15 Feb '18, 7pm

48 Hours in Singapore: Food Tour, Supertrees, and Singapore Slings

Our first taste of Singaporean hawker food included poh piah (a soft spring roll), chwee kueh (a water rice cake), and chicken rice, which is so famous it’s practically the national dish. Poh piah was my favorite, at least in part because we had a chance to watch as it was made. There’s a real artistry to making the wrapper, which is similar to a thin pancake and involves precise timing as the dough is formed with one hand and the pancake is cooked and flipped with the other hand at the same time. I had been incredibly excited to try chicken rice, and I was surprised to find it was the most disappointing of the dishes we sampled. The rice was delicious; it’s made with a chicken stock cooked specifically for the rice and retains a ton of the flavor. The chicken, though, was more oily skin than meat, and the bottom of each piece had bones and tendons that couldn’t be eaten (...

Full article: https://www.roadunraveled.com/destinationguides/2-days-in...

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