Singapore - Food Trip

Singapore - My homeland. A lot of people describe her as a garden city. In fact, yes... She is absolutely a garden city where you can see gardens and parks everywhere, rows of trees lining up neatly along both side of the road, to create shelters. Singapore doesn't have 4 season climates, all year-round will be summer. Pros and cons though; at least you can do anything during anytime of the year without climate constrains... My experience after begin to reside aboard.

Well... Not going into Singapore's attractions, as it is going to be a long long long list. In this city,  I would say; 1 week vacation is too short... LOL... 

We return to Singapore, once every year, during Chinese New Year to reunion with relatives and friends. However, I think our equivalent focus are the local delicacy... especially street food... YUMMY!!! 

Sugarcane Drink
Freshly squeezed sugarcane drink is a real thirst quencher, especially in a hot humid weather. Cannot really control to finish the drink in a gulp. Easily found in local market for the price of S$1 - S$1.50. Option of adding a piece of lemon into the drink, with an additional price of S$0.50.

Hainanese Chicken Rice
It is a super common dish which I eat almost everyday when I was a kid. Can be found in local market, shopping mall's food court and even luxurious hotel. Definitely the price will be varies depending on ambient, but the ambient does not symbolize the taste. The taste does not only come from the tender and juicy chicken, the ginger fragrance rice also play a part. Option of having roasted chicken or boiled chicken at the same price. Local market and food court price around S$3.00 - S$4.50.

Nothing beats the combination of Sugarcane drink with a plate of Hainanese Chicken Rice.

Fish Ball Noodle

I usually have this during my working period of life. It is delicious and served fast. Noodle accompanied with Soy Sauce, Vinegar and Chilli (replaceable with ketchup), with a few fish balls... Can be found everywhere in local markets and food courts. Another style is called Minced Meat with Mushroom Noodle. The only different is on the toppings. Priced at S$3.00 - S$4.50.

Fried Kway Teow (Fried Rice Noodle)
Oh... this is very a sinful dish, but it is so delicious that you will reschedule the slimming program. Ingredients of Noodle, Rice Noodle, Eggs, Bean Sprouts, Clams and Dark Soy Sauce. Priced at S$3.00 - S$4.50.

Left: Fish Ball Noodle
Right: Fried Kway Teow (Fried Rice Noodle)

Char Siew Bao (Roasted Pork Bun)
This can be bought everywhere but we only patronize this stall (Tiong Bahru Pau) in Toa Payoh. The pastry layer is thinner and the Char Siew has a very special taste. Price at S$1.30 each bun
Address: Block 190 Lorong 6 Toa Payoh #01-550 Singapore 310190
Opening hours: 1:30pm - 9:30pm

Char Siew Bao (Roasted Pork Bun)

Hokkien Fried Prawn Noodle
Seafood based gravy with egg noodle and rice noodle. Served with sambal chili and lime.
Priced at S$3.00 - S$4.50.

Prawn Noodle Dry
Noodle with prawn and pork rib based soup. Option for soup or dry. Come with a small dish of freshly cut chili. Priced at S$3.00 - S$4.50.

Left: Hokkien Fried Prawn Noodle
Right: Prawn Noodle Dry

Kway Chap (Braised Pig Intestine) with Braised Pork Knuckle
One of my favorite street food. Everything just braised in a pot; big and small intestine, skin, belly meat and an egg. Come with a bowl of thick rice noodle. Every mouth with a strong braised taste. Not everybody like the taste though. Priced at S$4.50 - S$6.00.

Ben Zhen Wanton Noodle
Originated from Malaysia. Ben Zhen is the brand, and the only different from the normal Wanton noodle is the fried Wanton. Wanton is actually a pastry skin wrapped with marinated minced pork. Priced at S$3.50.

     

Left: Kway Chap (Braised Pig Intestine) with Braised Pork Knuckle

Right: Ben Zhen Wanton Noodle

Mee Rebus
Common malay food, can be found is any malay food stall. Egg noodle with thick potato gravy. Slightly spicy. Some stall even add crushed peanut into the gravy to increase the fragrance of the gravy. Priced at S$3.00 - S$4.00.

Mee Soto
Common malay food, also can be found in any malay food stall. Pepper-spice chicken soup base, with option to have it with egg noodle or thin rice noodle (mee hoon). Priced at S$3.00 - S$4.00.

Left: Mee Rebus
Right: Mee Soto

Ayam Penyet
Commonly known as Indonesian cuisine. Fried chicken drumstick served with plain rice. The focus of this dish is the sambal chili. Without the chili, it will be like fried chicken rice. Priced at S$5.00 - S$6.00.

Fried Oyster Omelette
Especially for oyster lovers. Eggs mixed with potato starch to give it a thicker consistency. Last ingredient will be oyster, heat up the oyster before it get cooked. Priced at S$5.00 - S$8.00.

Left: Ayam Penyet
Right: Fried Oyster

Barbecue Sambal Clam & Barbecue Sambal Stingray

Both dishes are almost the same cooking style. Just apply the sauce and wrap with aluminium foil, and barbecue it. The main keys of the dish are the freshness of the seafood and the fragrance of the chili. Best combination with a couple bottle of beer. priced at S$10.00 - S$15.00

Left: Barbecue Sambal Clam
Right: barbecue Sambal Stingray

Last but not least, the most important fruit that I MUST have when I am back in Singapore - DURIAN. Regarded by many people as the "king of fruits", the durian is distinctive for its strong odour, and formidable thorn-covered rind, and its flesh pale yellow to red, depending on the species. The creamy flesh may come in bitter-sweet to super-sweet. Some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering with an unpleasant odour like rotten onions, turpentine, and raw sewage. The persistence of its odour may linger on your finger and mouth for a couple of hours. This is the only fruit obtained banishment from hotels and public transportation. Priced at S$18/kg - S$30/kg (depending on season)

This really justify the proverb: one man's meat is another man's poison.