There's always an ongoing argument between my Singaporean friends and I on which country's food is better. And you gotta admit, most Singaporean food are adapted from us, Malaysians right??
*i sense a series of heated argument coming up* haha
And Singaporeans, being the singaporeans they are, being extremely kiasu, decided to prove me wrong by showing me around their so-called infamous Singapore food. haha
In Singapore, the noodles are topped with generous amount of minced meat, slices of mushroom, pork slice, pork liver slice and lettuce. (Yup, sounds like pork noodles to me)
I guess the major difference in this hawker food is the vinegar. Small amount of vinegar is added to give it an aroma that kinda brings out the distinctive taste of what seemingly normal noodle. Vinegar is one of the factors that determines the quality of Bak Chor Mee. Beside vinegar, another make or break factor would be the chilli sauce. A good bowl of bak chor mee is said to have the perfect blend of chilli sauce and vinegar.
Verdict: The noodles are springy with a firm bite and are not soggy.
I like how spicy it is and has a hint of vinegratte sourness in it.
Singapore Infamous Crab
See.. I don't understand what's so famous about their chili crab when we have the exact same thing that you can order in almost any seafood restaurant in KL.. They are bragging it as though they came up with this brilliant ideas to cook crabs in chili sauce and decided to deep fried the montou to dip into the sauce.. haha
But the chili crab in Seafood Paradise, the Singapore flyer's branch (Apparently they have another branch somewhere else) was pretty good..
Best with you order deep fried montou to dip into the sauce. We had 3 plates of buns to drain up the yummy sauce!!
Another way of cooking the crab: Butter cream crab
It was surprisingly good but i was too full from all the buns by now
At the Singapore flying, with Marina Bay Sands resort in out background
The Singapore flyer