Wesley/Bevis food blog

There are 2 local Singaporean dishes we would be reviewing today among all the wide varieties of local food we can find in this food paradise country. Firstly we have the Hokkien Mee dish. It is a Southeast Asian dish, popular in Malaysia and Singapore cuisines, that has its origins in the cuisine of China’s Fujian (Hokkien) province. In its most common form, the dish consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, Sambal sauce and lime. To try out the finger-licking dish, we went to the hawker center which sold the best Hokkien Mee which was located at the quaint Chomp Chomp Food Centre at Serangoon Gardens, Ah Hock Fried Hokkien Noodles stall. The stall can get busy even during non-peak hours as Ah Hock stall draws the crowd in with its drier than usual and flavorful Hokkien Me, resulting in us having to wait for around 20-30 minutes for our food to arrive on our table. The dish was special as there were pieces of prawn and squid hidden at the bottom. It was particularly interesting as it was the reason for the savory of the seafood as the prawn and squid were soaking up the gravy and the natural flavors of the other ingredients since they were tucked in the bottom. The dish was also special as there were pork stock instead of pork strips, bellies or lard. This mean that loyal seafood lovers and those who refrain from pork fat will love Ah Hock’s wholesomeness as the pork stock is actually reduced into a gravy then absorbed by the thin bee hoon noodles. Chopped chili was also served instead of Sambal sauce. The noodles in Ah Hock’s stall were also popular as they were sold cheaply, the pricing were $3, $4 and $5 for the different amounts of portions and it is opened almost every day. Thus this was why we think that Hokkien Mee is one of our favorite local Singapore dishes.

Another dish that is also our favorite is the various types of carrot cake around Singapore. The black carrot cake is dressed with a delectable dark sauce, adding a shiny glaze and slightly sweet aroma and taste to the dish. Along with added Chye Poh, it achieves a great balance between sweet and salty. Notable places which sell this are Fu Ming Cooked Food in Redhill Food Centre, usually in the afternoon but early in the morning on Sundays, and Ghim Moh Carrot Cake, in Ghim Moh Food Centre on Tuesdays to Sundays, which adds more dark sauce than usual. White carrot cake is usually also served with an egg, which adds nutrition and flavor to the mildly salty radish cubes. Notable sellers are Chey Sua Carrot Cake in Toa Payoh on Tuesdays to Sundays in the morning and He Zhong carrot cake everyday at Bukit Timah Food Centre, which adds chili sauce for an extra tang, without making the dish overly spicy. Thus, this is why we also think that carrot cake is our 2nd favorite local dish.