The “Must Eat List” in Singapore

So many food, so little time. What is a foodie to do? We attempted to make a list of what to eat and where to get it. After exhausting interviews, intensive tummy breaking research and 10 whopping pounds later, the results are now in. And the winners are….

Hainanese Chicken Rice.

Steamed chicken paired with rice simmered slowly in hearty chicken stock. Their faithful sidekicks? -The trio of ginger, chili and soy. Everyone claims to be the expert on where to get the best chicken rice. Ask the locals and what you will get is a heated debate. The dilemma is do we go to Tien Tien Chicken Rice at the Maxwell Hawker Centre or the Chatterbox in Mandarin hotel?. Then there is that rumor about Mandarin’s former chef leaving to open Wee Nam Kee in Thomson road. Others will put their money down on the food court at the 2^nd floor of IBM towers. How about Boon Tong Kee at Balestier road? Whatever the outcome, the chickens sure aren’t happy.

Chili Crabs / Pepper Crab

These Jumbo crawlers come in varying mixes, all fried in high heat woks to seal in flavor. At the top of the food chain is the chili crab, drowned in a fiery sweet sauce. Best sopped up with mantho, deep fried bread so dense, it drops on your plate with a thud. Black pepper crab is also a crowd pleaser with its hot flashes of pepper, salt and garlic. The best catches are at Jumbo Seafood Restaurant, No Signboard and Matter Road Seafood Barbecue (old airport road temporary hawker center).

Laksa

This bowl of noodles, prawns, cockles and fishcakes swathed in a creamy curry of coconut milk is sweet and spicy and sour and coconuty and hot hot hot! Fill up at Sungei Road Laksa in Blk 27 Jalan Berseh, Jin Shui Kopitiam where the owner still uses charcoal fire to keep the soup warm. Beware of franchise outlets that fails to keep up with the magic.

Roti Prata

This round flat dough that blooms slowly into a flower of petal thin sheaths when broken is an old Indian staple. Best eaten with your hands and dipped in curry sauce. I can stare on for hours as it is made, kneaded, whirled, spread out and grilled. Magic. Go to Thasevi Food Famous Jalan Kayu Prata Restaurant for this one. ( ps. They close at Friday from 12-230 for prayers)

Bak kut teh

The English translation is pork ribs tea. Dark meaty bones are simmered in a broth of herbs and spices that brings out a complexity of flavors. Legend dictates there are three types of bakuteh in Singapore. The Teochew, light and peppery, the Hoklo from the hokkien region is dark in soy and salt and the Cantonese where medicinal herbs are packed in for a stronger punch. And the master of all bakuteh’s can be found at Rong Chen at blk 22 Sin Ming Rd. Eng Ho Hup Coffeeshop.

Kaya Toast Breakfast

Singapore mornings always meant a thick layer of kaya (jam made of coconut and eggs) spread generously on toast and topped with a square pat of sunny butter. Washed down with a mug of piping hot coffee or Teh Tarik. Teh Tarik is tea with condensed milk mixed using the pulling method. You can also substitute coffee instead of tea. You can buy these in Kopi Tiams ( traditional breakfast and coffee shop) scattered in every nook and corner. The big contenders in the Kopitiam war are age old establishments Killiney or Yakun.

Char Kway Teow

Broad Flat noodles fried in high heat and soy sauce, brimming with egg, beansprouts, chinese sausages, prawns, vegetables and what have you’s leaves that greasy salty sense of satisfaction. Go try Outram Park Fried Kway Teow at Hong Lim Market and Cooked Food Centre.

Satay

The Malay version of pinoy barbecue are these little charcoal grilled bits of meat dipped in chunky peanut gravy. For Satay that can satisfy go to Warong Sudi Mampir at Haig Road 0-19 Haig Road Food Centre.

ROJAK

This Asian salad involves fruits, vegetables, bean curd and dough fritters tossed in a darkly sweet dressing made of fermented prawn paste, ground chili, sugar, lime juice and roasted peanuts. The wait is worth it at Toa Payoh Rojak ( old airport road food center) where ingredients are served fresh with a special mix of assam hay ko sauce.

Cereal Prawns

A lot of pinoys seem to favor the cereal prawns rather than the more popular crabby counterparts when munching around in Singapore. What is not to love? Fried jumbo prawns coated in heavenly flakes of cereal beats Japanese tempura anytime. You can’t go wrong with No Signboard! Or for a more hole in the wall flavor, order the Prawns with Butter and Cereal at Sinma in Geylang.

( *thanks to fellow foodies–Raphael Las Marias, Thel Mundin, Keryl Lee, Lee Ying Ying, Chris and Pear B and the indisputable Makasutra guide. email the author at littledot78@gmail.com or www.theunlonelyplanet.wordpress.com )