Singapore Food We Can't live Without

The broth is rich and flavourful, prawns are fresh and tasty. I usually have the dry version and pour the soup in. Why? Because the dry chilli mixed with the noodles and soup gives it an extra "oomph"

Delicacy for some, Fear Factor food for others. Some might say we Chinese always make full use of the animal we eat. Here, pork offal (stomach and intestines in particular) are braised until tender in soy sauce and herbs along with meat, skin, tofu, tau pok, boiled eggs and fish cake. Best eaten with kway (rice flour sheets) in broth. Tangy chili dipping sauce is a must. #hawkerpedia #foodporn #kwaychap #localdelight

The signboard speaks for itself "Yuan Chun Famous Lor Mee" and they live up to the expectations. My mum loves this so occasionally I will make an effort to bring her here for breakfast. She loves the broth as it was smooth and sticky not like some she has tried which is watery, generous with their ingredients and most importantly the fish doesn't have that fishy taste. #hawkerpedia

My ultimate go-to comfort food — laksa! The best laska I have eaten so far is the one at Kopi Talk Coffee Shop, located at 1 Telok Kurau Road. This place is very special to me, as it holds a lot of history. My husband has been eating here since his school days in 1989, and when we met in 1995, he brought me here. Ever since then, I have been in love with this laksa, and make it a point to come here at least once a week. The store owner, George, and his family, have literally seen my hubby grow up, and even start a family of his own. Now, my daughter also loves this laksa! The lemak is very fragrant as George uses coconut milk, and minced small dried shrimps to make the broth. Fortunately for us, his son will take over his legacy when he retires, so we will always have laksa to eat! #hawkerpedia