The Ride Side Cafe: A Hidden Gem in Singapore's Jurong Lake Gardens

Singapore, an island nation of endless culinary delights, never ceases to amaze with its ever-evolving café culture. Amidst its vast expanse of coffee joints, eateries, and bistros, The Ride Side Cafe at Jurong Lake Gardens is one that surely stands out.

Location, Location, Location

Nestled within the Rainforest Pavilion, this café's address at 108 Yuan Ching Rd is both distinctive and easy to locate. It's conveniently closest to the Chinese Garden MRT, making it an easily accessible haven for all café lovers in the city.

An Ode to Skate Culture

But it's not just any café – it's The Ride Side Skate Cafe. This distinction brings a unique vibe to the place, resonating with the youthful energy of skate culture. The atmosphere feels authentic, alive, and infused with an undeniable spirit of freedom. It's the perfect spot for skaters, and frankly, anyone looking for a chill spot with a side of cultural immersion.

Operating Hours

One of the admirable things about The Ride Side Cafe is its considerate opening hours. While they are closed on Mondays, giving their dedicated staff a well-deserved break, from Tuesday to Friday, they welcome patrons from 10am to 9:30pm. Weekend warriors can start their adventures even earlier, as the café opens its doors from 8am to 9:30pm on Saturdays and Sundays. This flexibility ensures that whether you're an early bird or a night owl, there's a spot for you at The Ride Side.

Conclusion

In a city that thrives on innovation and diversity, The Ride Side Cafe is a testament to Singapore's multifaceted café culture. It's more than just a place to grab a coffee – it's a space where stories intertwine, skaters converge, and where every sip of your beverage is accompanied by the distant sound of wheels on concrete.

Next time you're in the vicinity of Jurong Lake Gardens, take a detour and drop by The Ride Side Cafe. Whether you're into skateboarding or just looking for a cool place to hang out, this café promises an experience unlike any other.

The Ride Side Skate Cafe
108 Yuan Ching Rd, #01-01, Rainforest Pavilion @ Jurong Lake Gardens, Singapore 619617 (Closest to Chinese Garden MRT)
Opening Hours: 10am – 9:30pm (Tue – Fri), 8am – 9:30pm (Sat – Sun), Closed Mon

"五香滷肉" can be broken down as follows:

1. 五 (wǔ) – This means "five."
2. 香 (xiāng) – This means "fragrant" or "aroma."
3. 滷 (lǔ) – This word refers to "braising" or "stewing" in a sauce, often a mixture of soy sauce, sugar, and spices.
4. 肉 (ròu) – This means "meat."

So, "五香滷肉" essentially translates to "five-spice braised meat."

The dish typically involves meat, commonly pork belly or pork pieces, braised with soy sauce, sugar, and a combination of spices that give it a distinct aroma and flavour. The "five-spice" in its name refers to the Chinese five-spice powder, which is a blend of five spices: star anise, cloves, Chinese cinnamon (or cassia), Sichuan (or Chinese) peppercorns, and fennel seeds. This mixture gives the dish its unique and flavourful profile.

**Five-Spice Braised Meat (五香滷肉): A Taste of Tradition** Today, we're diving deep into the heart of traditional Chinese cuisine with a classic dish that's sure to warm your heart and soul - the Five-Spice Braised Meat, known as "五香滷肉" (wǔ xiāng lǔ ròu). This dish is celebrated for its rich, aromatic flavors and melt-in-your-mouth tenderness, and it's a testament to the magic of slow cooking! **Ingredients**: - 500 grams of pork belly or pork pieces, cut into bite-sized chunks - 2 tablespoons of cooking oil - 2 tablespoons of sugar - 1/4 cup of light soy sauce - 1/4 cup of dark soy sauce - 1/4 cup of rice wine (like Shaoxing wine) - 4 cups of water - 3 cloves of garlic, smashed - 1 thumb-sized ginger piece, sliced - 2-3 star anise - 1 cinnamon stick (or a piece of cassia bark) - 3-4 cloves - 1 teaspoon of fennel seeds - 1 teaspoon of Sichuan peppercorns **Instructions**: 1. **Preliminary Prep**: Begin by blanching the pork pieces in boiling water for about 3-4 minutes to remove impurities. Drain and set aside. 2. **Caramelizing**: In a large pot or Dutch oven, heat the oil over medium heat. Add the sugar and let it melt, stirring occasionally until it becomes a deep amber caramel. This will give our braised pork a beautiful colour and a hint of sweetness. 3. **Braising the Pork**: Add the blanched pork pieces into the pot, ensuring they're well-coated in the caramel. Sauté for a few minutes until lightly browned. 4. **Spice Infusion**: Add in your sliced ginger, smashed garlic, and all the aromatic spices - star anise, cinnamon stick, cloves, fennel seeds, and Sichuan peppercorns. Stir well to combine. 5. **Liquid Magic**: Pour in the light and dark soy sauce, rice wine, and water. The liquid should cover the pork. Bring the mixture to a boil, then reduce to a low simmer. 6. **Slow Cook**: Cover the pot and let it simmer for about 1.5 - 2 hours. The pork should be tender and the flavours well-infused. Check occasionally, stirring and adding more water if necessary to ensure the meat remains submerged. 7. **Serve and Savour**: Once the pork is tender, remove from heat. Serve over steamed rice, garnishing with sliced green onions or fresh cilantro if desired. **Final Thoughts**: 五香滷肉 is a celebration of flavours, textures, and the age-old tradition of slow cooking. It's a testament to the idea that patience in cooking often yields the most flavourful rewards. Whether you're new to Chinese cooking or a seasoned pro, this dish is a must-try. The warmth of the five-spice, combined with the savoury depth of soy and the tenderness of well-braised pork, is truly a symphony of flavours. Happy cooking, everyone! And as always, stay tuned for more delicious adventures from our kitchen to yours!