Try their cherished borscht ( S$ 14)! Inspired by the famous Eastern European carrot soup, Shashlik’s version follows the similar 60- year- outdated recipe from the Troika days. The soup has evolved to fit the Singaporean mouth thanks to decades of Hainanese cooks. It’s a gentler, less- beety native incarnation with lots of home- made appeal. Cabbage, potatoes, vegetables and luscious Angus beef brisket bulk up the soup. Sour milk gives off a dynasty and silkiness.
The standard Hainanese nice butter floats ( 50 cent per piece ) should not be missed. The pillowy-soft bread, which was baked from an extremely aged recipe, is excellent when spread on salted butter and dipped in borscht.
Moving on to the pipes, prepare yourselves for tableside drama. Along with old menus on the bartop, sepia photos on the walls, and the original kitchen doors strewn with peeling signs and food safety stickers, the namesake signature shashlik ( S$ 55 ) is delivered on a heavy wood cart, one of the few surviving relics from the restaurant’s past.