today we're in Singapore and we're taking you on a massive food tour of
Michelin recommended eateries, Singapore is a food paradise so get ready for some
incredible street food
everyone knows the Michelin starred soya
sauce chicken rice but we will not be eating that in this video there are so
many other amazing Michelin recommended and starred eateries in Singapore, we're
going to eat five delicious dishes in this video so make sure you watch right
to the end so you don't miss out on seeing how mouth-watering and cheap this
Michelin recommended food is
I'm Thomas and I'm Sheena and we're Chasing a Plate
we hope you're hungry, let's eat!
this is one busy hawker stall, so we arrived at 9:15am they open at 9:30am
and we waited in line for an hour but we eventually got our bowl of bak chor mee or
minced pork noodles so we've got some minced pork, some beautiful noodles, some slices of
blanched liver, there's some lean pork, some meatballs, a dumpling or two here
and then it's all languishing in this puddle of broth which is made up of a
dollop of sambal and some black vinegar and the kitchen was just a
hive of activity, they were blanching noodles, they were blanching pork
there was sauces flying, everything was a flurry and it was all action you can see
how there's a slight orange tinge to the sauce and that's from the sambal okay
let's just give it a go, I'm so excited
mmmm mmmm mmm those noodles are perfectly cooked they still have a bit of bite
they're really bouncy and that
sauce is just incredible it's very sour from the black vinegar and also has a
beautiful fieriness from the sambal, I got some bits of minced pork in that mouthful
and a little bit of that sliced lean pork and it was so tender just
incredible, I'm gonna give some of this liver a go and with a few more of those
noodles and see what it tastes like
that liver is so creamy sometimes when liver has been overcooked
it turns really grainy and has a really horrible texture but that just melted
in my mouth I've also spotted one more thing in this bowl of noodles that I
didn't mention and that's this piece of fried fish so let's just pop that in my gob
see what that tastes like
it's really crunchy, a little bit oily, has a beautiful fish flavour, what I
love about this bowl of noodles is the varying textures so you've got the crunchy
bits of fish, the springy noodles, that creamy liver and then the hero of
this dish I reckon is that sauce, it's so well-balanced, it's sour and it's got the
perfect amount of spice, my lips are tingling from the fieriness of that sambal
this is a must eat, it's so delicious
we're at a new hawker centre and this
time we're having a carrot cake which is a savory radish cake
remember down below in the description we always put the details to all the
places we're eating and while you're down there don't forget to subscribe to
our YouTube channel let's go check out this carrot cake
our plate of golden carrot cake has just been delivered oh look how enticing it
looks, the color on that is beautiful so what this is is they make a radish cake
so they make that with radish and rice flour
so they puree all that radish up turn it into a steamed cake then once
the cake has been made and steamed they cut it into little cubes let's have a
look down here actually I'll see if we can see any of those oh yea there's like
one just hanging out there, another little cube, so there's little cubes all through
there and also there's some egg so what they do with those cubes they then mix it all
up with some egg dump it on this huge pot plate and fry it in liberal amounts of
oil she was just dumping spoonfuls and spoonfuls of oil onto the hot plate to
fry this in and so you're getting this crunchy exterior and then when it was
all golden and crunchy and pretty much ready to come off that heat she was
grabbing big spoons of sambal or chilli sauce and dumping it on top and that is
where you can see there's some color here this sort of red-y tinge that
sambal sitting on the carrot cake but let's give it a go we'll get that bit
there cause it looks like it's got lots of sambal and just nice and golden and I've
got a few spring onions on this mouthful as well
mmm oh wow wow so there's pickled radish in there as well which was in the wet mixture and
that's really tangy, this sambal, it's just got a sweet spice almost to it so
it's hot with spice not crazy hot though, let's go for another bit I'm gonna go
for this, look at this big one here so let's fold
it up, I'll put a few spring onions on there, let's grab this, ohhhh it looks really crispy
on the edge
mmm oh that is good, the flavor is incredible the sour and tanginess of the pickled radish is
the main flavor and then it's mixed in with all that egg so you get a sort of
a creaminess from the scrambled egg that's all through the mixture it's like
this perfect balance of sweet and savory and it's quite salty as well it's just
all so perfectly put together I gotta have some more, look at this huge one ohhh
that is exciting you can see it's crispy on the bottom side, it's a bit more wet
looking oh yeah let's go one big mouthful on that
hmm mmmm
the perfect level of oiliness, that is awesome and I love the little, the little spring onions
they just they add a little a burst of freshness great dish, great dish
next up we popped into a really busy hawker center to get one of my favorite
snacks- curry puffs and look at these things
oh they're nice and hot so we've popped into this beautiful little park to eat
these guys you can see how flaky that's gonna be
now we got two sorts one is a chicken and curry and one was a sardine so I
don't know what the dot means but let's rip into this one and see what's going
on, oh my god look how flaky that is, ohhhh that looks like the sardine one oh you
can see some onions, a big red chilli and all that flakes of sardines ohhhh god it
smells good, it smells so good really strong of that
sardine flavour, whoa okay I gotta eat this, I don't know what to do it's going
everywhere already mmm oh man oh man mmm that's good wow it's so juicy that mixture, I find with
sardine curry puffs sometimes they can be a bit dry and that is not dry at all
the sardine flavor is strong in a brilliant way like it's not too oily but
it's just a beautiful strong sardine taste, the chilli really sings, great pop
of chili and then the onion just a nice little almost a little bit of a crunch
from that and a sweetness this is so messy I'm just going to have to put this whole
bit in, oh my god mmmm oh that pastry, it is to die for, it just crumbles in your mouth it was amazing
watching them make these because they were rolling them out in a way so that
this pastry would be all puffy and layered like it is and that's why it's
so flaky, he was rolling and then folding and then lightly rolling and
then cutting so it was almost like a scroll of pastry before the final roll
was done to then have the filling dumped inside and that pastry folded up so it
could then be baked into this beautiful little bite, oh that is good
I've got the chicken and potato curry one to try, let's just crack into this bad boy whoa, wow look
at it it's filled with tiny little cubes of potato and then you can see the
chunks of chicken and then also on this side I think there's a bit of onion in
there, that pastry is just unreal it is so flaky as I broke it open it just
sort of fell into my lap it was so flaky let's give this a go
mmmm wow oh
this is the flakiest, most light pastry I've ever eaten in a curry puff, it just
melts in your mouth and it is just so light there's no stodginess and then
that filling is just really mildly spiced, the potato is really tender and
then those chunks of chicken are really really beautifully cooked this is just
awesome and it's so packed with filling this curry puff, so it's not um a little
snack it's quite hefty in size so that's gonna fill us right up oh this is a
winner
I got the very last little bit of the chicken and potato one here
oh my god they are
unreal, it's so cool when, I'm sorry it was so flaky
it's so cool when something you can buy pretty much everywhere and you can
see a lot of, becomes next level like that I mean that is next-level curry puff
so worth getting but for us the sardine one if you have one out of that
selection sardine was phenomenally good a beautiful moist liquid umm filling
inside, the little bits of chilli, incredible curry puff but both of them
really good that was an awesome snack
we're at our next hawker center to eat a plate of fried noodles
from this stall behind me, let's go and grab a plate
this is one of my favorite
dishes to eat in Singapore, fried sotong prawn mee so sotong means squid and mee
means noodles so look at this plate, it looks a little bit like a gloopy old
mess but I can assure you in the taste stakes this is so delicious
these are fried noodles and I love watching the chef at work so in his wok
he's tossing up these two different types of noodles so the yellow noodles and
also the rice vermicelli, he adds garlic he adds sweet soy and then he adds ladles of
beautiful creamy seafood broth and that's why the noodles actually look a
little bit soupy almost because of that broth that's been added, so we've
also got squid so pieces of squid, there's some egg in there, there's prawns
and then there's this huge dollop of fiery sambal I've got these limes to add to
give it a little bit of a zing and then just give that a toss through also grab
some of that sambal and mix it through to give it a really nice spicy hit let's
give it a go, see what it tastes like
mmm mmmm mmmmm I really love the different textures of the two types of noodles so the yellow
noodle and then that rice vermicelli, that sambal is actually quite mild
so not a really fiery bit of heat, let's give this squid a go, together with
some more of those noodles adding that line has just really given it another
depth of flavor that acidity is really good
the squid is so tender, I think the strongest flavor though is that prawn
broth or that seafood broth so the seafood broth has been soaked up by the
noodles, and there's just a wealth of flavor coming out of each mouthful this is a
great plate of noodles
we've just ordered our next dish from the stall behind me and I am super
excited about this one it's claypot rice that is cooked over
charcoal, I have a sneaky suspicion that this is going to be a winner
our claypot rice has arrived and boy does it look good the top of the rice is
just coated or covered in all these treasures, so you've got these pieces of
chicken which are on the bone, you've got lap cheong which is Chinese sausage there's pieces
of pork liver which has been cured and this here hiding here is a little
nugget of salted fish, that is going to add such a savory salted flavor on the
table there is a pitcher of oil and also some special secret dark sauce so what
I'm going to do is pour the oil over our rice
and then also some of this dark sauce and it is so thick look at it, it's
almost like caramel oh god that is going to add such a full flavour sensation and
then I'm gonna get my spatula and just mix it all up
so let me just swing this around so I can hold that handle and just get all
that sauce and oil mixed up into the rice oh gosh the smells coming off of
this thing are so good so I'm just going to coat all of
that chicken and the pork sausage and the liver in that dark sauce, so what's
really special about this restaurant is that they cook the dish from start to
finish in this claypot over the charcoal, so put the rice in which is
uncooked, the water and then all the ingredients and it just bubbles away let's
taste this thing, get some of that rice first also a bit
of that lap cheong, let's go
gotta go for another mouthful wow the rice is so loose and that lap cheong so that
preserved Chinese sausage it's super sweet and it bursts in your mouth
because there's a fair bit of fat in that sausage
and it just bursts with flavor, I'm just gonna try a bit of this chicken so it's still on the bone
there's a lot of skin still on the chicken so I imagine that that would have just sort
of melted and coated that rice as it cooked
mmmm it is the most tender thing in the world the meat just melted in my mouth that
skin as well that beautiful fat sort of just oozed
in my mouth this has just got so much flavor, let's try a bit more of this rice
a spoonful of rice and then another piece of that chicken just go full mouthfuls
see how we go
mmmm just packed full of flavor and that mouthful had a real hit of that salted fish
so the salted fish was only a tiny piece but it adds so much it's really savory and
it's sort of dotted throughout the dish now so we'll just get mouthfuls of that
this is one heck of an amazing dish okay so we've come to the best bit about
claypot rice and it is this crust that has formed on the bottom of the claypot and
along the sides so because the rice has been cooking over the charcoal for about
30 minutes this crust has developed, the rice is
stuck to the bottom and it's like formed this skin so what I'm gonna do is just
hack away at these crusty bits and just try and remove that from the
bottom whoa look at that can you hear that crunch? It's so crackly and crunchy this
is going to be so delicious okay so I've got sort of a spoonful of
crusty crunchy rice bits, it's just a tiny bit burnt because it's just been stuck to
the bottom of the pot but let's give this a go, this is the best
bit honestly
that's like eating rice crispies it's got that little bit of smoky charred
flavor and it's super crunchy ohhh
so good
whoa Singapore has some epic food that last dish the, the claypot chicken
incredible it was a huge meal and I am so full after that day of eating, really
cool trying all those Michelin recommended or starred places what a day
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thanks so much, we'll see you next time, bye