[vc_row][vc_column width="1/1"][vc_column_text el_class="para"]There are many different kinds of Yong Tau Foo, many vendors have their own mix and style. As the name suggests, yong tau foo includes a mixed variety of different stuffed pieces of tofu, which are often paired with minced pork or fish...
[vc_row][vc_column width="1/1"][vc_column_text el_class="para"]There are different types of roast meat, typically including pork, pork belly, duck, and chicken, widely available in Singapore at Cantonese style food store. The meat is marinated in a variety of different seasonings and roasted until the skin is golden and slightly charred for...
[vc_row][vc_column width="1/1"][vc_column_text el_class="para"]This is a standard Singapore dish that you’ll find at just about every hawker food center throughout the city, it is also called Chai Tow Kway. It’s a snack type of dish that also popular throughout Southeast Asia. Carrot cake in Singapore doesn’t actually contain...
[vc_row][vc_column width="1/1"][vc_column_text el_class="para"]The pork ribs are boiled in water along with white pepper, lots of garlic, and salt until the pork becomes tender and all the flavor of the pepper and garlic is mingled into the pork bones to create a comfortingly flavorful soup. Bak kut...
[vc_row][vc_column width="1/1"][vc_column_text el_class="para"]It’s a mixture of batter made with potato starch is fried in lard on a hot skillet, then combined with eggs, which sizzle into crispy goodness. The mixture is then combined with bean sprouts and topped with fresh oyster, served mostly raw. The omelette was...
[vc_row][vc_column width="1/1"][vc_column_text el_class="para"]Bee hoon is a type of rice noodle,The broth is made with fish and fish bones, an assortment of vegetables like spinach, and although there are some restaurants in Singapore that serve a clear version of fish soup bee hoon, most of the...
[vc_row][vc_column width="1/1"][vc_column_text el_class="para"]One of the ultimate local favorites stir fry noodles is Char Kway Teow. It’s the combination of flat wide rice noodles, stir fried with egg, a sauce of dark soy sauce, shrimp paste, a bit of chili, and often some Chinese sausage and blood...
[vc_row][vc_column width="1/1"][vc_column_text el_class="para"]This delectable dish can be found at almost every dining spot, from humble hawker centres to high-end restaurants. The cooking method hails back to its Hainanese roots. The chicken is steeped in boiling water or blanched till it is fully cooked, before soaking it...
[vc_row][vc_column width="1/1"][vc_column_text el_class="para"]It’s a dish that has roots in China’s Fujian province, this dish has been adopted into Malaysia and Singapore when the Hokkien people migrated – Singaporean version of Hokkien mee was created after World War II by Chinese sailors from Fujian (Hokkien) province in southern China....
[vc_row][vc_column width="1/1"][vc_column_text el_class="para"]This is one of the ultimate demonstrations of the combination of Chinese and Malay flavors and ingredients all in one dish. Laksa is a popular spicy noodle soup in the Peranakan cuisine. Noodles, often rice noodles either white or yellow noodles, make up the...
