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KAYA TOAST AND SOFT-BOILED EGGS | This is unofficially Singapore’s national breakfast set meal. Not just limited to breakfast hours, people also enjoy kaya toast and eggs throughout the day as a light meal or snack, washed down with a cup of potent Straits-style coffee or tea. A good kaya toast begins with the spread – sweet and fragrant pandan-scented coconut custard. Generously slather it onto slices of traditional local bread that’s that have been toasted till crisp and airy, and slap on slabs of frozen butter for more sinful goodness. Besides toast, some places also have the option of steamed white bread or pillowy buns. Together with runny soft-cooked eggs and thick Hainanese kopi, this is a breakfast that transcends race, language, and age groups. (from $1.20 for two slices of toast, and $1.20 for two eggs at Tong Ah Eating House)
CHWEE KUEH | Chwee kueh stands for "water cakes" (from four for $1 at Bedok Chwee Kueh) in Chinese dialect. This humble dish was created by Teochew immigrants. The components are simple: steamed rice cakes, chye poh (preserved salted radish), and chilli sauce for a spicy kick. The contrast of soft, wobbly cake against crunchy, salted chye poh and piquant chilli makes this deceptively humble dish a delightful myriad of flavours and textures.
What used to be a red-light district in the 1960s is now home to an eclectic mix of local and international flavours. From stir-fried Chinese food to tapas, kopi-o to handcrafted cocktails, head on to this Chinatown street
Desserts in Singapore have taken a sophisticated turn. Delicate, picture-perfect creations combining unusual flavours and techniques; they're a feast for the eyes, a sweet fix and an instant Instagram hit. Get your sugar fix on at these sweet spots