Don't look at the title of "Hainan", and a simple set meal can not be more simple, but it is Singaporeans as their national dish. "Hainan chicken rice" is indeed from Hainan, a few decades ago with the then immigrants to Singapore, has been popular until now. Tender and juicy chicken is served with aromatic chicken oil rice, and don't forget to pick the sauce that best suits your taste. Although there are usually only three choices - chili sauce, ginger juice and dark soy sauce - each chicken restaurant has its own unique recipe for the sauce. Singaporean gourmets know which sauce is the strongest, which chicken is the most tender and which rice is the most flavorful.
Recommend Boon Tong Kee on River Valley Road, Yet Con on Purvis Street, and Hong Lim Market & Food Center on Upper Cross Street. Long Kee Chicken Rice at Hong Lim Market& Food Center on Upper Cross Street.
Field chicken congee
The so-called "field chicken congee" is not a combination of field chicken and rice congee, but rather the two are made and eaten separately. The chicken comes in two flavors, "fried with ginger and scallions" and "kung pao". I prefer the Kung Pao flavor because it's a bit spicier and more flavorful.
The Lion City Chicken Congee at New Lai Lai Hong Yun Food Center, Lane 9, Geylang, is recommended.
Laksa Laksa
It is said that northerners are not accustomed to the sweet flavor of coconut milk, but I am y in love with the coconut milk as the main seasoning, with coarse rice noodles, spices, fresh shrimp, raw and crispy fresh arkshells, and fish cakes, minced fish, and so on, the strong aroma of the spicy and sweet native Chinese snack - "Laksa". "Laksa. It is also said to be a favorite among Singaporeans, who always put it at the top of their homesickness menu when they live abroad! Be sure to go to the "Knot Frost Bridge", the owner is a pair of old brothers, are already more than seventy years old, but still insisted on every day out of the stall to personally cook delicious "laksa", not easy ah!
Tong Jimian on Beach Road, Sungei Road Laksa on Jalan Berseh and 328 Katong Laksa on East Coast Road are recommended.
Satay
The real satay is what you get after eating Singaporean satay! This is a traditional Malay food, the beautiful string of skewers with bamboo skewers are simply divided into three kinds of chicken, beef and mutton, the most important thing is the bowl of rich peanut sauce, which is accompanied by lemongrass, ginger, garlic, dried chili, shrimp paste and so on together with the simmering, the wonderful taste is guaranteed to make you intoxicated!
Recommend Lao Pa Satay Satay Stalls on Boon Tat Street, Shi Xiang Satay on Smith Street or Chinatown Complex, and Waig Road Food Center. Rojak
Rojak
Singapore's Rojak is divided into two different flavors: Indian and local. The Indian Rojak is mainly made of vegetables, fish cakes, fish ball, coconut cake, egg cake, etc., and then dipped in a hot, sweet and spicy peanut and sweet potato sauce. Singaporean "Loya" is completely different, consisting mainly of a variety of fresh fruits and vegetables, in addition to fried dried beans, fritters, and occasionally small pieces of cuttlefish, mixed with a special sweet and spicy sauce, and sprinkled with a layer of roasted peanut crumbs, sweet, spicy, salty, crunchy, juicy, and complex texture, quite appetizing!
Recommend Hoover Rojak at Whampoa Drive Temporary Hawker Centre, Brothers Rojak at Clementi Avenue, and Maxwell Food Center. Rojak Popiah Cockles at Maxwell Food Centre.
Fried Kuey Teow
Like its name suggests, "fried kuey teow" is an extremely common snack, but one of the most difficult to prepare well. The best fried kuey teow has a slight sweetness from the seafood and sausage, a hint of soy sauce, and a little bit of smoke from the steaming wok. When a hawker is stir-frying kuey teow, watch closely and if he is concentrating on just a little bit of kuey teow at a time, then don't worry about how long the line is, because you have met a true master of the art of kuey teow stir-frying!
Recommended Commonwealth Avenue Coo ked Food Center (Commonwealth Avenue Coo ked Food Centre) Hai Kee Teochew Char Kway Teow; Upper Cross Street (Upper Cross Street) Fong Lam Mansion Coo ked Food Center (Hong Lim Market& Food Centre) Ou Kee Teochew Char Kway Teow. Food Center); Outram Park (Outram Park); Zion Road Food Centre (Zion Road Food Centre) stall 17 fried kway teow.
Meat Bone Tea
Like Hainanese Chicken Rice, Meat Bone Tea comes from China, but was popularized in Singapore. "Pork bone tea" is made of pork ribs and meat, with garlic and seasonings stewed over a slow fire, before eating some vegetables cooked in it, and then served with rice or doughnuts, plus mixed with black soy sauce with red chili pepper threads eaten together. Singaporean-style "pork bone tea" is usually free of herbal flavors, and the soup is clearer.
Suggestions include Founder Rou Gu Cha or 333 Bak Kut Teh on Balestier Road, and Ng Ah Sio Pork Ribs Eating House on Rangoon Road.
Goreng Pisang Fried Banana
Fried banana is a favorite Malay snack. For those who are afraid of grease, it is not appetizing, but in fact, it is not so terrible to eat. Because Singaporeans themselves are not fond of greasy food, so this "fried banana" is not very heavy oil in it. What I had was a yellow-fleshed banana called "Pisang Raja", which I am not a big fan of deep-fried food, but seeing the yellow flesh wrapped in a golden-colored shell instantly whetted my appetite. This snack is crispy, sweet, and delicious! The same practice can also be fried slices of melon, bean cake, pineapple honey, etc., these kinds of I prefer the juicy flesh of the pineapple honey, coupled with its special aroma, unforgettable.
Lim Kee (Orchard) Banana Fritters from Maxwell Food Centre are recommended.
Fried Turnip Cake
These are also known as 'Choi Tau Kueh' in Singapore. "Turnip cake is a steamed pastry made from rice flour and grated white radish, which is very common in the south. "Stir-fried turnip cake is cut into small dices and stir-fried with garlic, egg, fish sauce, etc. Don't look like a big pile of mess, but it's actually a very tasty flavor! My favorite is the kind fried in dark soy sauce, which is crunchy on the outside and soft on the inside, smooth and non-greasy, and mixed with a little special chili sauce, it's even more enjoyable, so you can't stop eating it.
Recommend Soon Lee on Haig Road, Happy Deli Center on Smith Street or Chinatown Complex, and Yan Seng Deli Center on Buffalo Road or Tekka Market. Center.
Meijin Heong Jerky
Anyone who travels to Singapore will always return home with a few packs of Meijin Heong jerky in their baggage, either for their own enjoyment or to give away to friends and family. That's right, the charm of "Meizhen Xiang" is so great! You will always see its signboards and red jerky piled high in the city, and of course, the queues of people lining up to buy it.
Recommended is Mei Zhen Xiang at Peranakan Place, Tusheng Place, Orchard Road.
Or Luak Oyster Fry
"Oyster Fry" is a delicacy originated from Teochew, it is fried with egg and sweet potato batter, and then added with fat and juicy fresh oysters, fragrant, soft and tender in the mouth, oysters are fresh and never sandy in the mouth, which is mouth-watering.
Recommend Ah Hock Fried Oyster at Whampoa Drive Temporary Hawker Centre, and Ah Chuan Oyster Omelette at Lane 7, Toa Payoh.
A must-try! The must-try crab stir-fry
The Chilli and Pepper Crab Stir-Fry is one of Singapore's most famous dishes, and it would be a shame for anyone who's been there not to try it.
During the 1950s, celebrity chef Ms. Xu Yanzhen and her husband, Lim Chunyi, opened a seafood stall by the sea. One of Ms. Xu's original recipes was to cook freshly caught sea crabs in a hot and spicy broth, and they stayed open from early in the morning until late at night by kerosene lamp. This is the origin of "Chili Crab". Since then, the dish has evolved in many ways. Some are served with fresh spices such as ginger, ginger, and ginger; some with tomatoes, which are an attractive rosy red color and still have a sweet and sour taste; some are served in ribbons with beaten eggs; and some are doused with hot chili oil. You can use small pincers to crush the hard shells of crabs and remove the tender crab meat; or you can dip a few slices of French bread or Chinese buns in the tasty sauce and bring them to your mouth before huffing and puffing on the spicy air.
"Pepper-fried crabs," on the other hand, began to gain favor in the 1980s. Today it can be found in most restaurants and food stalls. It is a simple dish made by stir-frying fresh crabs with aromatic black or white pepper. The black pepper is slightly bitter, while the white pepper is sweet and savory, so it's up to you to choose.
While the stall is long gone, the East Coast Seafood Center is now near its original location, and it's the place to go for a unique variety of stir-fried crabs! There are more than a dozen large-scale seafood restaurants that cook an amazing number of "chili crab" and "pepper crab" night after night. What could be more enjoyable than sitting on the beach at night, enjoying the cool sea breeze and savoring the tantalizing fried crabs?
★East Coast Seafood Center
Address: East Coast Parkway
It wasn't until I came to Singapore's native Chinese neighborhood that I learned the true meaning of the word "Nyonya". Before that, I thought "Nyonya" was a type of Malaysian cuisine. Native Chinese men are called "Babas" and women are called "Nonyas". In the olden days, the women of the Native Chinese community had to be skilled in both beadwork and cooking to ensure that they would be able to marry when they came of age. Over time, it became common knowledge that Native Chinese women were excellent cooks, and their dishes became known as "Nyonya".
The Nyonya restaurant I found is located in a shophouse in the Tusen Chinese neighborhood. A "shophouse" is a government-protected building in Singapore. As the name suggests, it is a store + house, with the store downstairs and the house upstairs. Pulling open the elaborate front door and walking up the steps, you will arrive at True Blue, a Nyonya restaurant that focuses on Native Chinese culture.
The most distinctive feature of Nyonya cuisine is that spices are ground into powders or sauces and cooked alongside the food, giving it a unique flavor. For starters, there's the crispy "prawn crackers". This is followed by Bakwan Kepiting, the most famous Nyonya soup with meatballs, which has a light flavor and a delicate texture. Then came Ngoh Hiang, or "five spice" in Chinese. Forgive me for forgetting what kind of filling was wrapped under the thin bean skin, it seemed to be fish mixed with mashed potatoes, I just remember it was slightly spicy and delicious! Chap Chye (stir-fried mixed vegetables) is very similar to our braised vegetables, except for mushrooms, cabbage, vermicelli, etc., and my favorite yellow flowers are also put in; Beef Rendang (spicy beef), eaten with rice, is very enjoyable! Ayam Buah is also a famous Nyonya dish, called "Hot and Sour Chicken" in Chinese. Inside the dish there are two pieces of black stuff called Keluak, which is poisonous if not specially treated. The clerk said that every day the owner would try the keluak himself to make sure that the keluak of the day is non-toxic, harmless and edible. When I tasted it, the hard outer shell was a pasty texture with a strong herbal flavor, which was absorbed by the chicken in the dish, making the spicy and sour taste less pronounced.Udang Besar Goreng Assam is a crunchy and delicious "Nyonya prawns" dish, with organic orchids, which can be eaten directly, with a texture similar to that of Nyonya. The orchids served with the dish are organic and can be eaten as is, with a texture similar to that of fresh lilies. The final dessert, Onde Onde, impressed me immensely. I was very impressed with the last dessert, Onde Onde. When I pinched a small ball covered in shredded coconut and gently bit into it, a sweet palm syrup unexpectedly flowed out, sticky, sweet, soft, and so sweet!
★True Blue Cuisine
Address: 117 East Coast Road (East Coast Road) Monday and public **** holiday closed
Makansutra Taotao Bay
This place is called Makansutra. Makansutra is Singapore's only alfresco dining center located on the beautiful Marina Bay, and is open from late evening until early morning, serving a variety of dishes including "Chili Fried Crab", "Pepper Fried Crab", "Rojak", "Loyal", "Soya", "Soya", "Soya", "Soya", "Soya", "Soya", "Soya" and "Soya", Rojak", "Satay", "Fried Kuey Teow", "Cayenne Toast", "Oyster Omelette", "Oyster Omelette" is an exhaustive list of Singapore's most iconic snacks. Taste a variety of snacks at the same time, do not forget to enjoy the beautiful night view of Marina Bay, far away from the other side of the night spouting water columns of the Fishtail Lion, close to the taste of a large table of sumptuous feast of special snacks, drink the sugar cane and lemonade to clear the heat and defeat the fire, there is no alcohol is also drunk!
★Makansutra Gluttons Bay
Address: Raffles Road (Raffles Avenue)
Must be eaten with the hands of the curry fish head
Departure to the Little India district to eat "curry fish head" before the local friends told me that the first bite must be eaten first. I was told by a local friend that the first bite must be eaten with the eyes of the fish! At that time, I was still a bit confused, what's so good about fish eyes?
As soon as I entered the door of Apollo Banana Leaf Restaurant, I was immediately infected by the sensational scene of the meal. The noisy restaurant is full, each guest in front of a cut into a square thick banana leaf, which is the meal with the plate. As soon as I was seated, I was given a banana leaf, and it was then that I learned that the authentic way to eat "fish head curry" is with the hands, and only with the right hand. Even though most of the people around me, except for the Indians, were eating with forks and spoons, I decided to do it myself, which is said to be the most flavorful way to eat it!
Just after ordering, a dark-skinned or holding pots and pans or carrying a small iron bucket of Indians will take turns to start the attack - white flowers of fragrant rice, rotten meat and vegetable curry of various colors, one by one to the banana leaf to say hello to, so lively! Before I could get back to my senses, the fish head curry was already on the table. My friend quickly used his hand to pick off the ping-pong ball size of the fish eyes handed me, I did not dare to slow down, immediately into the mouth and chewed. Wow! Not bad at all! The eyes can be described as "burnt and crispy", and the more you chew, the more flavorful, but unfortunately, a fish head only two eyes.
After eating the eyes, I grabbed a piece of meat from the head and served it in a spicy, deep red broth with fluffy, fragrant rice. That night, because I used my hands, I ate twice as much as usual!
★The Banana Leaf Apolo (阿波罗香蕉叶餐厅)
地址：跑馬埔路54/58号(Race Course Road)
吹个球球做个饼
Komala's Restaurant is an Indian-style Komala's Restaurant is an Indian-inspired vegetarian fast food restaurant, also located in the Little India neighborhood. It's known for its wide variety of pakodas, but be sure to try the over-the-top Bhattura, which will startle you when the waiter at the ordering counter brings your plate to you! The Bhattura looks like a balloon the size of a soccer balloon, bulging and steaming. Torn from the center, the pie crust is very thin, very tough, the texture is similar to our deep-fried pancakes, slightly sweet, the fire mastered very well, full of sinew, just white mouth to eat has been very fragrant, and then dipped in the chickpea curry with it, listening to the melodious Indian songs in the ear, don't mention how much fun it is!
★Komala's Restaurant
Address: 3-9 Upper Dickson Road