Menu from Quentin's Eurasian Restaurant
Browse the menu highlights at Quentin's Eurasian Restaurant and explore the popular dishes people are craving! From starters to something sweet, take a look at what’s in store when you book a table at Quentin's Eurasian Restaurant. Besides the flavours, you can even check out the prices at this popular spot. Mmmm, we're getting hungry already...
Check out the menu(s)
Menu highlights
Includes dishes that are:
Vegetarian
Specials
Takeaway/Delivery Option
Enjoy Quentin's food specials from the comfort of your home!
Takeaway & Delivery: https://www.quentins.com.sg/collections/take-away-delivery
*20% off on your favourite Eurasian dishes with free delivery on all orders above $80.
Fancy whipping up a dish? Try Cook-it-yourself Kits:
https://www.quentins.com.sg/collections/quentins-ciy-kits
Shared Dishes
FRETU KANGKONG (Fried Water Spinach)
Sliced chilies, onions, tomatoes and garlic are stir fried with sambal belachan and kangkong. The Eurasian version of fried kangkong.
BREDU CHAP CHYE (Traditional Mixed Vegetables)
Chap chye meaning mixed vegetables. This dish is done just like the Peranakans, using lily buds, wood fungus, glass vermicelli, bean curd sheets, cabbage, carrots and turnips.
CAMBARANG CHILI GARAM (Prawn Chili Garam0
Peeled prawns fried with chilli paste and salt. It’s simply delicious! A must try!
SINGGANG SERANI (Sea Bass in Singgang Sauce)
the Eurasian version of this watery curry is reinvented using whole sea bass with the sauce thickened. Cooked with local herbs topped with slices of chilies, garlic and onions.
Meat
CURRY CAPTAIN CHICKEN
This curry is made from blended fresh red chilies, ginger and garlic. Chinese sausages (lap cheong), bacon bones and chicken are used and topped with freshly squeezed lime juice.
VINDALOO (Pork / Chicken / Beef)
This traditional recipe sails from Goa. Made with fresh local herbs and spices served with potatoes and vinegar.
GALINHIA KELUAK CURRY
This thick and dark curry, gets its colour from the keluak (Black Nut) itself. A combination of chicken and pork, blended in an array of herbs and spices with tamarind for that exquisite taste. You’re in for a gastronomic experience!
CURRY DEBAL (Chicken / Ox – Tail)
This fiery curry, made with chilli, onion, ginger and blended mustard seed, glorified with bacon bones, chicken cocktails, potatoes, cabbage and cucumber. A Devilishly addictive dish. Your palettes will thank you!
Desserts
ICED CHENDOL
Sago pearls are mixed with coconut milk, hula melaka and served with shaved ice. An all-time favourite, chendol, kidney beans, attap chee and grass jelly served with shaved ice.
SUGEE CAKE
Truly Eurasian, this cake is homemade, with butter, almonds and semolina flour. Topped with marzipan and laced with fondant icing.
RICH CHOCOLATE CAKE WITH VANILLA ICE CREAM
Rich dark and moist chocolate cake with vanilla ice cream on the side - An all time irresistible classic!
BANANA FRITTERS
Fresh bananas are dipped in batter then coated with bread crumbs and then fried to perfection. Served with buttery gula melaka sauce.