A CHICKEN AND EGG STORY
ASingaporean once told me that the national sports of his country are eating and shopping. A fine combination, methinks, and one that is very easy to tackle in a city where the stores stay open until 10pm and eating and drinking options are alive 24/7.
My experience also tells me it’s a place where you get lunch – hello, Hainanese chicken rice – with the loose change in your pocket, then spend a small fortune on Michelinstarred silver service (start at Restaurant Andre and Odette to get your culinary cred).
For your best dining and drinking experiences, we’ve enlisted a new Singaporean-based contributor to the Escape team. His name is Aun Koh, though he has a far more memorable moniker: the Chubby Hubby.
I met Aun a few years ago when he was in Australia for a food and wine festival and was immediately drawn to his enthusiasm for and knowledge of all things delicious.
It’s an insightful list, not just because of the advice about where to go, but what to order.
That’s not to say every suggestion will appeal to your tastebuds. I’ve had a 98 per cent success rate with ordering in Singapore, with the remaining two quite the opposite.
The first fail was durian which is, without a doubt, the worst thing I’ve tasted. In my life.
A close second is the near raw boiled eggs that come with kaya toast. Runny does not come close to describing how soft these babies were. Never again!
Sampling the local breakfast options in Singapore my favourites are bak kut teh (pork rib soup) and nasi lemak (rice with pandan leaf and coconut). The kaya toast with eggs, on the other hand, is, um, an acquired taste.