Asia's first Tamaleria pop-up located in Keong Saik sees a collab between Mexican chefs Maribel and Mauricio of Papi's Tacos that focuses on authentic Mexican as well as contemporary Asian-inflected tamales. What're tamales you ask? It's a traditional Mexican dish made from masa corn dough filled with meats, fruits and vegetables, then wrapped up in corn husks or banana leaves before being steamed. Think a more delicate version of Chinese rice dumplings.
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We got one traditional and one fusion tamales to make a comparison. The Chicken Tinga ($16) was mild in taste on its own, allowing the natural flavour of the masa to shine, but also enlivened by the slightly sweet and bright tomato chipotle sauce. The chicken breast meat within was lean but tender, and not at all dry.