It was time to return and discover any new eateries and culinary finds.
I get off at Central station and head down to Chinatown. The choices are endless. In every street , there is Chinese, Korean, Taiwanese, Malaysian and Japanese establishments waiting to lure me through their doors.
I choose Singapore Shiok! in the Eating World Food Court - Harbour Plaza.
It's a hole in the wall establishment which serves hawker style food in a food courst atmosphere. Nothing flash here. Order, pay, take a buzzer and wait.....
If you like, you can have a beer at the drinks place a few shops down. Make it special and order a "Tiger Beer". I wasn't brave enough at 11.30 am.
The menu is brief, which usually means that whatever they do, they do it well. The specialty here is the Hainansese chicken rice. It's been written and blogged about repeatedly so I am not going to rehash old info. Apparently its good. The other dishes they specailse in is Har Mee , which is a prawn soup, Nasi Lemak, Malaysia's gift to the world, and my reason for coming here...Char Kway Tao (noodle stir fry).
The Laksa was very tempting but I decided that this obsession had to be placed on hold while I ate other things!
Here you choose seafood or chicken. I chose chicken for $8.80.
About a 5 min wait and presto! A generous and piping hot serving emerges.
You can add your own condiments, but I decided to taste first before I delved further.
Yes, just the right amount of spice, heat, crunch and flavour. No extras needed. Perhaps a hint of five spice powder as well??
True happiness...which is also the meaning of "Shiok".
I really had discovered a hidden gem here. Give it a try if you stumble through the area. Much better than the choices in the Dixon Street Food court.
Below is a recipe if you want to try at home.
Preparation time: 30 mins
Cooking time : 15 mins
2 chinese pork sausages (lap choung)
2 tablespoons oil
2 cloves garlic chopped
1 medium onion, chopped
3 red chillies seeded and chopped
250g chinese bbq pork or use 250 chicken
200g raw prawn meat
500g fresh thick rice noodles
150g garlic chives
2 tablespoons Kecap manis
3 eggs , lightly beaten
1 tablespoon rice vinegar
100g bean sprouts.
1)Diagonally slice the pork sausages into thin slices. Heat the oil in wok and fry the sausage. Remove from wok and place on paper towel.
2)Reheat oil in wok, add garlic, onion, chilli and pork, stir fry for 2 mins.
3)Add prawn meat , toss. Add noodles, chives and kecap manis, toss.
4)Cook until noodles begin to soften. Pour the combined eggs and vinegar over
the top and toss for a min.
5) Add the bean sprouts and toss. Arrange on platter and scatter the pork sausage over.
Serve with a few extra chives on top.