Today we’re in Singapore and we’re gonna be traveling all over the island to show you some of the best local food. Singapore is a country obsessed with food. The food culture here is diverse and delicious.
Best Street Food you must TRY in Singapore
#1 Lor Mee
We will talk about authentic and delicious flavours and we will start in a Hawker Centre which is out west. Our first dish is a noodle dish called lor mee. Lor mee is from a hawker center quite far out west on the island. Singapore’s a very small island nation so it’s really easy to actually cover a lot of ground when you’re here. It’s quite easy to not go far and stay close to the center of town but we really love jumping on th
e buses and the trains and getting way out of the centre and finding some really incredible food at these hawker centres. How good does this lor mee look?
It is a hodgepodge of different ingredients. Lor mee is probably best known for the gloopy sticky gluggy gravy. It is so gloopy and thick and then you’ve got all of these different ingredients such as the deep-fried Hokkien Chinese pork roll which is called ngoh hiang, tons of thick noodles coated with gravy, fish cake, the fish lor mee, a braised egg, coriander, a dollop of chilli, black vinegar, pork and braised pork.
Coating those noodles with gravy is epic because you can taste the five spices in there and it just not heavy, it’s actually quite light. Mix everything through to get that chilli and vinegar coating. It’s really fresh and crunchy on the outside. So much flavor, mixing in everything together really did the trick. You can taste the tanginess from the black vinegar. It tastes a little bit like mackerel. I know that traditionally they use red snapper but it tastes stronger than that and the pork belly was just melt-in-your-mouth. Lor mee is just hearty, really soul-satisfying food.
#2 – Laksa
The next stop on this food hunt has taken us right up to the north of Singapore. We’ve gone right from the west all the way up to the north and we went there for a laksa. It is a classic curry laksa and the stall that’s selling it has a huge queue and it’s so popular which can only mean good things, and the bowl of laksa is small but perfectly formed. There’s so many delicious looking ingredients such as rice noodles, bean sprouts, tau pok which are tofu puffs, slices of fish cake, half a boiled egg which is swimming in the coconut-y looking curry broth, added with a dollop of sambal which is chilli paste and then a sprinkling of laksa leaf which is Vietnamese coriander. Mix all of these ingredients and get those flavors moving around.
The noodles are really bouncy and still have a little bit of texture and got a real spicy hit. I think it might be from that sambal but the broth is so creamy and rich. The tofu puffs act like a sort of a sponge soaking up all of the broth. It’s so good when you bite down onto the tofu puff it because it explodes with all of that broth in your mouth and the flavours are just beautiful, so spicy, creamy, really well-rounded and quite a light bowl of laksa. It’s not too heavy and rich. This is really common in Singapore and you don’t have to go to all of those mega hawker centres to find good food, because little gems dotted all around the island are just waiting to be discovered.
#3 – Curry Puffs and Chee Cheong Fun
Next up, we’re at one of our favorite hawker centers in Singapore. It’s called Old Airport Road. It’s also one of the biggest, if not the biggest, in Singapore. It has over 70 different hawker stalls.
We purchased the first snack, a couple of curry puffs, one of my favourite snacks here in Singapore, and second is the chee cheong fun which is another one of my favourite snacks in Singapore. It’s basically a giant steamed noodle.
Chee cheong fun is basically a giant noodle. They got a rice flour batter and puts it out on a cloth which is over a steamer and it’s incredibly thin so they lay that out over the steamer, put the filling on top, either a char siu or a pork one, or a barbecue pork. We got a prawn version so they lay the meat or the protein or there was an egg one as well so whatever goes inside on there steams it away and then pulls it off that steamer, wraps it up. The noodles is so delicate and so thin and silky and it’s really hard to deal with so you have to be very careful. Then just chop it up with a plastic spatula , cover it in a sweetened soy sauce, fresh spring onion, fried onions on top and go a little bit off paste from traditional. Put a bit of chilli with it as well so normally you wouldn’t get chilli with this but it felt right to just have a little kick on top of it and something I think you’d do more so here in Singapore then you would in Hong Kong where this dish is actually from.
Then from the first shop we got these curry puffs so we’ve got two sorts and they look buttery and flaky. The one with the single dot will be the sardine version and the other one is called black pepper but I think it’s chunks of pork in a black pepper sauce. The sardine version of curry puff is so buttery that the pastry can absolutely and utterly cover your mouth. It is so buttery that it will just flaked apart the inner of the sardine mixture, basically a curried sardine mixture with a whole lot of onions. It can have some red chillies. Sometimes with a curry puff, they can be really dry inside but what we got is a super wet and incredibly good curry puff.
It’s a great food center and the two brilliant snacks those stalls have are highly recommended.