08 July 2016
Category: Blog
Written by: gstadmin
Hits: 227

Singapore has witnessed numerous astonishing changes, and the change is so quick that buildings were constructed and renovated even before you could finish your bowl of curry. But even then a little evidence of Singapore’s past can still be experienced if you travel some of its neighboring places.  Through the high rise building, shopping malls and uniform apartments brought a massive alteration to its landscape, there are still something that holds the Singaporean culture even today.

Singapore’s Culture and Tradition:

Through modern improvements of Singapore is present in every block, Singapore’s culture is still as rich as it used to be. Places like Little India, Arab Street, Chinatown holds a contemporary infrastructure that consists of color, smell, and spices. Order a plate of dumplings or noodles from the hawker’s stall of all these places and you will realize that culture is still stronger than the concrete. Culture and food history is still a topic of pride for Singaporeans.

Singapore Food Culture:

Singapore being the busiest port in the world combines flavors of various surrounding countries British, Vietnamese, Thai, Indian, Indonesian, Chinese and Malaysian. The hawkers stalls of Singapore offers some traditional dishes that are the fusion of various cuisine like hand pulled noodles, dim sum, roti prata, fried head curry, chicken rice and chili crab. For people who doesn’t want to taste this adventure, Strait’s Kitchen Buffer at Hyatt Hotel is their next destination to find authentic Singaporean dishes.

Unlike any other Strait’s Buffet is divided into Chinese, Malay, Indian and Peranakan stations. It’s a one-stop destination where you can enjoy a number of local Singaporean dishes like laksa, Hainanese Chicken, etc. Other than these, you can also try another specialty of Singapore- Xiao Long Bao or Soup dumpling. Each dumpling is packed with hot broth, the dough is so delicate that you can see the filling from outside. Excellent quality Xiao Long Bao is available all over the island, but Din Tai Fung, Paradise Dynasty, and Imperial Treasure Restaurant are a few restaurants where of find the best quality of this dish. You may think that Singaporeans have a deep love for Savory, true. But they also have a weakness towards sweet dishes. Hundreds of teens in Singapore are seen sipping milk tea and taking large bites from the very famous Black Tapioca Pearls. A variation of pearl drinks is available in Singapore’s favorite joint Mr. Beans.

05 July 2016
Category: Blog
Written by: gstadmin
Hits: 395

Hokkien Mee, also popular as Hokkien Prawn Mee is basically a noodle dish stir-fried in a rich aromatic stock of prawn heads and pork bones. This mouthwatering noodle dish is made with “thick bee hoon” or vermicelli and yellow noodles. Apart from these, it also includes fried pork lards, egg, pork belly strips, squid and prawn to add some extra flavors. Mostly they are served hot with sambal chili and little lemon juice.

Now, when you know about the dish a little, let’s know the history of Hokkien Mee in Singapore:

As the name suggests, Hokkien Prawn Mee is a dish introduced by the Hokkiens. But, there is still some uncertainty about the origin of this dish.


Tracing the History of Hokkien Mee:

According to some people, Hokkien Mee was primarily known as Rochor Mee and was first available in the Rocher Road. Hokkien people who used to work in the noodle factory during the post-war Singapore used to gather in the Rocher Road and fried the excess noodle on charcoal stoves, which was named as Hokkien Mee. However, other say that a stall located just beside the 7th Storey Hotel near Rochor Road invented this noodle dish.


Yet then, Rochor Mee is a Peranakan interpretation of the dish that is cooked using more gravy and sambal- A more common choice these days. But the original Hokkien Mee is fried dry and served with red chili slices.

Well, how does the truth of its origin matters? Just known that the best Hokkien Mee are served in hawkers stalls and is awesomely delicious.

01 December 2012
Category: Blog
Written by: Super User
Hits: 392

Widely available in every food stalls of Singapore, Hokkien Mee is of course one of my favorite dishes as well. It’s impossible to resist a wonderful dish like this, but having it regularly from the stalls might not prove healthy.

But how does that matter, when you can cook a healthier version of Hokkien Mee just at your own place.


  • Thick rice vermicelli 100g
  • Yellow noodles 80g
  • Prawns 4-5
  • Pork belly 1 stop
  • Bean sprouts, handful
  • Chinese Chive, a little
  • Egg 1
  • Fish sauce 1 ½ tablespoon
  • Chicken stock 250ml


  • Blanch pork belly, prawn and squid in stock until cooked.
  • Remove the squid and cut them into rings, remove the shells of the prawns and lastly cut the pork belly into small cubes.
  • Now, keep them aside.
  • In a wok, heat oil of almost 1 tablespoon and stir-fry garlic until fragmented.
  • Now keep them in one side of the wok.
  • add the egg and scramble it.
  • Also add 1 tablespoon of fish sauce and fry them in medium flame.
  • Cover and cook it for almost 3 min now add the blanched pork belly, prawns and squid rings.
  • Also add Chinese chive and sprouts.
  • Continue cooking till the sauce becomes thick.
  • You can also add the remaining fish sauce, but that depends upon your taste.
  • Fry it well and serve hot with Sambal chili and Calamansi.