today we're in Singapore and we're gonna be traveling all over the island to show
you some of the best local food
Singapore is a country obsessed with
food the food culture here is diverse and delicious this is our second video
from Singapore and we're traveling all over the island to bring you the best
local food watch out for mouth-watering Hokkien noodles, Singaporean classics and
one of the best hawker centers on the island
in this four part series we're
hunting down the country's most authentic and tasty food from local
favorites to food you'll find nowhere else you don't want to miss this series
get ready for some mouth-watering food
I'm Thomas and I'm Sheena and we're
Chasing a Plate, we hope you're hungry let's eat
we're all about finding the
best local food in the cities that we visit so we can give you an insight into
a country's food culture so on this channel you are not going to find food
which has been created just so you can put it on Instagram, there aren't gonna be
any rainbow bagels, no soft serves which are coated in gold leaf
none of that, it's all about authentic and delicious flavours we're starting
this video in a hawker centre which is out west and this first dish is a noodle
dish called lor mee and it is certainly authentic and let's hope it's delicious
so this first dish we're having lor mee is from a hawker centre but this hawker
center's quite far out west on the island so Singapore's a very small
island nation so it's really easy to actually cover a lot of ground when
you're here, it's quite easy to to not go far and stay close to the center of town
but we really love jumping on the buses and the trains and getting way out of
the centre and finding some really incredible food at these hawker centres
so this lor mee looks amazing we're ready to dive in
how good does this lor mee look it is a
hodgepodge of different ingredients lor mee is probably best known for the
gloopy sticky gluggy gravy look at that it is so so gloopy and thick and then
you've got all of these different ingredients there's a ton of stuff in here so
let me talk you through what we've got there's the Hokkien Chinese pork roll
which is called ngoh hiang it's been deep-fried, tons of thick noodles just
coated with that gravy, there's some fish cake here some fish
flakes we got the fish lor mee um what else is there a braised egg, some coriander a
dollop of chilli she's squirted some black vinegar on there and oh look there's
also some pork in there some braised pork so let's just get into this thing
I'm gonna coat those noodles with that gravy, let's try it
that gravy is epic you can taste the five spice in there and it just um
it's not heavy it's actually quite light, I'm gonna mix everything through to
get that chilli and vinegar coating all of the ingredients check out this pork
roll it looks real good
it's really fresh so it's still quite crunchy on the outside so much flavour
mixing everything in together really did the trick you can taste
the tanginess from the black vinegar that she added at the end and then just a
beautiful subtle spice
this is just heaven
okay one more bite with a bit of this pork belly and some fish
I've got gravy all through my hair
it's so good the fish is quite strong in flavour it tastes a little bit like mackerel I
know that traditionally they use red snapper but it tastes stronger than that
and the pork belly was just melt-in-your-mouth this is just hearty really
soul-satisfying food
the next stop on this food hunt has taken us right up to the north of
Singapore so we've gone right from the west all the way up to the north and
we're here for a laksa and this is a classic curry laksa and based on the huge
queue at the stall this is going to be incredible
the line moved really quickly at this stall and the stall doesn't even have a name
it literally just says laksa but it's so popular which can only mean good
things and the bowl of laksa is small but perfectly formed there's so
many delicious looking ingredients in here so we've got rice noodles
there are bean sprouts there's tau pok which are tofu puffs there's some
slices of fish cake, there's half a boiled egg it's all swimming in this coconut-y
looking curry broth and then I added a dollop of sambal which is chilli paste and
then a sprinkling of laksa leaf which is Vietnamese coriander so what I'm gonna
do is just give it all a big mix-up get those flavors moving around all working
together okay
those noodles are really bouncy and still have a little bit of texture and
that broth it's got a real spicy hit I think it might be from that sambal it's quite
hot
ohh but that broth is so creamy and rich
I also found some cockles hiding at the
bottom of the bowl so let's just load up a bit of a spoonful get more of those
noodles on there and then one of my favourite ingredients in a bowl of laksa
the tofu puffs they act like a sort of a sponge soaking up all of that broth
holy moly it's so good when you bite down onto the tofu puff it explodes
with all of that broth in your mouth and the flavours are just beautiful so, spicy
creamy, really well-rounded and quite a light bowl of laksa, it's not too heavy
and rich
that was such a good and such a well-rounded laksa
and we love finding little gems like that it's literally just a pokey little
stall at the bottom of a public housing block and this is really common in
Singapore you don't have to go to all of those mega hawker centres to find good
food, little gems dotted all around the island are just waiting to be
discovered
next up we're at one of our favorite hawker centers in Singapore it's called
Old Airport Road it's also one of the biggest if not the biggest in Singapore
it has over 70 different hawker stalls and we're gonna try a couple of places
here today
we've purchased the first snack so a couple of curry puffs one of my favourite
snacks here in Singapore and second we're gonna get some chee cheong fun
which is another one of my favourite snacks in Singapore it's basically a
giant steamed noodle
I just love these two snacks this is the chee cheong fun so it's basically a giant
noodle so she she takes a rice flour batter and puts it out on a cloth which
is over a steamer and it's incredibly thin so she lays that out over the
steamer puts the filling on top we've got two sorts here we've got a char siu or a pork one
barbecue pork and we've got a prawn version so she lays the meat or
the protein or there was an egg one as well so whatever goes inside on there
steams it away and then pulls it off that steamer, wraps it up and it's so
delicate and so thin and silky that noodle that it's really hard to deal
with so you have to be very careful and then just chops it up with a plastic
spatula and this is the end result so once that's all cut up and put on the
plate it gets covered in a sweetened soy sauce so that's a really thin sweetened soy
sauce we've got some fresh spring onion we've got some fried onions on top and
going a little bit off piste from traditional we've put a bit of chilli
with it as well so normally you wouldn't get chilli with this but it felt right to
just have a little kick on top of it and something I think you'd do more so
here in Singapore then you would in Hong Kong where this dish is actually from
and then from the first shop we got these curry puffs so we've got two sorts
and just look how buttery and flaky they look so the dots should represent what's
what so I think the one with the single dot will be the sardine version and this
one was called black pepper but I think it's chunks of pork in a black pepper
sauce they look incredible but I'm gonna start with the chee cheong fun because that's
getting cold and my favorite is always the char siu or the barbecue pork so I'm
going to start with that let's rip some off the end I'm going to go with a
bit of chilli sort of bit off piste there's got a nice bit of that sweetened
soy sauce on it
it is so silky so that rice flour noodle on the outside just dissolves
it's just a beautiful smooth silkiness it's really good I'm gonna have
some without the chilli actually the chilli is a little bit overpowering
ohhh the pork in that one I could actually taste
the pork that time so it's fine little bits of pork and they're a little bit
sweet and really nicely barbecued just nice and soft really tasty let's get a
prawn one while we're here so look at that whole prawns in there so I'll just flip
that over so a whole prawn inside and a whole
lot of that noodle oh yeah
ohhh that prawn so they were not precooked they went on
raw so they just steamed very quickly to cook them and it's perfectly
cooked nothing worse than overcooked prawn when it gets all chewy and a bit squeaky on the
teeth none of that at all amazing
all right curry puff time so I'm
gonna go with this sardine one because this is my ultimate favourite style of curry
puff
oh that is crumbly
oh my gosh it's so buttery that pastry has absolutely and utterly coated my
mouth, so buttery it just flaked apart the inner the sardine mixture is really
good let's just peel it apart so look at that
basically a curried sardine mixture with a whole lot of onions it's got a nice
little bit of chilli going on you can see some some red chillies in there
there is a beautiful spice really good and then a great hit of
chilli and it's got a great sweetness to it and you
can really taste the sardine which I really like I mean look at that filling
it's absolutely packed and the filling is not dry at all sometimes with a curry
puff they can be really dry inside but that is super wet and incredibly good curry
puff
great food center and two brilliant snacks those stalls came highly
recommended and they were super tasty that curry puff was actually a black
pepper chicken curry puff and whoaaa the chicken was super moist and had a
beautiful hit of black pepper so juicy so good, such a great day of eating
in Singapore