I've heard great things about the Hokkien prawn noodles here, but not being a fan of the crustaceans, I opted for the mee goreng instead. Indeed, the dish did not disappoint. The key difference between the Chinese interpretation of mee goreng and the Malay and Indian versions lies in the ingredients. Here, copious amounts of squid, prawn, fishcake, egg and mixed vegetables are fried with thick yellow noodles in a fiery, tomato-based sauce which makes it much more moist than the Malay or Indian style mee goreng. The end result is a spicy fusion between a rich spaghetti marinara and the traditional dry mee goreng. Delicious.
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