Singapore is the abode of different kinds of food. You can enjoy food according to your own choice. Chinese foods are usually eaten in Singapore. These are commonly originated from southern China. Special mention can be given to Fujian and Guangdong. Authentic menu is certainly available and more commonly in fancier restaurants, the daily menu are generally served in hawker. These centres have riveted a number of tropical touches. Heavy use of chili is prominent and the Malay fermented balacan i.e. shrimp paste as seasoners. Noodles can be served as soup i.e. tang and also as dry i.e. kan. The actual meaning is that the noodles will be served tossed with chili and some spices in one bowl, and the soup will be served in a separate bowl as well
Bak chor mee can be explained as noodles with minced pork. This is found tossed in a chili-based sauce with lard. Ikan bilis or fried anchovies are also present with vegetables and some mushrooms.
Bak kut teh, i.e. ’pork bone tea’, is a soup of pork ribs. This can be prepared by simmered the pork ribs for hours in broth until they are ready to fall off the bone. Singaporeans have a preference for the light and peppery Teochew style. But a few shops also offer the original aromatic and dark Fujian kind. Bak kut teh is typically eaten with mui choy i.e. pickled vegetables, white rice, and a pot of strong Chinese tea. The name has been coined because of these side dishes. The stock itself doesn’t contain any tea. If you want to impress the locals order some tiao fritters from a nearby stall. You can cut them up into bite-sized chunks and then dip into your soup.
Char kway teow is the typical fried noodle dish in Singapore style. It consists of different types of noodles in thick brown sauce. Strips of fishcakes accompany the noodles. Chinese sausage, a token of veggie or two and either shrimp and cockles can also be found. It is quite cheap and the rate is $2-3 per serve.
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