International team finds the level of food safety and biosecurity here among world's best, with all necessary elements in place

By Chang Ai-Lien

THE authorities have come up with action plans to deal with possible outbreaks of avian flu and rabies, as part of contingency plans to contain the spread of unexpected diseases caused by animals or food. This move was praised by an international panel of experts, who said Singapore's food safety and biosecurity are among the world's best.

The team was on its annual visit here, invited by the
Agri-Food and Veterinary Authority (AVA) (http://www.ava.gov.sg/) to review food safety, animal and plant health, and contingency planning for disease outbreaks.

Its head, Australian chief veterinary officer Gardner Murray, said all the elements for food safety were in place here. 'It's a matter now of making sure you don't rest on your laurels, because biological risk is never static,' said Dr Murray, who is also executive manager of product integrity, animal and plant health with Australia's department of agriculture, fisheries and forestry. There's no such thing as 'zero risk', agreed AVA chief Ngiam Tong Tau. 'We can't anticipate everything, but contingency planning for rabies and bird flu is a start.'

The simulation exercise on a bird flu outbreak here, for example, looked at how AVA could work with labs to detect the disease quickly, as well as how to cull animals humanely and dispose of them properly. In terms of preparing for unanticipated events, he said, it was important for staff to be well trained. About 50 AVA officers were on standby at any one time to deal with an emergency, he added.

AVA deputy CEO Chua Sin Bin said rabies and bird flu were selected because they were potentially some of the toughest outbreaks to deal with. Bird flu could be serious because of the packed chicken farms here, and because it was impossible to prevent infected animals from flying in. In the case of rabies, he said that while Singapore was rabies-free, surrounding countries were not. A further threat from this fatal ailment lies in the large pet dog population here and smugglers bringing in wild animals. 'If we can overcome these, then we can do so with other diseases,' he said.

Sars had highlighted other roles AVA could play, he added, such as how it would care for all the pets if a housing estate was struck down by the virus. In Dr Murray's view, the spread of diseases from wildlife - including Aids, the Nipah virus and possibly Sars - formed the biggest threat. 'As we change the environment and cut down forests so there's a proximity between humans and wildlife, you increase the danger of people getting such diseases,' he said.

The panel, comprising experts from Australia, the United States, Britain, Japan and Canada, gave Singapore the thumbs-up after visiting various facilities here, including animal and plant quarantine centres, AVA laboratories, food factories, wet markets and supermarkets.

One of its members, Professor Dirk Pfeiffer, head of epidemiology at the Royal Veterinary College department of veterinary clinical sciences, University of London, said Singapore's tight regulations made it one of the safest places in the world in terms of food supply. 'Honestly, this is a place where you can almost eat off the floor of a restaurant. The risks of picking up something are much greater in London,' he said. - The Straits Times

This is just something to reaffirm the stereotype that Singapore is clean to the point of sterillity. :D

Originally posted by huaiwei

This is just something to reaffirm the stereotype that Singapore is clean to the point of sterillity. :D

Yet there are some Singaporeans who still grumble that going to a hawker centre is 'dirty'. I'm not one of those btw;)

Well..it could have been even better I suppose. But more impotantly, this is a strong indicater that epidemics spread through food, such as the outbreak of SARS, is highly unlikely to originate from here.

Still...watching how some hawkers prepare their food is enough to gross me out. Its pften better not to see them preparing, and just EAT. :)

Well if you dont get a stomach ache after that, it should be safe:cheers:

Originally posted by RafflesCity

Well if you dont get a stomach ache after that, it should be safe:cheers: I suppose our stomoaches have become too well accustomed to that! :D

BTW, how about turning this into a thread all about our local food? :eat: :cheers: :D

Yes, how about the best foods in Singapore, like Makansutra.

Ok lets think of a name that relates Singapore, food and skyscrapers.:D

Maybe raffi can post his thing about local foods......and more can be discussed here. This is a food paradise isnt it? And isnt eating out national pasttime? ;)

hmmm....talking about food.....anyone can enlightened me something a bit about 'tulang'? :? This dish could be found at the local Singaporean 'mamak'/Indian Muslim stalls........

Huaiwei.....remember my friend we're asking you bout it? :D

I still have no idea what izzit......

Originally posted by szehoong

Huaiwei.....remember my friend we're asking you bout it? :D

I still have no idea what izzit...... I still dunt have any clue what it is. And your friend seems to enjoy the fact that I dont know! :bash: :D

Originally posted by huaiwei

I still dunt have any clue what it is. And your friend seems to enjoy the fact that I dont know! :bash: :D

haha....I remember! :lol: Anyway dun take him too seriously......he's a joker......anyway he's not around in Malaysia as he is now pursuing his studies in UK ;)

Tulang is that bloody red meat thing. Its looks absolutely disgusting where people only eat the jelly-like bone marrow of the 20cm long bone. Soaked in Bloody red sauce/soup to the top.

It also comes with matching red beehoon and indian western food with chunks of sweet red meat, fried egg, potatoes and peas.

I only eat the noodles and 'western' food.:)

But its good.:D

SINGAPORE : Palm trees, designer lighting and even landscaped toilets.

After a year of upgrading, the food centre at East Coast Lagoon is now wooing the crowds - and not just with food.

Looking more like a tropical island retreat, the 25-year-old East Coast Lagoon Food Centre no longer looks its age.

Having just rolled off the Hawker Centres Upgrading Programme - a $420-million project to upgrade 44 hawker centres over 10 years - the food village not only boasts better looks, but also better ventilation and lighting.

Every stall is now equipped with exhaust hoods and piped gas, and toilets have also been re-designed for easier maintenance.

More than 200 tables have been added, easing the crowded situation at peak periods.

With upgrading works drawing to a close this month for 20 other hawker centres, diners can look forward to eating in comfort at more places.
http://www.channelnewsasia.com/imagegallery/store/phpKYUvUD.jpg

Hm...not every hawker centre upgrade is a positive thing in totality. Now that the Taman Seresi one has moved to a new centre in Serangoon Gardens, it jus dosent feel the same in ambience despite having the same food.

Hmm..I miss Taman Serasi at Botanic Gardens. Serangoon Gardens? Is it now at Chomp Chomp?

Originally posted by RafflesCity

Hmm..I miss Taman Serasi at Botanic Gardens. Serangoon Gardens? Is it now at Chomp Chomp? In a sense, They built a new one oppostie the road from Chomp2. I went there just 5 days ago. Chomp2 itself is being rebuilt now, so you have two markets facing each other in one location.

Originally posted by Cliff

Tulang is that bloody red meat thing. Its looks absolutely disgusting where people only eat the jelly-like bone marrow of the 20cm long bone. Soaked in Bloody red sauce/soup to the top.

It also comes with matching red beehoon and indian western food with chunks of sweet red meat, fried egg, potatoes and peas.

I only eat the noodles and 'western' food.:)

But its good.:D

haha......you make it sounded like a 'Vampire Dish' or something! :lol:

Thanks for the explanation Cliff!.......I am sure not gonna try it.....not that adventurous! :D

Originally posted by szehoong

haha......you make it sounded like a 'Vampire Dish' or something! :lol:


I think those stalls are operated by Indian Muslims. They also serve up brains and cow's tongue..and I have yet to try them;)

Originally posted by RafflesCity

I think those stalls are operated by Indian Muslims. They also serve up brains and cow's tongue..and I have yet to try them;)

yea....we have a mickname for Indian Muslims and they are fondly called 'Mamak'. And we have mamak stalls in every corner of KL! :D

But I think the Indian Muslims do not serve such exotic dishes here.....however the Chinese does! :lol:

Originally posted by szehoong

yea....we have a mickname for Indian Muslims and they are fondly called 'Mamak'. And we have mamak stalls in every corner of KL! :D

But I think the Indian Muslims do not serve such exotic dishes here.....however the Chinese does! :lol:

Chinese eat everything! There is a saying that anything that crawls or moves, the Chinese will eat:D

I however, am quite selective. No fish eyes or innards for me :puke:

My friend was joking that anything that the sun shines on are eaten by the Chinese.

Pig innards are quite normal fare for me, although I keep away from them at this age. But no pig brains, no fish eyes....not even frog's legs. :D

Originally posted by RafflesCity

Chinese eat everything! There is a saying that anything that crawls or moves, the Chinese will eat:D

I however, am quite selective. No fish eyes or innards for me :puke:

ya....that goes the same for me! I dun take innards too.......I;ve tasted em and I really dun like the taste. :D

Anyway there is this other saying - Chinese would eat anything that has four legs and with the back facing the sky (with the exception of tables of course!) :D

We seems to have 3 sayings by now. :D

But chickens have only 2 legs leh? ;)

Have you tried Fremented Beancurd and Pigs blood?

actually, frog's legs are not bad, they taste like chicken.:D

Not fermented bean curd, but pigs blood quite often liao. Pigs skin too. :D

Everybody says frog legs tastes like chicken. Then I might as well jus go for the real thing? ;)

Originally posted by huaiwei

We seems to have 3 sayings by now. :D

But chickens have only 2 legs leh? ;)

well.......there are many things that Chinese eats that dun have legs but this is probably meant for anything that has four legs I guess......that means all mammals? :D

Originally posted by huaiwei


Everybody says frog legs tastes like chicken. ;)

I know, that's why I said it. :D

Actually frog's legs taste like a 'bouncier' chicken with less fibrey taste to it.:)

and I love pigs skin!!(look at my size)

Goodness this is getting so funny!! :D

Actually out of all the innards, the one I dislike most is pig liver. the intestines taste quite ok actually....like rubbery meat. :D

Oh ya, the pig intestines are nice, the small intestines are also good, with that guey stuff inside.:D

Liver is ok, but its a little tasteless.

Btw, do you'all like raw food?
Like sashimi and rock oysters?

Eh.....do Yusheng count as raw food? :D I have harldy tried raw food on their own loh....if I tried sashimi, I proably dont even noe it is sashimi!

Originally posted by huaiwei
Pig innards are quite normal fare for me, although I keep away from them at this age.

Any reasons???:cool:

I like sushi as far as raw food goes. As for steaks I prefer mine well-done.

And raw veggies are ok:cheers:

Originally posted by RafflesCity

Any reasons???:cool: Im getting old...need to watch my diet. :eat: :colgate:

Originally posted by huaiwei

Im getting old...need to watch my diet. :eat: :colgate:

And I am middle aged.:D

Originally posted by Cliff

And I am middle aged.:D Yeah...watch yr waistline!! :D

This is one HOT burger

Vendors here risk jail and fine - to sneak Ramly burgers across the Causeway and hawk them to Singaporeans. The lip-smacking lure: its spicy 'Asian taste'

By Arlina Arshad

MOVE over, McDonald's and Burger King. Burger Ramly fever has crossed the Causeway and hit town. Singaporeans rave about its spicy 'Asian taste', and at almost every pasar malam, vendors hawk the popular Malaysian chicken and beef patties - risking jail and fine from the authorities for sneaking them in.

At least one vendor has been fined, but it hasn't stopped others from hanging big yellow banners with 'Ramly' emblazoned across them in brown, nor slogans such as 'Original Recipe!' and 'That Famous Burger, Get it Here!'

The customers don't bat an eyelid either. With a sparkle in her eyes, sales assistant Serene Lim, 32, who was spotted buying 10 Ramly burgers from a Sengkang bazaar stall, gushed: 'The buns are soft, and the meat patty is tender and full of flavour. Very fattening, very sinful, but very delicious!'

Another die-hard fan, technician Ahmad Jabar, 35, said he indulged in a Ramly burger whenever he is in Johor Baru (JB). 'McDonald's or Burger King burgers can never beat the Burger Ramly. Just thinking about it makes my mouth water. I get cravings, like a pregnant woman, if I don't eat it for a few months.'

The number of stalls here selling Ramly burgers has at least doubled in the past two years, said eight vendors interviewed. 'Two years ago, there were one or two stalls at one location but now, there may be eight to 12 stalls,' said Mr Johari Abdul Jalil, 23, a vendor for two years.

Competition is stiff, but there's enough profit to go around. Half the cost of each burger - priced at $2 for one with a plain patty and $2.50 for a 'special' egg-wrapped one - is profit. Each stall can sell between 50 and 200 burgers on a week day, and double that on weekends.

Ramly burger fans are happy that the night bazaars here have started selling the burgers. Said student Junainah Amin, 15: 'Suddenly, I see Burger Ramly stalls all over the place. So shiok, no need to go to JB to buy one.'

A JB vendor, 21-year-old Mohamad Nor Ayun Razali, said half the 500 patrons who throng his stall at Larkin bus interchange on weekends are Singaporeans. He said: 'Chinese, Indian or Malay, they say they cannot resist the aroma of the grilled patties and simply have to buy one.'

But the importing of beef and beef products from Malaysia is not permitted, said the Agri-Food and Veterinary Authority (AVA). Selling and supplying them without a permit is also an offence, and offenders can be fined as much as $50,000 or jailed two years, or both, said the AVA.

Ramly Food Processing, the Malaysian company which manufactures the patties, told The Sunday Times that it is 'very keen' to market the beef and chicken patties in supermarkets here. It said: 'We plan to go international and Singapore is our first stop. We're doing the necessary paperwork and checks, and hopefully, in a year or two, we'll be applying for AVA's approval.'

This should be welcome news for customers and vendors who spend six to seven hours making trips to Johor Baru for supplies. A vendor, who was fined $150 once for illegally hawking the burgers, said: 'That would be wonderful. I will not have to sneak them in anymore.'

How to cook the Burger Ramly Special

Preparing the patty:

• Melt margarine on a hotplate.

• Fry chopped onions and place the beef or chicken patty on top.

• Different stalls use different seasonings for flavour. These include fish or chicken curry powder, oyster sauce, Maggi seasoning, sweet soya sauce, mayonnaise or pepper.

http://straitstimes.asia1.com.sg/mnt/media/image/launched/2004-01-11/N6A_0111.jpg

• Slice the half-cooked patty into half its thickness and cook the inner sides.

http://straitstimes.asia1.com.sg/mnt/media/image/launched/2004-01-11/N6B_0111.jpg

• For an egg-wrapped Burger Ramly Special, break an egg and spread it into a thin layer the size of a plate.

• Place patty in the middle and fold the egg over it on four sides.

http://straitstimes.asia1.com.sg/mnt/media/image/launched/2004-01-11/N6C_0111.jpg

Preparing the bun:

• Slice a hamburger bun into half, coat each side with margarine and toast the two halves on a hotplate.

• The typical Western burger is garnished with lettuce and tomato. Use sliced cucumbers, shredded cabbage and carrot for a Ramly burger. Cheese is optional.

• Top up with sweet chilli sauce and mayonnaise.

--------------------------------------------------------------------------------

BURGER Ramly started out as a small family business operated from a mobile kiosk on Lorong Haji Hussin in Kuala Lumpur in 1979.

The special family recipe was cooked up by Mr Ramly Moknin, then 27. It soon became a hit among Malaysians.

Mr Ramly, now 52, set up his first factory, Ramly Food Processing, at Bandar Tun Razak in 1984. A second one, at the Batu Caves, was set up in 2000.

Ramly's spokesman told The Sunday Times that the company's processed products, including burger patties, nuggets and frankfurters, raked in RM60 million (S$28 million) last year. Patty sales make up 60 per cent of the company's profits.

List of things i've tried:


Frogs legs(taste like chicken)
shashimi (plain, in rice, taicha, chanko, nabe and with beef)
raw beef in onion
raw horse
pigs blood
pigs' intestines, liver, kidney, brain
fish stomach
fried scorpians
rabbit
crocodile
emu or ostrich. forgot liao


basically it... nothing special lah.... ;)

What the fish!! Fish stomach?? If I eat sardines without getting rid of the innards, then maybe I ate that too? :D

I think Ramly sells more burgers in Malaysia than McD and Burger King combined! These stalls are everywhere and the best thing is that they are all different as different vendors cooks differently. They also have different toppings and sauces. ;)

I am a HUGE fan of Ramly burgers. When I am alone at home without anything to eat.....I would drive to the nearest Ramly stall to get one. There is this Ramly Burger which is about 5 mins drive from my place which closes at 5am! :D

Anyway there is like 4 Ramly stalls within 1km radius of my house! :colgate: ....and this excludes 'pasar malams' (night bazaars) ;)

Ramly burgers have got so many variants for example:

Burgers:
- chicken
- fish
- rabbit (I think they discontinued this but I've eaten once)
- prawn
- beef
- deer

Frankfurters:
- chicken
- beef

some stalls have 'double special burgers' which has two 'special burgers' (the one wrapped with egg). If you do not like it wrapped.....you could always have it 'benjo' style (similar to McEgg style) ;)

How come you never intro one burger to me ah?? Walao...I have to buy from illegal stores here meh? :D

eew what does raw horse taste like?

Originally posted by heirloom

eew what does raw horse taste like?

like raw beef, but tougher. Goes well with onion sauce, though.

Originally posted by EyeToEye

like raw beef, but tougher. Goes well with onion sauce, though. How come every "exotic" food tastes like something familiar? ;)

Originally posted by huaiwei

How come every "exotic" food tastes like something familiar? ;)

How else could we describe them but to compare. lol

i've never tried raw beef :o is it safe to eat?

Originally posted by heirloom

i've never tried raw beef :o is it safe to eat?

It depends on where the beef come from, how it's prepared. I had raw beef in Japan, where hygiene standards are IMO(and i have factual backing) higher than higher, so it's quite safe.

Raw beef, never tired that!:D

But I've eaten raw scallops, and they taste...wierd, like some slimy thing, but I have to admit, if you take it slowly, it is not bad at all.

I also prefer Japanese fish eggs to caviar, caviar is not as 'cruchy':D

Originally posted by Cliff

Raw beef, never tired that!:D

But I've eaten raw scallops, and they taste...wierd, like some slimy thing, but I have to admit, if you take it slowly, it is not bad at all.

I also prefer Japanese fish eggs to caviar, caviar is not as 'cruchy':D

Hai! And salmon roe! Really good! Ever tried live oysters? Their pretty common i think.

eww I dont like raw beef or raw meat (except fish for sushi). The blood in it makes me sick. It must be well done.

Other weird stuff I have eaten:

frogs legs (yes taste like chicken)
snakes meat (in a soup) like biting leather

I have an aversion for 'weird stuff':D

Originally posted by EyeToEye

Hai! And salmon roe! Really good! Ever tried live oysters? Their pretty common i think.

Yes, once, live rock oysters, it was not too bad, but extremely expensive, about SGD1.2 per piece?

I went to Triple 3 Restaurant at Mandarin Hotel for my birthday, it was a buffet, and there were live oysters, cheese baked oysters, caviar, sashimi, cheeses, pasta, truffles, cheese cake, baked custurd, etc, and a whole list of different food which I can't pronounce or remember their names.:D

It was really nice, but the price is very steep, but at least more value for money than Equnox.

Well, I have not even tried them to dislike them! :D

How about escargo? Takes some getting used to but i like. Especially with lots of olive oil.

Never tried escargot before, but I think it should be palatable.:D

I tired this fish jelly like thing, I think its called pâté, and I hate it.

I just dislike french food, but fusion European or contemporary is not bad at all.

Originally posted by Cliff

Never tried escargot before, but I think it should be palatable.:D

I tired this fish jelly like thing, I think its called pâté, and I hate it.

I just dislike french food, but fusion European or contemporary is not bad at all.

Escargot it nice. lol. You can buy them at Carrefour and prepare them yourself at home. lol. that's what my parents do.

pate? As in stuff like goose liver pate? That goes well on bread.

Seems like just about the only french delicay I ever tried was goose liver.....I liked the way they cooked the skin, but I have quite different opinions about the inside. :D

Originally posted by EyeToEye

Escargot it nice. lol. You can buy them at Carrefour and prepare them yourself at home. lol. that's what my parents do.

pate? As in stuff like goose liver pate? That goes well on bread.

Opps, sorry its not pate, its this agar thing that is made of fish, I had it on the first level of the Eiffel Tower, I must say, although booking the table was extremely difficult and expensive, it was one of my worst meals.:D

I saw canned escargot at Jason's Marketplace at RC, they even come with the shells!:)

Originally posted by Cliff

I saw canned escargot at Jason's Marketplace at RC, they even come with the shells!:) I think I remember seeing them even at my neighbourhood NTUC supermarket!!! :D

You have to dig them out yourself with tootpicks or forks.

Ya, like those shellfish, whatever they are called, maybe I've been eating snails, and not even knowing it!!:D

That's quite possible, actually. My grandmother puts snails into whatever she's cooking sometimes without any of us knowing.

Yes, I think I've tried them before, and even joked about how they look like snails!

Originally posted by EyeToEye

That's quite possible, actually. My grandmother puts snails into whatever she's cooking sometimes without any of us knowing. Eww...did you dare ask what other stuff she happens to throw into the pot? ;)

I never really noticed them. They looked just like the rest of the stuff that was in there. By the time i found out, i had already eaten snails tons of times, so i wasn't pissed or anything.

Originally posted by EyeToEye

I never really noticed them. They looked just like the rest of the stuff that was in there. By the time i found out, i had already eaten snails tons of times, so i wasn't pissed or anything. Hahaa.......so I supposed you must be quite a healthy chap now. ;)

Originally posted by EyeToEye

That's quite possible, actually. My grandmother puts snails into whatever she's cooking sometimes without any of us knowing.

Hmm..does she cook French? I am not familiar with snails being used in Asian kitchens.

I don't think that is French, since she "puts snails into whatever she's cooking". In French food, the snails are not put into anything, but are the main ingredient, so stuff are put into the snails.:D

Yar. she just adds them in. lol.

Originally posted by EyeToEye

Yar. she just adds them in. lol. Garden snails? ;)

In Malay stalls over Malaysia, they serve river snails (not garden snails lah please). It's great with curry. But I don't like the idea of sucking it out when eating it. You may end up sucking out something else. Give it a try lah. :)

Originally posted by baqthier

In Malay stalls over Malaysia, they serve river snails (not garden snails lah please). It's great with curry. But I don't like the idea of sucking it out when eating it. You may end up sucking out something else. Give it a try lah. :) eeewww.....is it a common dish? Goodness....trying to imagine what else I might be sucking out! :D

ayah.. they just add to the flavour wat........

Originally posted by baqthier

In Malay stalls over Malaysia, they serve river snails (not garden snails lah please). It's great with curry. But I don't like the idea of sucking it out when eating it. You may end up sucking out something else. Give it a try lah. :)
I don't believe I've ever had river snails, but I've eaten sea snails as well as garden snails in France--lots of both kinds on multiple occasions.

I must admit I'd sort of hate sucking those succulent things out of the shells myself, baqthier. ;) But in restaurants they provide you with tiny little forks and pokes to pick them out of the shells. In fact, I have a silver set of six each of those implements. I don't prepare snails, though. We and our guests use them for crabs and lobster. :)

Come to think of it, snails, lobsters and crayfish seem quite similar. I think they're all molluscs.

Originally posted by RafflesCity

Come to think of it, snails, lobsters and crayfish seem quite similar. I think they're all molluscs. Hm...lobsters, crayfish and the like may taste about the same, but I wont think they taste like those smaller shelled varieties with no legs? ;) Maybe snails tastes more like clams or something?

Originally posted by huaiwei

Hm...lobsters, crayfish and the like may taste about the same, but I wont think they taste like those smaller shelled varieties with no legs? ;) Maybe snails tastes more like clams or something?

Quite true..lobsters and crayfish turn red when you heat them..I dont think snails do, and I am not rushing to taste them too:moods:

Originally posted by huaiwei

eeewww.....is it a common dish?

It's pretty common in the East Coast but it is still available in some small stalls throughout other cities. They do sell live ones in some Brunei supermarkets - many even crawled out and crawled on the floor trying to escape :D

Originally posted by Whose Homepage

I don't believe I've ever had river snails, but I've eaten sea snails as well as garden snails in France--lots of both kinds on multiple occasions.

I must admit I'd sort of hate sucking those succulent things out of the shells myself, baqthier. ;) But in restaurants they provide you with tiny little forks and pokes to pick them out of the shells. In fact, I have a silver set of six each of those implements. I don't prepare snails, though. We and our guests use them for crabs and lobster. :)

River snails have slim shells, so I think sucking is the only way. I wished I know the proper name for them :D
Sea snails is also a delicacy here but they don't really look like snails..rather like leeches with shells..coz they don't have antennaes. They stay in the sand at the shores and when you pour some special solution on to their habitation they will crawl up in irritation. That's how it was caught :)
But I can't imagine eating garden ones :D

Originally posted by baqthier
But I can't imagine eating garden ones :D
Ah, baqthier, but garden snails are the big, succulent, juicy ones! :)

Actually I've never heard of anyone actually eating their own snails from the garden. I've had them only in restaurants. I've heard from a French friend that it's an awfully laborious process to make garden snails fit to eat because it takes about 3 weeks of keeping them in a jar, feeding them corn meal and getting rid of the excretions ... a bit yucky. :eek:

I've eaten another thing with a spiky and very sharp thing on the end which you have to cut off, or else it will cut your tounge, is that a snail? cos it looks like one.:D

I doubt it was a snail, Cliff--either from sea or land. :) Snails' shells tend to be smooth and round (and you don't eat that part anyway). More likely the animal you ate came out of the sea. Lobsters, crabs and crawfish all have sharp claws that could indeed hurt the inside of your mouth. But again, you don't eat the shell. On the other hand, it's worth cracking the tough shells and poking the meat out of those claws! Yumm-yumm! :banana:

Geee...pardon me people, but this snail/slug/spiky thingy is begining to give me the creeps! I have to learn to appreciate them like the rest of you do! :D

So...escargot are usually garden snails?

Yes, I believe so. Actually they're vineyard snails, an even larger variety than the common garden snail.

I apologize, Huaiwei, I surely don't mean to gross you out! :) And I won't even say that baqthier started it all ... :D

So, in order to divert the conversation from this offensive topic, would you maybe describe your favorite meal for us? Something festive your mother used to make for you, or a visit at a super special restaurant?

Okay, what did you eat for Chinese New Year??
Bee Hoon?
Popiah?
Curry Chicken?
BA KUAH!!!:D

YUM!!!

Actually it has been a learning experience....I dont usually get to discuss about excargot in such detail!! Good to know before I take my first bite, I suppose? ;)

Yes, me too.:)

Originally posted by huaiwei

Geee...pardon me people, but this snail/slug/spiky thingy is begining to give me the creeps! I have to learn to appreciate them like the rest of you do! :D

So...escargot are usually garden snails?

Givving you the creeps eh? Well...

ON TO SEA URCHINS AND WHALE SEMEN!!!

Originally posted by EyeToEye

ON TO SEA URCHINS AND WHALE SEMEN!!! Er...I heard of ppl eating whale penis...but semen?? May I know how do you extract that?? :D

eeew... does it taste the same as human cum? you know i read somewhere that akashi brings in cod sperm during certain seasons.. if i remember around april they have it... read that its gorgeous to eat.. maybe i'll try this april when i'm back :)

Originally posted by heirloom

eeew... does it taste the same as human cum? you know i read somewhere that akashi brings in cod sperm during certain seasons.. if i remember around april they have it... read that its gorgeous to eat.. maybe i'll try this april when i'm back :) You sound like you tasted the human variety before. :puke: :D

How do you eat a liquid? Dont tell me it solidifies???

Suddenly, my appetite dies out a little.

Originally posted by EyeToEye

Suddenly, my appetite dies out a little. I tot you set out to gross me out earlier?? :D

Hope your dinner isnt coming up too soon. ;)

It's in 20minutes. I'm rushing off to church after that.

Let's move on to sea urchin. Yummy.

Originally posted by EyeToEye

It's in 20minutes. I'm rushing off to church after that.

Let's move on to sea urchin. Yummy. Church on wednesday?? Dont tell me you are in the same church as tropical? :D

No, I want to know more about this strange habit of eating male secretions!! ;)

Originally posted by huaiwei

Church on wednesday?? Dont tell me you are in the same church as tropical? :D

No, I want to know more about this strange habit of eating male secretions!! ;)

Nah. I go to another church. It's the oldest living church in SIngapore, as in: it's never stopped functioning in it's 160+ history, not even during the war etc.

Originally posted by EyeToEye

Nah. I go to another church. It's the oldest living church in SIngapore, as in: it's never stopped functioning in it's 160+ history, not even during the war etc. And which church is that?

umm no i havent tasted... too squeamish to try.. someone advised to take with milk and cookies.. warm milk... umm someone please try that or someone who has tried that do tell me if its true..

Originally posted by heirloom

umm no i havent tasted... too squeamish to try.. someone advised to take with milk and cookies.. warm milk... umm someone please try that or someone who has tried that do tell me if its true.. And why should people try so hard to mask the taste when they dont need to consume that stuff anyway? :bash: ;)

Not too sure if ladies want to consume it thou. Raw even. :cool:

Originally posted by huaiwei

And which church is that?

Prinsep Street Presbyterian Church. It's a national monument too.

http://www.getforme.com/images1/Photo_NationalMonument_PrinsepStPresChurch.JPG

Originally posted by heirloom

umm no i havent tasted... too squeamish to try.. someone advised to take with milk and cookies.. warm milk... umm someone please try that or someone who has tried that do tell me if its true..

Eew

Originally posted by EyeToEye

Eew

I second that!!

Yeah. Anyway, i read on another forum that it tastes like almonds...

Originally posted by EyeToEye

Yeah. Anyway, i read on another forum that it tastes like almonds... I love almond chocs. Dont say that! :D

What other kind of errotic forum discusses such topics anyway? ;)

Originally posted by Cliff

I second that!!

Mix it with some mustard. Should kill the taste.

Originally posted by huaiwei

I love almond chocs. Dont say that! :D

What other kind of errotic forum discusses such topics anyway? ;)

It doesn't exist any more. Closed down due to money problems.

Originally posted by EyeToEye

It doesn't exist any more. Closed down due to money problems. I tink that sounds familiar? :D

Originally posted by huaiwei

I tink that sounds familiar? :D .

Yeah. It's the same one i've been talking about lots. Juskool.

almonds? mmm but... butt cum looks so grossss.. why would you want to cancel out taste of almond?

Originally posted by heirloom

almonds? mmm but... butt cum looks so grossss.. why would you want to cancel out taste of almond?

I'm NOT answering that question. For one thing, it's disgusting. For another, it's really disgusting.

Originally posted by EyeToEye

I'm NOT answering that question. For one thing, it's disgusting. For another, it's really disgusting. :rofl:!!!

Originally posted by EyeToEye

It's in 20minutes. I'm rushing off to church after that.

Let's move on to sea urchin. Yummy.

Is it just me, or are we slowly moving from whale semen to human semen?

Anyway, i'd like to repeat my previous post. ;)

what are sea urchins like?

Originally posted by EyeToEye

Is it just me, or are we slowly moving from whale semen to human semen?Maybe it has something to do with the recent relaxation of oral sex laws? :D

Then again, I am still wondering how WHALE semen is extracted and served. The taste can come later. :colgate:

really?? relaxed? when? but not as if they go around catching people who have oral sex.

yeah please do tell how to get whale sperm

Originally posted by heirloom
what are sea urchins like?
Let's not stray too far off topic, please. :angel1:

I believe sea urchins are little creatures that look like a flattened ball, with a thick shell that is studded with pricks in a regular pattern. I've seen them in the South of France ... Picasso painted them often (remember, he lived down there for a long time & there is a great Picasso museum in Antibes).

I know sea urchin mainly as sushi, wrapped in seaweed--it's one of our favorites! :) It looks sort of dark yellow, tastes salty, and has a mushy, a bit rubbery texture.

I realize I may make it sound horrible :eek: but it's DEEEElicious! :banana:

He's not lying guys, sea urchin rox...

Yummy! I like sushi with squid, octopus and I guess sea urchin is something like that? Nice and chewy:cool:

:( if its like squid / octopus i guess i wont like sea urchin... i'm forever haunted by chopped wriggling octopus tentacles served on a huge plate in south korea... i dont like the chewiness anyway

You can relax, heirloom. :) Sea urchin is FAR from being as chewy as octopus/squid. In fact, it practically melts in your mouth--there really is only a very minor "chew" factor. I've read about all those wiggly octopus tentacles in the Korean forum. :D

You should definitely give sea urchin a try next time you get the chance, Raffi! Highly recommended! :banana:

@EyetoEye: we definitely see eye to eye on this subject! ;)

I used to be a coward when it came to Japanese sushi. I would only stick to 'real' fish meat and the veggies. However recently I've been more adventurous, trying eel and shellfish. Sea urchin would be next :D

btw I dont think I would be so ready to eat it if it was still moving though :runaway:

Rest assured, my friend: once it's been rolled into a sushi sea urchin doesn't move any more! :)

You & I seem to have had the same experience in learning to appreciate sushi: I stuck to tuna for a long time, then "expanded" into yellowtail & salmon ... ;)

Guess what.....last week was my first attempt in trying sushi with roe, squid, some wierd looking sea veggie, and the like. Why? Coz I usualy stick to the cheaper tuna-based sushi in restaurants since i can afford to eat more of them! :D

And urchin is begining to sound like a divine dish? ;)

Lol, Huaiwei ... divine ... yes! Highly recommended by Mother Superior herself. :laugh:

Welcome to the sushi club! :) I hope your financial situation will soon stabilize so that you can treat yourself to those yummy goodies more often! :okay:

Originally posted by Whose Homepage

Lol, Huaiwei ... yes! Highly recommended by Mother Superior herself. :laugh:

Welcome to the sushi club! :) I hope your financial situation will soon stabilize so that you can treat yourself to those yummy goodies more often! :okay: I shall make sure urchin is on my next menu when I feel adventurous enough! :D

And i actualy started eating sushi a long time ago, but didnt try the rest. I can only try them at a rich friend's house! :rant: :colgate:

Sushi with raw tuna cheek and raw salmon anyone?

Count me in! :) I bet Huaiwei & Raffi would join us.

I would love to!

btw do you guys like that green thing in sushi? I heard its meant to kill germs/smell but it leaves a painful sensation in your nose!

I think the green stuff is called wasabi. You're right, it's strong stuff! And part of the art of the sushi master is to discern just the right amount of wasabi to add. If it's too much it overwhelms the delicate fish flavor; if it's done right, it enhances it. :cool:

If you have a cold wasabi will clean out your sinuses in a hurry! :D

yes! i add wasabi to um hor fun also.. and alot of other things.. soup, fish, chicken nuggets, blarblarblar. the kick in the nose is quite addictive sometimes it makes me tear though or choke

hehe..I guess your fetish for wasabi is like how I like to have freshly sliced chilli in my food, even if it burns my tongue:devil:

Wasabi is great! They have ayellow variety too, but that is rare in Singapore. When i was in Fukuoka last year at this Ryokan, the Obasan served us this dish that was really cool. It was made of lotus root with yellow wasabi stuffed into the hollows of the of the root. The whole thing is then sliced vertically so that you get circular slices and you just eat it raw.

Oooishi desu!

I don't like wasabi, the flavour is too sharp, like tabasco sauce, spicy and tangy, only no chilli inside.:)

I prefer wasabi to chilli because, even as it stings my tongue, it introduces this cooling sort of feeling.

We continue to see eye to eye, EyetoEye! :) On the other hand, I'm beginning to have my difficulties with Raffi. :(

I had no idea that there is also yellow wasabi--I've no idea whether it exists here. :cool: I must keep an eye out for that.

I'll take wasabi and even tabasco sauce and HUGE amounts of garlic any day, but please spare me from those chili peppers! :eek: :runaway:

Ahh but diversity enriches, WH!:D

Chilli is good! It makes you sweat and rids the body of toxins:cheers:

No doubt, no doubt, Raffi! :laugh: But you will concede Mother Superior her privilege of avoiding what she doesn't like--at least on her own turf! ;)

Oh of course not, I wouldnt wanna put the Mother Superior in any distress.:)

How about a Bloody Mary?:devil:

Watching this thread evolve is so interesting.

btw, i love ur avatar raffi.... especially the frames with food....

Thank you! Cliff did it for me :D

Food is an important topic in Singapore, and amongst our foreign friends too it would seem:angel1:

It always helps to look at this thread just before my meal times....helps to work up on my appetite. Hey im not joking, bec I often need to do this or else I will delay my meals until I get way too hungry! :colgate:

Originally posted by RafflesCity
How about a Bloody Mary?:devil:
Why, thank you, Raffi! :) I'll be right over ... :runaway:

Actually I had quite a few beers and hits of Scotch whiskey tonight. ;)

EyetoEye is right: your latest avatar is lovely, showing lots of beautiful dishes! I remember your threads on Singaporean food in e.g. the Euroforum. :cool:

@Huaiwei, my friend: DO eat regularly! Don't wait until the point where you're desperate--you'll cram yourself full of junky stuff! :ohno: So please do see to it that you get good, fresh meals regularly! :angel1:

If you need inspiration you might look into baqthier's thread (http://www.skyscrapercity.com/showthread.php?s=&threadid=84976) in the Sky Bazaar where Raffi has also participated--I can't get over the beautiful meals Asian guys are putting together! :cool:

Originally posted by huaiwei

It always helps to look at this thread just before my meal times....helps to work up on my appetite. Hey im not joking, bec I often need to do this or else I will delay my meals until I get way too hungry! :colgate:

Oh... so reading about eating semen actually gives you a good appetite?

Originally posted by EyeToEye

Oh... so reading about eating semen actually gives you a good appetite? Erm....I shall jus remind myself that almonds are nice? ;)

Originally posted by Whose Homepage

@Huaiwei, my friend: DO eat regularly! Don't wait until the point where you're desperate--you'll cram yourself full of junky stuff! :ohno: So please do see to it that you get good, fresh meals regularly! :angel1:Thanks for the concern, WH! ;) I do have a problem of having very irregular meals, and tend to forget having meals when I was busy with stuff, which seems to be happening far too often. For the past year, all I ate for the whole day was several servings of bread, and one big dinner at night in school. Its no wonder my waist line jumped from 30 to 34 inches in the same period!

Originally posted by huaiwei

Thanks for the concern, WH! ;) I do have a problem of having very irregular meals, and tend to forget having meals when I was busy with stuff, which seems to be happening far too often. For the past year, all I ate for the whole day was several servings of bread, and one big dinner at night in school. Its no wonder my waist line jumped from 30 to 34 inches in the same period!

Wow! That sounds bad! You must have a very tough stomach. If i ate like you i'd probably be hospitalised.... Hayoh... must eat properly arh... liddat not good you noe.... 'healf' is 'wealf' leh!

One of my favourite supper places. Open practically 24 hours!

Newton Hawker Centre. You actually get busloads of tourists coming here too, and its not far from Orchard Road. In fact you can stroll there after selecting from the wide range of choices at the foodstalls.:cheers:

http://home.earthlink.net/~bolandse/forums/singapore/newton_hawker_centre.jpg

Originally posted by huaiwei

Thanks for the concern, WH! ;) I do have a problem of having very irregular meals, and tend to forget having meals when I was busy with stuff, which seems to be happening far too often. For the past year, all I ate for the whole day was several servings of bread, and one big dinner at night in school. Its no wonder my waist line jumped from 30 to 34 inches in the same period!

I also have that problem, but mine is not as bad, I eat a slice of bread in the morning before I go to school, which will last me until 3.30pm when I reach home. No chance to eat during recess.:)

Originally posted by Cliff

I also have that problem, but mine is not as bad, I eat a slice of bread in the morning before I go to school, which will last me until 3.30pm when I reach home. No chance to eat during recess.:)

How come you cant eat during recess?:?

Originally posted by RafflesCity

How come you cant eat during recess?:?

Before, it was because the canteen was too far, and the q's are so long, now, its because I have TAF (for overweight people) and must run during recess. Ha.:D

haha..sounds like you're used to it. But a slice of bread all day until 3.30pm? For me anything is substantial as long as my stomach doesnt rumble:happy:

Eating Out

The way to the Singaporean heart is through his stomach.

Eating is a passion in Food Paradise Singapore.

This explains the great number of food establishments all over the island, selling world-renowned local favourites like Hainanese Chicken Rice to fads like the now passé bubble tea.

Not to mention the variety and popularity of local food programmes on TV.

For those of you who "wine and dine", Singapore has a wide variety of fine medium and high-end restaurants in and around Orchard Road and the Singapore river to choose from.

But good food can also be found in the low-end hawker centres and kopi-tiamsthat populate the island.

In fact, most Singaporeans frequent hawker centres, kopi-tiams and food courts.

The atmosphere here is as localised and spontaneous as you can get, with no air-conditioning, hollering order-taking uncles and aunties and the warm smell of cooking.

Don't be surprised to find long queues at certain famous stalls either.

http://www.channelnewsasia.com/cna/travel/singapore/images/Chicken.jpg

After all, selling Chicken Rice has made same hawkers into millionaires.

In the evenings, the whole family, including grandparents, uncles and aunties, may sit al fresco surrounding the biggest round table, eating seafood and satay with gusto.

Local Food

Local food can easily be bought from the numerous kopitiams and hawker centres dotting the island but will you settle for less than the best?

Let us tell you where the best places to go for the best local food in town are, but watch out for the queues.

http://www.channelnewsasia.com/cna/travel/singapore/images/Laksa.jpg

Lau Pa Sat surely tops the list in terms of variety and historicity. But If you want a taste of the old street hawker fare, without the dirt and the grime of yesteryears, head straight for the Food Street at Chinatown.

Newton Circus Hawker Centre, the undisputed grand dame of Singapore's hawker centres, is not to be missed.

A great supper area, Geylang stays open around the clock, catering to locals with late-night cravings.

Lau Pa Sat
Tuck into an overwhelmingly wide selection of local ethnic food alongside the hungry business and tourist crowd in this food centre, located in the heart of Singapore's financial district.

Even the locals can be at a loss as to what to eat, having the gastronomic choice of over a hundred food and beverage stalls and retail trolley carts here.

From chicken rice to Chinese handmade noodles, you will be spoilt for choice.

Other local delights to tempt your tastebuds, popiah, laksa and satay.

Once you've made your choice, enjoy your food in the airy octagonal-shaped Lau Pa Sat, which has already seen 108 years.

Built in 1894 along the now reclaimed waterfront, Telok Ayer Bay, Lau Pa Sat was once called Telok Ayer market.

It saw the arrival of the early Chinese and Indian migrants and survived the Japanese attack in 1942.

Lau Pa Sat functioned as a wet market before it was converted into a food centre in the 1970s.

But in the 1980s, the cast-iron market was dismantled.

About 3,000 individual pieces were tagged and stored for restoration.

Restoration was completed in 1989 and the brand new Lau Pa Sat or old market reopened its doors to foodies.

Today, the national monument is the largest remaining Victorian filigree cast-iron structure in Southeast Asia.

Food Street
Here at Food Street, dine al fresco, taking your pick of the 18 "road side" food stalls, or visit the 12 shophouse restaurants that stand on both sides of the street.

Special recommendations include Hoover Rojak, Boon Tat Street BBQ Seafood, Whitley Road Big Prawn Noodle and Tiong Bahru Hua Yuen Porridge.

http://www.channelnewsasia.com/cna/travel/singapore/images/Rojak.jpg

If you're Wondering why all these fabulous food seem to be named after roads or places in Singapore, that's because these stalls are specially handpicked to relocate here.

The food stalls and restaurants at Food Street can be considered among the best in Singapore.

Hoover rojak, a Singapore salad with crunchy cucumber slices, turnip and pineapple mixed in it, delights with its thick slurpy prawn paste sauce.

The name of the stall may say 'BBQ', but Boon Tat Street BBQ Seafood's seafood is actually fried with chilli sauce and served on a banana leaf.

The main attraction is of course the chilli sauce.

The grilled squid in a delicious curry sauce and the oyster omelette make great side dishes.

Whitley Road Big Prawn Noodle is well-liked for its fresh and meaty king prawns cooked in aromatic stock brewed from whole big prawns and pork ribs.

And Tiong Bahru Hua Yuen Porridge, served with mixed pig's innards like tripe and intestines, is a thick, smooth and well-flavoured porridge that satisfies.

These dishes are served from self-contained mobile cooking kiosks, modelled after the original hawker stall, that line the road between rows of conserved shophouses, merging the present and the past.

Street hawking, last seen in Singapore in 1982, had been banned due to hygiene and sanitation concerns in open-air stalls.

Now, you can feel time stand still as you savour the tantalising smell of local food with a dash of chilli, all served piping hot before you on the street.

Newton Circus Hawker Centre

http://www.channelnewsasia.com/cna/travel/singapore/images/Newton.jpg

The Newton Food Centre houses an amazing variety of food stalls that serve local delicacies into the wee hours.

Try the mouth-watering tiger prawns baked in black pepper or grilled stingray with sambal paste.

The cockles, satay and Hokkien fried mee are good too.

This place opens until 4am in the weekends.

The food place of choice for late-night crawlers and tourists, the hawker centre is at its most colourful at night, when red-eyed clubbers and transvestites come out to play.

Geylang
A sleepy pre-war shophouse area in the daytime, Geylang lights up with a vengeance come night.

Locals from all over the island congregate here for exotic local dishes like frog's legs porridge, fish head steamboat, Beef Kway Teow bathed in dark savoury sauce and crispy fritters served with hot soy milk in the various kopitiams and food shops.

The area is also famous for the many roadside durian stalls offering D24, the XO of durians.

More pics of Newton Food Centre

http://www.the-inncrowd.com/imagesnewton/images/IMG_1042_jpg.jpg

Fruit Stall
http://www.the-inncrowd.com/imagesnewton/images/IMG_1045_jpg.jpg

Chicken and Roast Duck Rice
http://www.the-inncrowd.com/imagesnewton/images/IMG_1046_jpg.jpg

Grilled Seafood
http://www.the-inncrowd.com/imagesnewton/images/IMG_1047_jpg.jpg

Red Hot Chilli
http://www.the-inncrowd.com/imagesnewton/images/IMG_1049_JPG.jpg

Preparing Hai's Fave
Prawn Noodle
http://www.the-inncrowd.com/imagesnewton/images/IMG_1050_JPG.jpg

Muslim Fried Rice
http://www.the-inncrowd.com/imagesnewton/images/IMG_1054_JPG.jpg

Murtabak Man
http://www.the-inncrowd.com/imagesnewton/images/IMG_1058_JPG.jpg

Mee Soto
http://www.the-inncrowd.com/imagesnewton/images/IMG_1061_JPG.jpg

Satay Man
http://www.the-inncrowd.com/imagesnewton/images/IMG_1062_jpg.jpg

Popiah Stall
http://www.the-inncrowd.com/imagesnewton/images/IMG_1065_jpg.jpg

Roti John
http://www.the-inncrowd.com/imagesnewton/images/IMG_1070_JPG.jpg

Newton from the bridge
http://www.the-inncrowd.com/imagesnewton/images/IMG_1071_jpg.jpg

Prawn noodle
http://www.the-inncrowd.com/imagesnewton/images/IMG_1075_jpg.jpg

BBQ Chicken Wings
http://www.the-inncrowd.com/imagesnewton/images/IMG_1076_jpg.jpg

Oyster Omelette
http://www.the-inncrowd.com/imagesnewton/images/IMG_1081_JPG.jpg

Hokkien Fried Prawn Noodle
http://www.the-inncrowd.com/imagesnewton/images/IMG_1089_jpg.jpg

Fish Congee
http://www.the-inncrowd.com/imagesnewton/images/IMG_1099_jpg.jpg

CuttleFish & Veg
http://www.the-inncrowd.com/imagesnewton/images/IMG_1092_JPG.jpg

Dessert Stall
http://www.the-inncrowd.com/imagesnewton/images/IMG_1086_JPG.jpg

Ice Kachang
http://www.the-inncrowd.com/imagesnewton/images/IMG_1094_jpg.jpg

Ice Cheng Tng
http://www.the-inncrowd.com/imagesnewton/images/IMG_1097_jpg.jpg

Bubor Chacha
http://www.the-inncrowd.com/imagesnewton/images/IMG_1098_jpg.jpg

Trying out some of the exotic, tropical fruits in Singapore is a must. I've heard the spiky King of Fruits (durians) being described as tasting worse than smelly, sweaty socks, but my advice is to put aside whatever you've heard, pluck up your courage and let your sense of adventure be your guide. If you really can't bring yourself to do it, you can't go wrong with mangosteens and lychees.

Durians
http://www.the-inncrowd.com/imagesfruits/images/03Durian_jpg.jpg

http://www.the-inncrowd.com/imagesfruits/images/04Durian_jpg.jpg

http://www.the-inncrowd.com/imagesfruits/images/05Durian_JPG.jpg

http://www.the-inncrowd.com/imagesfruits/images/06Durian_jpg.jpg

Mangosteens
http://www.the-inncrowd.com/imagesfruits/images/08Mangosteen_JPG.jpg

Longans
http://www.the-inncrowd.com/imagesfruits/images/09Longan_JPG.jpg

Rambutans
http://www.the-inncrowd.com/imagesfruits/images/10Rambutan_jpg.jpg

Coconuts
http://www.the-inncrowd.com/imagesfruits/images/13Coconut_jpg.jpg

Jackfruit
http://www.the-inncrowd.com/imagesfruits/images/12Jackfruit_jpg.jpg

Fruit Stall
http://www.the-inncrowd.com/imagesfruits/images/14Dragonfruit_JPG.jpg

http://www.the-inncrowd.com/imagesfruits/images/15Pamelo_jpg.jpg

http://www.the-inncrowd.com/imagesfruits/images/16Banana_JPG.jpg

http://www.the-inncrowd.com/imagesfruits/images/18Assortment_jpg.jpg

i love to try diffrent fruits i love fruits sadle we don't get longan, durian or jakfruit here but i want to taste it allot i have seen mangosteen in the food store here but i never buy it beace the price is EXTREMELY high like up to 3€ or more for just one

MMM ... I wish I could try those here so easily. Durians do stink though, and are quite sticky which annoys me.

I like the Asian drinks you get at Asian shops like longan drinks.

Durian is exquisite but i'm not being put off by the smell. a little pricey though to be bought on a regular basis here in europe.

the one that takes the palm to me though is the dragon fruit. it's even more expensive and i'd generally by just one every other month but it's a real delicacy, the black seeds are like those of a kiwi. yummy stuff!

http://starbulletin.com/2002/09/11/features/ingredient.jpg

Oyster omelette and Roti John!!! Yum!!!

Originally posted by wolkenkrabber

i love to try diffrent fruits i love fruits sadle we don't get longan, durian or jakfruit here but i want to taste it allot i have seen mangosteen in the food store here but i never buy it beace the price is EXTREMELY high like up to 3€ or more for just one

3 euros??????

Hmm.. makes me think how much cheaper western fruits really are!
How much is an apple in Europe?:D

Originally posted by Cliff

3 euros??????

Hmm.. makes me think how much cheaper western fruits really are!
How much is an apple in Europe?:D

Industrial of Biological apples ? :colgate:

Me, I buy a lot of biological, they are more big, there is more taste...

Originally posted by RafflesCity

haha..sounds like you're used to it. But a slice of bread all day until 3.30pm? For me anything is substantial as long as my stomach doesnt rumble:happy: I used to go without food for haf a day during my secondary school days, as I wanted to save money. I think I am paying the price now since I seem to have developed stomoch problems.

Oh no! I'm doing ths same thing! Should i stop?

Originally posted by EyeToEye

Oh no! I'm doing ths same thing! Should i stop? Hmm.....depends on how much long you are "starving," really. At least I still ate at least one meal per day on some days?

Aiyah..if hungry just eat. If not hungry dont eat is the best solution?

That said I've been having Kit Kats for breakfast lately..to last me through the morning:eat:

That doesn't sound good, Raffi. :ohno: Have you had a look at jada's breakfast thread in the big skybar? The poor girl is allergic to all sorts of things & has to drastically change her breakfast program. All sorts of people have provided advice--some excellent, some less so. ;)

But KitKat? Hmmmm ... how long does that keep you going? The famous big sugar rush in the morning? :) I used to cook us huge breakfasts, but we've long abandoned that habit, except for special occasions. So I usually have a banana and a couple of cups of coffee, and that keeps me going until lunch around 1 or so.

Huaiwei and EyeToEye: don't starve yourselves, please! :angel1:

hehe..the Kit Kats are for when I am in a rush and cant bear to potter around the cold kitchen early in the morning. They do last me for the morning and make sure my stomach doesnt talk during lectures. I only have school in the morning so I can usually have something more healthy in the afternoon:)

btw the most important breakfast item for me is tea/coffee and a stick. I can really wake up after those:D

Originally posted by Whose Homepage

Huaiwei and EyeToEye: don't starve yourselves, please! :angel1: I am rather poor...so I have to resort to extremes..:D Right now, I just bring my breakfast to school and eat them during lunch! :D

all those pics on food make me hungry!!:happy: :eat: :eat:

Originally posted by drwho

all those pics on food make me hungry!!:happy: :eat: :eat: Yeah. :D This is the thread to visit everytime I need to work up on my epetite! :D

i have to say something; cup / instant noodles in asia taste alot+alot+alot+alot better than in perth. i absolutely love Nissin cupnoodles, but in perth they've only got Nissin instant noodles, so i tried (for the first time in my life) making instant noodles (messssss of course), and my efforts were rewarded with noodles blander than anything i've tasted before. thank goodness for the egg (half of which flew out of the bowl while at my 3rd attempt ever to crack an egg). lucky my landlords weren't at home :p

Instant noodles always remind me of how often I ate it during my army days......at least one cup per day over months at a time....

Imagine the amount of fat and MSGs accumuating in my body. No wonder my hair is semi-white by now. :D

i started having white hairs when i was in primary 5 :eek: alot of secondary students nowadays got lotsa white hairs.. pressure... and suicides :devil:

Perhaps you think too much about the wrong sez...tts why u got streesed up? ;) I only got my white hair after NS.

Poppi's dishes are refreshing and well-balanced, says CHEAH UI-HOON

http://business-times.asia1.com.sg/mnt/media/image/launched/2004-02-20/uhpoppi-195642.jpg

IN keeping with the spirit of change, the former Fig Leaf at the former Fort Canning Country Club has been renamed Poppi and moved up - one floor above its original space at the re-christened Legends at Fort Canning Park. Restaurateur Eleanor Soh thought long and hard about the change, she reveals, but in the end decided to go for a switch because of the transformation of the space and ambience.

A sheer mural of poppies - painted by an English mural artist - greets the diner at the door. And this apparently inspired the name change. With this fresh image, the dining decor has been made over, to a more casually elegant, modernised old-world feel. The bonus is an outdoor foyer which takes a few tables overlooking the pool and provides an eye-catching skyline above the trees surrounding Fort Canning. What hasn't changed, though, is the quality of the cuisine that Fig Leaf was known for. With new executive chef Chris Millar at the kitchen, the dishes he doled out last week were also fresh and refreshing.

There's something to be said about the audacity of serving creamy scrambled eggs as an entree, complete with a mini-tower of toasty bread fingers. And to price this at $22. But of course, the crowning glory - and reason for the price tag - the sevruga caviar which tops the scrambled egg. This well depicts the feel of Chef Millar's innovations - grounded but with just enough razzle dazzle to lift the dish and one's palate. The tart of purple figs and mozzarella ($18) was another exotic-homey pairing of the comforting (the creamy cheese) and the tantalising (the sweet, sharper-tasting figs). But even before entrees were served, we were treated to a complimentary corn and chicken soup 'foam' in an espresso cup. 'Foam' is in, apparently, while 'cappuccino' is out.

Tomato-based pasta is also out, it seems, in Chef Millar's books, as his capellini pasta came in red pepper cream ($30). Topped with grilled prawns, crayfish and scallops, this was an intriguing dish that one quickly got used to - it wasn't your usual pasta with the tart robustness of tomato. Instead, the red pepper cream was lighter, and pepper lovers will appreciate the slightly bitter aftertaste which coats the capellini. The crispy-skinned black cod with orange, watercress and almond salad ($32) came nicely paired with french bean fritters. This stellar dish - with the cod done just right - is easily a hit with any health-conscious diner.

Demonstrating that he could also treat red meat well, the lamb sitting on a ratatouille compote ($34) was also well-marinated and roasted. Vegetarians will be glad to know that the restaurant serves a five-course set menu ($55) for dinner - with the choices outside of the a la carte menu. For lunch, prices range from $10 to $28 - making it quite difficult to resist even though Fort Canning Park might be slightly off the beaten track for midday dining.

We rounded up our dinner with a 'Grand Assiette' of petite desserts to share. At $16, and with a choice of five desserts, this was quite the dessert-lover's dream. Highlights included the unusual tasting but buoyant lemon verbena pannacotta and not-too-sweet warm pecan and hazelnut tart with Bailey's ice-cream.

The individual pavlova with poached strawberries and vanilla cream was perfectly done - with a melt-in-the-mouth crust. From entrees to desserts, the Aussie-born Chef Millar - who's done a tour of duty in England and his native Australia - showed off his deft skills of blending and balancing.

We left Poppi with a refreshed palate, thinking that the cuisine there can be quite dangerously addictive.

OVERALL RATING: 8 out of 10
DRESS CODE: Smart Casual

Poppi
Level 2, The Legends Fort Canning Park
11 Canning Walk
Singapore 178881
Tel: 6339-8977

Originally posted by heirloom

i have to say something; cup / instant noodles in asia taste alot+alot+alot+alot better than in perth. i absolutely love Nissin cupnoodles, but in perth they've only got Nissin instant noodles, so i tried (for the first time in my life) making instant noodles (messssss of course), and my efforts were rewarded with noodles blander than anything i've tasted before. thank goodness for the egg (half of which flew out of the bowl while at my 3rd attempt ever to crack an egg). lucky my landlords weren't at home :p

Nissin is not good with instnt noodles. I prefer "Chu qian yi ding"

How you crack the egg one?!

:rofl:

I suggest you hard boil the egg in water (12-15min) next time, then just peel off the shell.

noodles!:D


so...any plans for Huaiwei Nongshim Noodle export Corp ?:);) :happy:

drwho, you do want those noodles really, really bad, don't you--must still be horribly cold in Sweden! :pet:

Do you remember the noodle soup thread that turned into the idea to form a noodle soup export company thread from the Korean forum (http://www.skyscrapercity.com/showthread.php?s=&threadid=75883)? ;)

Do you think we need two such companies (I notice there's talk of different brands)? I realize that, between you and Jo alone, the demand is huge. Add to that the many unknown expats plus chilly Swedes & Scandinavians plus people from the Baltic countries & Poland, and presto, there's an ENORMOUS market! :cool:

Your suggested company name sounds good--but shouldn't we have our own brand? :okay:


@heirloom: I practically cracked up (no pun intended) over your tale of trying to break a raw egg into your cup of noodles. I guess you need a bit more practice. :)

@Raffi: WHAT? You've shown yourself to be such a wonderful cook! I'm surprised you'd suggest to hard boil an egg "12-15min", imho that's much too long--why, the egg yolk turns blue! :eek:

The absolute BEST economical instant noodles has to be the ones by Samyang Foods.

The noodle texture is very springly and retains alot of moisture. The soup is very tasty and has depth to it. Unlike CQYT and the Malaysian brands, the noodle does not have the mineral flavour nor the bland salty taste. Especialy the Udon noodles, each strand is at least 50% thicker than conventional noodles and the seasonings are comparable with Nissin Cup noodles.

It is the best that I have ever eaten.
http://www.hoohing.com/_borders/samyan1.gif http://www.hoohing.com/_borders/samyan2.gif http://www.hoohing.com/_borders/samyan3.gif http://www.hoohing.com/_borders/samyan4.gif http://www.hoohing.com/_borders/samyan5.gif http://www.hoohing.com/_borders/samyan6.gif http://www.hoohing.com/_borders/samyan7.gif http://www.hoohing.com/_borders/samyan8.gif http://www.hoohing.com/_borders/samyan9.gif

Ih ave tired U-Dong, Kimchi and Seafood, and anone have dissapointed me.:)

Nongshim is also good, but the flavours are limited.


Btw almost all are available at a very reasonable price at NTUC Fairprice.

At Liang Court supermarket you can find vacuum packed noodles flown direct from Japan with fresh ingredients too! All you have to do is boil them and stuff them into your mouth! Really good!

Originally posted by RafflesCity

Nissin is not good with instnt noodles. I prefer "Chu qian yi ding"

How you crack the egg one?!

:rofl:

I suggest you hard boil the egg in water (12-15min) next time, then just peel off the shell.

Nissin cupnoodles are very nice!!!!!!!! their laksa cup noodles really taste like laksa....

http://www.nissinthailand.com/images/tn/TN_exp_cup_08.JPG


i crack the egg normally lor... make a little crack on the side of the bowl... then try to put it into two halves? but i guess i placed too much pressure at the top and my thumbs crashed through the egg and displaced much of the umm liquid inside, with force enough to send it far enough away from the bowl.

what is chu qian yi ding? does the yolk really turn blue if you boil it for 12-15 minutes?

Originally posted by Whose Homepage

@Raffi: WHAT? You've shown yourself to be such a wonderful cook! I'm surprised you'd suggest to hard boil an egg "12-15min", imho that's much too long--why, the egg yolk turns blue! :eek:

hehe..I got to admit that I tend to prefer my food 100% cooked..so I usually play safe by leaving the egg on the boil. But seriously how long do you do yours?

and I aint that great a cook..I take lotsa shortcuts too :D

Well, if the egg is not cooked, then treat it as half-boiled egg.:D

Btw, we should'nt waste eggs anymore, they are becoming a rarity.:)

Originally posted by heirloom

Nissin cupnoodles are very nice!!!!!!!! their laksa cup noodles really taste like laksa....

http://www.nissinthailand.com/images/tn/TN_exp_cup_08.JPG


i crack the egg normally lor... make a little crack on the side of the bowl... then try to put it into two halves? but i guess i placed too much pressure at the top and my thumbs crashed through the egg and displaced much of the umm liquid inside, with force enough to send it far enough away from the bowl.

what is chu qian yi ding? does the yolk really turn blue if you boil it for 12-15 minutes?

I love laksa! But I have yet to try instant mee that tastes like the real thing. Are the Nissin laksa noodles the yellow kind or white kind. To be authentic it should be the white type.

Next time you crack the egg gently to leave a small crack in it, then use your hands to force open the shell. Use both thumbs in an outwards manner.

Chu Qian Yi Ding is a japanese brand i think but it has those chinese characters. shows a little boy running out of a kithcne with a steaming dish.

speaking of laksa, I made my own.

I was so relieved to find the correct noodles and the rest is relatively easy. I even managed to get the fried tau-pok:D

http://www.skyscrapercity.com/photopost/data/502/103laksa3-med.jpg

http://www.skyscrapercity.com/photopost/data/502/103laksa2-med.jpg

Originally posted by drwho

so...any plans for Huaiwei Nongshim Noodle export Corp ?:);) :happy: But I need to advocate the cutting down of instant noodle consumption!! :D

Originally posted by RafflesCity

http://www.skyscrapercity.com/photopost/data/502/103laksa2-med.jpg

Wow! Not bad at all!!:D

Thank you thank you :D

nissin laksa is this colour.. ummm i know it looks shitty here... but that's because ummm i ate halfway and it just looks shittty. and i didnt focus properly. i just got the camera at that time and didnt know how to use.. sorry for big size ... lazy to resize

http://img16.photobucket.com/albums/v47/sybarite/mepics/IMGP0044.jpg

colour looks correct what...

what ingredients you use ah?

Aiyoh.....laksa in London and Perth? What is the world coming to?? :D

Globalization:guns1:

Originally posted by RafflesCity

colour looks correct what...

what ingredients you use ah?

if you're talking about what i posted, it's the nissin cup noodles? so the ingredients you can read umm from the package...

you made that laksa?! wow... what leafy vege is that? looks like rubber...

It is basil leaf. It is actually an ingredient in laksa.

In Singapore they have it chopped up to a very fine powder though. They will usually sprinkle it on top:cheers:

Well at least he tried.....what else can you get from processed foods?

oh ok... i've never seen a whole basil leaf.. i do add here and there sometimes to ummm myriad foods though

Originally posted by heirloom

oh ok... i've never seen a whole basil leaf.. i do add here and there sometimes to ummm myriad foods though

Hows the Chinatown in Perth? Are you able to buy your home-missed local stuff there?

no not really... there are chinese provision shops all over perth.. no need to go to chinatown just to get umm those. i've been able to find japanese mayo, soba, and soba sauce, and i think those instant noodles by samyang foods...

one store that's really worth going into is this kakula brothers store... sells nuts at low prices... cheese too... and other stuff coffee beans barley balblrarlablarblarblar...

my friend told me his friend said there's a place you could get haagen daaz in perth.... but unfortunately i havent come across it :/

and no fried oyster also - luckily :D

Originally posted by heirloom

my friend told me his friend said there's a place you could get haagen daaz in perth.... but unfortunately i havent come across it :/ What does haagen daaz got to do with Asian food?? :D

Has anyone tried instant rice? I heard it tastes disgusting, but i've never eaten any yet.

Btw, the Cheers minimart near Novena has this really cool instant noodle bowl thing. It comes with a can of salmon, eel or sardines. Lots of noodles, and i mean LOTS. Soup is also not bad, and comes in quite a number of flavours. Quite expensive though, at $2.20

It tastes bad? Never tried before, but I tot the Chicken Rice verson was quite popular overseas? :D

Originally posted by huaiwei

It tastes bad? Never tried before, but I tot the Chicken Rice verson was quite popular overseas? :D

"...was quite popular overseas?"

Need i say more? ;)

But the rice was ment to be pacaged for home-sick Singaporeans rite? Surely these people are the most decerning of any eater of local stuff? ;)

haagen daaz is something available in asia and not perth and is sorely missed :( well the topic of this thread is FOOD? not asian food haha...

where to get the instant chicken rice?

Originally posted by heirloom

haagen daaz is something available in asia and not perth and is sorely missed :( well the topic of this thread is FOOD? not asian food haha...

Thats wierd.....Aurtralian protectionism against foreign dairy products?? :D

dunno:?

can't find cheese fondue also... maybe

Originally posted by heirloom

dunno:?

can't find cheese fondue also... maybe Australia dosent produce its own??

Originally posted by EyeToEye

Has anyone tried instant rice? I heard it tastes disgusting, but i've never eaten any yet.

Btw, the Cheers minimart near Novena has this really cool instant noodle bowl thing. It comes with a can of salmon, eel or sardines. Lots of noodles, and i mean LOTS. Soup is also not bad, and comes in quite a number of flavours. Quite expensive though, at $2.20

Thats really near my place. I must check it out next time I'm back:eat:

Originally posted by huaiwei

But the rice was ment to be pacaged for home-sick Singaporeans rite? Surely these people are the most decerning of any eater of local stuff? ;)

hahaha! Sometimes when you are overseas you cant be too fussy. If I really miss chicken rice theres a place that serves it here quite well fortunately.

But I think I will try to get those instant stuff..I think Prima Taste cafe sells them.:cheers:

Originally posted by RafflesCity

Thats really near my place. I must check it out next time I'm back:eat: I suppose there is not much reason for a Singaporean to eat instant rice when normal rice is available at an instant everywhere? :D

Originally posted by RafflesCity

But I think I will try to get those instant stuff..I think Prima Taste cafe sells them.:cheers: You saying that place sells Singaporean instant food?? Im surprised!

curiouis mar... where is prima taste cafe?

Prima Taste cafe serves local hawker food in a non-hawker setting.

Its a local chain I know they have branches at Centrepoint and One fullerton. They recently started selling these instant food that you can take overseas:cheers:

Originally posted by RafflesCity

Prima Taste cafe serves local hawker food in a non-hawker setting.

Its a local chain I know they have branches at Centrepoint and One fullerton. They recently started selling these instant food that you can take overseas:cheers: Interesting.....could they be selling the instant sg foods which STB produced last year or so?

I think they are marketing it in conjuction.:cool:

Originally posted by RafflesCity

I think they are marketing it in conjuction.:cool: Is that so? That explains alot then! Hoiw about trying the food, take photos of it, and show us? ;)

Originally posted by RafflesCity

Thats really near my place. I must check it out next time I'm back:eat:

You live near Nocena too right? Exactly where? Hehe. I'm not planning on stalking you(why would i want to do that? *sheepish grin), i'm just curious.

Originally posted by RafflesCity

Prima Taste cafe serves local hawker food in a non-hawker setting.

Its a local chain I know they have branches at Centrepoint and One fullerton. They recently started selling these instant food that you can take overseas:cheers:

Yeah. I think i've heard of it. It had previously been featured in the Straits TImes i think. They sell Laksa too, right?

I was thinking of getting some for my penpal...

Originally posted by EyeToEye

Yeah. I think i've heard of it. It had previously been featured in the Straits TImes i think. They sell Laksa too, right?

I was thinking of getting some for my penpal... Er...yr japanese penpal or wat?

Originally posted by huaiwei

Er...yr japanese penpal or wat?

Yeah. Unfortunately, i was unable to locate such a product and ended up buying Ba Gua and Muruku. But those weren't bad either. According to her, her family gobbled them all up within a day! Muahaha!

Originally posted by EyeToEye

You live near Nocena too right? Exactly where? Hehe. I'm not planning on stalking you(why would i want to do that? *sheepish grin), i'm just curious.

I live behind the Thomson Medical ctr.

You might wanna stalk me..after i discussed deposing your body! :runaway:

anyway yah that place at Novena has lots of places to eat, also there is United Square all within walking distance.

Originally posted by RafflesCity

I live behind the Thomson Medical ctr.

You might wanna stalk me..after i discussed deposing your body! :runaway:

anyway yah that place at Novena has lots of places to eat, also there is United Square all within walking distance.

It's not easy getting rid of Kevin Wong. I ahve my ways of surviving even the lethal of murder attempts....

Ack. That sounds horrible...

I love Old Chang Kee! And it helps that there's one at US so i can hop right over after school... ;)

Originally posted by EyeToEye

It's not easy getting rid of Kevin Wong. I ahve my ways of surviving even the lethal of murder attempts....

Ack. That sounds horrible...

I love Old Chang Kee! And it helps that there's one at US so i can hop right over after school... ;)

Urrgh..you are making me think of the food there.....:eat:

Originally posted by RafflesCity

I live behind the Thomson Medical ctr.

You might wanna stalk me..after i discussed deposing your body! :runaway:

anyway yah that place at Novena has lots of places to eat, also there is United Square all within walking distance. And its witin wakling distance to the poilice academy. Maybe I shd sleep over at his house during courses. :D

Originally posted by huaiwei

And its witin wakling distance to the poilice academy. Maybe I shd sleep over at his house during courses. :D

muahaha! All sweaty and smelly?:D

I can hear the sounds from the range though.

Originally posted by RafflesCity

Urrgh..you are making me think of the food there.....:eat:

Oh! The squid head! So smooth and crispy.. the way it seems to melt in my mouth and slide gently down my throat.

And the rich flavour of the gyozo... the crunch vegetables and delicious shrimp. The crispiness of the skin never fails to brighten up my day!

Originally posted by RafflesCity

muahaha! All sweaty and smelly?:D

I can hear the sounds from the range though.

I pass by the place everyday on my way to and from school. Usually pretty crowded.

Originally posted by EyeToEye

I pass by the place everyday on my way to and from school. Usually pretty crowded. Er...u mean the academy? Strange.....

Originally posted by RafflesCity

muahaha! All sweaty and smelly?:D

I can hear the sounds from the range though. You will miss the noise soon. ;)

And I am assuming u would let me bath in your home. :colgate:

hey :)
dont forget to visit the instant noodle-thread in the Korea-forum! :)

Jo has posted some great 3d-pics of Huaiwei Noodle Corp building.! :)

Originally posted by huaiwei

You will miss the noise soon. ;)

And I am assuming u would let me bath in your home. :colgate:

tick skin:bash:

and baq got a shower once cos he came to sg last minute, so thats different:D

http://www.primataste.com.sg/img/left01.jpg
http://www.primataste.com.sg/img/left05.jpg

Established in 1992, Prima Food has since attained a strong reputation for premium quality value-added food products. A subsidiary of Prima Limited, Prima Food manufactures the Prima Taste and PrimaDeli Frozen Dough brands of quality food products.

In addition, we manage the award-winning PrimaDeli bakery franchise, which is well-known for its delicious range of freshly-baked pastries, buns and breads, and premium cakes. Excellent products of consistently high quality, the success of the PrimaDeli bakery chain has generated tremendous demand for our buns, pastries and breads. Leveraging on this, we offer a wide range of our bakery items in frozen dough form to the foodservice industry.

http://www.primataste.com.sg/img/left09.jpg

http://www.primataste.com.sg/img/left08.jpg http://www.primataste.com.sg/ourproducts/img/retailpack.jpg

Your favourite Prima Taste products are now available at NTUC, Cold Storage, Shop N Save, Giant, Carrefour, Prima Taste restaurants and selected PrimaDeli bakeries in an attractive packaging.

With a smaller pack size that does not require refrigeration, it is now so much more convenient for you to whip up delicious Singapore dishes anytime. What’s more, the easy-to-follow cooking steps coupled with illustrations will make cooking a breeze.

And of course, the Prima Taste range of ready-to-cook pastes and premixes comes complete with condiments, bringing you authentic flavours complemented by sheer convenience.

With our famous Laksa for example, all you need to add is the noodles, seafood or poultry meat. Everything else including premium coconut milk, sambal chilli and laksa leaves are in the product, but packed in separate sachets for best quality.

LAKSA
http://www.primataste.com.sg/ourproducts/img/laksapic.jpg

This rich noodle dish is created with a blend of fresh spices and herbs. Featuring rice noodles typically topped with seafood in an aromatic coconut-flavoured soup.

Includes:

Laksa Paste
Laksa Premix
Sambal Chilli
Dried Laksa Leaves


SINGAPORE CURRY
http://www.primataste.com.sg/ourproducts/img/currypic.jpg

Various herbs and spices are skilfully blended to create a delicious dish that has attracted legions of fans among both locals and visitors to Singapore!

Includes:

Singapore Curry Paste (Mild Hot)
Singapore Curry Premix
Singapore Curry Extra Hot Powder

SINGAPORE CHILLI CRAB
http://www.primataste.com.sg/ourproducts/img/chilicrabpic.jpg

Savour succulent crab in a piquant and flavourful chilli base. You’ll want to polish off every last scrumptious mouthful with your bread. This full-bodied dish is a popular feature in Singapore seafood restaurants.

Includes:

Chilli Crab Paste
Chilli Crab Premix
Extra Hot Chilli Mix

HAINANESE CHICKEN RICE
http://www.primataste.com.sg/ourproducts/img/chickenricepic.jpg

Starring tender chicken served over fragrant rice cooked with chicken stock and pandan leaves, this delicious dish delights with its rich flavours!

Includes:

Hainanese Chicken Rice Premix
Hainanese Chicken Rice Fragrance Oil
Sesame Soya Sauce Oil
Chilli Sauce
Chicken Rice Ginger Sauce
Chicken Rice Dark Soya Sauce

FRIED HOKKIEN PRAWN MEE
http://www.primataste.com.sg/ourproducts/img/hokkienmee_retail.jpg

A truly Singaporean delight, Fried Hokkien Prawn Mee is a scrumptious dish of yellow noodles braised in an aromatic prawn-pork stock and stir-fried with prawns, squid, egg and chives.

Includes:

Prawn Stock Mix
Sambal Chilli
Lime Juice

MEE REBUS
http://www.primataste.com.sg/ourproducts/img/meerebus_retail.jpg

A popular dish with a Malay origin, this delicious dish features noodles served with a rich sweet and spicy sauce and topped with bean curd cubes, egg and prawns. A mouth-watering treat any time!

Includes:

Mee Rebus Paste
Mee Rebus Premix
Sweet Soya Bean Sauce
Lime Juice

MEE SIAM
http://www.primataste.com.sg/ourproducts/img/meesiam_retail.jpg

Irresistible spiced vermicelli served in a tangy sweet-sour tamarind gravy and an assortment of garnishes and sambal chilli. An authentic Singaporean dish that will tempt you with its fragrant aroma.

Includes:

Mee Siam Paste
Bee Hoon Sambal
Sambal Chilli
Lime Juice

SATAY PRIMA
http://www.primataste.com.sg/ourproducts/img/satayprima_retail.jpg

A popular Asian appetiser, Satay is a traditional dish made up of juicy, grilled meat chunks threaded on bamboo skewers. Served with our Indonesian-style tomato-flavoured dip, Satay is the perfect choice for guests and family.

Includes:

Satay Prima Sauce
Satay Prima Marinade
Satay Prima Basting Oil

NONYA SAMBAL
http://www.primataste.com.sg/ourproducts/img/nonyasambal_retail.jpg

One of the most popular condiments in traditional Chinese-Malay ‘Nonya’ cuisine, Nonya Sambal is a delicious blend of shrimp, chilli, tamarind, tomato paste and mixed spices. Use it as a mouth-watering dip or add it into your cooking for that extra zest!

Includes:

Nonya Sambal Paste

http://www.primataste.com.sg/aboutus/img/concept.jpg

Building on the success of Prima Taste ready-to-cook pastes and premixes, we created the Prima Taste concept restaurant to showcase our delicious products.

Since 2000, we have opened Prima Taste restaurants along Singapore's tourist and shopping belt, and in the heart of Singapore's business district. Positioned as true Singapore restaurants, they serve the Prima Taste range of best Singapore favourites in a unique ambience that marries the best of the old and new Singapore.

Prima Taste restaurants are now expanding beyond Singapore through licensing, allowing everyone the opportunity to enjoy authentic Singapore food anywhere around in the world.

Prima Taste Restaurants in Singapore:

Prima Taste @ Centrepoint
176 Orchard Road
#01-63/64 Centrepoint Shopping Centre
Singapore 238843

Prima Taste @ The Atrium
60B Orchard Road #01-16
The Atrium @ Orchard, Tower 2
Singapore 238891

Prima Taste Restaurants around the world:


Jakarta, Indonesia
Prima Taste RestoCafé
Plaza Indonesia Shopping Centre
3rd Floor, Jalan Mh. Thamrin
No. 28-30 Jakarta Pusat 10350
Indonesia

Manila, The Philippines
Rasa by Prima Taste
Araneta Circle, Green Gate Area
Araneta Coliseum, Araneta Center
Cubao, Quezon City

Sydney, Australia
PrimaTaste Restaurant
70 Norton Street
Leichhardt, Australia

and coming soon:

Perth, Australia
Vancouver, Canada

yay hainanese chicken rice from sg in perth soon!

Going a ways back in this thread--one of you wondered how it feels to be away from home, missing the familiar foods. Raffi certainly knows that experience :pet: although he seems to be coping quite well. :) But, heirloom, I had no idea you are far away from home, too! There is great comfort in eating the food you're used to from home, isn't there. Of course this isn't the case when you're on vacation and want to try everything strange and foreign while you're away--it's the long time absences that bring these feelings about.

Since there is a fairly large Asian population in the Bay Area, there are Asian food sections in all large markets, and also in smaller ones (which of course not infrequently are Asian ;) ). Although there is special packaging--at least in the US--for some products and part of the label is written in English, I'm never quite sure what I'm getting & what I'm letting myself in for if I buy one of those strange but enormously appealing looking packages where I can't understand the writing at all.

Now noodle soups are fairly universally known, and everybody loves them. This goes particularly for people like drwho and Jo in Sweden and others far away from the source--they are homesick for their Asian noodle soup! That's why we came up with the idea of creating a noodle soup export company, :cool: and that's why drwho writes:
Originally posted by drwho
hey :)
dont forget to visit the instant noodle-thread (http://www.skyscrapercity.com/showthread.php?s=&threadid=75883&perpage=20&pagenumber=2) in the Korea-forum! :)

Jo has posted some great 3d-pics of Huaiwei Noodle Corp building.! :)
I permitted myself to edit this quote by providing a direct link (http://www.skyscrapercity.com/showthread.php?s=&threadid=75883) (hint - hint) to the thread in the Korean Forum, where the idea was first developed.

Do go and visit, folks! The idea has taken wings! :angel1:

Originally posted by Whose Homepage

Although there is special packaging--at least in the US--for some products and part of the label is written in English, I'm never quite sure what I'm getting & what I'm letting myself in for if I buy one of those strange but enormously appealing looking packages where I can't understand the writing at all.



Dont worry, if you need a 2nd opinion on the stuff in there, you know you can rely on us in ASF. We cover pretty much the whole spectrum of Asia:guns1:

IndoChine Waterfront
Asian Civilisations Museum
1 Empress Place

http://www.indochine.com.sg/restaurant/waterfront1.jpg

Offering one of the finest views of the Singapore riverscape, this world-class waterfront restaurant are opulently decorated with massive Czechoslovakian crystal chandeliers, towering seven feet gold-leaf covered standing Sukothai Buddha statues, rare Shan antiques, custom-made first in the world Ming Dynasty-style chairs made in stainless steel and leather and a gleaming blue glass bar. From here, you can watch the most beautiful sunsets as the twilight sky turn from orange to pale blue as the sun slowly sinks behind the tall skyscrapers of Raffles Place.

Guests will be able to savour a wide selection of colourful, healthy IndoChinese food by IndoChine's chefs.

http://www.indochine.com.sg/restaurant/waterfront2.jpg


http://www.indochine.com.sg/restaurant/waterfront3.jpg

http://www.indochine.com.sg/restaurant/waterfront4.jpg

http://www.indochine.com.sg/restaurant/waterfront5.jpg

yeah ... i've been away since last october... but not quite as far as raffles.. perth has a variety of ice cream shops to keep me mildly satiated though.. interesting flavours like mandarin orange cheesecake, ferrero rocher, and some other stuff i can't remember

hm that retail-packing noodle from Prima Taste looks good!

i must ask them the price of s&p to order from Sweden :)

Originally posted by drwho

hm that retail-packing noodle from Prima Taste looks good!


come lets look at more food pics!

Chicken Rice
http://www1.visitsingapore.com/snapshots/images/sb_sn40_i.jpg

Hailing from the Chinese island of Hainan, chicken rice is now considered the national dish of Singapore. A whole chicken is poached with spring onions and ginger to create a light bouquet. The soup is then used as the stock, along with fresh garlic to cook the rice. Chicken rice is eaten with home made chilli sauce and thick dark soya sauce.

Chilli Crabs
http://www1.visitsingapore.com/snapshots/images/sb_sn43_i.jpg

The pride of Singaporean seafood in undoubtedly Chilli Crabs. The crabs, still in the shell, are stir-fried with garlic, sugar, tomato sauce, soy sauce, chilli and eggs producing a gloriously messy sauce which is moped up with bread.

Bak Kut Teh
http://www1.visitsingapore.com/snapshots/images/sb_sn39_i.jpg

Herbal food is also popular in Singapore, which is not surprising as many Singaporean Chinese still rely on herbal remedies. The best known herbal dish in Singapore is probably "Bak Kut Teh", a herbal soup containing pork ribs and served with rice and "Yu Tiao" (fried dough sticks).

Coconut
http://www1.visitsingapore.com/snapshots/images/sb_sn48_i.jpg

Don't forget to try fresh coconuts when you're in Singapore. There's nothing like having a whole coconut all to yourself to quench your thirst.

Fish Head Curry
http://www1.visitsingapore.com/snapshots/images/sb_sn41_i.jpg

Sampling this dish is a must when in Singapore. Ingredients that go into a Fish Head Curry are chillies (red and green), curry seeds, curry powder, ginger, garlic, coconut milk, tamarind, tomatoes, lady's fingers, curry leaves and fish head. The fish is stewed in the curry sauce until soft and eaten with rice.


Fresh Vegetables
http://www1.visitsingapore.com/snapshots/images/sb_sn37_i.jpg

The variety of fresh vegetables available in Singapore is astounding. Take your pick from "Kangkong" (water convolvulus), chinese cabbage, chinese turnip, lady's fingers, long beans, brinjal, bamboo shoots, chinese mushrooms, "pak choy", "choy sum" and white radish.

Herbs n Spices
http://www1.visitsingapore.com/snapshots/images/sb_sn46_i.jpg

The cuisines which use herbs and spices extensively are Malay, Indian and Peranakan. These special ingredients give the dishes their delicious taste. Examples are candlenuts, turmeric powder, chilli powder, cardamons, coriander seeds, cinnamon bark, cloves, star anise, cumin seeds, fenugreek and lemon grass.

Indian Rice
http://www1.visitsingapore.com/snapshots/images/sb_sn47_i.jpg

For a different dining experience, have a curry meal with rice and accompanying pulse dishes piled high on a banana leaf. Your utensils are your hands and it is only polite to eat with your right hand. But don't worry, fork and spoons are available too.

Nonya Kueh
http://www1.visitsingapore.com/snapshots/images/sb_sn42_i.jpg

Nonya or Peranakan food is the closest Singapore has to an indigenous cuisine. Nonya food combines Chinese, Malay and other influences into its own unique blend. They are renowned for their scrumptious desserts, colourful cakes and sweet, sticky delicacies. Try "Kueh Sarlat" (glutinous rice cake with custard topping), "Kueh Lapis Beras" (rainbow layer cake), "Kueh Ko Swee" (rice cup cakes) and "Kueh Dadar" (coconut rolls with coconut sauce).

Roast Meat
http://www1.visitsingapore.com/snapshots/images/sb_sn38_i.jpg

Roast duck, roast belly pork and "char siew" (roast pork) are a common dish in Singapore. Served as a dish on it's own in most Chinese restaurants, it can also be served as part of a rice or noodle dish.

Tropical Fruits
http://www1.visitsingapore.com/snapshots/images/sb_sn44_i.jpg

Located almost on the equator, Singapore has a manifest bounty of tropical fruits throughout the year. To round off any meal in Singapore, there's nothing like a fresh plate of tropical fruits. Fruits you should try are duku, durian, jackfruit, lychee, mango, mangosteen, rambutan, papaya, starfruit and watermelon.

Originally posted by RafflesCity

tick skin:bash:

and baq got a shower once cos he came to sg last minute, so thats different:D But I dont think you noticed me saying "you wil miss it soon"? :D

Originally posted by drwho

hey :)
dont forget to visit the instant noodle-thread in the Korea-forum! :)

Jo has posted some great 3d-pics of Huaiwei Noodle Corp building.! :) Yes I just saw that....so damn hilarious!! :D

Originally posted by huaiwei

But I dont think you noticed me saying "you wil miss it soon"? :D

haha..I didnt notice that bit;)
So when is it moving out and to where?

Originally posted by RafflesCity

haha..I didnt notice that bit;)
So when is it moving out and to where? Most likely its moving out by end of this year or somewhere next year....and all the way to Choa Chu Kang! Bye bye to the cops then. :D

Originally posted by drwho
hm that retail-packing noodle from Prima Taste looks good!

i must ask them the price of s&p to order from Sweden :)
It does look good, doesn't it! :) We at the HNSC must get our industrial espionage department in gear! :colgate:

Of course once HNSC gets off the ground you wouldn't DARE even think about ordering from the competition, right, drwho? ;)

@Raffi: thanks for another elaborate lineup of yummy dishes! :) Further, I think the Indochine Restaurant, that most excellent culinary establishment on the River in Singapore, needs to hire a new photographer to take better pictures of its elegant dining spaces. Those shown are rather blurry. ;)

@Huaiwei: glad you like your Company HQ! :banana::banana::banana:

Wow! That's a lot of food! The chiken rice looks enticing!

http://www1.visitsingapore.com/snapshots/images/sb_sn40_i.jpg

This looks like the way Shangrila serves the dish, correct?

Originally posted by huaiwei

http://www1.visitsingapore.com/snapshots/images/sb_sn40_i.jpg

This looks like the way Shangrila serves the dish, correct?

Yeah. Delicious. Has anyone tried the chicken rice at ChatterBox? Most i've asked agree it's the best in Singapore. I've never tried it yet, though, so i don't know.

Chatterboz is the one in Shangrila rite?