Distinctly different at Grace's Pot

When I got to know Suresh GK and his wife, Karen Grace, I discovered that their roots were in Cameron Highlands, where fruit and vegetable farms flourish in fair weather.

Facade of Grace's Pot at Jalan Sembawang, Singapore

Their careers brought them to Johor Baru where they joined throngs of people from this side of the causeway to commute to work in Singapore. A few years ago, this young family decided to relocate to Singapore.

Then in March 2018, Suresh started a restaurant – Grace’s Pot – named after his dear wife, mainly to cater to foreign workers who were homesick for the taste of familiar food.

As the business gradually developed, Grace’s Pot Indian Cuisine began to attract diners from all around the island republic who came all the way to its location in the Sembawang neighbourhood.

The display at the cashier's counter

When I finally found my way to Grace’s Pot [with the help of handy road maps on my smartphone] my family and I discovered why a regular clientele plus Indian food connoisseurs, are making this neighbourhood eatery, a popular destination.

“Food connects people!” declared Suresh with a wide smile as he leads us to a table situated next to the food wagon because all the other tables were already occupied.

A glance around the cosy restaurant gives me a clear view of the clientele mix, made up largely of Chinese, seated comfortably, all ready to enjoy their lunch.

Suresh points to the food wagon, a typical set-up in Indian restaurants to display cooked food, and explains that some people still prefers to see the food to select items they wanted.

It’s also useful to show-off items like Today’s Special – which happens to be Crab Curry – and other dishes which are available because he was able to get fresh ingredients from the market that morning.

A section of diners in Grace's Pot for lunch 

Suresh shows me the menu where diners may pick ala carte dishes that will be freshly cooked and served.

They take pride in serving authentic Indian food which is cooked without the use of artificial flavouring.

In fact, diners may inform the order-taker if they preferred their dishes prepared with less salt, more spice or no coconut milk.

Grace’s Pot will also cook Vegetarian options upon request.

Advance notice is recommended so that ingredients will be stocked.

Serving Today's Special, Crab Curry, from the food wagon;
Notice the claypots used to serve food at the wagon.

For instance, if diners wish to enjoy the vegetarian version of Mutton Masala, the kitchen will prepare the dish with jackfruit as a substitute for mutton.

Suresh recommends a few items for our lunch and while waiting to be served, I notice that even on the wagon, quite a number of gravies are presented in claypots.

He shares the analogy about how alike we are to claypots where each has a limited time for use so we should strive to keep serving others while we are able to do so.

Pointing to a display shelf lined with claypots, Suresh explains that as soon as a hairline crack was discovered, the claypot would no longer be useful but kept aside only for show or thrown away. [This is indeed a relevant point to ponder upon.]

Stir-fried pucuk paku with ikan bilis

Because of his link to Cameron Highlands, he receives regular consignments of fresh fruits and vegetables from trusted sources to prepare dishes that are uniquely available at Grace’s Pot.

When our dishes are served, I begin to see what he means: The pucuk paku or wild fern shoots, stir-fried with crispy ikan bilis (anchovies) has a fragrant wok-hei flavour, even though we are dining in an Indian restaurant!

Two more stir-fried green vegetable dishes served are Daun Meranti (Malay) and Ponnanganni Keerai (Tamil) with black gram, each touted to have an interesting taste, texture and medicinal value.

Stir-fried Ponnanganni Keerai with black gram

After I sampled the vegetables, I share with Suresh about my preference for the pucuk paku and Ponnanganni while I believe the Daun Meranti must be an acquired taste as it leaves a slightly bitter aftertaste.

Suresh is aware that the freshness of fish is a priority for the Chinese and pays special attention to the fish being served here.

One of the most popular items is simply called Sea Bass Masala, a lightly fried whole sea bass coated with a special recipe sauce.

With one bite, I can understand why this is an all-time favourite because the tasty sauce perfectly complements the texture of this fish.

A serving of Sea Bass Masala

Just as I thought the fish dish has been served, Suresh insists that we must also try their famous Fish Head Curry, prepared with a fleshy Angoli fish head and lots of vegetables.

Fish head connoisseurs (like many in our family!) know that the soft and moist texture of this fish is just right for Fish Head Curry and it didn’t take long for us to fish out all the ingredients from its rich gravy.

Suresh is all smiles when he spots the piles of fish head bones because he knows it’s a sign of satisfaction from fish head lovers!

Fish Head Curry with lots of vegetables

He’s happiest when diners are happy with the food and goes on to tell me about some of the specialties they venture to prepare like Duck Curry and Quail Briyani, mainly for special occasions.

To wash down the meal, two of the most popular drinks here are chilled Fresh Lime and Fresh Umbra juices.

But for me, the dessert of the day – Payasam – will do.

Grace’s Pot Indian Cuisine is located at No. 441, Sembawang Road, Singapore 758401.

Payasam for a sweet ending to our meal

Open daily from 11.30am to 10pm. After 5pm, the Tiffin menu includes paratha, dosai and other Indian breads. These are available all-day on Saturdays and Sundays.

For reservations and advance orders, Tel: +65 6909 0670 and +65 9387 8501.

Parking options are available in the basement carpark at nearby McDonalds and the HDB carpark opposite the restaurant.

Grace’s Pot [No pork, no lard] specializes in catering for events and even offers a special weekday delivery service for set meals like Chicken, Mutton or Fish Briyani and Paratha with Butter Chicken or Chicken Curry.

For more info on the menu and promotions, visit Facebook.com/Grace’sPot