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Lunch recipes for work singapore,30 minute meals rachael ray lasagna,how can i lose weight in 2 weeks - For Begninners

Despite its diminutive size, Singapore is second to none when it comes to eating street food.
While economic prosperity has brought fine dining from around the world to the city-state, the best food is eaten on plastic stools, where your sleeve fills in for a cloth napkin. In Singapore, the government has consolidated all the street vendors into food centers setup all over the city. You’ve probably all heard about Singapore’s famed chicken rice and laksa, but here are five delightful street food specialties to try the next time you’re in Singapore. At Zhen Zhen Porridge their specialty is rice porridge as the name implies, but I go there for the yusheng.
When I got to Jian Bo Shui Kuei in Tiong Bahru Market somewhere between breakfast and lunch, there was still a line about ten deep waiting to pick up an order of their famous Chwee Kueh.
While it was undoubtedly inspired by Hokkien-style noodles, Lor Mee is a uniquely Singaporean dish. While Chicken Rice and Chili Crab are interchangeably touted as the national dish of Singapore, if there was one dish that represented the country in its make-up, it would be Rojak. Originally from the Fujian province in southern China, Popiah was introduced to Singapore by Teochew immigrants. November 1, 2013 by Singapore Foodie 8 Comments If you want to know the kind of food that Singapore is famous for, then this list is a great start, especially for a newbie to hawker dining. This was a new food for me when I tried it with a local expert (well semi-local, thanks Kinny!) Bak Chor Mee is a mix of pork and noodles, we ordered ours ‘dry’ which means there’s only a small amount of gravy in the bottom, then you can add more as you go.
Not many of the items on this list are breakfast food, because I’m personally not mad for Singaporean breakfasts.


It took me a while to work out that Carrot Cake in Singapore is nothing like the version you have with coffee in Melbourne. Another world famous Singaporean dish, fish head curry is aptly named but sometimes scares people away. With four official languages (Chinese, Malay, English and Tamil), Singapore is a melding pot of people from around the world, and it shows in their cuisine.
Often described as the Singaporean version of Carpaccio, thin slices of raw fish are topped with aromatics and dressed with oil and soy sauce.
For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures.
I’ve tried and tested all these dishes and although I have my favourites, this list of the best hawker foods in Singapore includes uniquely Singaporean dishes and therefore I’ve included them all as candidates for the best hawker foods.
The bowl is filled with minced pork pieces, noodles (make sure you ask for thick), liver, crunchy pork scratchings, crispy fried anchovies and in this case pork balls.
Malaysian in origin (I believe, but, feel free to correct me if I’m wrong) I tried the one at Adam Road where they are quite famous for their Nasi Lemak. Although I have to admit that you don’t normally find xiao long bao (dumplings) in a hawker centre, there are a few places where you can find them, and nonetheless pretty much every visitor to Singapore wants to try some tasty dumplings and dim sum. And let me know if you have anything more to add to the background of any of these Singaporean dishes, I always like to learn more about my food history.
Stay tuned this week for a post that includes some of the stalls at 119 Bukit Merah Lane 1! A hawker centre is an open air place where several food stalls gather to sell different Singaporean specialties at a cheap price.


Singapore may very well be the only nation in Southeast Asia where you can let your inner glutton loose without worrying about the repercussions later. Now what I’d like to tell you is to go to a little Hole-In-The-Wall joint, where an old Uncle serves up his traditional xiao long bau using a recipe handed down by previous generations.
The soup is a clean and clear broth, full of thick noodles (or you can ask for thin ones if you prefer) and a massive chunk of some of the best fish you’ll taste in Singapore. Many foodies out there will chastise me for this no doubt, but I think Din Tai Fung is the best.
At Fortune Food they also do a wasabi mayonaise version of chicken floss rolls which is super tasty.
Make sure you have time to queue, I’ve arrived here at 11.45am and had to queue for 30 minutes! Perfect for a cold day in Singapore (like when it’s 24 degrees!) This one is so good that I listed it as my favourite for Hotel Club on their Secret Singapore Foodie Edition (click this link to see).
Recipes vary but my advice is to try Carrot Cake where you see a big line of people waiting for it – they’re usually on the mark! I don’t have a picture of it as I visited with my niece and nephew at the time and they distracted me The picture above is from Boon Tong Kee on River Valley Road ($8.80 for a small serve).



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