Warung Brintik (Est. 1942) specializes in East Javanese lunch plates. I was there yesterday to try its version of “Daging Semur” beef stew which apparently claimed nodding acquaintances with Malaccan-Eurasian “Beef Smore”. Both were dark-colored, fairly liquid stews, fragrant with cinnamon, nutmeg and other spices, sweetened with onions & palm sugar, and contained meltingly soft beef chunks.
The best Beef Smore in Singapore has to be the one served at Mary’s Kafe (Waterloo Street) by Mary Gomes who, IMO, is the best Eurasian chef in Singapore. Her Beef Smore was the stuff dreams were made off – lip-smackingly delicious.
Warung Brintik’s “Daging Semur” by its proprietress, Bu Napsiah? It was different from Mary Gomes’ – no potatoes were used in the Daging Semur but, taste-wise, it was very bit as tasty as Mary’s Beef Smore. After all, there *is* a reason why this little place (seating capacity – no more than 12, on two long benches facing the walls on either side of the eatery) is going strong ever since World War II. Warung Brintik opens from 5am daily, in case you want a really early breakfast downtown.
Jl. KH Achmad Dahlan 39
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