Singapore, limit city: Local foodies indicate a way

Janice Wong, 35, cook of 2am: dessertbar and Janice Wong Singapore during National Museum of Singapore

Which are your favourite hawker dishes?


Besides a oyster omelette from Hup Kee Fried Oyster Omelette during Newton Food Centre, a black chronicle of a carrot cake (fried radish cubes with egg) is also good.

For Hokkien mee, we conduct to Old Airport Road Food Centre, and for steep rice, we go to Tian Tian Hainanese Chicken Rice during Maxwell Food Centre.

Other favourite haunts embody 328 Katong Laksa in East Coast Road and HJH Maimunah Restaurant in Kampong Glam for nasi padang (rice with several beef and unfeeling dishes). we also like Rochor Original Beancurd in Short Street for tau huay (tofu pudding).

What are your favourite restaurants?

I go to Keng Eng Kee Seafood in Bukit Merah for a coffee pig ribs; “moonlight” hor fun, in that a rice noodles are surfaced with a tender egg; and pickled egg crab.

For Vietnamese food, my collect is Mrs Pho in Beach Road for a Pho Bo Dac Biet (special beef combo noodle soup), bo nuong la lot (beef wrapped in betel leaves) and signature crab noodles soup.

Share with us a few of your dark food gems. My favourite is Jaggi’s Northern Indian Cuisine in Little India as it is unchanging in peculiarity and value for money, and has fit service.

If someone has time for usually one meal, what should he eat?

Chwee kueh (steamed rice cakes surfaced with recorded radish) from Ghim Moh Market Food Centre.


Chef Janice Wong recommends a “moonlight” hor fun during Keng Eng Kee Seafood in Bukit Merah. PHOTO: KENG ENG KEE SEAFOOD

What dining knowledge can people take divided from here?

I would adore for visitors to knowledge a accumulation and vibrancy of Singapore’s dining stage from internal dishes during hawker centres to fine-dining restaurants.

Many dishes deliver 3 or 4 flavours on one plate, such as sweet, sharp and tainted in a curry broth.

What foodie souvenirs should one take home?

Bak kwa from Bee Cheng Hiang, pickled egg chips from Irvins Salted Egg and Prima Taste’s laksa salsa kit.


Devagi Sanmugam, 63, chef-consultant and cookbook author

Which are your favourite hawker dishes in Singapore?

I have been patronising Ping Kee Popiah during Sembawang Hills Food Centre for some-more than 33 years and a ambience of a popiah (fresh open rolls filled with mixture such as turnip, beansprouts, egg and shrimp) is always consistent.


Author Devagi Sanmugam. PHOTO: ST FILE

At Haig Road Food Centre, a piping-hot putu piring from Traditional Haig Road Putu Piring (steamed flour cakes with coconut filling) is filled with gula melaka and a inexhaustible portion of creatively grated coconut.

At Xin Long Xing Seafood White Bee Hoon during Yishun Park Hawker Centre, we adore a abounding batch used for creation a bee hoon, along with a uninformed prawns.

My favourite prata emporium is Casuarina Curry in Casuarina Road. we like a egg prata with fish curry there.

For drinks, conduct to Maya Mohan Hot And Cold Drinks during Tekka Market And Food Centre for teh susu halia (ginger tea with milk) – it is honeyed and addictive.


Author Devagi Sanmugam recommends a steamed flour cakes with coconut stuffing from Traditional Haig Road Putu Piring during Haig Road Food Centre. PHOTO: THE NEW PAPER

What are your favourite restaurants?

I go to Indochilli during 54 Zion Road for ikan bakar Bali (Balinese grilled fish) and udang bakar Jimbaran (grilled prawns), and Sunday Folks in Chip Bee Gardens for sea salt gula melaka ice cream with waffles and caramelised popcorn.

At Marina Bay Sands, we go to Pizzeria Mozza for a spinach and ricotta salata, uninformed goat cheese pizza, and Meyer lemon tart.

At Punjab Grill, we sequence a salmon tikka, champ taadjar (tandoor-grilled New Zealand lamb chops) and flambeed gulab jamun. Share with us a few of your dark food gems. Dino Cake House in Upper Thomson Road, that we have visited for some-more than 30 years; and Yahava KoffeeWorks in Jalan Gelenggang. Both offer good coffee.

If someone has time for usually one meal, what should he eat?

Sliced fish noodle in soup with bittergourd slices, and masala thosai.

What dining knowledge can people take divided from here?

One should not consider that dining in Singapore is expensive, as a republic has copiousness of hawker centres.

What foodie souvenirs should one take home?

Pineapple tarts and kaya from Bengawan Solo, House code curry powder (www.knp-housebrand.com) and Chng Kee’s Hainanese steep rice pre-mix.


Damian D’Silva, 63, executive cook of Folklore grill during Destination Singapore Beach Road


Chef Damian D’Silva. PHOTO: ST FILE

Which are your favourite hawker dishes in Singapore?

For steamed fish, generally a “Sultan Fish”, we go to Zai Shun Curry Fish Head during 253 Jurong East Street 24.

Go to Zhen Hao Lor Mee during North Bridge Road Market And Food Centre for lor mee (a noodle dish) with a inexhaustible volume of mixture – a essence of a batch hits a spot.

I get my “pukul mati” (Malay for “beat until we die”) repair during Restaurant Barakath in Dalhousie Lane. we adore a mutton skeleton “tulang”, a green and abounding sambal fish and peppers chicken.

I conduct to Sean Kee Duck Rice during Geylang Lorong 35 for weak steep smothered with a thick and abounding perfumed sauce; and Mr Fish during Chinatown Complex Market Food Centre as a smokiness in a boiled hor fun is addictive and, when it’s installed with fish collar, it’s tough to resist.

What are your favourite restaurants?


Chef Damian D’Silva recommends a Peking steep from Restaurant Home. PHOTO: RESTAURANT HOME

Restaurant Home during 27 Cosford Road for dishes such as Peking duck, pig knuckle bee hoon, braised steep in prohibited mill and pipa tofu with crabmeat.

For French cuisine, we go to Nicolas Le Restaurant in Teck Lim Road for dishes such as steep rillettes, Tasmanian pasture shelve of lamb, Iberico pig confit and Brittany pigeon. Share with us a few of your dark food gems. Golden Mile Food Centre has a few stalls such as Chef Lam for wok-fried curry-flavoured fish conduct and seafood hor fun; Penang Authentic Delicacies for burn kway teow and curry mee; and Traditional Handmade Yong Tau Foo for laksa yong tau foo.

If someone has time for usually one meal, what should he eat?

Teochew porridge – it has a all elements to prove a soul, such as steamed fish, chai poh (preserved radish) omelette and pickled egg.

What dining knowledge can people take divided from here?

I wish visitors get a dining knowledge that usually Singapore can offer, such as a initial time eating laksa and that initial swig shocks your mind since of flavours we never knew existed.

What foodie souvenirs should one take home?

Laksa and bak kut teh pre-mix packets.


Mr K.F. Seetoh, 55, owner of food beam Makansutra


Mr K.F. Seetoh. PHOTO: MAKANSUTRA

Which are your favourite hawker dishes in Singapore?

The general media who arrive in Singapore for a limit will be jet-lagged and are expected to be operative all day, so it is best that they conduct to Geylang to eat in a center of a night.

For crab bee hoon, conduct to Sin Huat Eating House in Geylang Lorong 35. For a dauntless ones, go to Geylang Lorong 9 Fresh Frog Porridge for supper.

Do not skip JB Ah Meng in Geylang Lorong 30, where anything we sequence will ambience great.

The area around a limit is mostly tedious food-wise, though if we can’t try far, conduct to Newton Food Centre for fishball noodles during Soon Wah Fishball Kway Teow Mee and make a stop during Hup Kee Fried Oyster Omelette and Chong Pang Huat grilled steep wings.

What are your favourite restaurants?

For Indian food, we go to The Banana Leaf Apolo (outlets embody 54 Race Course Road, 48 Serangoon Road and Parkway Parade) and puncture into a fish conduct curry – eat a eyes of a fish and live to tell your grandchildren about it. Most importantly, use your hands to eat.

Check out Peranakan food during Dulukala Peranakan Restaurant – a mid-range cost choice – during Beauty World Centre. Order all from ayam buah keluak (stewed steep with Indonesian black nuts) to ngoh hiang (five piquancy pig roll) to guy chye (braised churned vegetables).

Share with us a few of your dark food gems. Try a Malay-style epok epok (curry puff) from Sinaran Chahaya Bedok Corner during Bedok Corner Food Centre. This one has a skin that is “cracker crispy” and it has a sharp sardine choice too. Go to Master Tang Wanton Mee during 233 Bukit Batok East Avenue 5 for good noodles.


Mr K.F. Seetoh recommends a fishball noodles during Soon Wah Fishball Kway Teow Mee during Newton Food Centre. PHOTO: MAKANSUTRA

If someone has time for usually one meal, what should he eat?

Chicken rice from anywhere, as a smallest customary is good.

What dining knowledge can people take divided from here?

Stay divided from a imagination food and try a classics from prawn vadai (Indian boiled prawn fritter) to Ramly Burger (a beef patty wrapped in a skinny omelette and lonesome in sauce). Get out of a traveller section and we will see and ambience a genuine Singapore.

What foodie souvenirs should one take home?

Old Seng Choong’s laksa cookies during The Central in Clarke Quay or bak kwa.

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