Throughout my sojourn in Singapore, the many exciting bleats of culinary discovery revolutionized my unspoiled European palate and it learned to evolve and adapt to the exotic dishes of the Orient. Life in Singapore proved challenging having newly arrived from Europe in my early years, but provided my induction into the exciting and passionate world of Asian cuisine, which I have come to cherish.
It is hard to believe that the small island of Singapore has become Asia’s number one destination, far surpassing Hong Kong. However, today’s foodies and gourmands have recognized that both Singapore and Hong Kong are the current mecca dominating the food market scenes. Not only are the latest culinary trends in full swing, but it’s teeming with gastronomic tradition, proving less than a pedantic adventure for the locals and visitors alike.
Singapore’s plethora of Hawker Centers and Pasar Malams (food stalls and markets) indoor or outdoor, serve uncomplicated local fare, which is intoxicatingly addicting. There’s none better. Singaporeans live for two things and two things alone: Eating and shopping and shopping and sating. They are masters at both.
Nevertheless, Hong Kong’s is not to be left behind, as the local street food scene is anything but pedestrian to the pedestrian. The street food craze draws locals and visitors alike making it an epicurean nirvana to this aforementioned food loving city. And if you think you are just getting a bowl of noddles or sweet and sour pork, think again!
Hong Kong Street Food
Not only will you find the normal classic fare, but the unusual and well. And I mean way weird. Locals will be slurping and chowing down boiling organ soup out of styrofoam cups; Cheong Fun in sweet sauce – consisting of pig intestine noddles on a stick or if you prefer, boiled squid tentacles. Yes, it sounds right out of Indiana Jones Temple of Doom, however these Cantonese street snacks are not only tasty but adored by the locals, who know how to eat and where to find all these treats. As they say..”when in Rome…”.
But don’t worry, if you are not into pigs intestines or organ soup, you can play it safe with delicious egg waffles, as there are plenty of those to go around.
What creates distinction between Hong Kong and Singapore is the cultural divergence with food. Where Hong Kong is mostly Cantonese based, Singapore has three ethnic scenes prevailing: Malaysian, Chinese and Indian. Plus Nonya food to explore, dishes that fuse Malaysian, Indonesian and Chinese flavors together, only prevalent to that area of the globe. Well worth the travel to investigate.
Dishes indigenous to South East Asia are at times exceptionally spicy and may have to be tamed to adjust to the Western palate. For the lovers and advocates of spicy food, the spice thermometer can be augmented to fashion dishes as volcanic as desired.
I am sharing with you a collection of recipes accumulated throughout my travels. You will find some twists to old faves and something new – hopefully these recipes will inspire you to venture into unchartered territory.
February 16th 2018 marked the Year of the Dog in the Chinese Lunar calendar, making it an auspicious year. So, a hearty and Happy New Year to all who celebrate! As it’s said in Chinese – Gong Xi Fat Cai!
