Food - Singapore

  Warrens of Gastronomic delights in Kinta Valley, Ipoh. Lee Heng Lye ,Jerry . On my trip back to JB from Perlis during   my Jan 2021 trip , I decided to break the journey at   Ipoh because I wanted to see Ipoh as well as to get a good night rest. I told the taxi driver at Amanjaya Bus Interchange in Ipoh to bring me to a hotel smack in the centre of the best restaurants in Ipoh. He lamented that this is not his job but I threatened not to pay him if he brought me to a bad location. He brought me to Jalan   Seenivasagam in Ipoh. True , there were many Chinese restaurants there and Excelsior Hotel stood   majestically at the end of the road. Opposite it is the famed, Overseas Chinese Restaurant. I couldn’t get a room at Excelsior so I checked in at Belmorris Greentown   Hotel. I crossed the road and took in my dinner at Restaurant Soon Fatt.The ambience was not superb but the service was immaculate. Every customer is precious to them . I ordered the Sweet Sour   Prawn dish w

  This mangrove nut with blackish flesh inside, when mixed with tamarind paste and other spices make a very unique local Singaporean dish. Cooked with chicken, pork or even duck meat. Sour sweet taste with a little pungent overtunes, makes it a very exotic dish to try. [20/01, 13:12] Colin Tan: Where did you buy the mangrove nuts from to make the buah keluak? [20/01, 20:04] Lee JERRY: Little India mkt. At the back near stairs going down to bus stop. Be careful , a lot are empty nuts. Sgd 10 per packet. Boil then break the lips [20/01, 20:18] Lee JERRY: Tekka Wet Market

  The Best food in JB Town. Singaporeans or for that matter Malaysians too crave for good food. I found an enclave in JB Town worth exploring for its delightfully good food. It is in the old quarters of Jalan Hock Ngee, Jalan Dboby, Jalan Trus and Jalan Segget. Old Shophouses dot the landscape interspersed with some high rises like the Menara MCA and UTC. Yes, it is in the vicinity of the Indian town and the town Indian temple and Sikh temple. At night there is a night bazaar named Pasar Karat meaning Rusted Market literally.The most famous restaurant of which is the Hua Mui coffeeshop on Jalan Trus. This is a Hainanese shop specialising in Western Dishes like Chicken Chop, Lamb Chop, Fish and Chips as well as famous Hainanese dishes like The Hainanese Pork Chop and Hor Fun. Their cousin has set up another shop named IT Roo   up on the adjoining street called Jalan Dhoby. IT ROO boasts of serving up the best Chicken chop in town. Up on Jalan Dhoby is also the old bakery that

  MUSANG KING and the kinds of food that can be made using it

 Durian is a unique fruit with custard like creamy flesh. The flesh with taste that is unique to each clone can range from mild bitter sweetness to winey taste. The smell to some is pungent and repulsive but it is certainly a strong smell. Chill it to let the fats solidify for a more creamy experience. 

  Sambal Belachan is so central as a condiment in every dish be it the Nasi Lemak or the Economic Bee Hoon or Mee.  A good sambal belachan leaves a wonderful aftertaste on your palate and sums up your umami moment.  Try concorting yours as I have tried to make mine.

  Alvin Oon Food Youtube Video. Singapore Traditional Food you must try when you are in Singapore. For Singaporeans , eat more. Makan Lebih.

Almond Longan Tofu My favourite dessert is Almond Longan Tofu chilled.The Almond Longan Toufu is actually Soya Bean Milk with gelatine boiled together with sugar syrup to produce the Tofu when frozen. Almond essence is added or some fresh Almond powder may also be added. Almond has a very strange smell. Some think it is almost like the smell emitted from cockroach egg cases. It is an acquired taste that only creative beings like me like.  When served chilled with the peeled fruits of longans or together with shaved ice, it makes a most wonderful dish in hot and humid  Singapore.

  Mui Chye Pork. This dish uses the fermented vegetable named 'Mui Chye' which is a vegetable preserved in physical salt . The pork used must a three layered pork. The three layers include the skin followed by the lard and then the lean meat. Sometimes it is followed by another layer of lard and meat. The pork slices must be marinated in soya sauce for sometime to tenderise and to flavour it. The Mui Chye and Pork Slices are then steamed in a steamer or you can use a Dim Sum Steamer. Somehow, the pork smell deliciously good. Possibly the fresh lard gives it a good aroma. The lard when chewed with the lean part taste extremely good too. Possibly, a nice combination of chemicals. The Mui Chye also taste delicious too after it is steamed, but make sure you dip the Mui Chye for at least half an hour in water to remove the extreme saltishness. The fermentation has given the vegetables its unique flavour. This dish I believed is from Quanzhou, Fujian Province as I personally have see

Hainanese Pork Chop A delicious dish where pork slices from the lean parts of the pig are dip in egg and then coated with cream crackers and fried in a pan.They are then sliced into small pieces to be served with the gravy. The gravy that goes with it is made of tomato sauce thickened with corn starch and boiled with onions and potatoes. Green peas can be added. You can eat with rice or just with the pork chop dipped in the sauce. It is actually a Western dish served to the British Colonial Masters in Singapore by their Hainanese cooks. Thereafter it became part ot the repertoire of dishes served by the Hainanese coffeeshops