It's been a while since I last blogged. After S. Korea, I traveled to the wonderful island of Singapore where I stayed for the next three weeks before heading to Malaysia last week for some scuba-diving. I spent most of my time in Singapore catching up with friends and family. My stay there is mostly uneventful so I am regret to say that there are no entertaining stories of the unusual culinary (although Singaporeans, too, have learned to eat about anything) or peering over a militarized border. Nonetheless, I did enjoy my time there.
Singapore offers a treasure trove of best tasting cuisines in the world with most dishes that are found uniquely in that country. As a foodie, Singapore is my food paradise and indulging in a culinary adventure in the country was my only way of truly exploring this country. I ate roti prata (also known as roti canai in Malaysia) growing up but in this visit, I found that food vendors have become creative in recent years by adding new toppings like chocolate, garlic, and cheese to this pancake dish. In particular, my favorite "nouveau" Roti Prata dish is one with cheese and mushrooms as flavorings -- it is so heavenly delicious. Equally intriguing, is another "nouveau" roti prata dish called tissue prata. This is where the pancake is made "tissue" thin and served with powder sugar or condensed milk sprinkled all over. But all pratas pale in comparison (in terms of creativity) with the one I tasted in Lau Pa Sat in the financial district of Singapore. I walked past the food stand the other day and couldn't resist passing over the allure of the Hawaiian Murtabak, a roti prata dish filled with chicken, pineapple, and cheese. It was delightfully tasty. By now, you would wonder if roti prata is similar to pizza. In many ways, both dishes are similar with two notable exceptions. First, roti prata is pan-fried while pizza is oven-baked. Second, roti prata is to be dipped with an absolutely delicious chicken curry whereas pizza is filled with tomato sauce. Next favorite dish of mine is the Hainanese Chicken Rice (wow, there's actually an entry of this dish on Wikipedia). After all these years, I still crave and unquestionably seek for chicken rice dish whenever I am in Singapore. Next dish on the list is Lor Mee, another locally-evolved noodle dish served with a thick broth topped with seafood. Good tasting Lor Mee has a gravy-like broth that is neither overbearing or bland in taste. Of course, I always slurp loudly when eating this dish. Alright, I have babbled enough about food. Next blog posting: my trip to Sipadan, Malaysia.
| 7/29/2007 11:51:15 PM (Eastern Daylight Time, UTC-04:00) |
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Travels |
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