Not only does this stall serve delicious fried carrot cake ($2), it claims that its version is healthier, too. Besides using oil that’s lower in saturated fat, you can ask for bean sprouts to be added at no extra charge.
Indeed, the stall was very liberal with bean sprouts as well as chopped spring onions. The crunchy bean sprouts were a refreshing contrast with the grease in the dish. But the best part was the wok hei (smoky flavour) of the cakes. The kway was very well seared, and gave off a lovely, charred aroma.
Picking up the chunky pieces of kway was a breeze. Though they were sufficiently soft, they weren’t as smooth as we’d prefer. They were also light-handed with the seasoning, perhaps in keeping with the healthy mantra, but luckily, there was plenty of crunchy chai poh to provide some flavour. Order the chilli version for more kick.
For adventurous eaters or those who want a change from the usual chicken, beef or pork, there are restaurants and butchers in Singapore that offer unusual, mostly farmed, meats such as turtle, kangaroo, even shark
April 2015 marks the kick-off of this 12-month-long affordable dining program that pairs renowned visiting chefs with Singapore-based heavyweights. We tell you how stellar six-course meals can all be yours for $100
Eggs. They come in all shapes, sizes, colours and varieties: white, brown, free range, barn-laid, small, large and extra large. Some come with Omega 3, others with selenium and carrot. We makes sense of it all.
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned