Thursday, January 18, 2018

Singapore - Selera Rasa Nasi Lemak and Naan at Pak Kashmiri Delights

It was our last full day in Singapore and we had not yet had nasi lemak. This situation needed to be rectified, so we headed out to Adam Road Food Centre.

The food centre had a nice, laid back atmosphere. It was reasonably quiet apart from our destination, the Seleara Rasa stall, which had a good-sized line. It didn't initially seem that bad, but it turned out that many people in line were ordering multiple (or a dozen) meals to take away.

It took the better part of a half-hour to get food, but it was worth the wait. Sherry got a set that included a fried chicken wing, coconut rice, egg, little fried fish, cucumber and a sambal sauce.

I got the "Royal Rumble", which included pretty much one of everything - it added a fried fish and otak-otak (fish paste steamed in a banana leaf). The fried fish was nothing special, but we really enjoyed trying the otak-otak.

A little later we found ourselves in need of a little something to eat, so we headed out to Tekka Centre (yes, for the third time).

I was craving naan, and Pak Kashmiri Delights delivered:

Along with the naan, we had a little bowl of mutton curry. It was quite good, but really we just wanted it to dip our naan in. Yum.

Tuesday, January 16, 2018

Singapore - Bai Nian Niang Dou Fu in Albert Centre and Gardens by the Bay

After an afternoon at Gardens by the Bay (see later in this post), we were hungry and didn't want to go far. Somehow we had neglected to notice the Albert Centre Market food court even though it was only about a block from our hotel and we had walked past it a number of times.

We stopped in for a bowl of yong tau foo at Bai Nian Niang Dou Fu. It was easily the busiest stall in the building, with a long line of people waiting for bowls of their soup.

After eating, we understood why there was a line. The bowl contained one each of a number of very tasty morsels - including tofu, shrimp ball, pork ball. Each was delicious in its own right.

We liked it so much that we came back for a second bowl the morning we flew out of Singapore. The line was still very much in evidence.

Our trip was mostly about food, but we did do a little bit of sight-seeing while in Singapore. We really enjoyed our visit to Gardens by the Bay, with their giant "trees":

And huge conservatories housed in giant, temperature-controlled domes.

The cloud forest dome was fantastic, with its impressive scale and equally impressive details.

And then there is the giant baby sculpture. Yeah, I don't know quite what to make of it either...

Monday, January 15, 2018

Singapore - Tip Top Curry Puffs

We love a good meat-filled pastry, which in Singapore means curry puffs. We set out one night on a quest to get ourselves some.

Our destination was Tip Top Curry Puff, where we ordered an assortment from the friendly staff (who were quite amused with my picture taking).

First up was the chicken curry puff:

Rich curry flavor, with chicken and some hard-boiled egg. Very tasty.

Next up, the tom yum puff:

Also very good, with strong flavors of lemongrass.

Probably our favorite of the puffs was the chicken with salted egg puff:

It is hard to explain why we liked this one the best - the flavors just went together really well.

We didn't manage to try beef rendang as a dish while we were in Singapore, but at least we got to try it in puff form:

Deliciously deep and condensed down meaty flavors.

All of the puffs had the same golden, crispy pastry crust. Probably not the healthiest "dinner", but we really enjoyed it.

Saturday, January 13, 2018

Singapore - Sungei Road Laksa and Roti Prata at Tekka Centre

Having a bowl of laksa while we were in Singapore was a must for us. Sungei Road Laksa was one of the more well-regarded spots and was relatively near our hotel, so we set out for a late breakfast bowl.

One of the reasons people like Sungei Road is because they still cook in the traditional method over coals. I'm not sure how the coals could have much impact on the flavor of something cooked in a metal container above them, but it was cool to watch them at work.

And the bowl of laksa was delicious. Rice noodles, fish cake slices and plump cockles floating in tasty, but not overpowering base broth. The bowl was relatively small, which didn't bother us at all, and very reasonably priced.

Sungei Road Laksa is not far from Little India, so we decided to stop back in at Tekka Centre for a bit more to eat. (You can find our first visit to Tekka Centre here).

Roti prata was another dish on our long list of food to try in Singapore, so we ordered a plain version with onions at Prata Saga Sambal Berlada.

We really enjoyed watching the guy at work making the roti - stretching and slapping out the dough until it was paper-thin and then cooking it on a flat-top grill.

They serve their roti with sambal, which I gather is not typical. They gave us some curry sauce as well - both sauces were very good.

Here is a little video I took of the roti prata being made:

Friday, January 12, 2018

Singapore - Hainanese Chicken Rice and Steamed Fish Head at Chinatown Food Centre

Having already had Kaya Toast for breakfast, and a big lunch at Tiong Bahru Market, we ended up going out a bit late for dinner at Chinatown Complex Food Centre. Because of the time, a lot of the stalls had already closed up and the pickings were a bit slim.

We ended up grabbing a very serviceable Hainanese chicken rice dish from Yi Ding Hao.

It was also quite reasonably priced and came with a generous side of vegetables.

Right next to Yi Ding Hao was as stall called Heng Kee Cantonese Cooked Food and we couldn't resist ordering their steamed fish head in bean sauce:

The fish was succulent and delicious. The sauce was good, but a bit on the sweet side for me.

We only had one fish eyeball between the two of us, so I chivalrously let Sherry have it.

Tuesday, January 9, 2018

Singapore - Tiong Bahru Market: Fish Ball Noodle, Fried Kway Teow and Chwee Kueh

After our breakfast of Kaya Toast, we headed out to Tiong Bahru Market for lunch. The first floor of the building is a wet market, which was already winding down as we arrived. The food court is upstairs on the second floor.

We started with our first (but definitely far from our last) bowl of fish ball noodles at a stall called Hui Ji.

They had all sorts of stuff available in their display. I'm guessing that those more in the know could completely customize their bowl - I just ordered the larger of their two standard options.

There was a lot going on here:

and it was all delicious. Multiple kinds of fish balls, some dumplings, some pieces of pork and noodles.

 It was served with a bit of soup and an intense sauce, with extra soup provided.

Next up was fried kway teow:

They painstakingly put together each portion of kway teow - I guess to get exactly the right amount of each ingredient - before frying it up. I identified sliced fish cake, noodles, sausage and bean sprouts.

Unfortunately, it was pretty heavy, greasy and just not that flavorful. We had no problem eating it, but either this isn't a dish for me or this wasn't a great version. I suspect a combination of the two.

We rounded out our lunch with chwee kueh - spelled "shui" here at the Jian Bo stall.

Chwee kueh are steamed rice cakes topped with a preserved radish and chili. These were interesting and we really enjoyed them - the radish topping had an almost meaty taste to it. This batch was plenty for the two of us, though.

As with all of the hawker centres we visited in Singapore, we barely scratched the surface here at Tiong Bahru Market. So much interesting food in this city.