Meet the three generations of Mui Kee Congee and find out the secret behind their success. You might consider congee to be a simple dish but to make it this tasty takes bucket loads of time and effort. Literally! With a huge following in their hometown Hong Kong these guys have just opened in Singapore. If you are taking a private tour in Singapore with us and want to visit the new Mui Kee Congee branch just let us know.
Steamboat is a Chinese hotpot. You have a ‘boat’ of soup or stock base in which to cook your selection of raw ingredients (fish, meat, veggies). Some Steamboats are divided into two, three or even four sections allowing you to mix and match a number of different soup bases. Put this on your list of ‘must try’ in Singapore for a fun night out.
Fish head curry is unique to Singapore. It is, as it sounds, curry made and served with a fish head in. It is the invention of a Indian immigrant to Singapore called Mr Gomez. Noticing that the Chinese REALLY liked to eat the fish head he added it to his traditional South Indian fish curry recipe from Kerala and it was an instant hit! You can find Fish Head Curry in both Chinese and Indian restaurants in Singapore. If you do try one on your food journey around Singapore don’t forget to scoop out and chow down on the eyes!
Fish soup bee hoon, also known as fish head bee hoon, is a noodle soup dish. The noodle is the bee hoon noodle which is better know as rice vermicelli to none Singaporeans. There are two main types of Fish Head Bee Hoon; one with milk and one without. Our picture shows one with milk which has a whiter cloudier consistency. The snakehead fish is most commonly used in this soup but some restaurants will use pomfret or grouper. This is one of the healthier foods in our foodie guide.
Durian is known as the King of Fruits. It is also know as the Vomit Fruit so potent is the smell! Like Blue Cheese and Stinky Tofu once you get passed the smell (IF you can get passed it) your taste buds are in for a treat! Durian is insanely popular in Singapore with people paying as much as US$40 per kg! If you haven’t tried Durian before we suggest that you go with one of the cheaper ones (circa US$11-18 per kg) to see if you like it first. If the smell is too strong to get passed how about a Durian Ice-cream to ease you in? Click into this post for a picture of me (Laura) trying the ice cream on one of our Singapore walking tours.
Duck Rice is predictably duck meat served on rice. There are two main types of Duck Rice in Singapore originating from two different groups of Chinese immigrants to Singapore.
Teochew duck rice has a light thin gravy and is served with white rice. The meat is braised, de-boned and thinly sliced. Hokkien duck rice has a thicker gloopier gravy and is occasionally served with yam rice. The meat itself is roasted.
Pictured is a Teochew duck rice.
Dosa is a South Indian speciality that made its way to Singapore with the Indian immigrants. It looks like a big rolled up pancake and it is served with a selection of dips. The main ingredient of Dosa is rice and black gram (an Indian pulse) which is ground to form a batter. Fried in ghee it is not the healthiest of foods but it is delicious!
You should eat Dosa with your hands if you want to do it in the traditional way. Make sure you use your right hand, the left is the one you use when you go to the toilet! Use your thumb and fingers to tear off a bit of the Dosa and then scoop up the sauce. Join one of our Singapore food tours for a master class in how to eat them correctly!
Dim Sum hails from the province of Canton in Southern China. Essentially ‘Chinese Tapas’ it is a serving style rather than a food itself; small portions of food designed to share. You can find everything from steamed buns to dumplings, to deep fried snacks, to seafood, meat and sweet snacks on a Dim Sum menu. Dim Sum arrived into Singapore with the early Chinese immigrants from Canton and Hong Kong. It is a firm favourite on our food tour in Hong Kong.
Curry Puffs are another firm favourite in Singapore. Usually semicircular in shape they are pastry shells filled with a curry filling. If you are British think of it as a miniature crispy curried Cornish Pasty. Most often the filling is chicken curry with potato but tuna curry, vegetable curry and other variants are also available.
Such is the love of the Curry Puff in Singapore that countless tests have been conducted to try and find the best puff in Singapore and #thecurrypuffincident trends on Instagram.
Chwee Kueh are steamed rice cakes topped with fried radish. They are made from rice flour and starch. The direct translation of Chwee Kueh is ‘water cake’. When cooked the cakes have a little depression in the middle in which water pools.
They are one of the most traditional delicacies and are fast disappearing so try them whilst you still can. We can recommend Jian Bo at Tiong Barhu’s hawker market. If you would like to try them on your walking tour of Singapore just let us know!