The Straits Settlement
The Straits Settlements period in history is between 1826 to 1942. Singapore was part of the Straits Settlement together with Penang and Melaka. In 1867, the Straits Settlement became a crown colony and Singapore began its journey as an important trading port
The Straits Settlements effectively functioned as a trading post with the Singapore, Penang and Melaka were collectively governed under the British rule and prosper as a trading post.
The Straits Settlements was dissolved in 1946 in the run up to independence of Malaysia.
The Malay State Railway
The most common mode of transport for the period from 1901 to 1948 was the various state level railways operated Federated Malay State Railway. The network spanned Singapore in the south to Padang Besar on the border of Thailand in the north, going through the states of Penang and Malaka. In Singapore, the trains stopped at Tanjong Pagar Railway Station which was opened in 1932.
Restaurant Concept (Design and Décor)
The Straits Express is designed and set up as an imaginary luxury train that makes it journey back in time to bring the best food in the Straits Settlements to us today. The restaurant has been inspired by the iconic brand of the luxury train called Eastern and Oriental Express (E&O Express). We hope to celebrate the history, heritage, nostalgic and romance of the colonial era when Singapore was part of the British colony.
The design and décor of the restaurant is based on a railway theme; its exterior façade depicts a railway station with alfresco dinning. The interior design and sitting area are inspired by the interior furnishing of the old E&O trains.
F&B Concept (Gastronomical Journey through History)
The Straits Express will serve specialties from the three States of the Straits Settlement, Singapore, Melaka and Penang. There are some shades of difference amongst the 3 Settlements.
From Singapore, the focus is on colonial heritage of the Anglo Hainanese (English Hainanese style cooking) originated from days the Hainanese cooks prepared meals for the British Households. Known as Cookies they cooked brand of English food with a Hainanese twist. To name a few, it includes Mulligatawny (Curry Soup), Anglo Hainanese Pork Chop, Old Fashion Oxtail Stew, Hainanese Chicken Curry Pie, etc.
Malaka has developed a communities of mixed ethnicities known as Straits China, the Nyonya. From Malaka the focus is on Paranakan specialties like Babi Pongtek, Ayam Buah Keluak, Nyona Laksa, etc.
From Penang the focus is a Chinese style Street Hawker fare like Penang Assam Laksa, Char Kway Teow, Lor Bak and Bak Kut Teh etc
We are also not forget the various desserts like Chendol, Durian Penget, English Apple Pie etc.
Our Chefs ( Men in white in the Kitchen)
To serve authentic food from the Settlements, well known chefs from each of these areas have been employed. They have been carefully selected from a field of chefs in their specialty area.
Our Executive Head Chef
Edmund Song
Edmund Song has been in the F&B since 1985. He started as a cook. He moved on to set up his own Institutional Catering business in 1988, managing 5 Institutional catering outlets including Jurong Golf and Country Club and Singapore Swimming Club.
He was head hunted to join ISS Catering Pte Ltd and manages one of ISS Catering biggest Institutional Catering services in Oil and Gas Industry. He supervises a team of Kitchen and Operations staff and was responsible in preparing an average of 3500 meals a day. In addition to this he also a restaurant for Shell senior management staff in Bukom.
His experience is both in both local food and western cuisine.
His expertise is organising events, kitchen operations and managing food safety.
Frankie Ooi ( Penang Cuisine Head Chef )
Frankie Ooi is from Penang – Malaysia. He has been in the Food and Beverages Industry in Penang for over 30 years specialising in local Penang and Penang Street food. He has work in club like the prestigious Penang Club, Hotel like E&O Hotel (Eastern an Orient) the oldest hotel in Penang and with Eden Restaurant Group to name a few. In recent years he run his own Penang Street food out until he was headhunted by Straits Express.
He is as a result very familiar with local Penang Cuisine. His speciality is Penang Laksa, Lor Bak, Penang Kway Teow to name a few.
Bermuda Say (Anglo Hainanese Head Chef)
Bermuda in his mid 60’s a Hainanese is the Anglo Hainanese Chef. He started his cook apprenticeship in Holiday Inn Hotel and further his early western cooking skill in Princess Hotel in Bermuda, hence his name Bermuda Say.
Back in Singapore in the 70’s he joined the Jack’s Steakhouse Group as Assistant and moving on to be their Chef.
He hone his early cooking through early age watching his late father cooking a brand of Anglo Hainanese and English dishes for the British household. His old fashion recipe and modification of his own remain with him up to today.
His passion is in cooking and specialise in western and Anglo Hainanese dishes like Old Fashion Oxtail Stew, Hainanese Pork Chop and Hainanese brand of curry.
Philip Chia ( Peranakan Cuisine Head Chef )
Our Peranakan cuisine prepared by renowned Chef Philip Chia, is well known chef in the Nyonya/Peranakan fraternity.
Baba Philip Chia grew up in a typical Perankan household where cooking is an important part of daily life. He begins his passionate love affair at the age of 6 by pounding spices. Through his growing years Chef Philip had picked up little tips and secret of authentic Peranakan cooking from the older generation Perankans.
Over the year chef Philip grew and matured as a true blue Paranakan chef in for various VIP events and participating is various cooking competition and had won many accolades. He sealed his celebrity chef status in March to April, 2009 where he was invited to present 12 Peranakan wedding dishes for local TV Sitcom “Sayang Sayang”.
He is also a food writer, producing cookbooks such as “ Peranakan Heritage Cooking” cook book which documents and preserves the cultural and culinary heritage of different nyonya recipes passed down from generations. In addition he also writes a Paranakan dessert book featuring a varieties of Peranakan dessert recipes simply to die for.