Chefs Sam Lee Hok Seng and Anita Rajan take center stage at Xin Tian Di's Singapore food promo. (Photos by PINGGOT ZULUETA)

No country serves up a variety of dishes quite like Singapore. Take a bit of Malay influence, mix it with Indian cuisine and Chinese fare, and what you’ve got is a veritable Singapore dining experience. Spice is indeed a determinant when it comes to identifying Singaporean cuisine, but what ultimately sets it apart is the history of its dishes. Each dish has a story to tell.

For the month of August, Chinese restaurant Xin Tian Di is letting its diners experience the taste of Singapore with selections created especially by chefs Sam Lee Hok Seng and Anita Rajan.

For the Chinese selection, Chef Sam Lee Hok Seng prepared the ever-popular Singaporean Chili Crab. More sweet than spicy, this dish boasts of an attractive red color which makes diners feel like they are eating pure chili sauce. His Laksa soup, in particular, has an interestingly creamy upper layer, while the bottom is pure liquid. The mix of coconut, curry broth and noodles is quite balanced on this dish, and the creamy upper layer is in fact a trademark of Chef Sam Lee Hok Seng.

Chef Anita Rajan, on the other hand, created traditional Indian dishes such as the Nasi Biryani and the Murtabak. Chef Anita believes in the sanctity of slow cooking, thus making her dishes savory and fresh.

To cap off a filling Singaporean meal, Xin Tian Di also offers diners Indian Tea. Served with ginger (or no ginger, upon the diner’s discretion), the drink soothes the spice from the diner’s tongue because it is made with condensed and evaporated milk.

Xin Tian Di restaurant is located at the fourth floor of Crowne Plaza Galleria Manila. For inquiries on the Let’s Makan Singapore food promo, call Xin Tian Di at 633-7222 or e-mail atf&b.reservations@ihg.com.