tantalising treats Tantalising Treats
Char kway tow A singaporean hawker favorite, char kway tow is a combination of flat rice noodles stir-fried with lard, dark and light soy sauce, chili, cockles, chinese sausage, bean sprouts, chives and sometimes prawns and egg. When Where Tel
Daily 12pm – 4pm, 6pm – 10pm Closed on Mondays Hill Street Fried Kway Teow (Bedok South Market and Food Centre) Block 16 Bedok South Road, #01-187 +65 9042 131
Carrot cake Distinctively different from its Western cousin, carrot cake in Singapore is made with the daikon (white radish), grated with rice flour and steamed into large slabs which are then fried with soy sauce, fish sauce, eggs and spring onions. You can have it "white" or "black" (with dark soy sauce added). Where
Heng Carrot Cake Stall 28 Newton Food Center, Newton Circus Road
Cendol Named after the soft, green noodle bits it comes with, Chendol is a simple yet devilishly delicious dessert made of coconut milk, shaved ice, gull melba, green chendol and a pinch of salt. Modern interpretations include kidney beans, grass jelly cubes, creamed corn and even durian paste or ice cream. Where Tel
Chendol Geylang Serai 1 Geylang Serai, #02-107 Geylang Serai Market and Food center +65 9485 5845
Ice kachang Singaporeans love their iced desserts, its always warm and hot in the tropics. One crowd favorite is ice kachang, a shaved ice dessert evolved from a ball shape to the ice mountain it is now, drizzled with cream corn, condensed milk, gula melba, and other bright sugary syrups. Buried underneath the ice mountain is a broth of red beans, palm seeds and cubed jellies. Where
Annie Peanut Ice Kachang Block 6 Tanjong Pagar Road #02-36 Tanjong Pagar Plaza Market and Food Center
Rojak In Malay, Rojak is a word used to describe a random assortment of things which is exactly what the dish is. Pieces of fruits, vegetables, dried tofu, fried dough fritters and cured cuttlefish are mixed in a prawn paste sauce topped with crushed peanuts. The end result is a sweet and spicy mix of wonderful flavors. Where
Balestier Road Hoover Rojak Block 90 Whampoa Drive, #01-06 Whampoa Drive Food Center
Chili crab A must try for all visitors to Singapore, the chili crab is one of the most requested dishes and for a good reason. With over a dozen ways to prepare it (black pepper, salted egg yolk, cheese etc) the delicious spicy chili gravy still remains the favorite amongst locals and tourists alike. Where Tel
Roland Restaurant Block 89 Marine Parade Central #06-750 Singapore 440089 +65 6440 8205
(Foodie Yeo, 2011)
Teh tarik An Indian originated drink usually prepared with exquisite showmanship from skilled tea-makers, teh tarik is hot milk tea poured back and forth between two cups held as far apart as possible to ensure peak mixing and balance of the tea flavor.
Sambal stingray A marriage of barbecued string ray and special sambal chili (a combination of spices, shallots, candlenuts and fermented shrimp paste), the sambal stingray is a favorite amongst all seafood lovers local and foreign alike.
Katong Laksa A Peranakan influenced dish that any Singaporean would know, kaotng lakes consists of thick rice vermicelli in rich, spicy coconut gravy complete with prawns, sambal leaves, egg and tau hu. A delicious dish that you wont forget.
Where
Where
Where Tel
Sarabat Stall, 21 Baghdad Street
Hokkien mee Another hakker favorite, hokkien mee is a simple dish made of thick yellow egg noodles mixed with rice vermicelli cooked in rich seafood stock and garnished with prawns, squid, small strips of pork belly and lard pieces. Take it with a squirt of kalamansi lime juice and you have the perfect greasy hawker dish. Where Tel
Tian Tian Lai, Block 127 Toa Payoh Lorong 1, #02-27 +65 6251 8542
Leng Heng Seafood BBQ Stall 6, East Coast Lagoon Food Center, East Coast Lagoon Road
Wonton mee Meaning "swallowing of cloud" in Cantonese, the flowy pale skins of the dumplings in wonton mee resemble clouds as they float in the soup. Made of thin egg noodles, special sauce and pork/shrimp dumplings and sliced pork (char sew), the dish is simple to make but difficult to perfect. When Where
Daily 7am to 4pm Hong Mao Wonton Mee 28 Tembeling Road
328 Katong Laksa 51 East Coast Road +65 9732 8163
Bak kut teh Originating from Hokkien or Fujian ancestry, bak kut teh (meaning pork rib tea) is cooked by boiling meaty pork ribs for hours with a special blend of garlic, pepper and many medicinal herbs and spices. Served with crispy fried cullers and hot tea, this dish has remained a firm Singaporean favorite with its delicious taste. Where Tel
Ng Ah Sio Pork Ribs Eating House 208 Rangoon Road +65 6291 4537
Foodie Yeo (2011). Singapore style hokkien mee. [Web Photo]. Retrieved from http://yeogolf.blogspot.sg/2011/09/penangdelight-cafe-vancouver-bc.html James Evans. (Photographer). (2008). Singapore 5. [Web Photo]. Retrieved from http://www.flickr.com/photos/81054124@ N00/3966311291/
(James Evans, 2008)