Address: Blk 711 Ang Mo Kio Avenue 8, S11 Food Centre, Stall 7, Singapore 560711
Operating Hours: Open till late, beyond 10pm daily

Long ago (in the early 80s), eateries serving western fare was uncommon in Singapore and thus, the sampling of items such as steaks, pork chops, fish and chips, garlic bread were priced out of reach of the low to middle income Singaporeans (or heartlanders). The Hainanese (immigrants from China to Singapore that speak the Hainan dialect) were the first to venture into opening up stalls serving western food. Their expertise in cooking up the standard European fare were obtained from their work in the kitchens of the many expatriates working in Singapore. Singapore had then been a colony under the British Empire and had only obtained her independence in 1965.

I remember with fondness when I was but a wee lad (paiseh…this phrase somehow popped into my head…I shall rephrase…”when I was but a si lang kia”), my family bringing me to this stall in Katong that sold Hainanese Beef Noodles (a good topic for a future food review) along with the very un-local and thus fascinating items of Chicken Chop, Pork Chops and French Fries… The kid in me was beset with joy at the prospect of eating rather large quantities of meat and fried potato with the virtual non-appearance of any vegetables to interrupt my enjoyment.

Which brings me back to the Rasa Sayang Western Food stall. Located in a noisy and bustling food centre and staffed by aunties and uncles, no doubt in colour coordinated polo shirts, there is no ambience to speak off.

The modus of operation is you go up to the abovementioned aunty or uncle, say “erm…auntie/uncle…can I have the “fill in choice of food here” please…table no 34 hor (please take note of your table number prior to ordering otherwise lots of gesturing would have to take place to indicate your seating position)…”

We had the Lamb Chop (S$6.50) and the Steak with Garlic (S$7.50, medium done). Our food was plonked down on our tables and we were handed abundant quantities of chilli and tomato sauce packets - there are no pretensions here on the chef’s part to expect his customers to enjoy the unadulterated taste of his handiwork.

The Steak with Garlic came with copious amount of the Garlic spread, a substantial mould of the coleslaw and the french fries done golden brown and crispy with a side of baked beans and garlic bread to complete. I was delighted to see my instruction of the steak being made medium done was adhered to. However, the contents of the plate was dripping with oil - not for the faint or weak hearted, literally.

The Lamb Chops had a touch of mint that eradicated the normally stong aroma of mutton. Shows that the chef knows what he is doing. Two sizable portions of the mutton occupied the plate along with the same sides as the Steak with Garlic.

The food served here is definitely not delicate. But if a hearty meal is what you are looking for, go for the western fare - Singapore style.