Let’s Make A Move (On Out)

Now that we’ve hopped over to Japan and are immersed in a world of foods both visually stunning and delicious, I think it’s time to take a look back at some of our Singaporean food and culinary delights over the past two weeks.

Being Singaporean, I am immensely proud of our local food culture. We love our food. A lot. And as a result, there is no shortage of amazing things to savor at every corner of the country. Ask a random Singaporean on the street, and chances are they could tell you where to get the best chicken rice, chwee kueh, nasi lemak and more. It’s crazy how seriously we take our food, but I wouldn’t ask for anything less.

As you’ve no doubt already seen, I fed Kareem endlessly while we were in Singapore. It was exciting and so delightful to watch for his first reactions to flavors, aromas and sights that were so familiar to me. From fish head curry at Muthu’s Curry in Little India to an Old Chang Kee curry puff to a fresh peanut pancake (made with kaya) from a coffee shop by the Block 58 wet market in Bedok South, I wanted him to try it all. And he did.

Here is a snapshot of our tour of Singapore, the foodie way. Ready? Get hungry:

  • Nasi Lemak: Coconut rice served with fried chicken, shrimp, beef rendang, fried peanuts and little fish, and my personal favorite, a dollop of samba chili.
  • Hokkien Mee: Stir-fried yellow noodles with seafood (often shrimp and squid), egg and of course, sambal.
  • The hawker center right across the street from my high school days.
  • Someone's excited to grab lunch!
  • Yong Tau Foo: A dish where you select your ingredients and then choose if you want them cooked with noodles, rice and/or soup. Healthy and delicious!
  • The Block 58 wet market in Bedok South.
  • Our regular fishmonger's stall.
  • The fruit stand where we bought some red dragon fruit. Unfortunately not Kareem's favorite.
  • We even had dinner at the airport! Yes, you heard that right, the airport. Here is our garlic beef at Crystal Jade.
  • Seafood crispy noodles.
  • Black sesame glutinous rice balls.
  • Nigiri sushi (and our little stack of colored plates) at Sushi Tei.
  • A little afternoon tea at TWG anyone?
  • A feast at Muthu's Curry in Little India.
  • The chefs at work.
  • Our banana leaf plates at Muthu's Curry, complete with biryani, naan, tadkaa daal, tandoori chicken and vegetable sides.
  • The centerpiece: Fish Head Curry.

 

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LizT

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