Together with well-loved food blogger Maureen Ow (Miss Tam Chiak), here's 12 crunchy, chewy, sugar-dusted dough fritters that you should be trying
1 July 2014 3:15 PM | Updated 22 Dec 2015
By Priyanka Chand Agarwal,Stanley Lui,Li Cheng Tiong, Maureen Ow
Image 1 of 13 | Image credits: Tiong Li Cheng
What started as Miss Tam Chiak's pick of the 7 best churros found in Singapore has grown into a 12-strong list with the HungryGoWhere team continuing where she left off.
Mr Churro, the popular South Korean churro chain finally opened a kiosk in Singapore in the first week of December 2015, at ION Orchard #B4-61. The sugary stick donuts are fried a la minute to ensure that it’s piping hot. Like their competitors, they offer churros filled with milk custard or chocolate cream ($5.90) but Mr Churro's sugary stick donuts are slimmer and offer a higher crispiness-to-doughyness ratio; as a result the churros here are more crunchy. Order the 50cm long churro fashioned into a loop ($4.50) for bragging rights. We also loved the hot-cold combo of the churro with choice of soft serve vanilla ice cream or banana milk ice cream ($6.50) — the latter reminds us of the iconic Korean banana milk called ‘Ba-na-na ooo-you’.
The churros at Churro101 are said to be ‘better than a boyfriend’ and are made to order at the open concept kitchen, where you can watch how your churros are fried, piped and decorated.The Korean churro chain has outposts in Bugis Plus and a new outlet in Somerset 313. Choose between the plain, sugar or cinnamon churros (from $3 and add $0.80 for a chocolate dip) or go for more fanciful ones like the dark chocolate churro coated with strawberry crunch, almond bits, and sweet coconut shavings ($5.90). Compared to their Korean competitors, these churros are quite doughy and more chunky.
Priyanka has worked in PR and marketing for start-ups of all sizes before trading in the corporate ladder for writing about food and fashion. When not battling with HTML, she can be found furiously stirring a pot of curry in her tiny kitchen, shopping online or looking for the next ‘hot new restaurant’. She also runs a fashion label that makes the occasional appearance at trunk shows. Priyanka would like to have her own blog/website someday but every time she clicks opens a browser, something is on sale at an online store somewhere.
A fashion blogger who is also an avid food lover at heart, Stanley Lui has written for luxury titles like Senatus, Robb Report and Singapore Tatler prior to joining HungryGoWhere. When he's not busy sussing out the latest food trends and hot new restaurants for HGW, he can be found sipping champagne and gobbling up canapes at the latest fashion event.
Tiong Li Cheng has been writing about food for the past five years and steadily tipping the scales in the process. In the past, she has contributed to publications like 'Epicure', 'Time Out', and 'The Business Times'. As associate editor of HungryGoWhere, Li Cheng is packing her eating schedule to the brim and hunting down restaurant scoops to bring more exciting food news to the table. There’s only one philosophy she subscribes to: “life is short, eat dessert first”.
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