Uniquely Singapore

These little biscuits with the colourful frosting on top are what we used to munch on as kids in singapore! Reminiscing the times when things were good and simple :)

Ji Ji at Hong Lim serves one of the best soya sauce chicken noodles, her wonton noodles was even chosen best in Singapore once.

I spoke to auntie and she says she will retire in a month as her knees are giving way. Fortunately, her two quite competent daughters are taking over. But for many other stalls, their taste will just remain a part of memories.

Instead of the usual Sri Lankan crabs, this rendition stars stringy snow crab meat smothered in a gritty, finger-lickin' awesome salted egg sauce - I daresay it trumps the ones I've had at many other zi char or seafood stalls. It's a steal at only $19.90 for half a crab.

One of the favorite dish during the Chinese New Year is Lou Hei. This dish has its origin from Malaysia/Singapore. The dish consist of several different colored vegetables slice into tiny strips, indian crackers and fresh fish slices. During preparation, each participant will add one ingredient onto the dish while saying the Chinese prosperous phase that fits the ingredient they are adding. Once all the ingredient are in place, every participant will use their chopstick to mix the dish. Typically during the mixing phase, they will raise their chopstick with the mixture as high as possible while speaking prosperous phases they hope that would be fulfilled for the oncoming year. Once the mixing phase is completed, each participant will grab a portion of the dish and enjoy. :p

I only eat Yong Tau Fu at this place, even though the wait looks crazy.

It's really rare to find something delicious in sembawang and I would say this hidden gem in the interchange sells really good food.