Spoonfuls in Singapore
|Chuen Chuen's chicken rice|
As soon as I arrived at the York Hotel in Mount Elizabeth (near Orchard Road), I left him a message that I am ready for our much-awaited food trip. He promised to tour me around the good but reasonably-priced restos in Singapore. Our first stop? Chuen Chuen across Bugis MRT station.
My cousin has been raving about Chuen Chuen's claypot curry fish head, so that's the first dish we had ordered. I must admit I was quite hesitant at first as I am not too keen on eating fish head (I find the aftertaste weird), but this one turned out to be an exemption. The huge serving (good for four)has hearty chunks of red snapper, squid rings, tofu, and veggies swimming on rich and mildly spicy curry sauce simmered for many hours. The dreaded weird aftertaste was not at all present, and the sauce was so luscious that you would need more than one cup of rice!
As Kuya Milan told me, fish head curry was "invented" out of the need to make use of all the fish heads that the Brits wouldn't care to eat. They would only cook and eat the fillets so the heads were just thrown away. (Singapore used to be a British colony).
|Claypot fish head curry|
|Sauteed camote tops? (not sure though, sorry!)|
|Crispy fish skin|
|Kuya Milan, I, Mateo, and Ate Mennie|
The regular serving was too huge that I couldn't imagine how big the large serving would be. Laksa is a kind of Singaporean-Malaysian noodle soup that has coconut milk, curry, sambal (chili) paste, tofu, prawns, and sometimes stripped fish- and squidballs. I was actually expecting that the dish was too hot and spicy for my liking but I was wrong. It was just right! At first sip, you'll have a taste of rich coconut-curry flavors followed by a kick that gradually intensifies. The tofu, already soaked in the rich sauce, was crunchy yet oozing with savory goodness. Next to chicken rice, this is now my favorite Singaporean dish. I even tried to copy it at home!
|3rd Generation laksa|
We ordered the classic bak kut teh (pork rib soup), braised pig trotter, and you tiao (fried dough fritters).
In the menu it says, "the dish contains nourishing broth with rich and complex herbs and spices (including star anise, cinnamon, cloves, and garlic), boiled and simmered with meaty pork ribs for may hours."
|Bak kut teh|
To further enhance our bak kut teh experience, we dipped the you tiao (fried dough fritters) into the broth. Dipping these fritters in the soup becomes an art, as you only need the right amount of soup to soak it in.
We had all our meals with the famous chicken rice.
|Braised pig trotter|
I left Singapore with too much extra weight gained. Burrrppppp!
Thank you, Kuya Milan and Ate Mennie for eating around with me! 'Til next time!