A bowl of mouthwatering classic fishball noodles can be found easily at hawker stalls,food courts as well as coffee shops in Singapore.Fishball noodles normally served in either dry or soup form,and come with variety of noodles from mee pok to

Favorited by the Singaporeans and Malaysians, the curry puff is one of the most popular snacks today. Fillings may include a thick curry (to prevent the juice from oozing out), chicken, eggs, (or sardines and black pepper chicken, or that

This popular South-Asian cuisine has been fancied by many, including myself. The yellow rice, as many may call it, is one of the most popular dishes in our region. Known as Biryani, or Briyani in today's context, is made with

The name ban mian (board/block noodle) came from the Hakka method of cutting the noodle into straight strands using a wooden block as a ruler. In Hakka, some might call it Man-Foon-Char-Guo (麵粉茶粿) or Dao-Ma-Chet (刀嬤切). In Hokkien, it was

Bak Chor Mee, also known as "minced meat noodles" in either in the Hokkien or Teochew dialect, is a staple dish in Singapore's street food. It's a bowl of noodles (usually dry) and filled with minced pork, pork balls and

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. An ingredient found in many Thai dishes and used in every region of the country is nam pla, a clear fish sauce that is

There are various types of laksa (spicy coconut milk-based noodle soup) in Singapore–from the tamarind-tang of Penang Laksa to the curry-like Sarawak Laksa. But none is more famous than our home-grown Katong laksa. Katong laksa is inspired by the Peranakans

Kaya Toast has been a breakfast staple since the olden days - loved by many, even the older generations. It is a well-known snack in Singapore and Malaysia, prepared with kaya (coconut jam), a topping of sugar, coconut milk and

Indian rojak is the sister dish of Rojak (Chinese rojak). It is always equally tasty as Rojak and even tastier somehow! Not at all like the fruit rojak that you had, the Indian Rojak doesn't use shrimp paste and you