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19.11.2020, adminSince Chinese New Year is just around the corner, one can surely expect hotpot to feature on CNY reunion dinner menus. If you dread jostling with crowds with your family in tow, have steamboat at home instead!
Not sure how to get started with your DIY hotpot dinner? Read on for our step-by-step guide and useful tips on how to organise a steamboat party at Steamboat Springs Vacation Rentals 8th home! Credit: Mistral Official Store. Before buying steamboat ingredients in Singapore for a hotpot session at home, you setamboat have the right pot.
Most steamboat fans swear by portable gas stoves that allow you to control flame intensities! Vegwtables avoid the fuss of replacing the gas canisters after every meal, get yourself an induction cooker. This Mistral induction cooker available on Mistral Official Steamboat vegetables 01 allows for fast cooking, is easy to clean, and has a multi-safety protection system that prevents accidental short circuits and electrical fires.
Still unsure on which one to get? Check out this guide to picking the best steamboat pot in Singapore for more ideas! Credit: FirstShoppie. Having a wide variety of hot pot and steamboat broths out there means you no longer have to spend hours brewing your favourite stemboat.
Sellers such as Haidilao and Food People Official Store have pre-packaged their soup bases for sale, which you can easily use for your steamboat at home! Our best-selling broth is undoubtedly ssteamboat Haidilao Spicy Sauce available on Haidilao � a hit amongst Singaporeans who love spicy food!
Among all the steamboat ingredients in Singapore, meat and seafood stand out because of their popularity. Pro tip: Cut the meat into thin slices vegetablez it can be quickly steamboat vegetables 01 evenly cooked. Want natural sweetness in your steamboats? Make sure to prioritize seafood ingredients! When it comes to seafood, our personal favourite is salmon available on Snow Treasures as it goes well with an assortment steamboat vegetables 01 broth flavours.
For those keen on more steamboat vegetables 01 steamboar, we have you covered. No Chinese New Year meal will be complete without the auspicious abalones! Credit: GrocerKing Official Store. To get an extra umami kick in your broth, we suggest mushrooms based on your preferred textures.
For example, if you prefer a steamboat vegetables 01 texture you can go with enoki available on GrocerKing Official Storeor if you want something thicker and with some flavour of its own, you can go for the shiitake. Other common mushrooms stramboat button, straw our personal favouriteand king oyster mushrooms available on GrocerKing Official Store.
Common steamboat vegetables include napa cabbages, baby bok choy, carrots, spinach, winter melon, and corn available on GrocerKing Official Store.
These will be steamboat vegetables 01 to steamboat vegetables 01 you started with a simple meal but steamboat vegetables 01 you want more variety of hotpot ingredients, you could include stronger flavours such as steamboat vegetables 01 available on GrocerKing Official Store wteamboat taro.
Vegetablrs, for those who like ingredients with filling, balls with fish roe and cheese tofu available on BoBo Fishball Official Store are popular steamboat ingredients in Singapore that are worth a try! Credit: Hotpot King Official Store.
Noodles are one of the most popular choices for steamboat ingredients in Singapore. They come in many shapes and sizes and fit steambozt nicely with your hotpot meal! This makes them the go-to choice for your diverse array of soups and steamboat ingredients.
The broth is enough to make the ingredients taste good but if you are looking for extra zing, you could try using dipping sauces like spicy mala sauce available on Food People Official Store or roasted sesame sauce available on FirstShoppie.
To make your steamboat experience at home more legit, mix vegetabbles own sauces like how you usually do at restaurants! Simply top up your regular sesame sauce with some green onions, steambota, and sesame oil. Steamboat vegetables 01 will make your sauce taste nutty yet fragrant at the same time. You can even chop up some chili padi into steamboat vegetables 01 sauce to spice it up!
All the heat is steambozt to get you sipping on a nice cold drink to cool down your taste buds. Not a fan of alcohol? Opt for green tea or winter melon tea available on Food People Official Store to cleanse your palate so you steamboat vegetables 01 have more appetite to continue feasting!
If you are looking for steamboat vegetables 01 quick and easy way to stock up on beverages for your steamboat at home, Shopee has a good selection of alcoholic and non-alcoholic drinks going at affordable prices. Organising a last-minute hotpot party? We have you covered! In addition steamboat vegetables 01 its various condiments, it also comes with a heat pack so you can prepare your mini-hotpot within minutes! Overall, we still recommend the actual thing as this is a preview of the flavours that steamboat vegetables 01 genuine steamboat can provide.
With everything prepared, the final and most important touch would be the presence of good vegerables. It can be as intimate as a 1-on-1 meal or a steamboat party of eight guests.
Bonus points if you find someone who loves the same flavours steamboat vegetables 01 you do! Fret not, these meat delivery services and seafood steamobat deliver the freshest steamboat ingredients in Singapore right to your doorstep! New to Shopee? Valid for new users from 2 5 Steajboat to 1 Feb. Sign in. Log into your account. Forgot your password? Password recovery. Recover your password. Get help. Shopee Blog Shopee Singapore.
Our Recommendations. Mistral Induction Cooker. Fresh Chicken Fillets. Marinated Chicken. Shabu Shabu Platter. Chile Vegetablew Atlantic Salmon. Japanese Scallop. Tiger Prawns. Yoshihama Japan Abalone Premium. New Moon Australia Abalone. Vegetxbles Mushroom. King Oyster Mushroom.
Sweet Corn. Ming Fa Fresh Fishball. BoBo Cheese Tofu. Korean Sweet Potato Glass Noodles. Udon Noodles. Chili Padi Sauce. Roasted Sesame Sauce. Taiwan Beer. Winter Melon Tea. Self-Heating Steamboat vegetables 01 Mala Hotpot. Facebook Steamnoat. Latest Articles. About Us Contact Us. Rajveen Kaur Aujla - March 12,
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I love the taste - thick and flavourful. Very tasty laksa soup, made it so convenient to prepare a meal. Added prawns, scallops, pork and vegetables for a fulfilling meal. Will definitely buy again! Love the laksa, chicken and prawn soups from CHU! So delicious and not overly salty.
Perfect for a simple soupy meal or with friends over hotpot. And for the price it's worth it! I used the recipe on the website and made the Ultimate Prawn Mee Soup for dinner. It was very very yummy indeed! We use it very frequently for hotpot, soup base for noodles or sometimes simply with tofu n tomato for a cosy soup dish.
Was very excited to see a new product launched and the prawn mee soup base defo live up to the reviews I have seen. Will defo purchase this product again! The CHU collagen soup taste so good and rich in texture. This is my first time buying CHU collagen soup and definitely will continue to buying this. It is so convenient and fuss free to prepare a nutrition meals with healthy ingredients.
Highly recommended, i have recommended few of my friends. Definitely, worth the money. Truly enjoyed both versions! Very flavourful and gao, mega love! Will definitely get more in future! Had my first try last weekend with the prawn mee soup , superb! The best and affordable chicken collagen soup you can have for steamboat in this rainy weather. Love it!! Bought both flavours: chicken collagen and prawn for my steamboat session.
Thumbs up. Chicken collagen soup was infused with freshness of chicken taste and texture was really milky full of collagen. As for the Steamboat Xfinity 3.0 prawn soup, I added fried shallot into the already bursting with umami and peppery flavoured soup. It was heaven. If you are sick of having mala soup base all the time, I strongly sugguest the prawn soup a substitute.
It is fantastic. The soup is extremely creamy and concentrated. I just added chicken, Sea Cucumber and Enoki mushrooms. Saltiness is just right. Better than those at the Collagen restaurant. Glad I found this. Your cart. Close Cart. Shop now. More Info. Limited quantities are available for each delivery date.
While stocks last. Shipping calculated at checkout. Add to Cart. Located in a neighborhood food court, surrounded by some giant flats, the food court is nice and laid back, friendly, and popular especially at lunch time. I joined the continual lunchtime queue, and even though there were about 20 people in front of me, I received my plate of char kway teow within about 15 minutes.
The noodles were sticky and quite moist, and gooey, yet not stuck together, while the bean sprouts were crisp and juicy. The noodles had a slight shrimp paste flavor mixed with dark soy sauce, and were a little on the sweet side which is typical for char kway teow , while being salty at the same time. Chai tow kway is made with rice flour and shreds of daikon that are formed into rice cakes, fried in lots of pork lard, and eggs. Located at the Bedok Interchange Food Centre, which is a big transportation hub that caters to a lot of people on the go, Song Zhou Luo Bo Gao is well known for serving carrot cake in Singapore.
They have both the black and the white versions, and I much preferred the white version for being less sweet, and more crunchy. The white carrot cake was soft and slightly grainy, with plenty of crunchy bits mixed within egg to make it richer and even tastier. Given a choice of noodles, egg noodles are one of my favorites. I enjoy the texture and the tangliness of freshly made egg noodles.
For the dumplings, usually a mixture of minced pork, and sometimes bits of shrimp, sesame oil, and some other seasonings are mixed up, added to the center of a dumpling wrapper, wrapped into a little bite sized parcel, then blanched to go with the egg noodles.
Located in the Tanglin Halt Food Centre, Guanzhou Wanton Mee is a family run wanton mee stall that serves great quality, home-style egg noodles and dumplings in soup. Lucas and his family contacted Ying and I and invited us one evening to go to the stall, to try one of their longtime family favorite places in Singapore for wanton mee.
The noodles were thin and tangly, but had a nice chewy texture, all topped with thin slices of lean char siu, very similar to the style of char siu you get in Thailand , plus some strands of choi sum, and finally a big scoop of chili sauce. Before taking a bite, I mixed all the sambal into the noodles, coating them all in a slightly oily, and very fragrant chili sauce, with a smoky undertone, and a hint of shrimp paste.
It was marvelous, both the noodles and the sambal. Address : Tanglin Halt Food Centre. Bee hoon is a type of rice noodle, which as I was eating, reminded me specifically of some bowls of noodles I ate when I was in the Guangxi province of China� and only to look them up online, and they are the same version, originally from Guilin, China, and quite popularly served at hawker stalls in Singapore. The broth is made with fish and fish bones, an assortment of vegetables and light herbs, and although there are some restaurants in Singapore that serve a clear version of fish soup bee hoon, most of the time milk is added to thicken the soup and make it more hearty and flavorsome.
I ordered 5 off the menu, sliced fish bee hoon. As I waited for my order, I could see the chef in the back slicing up the fish, almost like he was slicing sashimi. In a separate pot, he boiled up a number of ingredients in a milky soup, and once it was ready, the soup was poured over a bowl of noodles, topped with crispy fried shallots and served. The fish bee hoon here was pure, simple, fresh, and extremely good. The broth had a nutty, maybe sesame oil fragrance.
The line here can be extremely long and take quite a while to get your order, but if you come at around am like I did, there was almost no line, so I just had to wait about 2 minutes to get my bowl.
Although there are similar versions of the dish served in China and throughout Southeast Asia, according to this article on Yahoo , bak chor mee is a true Singaporean dish. Bak chor mee, meaning minced pork and noodles, usually consists of egg noodles, topped with minced pork, some other pork ingredients, and a sauce made with vinegar, chili, and soy sauce.
The noodle dish is served dry just coated with all the flavor of the chili oil and sauce , but with a light broth soup on the side. What I highly enjoyed about Singapore bak chor mee was the flavor of the sauce � it was slightly oily, with a wonderful vinegar sourness and chili fragrance. Originally started back in though at a different location , and easily one of the most well known bak chor mee hawker stalls in Singapore, is Tai Hwa Bak Chor Mee.
And while I read that at nearly all times the stall has a long queue, sometimes with a wait time of up to 1 � 2 hours, the mid-afternoon weekday that I went, there were just five people ahead of me in line. The noodles were slightly chewy, and the chili oil seasoning had a wonderful roasted, almost chili jam, flavor to it.
Popular and available throughout much of Asia and Southeast Asia, and also a favorite of mine in Thailand , is an oyster omelette, known in Singapore as orh luak. Typically 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.
On my latest eating trip to Singapore I actually had really bad luck going to eat oyster omelettes. There were a couple places I tried to go to and they were all closed for no apparent reason and due to time and location I had to settle for a mediocre version at a Chinatown food court.
But on a previous visit to Singapore, from the advice of Catherine Ling , I headed over to Ah Chuan Fried Oyster Omelette, considered one of the oyster omelette hawker legends in the city. The omelette was fried crispy, yet still gooey from the starch and the oysters were plump and fresh. It would be easiest to take a taxi, otherwise you can walk from. There are many different kinds of yong tau foo, and I think many vendors have their own mix and style.
For the most part, 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 cake paste, and served in a light broth soup. Sometimes the tofu pieces are served alongside a plate of egg noodles seasoned with chili paste, but not all the time.
The yong tau foo came with a number of different tofu pieces and fish balls, all of which tasted very fresh and handmade. The soup was mild and soothing, seasoned with just a sprinkle of pepper, and a handful of green onions. It made a good afternoon snack. Different types of roast meat, typically including pork, pork belly, duck, and chicken, are widely available in Singapore at Cantonese style roast meat restaurants.
The meat, is all marinated in a variety of different seasonings and roasted until the skin is golden and slightly charred for ultimate tender and juiciness and that amazing smoky flavor. You can either order a single plate of rice topped with a variety of different Chinese roast meats, or you can go with a bigger plate and order separate meat and plates of rice to go with it.
While I do love char siu and roast pork, probably my personal favorite is roast duck � I love the leanness of roast duck meat paired with the crispy fatty skin. The cabinet was absolutely stuffed full of roasted meat, all glistening in the light and begging to be devoured. The menu, which is written on the top of the hawker stall, includes every kind of mixed meat combination available.
I went with the char siu and roast duck combo plate, which came with rice on the bottom, a generous helping of meat, and a spoonful of sauce poured all over it. The char siu was incredibly good, juicy and smoky, while the duck was equally magnificent. For meat lovers, especially Cantonese roast meat lovers, it can hardly get better then Kim Heng Cafe.
The word Peranakan refers to a group of people, most originally Hokkien, Hakka, and Teochew, that were born somewhere on the Malay Peninsula and the surrounding islands � within the Straits of Malacca. Peranakan people have a unique culture that blends Chinese, Malay, and even Western influences. Many of the recipes used in Peranakan cooking are still passed down from generation to generation and often each Peranakan family has their own speciality recipes for certain dishes.
Many dishes include chilies, curry pastes for flavor, shrimp paste, and then an abundance of local vegetables and fruits used in cooking. When in Malaysian and Singapore, Peranakan food is one of my favorites types of food to eat. Daisy learned many of the Peranakan dishes that she prepares from her mother, and she always loved cooking for her family.
The assam prawns, big jumbo prawns served with a sweet fruity and sour tamarind sauce were excellent, as were the ngo hiang, small deep fried pork and shrimp balls packed with water chestnuts.
Or alternatively take a taxi or bus from the station. Zi char also spelled cze char is the Hokkien Chinese word for cooked food, usually made to order. In less complicated terms, it refers to any Chinese style restaurant that has a big menu of mainly stir fried and deep fried dishes that are prepared and eaten family style. Zi char can include dishes like stir fried kangkong, fried crispy prawns, braised tofu, beef fried with spring onions � just a few dishes as examples � but many zi char restaurants serve anything they can cook in a wok.
My mother being Cantonese, this is the type of food I grew up eating, and so zi char dining in Singapore, is one of my favorite meal styles.
I could sit around a round table with family or friends every evening for a few bowls of rice and tasty wok fried dishes. I had one of the most satisfying meals in all of Singapore at Kok Sen Restaurant � partly because the food was so good, and partly because it was exactly the type of food that I grew up eating and loving. Kok Sen is a well known Cantonese zi char restaurant, located in one of the trendy areas of Chinatown, yet the restaurant still remains local and authentic.
I wanted to order the whole menu, but finally had to narrow it down to a couple of dishes as it was only my wife and I who were eating. The beef with spring onions was excellent, tender slices of beef with crisp green onions. I also highly enjoyed the claypot yong tau foo, a mix of veggies and tofu stuffed with fish paste and braised in brown sauce.
Excellent food, great environment. Address : 30 Keong Saik Rd, Singapore Open hours : am � 2 pm and 5 pm � 11 pm daily Prices : Prices are quite reasonable for being in the heart of Singapore. Hanging out with my friend Tim Ong , one evening for dinner we went to Two Chefs Eating House, another legendary zi char restaurant located in the Commonwealth area of Singapore.
One of the dishes I really liked was the coffee boneless pork ribs, pieces of pork fried and glazed in a coffee sweet and sour syrup. Additionally we tried their cereal shrimp, big shrimp coated in Nestum cereal flakes. Blending the Malay and Chinese culture, Singapore has a strong traditional social coffee shop culture. Traditionally known as kopitiams, open air coffee shops are a place to have a cup of coffee or tea, a few snacks, and just sit and chat or spend time with friends.
Kaya , which is a spreadable sweet jam made from coconut cream, sugar, and often flavored with pandan leaves, is popularly served on toast to accompany a cup of coffee for a snack or breakfast. Additionally, and my personal favorite thing to eat for breakfast at Singapore kopitiams are soft boiled eggs, that are smooth, creamy, and rich, and go so well together with a sprinkle of soy sauce and white pepper.
At the front of the coffee shop they have a cupboard full of baked goods which you can serve yourself, and then you can order soft boiled eggs, kaya toast, and beverages. The kaya toast, which is made with buns toasted over charcoal, was a little sweet for me, but I enjoyed the soft boiled eggs. Although they are not in the original building they used to be in, they still serve great kaya toast and coffee, and even serve a menu of zi char dishes as well.
The kaya toast was heavy on the butter, but nice and crispy, and the soft boiled eggs were delicious. Truly a contrasting combination of both textures and flavors, rojak is the ultimate concoction for throwing your taste buds into a sweet and salty frenzy. The Chinese rojak often includes slices of fruit like pineapple or guava, Chinese youtiao , bean sprouts, water morning glory, among other ingredients, all tossed in a shrimp paste and palm sugar glaze, and finally finished with crushed peanuts.
The Indian version of rojak can include a chopped up mix of deep fried fritters, potatoes, and vegetables and fruit, paired with a peanut sweet and spicy sauce.
From the moment the stall opens, they have a continual line that never seems to stop. But luckily, they have a number queuing system so nothing gets unorganized. Every single ingredient that gets added to the rojak is cared for, and you can see the passion that goes into each plate. The rojak was sweet, salty, and sticky, and heavy on the fried tofu and youtiao, with bean sprouts and water morning glory to balance.
I also loved how they added in some calamansi lime peel and torch ginger flower for fragrance. Although originally from Indonesia with influence from India and the Middle East, satay or sate is very popular throughout Southeast Asia, and common to find at hawker food centres throughout Singapore.
Any type of meat, most typically chicken, beef, or mutton, are marinated in a mixture of spices and lemongrass, skewered, then grilled over charcoal.
Located at Geylang Serai food centre, Alhambra Satay is a halal stall that specializes in an original style of Indonesian satay. I ordered a mixture of both beef and chicken, both of which were freshly grilled and hot.
The taste was a little too sweet for me, but I did appreciate the smoky flavor and texture of the meat. It seems that just about every country throughout the world has their own version of a crushed or shaved ice dessert , and in Singapore that treat is called an ice kacang. At the bottom of the bowl, a selection of different jellies and red beans are added, followed by light packed shaved ice, which is then covered in a variety of different syrups, and topped with condensed milk and sweet cream corn.
You know how the picture of the food on signs or on menus is never how it actually looks in real life when you get it? The ice kacangs they serve were even better than in the photos, and they generously pile on the ice and toppings. Daniel brought me to try the ice kacang here, saying it was the best in Singapore for its finely shaved ice.
He was right, the ice was shaved so fine, that when mixed with condensed milk, it felt more like ice cream than shaved ice. It tasted very similar to one of my favorite shave ice spots in Honolulu, Hawaii. In Singapore, much of the durian is actually grown in Malaysia, but why durian can be so good in Singapore is because some of the best quality, and even some farms owned by Singaporeans who bring their entire stock of durian to sell in Singapore, is available in Singapore where people are often willing to open their wallets for the best of the best.
One of the long time reputable durian stalls in called Combat Durian, a name that comes from their desire to have you Come-Back. My nose lead me to the stall, which is a red tent right next to a Chinese temple. It was a durian of my dreams � so ridiculously sweet and creamy, with a bitterness all the way through to offer a contrast from the sweetness. My wife and I sat in silence, with occasional moaning until our spiky shell was gone.
Although pricey, I can say with certainty that it was worth it. But alternatively you can jump on bus Back in , I took my first trip to Sumatra, Indonesia, and I was introduced to Nasi Padang, rice with a selection of different dishes originally from Padang in Sumatra.
Typically you get a plate of rice, and can then choose a variety of different dishes like rendang, a selection of different curries and vegetables, and plenty of sambal chili sauce. Singapore is located less than Kilometers from the coast of Sumatra, Indonesia, and therefore there is a lot of Indonesian food influence and many Indonesians living in Singapore. There is a good selection of restaurants in Singapore that serve excellent Nasi Padang.
When I ate there, I got the beef rendang, petai with sambal and ikan bilis anchovies , a coconut milk jackfruit curry, and brinjals in sambal chili. The food was excellent, and I especially enjoyed the beef rendang, that had an unmistakably roasted coconut flavor to it, with a hint of cumin and chilies.
So I was also excited to taste a Singapore version of nasi lemak. In addition to the rice, nasi lemak is often served with some type of sambal chili sauce, plus fried anchovies bilis.
Throughout Malaysia and Singapore, nasi lemak is a very popular dish, and provides a twist from just an ordinary plate of steamed rice with side dishes.
When I ask where to eat nasi lemak in Singapore there was an overwhelming response that I needed to try the version at the incredibly popular and well known Adam Road Nasi Lemak stall � known officially as Selera Rasa Nasi Lemak.
I read, and was told that there would always be a line � and due to the time when I happen to have the chance to go there, on a Sunday right at noon � it was packed. There were about 50 people in line in front of me, and it took a bit over an hour to get to the front. All the surrounding toppings, like the fried fish and fried chicken, were all pretty standard, but the rice, which was extremely fragrant and fluffy made with basmati rice , was excellent.
The rice is what really made the nasi lemak good, and I would guess the reason why so many people are willing to wait out the line. Originally an Arab food , but popular throughout Singapore and influenced by Indian flavors as well, a murtabak is yet another example of a beautiful fusion of cultures through food. Murtabak is essentially a stuffed roti, that can be filled with a choice of different fillings.
Having been around since , Singapore Zam Zam is one of the most well known names in Singapore when it comes to murtabak. In the comments section below, when I asked you where to eat in Singapore, Zam Zam also happened to be one of the most recommended places, and so I knew it was necessary to eat here on my trip to Singapore. You could choose from about 5 different sizes, and with deer, mutton, beef, or chicken.
I got one mutton and one beef, and choose both the medium size. Both were delicious on their own, but I think the chicken was the winner with nice bite size pieces of seasoned chicken within the the crunchy and sticky roti wrapper.
Singapore Zam Zam is a must for any murtabak or roti lover. Many versions of Singapore chili crab include egg in the sauce to make it thick and richer, plus some blended chilies for flavor, and tomatoes. A fine blend of black pepper, coats each piece of crab, with butter to hold it altogether.
The pepper is strong, but not strong enough to be too spicy, just offering a slight kick that complements the sweet meat of the crab. Along with my friends Dan and Charles, who were visiting from LA one evening, we headed to Long Beach Seafood, one of the legendary names in seafood restaurants in Singapore.
The chili crab was wondrous, big fresh meaty crab, drowned in a thick sticky and goopy sauce that was sweet and tangy, with a hint of a sourness, and just a touch of spiciness. Long Beach Seafood claims to be the serve the original black pepper crab in Singapore, and I can say it was absolutely breathtakingly good.
I thought the black pepper crab was superb. Famous mostly for their black pepper crab, Eng Seng Restaurant also officially known as First Grade Seafood Restaurant is another legendary crab spot in the Joo Chiat area of Singapore. In order to beat the dinner time crowd and avoid having to make a reservation or call ahead to reserve crab, Ying and I arrived in the late afternoon at about pm, and they still had plenty of crabs to go around.
The crab was undoubtedly fresh and good quality, with sweet fleshy meat. I also had a plate of mee goreng, fried noodles, which was incredibly tasty. Known for being served at open air bbq restaurants and food stalls in Singapore is sambal stingray. The stingray is cut into steak sizes pieces, marinated in a sambal sauce made from chilies, shallots, cane sugar, sometimes tamarind, and calamansi juice. The stingray is then wrapped in a banana leaf and grilled over, nowadays a hot griddle, while remaining in the banana leaf.
The result is that the stingray is grilled and kind of baked in the sambal and its own juices all at the same time. For the finishing touch, the stingray is garnished with a handful of chopped red onions or shallots, and served with an extra sauce, plus some fresh calamansi to squeeze on top. Stingray is very firm in texture, yet at the same time it has an almost crab like stringiness to it, without being quite so silky.
And along with the sambal, I love how you can taste the essence of the banana leaf embedded in the stingray from the grilling process.
When I asked you all in the comments where to eat sambal stingray in Singapore , by far the winning vote was for Chomp Chomp Food Centre, and so I knew that no matter what we ate while in the city, we absolutely needed to pay a visit to Chomp Chomp.
Ying and I arrived in the late afternoon to try and beat the main dinner crowd which we did , and I was happy to see a small and neighborhood like food court, with a bunch of amazing looking stalls. For the bbq dishes, I headed straight to stall 1, right at the entrance of the centre, where many of you had recommended.
The stingray was grilled to perfection, fragrant from the banana leaf, with a roasted sambal flavor, and just superb fresh meaty stingray.
The stingray was cooked so it was juicy and fresh, with plenty of flavorful sambal, and lots of sliced onions on top. In addition to the good food, the owner was extremely friendly, and the environment, near the beach, was a nice addition. As the story goes , there was an Indian chef who was faced with the challenge of cooking for a group of Chinese.
Since the fish head is one of the most loved parts of the fish for many Chinese, the chef decided to cook an Indian style curry, and include the fish head.
Nowadays in Singapore there are generally considered two main different types of fish head curry, the south Indian style, and the Chinese style. The Banana Leaf Apolo Race Course Rd branch is one of the legendary Indian style fish head curry restaurants in Singapore, and you can choose the small, medium, or large fish head.
My wife and I ordered the large head, and it was packed full of meat. They literally have bleachers of claypots set up in their hawker stall, all cooking away.
An amazing place. This restaurant is my kind of place, known in Singapore for its lack of service, but delicious food. The pomfret steamboat, which I like to call a fire pot, was wonderful. I typically avoid chicken biryani and love mutton biryani, but at Allauddins Briyani stall at Tekka Centre in Little India, the chicken biryani was incredibly good, with well spiced rice and tender, but not mushy, chicken.
When I went to Whampoa Food Centre, I actually wanted to try a famous oyster omelette place, but unfortunately it was closed. So I had a plate of rice and curries at Rubiah Muslim Food. The sambal squid in particular was delicious.
I received so many recommendations to try Soon Soon Teochew Porridge, so there was no way I could not try it. Along with a bowl of rice porridge I had a steamed fish, eggplant, chicken, and some longbeans. Another excellent meal and top recommendation in Singapore. Or watch the Singapore videos on YouTube here. Here are a few resources that I used during my trip to Singapore, and I hope they will be helpful for you as well.
In addition to all of your amazing Singapore suggestions, I also want to thank a handful of awesome Singapore blogs that are very helpful:. Before going to Singapore I asked for suggestions on the best hawker stalls and local restaurants to eat at. The response blew me away � so many of you gave helpful and delicious suggestions about your favorite food spots in Singapore� so many in fact, that in two weeks of full on eating, I barely scratched the surface.
The result of this Singapore food guide was created directly from all of your Singapore food suggestions in the comments below. Thank you for all of your help and for your willingness to share so many of your favorite places to eat. Exclusive Bonus: Because this post is so long, I decided to create an eBook, which you can download for free! Click Here To Download Now! Your email address will not be published.
Save my name, email, and website in this browser for the next time I comment. RK Tantrik. All the food looks very delicious. I also saw that there are several types of delicious and healthy food. Krishnaram Shastri.
Pawan Shastri. Pandit Anil Shastri. Love marriage problems � People fall in love, and they always want their marriage to be with their loved ones. Such a great post, it makes me want to go back to Singapore for food mainly! Lovely pictures by the way! I wanna do a post on Lau Pa Sat next if I go back!
What brand dark soy sauce they use for stir-fry Char Kway Teow. Any recommendation? The sight char from charcoal gives it a great smell on the satay. Thanks for making it Mark! My favorite food is Wanton Mee! Markus Rosenqvist. Thank you so much for the massive pictures! All the food are looking so much tasty frankly said mouth watering.
I always thought that Indian food are the best but after reading your nice post and watching these gorgeous looking food photo i found myself wrong.
Now i would like to have a tour in Singapore rather than India basically for food. This Singaporean Foodie approves! I got so hyped up by your blog, and like you, I love food! Your blog is very informative. Definitely worth a shot the next time. Also, there are other hawker dishes like prawn noodle soup good ones found at old airport road and cambridge hawker centre , braised duck rice, kway chap not a favorite for everyone etc that you have to try.
Also, did you try chinese versions of fish head curry at other zi char places in Singapore? Keep up the good work! Many thanks Mark! Your Singapore food guide is so awesome. Tian Tian Chicken Rice: the rice itself is good, and totally agree that the chicken is a bit soft than I think.
But overall it is worth a try. Hill Street Tai Hwa Bar Chor Mee: the vinegar sauce helps balance the taste of mee and topping, and makes the dish is not too oily. Kaya toast and soft-boiled eggs: I think it is not to my taste � Selera Nasi Lemak: the yummy yummy coconut rice! Thank you for introducing me this stall. I have tried some nasi lemak in Malaysia, the rice is delicious too, but no competition to the coconut rice here.
So fragrant and fluffy, the rice enhances the flavor of all. Zam Zam murtabak: I ordered both chicken and beef fillings, but the chicken murtabak is quite dry, and I prefer the beef one. Wish you and your family a flavorful ahead. Hi Mark, I viewed all your Singapore food videos and I must say they are extremely informative evEn for a senior citizen like myself. A simple comfort dish. Many years ago I discovered one of my best mee rebus can be found at the old serangoon hawker centre next to Chomp Chomp before it was revamped 15 years ago and I cannot trace the same taste elsewhere since.
If Infind it I will let you know. Love your enthusiasm for the wonderful flavours of Singapore it is a mecca for those who really appreciate tasty food. I have a fish allergy only finned fish i. Tuna, salmon, catfish, etc. Of all the dishes you described, besides the obvious ones fish head curry � Are there any dishes that have fish ingredients, in flake form, or used to make broth?
Or anchovies thrown in? Thanks Mark for the list of amazing food to try when in Singapore. And also for providing places where to avail them.
Very helpful guide! I love this ice covered in a variety of different syrups, and topped with condensed milk and sweet cream corn.. I am from Korea living in Singapore. Hello Mark, the article is really a pleasure to read. I have been following you and Ying for the past two months and have found so much helpful information about SE Asia and the delicacy in every country that you both have travelled through.
Cheers from Sydney , Australia.. Hi Puna, great to hear from you, thank you very much, happy to hear the information is helpful. Hope you and your niece have an amazing upcoming trip to SE Asia! Hi, greeting you from Istanbul. And thank you for this great info about the best food points in Singapore. Once I get there, definetely try as much as I can.
All seems delicious. In the meantime I would suggest you to try Turkish food aswell. Thanks for those recommendations. I love Singapore food they have this distinct asian taste that you would like to try every time you go to their country. I love Laksa its the best and of course the chicken rice. In fact, most Malaysians will not have heard of it, either.
Nothing compares. Most murtabak elsewhere is heavy on the potatoes and less so on the meat. Hi Iskandar, thank you for sharing about kacang pool, that sounds delicious. Thanks for the lovely writting. And not Duck�. Is one of its specialities. The Braised Whole Duck may or may not be be its side attraction. Sometimes the Pig is the Star sometimes the Duck�.. But what u had was not a Duck Intestine �. But still too cool dude. Julian Ko.
You should try fei fei wonton noodles at 62 Joo Chiat Place its my favorite wanton noodle stall ever. Do try out Ponggol Nasi Lemak which is located near Kovan met station!! It is a Chinese version of Nasi Lemak which is uniquely different from the authentic Malay version. The food we have here is truly unique due to the different Flavours from individual races. Really Glad you have came Mark, cheers!
This post is awesome! Love the food map that you included. Thank you! What is there a better way to understand a culture than to explore food culture? Thanks for teaching and showing me different knowledge of cultures, it really opens my eyes.
I love eating and explore different cultures, food shows the love of a culture. Love your shows and expertise, keep it up! Hi Harry, thank you very much for your support and kind words, really appreciate it. Food really such a great way to connect and relate to people around the world!
Glad to see that some of my favourite stalls made it on your post! When you said you were going to do a Singapore food post I knew there would be tons of comments with more suggestions. Singaporeans love talking about food almost as much as actually eating it. Hey Su, thank you very much. Haha, yes, it was great, and thank you all for so many food suggestions! I loved Singapore, and the idea of just strolling along locating so much great food, and often not knowing what it is, or what I missed out on!
As I was reading this post I found myself going back and forth to the map to look at so many of these places. I truly loved Maxwell Hawker as it was in the heart of things and I ended up eating there about 6 times over 2 days as there was so much to do in that area�great post love your stuff��being a cook Singapore is a must for the for me�..
Hey Fred, thank you very much, glad you enjoyed your time in Singapore so much as well. There is so much good food and so many food courts!
I could spend another trip there easily�.. Wow Mark, those dishes looked awesome. Been following you for years now. And thanks for the best Poke in Hawaii. That place was the best. Thanks for the recommendation. But maybe I should go back and add it in.
Hi Mark, welcome to Singapore! I think you can check out this place called Swee Choon Dim Sum place. There is also something called Scissors Rice which is a chinese style curry rice. Let me know if you need directions and I will be more than glad to guide you.
Waited till when they barely opened and ordered me a small fish head curry. Hope I run into ya! You may want to try the murtabak at North Bridge Road. There are two murtabak stalls, Victory and Zam Zam. They are next to each other and have been around for the longest time. Some like to do a comparison to see which has the better murtabak. You might want to do that as well.
I personally prefer the one at Victory. It really depends on your palate. Hope you do come to Singapore and enjoy! Keep up the great work and looking forward to seeing your videos!
Upper Aljunied Joo Seng Rd. You can find one of the best restaurants that serves several items you are looking forward to on your list, especially the Chilli Crab! This is a must try dish in singapore. I am from Singapore and my wife is from Thailand. I prefer the food in Thailand to that in Singapore any day as the flavours in Thailand are more robust and appetising.
Singapore is also quickly losing its food quality and identity as a food paradise as hawking food for low profit is quickly becoming a less viable option for the younger generation. My advise to you is to avoid all foodcourts at all costs if you want good tasting food.
It will be good if you can get a local to bring you around, and I am sure that many of your fans including myself will be happy to help. Hope to see your video soon, or to meet you if you do want to take up my offer to bring you to a couple of places.
Laksa � Katong Laksa has won a cook-off with Gordon Ramsay. Otherwise, go for Founder Bak Kut Teh. Both places I mentioned are within a minute of each other anyway, so you could try both! Not a big fan of this dish myself 4. Cheers, and I hope I get to meet you in Singapore! I have tried other popular Nasi Lemak stalls like Boon Lay power nasi lemak but was rather disappointed.
Whenever there is a family gathering and I hear my relatives ordering Nasi Lemak from Adam road, I would always be eagerly anticipating for it. For Nasi Padang, try out Hajah Maimunah. They are located at Joo Chiat Road Singapore Hi Mark, will be back to see more comments as planning on going to Singapore and interested myself where to try all those delicious food.
I suggest u also try singapore desserts like chendol, ice kacang, cheng teng, durian ice kacang, durian chendol etc�its is mostly available at hawker centers�also try the chinese nyonya rojak too�hope u enjoy ur singapore trip. You also need to try local famous Kuey Chap. I like to recommend you and Ying one great Yong Tao Foo in Singapore only thing is its only open from 12am sometimes at 1am and will close around 3 to 4am depends is there any food left lol.
Hi Mark big fan here! When i glimpsed past your list of foods to try, 3 immediately caught my eye. Those being the oyster omelet, sambal stingray and bak chor mee. All those dishes can be found at Bedok,85 Fengshan food centre. The bak chor mee there is quite unique since unlike the typical dry type you would find in other places, this place specializes in the soup version which tastes better than it looks.
The stalls are the two front ones side by side. The sambal stingray can also be found around the front stores. Hope you enjoy your trip!! Make sure to have rice with the stingray and chili with the oyster omelette!
Oh and one more to add is amazing chicken rice that can be found in Katong Shopping Mall. The steamed chicken there is amazing and so is the big bowl of soup. They even have unlimited achar which tastes really good. Not many know of this place but there always seems to be people.
Its the best chicken rice i know till today. Hope you get a chance to try it out! I really enjoyed watching your vids. I recommend you must try; 1 Nasi Padang Hjh Maimunah Restaurant Must eat the tempting lemak siput 2 locations as below: Both areas are good for tourist sight seeing as well!!
Postal code: Closes at 6pm so try to visit it for lunch? Postal code: Lunch from 12pm � 2pm Dinner from 6pm to am Closed on tuesdays. Postal code: Char Kway Teow. Hill Street Char Kway Teow. Postal Code Till sold out. Closed on Sundays. Postal code Closed on Mondays and Thursdays. Do go for their pork satay, but be prepared to wait for the satays.
I prefer this stall to the other stalls at Chomp Chomp, but there are quit a number of stingray stalls there. Hope you guys enjoy your stay in Singapore Mark! Hi Mark, Here are a list of recommendations. Still the best chicken imo, rice and chilli are also a good standard.
I know you like chilli, famous for its great noodles and bright orange napalm. Great duck, char siu and roast pork. Eaten by presidents and kings. Go early as they do sell out. Geylang Serai Market is seriously underrated. These 2 stalls are Malay institutions. Old school roti prata! I know what some Singaporeans are thinking.. O what? Bottom line is its very good and its true blue peranakan.
East Coast Lagoon Food Village is an out of the way but another seriously underrated hawker centre. Satay- Haron Satay. Carrot Cake- Lagoon Carrot Cake.
The legend. Best Chili crab I have ever eaten beats Jumbo imo as it is not so sweet and great sambal on their stingray. PS � they are not cheap but definably cheaper then jumbo and other big seafood chains. Do let us know if you will have a meet up, think that would be lots of fun.
Finally Singapore! Hi Mark,If you are in Singapore,You must not miss eating mee rebus,mee siam,lontong,gado-gado,tosai. If you want eat the best tosai you should go to serangoon road little india,lontong,gado-gado,mee siam and mee rebus you should go to geylang food centre market at geylang serai.
Try their Deer Murtabak and Mutton Murtabak. You can request for double which means more meat. For super duper power delicious nasi padang you must go to Warong Pariaman located at North Bridge Road,try their grilled chicken cooked in coconut milk,bagedil,sotong sambal and ayam kalio.
Its better for you to come before Many crowds too. Do come early around 5pm to avoid night crowds. For romantic grilled seafoods such as grilled sambal stingray you must go to East Coast Park Food Centre. Windy breeze and goes well with coconut juice. It will be worth your trip to all the places i mention and recommend. It is the epitome of a tourist trap; it has sub-par quality food with infamy for exorbitant prices charged to unsuspecting travellers.
Only advising against Newton in specific. For visiting FCs as a holistic experience and not just homing in on Steamboat 10 Day Forecast Pdf one single good stall in it, however, it is also not a bad option. They offer good quality food to a stunningly stupendous degree of variety.
Picture chowing on sambal stingray at the side, while munching on glistening grilled chicken wings, not forgetting sharing a plate of chai tow kway, shredded chicken porridge, assorted meat satays with peanut sauce and onions and cucumbers, and of course washing that all down with an opened coconut.
These things are soo aromatic I could die. They can be smelled from afar as they boil in the hot dark soup. They are these brown eggs slow cooked to perfection. But if you were to encounter them, do try them. Really happy to know that you are visiting Singapore. I promise you its the best dish ever!!! Also, try Laksa in Katong its a place and everyone knows about it. Signature Laksa and the best!
They are very famous and the best part of the dish is the fragrant harmony of chilli and chinese black vinegar. Its located pretty near to the city so it should be fairly accessible for you. HEy Mark! Hi Mark, seems like i know you already after watching your vlog.
Welcome to Singapore. It seems to me you had a huge fan base in Singapore, so needless to recommend you more places to eat. Hope you enjoty your feast in Singapore. Your post is amazing! Thanks for sharing this food list, because Singapore is my favorite and i like durian, but i have no idea about other varieties. This list is very helpful for those people who like to eat different varieties food of Singapore.
Hey mark! It is the best hokkien mee without doubt! Trust me. Its a teocheow-style noodle dish. Flat noodles tossed in lard, vinegar and chilli, topped up with fishballs, fish cake and some pork.
They only open in the mornings from Mon-Sat. They are sold out by 11am. Please do yourself a favour by trying that. You can go to newton food centre near newton mrt station. You can find sambal stingray , satay , chilli crab and all different local food there! You got to visit Fengshan too!
For all the bbq fish, oyster omelette and bak chor mee Mince pork noodle you can try! As for Laksa, sure by all means try the Katong Laksa one. I like their broth which is really rich because of loads of coconut milk but if you do have time, do pay a trip to Sungei Road Laksa as well, which is more traditional and they do everything on a charcoal stove! For crab; I think chilli crab is a bit too sweet for me and thus I will really recommend black pepper crab at Eng Seng Restaurant as recommended by others.
Fish head curry here is a must, located on Dempsey Road, and the bonus is that the lime juice is soo good. Nairn Clark.
Laksa: Personal favorite is the one next to Rex cinema at Mackenzie Road. Its a small food court. The popular ones you should go is Katong Laksa. They have a few outlets around SG. Nasi Lemak: Boon lay power nasi lemak! The queue can get very long so go early.
They wont open until early evening. Located at b Boon Lay Place. Something similar to Nasi padang. Its called Nasi Ambeng. Rice serves with various dishes in a big tray and can be shared with 2 or more people. Its the hype lately here. You should give it a try at Hajjah Mariam restaurant located at Westgate Basement level 2.
Nearest mrt line would be Jurong East! U really got to try this fews dish of crab U will nv regret it for the trip here. It will b a long Q u got to go super early to get a sit if not got to wait for hours. Mellben Seafood has made its way from a humble stall along Alexandra Road to a largely well-known seafood place with three outlets in Singapore.
Its menu features a wide selection of crab dishes such as chilli crab, black pepper crab, claypot crab vermicelli soup, butter crab, salted egg yolk crab and shimmering sand crab. Delicious chilli crab: Chilli crab at Mellben is one of the best in our Lion city.
You can always get very big crabs in thick, spicy and slightly sweet chilli sauce. Just request for a less spicy plate if you cannot bear high level of spiciness.
Best place to have claypot crab bee hoon: Claypot crab bee hoon also known as claypot crab vermicelli soup is basically a noodles soup dish, highlighted by milky broth, which is rich with the aroma and sweetness from crabs. For many locals, Mellben is the best place to enjoy claypot crab bee hoon � a crab dish that may be new to your culinary dictionary but can make you melt from the first spoon of soup.
Outstanding butter crab: Close your eyes and imagine a big crab coated with thick, buttery, sweet and slightly spicy sauce. It is a dish to die for. Ambience Mellben Seafood at Ang Mo Kio is far away from the bustling centre of Singapore, but the atmosphere herein is never quiet.
Situated at a kopitiam in one of the HDB estates and adorned with decorated crab shells on the walls, Mellben provides an intimate dining ambience for crab lovers. Notes � There are no nearby MRT stations so public transport accessibility is by bus � It is recommended checking prices of all the dishes before ordering as they are not listed on menu � It is always worth calling ahead to make a booking � Be prepared that the service of the store is almost at food court standard.
You have to try Hill Street Tai Hwa pork noodle mee pok dry. Also, you HAVE to try this minced meat noodle soup at bedok. There is usually a really long queue though! So be prepared! First one would be Old Airport Road hawker center, I like won ton mee here very much and you can also try some other dishes in your list here as well.
I wish you to enjoy Singaporean food, I like your videoes and looking forward to see more. Be early. Be really early. Long queue and huge take-aways order. Note: Please call to make reservation in advance.
May have to wait up to 1. I would suggest you to try Nasi Briyani, I watched a video of yours having kao mok gai near silom soi You must definitely try the traditional Chinese pastries from tong Heng confectionery shop.
When in Singa � satay and chilli crab are a must for us, but all your list look mouth wateringly delcous. Nowadays, generic prata shops use instant doughs for convenience, however this couple still makes their own dough.. Prata is a staple breakfast Singaporean dish anyway.
If you are looking for Prata, Murtabak, Thosai and other Indian food in one comfortable place. The Pulled tea is good as well!
Very delicous Bak Kut Teh :. Chicken Rice � No recommendaton 5. Wan Ton Mee � No recommendaton 8. Fish Bee Hoon � No recommendaton 9. Bak Chor Mee � No recommendaton Yong Tao Foo � No recommendaton Roast Duck � No recommendaton Peranakan Food � No recommendaton Zi Char Meal � No recommendaton Ice Kachang � No recommendaton Durian � Many stall along Geylang Road Nasi Padang � No recommendaton Nasi Lemak � No recommendaton Chili Crab � Roland Restaurant Sambal Stingray � No recommendaton Fish Head Curry � No recommendaton.
Hey mark Great to hear you coming to SG Seems You got lots of fans who wanna do a meet up Your welcome to use my cafe space Let me know. Laksa I personally loved the Katong Laksa located in Queensway Shopping Centre and you definitely wanna go with a Otah to go along with it.
Its amazing. And you can grab a bus down to Chinatown which have a market called Maxwell market over there there is satay, rojak and many local tasty food to end your dinner there. Make sure to get fried buns to mop up the gravy.
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