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  • Hakka Yong Tau Foo - YourSingapore.com
    Robuchon Lau Hong Ser Famous Rojak Lau Pa Sat Les Amis Li Bai Lor Mee The Lounge LP Tetsu Majestic Restaurant Makansutra Glutton s Bay Maxwell Road Hawker Centre Mezza9 Muthu s Curry My Humble House Nam Sing Hokkien Fried Mee Newton Food Centre Ng Ah Sio Pork Ribs Soup Eating House No Signboard Seafood Open Door Policy OSIA Bar Restaurant OSO Ristorante Pizzeria and Osteria Mozza Plum Village Restaurant Pontini Princess Terrace Prive PS Café Quentin s Eurasian Restaurant Rang Mahal Restaurant Andre Roast One Rochester Rong Chen Bak Kut Teh Rumah Makan Minang Sabar Menanti Restaurant Saint Pierre Seafood Paradise Si Chuan Dou Hua Sky on 57 StraitsKitchen Les Saveurs Tambuah Mas Tatsuya Tian Tian Hainanese Chicken Rice Tippling Club The Banana Leaf Apolo The Cliff The Disgruntled Chef The Lighthouse The Moluccas Room The Prime Society The Rice Table The Song of India The White Rabbit Tong Heng Confectionary Trapizza True Blue Cuisine Tung Lok Classics TWG Tea Ulu Ulu Safari Restaurant Waku Ghin Warung M Nasir Wild Rocket Yantra Yuan Chun Famous Lor Mee Famous Food Trails Dining Tweet Hakka Yong Tau Foo Overview TripAdvisor Review Not your Average Tofu One of the healthiest options at the food centre Hakka Yong Tau Foo is a favourite among locals Made up of a variety of ingredients such as bean curd and vegetables it is usually served in a clear broth Yong Tau Foo originated in the 1960s and is basically tofu stuffed with fish or pork paste Meaning stuffed bean curd this dish can be easily found in Malaysia and Singapore Today Yong Tau Foo comprises of a variety of food items stuffed with fish paste such as chilli lady s finger bean curd bitter gourd mushroom tofu skin and eggplant These food items can also be bought pre prepared at local supermarkets and wet markets The fish paste is traditionally made by beating fish meat usually Ikan Parang Wolf Herring or Ikan Tengerri Spanish Mackerel with a mortar and pestle into a sticky white paste Good Yong Tau Foo is often characterised as having a tender and bouncy fish paste filling Deep fried items such as dough fritters dumplings and Ngo Hiang fried meat roll are also offered Either served dry or in a soup you can have it with a choice of rice egg noodles or vermicelli This clear soup which is also used to cook the items in is usually made with soy beans and Ikan Billis dried anchovies and has a light and fragrant aroma To accommodate to local tastes certain stalls also offer Laksa Peranakan spicy soup or curry options Chilli and sweet bean sauce as well as sesame seeds are some of the essential accompaniments when eating Yong Tau Foo A Malaysian version of this Hakka dish Ampang Yong Tau Foo is also popular in Singapore Served dry the ingredients are either steamed or braised slowly adding a unique savoury touch Well known Hakka Yong Tau Foo stalls in Singapore include

    Original URL path: http://www.yoursingapore.sg/content/traveller/en/browse/dining/signature-dishes/hakka-yong-tau-foo.html (2012-12-22)
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  • Hokkien Prawn Mee - YourSingapore.com
    Ng Ah Sio Pork Ribs Soup Eating House No Signboard Seafood Open Door Policy OSIA Bar Restaurant OSO Ristorante Pizzeria and Osteria Mozza Plum Village Restaurant Pontini Princess Terrace Prive PS Café Quentin s Eurasian Restaurant Rang Mahal Restaurant Andre Roast One Rochester Rong Chen Bak Kut Teh Rumah Makan Minang Sabar Menanti Restaurant Saint Pierre Seafood Paradise Si Chuan Dou Hua Sky on 57 StraitsKitchen Les Saveurs Tambuah Mas Tatsuya Tian Tian Hainanese Chicken Rice Tippling Club The Banana Leaf Apolo The Cliff The Disgruntled Chef The Lighthouse The Moluccas Room The Prime Society The Rice Table The Song of India The White Rabbit Tong Heng Confectionary Trapizza True Blue Cuisine Tung Lok Classics TWG Tea Ulu Ulu Safari Restaurant Waku Ghin Warung M Nasir Wild Rocket Yantra Yuan Chun Famous Lor Mee Famous Food Trails Dining Tweet Hokkien Prawn Mee Overview TripAdvisor Review A Prawn Noodle Addiction Hokkien Prawn Mee has always been a favourite among Singaporeans This dish of thick yellow noodles and bee hoon fried together with seafood is full of robust flavour especially after it has soaked up all the savoury goodness from the rich stock Hokkien Prawn Mee was created by the post war Hokkien sailors from South China After working in the factories they would congregate along Rochor Road and fry excess noodles from the noodle factories over a charcoal stove Today this dish is stir fried with garlic eggs soy sauce yellow noodles bee hoon bean sprouts prawns and squid A flavourful stock is also essential for a great tasting dish and is usually made from stewing prawn heads clams and dried fish To cook this dish the noodles are first flooded with stock stewed for a minute while adding the seafood then fried till damp Pork lard is also a vital

    Original URL path: http://www.yoursingapore.sg/content/traveller/en/browse/dining/signature-dishes/hokkien-prawn-mee.html (2012-12-22)
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  • Ice Kachang - YourSingapore.com
    Kim Choo s Kitchen KU DÉ TA Restaurant Kushigin Japanese Restaurant L Atelier de Joël Robuchon Lau Hong Ser Famous Rojak Lau Pa Sat Les Amis Li Bai Lor Mee The Lounge LP Tetsu Majestic Restaurant Makansutra Glutton s Bay Maxwell Road Hawker Centre Mezza9 Muthu s Curry My Humble House Nam Sing Hokkien Fried Mee Newton Food Centre Ng Ah Sio Pork Ribs Soup Eating House No Signboard Seafood Open Door Policy OSIA Bar Restaurant OSO Ristorante Pizzeria and Osteria Mozza Plum Village Restaurant Pontini Princess Terrace Prive PS Café Quentin s Eurasian Restaurant Rang Mahal Restaurant Andre Roast One Rochester Rong Chen Bak Kut Teh Rumah Makan Minang Sabar Menanti Restaurant Saint Pierre Seafood Paradise Si Chuan Dou Hua Sky on 57 StraitsKitchen Les Saveurs Tambuah Mas Tatsuya Tian Tian Hainanese Chicken Rice Tippling Club The Banana Leaf Apolo The Cliff The Disgruntled Chef The Lighthouse The Moluccas Room The Prime Society The Rice Table The Song of India The White Rabbit Tong Heng Confectionary Trapizza True Blue Cuisine Tung Lok Classics TWG Tea Ulu Ulu Safari Restaurant Waku Ghin Warung M Nasir Wild Rocket Yantra Yuan Chun Famous Lor Mee Famous Food Trails Dining Tweet Ice Kachang Overview TripAdvisor Review Mounds of Ice cold Sweetness This is yet another perfect dessert for cooling off in Singapore s wretchedly hot and humid weather The first ice cold dessert introduced way back long ago in Singapore was ice balls finely grated ice packed into a ball and topped with a type of coloured sugar coated syrup typically eaten by using just the fingers or hands The ice ball was a common sight in the 1950s and 1960s and was sold by the roadside and street corners usually by pushcart drink vendors wanting to supplement their meagre income The ice kachang is a thus modern more elaborate update of the ice ball comprising jelly red beans hence the name kachang means beans in Malay sweet corn and attap chee palm seeds as its base and topped off with a mound of shaved ice psychedelically coloured syrups and condensed milk and it s served in either a bowl or a tall glass Today ice kachang even comes with fruit cocktail aloe vera jelly and novelty toppings such as chocolate and durian to satisfy the selective palate of the savvy Singaporean crowd This fun if served in a bowl it usually comes mound shaped and all these lovely ingredients are tucked under the ice shavings so there s quite a bit of fun to be had by digging your way to the goodies and colourful dessert can be had at food centres all across the city such as the popular Maxwell Road Hawker Centre in Chinatown Remember to savour this lovely dessert dish slowly or else Brain Freeze It s sometimes hard for the new visitor to Singapore to suss out the good from the bad ice kachangs out there But bear this in mind A good ice kachang is one where

    Original URL path: http://www.yoursingapore.sg/content/traveller/en/browse/dining/signature-dishes/ice-kachang.html (2012-12-22)
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  • Kaya Toast - YourSingapore.com
    Restaurant Jing Joël Robuchon Fine Dining Jumbo Seafood Kew Garden Restaurant Kha Kim Choo s Kitchen KU DÉ TA Restaurant Kushigin Japanese Restaurant L Atelier de Joël Robuchon Lau Hong Ser Famous Rojak Lau Pa Sat Les Amis Li Bai Lor Mee The Lounge LP Tetsu Majestic Restaurant Makansutra Glutton s Bay Maxwell Road Hawker Centre Mezza9 Muthu s Curry My Humble House Nam Sing Hokkien Fried Mee Newton Food Centre Ng Ah Sio Pork Ribs Soup Eating House No Signboard Seafood Open Door Policy OSIA Bar Restaurant OSO Ristorante Pizzeria and Osteria Mozza Plum Village Restaurant Pontini Princess Terrace Prive PS Café Quentin s Eurasian Restaurant Rang Mahal Restaurant Andre Roast One Rochester Rong Chen Bak Kut Teh Rumah Makan Minang Sabar Menanti Restaurant Saint Pierre Seafood Paradise Si Chuan Dou Hua Sky on 57 StraitsKitchen Les Saveurs Tambuah Mas Tatsuya Tian Tian Hainanese Chicken Rice Tippling Club The Banana Leaf Apolo The Cliff The Disgruntled Chef The Lighthouse The Moluccas Room The Prime Society The Rice Table The Song of India The White Rabbit Tong Heng Confectionary Trapizza True Blue Cuisine Tung Lok Classics TWG Tea Ulu Ulu Safari Restaurant Waku Ghin Warung M Nasir Wild Rocket Yantra Yuan Chun Famous Lor Mee Famous Food Trails Dining Tweet Kaya Toast Overview TripAdvisor Review One of the best places to get your kaya fix in Singapore is Ya Kun Kaya Toast which sells a delectable range of kaya toast spreads since 1940s Food gifts are also available at their outlets where you can bring home the famous kaya and coffee powder Or if you can t spot one of these eateries around head for any old coffeeshop or even food court for this stunning yet simple fare Another popular local café chain that sells this item is the Killiney

    Original URL path: http://www.yoursingapore.sg/content/traveller/en/browse/dining/signature-dishes/kaya-toast.html (2012-12-22)
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  • Laksa - YourSingapore.com
    Café Quentin s Eurasian Restaurant Rang Mahal Restaurant Andre Roast One Rochester Rong Chen Bak Kut Teh Rumah Makan Minang Sabar Menanti Restaurant Saint Pierre Seafood Paradise Si Chuan Dou Hua Sky on 57 StraitsKitchen Les Saveurs Tambuah Mas Tatsuya Tian Tian Hainanese Chicken Rice Tippling Club The Banana Leaf Apolo The Cliff The Disgruntled Chef The Lighthouse The Moluccas Room The Prime Society The Rice Table The Song of India The White Rabbit Tong Heng Confectionary Trapizza True Blue Cuisine Tung Lok Classics TWG Tea Ulu Ulu Safari Restaurant Waku Ghin Warung M Nasir Wild Rocket Yantra Yuan Chun Famous Lor Mee Famous Food Trails Dining Tweet Laksa Overview TripAdvisor Review Spicy Creamy Rich Laksa or curry laksa is originally a Peranakan Straits Chinese dish consisting of noodles fishcake prawns cockles and chopped bean sprouts served in a spicy coconut based soup It is often served with a spoonful of sambal chilli garnished with laksa leaves and tastes great when complemented with a fish otak otak The Peranakans are ethnic Chinese who settled in the British Straits Settlement Laksa is a popular Peranakan dish that can be found in Singapore and Malaysia However as most recipes go several variations of laksa can be found in different parts of the region Laksa lemak also known as nyonya laksa is made with a rich and creamy coconut milk gravy A variant unique to Singapore laksa lemak can be found in hawker centres and food courts everywhere However the most famous laksa lemak stalls are found in Katong a neighbourhood on the eastern side of the island Here Katong laksa is served with the noodles cut up so that the whole dish can be slurped up with a soup spoon without the need for chopsticks Assam laksa a lighter version of the dish is served with a tangy fish based broth Lately the rich flavours of laksa have even been interpreted in laksa pasta Although it isn t quite the real deal it s still delicious nonetheless The Katong Laksa War Katong is an area that s traditionally associated with the Peranakan community It s where you ll find the most popular laksa stalls along East Coast Road the battleground of the legendary Katong Laksa War Will the original Katong laksa please stand up Over the years the infamous Katong Laksa War has been well documented in the press The feuding stall owners all claim to have the original and the best version of this much loved dish and up till today the source of the authentic Katong laksa remains unresolved If you want a taste of the action head to the three competing Katong laksa shops at the corner of East Coast Road and Ceylon Road 49 Katong Laksa at 49 East Coast Road 328 Katong Laksa at 51 East Coast Road and Marine Parade Laksa at 50 East Coast Road Don t know which one to try Perhaps the fact that 328 Katong Laksa has been ranked number 1 of

    Original URL path: http://www.yoursingapore.sg/content/traveller/en/browse/dining/signature-dishes/laksa.html (2012-12-22)
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  • Lo Hei - YourSingapore.com
    Imperial Treasure Cantonese Cuisine JAAN Restaurant Jing Joël Robuchon Fine Dining Jumbo Seafood Kew Garden Restaurant Kha Kim Choo s Kitchen KU DÉ TA Restaurant Kushigin Japanese Restaurant L Atelier de Joël Robuchon Lau Hong Ser Famous Rojak Lau Pa Sat Les Amis Li Bai Lor Mee The Lounge LP Tetsu Majestic Restaurant Makansutra Glutton s Bay Maxwell Road Hawker Centre Mezza9 Muthu s Curry My Humble House Nam Sing Hokkien Fried Mee Newton Food Centre Ng Ah Sio Pork Ribs Soup Eating House No Signboard Seafood Open Door Policy OSIA Bar Restaurant OSO Ristorante Pizzeria and Osteria Mozza Plum Village Restaurant Pontini Princess Terrace Prive PS Café Quentin s Eurasian Restaurant Rang Mahal Restaurant Andre Roast One Rochester Rong Chen Bak Kut Teh Rumah Makan Minang Sabar Menanti Restaurant Saint Pierre Seafood Paradise Si Chuan Dou Hua Sky on 57 StraitsKitchen Les Saveurs Tambuah Mas Tatsuya Tian Tian Hainanese Chicken Rice Tippling Club The Banana Leaf Apolo The Cliff The Disgruntled Chef The Lighthouse The Moluccas Room The Prime Society The Rice Table The Song of India The White Rabbit Tong Heng Confectionary Trapizza True Blue Cuisine Tung Lok Classics TWG Tea Ulu Ulu Safari Restaurant Waku Ghin Warung M Nasir Wild Rocket Yantra Yuan Chun Famous Lor Mee Famous Food Trails Dining Tweet Lo Hei Overview TripAdvisor Review Lo Hei for Good Luck Toss some Yu Sheng or Fish Salad for prosperity by welcoming the Lunar New Year with this age old tradition among Chinese families and businessmen believed to usher in great fortune The tradition of Lo Hei or Lo Sheng stems from the phrase s Cantonese meaning of tossing up good fortune using Yu Sheng or Fish Salad that symbolises an abundance of wealth and long life The word hei or rise is in reference to

    Original URL path: http://www.yoursingapore.sg/content/traveller/en/browse/dining/signature-dishes/lo-hei.html (2012-12-22)
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  • Lor Mee - YourSingapore.com
    Bar Restaurant OSO Ristorante Pizzeria and Osteria Mozza Plum Village Restaurant Pontini Princess Terrace Prive PS Café Quentin s Eurasian Restaurant Rang Mahal Restaurant Andre Roast One Rochester Rong Chen Bak Kut Teh Rumah Makan Minang Sabar Menanti Restaurant Saint Pierre Seafood Paradise Si Chuan Dou Hua Sky on 57 StraitsKitchen Les Saveurs Tambuah Mas Tatsuya Tian Tian Hainanese Chicken Rice Tippling Club The Banana Leaf Apolo The Cliff The Disgruntled Chef The Lighthouse The Moluccas Room The Prime Society The Rice Table The Song of India The White Rabbit Tong Heng Confectionary Trapizza True Blue Cuisine Tung Lok Classics TWG Tea Ulu Ulu Safari Restaurant Waku Ghin Warung M Nasir Wild Rocket Yantra Yuan Chun Famous Lor Mee Famous Food Trails Dining Tweet Lor Mee Overview TripAdvisor Review Thick glossy goodness At first glance you might find Lor Mee unappetising Don t be deceived by its looks because once you taste its thick dark sauce you will discover a one of a kind contrast of flavours and textures that will burst in your mouth Originating from Xiamen China Lor Mee is a Hokkien dish that was brought over to Singapore in the 1950s Distinguished by its signature thick dark and starchy sauce Lor Mee is traditionally made using thick flat yellow noodles However Lor Mee stalls today will gladly also serve it with vermicelli The thick dark sauce is often what determines whether a bowl of Lor Mee is average or great and it is made by stewing a combination of pork bones eggs and spices Potato or corn flour is sometimes also used to thicken it Ingredients that go into Lor Mee vary but commonly found items include braised pork fish cake braised eggs and slices of Ngo Hiang fried meat roll Other ingredients that are available at

    Original URL path: http://www.yoursingapore.sg/content/traveller/en/browse/dining/signature-dishes/lor-mee.html (2012-12-22)
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  • Mooncakes - YourSingapore.com
    Tetsu Majestic Restaurant Makansutra Glutton s Bay Maxwell Road Hawker Centre Mezza9 Muthu s Curry My Humble House Nam Sing Hokkien Fried Mee Newton Food Centre Ng Ah Sio Pork Ribs Soup Eating House No Signboard Seafood Open Door Policy OSIA Bar Restaurant OSO Ristorante Pizzeria and Osteria Mozza Plum Village Restaurant Pontini Princess Terrace Prive PS Café Quentin s Eurasian Restaurant Rang Mahal Restaurant Andre Roast One Rochester Rong Chen Bak Kut Teh Rumah Makan Minang Sabar Menanti Restaurant Saint Pierre Seafood Paradise Si Chuan Dou Hua Sky on 57 StraitsKitchen Les Saveurs Tambuah Mas Tatsuya Tian Tian Hainanese Chicken Rice Tippling Club The Banana Leaf Apolo The Cliff The Disgruntled Chef The Lighthouse The Moluccas Room The Prime Society The Rice Table The Song of India The White Rabbit Tong Heng Confectionary Trapizza True Blue Cuisine Tung Lok Classics TWG Tea Ulu Ulu Safari Restaurant Waku Ghin Warung M Nasir Wild Rocket Yantra Yuan Chun Famous Lor Mee Famous Food Trails Dining Tweet Mooncakes Overview TripAdvisor Review Over the Moon Mooncakes have always been a favourite among adults and children These Chinese pastries have become synonymous with the Mid Autumn Festival such that it is also commonly referred to as the Mooncake Festival History has it that during the Yuan dynasty in China Zhu Yuanzhang the leader of the Ming Army conceived the plan to use mooncakes to distribute messages to the people so as to overthrow the Mongolian rule On the 15th day of the eighth lunar month when the moon was at its fullest the people formed a rebellion and overthrew their oppressors hence establishing the Ming dynasty This day is now used to commemorate the Mid Autumn Festival and is celebrated with the lighting of lanterns as well as the eating of mooncakes and pomelo fruits Mooncakes are usually round or square shaped and are made up of a thin skin covering a sweet dense filling sometimes containing salted egg yolks Traditionally the skin of a mooncake is made from a chewy brown dough made with lard This dough is also used to make fish or piglet shaped biscuits that are sold with mooncakes largely popular with children Today other types of mooncake skins such as those made out of flaky pastry and snow skin are commonplace The Chinese characters for longevity or harmony are often imprinted on the top of mooncakes Other imprints include the name of the bakery the filling as well as images of flowers the moon or Chang Er the goddess of the moon in Chinese folklore The original filling for mooncakes is said to be lotus seed paste but fillings like red bean paste and yam paste are also widespread Modern varieties of mooncakes have also popped up in recent years including flavours such as durian ice cream bird s nest chocolate green tea cream cheese chempedek and more Many establishments in Singapore sell mooncakes with Chinese restaurants bakeries and hotels producing highly sought after creations Some popular outlets include

    Original URL path: http://www.yoursingapore.sg/content/traveller/en/browse/dining/signature-dishes/mooncakes.html (2012-12-22)
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