Cuttlefish Heng Cai

Cuttlefish heng cai is found at a hawker centre opp temasek junior college as a hot food after being interviewed by a mediacorp production on delicacy called "排排站 查查看", hosted by Bryan Wong, a mediacorp artiste.

The hot spot, which is the sauce used in the food is made by the owner himself using his very own traditional recipe is the very point that keeps the customers coming. Even though the stall is opened much later than lunch-time, there are still people waiting for the owner to prepare before the opening of the stall. The sauce is actually special as is not very spicy, not very sweet and also not very sour thus it appeals to people's taste.This delicious delicacy is popular yet affordable for anyone thus it is your loss if you don't try it.

Hill Street Fried Kway Tweo

Hill street fried kway tweo at Bedok hawker centre, opp temasek junior college is also one of the popular food that makes people wait for it at all costs even though it takes almost 1/2 hour to get their food. Char kway tweo, one of the most favorable local delicacy in Singapore which I have posted a blog about it is just a introduction, thus I am now giving you the readers, the actual address and the comments I have on the food itself. Just a little comment from me, char kway tweo is known as an oily food that most healthy diet people will not go after but this char kway tweo actually doesn't taste oily at all. Well even though the first impression that I had from the food wasn't very good but it may not be the same for you... You should really try it!!!

Hock Seng Choon Fishball Kway Tweo Mee

Hock seng choon fish ball kway tweo mee,#01-211 is rated by a food programme made by mediacorp tv station as " good ". But I just couldn't believe it until today, after tasting it at bedok hawker centre, opp temasek junior college. The noodles are cooked according to dry and with soup. The dry one, the one I've tried was too dry for childrens or teenagers like me thus it is not really appealing to my appetite but it really enhances the taste of the soup. Now, the fishballs. The fishballs are actually truly the specialty of the stall's food. The fishball is very soft, suitable for people with weak teeth or weak jaws as when a little force is applied to it, the flesh will tear and it starts melting in your mouth. The fishball noodle stall has lots of customers queuing for the food but you can actually go there a little later to avoid crowds. The prices of the noodles are $2.50 the same as those sold outside at any market.

Experience on Attending a buffet

Yesterday i went to RiverView Hotel's River Palace to have dinner. I thought the restaurant was a normal place where the waiter serve the foods at individual prices but i was terribly wrong. It was actually a restaurant that serves buffet but one more thing, the waiter serves the food instead of having us to get the food ourself. That was indeed something special which i've encountered in the first time.

The atmosphere of the restaurant was okay but the tables were actually placed quite close for me, but maybe not for you. I think there wasn't much privacy for me and that's one thing that i don't really like about the restaurant.

There were quite a number of choices of food but 1/10 of it are limited to each person in a table so that was not really something i like. But.... but the limited food were FANTASTIC!!! We were served Shark's Fin soup with abalone which appeals to my taste buds nicely.

( i will be updating this Blog next week) *i apologise for the lack of more informations

4th Delicacy Of The Week - Baht Kuh Teh

Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Malaysia, Singapore, China and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together with pork bones for hours [1].

However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.

Bak kut teh is introduced to

Malaya in the 19th century by Chinese workers from Fujian. They ate bak kut teh for gaining energy.

Bak kut teh is usually eaten with rice or noodles, and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together with it.

3rd Delicacy of the week- FishBall Noodles!

Hi people it's me again. Today or i should say this week, i'll be introducing a very local delicacy loved by many Singaporeans and i can say that FishBall Noodles can be found almost every hawker centres in Singapore.

FishBall noodles are very traditional and they are originally just noodles and fishballs in soup. FishBall noodles are actually considered very healthy but as times changed, people invented or maybe created FishBall noodles that are dry but actually it's just mixed with soya sauce and ketchup or chilli sauce and minced meat, 'fish-cakes' are added to it as extra ingredients.

The soup used for the noodles are very healthy as it does not contain even a small amount of MSG which is also called monosodium glutamate scientifically which can cause harm to the body when consumed over a long period of time.

Economy Rice Stalls.

(Current: Economy Rice- Pricing ranging from $2.70 - $3.80++)

Address: Blk 116 Bt Merah View #01-253
Time: (Mon - Sat) 0700 - 2130,
(Sun) 0830 - 0100, Off on Tue

( This is personally recommended by me , the blogger )

4.5 stars Given out of 5 stars

Local Food No.2 - Economy Rice

Hi people i'm back again and this time i'm introducing another very local but yet delicious food that is finger lickin good.

Economy Rice also called "Chap Chye Png" (杂菜饭, "mixed vegetable rice" in the local Hokkien dialect) and colloquially, "Point Point Rice", named for the method of ordering one's meal which involves simply asking for a plate of rice and then pointing at the various dishes desired.

Address Of Char Kway Tweo Stalls

(current: Char kway teow $2, $3)

There are two stalls here, located side by side. But owners Tham Buk Beng, 44, of Soon Lee Cooked Food and Goh Poh Kwe, 54, of Fried Cockles Kway Teow Stall insist they are not competitive and are on friendly terms. Each has his fare share of customers. We found the former's food tastier and the latter's less grimy.

Soon Lee Cooked Food, #01-338N Opens: 3pm to midnight, closed on Sundays

Fried Cockles Kway Teow Stall, #01-336N Opens: 5pm to midnight, closed on Mondays

My 1st Favourite Local delicacy-> Char kway Tweo

Hey All,

Let me introduce this local delicacy, the one and only common delicacy that almost everyone in Singapore had tried it before! Char Kway Tweo is known as a unhealthy food to many people that lead a healthy life-style but they are all wrong...

Char Kway Tweo is a very local food, Char Kway Teow (translated literally as "fried flat noodles" ), is a popular noodle dish in Singapore and Malaysia. The original version is stir-fried with pork fats and crisp croûtons of pork lard which gives its characteristic taste together with ingredients like cockles, egg, bean sprouts, slices of Chinese sausage and fish cake. Because of its high animal fat content, Char Kway Teow has a reputation of being an unhealthy dish. It began as a poor man's meal, but over time many more ingredients were added, making it one of the most loved dishes in Singapore.

Introduction of the blogger...

Hi,

I'm Ben, the blogger of this blog... I'm 13 years old and this is the first blog i have. This blog is all abt food that i would like to share with all of you and let everyone enjoy great food at an affordable price. Pls leave comments for the blogs that i've posted online and tell me the areas that i can improve in. Thk You...