The Reyes Report

Food is a major part of the Singapore culture — it seems like anyone who’s visited Singapore tells me, “Oh Singapore, they have GREAT food there” and for locals it’s pretty much a constant topic of conversation. So we have that in common.

What we don’t have in common is *what* the food is. What I’ve tried has either been good or very good — don’t get me wrong. But it is so DIFFERENT and foreign — even surpassing the food we ate in Peru, which ask Conrad, that’s saying something.

First — the tastes. They love strong flavors. If it’s fish — it’s really fishy. If it’s fresh herbs — it’s really herby. And if it’s spicy, well, just know where the bread and bathrooms are.

So, what have I eaten? Well, here’s a list of 5 new things I’ve tried since I’ve been here — and a little bit about them:

1. “Poh Piah wrapped in egg skin.“  Yep. Couldn’t make that up if I tried! So what is it? Good question — they translate it to “spring roll” — but it’s not like the ones we have in the states. It is a roll, primarily stuffed with cabbage in a sauce that tastes peanutty to me (though they tell me there aren’t any in there), topped with some egg bits, cilantro (“coriander” here), and maybe some shrimp or other vegitables — and it’s wrapped in a crepe. Apparently, there are spring rolls that are wrapped in a dough that does not include egg, and so to differentiate, they say this “skin” has “egg” in it. Yeah, their marketing person was not from the states for sure. But it is really yummy! Large roll — burrito-sized, sliced into wheels, eaten with chop sticks. Two make a nice lunch. I’ve had them twice now, definitely recommend.
2. Shrimp Laksa. This is what I would call a noodle soup. It is a rice noodle (no egg in the noodle, but the noodles are long and fat and round) and a coconut-based soup made from a shrimp stock. Topped with boiled and peeled shrimps, “fish cake” (which is sliced pieces of fish – not sure if it is processed w. other stuff or not), some herbs, and chili sauce — be careful with the chili sauce, I would not recommend taking as much as the locals … they are very serious about their chilis! Very tasty – definitely recommend.
3. Dumpling Soup. Closest I could say is wanton soup. I found the broth much stronger tasting and the filler of the wontons is a bit … questionable at times. But overall pretty standard, safe, and tasty. Oh, but the bowls are big and slurping is expected — so be warned.
4. Chicken Pita. Not my bravest day. I wandered to the mall and found a Turkish stall (in honor of Briana and Kurt who are celebrating their anniversary in lovely Turkey as I write). Only difference was, this pita was rolled from the raw dough before my eyes and cooked in a pizza oven. It came out more like a crepe than a pita as we think of them. The chicken was topped with ingredients unknown + some kind of yummy chili sauce … not nearly as safe as I was expecting and definitely very yummy — totally a do-over.
5. Fish soup. Pretty much exactly what it sounds like. A fishy broth with some sliced fish pieces added in. Also has some leafy addins, bean sprouts, and some other toppers including a soy sauce with sliced uber-hot chilis — add with extreme caution. This one tasted very salty and fishy to me. Not my favorite but perhaps if you like things very hot adding the chili soy would make the difference.

So there you have it! Enjoy the virtual tastes