Singapore food

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Singapore’s Chinatown food tour | Singapore’s Chinatown food tour: Saw it all, ate it all, drank it all, loved it all. | By Marion Grasby | Facebook

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1M views · 1.4K comments | Where the locals eat: Singapore | Singapore | Put the Singapore tourist guide aside. This is how the locals eat. | By Marion Grasby | Facebook

Asia Unplated with Diana Chan

The Best Chilli Crab in Singapore, According to Local Chefs

The Best Chilli Crab in Singapore, According to Local Chefs

3.7K views · 56 reactions | Fishball Mee Pok | Food Wars Asia EP2 (3) | noodle, chili pepper | Fishball Mee Pok is a great hawker favourite in Singapore! Made with yellow egg noodles, handmade fishballs, and eaten together with a delicious chilli... | By Asian Food Network | With countless fish balls in Singapore, the stage is already set for stiff competition. RJNY contenders stand out from the crowd. Encouraged by early success, brave newcomer Douglas of the Fish Ball Story is primed for savory showdown. With Joanne and Daniel of Ruji Kitchen, a name associated with Meepong royalty. These fish balls, they are the best. I would recommend Douglas's fish ball to everyone and I think everyone in Singapore should try it. I don't for a fish ball anywhere else in Singapore. Sure, that is going to win a competition. This is the best I ever tasted. The humble fish ball noodles or is an unsung Singaporean stable among hawker favorites. Flatten egg noodles or meatball are cooked to perfection in the best supporting roll to the star of the dish. Handmade fish balls. The spicy sauce spawned from a variety of whole flavors which include fried porsla, shallots, and chili paste further elevates this ensemble. It's Today's ultimate battle for greatness, the spotlight is thrown on the handmade fish balls, the homemade fishcakes and the special chili sauces. How confident are you that you're going to win? 100%. We are ready. I believe I can win. This battle of the young and the restless needs a resolution. And there's no better way to determine a winner than to put their fish ball noodles through our definitive blindfold taste test. Meet our four locals who each have strong opinions about what makes a good bowl of fish ball meat. We have two food as a resident taste testers and one super fan from each stall. Before we get down to business and decide who serves it better, let's find out what makes these young competitors take. First up, the fish ball story. Meet the young owner of the fish ball story, Douglas who is only 23 years old. He has the fighting spirit of a pioneer in his quest to safeguard the hawker heritage of his homeland. It's about the young hawkers coming out to keep this heritage going and make sure that future generations have traditional stuff to eat. He does everything from making the fish ball to cooking to running the business. I feel very proud of him because knowing what's coming ahead all the toughness still he chose his past. So even without a competition he has really won. Standing in his way is the young husband and wife duo Daniel Lee and Joanne Ang of Ruji Kitchen. Both in their early 30s. Hailing from royalty Joanne is the daughter of David Ang the man touted as the maestro of Singapore. I excited to follow my dad because I see that as a business opportunity in it and I feel that it's kind of wasted if I don't because his secret recipe people like it. So my intention is actually to take over and expand a few stalls for him. Just like their young competitor Douglas, Joanne and Daniel find themselves on a mission to keep Singapore's traditions alive and thriving. This style is pretty good. Fish ball is soft, it's very very nice. I'm genuinely quite picky about fish balls. Can taste the fish inside the fish bowl. It's good. Which bowl of noodles did you pick? I chose A. Let's see what chef Eric Neo has to say. It's down to you. It was indeed a very tough ah decision to make. The first noodle A the sauce that was made to toss the noodle was fantastic. You know even better than B. I find that the texture of the fish bowl that was in bowl B is much ah softer and ah it has more freshness in it. Therefore I cast my vote. To be. And we I tasted ah fish ball story fish ball and I think the difference is this is more bouncy but a bit harder. But I was actually softer. I would say our chilli is more on the spicy side. So ah people who like spicy I think they enjoy our I feel that it's not about winning or losing. It just started for 9 months. I think I have a long way to go. Everybody have different preference when it comes to food. I am just thankful my fans, my family, my friends for me this the one thing I matter most because without them I won't be here today.

3.7K views · 56 reactions | Fishball Mee Pok | Food Wars Asia EP2 (3) | noodle, chili pepper | Fishball Mee Pok is a great hawker favourite in Singapore! Made with yellow egg noodles, handmade fishballs, and eaten together with a delicious chilli... | By Asian Food Network | With countless fish balls in Singapore, the stage is already set for stiff competition. RJNY contenders stand out from the crowd. Encouraged by early success, brave newcomer Douglas of the Fish Ball Story is primed for savory showdown. With Joanne and Daniel of Ruji Kitchen, a name associated with Meepong royalty. These fish balls, they are the best. I would recommend Douglas's fish ball to everyone and I think everyone in Singapore should try it. I don't for a fish ball anywhere else in Singapore. Sure, that is going to win a competition. This is the best I ever tasted. The humble fish ball noodles or is an unsung Singaporean stable among hawker favorites. Flatten egg noodles or meatball are cooked to perfection in the best supporting roll to the star of the dish. Handmade fish balls. The spicy sauce spawned from a variety of whole flavors which include fried porsla, shallots, and chili paste further elevates this ensemble. It's Today's ultimate battle for greatness, the spotlight is thrown on the handmade fish balls, the homemade fishcakes and the special chili sauces. How confident are you that you're going to win? 100%. We are ready. I believe I can win. This battle of the young and the restless needs a resolution. And there's no better way to determine a winner than to put their fish ball noodles through our definitive blindfold taste test. Meet our four locals who each have strong opinions about what makes a good bowl of fish ball meat. We have two food as a resident taste testers and one super fan from each stall. Before we get down to business and decide who serves it better, let's find out what makes these young competitors take. First up, the fish ball story. Meet the young owner of the fish ball story, Douglas who is only 23 years old. He has the fighting spirit of a pioneer in his quest to safeguard the hawker heritage of his homeland. It's about the young hawkers coming out to keep this heritage going and make sure that future generations have traditional stuff to eat. He does everything from making the fish ball to cooking to running the business. I feel very proud of him because knowing what's coming ahead all the toughness still he chose his past. So even without a competition he has really won. Standing in his way is the young husband and wife duo Daniel Lee and Joanne Ang of Ruji Kitchen. Both in their early 30s. Hailing from royalty Joanne is the daughter of David Ang the man touted as the maestro of Singapore. I excited to follow my dad because I see that as a business opportunity in it and I feel that it's kind of wasted if I don't because his secret recipe people like it. So my intention is actually to take over and expand a few stalls for him. Just like their young competitor Douglas, Joanne and Daniel find themselves on a mission to keep Singapore's traditions alive and thriving. This style is pretty good. Fish ball is soft, it's very very nice. I'm genuinely quite picky about fish balls. Can taste the fish inside the fish bowl. It's good. Which bowl of noodles did you pick? I chose A. Let's see what chef Eric Neo has to say. It's down to you. It was indeed a very tough ah decision to make. The first noodle A the sauce that was made to toss the noodle was fantastic. You know even better than B. I find that the texture of the fish bowl that was in bowl B is much ah softer and ah it has more freshness in it. Therefore I cast my vote. To be. And we I tasted ah fish ball story fish ball and I think the difference is this is more bouncy but a bit harder. But I was actually softer. I would say our chilli is more on the spicy side. So ah people who like spicy I think they enjoy our I feel that it's not about winning or losing. It just started for 9 months. I think I have a long way to go. Everybody have different preference when it comes to food. I am just thankful my fans, my family, my friends for me this the one thing I matter most because without them I won't be here today.

157K views · 1.7K reactions | Yong Heng Hokkien Mee | Food Wars Asia (Season 2) EP7 | The stall owner of Yong Heng Hokkien Mee has perfected his mother’s recipe to the dish it is today! He even created his own recipe of sambal chilli to be... | By Asian Food Network | Facebook

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