More than just good otah at Spice Village

More than just good otah at Spice Village

Think of fish dishes, and few forget otah, that spice-infused fish cake wrapped in banana leaves that is usually a side dish with rice or eaten as a satisfying snack.

At Spice Village, this iconic Asian delight is individually hand-wrapped and has eight versions for otah lovers to choose from.

These include non-spicy options (with white meat), prawn, fish head, fish roe, Thai-style and vegetarian versions, all freshly made daily in its 24-hour kitchen according to a unique Nonya recipe with only the best ingredients.

In 2012, Makansutra counted its otah as one of the top five otah dishes here.

HungryGoWhere also selected it as "most awesome otah" in a recent survey, and it was selected as the Best Otah by an online survey on Yahoo.

This commitment to quality and food safety has earned Spice Village numerous food awards, as well as ISO and HACCP certification.

The business began as a small stall in Roxy Square, Katong. It expanded in 1999 to form Nam San Food Manufacturing to supply otah, nasi lemak and other dishes to restaurants, hotels and cafes all over Singapore.

It later further expanded to Spice Village Food to supply otah, nasi lemak and other dishes to restaurants, fivestar hotels and even Changi Airport.

WIDE VARIETY OF FOOD

In 2004, the business moved to Gourmet East Kitchen in Bedok and NS Catering Services was established to serve a wide variety of food.

The Western kitchen provides halal European food, particularly halal French cuisine.

The expansion continued, and Spice Village Catering was formed to spearhead all food operations under one corporate identity.

NS Catering is fast becoming Singapore's best choice for halal catering, ensuring that a long tradition of good and high-quality food preparation will be around for years to come.

Spice Village Food

Gourmet East Kitchen, 3017, Bedok North Street 5, #02-29, Singapore 486121

6345-5542

www.spicevillage.com.sg


This article was first published on April 19, 2015.
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