Pale (but tasty!) Nosh @ Sedap, Old Street

The weather has turned, hasn’t it?
Sadly, I miss a whole spell of the recent warm weather due to having to recover from a minor operation which I underwent last Friday. Still, I am an optimistic kind, hoping for another Indian Summer’s return.

After my aforementioned visit to Best of Britannia, I met up with Hubbie for a quick supper before heading home together. He suggested Carluccio’s Smithfield and we drove around the square to find a parking space. Yet none was available and we gave up after circling the square twice. Being crestfallen and unsure what we could have for supper, we headed home.  Then, we saw a familiar green façade of Sedap, glowing in the night on Old Street.
“Let’s eat at Sedap!” Yay!!

Sedap is a restaurant specialised in Singaporean / Malaysian cuisine and established itself at the current location since 2009. The restaurant is situated very close to our home (less than 10 minutes away on foot), therefore, their home-delivery is lightning quick which we find it very handy.

For starters, we shared vegetable spring rolls…

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The spring rolls were crisp on the outside yet its stuffing was moist and flavoursome.
By the way, about this orangey sweet chill sauce in the photo, is this a standard sauce for this particular dish in Singapore & Malaysia too? Apart from UK, USA and Spain, I have never encountered the sauce, not even in Japan.
I am kind of curious if the sauce is a westernised version of something else.

The spring rolls were followed by our No.1 favourite starter, pork dumplings…

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Behold these plump beauties!

Their pork dumpling is different from Japanese Gyoza. The texture of the skin is much more robust than its Japanese counterpart. Also, the filling is different. While the Japanese version contains finely chopped green leafy vegetable, such as cabbage or Chinese chive in a mixture of seasoned pork mince, the Sedap’s dumpling is more or less pork mince only.
The  dumplings were accompanied by soy sauce based dipping sauce. A hint of vinegar was detected in the pale brown sauce with tiny ginger sticks. The dumplings were so tasty and we ended up succumbing to a second helping!

For the main course, I ordered a bowl of Singapore Laksa. And for forever spice-shy Hubbie, a plate of vegetarian fried rice with egg was recommended.
I love my Hubbie to bits, however his definite shortcoming is his inability to ingest any spicy food. When I am with him, we can never eat Thai, Indian, Mexican, Korean, etc, unless we order the dishes which are free from chilli and wasabi. As soon as he feels even a slightest tingly sensation on the tongue, he complains bitterly, “It’s too spicy!” He reacts the same to even Japanese curry which is definitely on the moderate side. In order to mitigate the spiciness for him, I have to garnish the curry with omelette or fried egg with runny yoke. *SIGH*

Here comes my Singapore Laksa…

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Just looking at rich coconut based curry soup, my heart was filled with glowing warmth. And of course, tasting the first mouthful was a heaven on earth! It was just so tasty!
Being intrigued by my ecstatic countenance, Hubbie asked if he could have a mouthful as well. I did give him a plenty of warning about how spicy the soup was but he didn’t listen. He gulped it heedlessly and then a cough or two followed immediately. Red-faced & wide-open eyed, he groaned, “My god, that was fiery!” Well, what did I tell you? Were you not paying attention?
A tiny, tiny, objection I have towards their Singapore Laksa would be about the thick vermicelli they used for this dish. I found the vermicelli was too slithery for that lovely creamy soup to cling to. I will definitely request them to make mine with yellow wheat noodle next time.

The dinner in all looked short of colour but certainly was not lack of flavour. In fact, my mouth is watering again by just looking the photos…

Kaori by Kaori Okumura

8 thoughts on “Pale (but tasty!) Nosh @ Sedap, Old Street

  1. deep-fried spring rolls! oh man, do i love those. was it a sweet chili sauce, or was it just citrusy without the spice? i make those bad boys all the time at home (although admittedly i’m all about adding some pork into the mix).

    those gyoza also look awesome. i get frustrated sometimes in japan at the lack of actual meat in my dumplings, so i might have to give their malaysian counterparts a go and see what i think.

    awesome post! jealous you have such a great restaurant so close to your humble abode.

    • Hi misha. The sauce is sweet & sour flavour but not spicy. I’m wondering the taste may be moderated because the majority of the Brit are not good at eating spicy food.
      About Japanese gyoza, they don’t make it meaty, do they? I ate Korean dumpling the other day and found they were pretty similar to Japanese one.
      Yeah, I am lucky with oriental / asian eateries around me. (^-^)

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