Popeyes Goes Local With Their Limited Edition Fried Mantou Sliders With Chilli Soft Shell Crab
In another attempt to capitalise on Singapore’s upcoming birthday, another fast food chain has jumped on bandwagon.
Introducing Popeyes‘ new Chic & Crab Mantou!
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Image Credit: Popeyes Singapore[/caption]
Fried Mantou Sliders With Chilli…Crab?
Available from now till 3 September 2018, the Chic & Crab Mantou will be available at all Popeyes outlets islandwide.
For just $9.90 for a set meal, you’ll get 2 fried mantou sliders with crisp, battered soft shell crab in one, and Popeyes’ signature fried chicken in the other, a side, and a regular drink.
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Image Credit: Popeyes Singapore[/caption]
Both mantou sliders are topped with Popeyes’ special chilli sauce for a spicy kick.
However it doesn’t seem to be chilli crab sauce, so we’re skeptical. Though to be fair, the fried mantou is a nice touch.
Props to Popeyes for coming up with a locally-inspired menu item that’s relatively safe. Actual chilli crab sauce would be good though.
Or maybe chicken tenders with chilli crab dipping sauce? Just a thought.
Will you be giving the Chic & Crab Mantou a try?
Also read Burger King’s Signature Pie Now Comes In New ‘Teh Tarik’ Flavour At Just $1
(Header Image Source: Popeyes Singapore)
Creamery Boutique Is Gearing Up For National Day With Chilli Crab And Ondeh Ondeh Flavoured Desserts
If you’ve been to Creamery Boutique, then you’d know that they’re famous for their homemade ice cream paired with lava cookies.
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Image Credit: Creamery Boutique Ice Creams Singapore[/caption]
With National Day 2018 coming up, they’ve unveiled 2 Singaporean flavours to commemorate Singapore’s 53rd birthday.
Ondeh Ondeh Cookie With Milo Dinosaur Ice Cream ($8.90)
Creamery Boutique pays homage to the traditional Ondeh Ondeh kuih with a crumbly Ondeh Ondeh pandan lava cookie, filled with gula melaka.
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Image Credit: Creamery Boutique[/caption]
That’s not all, it’s paired with their homemade Milo Dinosaur ice cream and garnished with freshly grated coconut.
If you love your traditional kuih, you ought to give this a try.
Chilli Crab Cookie With Bread Toast Ice Cream ($10.90)
This odd combination is Creamery Boutique’s first savoury lava cookie. The chewy brownie lava cookie is filled with a robust chilli gravy that’s made in-house from scratch.
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Image Credit: Creamery Boutique[/caption]
While this brownie lava cookie already sounds odd, Bread Toast ice cream takes the cake. However, this is an interesting take on the usual Chilli Crab and Fried Mantou pairing that we’re all familiar with.
If you’re interested in trying these unique National Day flavours, do note that the Ondeh Ondeh Cookie With Milo Dinosaur ice cream is available from 14 July to 9 August 2018, while the Chilli Crab Cookie With Bread Toast Ice Cream will be available from 9 August to 31 August 2018.
Whacky or wonderful? We’ll let you be the judge of that.
Creamery Boutique
Address: 139 Tyrwhitt Road #01-03, Singapore 207557
Opening Hours: Mon – Wed: 12.30pm – 10pm, Fri: 12.30pm – 10.30pm, Sat: 12pm – 10.30pm, Sun: 12pm – 10pm, Thu: Closed
Contact no.: 8133 1250
Website
Also read Play And Stand A Chance To Win NDP 2018 Tickets In This New AR Game
(Header Image Source: Creamery Boutique)
This Joint Fuses Local Flavours Into Pizza And It’s DePizza We Need
Pizza is one of our favourite comfort foods. From standard pizzas, to Korean-style Chicago deep-dish pizzas, to dessert pizzas, it’s hard to top the flavours and styles we have.
However, DePizza bravely steps into the arena, armed with their own unique pizza flavours.
Asian Flavours Meets Italian Classic
DePizza, located along Boat Quay, is a newly-opened pizza joint serving up an array of interestingly Asian pizza flavours among the classics.
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Image Credit: DePizza[/caption]
Their Nasi Lemak Pizza ($24) is made with coconut cream-infused dough, slathered with their homemade sambal paste, topped with chicken, fried egg, cucumbers, cheese and ikan bilis!
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Image Credit: Burpple User Xin Min[/caption]
The only components missing from this Nasi Lemak adaptation, are the rice and peanuts. But we’re not complaining. We’d take this pizza over McDonald’s Nasi Lemak burger ANY DAY.
Another interesting concoction is the GLY Pizza ($22). In case you’re wondering, GLY stands for Gu Lou Yok, aka Sweet and Sour Pork.
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Image Credit: Burpple User Ang Yun Xuan[/caption]
Yes, this is a Sweet and Sour pork pizza. Generous chunks of pork, pineapples, peppers and onions, sit atop a bed of cheese and sweet and sour sauce. This is sin.
This is our favourite, the Chilli Crab Manzza ($26). We’ll get to its name in a bit.
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Image Credit: Burpple User Dex Neo[/caption]
This Manzza is generously slathered in chilli crab sauce and topped with onions, cheese and REAL crab meat. Not those cheap sticks of artificial crab. Also, it’s called a Manzza because of its Mantou crust.
Absolute genius. What else could possibly pair better with chilli crab besides mantou?
If you don’t fancy any of their local-inspired flavours, they also offer classic pizza flavours such as Pepperoni, Four Cheese, and Hawaiian.
For those of you who are looking for sides, DePizza has mussels with white wine and fresh herbs, named “These Mussels” ($20 for 500g, $38 for 1kg) and the Fat Die Fries ($14) which is their version of Poutine fries.
[caption id="attachment_33716" align="aligncenter" width="645"]
Image Credit: Burpple User Ang Chong Kiat[/caption]
You can choose to top up $3 to add ground beef or sausage topping to your “beef sauce and melted cheese-loaded” Fat Die Fries.
If no-frills, good pizza is what you’re searching for, head to DePizza to get your fix. No regrets.
DePizza
Address: 35A Boat Quay, Singapore, 049824
Opening Hours: Mon – Thu: 11am – 10pm, Fri: 11am – 12am, Sat: 4pm – 12am, Sun: Closed
Contact no.: 6588 1359
Website
Also read This Halal Cafe Puts A Sweet Spin On Murtabak – Serves Flavours Such As Kit Kat And Red Velvet
(Header Image Source: Burpple User Dex Neo)
These 10 Crazy Twists On The Classic French Fries Are Bound To Satis-fry Your Tastebuds
If you’re a normal human being with tastebuds and you love fries, keep reading.
You’ve definitely tried the ever-delicious Truffle Fries, but that has had its day. Now, we’re ready for a new type of fry to take over the spotlight.
Some of these are really sinful, but as the saying goes: don’t count your calories, make your calories count. After all, potatoes are a staple too, right?
Here are 10 places to binge on some of the most unique fries you’ve ever come across!
1. Char Siew Chilli Fries
We Singaporeans really do love our fusion foods.
Here’s where Redpan’s Char Siew Chilli Fries come in; a tasty specimen of east meets west.
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Image Credit: The Ranting Panda[/caption]
The fries are covered in a moist, saucy char siew ragout you won’t be able to stop scooping up!
Think sweet BBQ meat chunks laced with sour cream and jalapeño salsa. Mm mm mm… A step up from your usual fries with meat sauce.
Redpan
Address: 6 Raffles Boulevard, Marina Square #02-03/04 Singapore 039593
Opening Hours: Mon – Fri: 9am – 10pm; Sat, Sun & PH: 11am – 10pm
Contact no.: 6255 5850
You can’t go wrong with falling back on a local favourite.
That’s what Loof has done with its heavenly Chilli Crab Fries!
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Image Credit: These fries are drenched in Loof’s signature tangy blue crab dip.
Their waffle-cut shape is perfect for scraping up super big servings of the dip.
Enjoy this with crafted Southeast Asian inspired cocktails for a chill evening at this urban rooftop bar!
Loof
Address: 331 North Bridge Road, #03-07 Odeon Towers Extension Rooftop, Singapore 188720
Opening Hours: Mon – Thu: 5pm – 1am; Fri – Sat: 5pm – 2am; Closed on Sun
Contact no.: 6337 9416
McDonald’s may be the original creator of these, but we’ve found a better version.
Everything With Fries’ Curry Fries aren’t just sprinkled with curry powder.
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Image Credit: Rather, the fries here are tossed with fried curry leaves, and heavily spiced with a highly addictive curry powder.
An eatery specializing in fries, the fries here definitely do not disappoint.
Order these as a side to their burgers, or have them on their own – we know we would!
Everything With Fries
Address: #04-05, Bugis Junction, 200 Victoria St, Singapore, 188021
Opening Hours: Sun – Mon: 10am – 11pm; Fri – Sat: 10am – 1am
Contact no.: 6463 3741
These fries have to be the most sinful of the lot.
Introducing Duck Fat Fries!
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Image Credit: TripAdvisor[/caption]
These fries are fried in duck fat two to three times.
The result is a crispy outer layer that’s guilt-inducing, but oh-so-flavourful.
At Les Bouchons, these delicious babies are free flow with every main!
Les Bouchons
Address: 7 Ann Siang Road, Singapore 069689
Opening Hours: Mon – Thu: 12pm – 3pm, 7pm – 11pm; Fri: 12pm – 3pm, 7pm – 12am; Sat: 7pm – 12am; Closed on Sun
Contact no.: 6423 0737
Fans of all things Korean, listen up!
Here’s where you can get one of the best Kimchi Fries in Singapore.
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Image Credit: Deliveroo[/caption]
At Don’t Tell Mama, the fries are served with real kimchi; none of that artificial kimchi powder you may get at some other places.
The fries are drizzled with generous amounts of homemade kimchi mayo, with extra jalapenos and onions for that sharp, spicy kick.
There are also chunks of pulled pork hidden within the dish to make it more filling.
It’s definitely something we’d order as a meal instead of just as a snack.
Don’t Tell Mama
Address: 52 Tanjong Pagar Road, Singapore 088473
Opening Hours: Mon – Thu: 5.30pm – 2am; Fri – Sat: 5.30pm – 3am; Closed on Sun
Now, here’s a healthy(ish) option.
House At Dempsey’s Pumpkin Hazelnut Fries are sure to delight with it’s unique mish mash of flavours.
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Image Credit: Deenise Glitz[/caption]
Sweet, nutty and spicy sensations hit you with each bite you take.
The fries are actually deep fried pumpkin slices, while the hazelnut bits give them the nutty flavour and crunch.
It’s not all sweet though – there’s also chilli powder and paprika in it for that extra kick that makes it so appetizing.
House At Dempsey
Address: 8D Dempsey Rd, Singapore 249672
Opening Hours: Mon – Thu: 12pm – 11pm; Fri: 12pm – 12am; Sat: 11am – 4pm, 6pm – 12am; Sun: 9am – 4pm, 6pm – 11pm
Contact no.: 64757787
This dish combines two of our favourite things – pizza and fries.
The two flavours are a match made in heaven, and we’re glad they’ve finally gotten together.
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Image Credit: ’s fries are covered with loads of melted cheese, three-cheese sauce and smoky pepperoni slices.
It’s paired with a savoury house-made bacon ketchup.
Is it sinful? Yes. Is it worth it? Definitely
Alter Ego
Address: 8 Raffles Avenue #01-13D Singapore 039802
Opening Hours: Sun – Thu: 11am – 11pm; Eve of PH, Fri, Sat: 11am – 1am
Contact no.: 63279301
Salted egg yolk has made its way into all sorts of foods recently, and Arbite Cafe has hopped onto the bandwagon with its Salted Egg Yolk Fries!
Image Credit: Burpple[/caption]
Their crispy fries are coated all over in the all-familiar salted egg yolk sauce!
For less than $10, you’ll get a mean serving of these golden babies, so share away!
That said, we would be more than willing to brave a sore throat to finish a whole plate of this ourselves.
Arbite Cafe
Address: 66 Serangoon Garden Way Singapore 555962
Opening Hours: Tue – Fri: 11.30am – 3pm, 6pm – 10.30pm; Sat & Sun: 11am – 10.30pm
Contact no.: 6287 0430
Website
9. SPAM Fries
Here’s the ultimate diet-killer.
Spam Fries – or deep fried cuts of luncheon meat – are apparently a thing now.
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Imade Credit: serves this in thick cuts and in a large portion.
Scoop up some of the Kaffir lime mayo dip for a flavour combo you’ve probably never tried before!
This is probably the fanciest form good old luncheon meat will ever take.
Strangers Reunion
Address: 35 Kampong Bahru Rd Singapore 169356
Opening Hours: Wed – Mon: 9am – 10pm; Fri & Sat: 09am – 12am
Contact no.: 6222 4869
Facebook
10. Truffle Taro Fries
Okay, so we cheated and threw in some Truffle Fries.
But these ones are made with Taro, and that makes all the difference.
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Image Credit: Burpple Guides[/caption]
House At Dempsey’s shoestring truffle taro fries are a power combination.
Unlike the the rest of its heavier counterparts, these fries are as light as air.
The taro fries are dipped generously in batter and fried to maximum crispiness.
Together with the fragrance of truffle oil, this becomes the ultimate snack for both truffle and taro lovers alike.
House At Dempsey
Address: 8D Dempsey Rd, Singapore 249672
Opening Hours: Mon – Thu: 12pm – 11pm; Fri: 12pm – 12mn; Sat: 11am – 4pm, 6pm – 12mn; Sun: 9am – 4pm, 6pm – 11pm
Contact no.: 64757787
Website
Are you ready to satis-fry your deepest cravings?
We say, skip the McDonald’s fries and try out one of these out-of-this-world creations on your next cheat day.
Also read 10 Fresh Events And Food Spots That Have Just Popped Up In The Second Half Of July [16-31 July]
10 Foods Invented By Singaporeans That Will Give You Massive #SGPride
A foodie’s paradise with cuisines from all over the world, Singapore is probably the one country where eating is a national pastime.
For a country that loves food so much, it’s no wonder we’ve taken it upon ourselves to invent new culinary delights. Here are 10 amazing foods invented by Singaporeans that will give you massive #SGPride!
1. Chilli Crab
Ask any tourist what Singapore’s national dish is and the answer will probably be Chilli Crab.
Sweet, savoury and lightly spicy with thick threads of beaten eggs floating through its sauce, eating Chilli Crab is always a messy affair.
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Photo Credits: Madam Cher Yam Tien, a chef who ran a pushcart business with her husband back in 1956, decided to spice up their crab recipes upon her husband’s suggestion. It was an immediate crowd favourite, landing them so many orders a night, they ended up opening up their own restaurant: Drench your rice in the sauce or dunk a fried mantou right in–there’s no wrong way to do it!
2. Fish Head Curry
South Indian or Assam style, Fish Head Curry is another classic Singaporean dish.
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Photo Credits: The story goes that MJ Gomez, a South Indian restaurant owner in the 1950s, sold curry in a colonial building at Mt. Sophia. In an attempt to connect with the Chinese community, he incorporated whole fish heads into his curries, thus inventing the Fish Head Curry we know and love today.
While the fish head might be a jarring sight for first-timers, it has arguably the most tender meat on the fish. Imagine that soft, juicy fish smothered in a tangy, spicy curry full of vegetables. Pair that with a side of rice, and you’ve got yourself a complete meal!
3. Yam Ring
This may not be as iconic as Chilli Crab or Fish Head Curry, but this is a Singaporean dish through and through. Found at most zichar stores across the island, this crispy yet creamy dish just can’t be beat.
But have you ever wondered how it got its special shape and name?
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Photo Credits: Chef Hooi Kok Wai, former chef at the old Cathay Restaurant in 1958, needed to prove his love and dedication to his fiance, Leong Ah Lin. Struck by inspiration and with his obvious dedication to cooking, he invented the Yam Ring, a circle of mashed yam fried golden brown, surrounding a bed of stir-fried vegetables drowned in a silky sauce.
If you want a taste of this romantic dish, you can find it at the couple’s Did you Lou Hei this Chinese New Year? As you were shouting out New Year wishes (and trying to bring the salmon sashimi closer to you), did you know that Lou Hei is a singularly Singaporean dish and activity?
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Photo Credits: Silverkris[/caption]
Lou Hei Yu Sheng literally means to toss raw fish in Cantonese. Fishermen in Guangzhou used to eat raw fish on Renri, the 7th day of Chinese New Year. In 1964, chefs Tham Yui Kai, Lau Yoke Pui, Sin Leong and Hooi Kok Wai decided to popularise it as a lucky Chinese delicacy.
As a result, the popular dish now consists of a plate of raw fish (typically ikan parang or mackarel) with radish strips, carrot strips, pickled ginger, crushed nuts and pomelo. The dish is then sprinkled with deep-fried flour crisps, peanuts, sesame seeds, and cinnamon, then doused with a specially proportioned sauce consisting of plum sauce, kumquat paste, rice vinegar and sesame oil.
5. Singapore Sling
I mean, of course we would include the Singapore Sling to this list! It literally has the word “Singapore” in it.
While the exact year of its creation remains a mystery, the most popular story goes that this drink was invented by a Hainanese bartender, Ngiam Toon Boon, at Raffles Hotel in 1915.
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Photo Credits: The mystery continues with the original recipe lost to the hidden annals of history, but the current recipe of this deliciously Singaporean drink goes: gin (30ml), cherry brandy (15ml), Cointreau (7.5ml), DOM Benedictine (7.5ml), Angostura bitters (dash), grenadine (10ml), pineapple juice (120ml) and lime juice (15ml).
We’d recommend leaving it to the professionals at Pasar Malam (Singaporean night markets) these days are getting so artisanal, it’s become much easier to find rainbow bagels and ice cream macaroons than the classic Tutu Kueh.
They say nostalgia is powerful, so we’re going to try and help you remember how great Tutu Kuehs are.
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Photo Credits: Named after the sound made by the steamers used to cook these kuehs, Tutu Kuehs are made by first filling the metal moulds with sifted rice flour, removing the centre portion of the rice flour, dropping a ball of grated coconut in the middle, covering the mould with more rice flour, and finally, smoothing it with a cloth-covered stamp.
This steamed kueh is sweet, savoury and very light, making it nearly impossible to stop after one.
7. Purple Bread
Most of these Singaporean dishes were invented in the 1950s, but Singaporeans have not stopped inventing local delights since.
One of the most recent culinary creations is Purple Bread, invented by Professor Zhou Weibao at the National University of Singapore.
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Photo Credits: White bread is hated on by nutritionists world-wide for being digested too quickly, spiking blood sugar levels and its link to obesity. In comes Professor Zhou–whom we suspect is a fellow carb lover–with Purple Bread.
His solution was simple: he added anthocyanins from black rice, which provide antioxidant qualities, into bread. With its addition, the bread turned purple, digestion rate of the bread slowed by 20%, and when baked at 200 degrees Celsius, 80% of the antioxidant qualities are still preserved in the breadcrust and crumbs.
Here’s to hoping purple bread will be commercially produced soon!
8. Zoylent
Sound familiar? (cough Soylent cough)
Founder Alvin Chong was initially inspired by Soylent and their open-source nature, which encouraged people to take on and improve Soylent as it was.
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Photo Credits: Zoylent[/caption]
A health-conscious individual with a busy work schedule himself, Alvin decided to hop onto the Soylent train. Marketed as a meal replacer that has “all of the elements of a healthy diet, with limited contribution from less desirable components such as sugars, saturated fats, or cholesterol”, it sounded like a futuristic dream come true.
He decided to switch from passenger to conductor after one sip. Malty but otherwise flavourless and boring, Alvin’s Singaporean identity as a foodie kicked in and he set about improving the flavour by 1000%.
Working with a food technologist and an R&D team in Malaysia, Zoylent was thus created, a vanilla-coconut-y drink that will save you the time and money a typical lunch might waste.
9. GSH Conserves
Jam shouldn’t be restricted to berries, marmalade or coconut and eggs (à la Kaya) and Joey Gan of GSH Conserves agrees.
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Photo Credits: Focused on celebrating the greatness of seasonal produce found in our region, GSH Conserves also aims towards environmental conservation by reducing Food Miles. By cutting down on the number of miles food travels to reach our plates, Joey believes regionally and locally sourced foods are better for the earth and the regional economy.
Not to mention, flavours such as Dragonfruit Lychee, JooChiat Mango and Mango Lime are such local favourites, who wouldn’t want to eat them day and night?
10. Singapore Salad Sauce
If these Singaporean-invented foods are still not Singaporean enough for you, then how about the ultimate Singapore Salad Sauce?
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Photo Credits: Invented by three School of Chemical and Life Sciences students at Singapore Polytechnic, together with their industry partners RevoPack Pte Ltd and Fountainhead Manufacturing Pte Ltd, the Singapore Salad Sauce is the result of combining spices from around the region.
Available in Spicy and Fusion flavours, the sauces are halal-certified and come in shelf-stable packaging.
For now, the Singapore Salad Sauce can be found at the Vantage Gourmet’s Singapore Premium Food Gift Boutique Café at Changi Airport and at Kerry Ingredients (S) Pte Ltd.
If these 10 Singaporean-invented foods don’t give you massive #SGPride, can you even call yourself a Singaporean? Whether back in the 1910s or today in 2017, Singaporeans have not stopped pushing the boundaries of food, and we’re so proud to be part of this innovative, foodie country!
Also read, 20 Pictures That Show How Singapore Looked Like 20 Years Ago
Count Yourself As A True Blue Singaporean Only If You Have Tried These 9 Local Dishes!
We Singaporeans are certainly proud of our vibrant and thriving culinary scene.
However, besides fine dining, typical cafe dishes and fast food, there is a category of quintessential Singaporean dishes that only a true blue Singaporean would know!
Think you know it all when it comes to these true blue Singaporean dishes? Rate yourself with our ultimate list of dishes only a true Singaporean heartlander would have tried.
Time to find out if you deserve the bragging rights of being a true blue Singaporean.
1. Curry Fish Head
Largely influenced by Nonya cuisine, Curry Fish Head is now a staple weekend dinner indulgence for most Singaporean households.
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Credit: www.groupon.sg[/caption]
A red snapper’s head is typically used and stewed in a bubbling pot of fragrant curry broth. It is usually cooked together with an assortment of vegetables as well, such as lady’s finger and eggplant.
Where to get: Ocean Fish Head Curry
Address: No. 181 Telok Ayer Street, Singapore 068629
Opening hours: Mon to Fri 10.30am – 3pm, 5pm – 8.30pm; Sat 10.30am – 3pm (Close on Sun & PH)
Credit: startaster.com[/caption]
Think fried egg tofu served atop a large fried egg. It comes topped with an assortment of vegetables, such as sliced carrots, cauliflower and mushrooms. The entire dish is then completely covered in thick bubbly gravy that includes minced meat, oyster sauce and chilli bean paste.
Where to get: Two Chefs Eating Place
Address: 409 Sin Ming Ave #02-01, Singapore 570409
Opening hours: Daily, 11am – 10.30pm
3. Mee Rebus
Image delicious yellow noodles drenched in thick gravy with a slight nutty taste, topped with Chinese celery and a squeeze of calamansi for that extra flavour, it leaves little to wonder why Mee Rebus is a popular Malay dish among Singaporeans.
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Credit: Website
3. Prawn Paste Chicken Wings (Har Cheong Gai)
Affectionately known as Har Cheong Gai at most zi char stalls, this particular dish is a local alternative to fried chicken wings.
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Credit: Credit: vimeo.com[/caption]
Comprising of stir-fried water spinach with sambal belacan, this dish delivers a spicy kick to the taste buds! No wonder this is a popular veggie dish among Singaporeans.
Where to get: Tan Chin Lee Sea-Fresh Restaurant
Address: 71 Pioneer Road, #02-06 Tuas Amenity Centre, Singapore 639591
Opening hours: Daily 11.30am – 2.30pm, 5.30pm – 10pmm
5. Putu Mayam
Putu Mayam is a popular Indian dish that is commonly eaten for breakfast. It consists of steamed vermicelli-like rice noodles with the addition of aromatic pandan leaf as flavouring.
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Credit: Website
6. Chilli Crab
Chlli Crab is a long-standing national dish of Singapore.
[caption id="attachment_19856" align="aligncenter" width="1024"] Singaporeans are certainly no stranger to Ice Kachang, which is the Singaporean-version of a slurpee/ shaved ice in a bowl. Made entirely of shaved ice and drizzled with brightly-coloured sweet syrup, it is typically paired with sweet corn, grass jelly, atap chee and red beans. [caption id="attachment_20206" align="aligncenter" width="1554"] This savoury dish is typically served at auspicious events such as weddings or during the Chinese New Year reunion dinner. It certainly is getting harder to find this rare dish around so we highly recommend you try it before it is forgotten! Where to get: Mei Zhen Hakka Delicacies For some true Singapore-Eurasian food, look no further than Sugee Cake. [caption id="attachment_20207" align="aligncenter" width="960"]
Credit:
7. Ice Kachang
Credit: Credit: corianderandgarlic.wordpress.com[/caption]
Address: Shunfu Mart Food Centre, 320 Shunfu Road, #02-26, Singapore 570320
Opening hours: Tue – Sun, 7am – 2pm (Closed on Mon)9. Sugee Cake
Credit: 15 Delectable Meals In Singapore Below $2.50 That Will Make You Question Reality
What To Expect At The Singapore Favourite Food Village 2016!
Attention foodies, the Singapore Favourite Food Village (SFFV) is back! Themed “A Wok Through Singapore’s Culinary Heritage”, the festival will be held at Rochor Event Space (Bugis MRT Exit A) for a period of 10 days, from 22 – 31 July 2016!
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Image source: SSFV[/caption]
In celebration of good food, visitors (free admission yas!) can expect a helluva unique variety of local dishes with over 20 culinary partners from three different school of thoughts – Old Favourites, Modern Take and On The Go.
Culinary Face Off: Old Favourites VS Modern Take
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Image source: SSFV[/caption]
The key feature of this year’s festival is the culinary showdown between two dominant groups of culinary talents – the traditional Old Favourites and the avant-garde Modern Take. The two waves would be presenting their version of our local dishes, where the best part has to be getting visitors to taste before deciding on the winning dish.
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Image source: SSFV[/caption]
On top of that, there will be food trucks and pop-up cafes dishing lip-smacking street food, live cooking demonstrations and street performances to keep the lively atmosphere going. We understand going through all 20 culinary vendors can get a little tough on your waistlines so listed below is are our top 5 picks of the festival.
1. Chilli Crab In Prata Bag by Big Street
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Source: Glamour Wave Photography[/caption]
Chilli Crab in Prata Bag sure does sound like a heavenly combination. The birth of this signature dish from Big Street however, is certainly not by chance. After many unsuccessful attempts at flavour experimentation and presentation, this uniquely Singaporean dish was created. Thank you Big Street.
2. Cow’s Taco Bowls by The Travelling C.O.W
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Image source: jiaruiii_[/caption]
A favourite at any food festival, we’re more than delighted to hear of Singapore’s first gourmet food truck, sous-vide!
3. Rainbow Churros by Churros Factory
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Image source: Churros Factory[/caption]
We’ve had salted caramel churros, chocolate churros, cinnamon coated churros, but have you head of Rainbow Churros? Inspired by the traditional Nyonya 9 Layers Kueh, Jeremy Chiang, founder of 4. Fortune Food
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Image source: fortunefoodsg[/caption]
With a variety of dishes that include Popiah (spring rolls), Kueh Pie Tee, Nyonya Laksa, Muah Chee to Ayam Koro Bun (a braised chicken in a bun), 5. Souperstar
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Image source: souperstarsg[/caption]
The brain child of Fortune Food, 
Image source: SSFV[/caption]
Now who is excited for the end of the month? We know we are! No better time than the present to make a list of dishes you wish to try at the festival, eh? What is the dish you’d love to try the most? Drop us a comment and let us know!
Singapore Favourite Food Village – A Wok Through Singapore’s Culinary Heritage
Date: 22 – 31 July 2016
Time: 5PM-11PM daily
Venue: Rocher Event Space (Bugis MRT Exit A)
Ticket: Free admission
Website: Singapore Favourite Food Official
(All images in courtesy of Singapore Favourite Food)
Also read: Lobster Chicken Rice? Gastronomic Event STREAT 2016 Is Here!
A Malaysian’s Unbiased Opinions Towards Singapore Food
In my opinion, the perennial debate over whether Malaysia or Singapore has better food is something that need not exist. Having lived in both countries and tasted food at every level, it is hard to say whose food is better.
Just like everything out there, both have its strengths. While I personally believe Malaysia probably fares slightly better for hawker food in general, I believe Singapore easily overtakes Malaysia for speciality dishes such as the chilli crab and chicken rice.
Red House Seafood
When I was down in Singapore for two weeks, I got to try 
The dish is only made more memorable after the crabs have been finished and all that is left is to dip the fried mantou into the sinfully good sauce. Not a single drop should be wasted.
The charcoal bun with chilli crab filling was a pleasant surprise. The innovative dish incorporates charcoal powder into the bun, which makes it softer than anyone can imagine. Packed with the chilli crab filling, these buns were quite a treat. I don’t think I would be able to find anything close to this back home.
The trio of squid was another stunning dish. While I think this can be easily found in Malaysia, this dish is special because it has all three types of squid in one dish.
We also tried its crab bee hoon at Red House seafood, a slightly upscale seafood restaurant along Prinsep Street, just a stone’s throw away from the bustling Orchard Road. Again, this is a dish uncommon to Malaysia. The Sri Lankan crabs used in Singapore are easily three times larger than those found in Malaysia. My theory is that the best crabs go to Singapore, and Malaysia gets the rest.
For some unknown reason, I’d expected the dish to be fried, but to my surprise, the dish consisted of a cold water crab bathed in rich, deeply flavoured broth and surround by thick bee hoon. The milky sheen of the broth reminded me very much of fish head bee hoon soup and indeed, the taste of this broth bore some similarities to the fish head bee hoon soup, but with more depth.
The crab seemed to have enhanced the flavour of the soup, bringing it up a notch. Again, I have to admit that I probably wouldn’t be able to find an eatery in KL that could serve a rival dish.
Roast Paradise
But if we talk about dishes that could contest each other in flavour and consistency between the two countries, it will have to be Roast Paradise’s char siew. Admittedly, Randall and Kai, the two Gen-Y owners of the hawker stall in Old Airport Road Food Centre, completed a four-week training course in Kuala Lumpur before opening their stall. But they have taken the best of what they could learn from an expert in KL before making the char siew in a uniquely Singaporean way.
I had the utmost privilege of speaking to Randall, a 26-year-old entrepreneur who was so passionate about food, he was willing to go against his parents’ wishes to enter the hawker trade. In only four weeks of training, he and Kai had mastered the art of preparing char siew and now serves to a strong crowd almost daily.
The sweet marinade of the char siew meat ($4.50 for 100gm), coupled with an unparalleled expertise in the technique of achieving tender roast meat, is what makes this dish memorable from start to end. The trip to the food centre might be a hassle for some, but it is worth it.
The dishes come with garlic rice ($0.60) or freshly made Hakka noodles ($2.20). They had, unfortunately, ran out of garlic rice and roasted pork ($4.50 for 100gm) when we were there at about 4pm (towards the end of their second service). However, we did manage to try the Hakka Mee.
In comparison, hawker food in Singapore is incredibly affordable compared to Kuala Lumpur, where an average bowl of noodles can cost up RM5.50.
Would I say either country’s food is better? I strongly believe they’re both good in their own way. Healthy competition is always encouraged.
Red House (Prinsep Street)
Address: 68 Prinsep Street, S188661
Tel: 6336 6080
Email: [email protected]
Operating hours: Mon-Fri, 11.30am-2.30pm, 5pm – 10.30pm; Sat-Sun, 11am-10.30pm
Roast Paradise 烧味天堂
Address: Old Airport Road Food Centre Stall #01-122
Brought to you by Discover SG x Foodie VS The World.
Also, read Watermelon Fried Rice In Singapore, Have You Tried It?
Only Have 1 Day in Singapore? Here Are Some Must Visit Food Places – For All Budgets!
Everyone loves hosting friends from overseas in Singapore! Watching them marvel at how delicious hawker food is or how clean the streets are stirs up an unmistakable sense of patriotism. However, once in a while we face our worst nightmare – the friend who only has 1 day to spare.
Where should you bring him/her to eat? How much is him/her willing to spend? Worry no more, as we have compiled 4 different eating itineraries for any budget!
Low $ (Average spending per meal – Below SGD $10)
Breakfast at YA KUN; Local – Chinese
Indulge yourself with a treat in the local kopi (coffee) culture within the cozy atmosphere. With more than 50 stores island wide, make sure you lay your hands on its famous kaya butter toast set from SGD$4.90. If you fall in love with its kaya (coconut jam) flavor, you can also bring back these jars of homemade spread.
Lunch at BOON TONG KEE; Local – Chinese
Known for their silky white sauce chicken rice, this well received chain serves this popular local dish from as low as SGD $5. If you become a fan for its delicious dipping sauce, you can purchase these in house sauces that they have used in their dishes.
www.boontongkee.com.sg
Dinner at SPIZE; Asian Fusion and Mediterranean
Serving both Eastern and Western cuisine food from evenings till wee hours in the morning, this vibrant restaurant chain is the perfect hang out especially for night owls. The must try dishes include assorted pratas, nasi lemak, maggie goreng, roti john and not forgetting milo dinosaur drink!
Mid $$ (Average spending per meal – Below SGD$30)
Breakfast at SONG FA; Chinese – Teochew With its signature dish Bak Ku Teh “meat bone tea” from SGD $7, Song Fa promises their loyal patrons its tingling peppery aftertaste in their soup, accompanied with succulent and tender pork ribs. If you cannot get off the flavourful broth off your mind, simply bring home a box of 10 sachets of Song Fa spices at SGD$22. Lunch at THE CURRY HUT; Asian – North Indian Aimed to attract all the curryholics island wide, The Curry Hut serves sumptuous true Indian Curry dishes as their specialties. Using various unique spices such as cumin, mustard, turmeric, fenugreek and black pepper, every dish is made to perfection. Must try dishes include Purdah Biryani, Dhehati Murg curry, Tandoori kebabs and of course, Mango Lassi drink to finish off the meal. Dinner at I’M KIM KOREAN BBQ; Korean barbecue With dinner starting from SGD $22.90, guests can pick from a free-flow selection of cooked Korean dishes, fresh poultry, condiments, drinks and more. Often populated for its attractive price and seasonal Facebook promotions, it will be recommended to book in advance for reservation before you miss its signature volcano chicken and irresistible chicken wings! High $$$ (Average spending per meal – Below SGD$50)
Breakfast at WILD HONEY; International Enjoy all day breakfast at anytime of the day at Wild Honey! Be it signature dishes like The English, Tunisian or European, or new modern favourites such as Norwegian or Aussie, you will fill that craving spot for sure. Be sure to make an advanced reservation at this popular joint! Lunch at COFFEE LOUNGE; Chinese – Taiwanese Situated within Goodwood Park Hotel, get to enjoy the extensive Taiwan Porridge and local degustation menu. With its lunch bento starting from SGD $21, it also serves a la carte buffet with 31 traditional favors, accompanying piping hot bowls of rice or sweet potato porridge. Be sure to make an advanced reservation. Dinner at JUMBO SEAFOOD; Local – Chinese Garnering prestigious culinary and service, JUMBO Seafood captures the diners’ hearts with its fresh seafood cooked to perfection. With its award-winning JUMBO Chili Crab, it also serves black pepper crab, golden salted egg prawns, crispy-fried squids and other innovative seafood cuisine. Reservation required. Super High $$$$$ (Average spending per meal – Above SGD$50)
Breakfast at YAN TING; Chinese – Cantonese Located at The St. Regis Singapore, Yan Ting showcases the exquisite yet hearty Cantonese fine dining. Aside from Executive Chef Tony Wun’s signature creations on the a la carte menu, patrons can also enjoy the Weekend Dim Sum Brunch from SGD $53. This style of Cantonese cuisine prepares steamed or fried food that are traditionally served in streamer baskets or small plates. Due to its bite-sized portions, get to try a wide variety! Reservation required. Lunch at NATIONAL KITCHEN BY VIOLET OON; Asian Fusion Showcasing Singapore’s culinary treasures and heritage from Nyonya, Chinese, Indian and Malay cuisines, local chef Violet Oon’s latest addition at National Gallery Singapore celebrated the authentic colorful flavours. Treat yourself to a luxurious meal from Tumeric Chicken Rings, fragrant Beef Rendang, Daging Chabek Beef Cheek and top off with a must try Roti Jala with Gula Melaka and Bananas. Reservation required. Dinner at WILD ROCKET; Asian Fusion Opened by local Chef Willin Low, he described himself and his food as “Mod Sin” cuisine – Modern Singapore fusion food of local delight and European cuisine. Apart from a la carte menu, four-course meal is also served from SGD $75. Do contact the restaurant to find out the specials created on its omakase tasting menu at the chef counter.
The rise of flavoured soup dumplings Think xiao long bao and Crystal Jade La Mian Xiao Long Bao comes to mind. More widely known for the unlimited servings of xiao long baos, Crystal Jade La Mian Xiao Long Bao has recently introduced an updated menu for its 25th anniversary this year. What immediately caught our eye was the multi coloured Steamed Assorted Flavours Xiao Long Bao, $10.80. Since we couldn’t decide on the flavour – Salted Egg Yolk, Chilli Crab, Ginseng or Vegetable, the easiest solution was to get them all! The orange coloured Salted Egg Yolk Xiao Long Bao was flavourful and would delight salted egg lovers. Nonetheless, we felt that a more savoury broth in the Xiao Long Bao would have made the dish complete. The red coloured Chilli Crab Xiao Long Bao was juicy and succulent, and our tastebuds were jolted wide awake by the intense and overwhelming chilli crab flavour. Sinful as it tasted, we craved for more of this crabby goodness. Biting into the white coloured Vegetable Xiao Long Bao, we could taste the distinct flavour of leeks (韭菜) calming our taste buds, a welcome contrast to the fiery aggressiveness of chilli crab. Finally, the curious looking green coloured Ginseng Xiao Long Bao may invoke fears of strong herbal aftertaste. However, we were pleasantly delighted at how the unique combination of ginseng and the savoury broth in the Xiao Long Bao gave rise to a soothing and harmonious gastronomic experience. The balance was just right, neither too mild nor overwhelming. This was definitely our favourite. Having tried this dish at many different restaurants, we assumed it would be another average experience and had no expectations. How wrong we were. The seasoning was well prepared and the sesame oil provided a deliciously fragrant aroma. Thinly sliced and silky smooth, the tofu melted in our mouths. The addition of pork floss created a unique texture. Finish this dish quick, as the pork floss soaks up the yummy soy sauce, leading to an overwhelming salty taste which overwhelmed our taste buds. For desserts, we ordered the Red Bean Pancake. The generous filling of red bean paste oozed out and we liked how the pancake was not too oily. It was a great end to a meal. We would definitely head back to Crystal Jade La Mian Xiao Long Bao to try the other items on the new menu! Promotion Spend a minimum of $30 on a la carte items, and Only at Vivocity Outlets & Opening Hours Jurong Point JP2 #03-96 Blk 470, Toa Payoh Lor 6, #01-70 Vivocity, #01-52 Bugis Junction, B1-04A Great World City, #02-43 Holland Avenue 241 Ngee Ann City, #04-27 This post is written by Kaylene Tan (@kaylene.tan), Discover SG’s brand ambassador. We are looking for more brand ambassadors to grow our brands with. Email us at [email protected] to be our pioneer batch of Discover SG Brand Ambassadors, just like Kaylene!Crystal Jade – The Place To Get Salted Egg Yolk And Chilli Crab Xiao Long Bao!
Steamed Assorted Flavours Xiao Long Bao, $10.80 for 4
Tofu with Century Egg & Pork Floss, $6.80
Red Bean Pastries Pancakes, $5.80
Enjoy 50% off Salted Egg Yolk Xiao Long Bao
Until 29 January 2016
1130am to 10pm (Monday to Friday)
11am to 10pm (Saturday, Sunday & PH)
(Reservation for weekdays only, exclude eve of PH & PH)
11am to 10pm (Daily)
(No reservation allowed)
1130am to 10pm (Monday to Friday)
11am to 10pm (Saturday, Sunday & PH)
(Reservation for weekdays only, exclude eve of PH & PH)
11am to 10pm (Daily)
(No reservation allowed)
11am to 10pm (Daily)
(No reservation allowed)
11am to 10pm (Daily)
1130am to 1030pm (Monday to Friday)
11am to 1030pm (Saturday)
10am to 1030pm (Sunday & PH)
(Reservation for Monday to Thursday only, excluding eve of PH & PH)
