A TASTE OF SINGAPORE


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1. Claypot Rice 

I watched a travel documentary that listed Geylang Claypot Rice as one of the ‘should visit’ places to eat in Singapore so what did I do, I searched this place up. The food here was much more costly than your average ‘local food’ & service was definitely not as fast which was advised prior to our visit. We ordered; (1) claypot rice; a signature dish which had marinated chicken pieces, Chinese sausages, waxed pork & bits of fragrant salted fish, (2) Hong Kong Style Steamed live Soon Hock & (3) Stir-Fried French Beans with Shrimps. Be sure to expect a long wait for the claypot rice. We were advised that it would take about 25mins to prepare from scratch ..& it did. Although I did enjoy the food, I still believe it was a little overpriced.

2. Singaporean Chilli Crab

This restaurant was suggested to me by friends & I can honestly say that the Singaporean chilli crab at Jumbo Seafoood had me licking my fingers clean. Ok, so we ordered a number of other dishes, but they’re not worth mentioning or displaying hence back to the chilli crab! We ordered two crabs which was enough to put me in a messy, yet satisfying situation. Though, I must say it was rather costly in comparison to the prices back home in Australia. The size of the crabs were quite small & considering the price we paid, I was really hoping for them to be larger than what was presented.

3. Hainanese Chicken Rice

I have had this before in Australia & was traumatised because (1) I was told it was amazing (2) it was everything, but amazing so I hated boiled chicken ever since. However, I gave it another shot (in Singapore) & thank god I did because I absolutely loved it. I had this dish at (1) Boon Tong Kee & (2) Changi Airport – Terminal 4 & they both did not disappoint. Both locations had a consistency of tender & moist chicken along with the fragrant chicken rice.

4. Vegetarian Curries with Naan Bread

I’ve tried quite a number of Indian curries throughout my life & I got to say this was one of the best yet, & it was from Changi Airport! An airport! Who would have thought airport food would taste this good.

5. Fruit Juice/Shake

Anything fruity will always without a doubt be my first choice of beverage so when I saw these prices I could not contain my excitement so one was not enough; I tried three. This was from the Chinatown Street Market, there are many fruit shake stores so you will not have a difficult time locating one. Also, if you love fresh coconut water as much as I do then you’ll definitely find some in Little India. Our accommodation was right in the heart of Little India so fresh coconut water was highly accessible.


Tiong Bahru Market

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Tiong Bahru Market, we got lost searching for this local food court, but it was definitely worth our while. The seats & tables here are not the most modern, but the place really do offer a variety of good local foods at really descent prices. I didn’t get the chance to try every single store, but here is a review on all the dishes that I did get the chance to taste.

1. Char Siew Wanton Noodles
Shop #02-60

Once service starts, the line is just never ending for this store & I could tell why. My favourite dish has got to be char siew (Chinese bbq pork) with wanton noodle & greens with oyster sauce. The textures & flavours are so familiar, yet so different to all those that I’ve tried; the best. 

2. Water Rice Cake
Shop #02-05

The Jian Bo Shui Kueh (water rice cake) is made from rice flour, steamed to a soft and creamy texture then topped with diced chye poh (preserved Chinese radish) & I suspect sesame oil. Although it was a little oily, I thought the flavours were balanced; it’s sweet, light, yet salty & slightly nutty.

taste

3. Xiao Long Bao Dumplings & Szechuan Wontons
Shop #02-30 

Thee Xia Long Bao aka colourful skin dumplings add a little colour to your average single-colour boring dumplings. Although I don’t recall any significant taste associated to each colour, none the less they were light & delicious. The Szechuan wontons; in hot & sour vinegar & chili oil sauce were addictive! I did not get bored whatsoever after having a few of these I could tell you that, I wanted more.

IMG_4321 dumplings

4. Beef Tendon Noodle Soup
Shop #35

A Chinese & Taiwanese noodle soup made from red braised beef, beef broth served with beef tendons & flat rice noodles. You could tell that the beef & tendon had been very well slow-cooked as it breaks in your mouth. However, I did find the texture & taste of the soup to be a little too creamy for my liking.

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