Previously on The Blog About Nothing... in London!

  • stamaria Santa Maria
    Best Pizza in London
  • tapcoffee Tap Coffee
    Coffee time in Warren St
  • exmouthespresso Bean Review
    Exmouth Espresso Blend
  • kurobuta Kurobuta
    Japanese Tapas
  • oddonos Oddono's
    Gelato in Chiswick
  • smokehouse Smokehouse
    Mouthwatering Burgers and BBQ
  • firehouse No 197 Fire Station
    Complete disaster
  • irisandjune Iris & June
    Independent Coffee Shop in Victoria
  • coffeeguide The Not Official London Coffee Guide
    Humble take on the independent scene
  • dumdum Dum Dum Donutterie
    They don't have Cronuts but they do Cros
  • bonanza Bean Review
    Bonanza's Espresso Blend
  • moo Moo Cantina
    Lomito Time
  • chorbizarre Chor Bizarre
    Restaurant with personality
  • squaremilebelen Bean Review
    Square Mile's Belen Espresso
  • ottolenghi Ottolenghi
    Not as good as usual!
  • quantus Quantus
    European cuisine in Chiswick
  • pearlliang Pearl Liang
    About Time for a Chinese

Lion City [On The Road: Singapore]

That's like putting your whole mouth right in the dip!
From now on, when you take a chip just take one dip and end it 
Timmy (Seinfeld episode “The Implant”) 

Singapore is an island country formed by 63 islands. I had the chance to visit the country thanks to my job. Once a fishing village today Singapore is a cosmopolitan city, with an amazing skyline, vibrant nightlife, and diverse cultures. 

Sadly I didn’t have enough time to do a proper sightseeing, so I only can comment on shopping in the Orchard, the huge Singapore Flyer, walk the three quays (Robertson, Clark, and Boat) along the Singapore River to look for a bite or maybe some drinks, wander around Merlion Park and enjoy the lights and skyline of Marina Bay at night. On the other hand I got a better glimpse of their culinary scene. 

Seafood time
So let’s talk about food, as I got the chance to try a couple of the local specialities. 

The Japanese Ramen chain 

I visited Ippudo in one of my first stays, the chain originated in Hakata Japan and now with restaurants in 9 countries. The place is a noisy, I sat in the bar in front of the open kitchen and the chefs screamed every move they made. Plates and spoons as décor. I opened with a Shrimp bun, nice the bun was fluffy, shrimp nicely battered, lettuce gave texture and crunchiness, and the mayo hold it together. Finally, I had to try the Ramen pork belly, broth was pretty nice, noodles gave depth, pork belly finely sliced, overall great flavours. 

Shrimp bun
T: +65 6235 2797
Ramen Bar
Area: Orchard
Twitter: ippudosg

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The Hainanese at the Hawker Centre 

Hawker Centres are opened air food courts originated in the 50s nearby housing areas or transport hubs selling inexpensive food. I ended in Maxwell Food Centre thanks to Anthony Bourdain, specifically looking for Tian Tian stall to get their Hainanese Chicken Rise. Bad news for me the stall was closed, but as I was over there I had to try it, so I look around and ended a couple stalls away in Tong Fong Fatt.

Tong Fong Fatt
Maxwell Hawker Centre
The Chicken Rise is a quite simple dish but laborious one, boneless pieces of chicken, white rice pre-fried in chicken fat and cooked with chicken broth, soy sauce, chilli and ginger. As a side a bowl of the chicken broth. The technique to create the dish is explained in Bourdain’s episode, but basically first you boil the chicken until it is cooked, then immediately soak it into cold water to stop the cooking process and ensure the chicken is tender, and you easily can separate the meat from the skin, keeping a layer of fat. 

Hainanese Chicken Rice
Chicken rice was really tasty, I don’t have any other to compare but it’s a nice and cheap meal I would recommend to try if you’re in Singapore. 

Chicken time
Tong Fong Fatt
Chinese cuisine
Area: Redhill

The Chilli Crab 

One thing I was obsessed was with the Chilli Crab, yes the highlight of Singapore culinary creations. I checked where were the best places to have it, and what type of crab I had to order. Wandering around you can see the many options you have Alaskan, Australian, Sri Lankan, King Crab, Snow Crab, and so on. I ended in Long Beach and got the traditional chilli crab and the restaurant specialty the black pepper crab. Both with Sri Lankan crabs following Bourdain’s recommendation. It was by far the best thing I ate, the chilli crab with the tomato and chilli notes, a mix between mild spicy notes and sweetness. Toasted buns were at hand so you can dip and double dip the amazing sauce. The black pepper one, a bit bolder on the spiciness, but overall lighter as there is no sauce. Great food, crab and beer a combination from heaven.

Chilli Crab time
Chilli Crab
Black Pepper Crab
Long Beach
T: +65 5323 2222
Area: Dempsey Hill
Twitter: longbeachseafd


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