Continuing my theme of cross-cultural culinary interpretations is yoshoku (also here) — Japanese interpretations of western dishes such as korokke (croquettes), tonkatsu (deep-fried pork cutlets), hamubagu (hamburger), omuraisu (omelette rice) and kare raisu (curry rice — hmm, this sounds like a double-reinterpretation to me, curry brought to the west by British colonialism then adapted for Japanese tastes). You can also get a yoshoku recipe book produced for the English-language market.
There are a number of yoshoku restaurants in Singapore, and the latest and hottest location seems to be the new Central shopping mall above Clarke Quay MRT, which has Pasta de Waraku and Ma Maison (a yoshoku chain from Japan with Singapore branches at Bugis and Central, with an official website that’s only in Japanese, it seems very ‘authentic!). Read a Straits Times review article here. There’s also Yoshoku Kitchen, featured in this review article and reviewed here.