The Myanmar Fried Kuay Teow was actually quite normal and something like Penang Fried Kuay Teow minus the seafood. Fried with eggs and beansprouts, what's interesting about this was the yellow beans added. It gives an interesting chewy texture when eaten with the noodles. Nothing to exotic to this and halfway through it you get a bit bored eating it though cause there's just too little types of condiments to keep it interesting beyond the 10th bite.
The Kyaza Hinga chicken soup glass noodles were much more exciting as they turned out to have an exoticism I was looking for. With added ingredients of beancurd skin, black fungus, bamboo s**** and chicken strips, the soup was also quite flavourful. Its like the first time I ever tasted something like that and it does take some getting used to. Not for everyone as Maruman didn't like it one bit. I liked it personally though, but it isn't anything to wow about. But it's a good starter to Myanmar cuisine! If you're adventurous I saw some pig's brain on the menu... Not for the faint-hearted. I've actually also tried their other dishes, and they do a pretty mean Tom Yum Goong.
Just a random visit as we were in the area. Small hole in the wall place at B1 of Peninsula Plaza. There are 2 sides: 1st is a la carte and the other is a buffet style but essentially same food. I had a local dish Mohinga, very much like a laksa. Not super hot but very tasty, lots of seafood inside and good value at S$9. J had a the fish curry, super hot! with 2 large slabs of fish in a fiery sauce. Basic, good and cheap..filled with Burmese workers who seemed to love the taste of home!
This Serangoon Gardens food centre may be smaller in size to the average, but the food choices there do not disappoint, especially for the dinner and supper crowd. Here are recommendations on what to eat
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