A CHICKEN AND EGG STORY

Sunday Herald Sun - Escape - - WELCOME BREAKFAST, SINGAPORE -

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!

PIC­TURE: TODD BELTZ

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.

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