This is the part 2 of what/where to eat in Singapore.
for part 1, please read here. orders not arranged by preferences.
6. Hokkian-style congee at tian ji porridge at maxwell food centre
Tian Ji Porridge is run by a husband-and-wife team, and in my view they serves the BEST porridges I had ever eaten (second only to my own haha). The local foodie guru who told us about this place explained that Hokkian porridge is thicker, grainier than Cantonese style congee. And more fragrant, too, thanks to the toasted lard drizzled on top. I use to think that Cantonese style congee is the epitome of the congees, but after two bowls (only because they ran out so fast!!) of Tian Ji porridge, I changed my mind. Available in plain, fish slices, minced pork and pork ball. All hearty and very very delicious. Side dishes include their signature cuttlefish salad and sesame oil chicken served with rice and over-easy egg.
I realized after a week of eating spree in Singapore that nondescript stalls usually offer much greater tastes and upper level of delicacies. Perhaps due to the fact that the business is still small, or they choose to keep it small. Owners are still there, making everything themselves, hence the consistency in everything.
Note: Be there as soon as you can, they usually run out of porridge after only an hour or two of opening.
Above: Yu Jok = sliced fish congee, Hokkian-style at Tian Ji Porridge. Delicious.
Above: Cuttle fish salad served with kalamansi.
Tian Ji Porrdige (Map), #13 Maxwell Food Centre, 1 Kadayanallur St, Singapore, Daily: 17.30 – until the stock lasts. T: +65 9451 6181.
7. steamed fish and teochew style boiled rice with all the trimmings at zai shun curry fish head in jurong east
A great break from all the food centre scenes, but still this fabulous meal will not punch too big a hole in your wallet. Zai Shun is a family-style Singaporean zi char that is open for breakfast and lunch. The mainstay is Teochew-style boiled rice served with assorted savouries of your choice. But what this place is actually acclaimed for is their superlative steamed fishes – the dish that local foodies praise for their particular masterful skills. Not only that they must obtain the best fishes, usually wild-caught and natural, they do also need to steam it right, and serve it with the right sauce, too.
We had tons of food here and it was my pleasure to be introduced to Singapore’s top food blogger the very informative real foodie Mr. Tony of Johor Kaki blog. He also wrote with plenty of knowledge about this place here. And since there were quite a bunch of us, those heaps of food didn’t go into waste. Recommended dishes include steamed fish with light soy sauce, or with fermented bean paste. Stir-fried veggies and squid in black bean sauce was also delicious. Please read captions for more details.
Above: The much-coveted Sultan fish steamed to perfection and served with soy sauce oil.
Above: Savouries dishes ordered to accompany Teochew style boiled rice.
Above: Grouper steamed and served with soy sauce oil.
Above: Giant grouper steamed and served with fermented soy beans.
Above: Mr. Tony from the famous blog Johor Kaki.
Zai Shun Curry Fish Head (Map), 253 Jurong East Street 24, Singapore, Daily (Except Weds), 7.00 – 15.00. T: +65 6560 8594
8. hong kong style freshly made chee cheung fun + yuan yang at national university of singapore
How I wish that this place has a branch near a tourist spot in the inner cluster of SG. But then, if they do, it wouldn’t be this special. At The Frontier NUS Science Canteen are these two outlets that serves Singapore’s staples. One is Hong Kong style cafe where you can have a meal at very good prices. Set meals with pastry and drink or savoury and drink range from S$3.5 – 5.00. Also, if you like freshly made chee cheung fun (folded rice noodle), this is the place. Freshly made and served with two types of sauces: traditional style soy sauce and preserved bean sauce for additional delightful punch. Apart from the usual choices of BBQ pork, prawn and century egg, chee cheung fun here is also available in soft-steamed egg and veggie for vegetarian option. Also, their coffee and tea and yuan yang (a delicious cross between tea and coffee) are all, strong, rich and delicious. A must if you crave for Cantonese style comfort munches.
Also, if you feel like something more substantial, next door stall is Uncle Penyet that serves Indonesian staples such as steamed curry chicken, fried chicken, fried fish in a set with choices of brown rice and steamed meat for health. Again, excellent value for money. And a great spot to see the real lifestyle of the young Singaporean people.
Above: Chee Cheung Fun + yuan yang and Indonesian style steamed chicken with rice.
Above: Liji Coffee House’s proprietor Ms. Doreen Lee preparing fresh her own recipes of Chee Cheung Fun. Clean and delicious.
Liji Coffee House and Uncle Penyet (Map), The Frontier NUS Science Canteen, 12 Science Drive 2, Singapore. Mon-Fri: 6.30 – 20.00, Sat: 6.30 – 14.00. T: +65 9070 1547
9. hong kong style wonton min + congee + yellow rice at china town
This newly opened Cantonese restaurant Mak Hong Kee (HK) Kitchen has the famous Hong Kong chef Mak Yip Fu mastering its kitchen, churning out comfort dishes such as the smooth Cantonese-style congees and wonton noodles. Set lunch here starts at just S$6 with wonton soup, mini roasted meat rice and dessert of cold green bean soup (served in smaller size). Pictured below are normal serving portions. For more substantial serving, opt for their lunch specials starting at S$10. Full a la carte menu of Cantonese dishes are also available from S$12-68.
Chef Mak Yip Fu is a shifu who used to work at St. Regis SG, Four Seasons HK, Regent SG. His signature dishes include the yellow colour rice with crabmeat.
Above: Wonton Min, Yellow rice with crab meat, premium congee and cold green bean dessert.
Above: Shifu Mak Yip Fu (right) with his wife (left) and partner/owner Lucas Loo.
Mak Hong Kee Kitchen (Map) #2-4 Keong Saik Road, Singapore. Daily (closed Sat): 11.30 – 14.30, 18.00 – 22.00. T: +65 6909 0414
10. old school singaporean snacks lao zhong zhong
‘Lao Zhong Zhong‘ is the collective name used to call the below dish which, somehow, has become a delicious habit in Singapore. Twice-fried crispy prawn fritters together with all the trimmings that the eaters get to choose from the abundance of choices in the showcase cabinet are deemed an old-time specialty, something that people with strong nostalgia to the past will choose to eat when they feel like a hearty, crunchy snack.
Lao Zhong Zhong at Lao Zhong Zhong Eating House at Potong Pasir has been around for decades and still they make the prawn fritters (the star of the dish) the old way. The first frying of the batter is done at the back of the house where the fried fritters are neatly arranged in vertical orders, wrapped in paper overnight to rid the first oil. Then, upon the customer orders, the fritter will be fried fresh again (turning the whole piece from dark brown to white) and served with preserved bean dip and shallot. Other trimmings that usually go along with this dish include deep-fried fish balls, stuffed tofu skin, squid, and Singaporean pork sausage (the red one).
Above: A hearty snack of Lao Zhong Zhong – a favourite of Singaporeans.
Above: The famous prawn fritters, the back of the house first frying process and me with Mr. Tan Kee Kwang, owner of the place.
Lao Zhong Zhong Eating House: (Map) 29 Tai Thong Cres, Singapore, T: +65 9693 2103, Open 24 hours.
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