Joanna James
Singapore may be small in stature yet remains mighty in the variety of its offering from retail experiences to amusements and activities. Added to these is the diversity of its cuisine echoing the blend of Malay, Chinese and Indian influences making it one of the most exotic cuisines in Asia.
A delicious Malay dish made using rice cooked in creamy coconut milk and pandan leaves. Once the aroma-filled rice is soft it is served and drizzled with freshly made chilli sauce and topped with fried peanuts, and anchovies. Sliced fresh cucumber and a hard-boiled egg complete this popular and filling dish regularly ordered by guests at studio apartments in Singapore.
To most of us, breakfast is one of the most important meals of the day. For Singaporeans who love eating, breakfast is a serious meal. Kaya toast is a hot favourite at breakfast time, especially at Singapore’s kopitiams. The sweet and thick kaya is a jam made with coconut milk, eggs and sugar. The warm toasted bread is spread with kaya and accompanied by a soft-boiled egg with a dash of soya sauce dribbled over and accompanied by a steaming cup of coffee or tea.
A blend of Malay and Chinese cuisine this spicy noodle dish is another favourite of locals and visitors. The base flavour of the dish comes from the rich and spicy coconut soup or broth to which cooked thick rice noodle is added and heaped with toppings of your choice. Shrimp, egg, chicken, fish or prawns are the most often ordered toppings and are served at Dao by Dorsett AMTD Singapore. A rich and flavoursome meal.
This is a signature seafood dish of Singapore appreciated by many locals and visitors. Though termed chilli crab it is not that spicy and most visitors like the flavour of crab flesh coupled with chilli sauce, tomato ketchup and eggs in the thick gravy. The steamed mud crabs are partially cracked and stir-fried letting the sauces be absorbed. Best enjoyed with your fingers using bread to mop up the flavourful gravy.
This is a popular Indian flaky bread made using flour with or without egg. The warm and crispy parathas are a filling meal when accompanied by a mixed vegetable and lentil curry made using traditional Indian spices. Very often a meal of roti paratha is washed down with a Teh Tarik or a mug of tea with frothy bubbles on the surface.
Coming down from the Hainanese immigrants from southern China, this dish of aroma-filled rice with tender Bok choy and chilli garlic sauce topped with moist poached chicken and fresh cucumber as an accompaniment.
A great street food of seasoned and skewered meat grilled to a turn and served hot with peanut sauce and a cucumber and chilli relish. The taste of the meat comes from the well-spiced marinade used. Chicken, beef, pork, and mutton are the meats used often for satay.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
