Memories on a Plate: Savoring Malaysian, Singaporean and Chinese Cuisine in Frankfurt

As winter begins to relent in Frankfurt, with temperatures often surpassing 10 degrees and sunlight peeking through the gray clouds, the once chilly air along the Main River now carries a hint of warmth, teasing a shift in the winter ambiance and our appetites. Wanting to indulge in flavors usually reserved for warmer seasons, our thoughts drift to Selera (马来小馆), a restaurant offering Malaysian/Singaporean/Chinese cuisine.

Malaysia has a very unique and vibrant food culture, influenced by Malay, Indian, Chinese and indigenous flavors. The Chinese population in Malaysia, many of whom trace their ancestry to southern China, brought their culinary traditions with them when immigrating to the country, influencing the local cuisines. One good example of this fusion is Hainanese Chicken Rice. Originally from the southern Chinese province of Hainan, it has adapted along the way to take on the flavors that characterize Malaysian and Singaporean cuisine today, and has become a beloved comfort food in both countries.

Hainanese Chicken Rice (also known as 海南鸡饭 Hai Nan Ji Fan) features tender poached chicken, paired with fragrant chicken broth-infused rice, served alongside zesty chili sauce, fresh cucumber slices and sprigs of fresh cilantro. Simple, yet bursting with flavor!

The meat, poached with aromatic ginger, garlic and spring onions, has a very delicate flavor. The mild marinades bring out its natural flavors and allow you to fully taste the fresh and high-quality chicken meat. It comes with the best part of a chicken – 2 large boneless chicken legs, remarkably low in fat even with the skin on. The skillful cooking method of plunging the meat immediately into ice water after cooked renders incredible tenderness and juiciness. Like a gentle caress on the palate, leaving it feeling moisturized yet refreshed, with its smooth luxurious flavors. Served slightly warm, it boasts a light, clean and fresh taste, complemented by a hint of rich nuttiness from the sesame oil, making it both visually appealing and supremely delicious.

In its name lies its secret ace – the chicken rice. What makes this rice different? Instead of with water, it’s cooked with poached chicken broth, which infuses each grain with its rich essence, resulting in the fragrant, fluffy and tender goodness.

Scoop up the fragrant rice from the bottom, where it’s soaked in soy sauce; top it with tender chicken dipped in chili sauce; sprinkle with herbs and crispy fried onions. Each mouthful beckons a comforting and satisfying blend of maximum flavors and textures!

Previously, we explored the iconic Peking Duck from China. Now, let’s delve into another duck dish that is no less popular – 烧鸭 (Shāo yā). This signature dish at Selera, commonly known as roasted duck, originates from Guangdong Province in southern China. It’s one of the most iconic and beloved dishes in Cantonese cuisine.

The masterful seasoning blend of soy sauce, Chinese five-spice powder, cinnamon, ginger and garlic delivers incredible flavors. From overnight air-drying to precise basting during roasting, each meticulous step contributes to a crispy browning skin and maximum flavor infusion. The skin, an absolute highlight, is crunchy and tantalizing with its rich complex flavors, boasting a blend of sweet, savory and aromatic notes. The layer of fat beneath the skin seals in moisture to ensure every succulent bite. Cooked with bones, the aroma is enhanced by every morsel, making it all the more robust and satisfying.

Adding to the unique flavor profile is a hint of cinnamon. While not a typical feature of traditional Guangdong-style roasted duck, it’s a delightful innovation at Selera! It lends a subtle minty freshness. Together with other seasonings, it creates a complex aroma, providing a subtle warmth, sweetness, and a slight cooling sensation that beautifully balances the richness of the duck meat.

Selera offers a variety of vegetarian dishes, but one of our favorites is a popular home-cooked dish from China called Stir-Fried Water Spinach with Garlic (also known as 蒜蓉空心菜Suan Rong Kong Xin Cai). Despite being a vegetarian dish, it bursts with flavor. Its jade-like glossy appearance and vibrant green color are truly appetizing. With a crisp texture and a refreshing taste, combined with the aroma of garlic, it’s incredibly delicious. The popularity of this dish is also due to its health benefits, known for its ability to aid digestion, improve vision and protect the liver, to name a few, making it a favorite among the elderly and beyond.

Hainanese Chicken Rice seems to be a nexus where connections begin, as it brings back faint traces of memories of Singapore – no grand plans, just wandering and feasting with friends. Sipping coconut nectar by street corners, splurging my last coin on a shared plate of chili crab that we waited for forty minutes… In this timeless realm, with steadfast companions, our strides were invincible, even amid the unfamiliarity of a foreign land. Youthful years were washed and made translucent in Singapore’s rainy season. Today, on the other side of the world, nearly a decade later, it was a privilege to revisit this cherished dish with both old and new friends. Its flavor, undiminished, remains as clear and pure as it was back then.