FOOD – SINGAPORE

As most people who know me, know there is usually two things that I post about. That’s right…..Tennis and food. Whenever I travel, I can’t help myself by going to look at the different types of foods in the shopping centres and the markets or trying out local street food and local dishes. It’s the amazing smells and and incredible tastes that these foods provide that help build wonderful memories on adventures like this. It is easy to say that there will be loads of posts on this particular page.

Friday 5th of April, 2019.

This is a day that shall go down in Pink Hat HISTORY!!!!! After over 50,000 km, countless stores, the searching of hidden alley ways, lane ways  across 4 countries , including Ireland, having to put up with the mocking and the ridicule of laughter from people who shall remain nameless ( you know who you are ) IT HAS FINALLY HAPPENED. The search of GUINESS ICE – CREAM is now OFFICIALLY OVER!!!!!

It was finally located and taste tested at a sterile looking cafe Tea shop called The Tipsy Ice-Cream (aka Hey Tea).

The other treat the was acuired was the Singapore sling Ice cream, which I found to be nicer tasting but I was still happy to finally taste Guinness ice cream.

 

Saturday 6th of April, 2019.

When in Singapore there is a huge range of options available to you if you are looking for breakfast. However, for me there can only ever be one option…. The famous Ya Kim Kaya Toast.

They do offer different variations on the Kaya toast but I always go for the Kaya toast with butter set. The butter set comes with two runny eggs in a bowl and some Kaya toast with butter on it. You will need to add some soy sauce and some pepper to the runny eggs and mix together. Then the dish is ready to eat.

It is a simple dish that is packed with flavour. Each part of it could be eaten by itself but I suggest to save yourself the hassle by dipping  in your Kaya toast into the egg mixture and enjoy the wonderful taste.

For lunch, I was off to Toast Junction where I watched a master chef craft his magic on my beef with hand made noodles along with the Beef Xiao Long Bao dish that I had ordered.

The beef with hand made noodles consisted of small chunks of braised beef, chopped coriander, some asian green vegetable, strips of carrot and wide flat noodles that swam in a beef broth soup. The hand made noodles was definitely the star of dish. They were soft, delicious and plentiful.

 

The beef xiaolongbao are small flavoursome dumplings that contain a hot soupy broth hidden inside the parcel. The real trick is to pick up the xiaolongbao without breaking the delicate shell and placing it on the the spoon in order to catch and drink the yummy soup and eating the dumpling.

 

After leaving Toast Junction, I headed straight for my favourite ice-cream in the world…. (no not Guinness ice-cream) …… Cow Cow cheese twist Ice cream.

 

My choice for dinner was to visit the famous Lau Pa Sat, aka Telok Ayer Market, aka

Satay Street. Satay St is really on a street in the city that is closed off at 7 pm every night so the vendors can cook and prepare the incredible tasting satay for the locals and the tourists.

 

My friend and I went for the 3 meat combo of chicken, beef and lamb satay set on skewers with cold pressed  rice as well as an Indian lamb soup, a type of fried black  carrot cake and to help fight off the thirst was a glass of Tiger beer.

In total the meal for both of us cost $45 sgd but left with our bellies feeling full and contented.

 

Wednesday 10th of April, 2019.

Another local dish I tried was tomato beef noodle soup. Its rich tomatoey soup flavour with handmade noodle was extremely filling as well as delicious. Its taste instantly reminded me of my mother’s tomato messy recipe that she used make for us kids on Friday nights after swimming club. This dish is located at one of the stalls at the Bugis Junction Food Court.

Another dish that I tried in the same location was a braised beef with a handmade flat noodle. It is

very similar to dishes found in Shanghai. It was extremely delicious and great flavours. I am loving the handmade noodles. Love eating them just as much as I love watching them being made. However, the only downside of this dish for me was that it was just a little bit too oily but still highly fulfilling. If the street food tastes like this in Shanghai, then this boy will be very happy.

 

 

Thursday 11th of April, 2019.

Walking around Chinatown’s Pragoda Street helps to build a healthy appetite. So the Cousin on Tour group sat down in one of the many covered street food courts that are located all over the Chinatown area.

The meal I chose this time was another handmade noodle dish.

I am truely grateful that I ordered the small sized dish. It cost $10 sgd for the small. It was less oily than the previous night’s noodle dish, which I was happy with, and contained more beef and sprouts. The dish was so delicious that it didn’t last very long on the plate and my tummy was very happy to be filled with great tasting food.

One of my all time favourite ice-creams flavours is Salted Egg Yolk Ice-cream. Some how after my visit to Singapore’s Chinatown, I had made my way back to HeyTea and surprisingly I some how managed to find a Salted Egg Yolk Ice-cream in my hand. I have to announce with great sadness that this ice-creams life was short lived but it was very delicious.

 

Friday 12th of April, 2019.

Today I treated myself to a few special Singaporean food treats as a great way to finish of wonderful trip. My first treat was the very yummy Kaya toast (butter set). Always the best way to start a day off.  The next treat on my list was the famous Singapore egg tart. From infomation I learnt about the egg tarts at the Chinese Heritage Centre, the more traditional egg tarts have a diamond shape to it. Unfortunately, I was unable to find any diamond shaped egg tarts, so I went for the more commonly found, but still delicious, round egg tarts. This treat also went well with my sugarcane with lemon drink. I will certainly miss this drink when back in Australia. While on my hunt to the egg tarts I happened to stumbled across some of the largest meringues that I have ever seen as well as something that is called a Crodo, which is what you get when you cross a croissant and a donut together. Apparently, they are so popular that people were started to line up at 6am in order to purchase some. They was also a limit of 2 per customer.

Another treat that I was looking forward to was the simple but incredibly tasty Old Chang Kee Curry Puffs. I ended up getting 2 curry puffs, the potato and egg curry puff and a chicken and mushroom curry puff. The filling of the curry puffs is pretty amazing but the real star of the meal is the pastry. When you bite into the delicious crunchy and flakey buttery pastry, you get surprised by just how soft, smooth but subtle it tastes as it starts to melts away in your mouth. I feel like I would be extremely contented if the curry puff was just all pastry. It really is that good. This food is always on my list of foods when in Singapore.