In Search Of Eurasian Food

It’s widely believed that the only way to taste authentic Eurasian cuisine is by visiting a Eurasian household—Quentin’s challenges that belief
By James P. Ong / Photographs by Leigh Mojares

BY THE time we reached Quentin’s, the avenue alongside it was already enjoying a reprieve from vehicular traffic and the skies were ready to turn sunset orange. So when the waitress offered to sit us inside the dimly lit dining area, in one of those elegant tables covered in two layers of cloth, red and black, we opted to dine al fresco. You know, the way people used to in Singapore back when they still lived in proper houses with balconies?

For those who are unaware, Quentin’s first opened in November at a charming shop house along East Coast Road. It immediately attracted a cult following; such is the rarity of restaurants that serve Eurasian food. It is widely believed that the best place to have this type of cuisine is at a Eurasian household. Quentin Pereira, the restaurant’s owner, is said to use recipes from his grandmother.

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