Singapore travel issues

Hainanese Chicken Rice is an extremely simple set meal despite the name "Hainan", but it is regarded by Singaporeans as their national dish. "Hainan Chicken Rice" is indeed from Hainan. It came to Singapore with the immigrants at that time decades ago and has been popular until now. The tender and juicy chicken is paired with the fragrant chicken oil rice. Don’t forget to choose the sauce that best suits your taste. Although there are usually only three choices: chili sauce, ginger juice and dark soy sauce, every chicken rice restaurant has its own sauce. Each has its own unique recipe. Which restaurant has the most zesty sauce, which restaurant has the most tender chicken, and which restaurant has the most refreshing rice? Singaporean gourmets know all of them.

Hainanese Chicken Rice

Despite the name "Hainan", it is an extremely simple set meal, but it is regarded by Singaporeans as their national dish. vegetable. "Hainan Chicken Rice" is indeed from Hainan. It came to Singapore with the immigrants at that time decades ago and has been popular until now. The tender and juicy chicken is paired with the fragrant chicken oil rice. Don’t forget to choose the sauce that best suits your taste. Although there are usually only three choices: chili sauce, ginger juice and dark soy sauce, every chicken rice restaurant has its own sauce. Each has its own unique recipe. Which restaurant has the most zesty sauce, which restaurant has the most tender chicken, and which restaurant has the most refreshing rice? Singaporean gourmets know all of them.

Recommend Boon Tong Kee on River Valley Road; Yet Con on Purvis Street; Upper Cross Street Long Kee Chicken Rice at Hong Lim Market & Food Centre.

The so-called "frog porridge" does not mean boiling frog and rice porridge together, but cooking the two separately and eating them together. There are two flavors of frog, "fried with ginger and green onion" and "kung pao". I prefer the "Kung Pao" flavor because it's a little spicy and more flavorful.

I recommend the Lion City Frog Porridge at New Lai Lai Hong Yun Food Center on Soi 9, Geylang. Laksa Laksa

Hainanese Chicken Rice

Despite the name "Hainan", it is another extremely simple set meal, but it is regarded by Singaporeans as My own national dish. "Hainan Chicken Rice" is indeed from Hainan. It came to Singapore with the immigrants at that time decades ago, and it has been popular until now. The tender and juicy chicken is paired with the fragrant chicken oil rice. Don’t forget to choose the sauce that best suits your taste. Although there are usually only three choices: chili sauce, ginger juice and dark soy sauce, every chicken rice restaurant has its own sauce. Each has its own unique recipe. Which restaurant has the most zesty sauce, which restaurant has the most tender chicken, and which restaurant has the most refreshing rice? Singaporean gourmets know all of them.

Recommend Boon Tong Kee on River Valley Road; Yet Con on Purvis Street; Upper Cross Street Long Kee Chicken Rice at Hong Lim Market & Food Centre.

Frog porridge

The so-called "frog porridge" does not mean boiling frog and rice porridge together, but cooking the two separately and eating them together. There are two flavors of frog, "fried with ginger and green onion" and "kung pao". I prefer the "Kung Pao" flavor because it's a little spicy and more flavorful.

I recommend the Lion City Frog Porridge at New Lai Lai Hong Yun Food Center on Soi 9, Geylang.

Laksa

It is said that northerners are not used to the sweet taste of coconut milk, but I fell in love with coconut milk as the main seasoning and served with thick rice noodles. "Laksa" is a fragrant, spicy and sweet Peranakan snack with , spices, fresh shrimps, crispy fresh clams, fish cakes, minced fish meat, etc. I heard that this is also a favorite among Singaporeans. Singaporeans living overseas always put "Laksa" at the top of their homesick menu! You must go to the restaurant in "Frost Bridge". The owners are a pair of old brothers, both over 70 years old. They still insist on cooking delicious "laksa" every day. It's not easy!

Recommend Tong Jimian on Beach Road; Sungei Road Laksa on Jalan Berseh; 328 Plus on East Coast Road Eastern Laksa (328 Katong Laksa).

After eating Singapore’s “Satay”, you will know what the real “Satay” is! This is a traditional Malay delicacy. The delicate skewers skewered with bamboo skewers are simply divided into three types: chicken, beef and mutton. The most important thing is the bowl of fragrant peanut sauce, which is mixed with fragrant spices. Maotai, galangal, garlic, dried chili peppers, shrimp paste, etc. are boiled together. The wonderful taste is guaranteed to make you intoxicated!

Recommended Lau Pa Sat Satay Stalls on Boon Tat Street; Shi Xiang stall on Smith Street or Chinatown Complex Dad; Warong Sudi Mampir from Haig Road Food Centre.

Rojak Singapore's "Rojak" is divided into two different flavors: Indian style and local Singaporean style. Indian-style "Raja" mainly uses vegetables, fish cakes, fish balls, coconut cakes, chicken cakes, etc. as the main ingredients, and then dipped in hot, sweet and slightly spicy peanut sweet potato sauce to eat. Singapore's "Lora" is completely different. It mainly consists of a variety of fresh fruits and vegetables, as well as fried tofu, fried dough sticks, and occasionally small pieces of cuttlefish, mixed with a special sweet and spicy sauce, and then sprinkled with a layer of Roasted peanuts are sweet, spicy, salty, crispy, juicy and have a complex taste, quite appetizing!

Hainanese Chicken Rice

Despite the name "Hainan", it is an extremely simple set meal, but it is regarded by Singaporeans as their national dish. vegetable. "Hainan Chicken Rice" is indeed from Hainan. It came to Singapore with the immigrants at that time decades ago, and it has been popular until now. The tender and juicy chicken is paired with the fragrant chicken oil rice. Don’t forget to choose the sauce that best suits your taste. Although there are usually only three choices: chili sauce, ginger juice and dark soy sauce, every chicken rice restaurant has its own sauce. Each has its own unique recipe. Which restaurant has the most zesty sauce, which restaurant has the most tender chicken, and which restaurant has the most refreshing rice? Singaporean gourmets know all of them.

Recommend Boon Tong Kee on River Valley Road; Yet Con on Purvis Street; Upper Cross Street Long Kee Chicken Rice at Hong Lim Market & Food Centre.

Frog porridge

The so-called "frog porridge" does not mean boiling frog and rice porridge together, but cooking the two separately and eating them together. There are two flavors of frog, "fried with ginger and green onion" and "kung pao". I prefer the "Kung Pao" flavor because it's a little spicy and more flavorful.

I recommend the Lion City Frog Porridge at New Lai Lai Hong Yun Food Center on Soi 9, Geylang.

Laksa

It is said that northerners are not used to the sweet taste of coconut milk, but I fell in love with coconut milk as the main seasoning and served with thick rice noodles. "Laksa" is a fragrant, spicy and sweet Peranakan snack with , spices, fresh shrimps, crispy fresh clams, fish cakes, minced fish meat, etc. I heard that this is also a favorite among Singaporeans. Singaporeans living overseas always put "Laksa" at the top of their homesick menu! You must go to the one in "Frost Bridge". The owners are a pair of old brothers, both over 70 years old. They still insist on cooking delicious "laksa" by themselves every day. It's not easy!

Recommend Tong Jimian on Beach Road; Sungei Road Laksa on Jalan Berseh; 328 Plus on East Coast Road Eastern Laksa (328 Katong Laksa).

After eating Singapore’s “Satay”, you will know what the real “Satay” is! This is a traditional Malay delicacy. The delicate skewers skewered with bamboo skewers are simply divided into three types: chicken, beef and mutton. The most important thing is the bowl of fragrant peanut sauce, which is mixed with fragrant spices. Mao, galangal, garlic, dried chili peppers, shrimp paste, etc. are boiled together. The wonderful taste is guaranteed to make you intoxicated!

Recommended Lau Pa Sat Satay Stalls on Boon Tat Street; Shi Xiang stall on Smith Street or Chinatown Complex Dad; Warong Sudi Mampir from Haig Road Food Centre.

Rojak

Singapore's "Rojak" is divided into two different flavors: Indian style and local Singaporean style. Indian-style "Raja" mainly uses vegetables, fish cakes, fish balls, coconut cakes, chicken cakes, etc. as the main ingredients, and is then dipped in hot, sweet and slightly spicy peanut sweet potato sauce.

Singapore's "Lawja" is completely different. It mainly consists of a variety of fresh fruits and vegetables, as well as fried tofu, fried dough sticks, and occasionally small pieces of cuttlefish, mixed with a special sweet and spicy sauce, and then sprinkled with a layer of Roasted peanuts are sweet, spicy, salty, crispy, juicy and have a complex taste, quite appetizing!

Recommend Hoover Rojak at Whampoa Drive Temporary Hawker Centre; Brothers Rojak at Clementi Avenue; Maxwell Rojak Popiah Cockles from Maxwell Food Centre.

As the name suggests, "Char Kway Teow" is an extremely common snack, but it is also one of the most difficult snacks to prepare. The best "char kway teow" has a hint of sweetness from seafood and Chinese sausage, a hint of soy sauce, and a little bit of steaming smoke from the wok. When the hawker is frying the kway teow, watch carefully. If he is concentrating on frying a little at a time, then don't care how long the waiting line is, because you must have met a real master of kway teow!

Recommended Hai Kee Teochew Char Kway Teow at Commonwealth Avenue Cooked Food Center; Hong Lim Market & Food Center at Upper Cross Street Outram Park Char Kway Teow; stall 17 Char Kway Teow at Zion Road Food Centre.

Bak Kut Teh

Like "Hainan Chicken Rice", "Bak Kut Teh" also comes from China but is popular in Singapore. "Bak Kut Teh" is made from pork ribs and meat cubes, stewed with garlic and seasonings over slow fire. Boil some green vegetables in it before eating, and then serve it with rice or fried dough sticks, plus red soy sauce mixed with dark soy sauce. Serve with chili shreds. Singapore-style "Bak Kut Teh" usually does not contain Chinese medicinal flavor and the soup is relatively clear.

Recommend Founder Rou Gu Cha or 333 Bak Kut Teh at Balestier Road; Huang Yaxi Pork Bone at Rangoon Road Ng Ah Sio Pork Ribs Eating House.

Goreng Pisang Fried Bananas

You can bring back Meizhen beef jerky and Indian curry powder which are really good. There are bak kut teh and durian cakes in the supermarket. Special snacks