It was a pleasure to meet fellow CH Charles Yu from the Ontario (incl Toronto) board during his stopover in Singapore last week. Fellow CH from the Singapore board, Four Seasons, organized a Chowdown at Maxwell Rd Market, so Charles can try the famed Tian Tian chicken rice which CH folks have been consistently recommending.
Also tried other hawker food there like:
- Fried Hokkien noodles: essentially a mixture of stir-fried thick Hokkien egg noodles & thick white rice noodles, with pork, squid, chives & prawns thrown in, served with a squeeze of lime, and an accompaniment of chilli sambal to provide the heat factor;
- Fried koay teow: flat white rice noodles & yellow Hokkien noodles fried in pork lard & dark soya-sauce, to which are added cockles, squid, eggs, beansprouts, and sliced fishcake;
- Teochew-style fried oyster omelette: stir-fried eggs with tiny plump oysters, with unique crispy-gooey texture, a result of the addition of tapioca-flour mixture to the beaten eggs.
Verdict: Don't think Charles was too enamoured with Tian Tian's chicken - his first quip was "Why's the chicken skin so 'white' and not yellow?" - I'll let him blog about his S'pore experience himself.
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