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Alasan

Motivasi gabung GnO: mencari teman seperjuangan berkebun & agar makin semangat untuk berkebun di kos hingga mampu sharing pengalaman maupun hasil panennya. Mimpinya ingin punya kebun sendiri untuk keluarga dan orang sekitar serta konsisten untuk peduli & makin mencintai alam

Pink = Senin Semerbak
Hijau = Rabu Ngebon, Rabu Membumi, Sharing Session lainnya.
Kuning = Ku Jadi Tahu

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Perbedaan tanaman beluntas vs sembung nyawa

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Perbedaan tanaman beluntas vs sembung nyawa

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Kiri Beluntas, sirip daunnya lebih rapat. Warna daunnya lebih doff dan teksturnya licin. Kanan Sembung, permukaan daunnya agak berbulu saat disentuh. Beluntas bisa dibikin trancam, semua sayuran & sambal urapnya mentah.

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Proklim =

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1. poc dipanen setelah 3 minggu sampah masuk ke komposter

2. air kencing kelinci jadi POC. Amonia alami adalah sumber unsur Nitrogen. Cara pemakaiannya harus diferementasi terlebih dahulu selama 1-2 bulan & ditambah air larutannya agar tidak terlalu pekat. Proses fermentasi tidak boleh kena sinar matahari langsung karena panas dari sinar matahari menyebabkan molekul berpisah. Jadi yg tadinya baik jadi kurang efektif. Apalagi menggunakan botol air mineral yg kl kena panas simat lgsg lepas lah itu partikel plastiknya. Makanya larutan kimia kl di lab, disimpan di botol gelap dalam ruangan bersuhu sejuk

3. urine/kotoran kambing difermentasi 1-3 bulan, ditutup rapat tidak kena simat. kototan sapi bisa digunakan jadi pupuk kandang dengan catatan sudah tidak menimbulkan bau

4. pohon kamboja lumayan jg soalnya harganya ya, pdhl dia golongan tancep tumbuh asal panas

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Happens annually. Check for festival dates. Cool installations and performances over 2 weekends each year.

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Get your first look at the new Night Lights of Singapore Night Festival 2018!

Night Lights 2018

Singapore Night Festival is back again with a nine nights of light installations (17-25 August) and three consecutive nights of performances (23-25 Aug) to close off the event on a high.

With this year's theme, Bring On The Night, the festival features art installations that are more participatory than past editions, allowing visitors to feel more immersed and engaged in the art.

The festival is spread across 5 zones in the Bras Basah.Bugis Precinct and the Night Lights will be open from 7:30PM - 12:00AM. Do take note that bag checks will be conducted at Zones 3 and 4 (Cathay Green and SMU Campus Green) this year, so you are advised to only bring small bags, or no bags if you wish to visit the Ember Rain installation and Festival Village area.

Aquatic Dream (by Lekker Design and Auditoire)

Start your journey into the light from the National Museum of Singapore and discover Aquatic Dream, a walkthrough installation about the mysterious oceans.

Ember Rain (by Starlight Alchemy)

Pedal on a bicycle to make fiery sparks dance and fly at Ember Rain in Cathay Green.

The Search (by The Search Party, SUTD)

Go on The Search - an ephemeral journey around Singapore as you float with paper planes.

A tip from the creators: The light and music sequence takes place in the first and last scenes, then the middle space. Once the lights take pause, you should already move on, because there is likely a huge queue of people waiting behind you!

The Search is located at the National Design Centre's Design Gallery 1, where the popular Phosphene was installed last year. Both works were designed by students from Singapore University of Technology and Design (SUTD). Expect long wait times as the capacity for this installation is very small.

Odyssey (by Arnaud Pottier & Thimothée Mironneau)

Journey through time and space at Odyssey, this year's epic projection mapping installation at the Singapore Art Museum.

Graffiti Alive (by Arup)

Walk down the Alley of Armenian Street and witness Graffiti Alive.

Due to road works, Armenian Street is closed for pedestrians if you're strolling from Stamford Road and Fort Canning Link, so you'll need to walk along a tiny corridor below the shophouses or go through SMU School of Law.

Pulse (by Galina Mihaleva, Hedren Sum, Pataranutaporn, Kathrin Albers, Audrey Ng)

Explore a floating digital 'playground' of Pulse at the garden behind Armenian Church.

Hyperbands (by kopI/O)

Marvel at a dynamic ribbon of light at Hyperbands, as you walk past the LTA Walkway next to SMRT HQ.

Before The Word (by Pierre Ranzini and Cristina Di Pasqual)

Before The Word lets you make its giant letters come alive when you hover your hand over a mysterious control panel. See this playful installation at CHIJMES.

Orbit (by LiteWerkz x 3M)

Walk through a glittering galaxy of Orbit at Dhoby Ghaut Green, where you can touch, spin and even take flash photos of these spheres for special photo effects.

The Leap of Faith (by Teng Kai Wei)

Jump away from your problems at The Leap of Faith outside The Cathay, in this beautifully lit world of hexagons.

World of WearableArt

Be mesmerised by a World of WearableArt at the Atrium of the National Design Centre. Hundreds of fashion designers take part in this international design competition every year, and the eight finalist garments featured in this space were curated from the past three decades.

Video: Night Lights 2018

What do you think of this year's festival lights?

Singapore Night Festival 2018 - Bring On The Night

Night Lights - Art Installations
17 - 25 August 2018
7:30PM ~ 12:00AM
Bras Basah.Bugis Precinct Free Admission
Performance Nights (Shows)
23 - 25 August 2018
For a full list of night lights and upcoming performances, visit the Singapore Night Festival 2018 website.
Subscribe to Dejiki.com or Like my Facebook page for notifications of updates.

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NIGHT LIGHTS - Singapore Night Festival 2018 GUIDE

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Get your first look at the new Night Lights art installations of Singapore Night Festival 2018!

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The national pastime is eating. Hah!

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How to order coffee and tea like a local in Singapore | HoneyKids Asia

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Whether you’re a new expat or have lived here for years, ordering coffee and tea like a local in Singapore at the kopitiam is a must!

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Pulau Ubin cycling + Changi Village Food Centre

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Pulau Ubin cycling + Changi Village Food Centre

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Day trip into the 60s. Wetlands, kampong, defunct quarries, etc. (cycling intensive) and brunch at Changi Village hawker before cycling

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Weblog publishing tool from Google, for sharing text, photos and video.

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MUST VISIT! Beautiful installations.

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Future World: Where Art Meets Science, ArtScience Museum, Singapore | teamLab

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Future World: Where Art Meets Science, ArtScience Museum, Singapore | teamLab

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Mar 12, 2016 - Permanent ArtScience Museum, Marina Bay Sands, Singapore

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Check out Singapore’s local hawker fare at a glance. Just an overview. You can find most of these in ANY hawker center.

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Good Singapore food is everywhere. Without a doubt, Singapore, given its size, packs a barrage of food options that are sure to satiate every craving and longing. Our geographical location also means that much of the food we love comes from the intersectionality of cultures and locale, influenced by neighbouring Southeast Asia countries- Malaysia, Thailand, Vietnam, Indonesia.

Enter our local hawker centres, coffee shops, and food courts-gastronomical destinations ubiquitous and unique to this small island nation, shaping how Singaporeans think and dream about food.

So here's the ultimate list of 30 famous local food, steeped in heritage, that has shaped the culinary landscape of Singapore and defined what it means to be a foodie in food-obsessed, trend-driven Singapore.

If you're a tourist visiting Singapore for the first time, or a newly minted citizen looking to brush up on your local food knowledge, this is a good checklist of authentic local cuisine in Singapore that would do right by you.

1. Bak Kut Teh

One of the many stories of the invention of Bak Kut Teh (Meat Bone Tea/Pork Ribs Soup) is that during the olden days of Singapore, a poor, starving beggar came by a roadside pork noodle store to beg for food. The stall owner was in poverty but wanted to help him.

He boiled some of the leftover pork bones and added whatever cheap spices he had to flavour the soup, including star anise and pepper which created a soup that resembled tea in terms of colour. Thus, pork bone tea was born. Another story claims that it was a tonic invented to 'reinvigorate' the Chinese coolies who worked in the Clark Quay area.

Bak Kut Teh has been around in Singapore since we were still a developing country and deserves its recognition as a simple, humble dish. Most of the Bak Kut Teh here are of the pepper variety with mild use of herbs like star anise.

Choose pork rib meat in your soup for a more tender bite. The other variant would be the Klang Bak Kut Teh, a dark and highly flavoured herbal soup originating from Malaysia.

2. Nasi Lemak

Nasi Lemak is a very versatile dish and what was once a breakfast item, is now eaten during lunch and dinner too. Traditionally wrapped in banana leaves, Nasi Lemak is a Malay, santan-infused rice dish that, in Singapore, has more variations and iterations than we can ever catch up to.

The rice is steamed with coconut cream to give it a sweet fragrance. A typical Nasi Lemak set comes with Ikan Bilis (fried anchovies), peanuts, egg and sambal (chilli paste). A good sambal is arguably the mark of a good Nasi Lemak.

Nasi Lemak is so popular in Singapore, the other races have adopted this dish in their own variations and offer a wide selection of additional ingredients like fried chicken drumsticks, luncheon meat and sotong (cuttlefish) balls.

3. Wanton Mee

This Singapore wanton noodle dish was probably influenced by Hong Kong cuisine, but has become entrenched in our culture over the years. The Singapore version is typically eaten 'dry', drenched with some light sweet sauce, slices of pork char siew and wanton dumplings filled with pork, with a small bowl of soup on the side.

Auntie will also ask if you want it spicy or not. The spicy type sees chilli mixed into the noodles, while the non-spicy kids' version comes with tomato sauce. The wanton dumplings may be either deep-fried or come in the form of soup dumplings. wanton

The Malaysian variant uses a darker-coloured sauce and sweeter tasting mee (noodles).

4. Fried Carrot Cake

No, this isn't the Western dessert. This is far from it. The Singapore Fried Carrot Cake is made with eggs, preserved radish ( chai poh) and white radish flour cake, which resembles a 'white carrot', thus giving rise to the dish name. Locally, this is known as Cai Tow Kway.

This is a Teochew dish popular in both Singapore and Malaysia. Variants include the 'black' version, which has sweet sauce (molasses) added, or a crispy version with the cake fried on top of a beaten egg to create a crust and chunks of cake. Most commonly seen in Singapore though is the chopped up version with individual radish cake cubes.

5. Nasi Biryani

Biryani (or Briyani, Biriyani, Biriani and Birani) is a mixed rice dish of Indian-Muslim influence made using distinctive long-grain rice, usually Basmati rice. A little bit of saffron is also added to give the dish its distinct colour. Meats like chicken, mutton, beef or fish are often included on the side. Vegetarian versions are also popping up, to reflect the growing demand for non-meat local favourites.

Spices used are heavy in flavours like cinnamon, cloves, nutmeg and bay leaves, rendering the entire dish incredibly aromatic with a heady and irresistible bouquet.

6. Dim Sum (点心)

Another Hong Kong/Shanghai-inspired type of cuisine available in Singapore is Dim Sum or ' Dian Xin'. This is not exactly one dish, but a set of small dishes to be savoured in a group - a typical Chinese dining sharing custom. Popular Dim Sum dishes include BBQ Pork Buns, Xiao Long Bao, Siew Mai, Chee Cheong Fun and many more.

There are even Halal-certified and Muslim-owned dim sum houses to cater to Halal diners.

7. Kaya Toast & Soft-Boiled Eggs

The one and only traditional Singaporean breakfast - Kaya Toast with Soft-Boiled Eggs. The traditional bread is an old school rectangular white loaf, toasted on a bread grill, slathered with coconut or egg kaya, then slapped with a thick slice of butter that slowly melts between two slices of warm bread.

This is the classic kaya toast. Variations include using thinly-sliced brown bread, round buns or 'Jiam Tao Loh Tee' (like a French baguette).

For the eggs, they're usually placed in a large hot water metal pot and covered with a plate to allow it to cook. Then you time it and take out the eggs when they're ready (about 7 - 10 minutes depending on how well you like your eggs).

Trying not to scream like a banshee, crack open the eggs with your bare hands onto one of the two plates given and throw the shells onto the remaining plate. Season with pepper and dark or light soya sauce and pip the kaya toast into the eggy mixture for extra deliciousness.

8. Crabs (Chilli Or Pepper)
Kaya toast recommendations:
10 must-try Kaya Toasts in Singapore
Fete Kopi & Toast
133 Traditional Coffee and Toast
Charcoal Traditional Toast
TOBY's Kopi Toast Bakery

The two most famous styles of cooking crabs in Singapore are with a sweet, spicy tomato-ish chilli sauce, or with black pepper sauce. Chilli crabs are commonly eaten with fried mantous (buns), which are dipped in the luscious chilli sauce.

To achieve a delicious texture, the crabs go through a two-step cooking process; they're first boiled then fried so that the meat doesn't stick to the shell. Recently, many new popular styles of cooking have surfaced as well, like salted-egg crabs or crab bee hoon.

9. Laksa

Laksa is a dish created from the merging of Chinese and Malay cuisine, otherwise known as Peranakan culture. There are two main types of Laksa - Curry Laksa and Asam Laksa.

Curry Laksa is more predominant in Singapore, while Asam Laksa is more commonly found in Malaysian regions like Penang. In fact there are loads of variants of Laksa, differing in the type of fish used, broth and even noodles.

Traditional Singapore Curry Laksa uses vermicelli, coconut milk, tau pok (beancurd puffs), fish slices, shrimp and hum (cockles). Due to cost-cutting, taste preference, and climate change, some stalls might opt out of shrimp and cockles.

A unique Singapore variant known as Katong Laksa, features vermicelli that's been cut into short pieces and eaten only with a spoon. There is much debate on which establishment is the original Katong Laksa, but most bowls are delicious in their own way.

10. Curry Fish Head

Is it Chinese, Indian or Malay? This is another ambiguous dish that probably has a South Indian origin, but has been heavily influenced by the various ethnicities in Singapore. What I do know, is that it's delicious.

Either half a head or a whole head of red snapper is stewed in curry with assorted vegetables like lady's finger (okra) and brinjal (aubergine). The Indian-style of curry has heavier spices and flavours, while the Chinese-style is lighter and sweeter. Variants include the Assam-style fish head curry, which has an added tinge of sourness from tamarind fruit (assam).

15 best omakase restaurants in Singapore for the most authentic Japanese dining experience

11. Bak Chor Mee

Colloquially known as ' Bak Chor Mee ' 肉脞面, this is a noodle dish with minced pork, liver, meatballs, fish balls, fish cake slices, and a signature vinegary braised sauce that adds some wetness.

Typically, the dish is ordered 'dry' to savour the full flavours of the sauce and you can choose between chilli or ketchup, and the type of noodles that you would like. Noodle choices are normally either mee pok (a flat noodle) or mee kia (thin noodle), while some stalls offer bee hoon, mee sua or mee tai mak as well. Variants include a soup version with homemade noodles that's famous at Bedok Blk 85.

12. Oyster Omelette (Orh Lua)

Popular in Singapore hawker centres as well as in Taiwan night markets, this is a dish that many foreigners and locals love. Stalls that sell Carrot Cake typically also sell Oyster Omelettes as it's a similar cooking process that also utilises a common ingredient: Eggs.

Potato starch is usually mixed in when frying the egg and gives a thicker, fuller taste. Variants include a version without the starch, which is priced slightly higher due to more eggs needed instead. A special vinegar chilli is also paired exclusively with Oyster Omelettes in Singapore.

13. Hokkien Prawn Mee

Singapore Hokkien Mee features a combination of fried egg noodles and rice noodles in a rich prawn stock with cubes of fried pork fat, prawns, fish cake and squid. Some vendors add pork strips as well to add more flavour.

This dish was the creation of post-war Hokkien noodle factory workers who would gather along Rochor Road and fry any excess noodles they had. Another version easily confused by the same name is called Hokkien Char Mee, which, unlike the classic, is covered in a signature thick dark sauce and uses only one type of egg noodles.

14. Satay
Oyster omelette recommendations:
Oyster Omelette showdown: Famous Old Airport Road Fried Oyster VS Lim's Fried Oyster VS Ah Chuan Fried Oyster Omelette
Seng Thor Coffee Shop
Hougang Oyster Omelette & Fried Kway Teow, Hougang
Lim's Fried Oyster
Sengkang Square Oyster Omelette, Sengkang
Satay is a dish of skewered, turmeric-marinated meat that is grilled on an open fire. It originates from Indonesia but has become a common hawker dish in Singapore. Stalls are not restricted to any race and may be operated by the Chinese, Malays or Indians.

Typical meats include chicken, beef, mutton and even pork which is sold by the Chinese stall owners. Ketupat (rice cake), onions and cucumbers usually accompany Satay. A spicy peanut dip is also provided for the Satay and sides as well.
Hokkien mee recommendations:
19 best Hokkien prawn mee stalls in SG for the avid Singaporean foodie
Sumo Fried Hokkien Prawn Mee
Swee Guan Hokkien Mee
Deng Wen Ji 鄧文记
Quan Ji Cooked Food
15. BBQ Sambal Stingray

In the past, having a fridge or freezer was as rare as winning TOTO (lottery); barbecuing or frying fishes to mask the fishy odour after being left out in the open for days was a popular cooking choice.

Also known as Ikan Bakar (barbecued fish), stingray has since risen in popularity since Singaporean Malays figured out that sambal (chilli paste) on top of stingray = delicious. It is traditionally wrapped in banana leaf and barbecued, then a sambal paste made with belachan (dried shrimp paste), spices, shallots and Indian walnuts is smothered generously all over the top. Lime is usually squeezed over the fish right before eating as well.

16. Soy Bean Curd (Tau Huay)

Tau Huay is a dessert made with beancurd tofu, sweetened with sugar syrup. It can be eaten hot or cold, sometimes with Tang Yuan (glutinous rice balls), grass jelly or soya bean milk added as well.

In recent times, a popular and more gelatinous, jelly-like version of Tau Huay has surfaced and for a period of time, drove Singaporeans to queue like beesto honey. This version is smoother and can incorporate pretty much any flavour like mango, melon or sesame. The texture is distinct from the traditional types and some camps advocate against it due to unnatural stabilisers used. This version is only eaten cold as the heat would break the structure.

A grinding machine is used to produce a mountain of shaved ice on a bowl filled with assorted ingredients such as red bean, attap chee (palm seed), agar agar jelly, chendol, and grass jelly.
Sambal stingray recommendations:
B.B.Q Seafood

Evaporated or condensed milk is then drizzled on top, along with red rose syrup and Sarsi syrup to produce the multi-coloured, kaleidoscope effect. Variations may include drizzling with gula melaka (palm sugar), adding ice cream or other novelty toppings like durian puree or chocolate syrup.

18. Chwee Kueh ( lit. Water Rice Cake )

This is another breakfast dish seen regularly in both Singapore and Johor, most stalls selling Chwee Kueh only open in the morning and close by lunch time. Rice flour and water are mixed together to form the rice cake, then put into little saucers and steamed to produce the typical bowl-like Chwee Kueh shape.

It is topped with chai poh (preserved radish) and chilli. Making Chwee Kueh is a dying trade that the young generation does not want to carry on, so try it before it's gone forever.

19. Durian

Durian is widely regarded by many as the 'King Of Fruits' in Southeast Asia. In Singapore, we've adopted it as our national fruit-we even modelled a performing arts venue, The Esplande, after it. Most foreigners are turned off by the strong 'pungent' smell, while locals adore the succulent flesh so much that they turn it into desserts, cakes, tarts and even shakes.

Many expensive and popular varieties of durian have surfaced like D24 or the Mao Shan Wang (猫山王), which are even more pronounced in fragrance. There is a taste preference for either the more bitter variety or sweeter flesh. Whether you love it or hate it, you can always smell it when it's in the room, leading to bans in many public areas like on trains, buses, and hotel rooms.
Ice Kacang recommendations:
Cendol Geylang Serai
Ye Tang Chendol
Makan Melaka

Durian stall recommendations:
16 honest durian stores to get the perfect durian fix
10 unique durian-inspired foods in Singapore that you've got to try

20. Mee Siam

Popular among the Malay community as well as the Chinese, Mee Siam means "Siamese noodles" and is a plate of vermicelli soaked in a sweet and spicy gravy flavoured by tamarind (assam), dried shrimp and Tau Cheo (fermented bean paste). It usually comes with a boiled egg, beansprouts, tau pok (beancurd puff) and is garnished with chives.

18 best Indian restaurants in Singapore to add spice to your life

21. Mee Rebus

In the past, mobile hawkers would sell Mee Rebus by the roadside using a pole balanced on the shoulders with a basket hanging at each end-one basket would hold the ingredients and the other contained a stove and boiling hot water.

Mee Rebus is a noodle dish that uses yellow egg noodles like the type in Hokkien Prawn Mee, with a brown, sweet peanut-ty gravy. Compared to Mee Siam, the Mee Rebus gravy is much thicker and viscous, lacking in the sour assam taste. The gravy is made from sweet potatoes (the starch makes it thicker), curry powder, peanuts, dried shrimp, and salted soybeans.

22. Roti Prata

Yet another cross-cultural dish that has been popularly adopted by Singaporeans is the Roti Prata. Roti Prata is of Indian origin, has a Malay name, and is eaten by the Chinese! That's what Singapore racial harmony is all about.

A fried flour-based pancake, popular Roti Prata variants include adding cheese, eggs, mushroom, onions or even chocolates and strawberries to the batter. The dough is tossed, flipped and stretched multiple times into a large thin layer before folding the edges inwards.

Some outlets also stretch the dough so thin that it turns crispy when fried on the metal pan. These are called 'paper' or 'tissue' prata. Prata is served with fish or chicken curry while some people like myself like to sprinkle sugar onto it-sacrilegious as some may deem it.
Mee siam recommendations:
Shi Xian
Aziz Jaffar Muslim Food
Old Teochew

23. Fish Head & Sliced Fish Bee Hoon Soup

What originally started as Fish Head Bee Hoon in the 1920s has slowly evolved to using fish slices or chunks of fish meat in this age of abundance. In the past, meat was scarce and food sellers had to maximise every part of the fish including the head.

The fish head was fried to mask the fishy odour, as back then refrigeration wasn't as accessible. These days, boiled fish slices are now an available option.

The Fish Bee Hoon Soup broth is made from fish or pork bones that have been boiled for several hours, and some stalls might add evaporated milk for a fuller taste. Variants include adding XO cognac or brandy.

Fish slice soup recommendations:
Fish Soup Paradise
You&Me Teochew Fish Soup
Mei Chin Fish Soup
13 fish soups 鱼片汤 in Singapore to help weather the rainy season

24. Rojak

Singapore Chinese or Malay Rojak is a mixture of you tiao (dough fritters), bean sprouts, tau pok (beancurd puffs), radish, pineapple, cucumber and roasted peanuts. Everything is then mixed with a sweet-savoury black, fermented prawn paste sauce. Chilli is optional.

The ingredients in Rojak is quite standard. The other distinctive variant is the Indian version. Indian Rojak lets you pick what ingredients are added and usually doesn't include you tiao. Red gravy made with potato and spices is used in Indian Rojak instead. It is also dipped in a fiery red peanut sauce.

25. Chicken Rice

More accurately known as Hainanese Chicken Rice, this is one of Singapore's most well-known and celebrated dishes. No coffee shop in Singapore is complete without a Chicken Rice stall.

The whole chicken is steeped in sub-boiling pork and chicken bone stock to absorb the flavours and cook. Some shops will also dip the bird in ice after cooking to create a jelly-like finish on the chicken's skin.

Variations include roasting the chicken which is called 'black chicken' (pictured), in contrast to the 'white chicken'. The stalls with better service will de-bone the chicken for you.

The rice used in Chicken Rice is cooked with chicken stock, ginger, garlic and occasionally pandan leaves for added fragrance. Chilli sauce made with garlic and red chilli is served with Chicken Rice, and the dish sometimes comes topped with sweet dark soy sauce and heaped spoons of chopped ginger.

26. Duck Rice

Sometimes Chicken Rice stalls will sell Duck Rice as well, but the good ducks are in specialised Duck Rice-only shops. The common version of Duck Rice, influenced by roast meats in Hong Kong, uses plain white rice with ruby red roasted duck, is drizzled with an ddictive braised sauce.
Rojak recommendations:
Gu Zao Rojak
Lau Hong Ser Rojak
Soon Heng Rojak
Tow Kwar Pop

The other Teochew version uses braised yam rice and braised duck meat, along with some tau pok (beancurd puffs), eggs and peanuts on the side. Teochews just love braised sauce. Both are equally yummy and have distinct taste profiles.

27. Char Kway Teow

Char Kway Teow is another signature Singapore noodle dish made with flat rice noodles (河粉) with sweet dark sauce. Stir-fried with egg, pork lard, Chinese sausages and fish cake, Char Kway Teow was intentionally made to be loaded in fats because labourers in the past needed a cheap source of energy and what better way than to get that from one huge fatty meal.
Chicken rice recommendations:
Cockles are also usually added, as there was plenty of it in Singapore's port island. A Penang Char Kway Teow variation exists as well, using chives and prawns and lacks the sweetness that is distinctive of Singapore-style Char Kway Teow.
Mat Noh & Rose Authentic Ginger Fried Chicken Rice
Pin Sheng Chicken Rice
Leng Heng Chicken Rice
Traditional Rui Ji Chicken Rice
18 best chicken rice stalls in Singapore

28. Curry Puff

A Curry Puff is a small baked pie enclosed with either shortcrust or puff pastry, the former being the more traditional option in Singapore. A common local snack, the filling is usually made with curry gravy, chicken, potato and egg. Other variants include fillings with yam, sardines, otak (grilled fish cake) or even durian.

29. Fish Head Steamboat
Duck rice recommendations:
Cheok Kee Boneless Braised Duck
Ming Fa Duck Rice
Tai Dong Teochew Duck Rice
Top 12 duck rice stalls in Singapore you need to quackly visit

Being an island port, Singapore used to have many fishermen who would bring their fresh unsold catch to be sold as dishes instead. Teochew Fish Head Steamboat is another result of our geographic situation.

The soup typically contains a mix of fried yam, sour plums, fried fish bones and vegetables which add flavour to the soup. Raw fish slices are added in later. Grouper, red snapper or pomfret are the usual choices available in Fish Head Steamboat.

Old school steamboat places still use hot charcoal as a heat source, which apparently adds more flavour as compared to just using an electric or fire stove. Be warned-good and popular Fish Head Steamboats in Singapore have fervent customers queuing for more than an hour regardless of how nonchalant the restaurant service is.

Fish head steamboat recommendations:
Hualong Fish Head Steamboat
136 Hong Kong Street Teochew Fish Head Steamboat

30. Popiah
Char Kway Teow recommendations:
Outram Park Fried Kway Teow Mee
Day Night Fried Kway Teow
Quan Ji Cooked Food
786 Char Kway Teow
Fried Kway Teow
And finally, the last dish on this list to eat in Singapore before you die: Popiah. The Teochews call it 薄餅仔 (thin wafer) or 薄餅 in Mandarin, which in the Teochew dialect reads as ' Bo-BEE-ah', thus resulting in the English name Popiah.

The round Popiah skin is a thin paper-like wheat crepe that encases all the ingredients. A sweet sauce called hoisin is lathered onto the laid-out flat skin before fillings are added. Ingredients within a Popiah typically include small prawns, boiled eggs, Chinese sausage, lettuce, bean sprouts and primarily filled with cooked carrot and turnip strips.

Seth's Note

Now you know where and what to eat in Singapore! This is, however, in no way an exhaustive list of classic Singapore dishes. As expected, this article has generated a lot of passionate comments from Singaporeans, with their own take on who is the 'best' or on the history of our dishes.

Many of the Singapore dishes were created out of poverty and whatever ingredient was available at the time. The high number of immigrants predominantly from China, Hong Kong, India, Malaysia and Indonesia also shaped how our food culture mingled and interacted to create many of these dishes. Some people disagree and think that certain dishes listed here are not Singaporean, but as mentioned, Singapore adopts dishes from overseas and assimilates them into our culture. We're shameless like that.

No matter if you are a local or a tourist, I hope this guide I've compiled gives you a better, more authentic picture of what local Singapore food is all about.

30 best restaurants in Singapore you need to cross off your list
Popiah recommendations:
Old Long House Popiah
Good Chance Popiah

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Best Singapore Foods: 30 famous local foods to eat before you die

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Here's our specially curated list of the 30 famous local foods in Singapore you should eat. Read on to find out more.

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Convenient one-stop-try-all hawker fare.

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- very busy during weekday lunch hours
- go with more people so you can share multiple dishes!

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The ULTIMATE Guide to Amoy Street Food Centre!

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Located in the CBD area, Amoy Street Food Centre is a bustling hawker centre which houses Michelin Bib Gourmand awardees.

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Place to cool down!

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Gardens by the Bay in Singapore is a true classic when it comes to tourist attractions in Singapore. It's kind of another world you enter and you can either choose to visit the Cloud Forest, Flower Dome or the main site of the supertree grove and surrounding areas. Each evening/night you can also enjoy a spectacular light show at the Supertree Grove (free entrance). Bring some picnic and do as the locals. In this article, you can read all about the Gardens by the bay in Singapore as well as the Cloud Forest and Flower Dome from my own experience.
What to expect

At Gardens by the Bay, you can visit the following attractions: The Cloud Forest, Flower Dome, OCBC Skyway, Supertree Grove, Heritage Gardens, Sun Pavillion, Children's garden and Bay East Garden to mention the most notable spots.

I recommend starting with the Cloud Forest since that's the most popular place to visit at Gardens by the Bay. When entering the Cloud Forest you'll be met by the tallest man-made waterfall in the world.

On top of that, the Cloud Forest is also the biggest glass greenhouse in the world, quite impressive!

There are several levels to stroll at the Cloud Forest and each will offer spectacular views, plants, and kind of a feeling that you're walking in a movie. It's quite surreal and the total area is huge!

It's very majestic to see all the people walking at the bottom level from the top. And of course, the cloud forest is a great place for vacation and Instagram photos!

How long time do you need in the Cloud Forest?

My recommended visit time for the Cloud Forest is about 1-2 hours. If you do it quickly it can be done in 20-30 minutes, but on the other hand, you won't enjoy it as much if you're just stressing through it.

You can book the tickets in advance here

Flower Dome

Another popular spot in the Gardens by the Bay is the Flower Dome, and as you can guess from the name, this place is all about flowers of different sorts. If you're into flower photography this place will probably be somewhat of a haven, and the same goes if you just like to see beautiful flowers.

For me, sure flowers are pretty, but I'm not a huge fan of photographing flowers or spend a lot of time looking at them. With that said, the Flower Dome is a must place to visit in Singapore if you like beautiful flowers. It's well-organized and features flowers and plants from different continents.

So, you have lots of variety and the display is great as well.

How long time do you need in the Flower Dome?

If you're like me and just enjoy watching some beautiful flowers and move on quite quickly, I would say 30-60 minutes. If you're into flower photography I can imagine that you could spend several hours in here.

But the average person probably spends about 60 minutes in the Flower Dome.

You can book the tickets in advance here

OCBC Skyway + Supertree Grove

Another activity I can recommend here at Gardens by the Bay in Singapore is the famous OCBC Skyway, where you get to walk among the supertrees and enjoy amazing views. It's a little scary if you're afraid of heights, but it's safe and you won't fall down as long as you follow the safety guidelines.

The total height is 22 meters and the whole aerial walkway is about 128 meters long. It's a cool experience that you can buy extra for 8 Singaporean Dollars per person. And the photo opportunities here are amazing!

How long time do you need for the OCBC Skyway and Supertree Grove?

The skyway is walkable in 5 minutes, but most people stay for about 20-30 minutes to take photos. It's a great experience in itself and it's pretty cool to walk 22 meters up in the air with an open surface.

For the supertree grove, you can walk the entire place in about 10 minutes, but again, there are a few spots where you will want to take some photos. So, in total, I would recommend setting aside 30-60 minutes for the OCBC Skyway and Supertree Grove together.

Gardens by the Bay light show

Locals and tourists gather every night around 7 pm to see the light show. It's a free attraction, and you just go down to the ground floor at the Supertree Grove. There's a large grass field where people bring picnic baskets and blankets to sit on while watching the light show!

The first light show starts at 7:45 PM and the second one starts at 8:45 PM. So if you miss the first one you get a second chance an hour later. But make sure to arrive 10-15 minutes earlier at least to get a good spot.

How long time do you need for the Gardens by the Bay light show?

The light show itself is about 15 minutes long but if you want to get a good spot, I would recommend setting aside 30 minutes to the Gardens by the Bay light show.

I think it's totally worth it, and especially if you enjoy watching light shows.

Highlights

Visit one of Singapore's most popular indoor and outdoor attractions

Walk 22 meters up in the air and enjoy beautiful views

Amazing photo spots

Lots of beautiful flowers and plants

Explore three unique gardens

Wander around in the world's largest glass greenhouse - the Flower Dome

Admire the world's tallest indoor Waterfall in the Cloud Forest

Learn about each geographical environment and how climate change affects the plant's life

Useful information

The ticket itself include entrance to the Cloud Forest and the Flower Dome. As mentioned before, the Supertree Grove is always open to the public, and the extra ticket for OCBC Skyway is 8 Singaporean dollars, or 5 SGD for children 3-12 years.

How much does it cost?

The ticket for the Flower Dome and Cloud Forest costs 17 USD per person. Click here to book your experience!

Ticket valid Until: Printed on Voucher

Opening Hours: 9 am - 9 pm

Location: 18 Marina Gardens Dr, Singapore 018953

Closure Dates (Flower Dome): Jan 17, Feb 28, March 28, Apr 18, May, June 13, July 11, Aug 29, Sept 26, Oct 17, Nov 07, Dec 2.

Closure Dates (Cloud Forest): Jan 16, Feb 27, March 27, Apr 17, May 15, June 12, July 10, Aug 28, Sept 25, Oct 16, Nov 06, Dec 11.

Make sure to provide your full name as written on your travel document/passport.

How to get here

It's easy to get to Gardens by the Bay with both car/taxi and public transport. Unless you stay close to Marina Bay Sands, I wouldn't recommend walking. Uber or Grab is cheap to use in Singapore, but there is also a convenient metro stop at one of the entrances.

There is also a shuttle from the entrance when you walk here from the Helix Bridge.

By bus/train
Via the Circle Line or Downtown Line

Alight at Bayfront MRT Station (CE1/DT16)

Take Exit B and follow the underground linkway

Exit and cross the Dragonfly Bridge or Meadow Bridge into Gardens by the Bay

Via the East-West Line

Alight at Tanjong Pagar MRT Station (EW15)

Take Exit C and head towards bus stop no. 03223 located at International Plaza, Anson Road

Hop onto bus no. 400 and alight at bus stop no. 03371 along Marina Gardens Drive

By walking
From the Helix Bridge Towards the Art Science Museum
Follow the footpath which leads under the East Coast Parkway (ECP), which will bring you directly into Bay South Garden along the waterfront.
From Marina Bay Sands
Walk across the overhead bridge (Lions Bridge) located at Marina Bay Sands Hotel (open daily from 8.00am to 11.00pm), or take the underground linkway via Bayfront MRT Station (Exit B).

By taxi

If you decide to take a taxi to gardens by the bay, you just jump into the taxi and say that you're going there. Every taxi driver in Singapore knows where Gardens by the Bay is located since it's one of the city's most famous and popular attractions.

Summary of my experience of Gardens by the Bay:

This was my first visit to the Cloud Forest and Flower Dome. I've been to the Gardens by the Bay one time before, but then we only had limited time and visited the Supertree Grove and the light show.

All in all, I would definitely recommend everyone to visit the Gardens by the Bay if you go to Singapore. Yes, it's touristy, but this tourist attraction is one of those touristy places you really like and enjoy.

It doesn't matter that it gets crowded later during the day, it's still very enjoyable and the area is huge, so it hardly gets congested.

My favorite part of the Gardens by the Bay is the Cloud Forest, and no visit will be complete without it. My second favorite is the OCBC Skywalk, but the flower dome is a great place for flower lovers.

Book your Stay in Singapore

You can book your tickets in advance here

Have you also been to the Gardens by the Bay in Singapore? If so, what was your favorite? Leave a comment below! Have more questions? Don't hesitate to ask, I will gladly help as much as I can from my own experience.

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Gardens by the Bay in Singapore - My Experience + Useful Info

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Gardens by the Bay in Singapore is a classic tourist attraction and a must place to visit! Here you can read more about my experience and more useful info!

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Catet yuk bu ibu:
1. Sygonium pink
suka simat
2. Aglonema lipstik&red kochin kurang suka simat & media dominan pakis
3. philo jari&mayoi suka simat
4. keladi wayang suka simat
5. anturium/gelombang cinta kurang suka simat
6. keladi amazon kurang suka simat
7. calatea/meranti bali kurang suka simat
8. Sirih gading Njoy suka simat
9. Tanaman gantung "Kribo" gak suka sinar matahari
10. miana suka simat

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Smoothies bebungaan 😁 Telang, bunga airmata pengantin, kenikir, bayam merah, belimbing, chia seed, homemade yogurt and whey

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Sharing Session: Tumbuhan bisa curhat? Ngobrol yuk!
Bersama Isyana K, Ida Farida & Efi Femiliyah

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Cool area to hang out for the day!

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From heritage tours to a garden of singing bird cages, there's nowhere quite as inspiring as Singapore's trendy Tiong Bahru neighbourhood.

Tiong Bahru may be Singapore's oldest housing estate, but it is also one of the more interesting residential neighbourhoods to visit. With a mix of unique architecture, quirky boutiques, and good old-fashioned traditions and food, here's our list of the top 10 things to do in Tiong Bahru.

Appreciate the art deco architecture

Singapore is filled with towering blocks of flats better known as Housing Development Board (HDB) or government housing. You will notice that the low blocks found in Tiong Bahru are unique and unlike any other in Singapore. These were some of the first blocks constructed in the 1930s, inspired by the popular art deco movement of the time, with great attention paid to the lines and detail, unlike the more cookie-cutter shapes built in the following years. Look out for rounded corners, external spiral staircases and porthole windows - all favourites of snap-happy photographers.

Take your own heritage tour

Did you know that Tiong Bahru actually translates into 'new cemetery'? This is because the area used to be a swampy burial ground. Take the time to get lost in this little neighbourhood and see what surprises you can uncover - like one of the last remaining World War II air raid shelters. There are also free guided walking tours conducted by volunteers who live in the estate, usually on the first weekend of each month. If you'd rather wander around on your own, here is a free heritage walking tour map of Tiong Bahru created by the National Heritage Board.

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Go mural hunting

Take a closer look around corners and up on the walls of the Tiong Bahru neighbourhood to find some artistic treasures. Local heritage lover Yip Yew Chong, who grew up in Tiong Bahru, has three murals scattered around, depicting some of his memories of days gone past. Animal photographer Ernest Goh once had a series of chicken fish pasted on the walls, though these days only a family of three goats can still be seen around Tiong Bahru Market, where you can also spot a colourful peacock and its tail feather on the inner air well by Australian artist Makatron.

Immerse yourself in Singaporean literature

Pick up books by Singaporean authors and poets in some of the best local, indie bookshops found in Tiong Bahru. BooksActually is a huge supporter of Singaporean writers, with a whole slew of local literature and poetry titles. For the more visually inclined, Woods in the Books is a picture-book heaven for kids and adults alike, with a generous selection of children's books and graphic novels.

Indulge in some nostalgia

One favourite past-time of the Tiong Bahru's older generations is to hang up their bird cages and enjoy the singing from this elevated aviary while catching up with friends. Sadly this practice is less prevalent today, with the designated Bird Singing Corner near Link Hotel eerily emptier than it used to be. Swing by the 90-year-old Qi Tian Gong temple dedicated to the monkey god Sun Wu Kong, or for something a little more fun pop by Tiong Bahru Adventure Playground - one of the few sand playgrounds left in Singapore.

Sadly, there aren't many birds singing in this corner these days | © Jnzl / Flickr

Go cafe hopping

Tiong Bahru is a hipster haven of cafes that are perfect to grab a cuppa and have a leisurely brunch. Ready your cameras and be prepared for an onslaught of Instagramming patrons. Perennial favourites include the flagship Plain Vanilla Bakery and its delicious cupcakes, the stellar coffee at Forty Hands and the croissants of Tiong Bahru Bakery. But there are plenty of cafe options available, as well as restaurants for more substantial meals.

Do a local food crawl

The level above Tiong Bahru wet market is home to a sprawling hawker centre, home to several hawker food stalls that have been given the Michelin Bib Gourmand and The Plate awards - just look for the long queues. A local favourite is Jian Bo Shui Kueh, with its steamed rice cakes topped with diced preserved radish and a dollop of chilli - excellent for a very Singaporean snack. Other gems in the area include Loo's Hainanese Curry Rice along Seng Poh Road, and Sin Hoi Sai - the oldest restaurant in Tiong Bahru serving up delicious home-cooked zi char-style seafood.

Shui Kueh or Chwee Kueh is a popular dish at Tiong Bahru Food Centre | © Instant Replay / Flickr

Check out indie boutiques

You won't find popular brands in the alleyways of Tiong Bahru, so be on the lookout for cute indie boutiques showcasing curated fashion and quirky retail concepts. Check out Nana & Bird, which stocks local and international designers, then get your fill of nostalgic tunes over at vinyl record shop Curated Records. Afterwards, pick up some lovely flower bouquets at One Olive.

Chill out at night

Look out for some surprises in Tiong Bahru's streets when the sun goes down.Bincho @ Hua Bee is a traditional mee pok noodle stall in the day that turns into a hip yakitori joint by night, complete with a secret bar entrance near the back. Also popular is Coq & Balls, a cheekily named gastrobar with a healthy selection of alcohol, and so is Lin Rooftop Bar, which offers a great view with your cocktails on the roof of Link Hotel.

Support traditional businesses

While the hipsters may have invaded Tiong Bahru, there is a number of small traditional businesses that are worth checking out. Get your furniture upholstered at Yong Huat Upholstery on Seng Poh Lane, or look out for the lady offering shoe repair out of her house window at Moh Guan Terrace. Pin Pin Piau Kay & Co is a pokey looking provision shop that sells an eclectic mix of stuff, including quinoa and balsamic vinegar amidst its household items, while the Tiong Bahru market on level 1 still feels like a trip back in time.

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Culture Trip launched in 2011 with a simple yet passionate mission: to inspire people to go beyond their boundaries and experience what makes a place, its people and its culture special and meaningful - and this is still in our DNA today. We are proud that, for more than a decade, millions like you have trusted our award-winning recommendations by people who deeply understand what makes certain places and communities so special.

Increasingly we believe the world needs more meaningful, real-life connections between curious travellers keen to explore the world in a more responsible way. That is why we have intensively curated a collection of premium small-group trips as an invitation to meet and connect with new, like-minded people for once-in-a-lifetime experiences in three categories: Culture Trips, Rail Trips and Private Trips. Our Trips are suitable for both solo travelers, couples and friends who want to explore the world together.

Culture Trips are deeply immersive 5 to 16 days itineraries, that combine authentic local experiences, exciting activities and 4-5* accommodation to look forward to at the end of each day. Our Rail Trips are our most planet-friendly itineraries that invite you to take the scenic route, relax whilst getting under the skin of a destination. Our Private Trips are fully tailored itineraries, curated by our Travel Experts specifically for you, your friends or your family.

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The Top 10 Things To Do in Tiong Bahru Singapore

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From quirky design stores to a temple dedicated to the Monkey King explore Singapore's trendiest district with our guide to the best sights and...

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- 2-3 hours of exploration
- Check out Mustafa (interesting huge departmental store that has everything - and also has one of the most favourable foreign exchange rates)

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A Guide to Singapore’s 3 Little India...

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Singapores Little India Heritage trails offer generous glimpses into the countrys history and culture inviting travellers to partake in self-guided tours…

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Semerbak (Senin Member Berbagi Kebahagiaan)

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Semerbak (Senin Member Berbagi Kebahagiaan)

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🌟Ini saat nya member berbagi segala hal bisa:  pengalaman,tips&trik,pengamatan,cerita menarik nan membahagiakan, from garden to table (resep masak), profil tanaman yg sedang diamati dll terkait berkebun & green living
, pokoknya yg bikin berbinar member yg tampil.
Dilanjut dgn diskusi terkait topik yg disajikan member

🧕🏼 Setiap member akan bergiliran utk tampil, jdwalnya sedang disusun yaa dgn urutan secara acak.tapi jika ingin tampil duluan boleh kok.
Media yg dipakai member yg berbagi kebahagiaan, suka2 asal nyaman.
Santuy & fleksibel ☺️

🎤 Boleh mengajukan diri sebagai host utk membuka & menutup sesi semerbak

⏰ Mengikuti waktu luang member yg berbagi

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24 Maret 2021 - Rabu Membumi WHY GREEN LIVING

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24 Maret 2021 - Rabu Membumi WHY GREEN LIVING

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I like Five Star Hainanese Chicken Rice the best but others may not agree with me. There is never a unanimous favourite on this highly popular local dish. Any one on this list would be great!

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Hainanese Chicken Rice is Singapore's national dish and can be found island-wide at almost every dining spot, from humble hawker centres to major restaurants and even hotel cafés. The chicken is usually served with fragrant rice and a spicy chilli sauce, with ginger paste. In Singapore, chicken rice recipe can be roasted or braised in soya sauce for a different taste (we still like it poached). For some people, it might be the rice and chilli sauce that makes or breaks the dish. As we celebrate Singapore's National Day today, we've hunted down 17 chicken rice stalls in Singapore that are among local favourites.

1. Ah Boy Chicken Rice

Local celebrity chef, Eric Teo, has raved about Ah Boy Chicken Rice on his Facebook about 3 years ago so we decided to check it out. The roasted chicken has a crispy and thin skin that we enjoyed but a pity, the meat was a little on the dry side. Poached chicken, however, fared much better. It was tender, sweet and cooked till perfection, maintaining a smooth texture. We thought the rice itself is fluffy and loose with a nice aroma and not overly greasy. The tangy chilli dip didn't make much of an impression as it was a little watery. If you're in the area and craving for chicken rice, you should drop by.

2. Chen Ji Hainanese Chicken Rice

Chicken here is tender and perfectly complemented by the flavoursome oyster sauce. The chilli is bright and tangy and contains a spicy kick. Sadly, the rice did not fare so well as it was dry and although it has the flavour of the chicken broth, it doesn't stand out at all. What's worth mentioning here is their chicken feet soup that's only available on Mondays and Fridays after 11am. Chicken feet is full of collagen, which is good news for ladies! We loved the crunchiness of these chicken feet and the flavoursome broth made the entire package simply wonderful. So, if you come here for chicken rice, remember to go only when they're serving chicken feet soup!

3. Chin Chin Eating House

Founded in 1934, this eatery exudes a nostalgic feel and is reasonably clean. Dishes offered here are very Hainanese, including steamed chicken rice with chilli sauce and ginger dip, pork chop, chap chye and more. Today's focus is on chicken rice so we'll just skip the rest. Chicken rice at Chin Chin is drizzled with light fragrant soy sauce and sesame oil, enhancing the flavours of the tender and juicy chicken. Cooked just right, the chicken has retained its moisture with every bite. The rice is less oily but still fragrant and tasty with aroma from ginger and garlic. The chilli sauce consists of a little tanginess which made our meal very satisfying.

4. Hua Kee Chicken Rice

This stall is now run by Mr. Lim, a second generation hawker, together with his mother, Mdm. Tan who founded Hua Kee over 30 years ago with her husband. Unlike other stalls, the chicken here is chopped in large chunks with skin and bone still attached to ensure the meat retains its natural juices and flavours. We liked that the chicken was tender, juicy and full of flavours. The aromatic rice was not too oily and fluffy, with grains that separate easily. There's nothing impressive about their chilli and ginger dips but we've got to say that this is the tastiest cucumbers from any chicken rice stall. The savoury and sweet juices from the chicken clung to the sides of these crunchy slices of cucumbers.

5. Kampong Chicken Rice

What makes Kampong chicken different from the usual chicken we get at chicken rice stalls? Well, the yellow skin kampong chickens have more distinctive features such as their skinny legs and leaner bodies. They are allowed to run free and are corn fed, thus containing less fat and are healthier for consumption. The meat here is definitely not as fatty. It is leaner but still, very tender. Ladies will jump for joy and feel guilt-free for indulging in this plate of healthier kampong chicken rice due to it being less fat. Even though the rice is not as fragrant and amazing as compared to others, it complements the chicken well. The highlight was their kicky chilli sauce, which is properly thick and spicy. One word - SHIOK! Read about it here.

6. Leong Hainanese Chicken Rice

Uncle Leong used to be the head chef for "稻香村山芭鸡" shop in Novena Ville, which unfortunately, closed down in 2007 due to the outbreak of bird flu disease. His passion for the kitchen still burns strong hence, he set up his own Leong Hainanese Chicken Rice in Shunfu Market. The meat served here has a textural difference compared to others. The chicken breast is very tender and flavourful. Little soy sauce and sesame oil were drizzled onto the chicken and we could really taste the sweetness of the meat. As for the chicken drumstick, you can see the glistering chicken skin and the meat was very succulent. The rice was infused with ginger and chicken stock and the grains are very fluffy. We thoroughly enjoyed our meal as Uncle Leong's chicken rice gave a very warm, homely feel to it.

7. Ming Kee Chicken Rice

Ming Kee Chicken Rice is well-known for those staying in Bishan. It's not surprising to queue for at least an hour just to satisfy your chicken rice cravings over here. Unlike others, this stall has no chicken displayed so if you're here for the first time, you might get the wrong idea that the stall has already ran out of chicken. In actual fact, once the chicken is cooked, they will dunk it in ice water and it will be left there till it is ready to be chopped.

Shocking the meat in ice water after cooking creates a jelly under the skin. This results in the meat tasting more flavourful and succulent. Surprisingly, it tastes even better when these chilled chicken are eaten with some steaming rice. We enjoyed the skin which glided smoothly into our mouths. Chicken gizzards are also soaked in cold water here to retain the crunch. Their chilli dip, however, was a tad disappointing as it's too watery for our liking.

8. Nam Kee Chicken Rice

Nam Kee has over 40 years of experience under its belt and is a household name for many families across the island. It serves traditional Hainanese chicken rice with meat ever so tender with the unforgettable chilli sauce - and at affordable prices too! The velvet-smooth skin of the chicken is enticing enough and tucks in just the right amount of fat beneath. The meat is juicy and goes very well with the dipping sauce, which is a combination of chilli sauce, ginger paste and a not-so-salty dark soy sauce that delivers the right punch. The rice served here is aromatic and has a good consistency, complementing the chicken perfectly.

9. Nan Xiang Chicken Rice

Nancy Lim, founder of Nan Xiang Chicken Rice, took charge of her first chicken rice stall at Whampoa food centre in December 1986. Nancy and her husband takes turn to manage the hawker stall. It looks like another unassuming chicken rice stall but when the plate of rice was served, it was so fragrant you can't resist taking a mouthful even if your camera usually eats first. Chicken rice here is first stir-fried with garlic, ginger, shallots and chicken soup before cooking it in rice cooker. Not a lot of chicken rice stalls do this now because it's laborious and takes extra time to prepare the rice. Well, all we can say that it's worthwhile because frying the rice before cooking makes it even more fragrant, which is a plus point when the chicken meat is already succulent and cooked just right, leaving a gelatin layer beneath the skin. The addition of lime juice to the chilli sauce also makes it refreshing and delectable! Read about it here.

10. Tian Tian Hainanese Chicken Rice

This should be the most well-known stall among both locals and tourists. Growing the business from an unknown stall in Maxwell Market from 1986, Madam Foo and her daughter, Ms. Loi, still preside over the quality of food at all outlets with a watchful and experienced eye. Tian Tian chicken rice is cooked with American Broiler breed of chicken and remember - they defeated Gordon Remsay at the Hawker Heroes Challenge! This already speaks a lot about their food. Their steamed chicken is served slightly chilled which is very refreshing and light on a hot day. The soothing coolness is also a perfect counterpart to the "fierceness" of the chilli. Most importantly, their light, smooth and slightly buttery rice, with just a hint of garlic, sets them apart from the rest. Even celebrity chef and host Anthony Bourdain said that the rice here is so good that you can eat it on its own! There are many outlets and the one we're featuring is at Joo Chiat and it's air-conditioned too!

11. Uncle Chicken Rice

Uncle Chicken Rice is very persistent in using good quality ingredients. Their fresh chicken is simply poached, sits in cold water, chopped and served with the flavourful rice. The chicken is cut chunky with an ultra smooth skin and the flesh is tender and sweet. Served with aromatic rice that was not too greasy and loose, it has a subtle garlic flavour. Chicken stock was used to cook the rice hence, you won't get a soup here to pair with your chicken rice. The chilli has a hint of sweetness which cuts the oiliness of the rice.

12. Wee Nam Kee Chicken Rice

Wee Nam Kee started from a humble beginning and now, has a few outlets islandwide. They serve three different types of chicken - namely the poached, soy sauce and fried. We tried the poached chicken and it was executed really well in a flavourful broth. The chicken turned out to be juicy and tender, gently gingery with subtle chicken flavour. The broth is tasty enough to boost your appetite. Each long grain rice is well-oiled, mildly fragrant, yet not too greasy and separates easily into loose grains. Lastly, the chilli is amazing! It contains a well-balanced blend of ginger, vinegar and spice. It was tangy with very little sting.

13. Yeo Keng Nam Chicken Rice

Having grown up eating chicken rice here as it's just a stone's throw away from where I stay, the taste is special to me. The chicken is so plump and juicy and it has managed to retain a lot of its natural flavour since the stall owner here makes it a point not to soak the chicken in ice water for too long. I love the roast chicken here as well, due to its super tasty skin that whets my appetite for more. Rice here is whole and coated with a thin layer of oil, making the texture just right. The chilli has a tangy twist to it. Hence, I always enjoy my chicken rice experience dining here.

Phone: 6285 4153

Website: http://www.ykn.com.sg/

14. Sin Kee Famous Cantonese Chicken Rice

About a month ago, Benson is back on his feet and re-opened "Sin Kee Famous Chicken Rice" at Holland Drive with his young partner. Nothing much changes, Benson still chopes the chicken in huge chunks. His movements are still clean and brisk, each piece of meat is tender and smooth in the mouth. He will leave the leftover bones from the chicken to prepare that soup, which is used to poach chickens and rice. The slightly aromatic rice is well paired with the chilli that is spicy and tangy done right with vinegar and lime, just the way we like it. Read more about it here.

15. Yishun 925 Chicken Rice

It started with just one hawker stall within Yishun but over the years, they have expanded and now, there are a few stalls around Singapore. We're always happy for these successful hawkers who started out very humbly. Chicken meat here is cooked just right, making it smooth and palatable. We liked that it was served deboned, which makes it more convenient for consumption. The soya sauce which the chicken was drenched in is not overly salty, just perfect! Rice here is very ordinary and not as aromatic as compared to others but you know the saying, "mai hiam buay pai". Since it's so affordable, we've nothing much to complain about.

16. Yet Con Hainanese Chicken Rice

This is another time-honoured establishment lying along Purvis Street. Yet Con has been serving their style of authentic Hainanese chicken rice here since 1940. Notice that chicken at Yet Con are being laid on trays instead of being hung up - this is to prevent the juices from dripping so that flavours are bette retained. There's no silky gelatin layer under the chicken skin but we enjoyed the super "chickeny" flavour here. The chicken is lightly salted without any overwhelming drench of soy sauce seasoning, making every bite full of natural "chickeny" taste. The rice is aromatic, with the lovely scent of ginger, shallots and chicken stock. We like that it isn't overly greasy. The only downside was the chilli and ginger dip that we found too watery for our liking.

17. Delicious Boneless Chicken Rice

It was already 3pm and we were still queuing for Delicious Boneless Chicken Rice. 30 minutes queue just to get my chicken rice fix, but so worth it! We paid $11 for 2 pax meal with soup and achar. The chicken is chopped into big chunky pieces and topped with fried garlic, which is quite unique. Achar brings a refreshing touch and the rice has a pleasant garlic aroma. We are so in love with their (refillable) cabbage soup that is peppery and full of vegetables and meat. The owner is in good mood on our day of visit so he gave me an extra bowl of lotus root pork ribs soup filled with generous amount of lotus roots and peanuts.

There are plenty of other stalls that might be good but not mentioned above. Do comment and share your thoughts with us, let us know which other chicken rice stalls in Singapore are worth our calories! Enjoy your hunt in finding the best chicken rice stall in Singapore, HAPPY NATIONAL DAY!

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17 Best Chicken Rice in Singapore (Food Hunt Time!)

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We round up 17 of the local favourite Chicken rice stalls in Singapore. Do comment and share with us your personal favourite too!

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A food court is an airconditioned (higher comfort level hence higher prices) version of a hawker centre.

My favourites in this foodcourts are:
- Hokkien Mee
- Lam’s Signatures’ Abalone noodles with a side of their signature salt baked chicken thigh.
- Bak Kut Teh
- sugarcane drink

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After an extensive two-month renovation, Food Opera re-opens with an impressive tally of 27 stalls and mini restaurants in late May 2016. I frequent this outlet in ION Orchard for its fishball noodles and nasi padang. After renovation, the food heaven has more delicious and heritage dishes from parts of the world, including local hawker delights and traditional street snacks.

Here are our 7 favourites.

Xing Lou Seafood White Bee Hoon

Seafood white bee hoon is recently in trend with many new stalls offering it. Riding on this trend is Food Opera's latest addition - Xing Lou Seafood White Bee Hoon. Enhanced with shellfish such as "la la" (clams) and crayfish, as well as, prawns, it sounds like a simple dish, but the stock makes or breaks this dish.

The talented Malaysian chef from Xing Lou Seafood White Bee Hoon first wok-charred the vermicelli before braising it with seafood and pork ribs broth. One appeal is the stall front, with an ice bed mount of crayfish and scallops. They are committed to using only the freshest catches ferried into Singapore daily from Endau, a Malaysian fishing port. The all-important stock comes easy on salt with no MSG, so you taste the subtle richness of the seafood. A single portion of white bee hoon with prawns and clams starts from $6.90, and you can add crayfish for $8 or scallops for $4.

Ah Yat Kitchen

Ah Yat has been a household brand since 1970, and is regarded as the master of abalone with its repertoire of abalone dishes and Cantonese favourites. If you want to eat abalone for anything less than $10, that's quite impossible. But here's the good news - you can enjoy Ah Yat Abalone Baked Rice for only $8.80 in Food Opera!

Tender baby abalone and mushrooms are basted with a homemade abalone sauce, placed over a bed of aromatic egg fried rice, then baked to perfection. Ah Yat also serves Roasted Chicken Rice or Fries, Baked Spare Rib Rice, Special Braised Shark's Fin with Rice, and Double-Boiled Spare Rib Soup with Carrot & Corn.

Scotts Hwa Heng Beef Noodles

Being a Hainanese myself, beef noodles is usually one of our staples. It's real hard work just to prepare the beef stock. Scotts Hwa Heng Beef noodles started out in the 1940s at a humble stall along Bain Street. Dishing up piping hot bowls of Hainanese-style Traditional Beef noodles; dry or soup versions are available, the stall has kept to its original proprietary recipe which has nourished many generations of customers.

We were surprised when we took our first bite of the dry Beef Noodles Combo Set Meal ($7.50). The gravy was thick and starchy, with beefy goodness. The sliced beef adds bite to each mouthful of springy thick vermicelli. Tender and fragrant, the set also served with beef balls in soup. It's a pity they do not serve with preserved vegetables anymore; but luckily the chilli and chinchalok dip added a comfortable mix of salty-tangy and spicy flavour to the dish.

Great World Noodle House

Many of us know that You Men is best known for his Hong Kong-style roast meats and noodles, which he mastered under the tutelage of Hong Kong chefs in the early years of his career. But at Food Opera, he has challenged himself with the opening of Great World Noodle House.

Their new Fried Pork Chop Noodle ($5.80) is super solid. Tender & juicy meat is marinated and deep fried to yield a juicy and crispy pork chop. Don't play play ok! They also have Signature Chicken Chop with Noodle, Crispy Pork Chop with Fried Rice, and You Men Noodle Soup.

Ya Hua Bak Kut Teh

I am very surprised to see Ya Hua Bak Kut Teh in Food Opera. This is the only brand that my husband and I always visit during our dating days. Started in 1973 by Madam Gwee Peck Hua, she learnt the tricks of the trade while working at a bak kut teh stall and have created her own recipe since then.

Using only garlic and the finest grade of white pepper from Sarawak, its Signature Prime Ribs ($11.50) is a medium-bodied clear soup that's just a touch fiery. The chilled ribs are air-flown from Australia and Indonesia. They are boiled for hours to get the maximum flavour and to ensure its tenderness, but also careful to not mask the sweetness of the pork ribs with garlic. Here, you can also enjoy new menu items like Pig Trotters ($9.50) and Claypot Tofu ($8.70) featuring silken tofu with pork balls and egg in claypot... so homely!

Lam's Signatures

There are many well-respected heritage brands in Food Opera at ION Orchard. Another one is Lam's Signatures where owner Mr Yap Eng Lam is the man responsible for bringing abalone to the local masses. We first tried his signature Abalone Noodles at a coffee shop in Race Course Road, and later made another positive impact in the food scene when he debuted his Mini Wok Noodles.

Not only can you try the said dishes here, they have other tempting dishes like Salt-baked Chicken Thigh with Rice ($6.90). The moist chicken thigh is freshly marinated with sea salt and herbs before baking it till a beautiful golden brown. That Thai style chilli brought the dish to another level. We tried to ask for the recipe but the manager only said, "Coriander, fish sauce, sugar, chilli padi and other ingredients I cannot say lah..." Ok aunty, you win. I will come back just for the chilli.

Pepper Lunch Express

Hinging on their do-it-yourself concept using a special electromagnetic iron plate, Pepper Lunch has been a crowd-pleaser since it entered Singapore's bustling food scene. Now, customers at Food Opera ION outlet can look forward to savouring an exclusive Scallop & Chicken Chilli Crab Pepper Rice ($10.80).

Accompanied by a scrumptiously spicy chilli crab sauce made with a medley of spices, it adds complexity of the taste with the spiciness kicking in towards the end. The scallops were plump and works great with the robust sauce and Australian short grain rice. Cook the way you like it to experience the smell and taste. If you like beef, they also have Beef Pepper Rice with chilli crab sauce.

Other popular stalls include Riverside Indonesian BBQ, Thye Hong Fried Prawn Noodles, and Guan Chee HK Roasted Duck.

Let's build a food community that helps to update the food news in Singapore! Simply comment below if there's any changes or additional info to the stalls listed. We will verify and update from our side. Thanks in advance!

MissTamChiak.com will be rewarding 5 readers with $30 Food Opera's dining voucher each.

All you need to do is:
Step 1 - LIKE Miss Tam Chiak & Food Republic Singapore on Facebook
Step 2 - SHARE this entry on Facebook
Step 3 - Comment below: What dish would u like to try in Food Opera at ION Orchard?
Closing date: 22th September 2016. Good luck! This post was brought to you by Food Opera.

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7 Popular Stalls To Try in Food Opera at ION Orchard + GIVEAWAY

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After an extensive renovation, Food Opera at ION Orchard re-opens with an impressive tally of 27 stalls and mini restaurants.

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2 Parks or 4 Parks Combo tickets available

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Check out Night Safari ticket pricing, operating hours and important announcements before your visit. Book tickets online to enjoy more savings.

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Eco Office di kantor Badan Pemeriksa Keuangan RI
Narasumber: Mbak Mumun (Siti Munawaroh)

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Daun2 mentah utk trancam biasanya beluntas, pucuk daun pepaya, kenikir,  pucuk daun mengkudu, kemangi, tauge, ketimun, kacang panjang, dll. Kelapanya dibumbuin cabe rawit, bawang putih, garam, kencur, daun jeruk, gula merah. kelapanya gak dikukus tapi pilih kelapa yg enom (muda / bukan degan), gak boleh pk kelapa tua, krn akan "sepo" / gak manis.

Pucuk daun mangga juga rasanya enak untuk dilalap atau dibikin trancam

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It is everywhere! Check out blog for suggestions of the ‘best’ places for Kaya Toast Set.
- eat runny eggs with black soya sauce and pepper
- Teh (milk tea), Kopi (coffee with milk), Yuan Yang (half tea half coffee)

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Few things in life satisfy as much as the Kaya Toast-a traditional Singapore-style breakfast. It has undoubtedly become a staple for many Singaporeans since generations ago, and today, it is still widely loved.

We enjoy the old-school fare in various ways-dipping it in soft boiled egg, coffee, or just having it on its own. Very often, it is also paired with a set meal of two soft boiled eggs and your choice of coffee or tea.

You can find renditions of this dish almost everywhere you go, and to get you started, here are 11 Best Kaya Toasts In Singapore.

Ya Kun is one of the most frequented coffee stalls in Singapore, with its history dating back to the early 1940s.

The kaya from Ya Kun-made up of eggs, coconut milk, sugar and pandan-is sandwiched between crisp brown toasted bread. The household brand constantly keeps up with the trend to offer new menu items, and the consistency is the reason for our loyalty.

Ya Kun Kaya Toast
1 Harbourfront Walk, #B2-26, Vivo City
Singapore 099253
Tel: +65 6225 5789
Sun to Thu: 8.15am - 10pm
Fri & Sat: 8.15am - 10.30pm
Nearest MRT: HarbourFront

Fun Toast was originally Kheng Nam Hong, a coffee house widely known by the early residents of Telok Ayer Street. It has since rebranded to a fun-loving label where the younger generations of Singaporeans can better relate to.

One of their signatures includes the Kaya Butter Soft Bun set (S$5.20) which features kaya smothered on buns that are crisp on the outside and incredibly soft on the inside. We highly recommend you to dip it into their soft-boiled eggs for an elevated flavour.

Citylink Mall, 1 Raffles Link, #B1-04, Singapore 039393
Tel: +65 6533 1233
Mon to Thu: 7am - 8.30pm
Fri: 7am - 9.30pm
Sat: 8am - 9.30pm
Sun & PH: 8am - 8.30pm
Nearest MRT: City Hall

#3 KILLINEY KOPITIAM

The pioneer outlet of Killiney Kopitiam was founded in 1919 and still operates along Killiney Road today; it is the longest standing Hainanese coffee shop in Singapore.

Other than the kaya toast (S$2.40 for 2 slices), the coffee shop also dishes countless of local delights such as their famed Laksa and Curry Chicken. The standards across various outlets have dropped over the years, but the original branch at Killiney Road is still as good as before.

Established under the BreadTalk group, Toast Box prides itself on offering authentic breakfast that will bring one back to the 70′s.

It is set to ignite nostalgia amongst the Singaporeans, completing the experience with a good Nanyang cuppa and grilled Kaya Toasts (S$1.70 per slice). Other standouts from the menu include the Floss Toast and Crunchy Peanut Butter Thick Toast.

#5 OLD TOWN WHITE COFFEE

Though the food at Old Town White Coffee is slightly pricier, their Kaya Toast (S$1.60 per slice) is still worth a shot.

Originating from Malaysia, this franchise is now a familiar name in Singapore too. Patrons visit them for fragrant white coffee and an array of simple but delectable local fares.

Old Town White Coffee 180 Kitchener Road
#B1-31/32 City Square Mall
Singapore 208539
Tel: +65 6509 8355
Daily: 9am - 10pm
Nearest MRT: Farrer Park

#6 KAFFE & TOAST

Being the halal subsidiary of Coffee & Toast, Kaffe & Toast offers Kaya Toast at S$1.80 per serving. Their kaya spread is made with more doses of egg yolk and is generously slathered on each slice of freshly grilled bread.

We also love with the Mackerel Otah Bun that comes with fish otah.

Known for its rich history since the 1930s, Tong Ah has since moved a few doors from its original location to reside in the same space as Potato Head Folk.

Be sure to catch them toasting the kaya toast on traditional charcoal grills and you can even request for your toast to be extra crispy. Their formula? Toasting it thrice before scraping off the charred parts using a condensed milk lid.

#8 HEAVENLY WANG

Heavenly Wang serves a mean slice of Kaya Toast (S$1.50), with thick butter slices and a sweet kaya spread generously tucked in between slightly crisp bread.

This halal eatery also whips up several other Singaporean classics too, so be sure to try out their signature Mee Siam that is well-loved by the locals.

#9 GOOD MORNING NANYANG CAFE

The kaya toast (S$1.60) at Good Morning Nanyang Cafe is really unique. Their kaya spread is freshly made in-house, following the recipes of a man from Segamat; so rich, luscious and subtly sweet. But this is what sets them apart from the rest-they use ciabatta instead of regular white bread.

Other toast selections include the Orange Ciabatta set, with caramelised orange peel added to bring about a robust element in the toast.

#10 HILL STREET COFFEE SHOP

Hill Street Coffee Shop evokes a sense of nostalgia that is hard to beat.

Their Kaya Toast (S$2.50) spots a different execution with the replacement of steamed bread-and we love it so much. Expect to sink your teeth into the incredibly soft white bread, coated with a generous kaya spread with a distinct coconut element and topped off with pieces of savoury butter.

One of our favourites in this list, Toast Hut is a place that is worth all the hype and crazy queues. The owner heads over to the stall at 4am every morning to prepare for the opening of the stall so patrons can get their coffee-fix as early as 6.30am in the morning!

Their Kaya Butter Toast (S$1.60 for 4 pcs, S$3.00 for a set) goes extremely well with the aromatic and fragrant coffee.

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11 Best Kaya Toasts In Singapore For An Authentic Local Breakfast

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Few things in life satisfy as much as the Kaya Toast-a traditional Singapore-style breakfast. It has undoubtedly become a staple for many Singaporeans since generations ago, and today, it is still widely loved. We enjoy the old-school fare in various ways-dipping it in soft boiled egg, coffee, or j

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Chong Wen Ge cafe + Thian Hock Kian Temple

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Chong Wen Ge cafe + Thian Hock Kian Temple

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Explore + lunch
- Teh-C Special, Kopi (tea and coffee)
- Mee Siam

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Chong Wen Ge Cafe (Closed) - The Ordinary Patrons

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Lunch at Chong Wen Ge Cafe next to Thian Hock Keng Temple, Telok Ayer - nonya kueh, curry chicken, mee siam, sambal prawn…

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Peranakan refers to a group of people that live in Singapore and on the Malaysian Peninsula who have Chinese ancestry.

- book early
- located in Dempsey (central and great place for drinks)

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You may come across the word "Peranakan" a few times when you're in Singapore. It refers to descendants of Chinese immigrants who settled in the Malay archipelago between the 15th and 17th centuries. They inter-married with local Malays and produced a unique culture and cuisine that blends Chinese, Malay, and other influences.

It's my belief that one of the best ways to understand a different culture is through food, so we made reservations at Candlenut to experience this ahma-kase dinner by Chef Malcolm Lee. A play on the Japanese word omakase, ahma means "grandmother" and it refers to Chef Lee's tasting menu of modern Peranakan dishes served family-style.

It mixes Chinese ingredients with local spices and cooking techniques to create Peranakan interpretations of Malay food that are distinctly tangy, aromatic, spicy, and herbal. Presented over three courses - starters, mains, and dessert - he aims to give diners the experience of going to Grandma's house and being served a thoughtful sequence of lovingly cooked food. It's an interesting concept we thought, and one that says a lot about the culture.

To explain Peranakan cuisine in the simplest terms, on our table was the week's ahma-kase menu with this short story:
"She was a beautiful, petite Malay lady who caught the eye of a man coming through Singapore for business. They fell in love, and he stayed for her sake. Her nimble fingers were quick to learn, putting her heart to cooking what she knew while bringing in Chinese flavours he missed from home. And so, this was the humble beginning of Peranakan cuisine."
And that, in a candlenut shell, is what Peranakan food is all about.

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When we ate at Candlenut in 2016, the restaurant was still located on the ground floor of Dorsett Residences. They've since moved to their current location on Dempsey Road. Based on pictures, the new location appears to retain the same down-to-earth feel as the former. Candlenut was awarded one Michelin star in 2016 and 2017, making it the only Michelin-Starred Peranakan restaurant in the world (as far as I know). Bravo!

We were at Jurong Bird Park all day before going straight to Candlenut so I looked and smelled like a stinking tourist. They were nice about it and never gave my shorts a second look but I don't recommend coming underdressed. It may look casual but it's one of the best restaurants in Singapore.

Complimentary fish crackers while waiting for the starters

Starters

As described, they serve several dishes together in courses. The serving sizes are dictated by the number of people at your table.

Hummingbird tree flower with minced pork and Peranakan signature buah keluak black nut glaze. I remember seeing buah keluak on the Discovery Channel long ago and wondering what it would taste like.

Buah keluak is a black nut from Indonesia that naturally contains cyanide but is made edible through fermentation. As it turns out, it's a quintessential ingredient in Peranakan cuisine but I had no idea I ate it here until I started doing research for this post! If I remember correctly, it had a taste similar to dark chocolate. So cool!

Deconstrcuted kueh pie tee with homemade shells, jiu hu cha dried cuttlefish, braised jicama, and pork belly. According to this article by Singaporean food blogger Dr. Leslie Tay, this bite-sized canape called kueh pie tee may be linked to British influence on Peranakan culture. It's served as a snack and considered by many to be the Nonya (Peranakan) version of a British pastry.

Put it all together and voila! Kueh pie tee is said to be closely linked to Poh Piah or fresh spring rolls. They share the same fillings which traditionally include bamboo shoots to herald the coming of spring. Come to think of it, it really was like eating spring rolls, but in a cup.

Charred octopus with chincalok, cucumber and pineapple achar, and roasted peanuts. This was really good and probably my favorite starter from the bunch. Chincalok is fermented shrimp paste.

Grilled spice-marinated Blackmore wagyu beef satay. Very tender and delicious!

Next come the mains with a bowl of Thai hom mali rice. They give you lots of food here so remember to bring your appetite.

Charcoal-grilled John snapper with black belimbing sambal, ginger flower, and local cabbage kerabu. This was delicious. The fish was perfectly cooked and it was topped with a potent, flavorful sambal. We quickly learned after just a few dishes that Peranakan food is very tasty.

Ayam buah keras with candlenut, lemongrass, and cherry tomato in a yellow turmeric broth. This is a chicken dish made with the nut from which this restaurant gets its name. Candlenuts have a high oil content and are similar to macadamia nuts. They're often pounded and made into a thick sauce like this.

Wok-fried minced lamb rendang with kaffir lime leaf and green peppercorn served with taro stem and tempura kang kong. Again, another dish from tonight that wasn't shy in flavor! Like spreading dip on a cracker, you spoon the rendang onto those green taro stems and take a bite. That rendang is so incredibly tasty so its best to temper it with some rice.

Pong tau hu soup with tofu and crab meatball in a shellfish bisque. I loved this soup. You could really taste the crab in that meatball. Delicious!

Tapioca leaf lodeh with young jackfruit and crispy whitebait. Bicolanos will surely enjoy this. It's similar to laing except its made with tapioca leaves.

Palate cleanser to prepare us for dessert.

L: Buah keluak ice cream with Valrhona chocolate and warm chocolate espuma
R: Candlenut's classic chendol cream with pandan jelly and gula melaka

We had to choose just one dessert each so Ren went for this boldly flavored ice cream made with buah keluak and Valrhona chocolate. See, I knew that buah keluak tasted familiar. It makes perfect sense with dark chocolate! I fell in love with chendol in Penang so I wanted to try a gourmet version. It was really, really good with a nice caramel flavor. I'm not a dessert person but I could seriously eat chendol everyday.

We haven't had enough Peranakan food to really know but if this meal at Candlenut is a fair representation, then their cuisine can best be described as an explosion of flavor. And not just the same flavors over and over again but a whole spectrum of it. I'm talking fireworks. Subtle can never be a word used to describe Peranakan cuisine because the intensity and variety of taste and texture is remarkable.

Come to think of it, I don't believe the word subtle has any place in the Peranakan vocabulary. We spent a few days in Penang before flying to Singapore and reflecting upon this ahma-kase experience brings me back to the Pinang Peranakan Mansion in George Town. Like these dishes, that embodiment of affluent Peranakan living was striking. It was bold and it was nuanced, sometimes to the point of feeling overdone. Though it may not be to everyone's liking, you can never classify it as being boring.

The same can be said about Peranakan food.

Candlenut

Block 17A Dempsey Road, Singapore 249676
Tel: +65 1800 304 2288 (local only)
Website: comodempsey.sg/restaurant/candlenut
Facebook: candlenut.sg
Instagram: candlenutsg
Twitter: candlenutsg
Operating Hours: Mon-Sun, 12NN-3PM / Sun-Thurs, 6-10PM / Fri, Sat, Public Holidays: 6-11PM
Expect to Pay: SGD 128++ per person (set dinner menu)

HOW TO GET THERE:
The closest MRT station to Candlenut is Commonwealth MRT Station, but it's still about 2.6 km from the restaurant. From there, you can take Uber or Grab to Candlenut.

For more Singapore travel tips, check out our First-Timer's Travel Guide to Singapore

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Candlenut: Michelin Peranakan Food in Singapore | Will Fly for Food

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Candlenut in Singapore is the only Michelin-starred Peranakan restaurant in the world. Peranakan food is a blend of Chinese and Malaysian influences.

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Dinner/Late night supper

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24 Maret 2021 - Rabu Membumi WHY ORGANIC

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24 Maret 2021 - Rabu Membumi WHY ORGANIC

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Bollywood Veggies + Poison Ivy Bistro (Farm + Cafe)

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Bollywood Veggies + Poison Ivy Bistro (Farm + Cafe)

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Explore + lunch
- far from town
- love the Banana bread at the cafe
- check bistro opening hours

100 Neo Tiew Road, Singapore 719026

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- Kulit telur kalau bisa, dipisah aja dijemur dulu diremukkan dijadikan pupuk atau mulsa.
- pastikan komposisi karbonnya lebih banyak dari nitrogennya agar proses dekomposternya berjalan baik.
-rendaman kulit pisangnya kalau mau dipakai sebagai aktivator setidaknya tunggu 7-14 hari dan diberi gula merah, airnya diganti cucian beras. Kalau adanya hanya itu, boleh tapi penguraian nya akan relatif lebih lambat.
fungsi aktivator ini kan buat pengatur kelembaban di dalam komposter jadi disesuaikan aja. Baiknya, sambil buat MOL buat stok besok-besok ya mbak☺️

Tiap memasukkan sisa organik baru, sebaiknya di aduk untuk meratakan oksigen ke seluruh bagian komposter.