that's the brunoise light brown bits; a small packet of it is about S$1. The chef will have a fav version as it can range from sweet to very salty. In its original country, there are places where it is a family treasure that is 10, 20, 30, 40 years old.
Hainanese chicken is poached and then shocked in an ice bath to achieve that texture. The confusion about boiling/steaming mostly stems from people not being native speakers back in the day and having to speak 3-4 languages. Similarly, Chinese "roast" poultry is typically deep fried instead. Carrot cake comes from the Chinese name for daikon radishes which literally translates to "white carrot", like how the common term for tomatoes translates literally to "foreign aubergine" or how one term used for potatoes translates to "ground bean".
"Singapore hospitality is all about recommending their favorite places to eat" - hahahaha so true! we love our food and one of our greatest expression of love and friendship is to share that love with you :)
Southern US Hospitality is like that, too. Everytime someone says they're thinking about going to Louisiana (a State in the US, it's the one that looks like a boot on the map), I *always* recommend my favourite places and dishes to eat to them.
this just feels like Asian Hospitality in general, we all bond over food and sharing our favorite spots. In Taiwan, one traditional greeting literally translates to, "Have you eaten yet?"
To be honest, if you met me on your vacation/whatever in my part of Texas, I might start with "how was your trip" but I would definitely work in recommendations for where you just need to eat while here.
I always love all your travel videos! Doesn't matter where you go, just so you go and report to us. I had never heard of any of these dishes before. What fun!
@@SortedFood carry on closh anyone?! my default is to look through your old travel videos to see if there are any good recs for the locations Ive booked. Love them!!!
Singaporean hawker food stalls is some of the best food you will ever have in your life. When I was there back in the 90's, it was what introduced me to so many amazing foods from different cultures around Asia. Foods I still seek out and enjoy today.
Cake is the colloquial translation for Chinese, Malay, Indian "confections" (including Steamed puddings, that can be based on Rice flour, Wheat flour, Eggs, Ube, Yam, etc) - vs. Cake being a specific type of baked good. So the cake in carrot cake is a steamed rice flour based "cake" that has Daikon (White carrot literally in Mandrin)', akin to how pumpkin is in pumpkin pie filling. It imparts some taste, texture and acts like a structural mesh for the gel.
I was eating carrot cake (the black version) while watching the video HAHAHA and as a Singaporean it was definitely cool to see my country featured!! Hope y'all enjoyed your stay here 😊😊
So glad you came and loved our food!! As a Singaporean currently studying overseas, your video made me miss chicken rice soooo much more 🥲 Please come back again! Old Airport Road has so many hidden gems that you NEED to try!
Chicken rice is indeed one of our best hawker dishes, but hope you all also had the braised duck rices with yam rice! Frankly, sg hawker food is so amazing that you could make so many episodes on it
I know you guys have been doing this for many years but I’m always so impressed by the way that you all describe the things you eat and do a really good job of bringing whoever is watching the video along for the ride.
I'm from Argentina. I know NOTHING about Singapore (other than my personal interest in Lee Kuan Yew) but thanks to this video I have now added "eat everything and everywhere in Singapore" to my bucket list. It's extremely far away, but I'm sure I'll make it someday.
The “carrot cake” doesn’t use carrots but daikon instead! The confusion comes from the Chinese name for carrot, which literally means “foreign daikon” since carrot is not native to China but daikon is. Therefore, sometimes carrot and daikon (and other turnips in general) are all referred to by the same name
Depends on where you are in the Chinese-speaking world, of course -- many vegetables of foreign origin have different regional Chinese names. In some parts of China, carrots are referred to as "red daikon." Of course, that name produces the exact same confusion.
@@allmyhomieshatefreud5501 It's not, as far as I can tell. I have heard 紅蘿蔔 for my whole life. I heard 胡蘿蔔 for the first time in my life last year, when I was 39.
@@andrewhcit I’ve always heard both terms pretty much interchangeably, with 胡萝卜 being a tad more official. Either way we can agree that the Chinese language has a habit of using the names of familiar, native species to call unfamiliar, introduced species, instead of inventing a new character all together. This is how you get business goose or fire chicken!
@@allmyhomieshatefreud5501 Oh, definitely. BTW, Wiktionary has maps showing where the various Chinese names for potato and tomato are commonly used. They have interesting regional distributions. Unfortunately I can't find a similar map for carrots.
Singapore is a tiny island, nothing original comes out of it as everything comes from somewhere else. For example that carrot (actually turnip) cake comes from China, nasi lemak is Malay, while satay is from Indonesia. Singapore doesn’t even have real street food, as it was banned in the 1980s and replaced with what they call “hawker centers”. Buuut, what it is is a great place where you can find all the delicious flavors from different corners of Asia. Damn, that salted egg pork ribs look great! 🤤
@@PrograError hahaha, yeah. It’s a slap in the face for other Southeast Asian countries with actual street food culture like Thailand, Indonesia, Vietnam, Cambodia, Laos, Myanmar, etc. While Singapore… Don’t get me wrong, it’s still a good place to get good food as it hosts a huge variety of dishes that come from elsewhere in Asia, but if we talk about street food… What street food? 😭
I used to love "roast" chicken rice when I was a kid, but grew to love the Pak cham Gai aka poached chicken. I honestly did not think the salty egg spare ribs was around for long, as it was not available while I still lived back home. But nowadays anything salted egg is good :D
Oh also boys singapore is a culture hotspot and you only had mostly chinese dishes, please PLEASE come back and have some malay or indian food or even peranakan
I go to Singapore and stay there for a weekend with the family while staying in Malaysia and I tend to go for Street Food. Their food are my favourite. You should visit Malaysia and try the street food.
Been following your channel for years. Very happy to see you guys here trying our local foods. Hoped you’ve enjoyed yourselves and Welcome to Singapore and do come back again ❤❤
The reason why it has been named carrot cake is because the main ingredient is radish, which when translated from Mandarin, is “white carrot”. The sweetness comes from preserved/pickled radish, which also gives the entire dish a somewhat crunchy texture…
My spouse is originally from Singapore, and I visited her there over 20 years ago, before she moved to the US so we could get married. I was vegetarian at the time and I ate _so much_ delicious food from hawker centers grocery stores. I remember getting supermarket sushi that was unbelievably good for such, and had vegetarian varieties that I've never seen on this side of the Pacific (I'm American).
Love that you guys went to the malls to have food, it’s not just our hawkers that have the best things! I also totally agree with the hollandaise parallel, that’s such a food one.
The crazy irony is that I found Sorted Food whilst searching for chicken rice recipes and thought to myself what on earth gave these Englishmen the guts to put out such a video. Fast forward 6 years and I haven't missed a single video since. Kudos boys ❤🎉
Here in Sydney, if you want great Asian foods you can find them in some food courts. That's why I'm surprised to hear that's not the case in the UK. Char Kuay Tiau / Hainan Chicken Rice are easy to find here. There are lots of places with good version of them and other Singaporean/Malay/Asian foods.
I was so happy when this video was announced on the livestream. When my girlfriend and I saw you guys went to Far East Plaza for the chicken rice, we were hoping you had also gone to New Station to try their salted egg yolk pork ribs!
I only recently, in the last few weeks, discovered your channel. It is lovely to see how you encourage a whole community to try new things, enjoy cooking, and have fun doing it. My skills in the kitchen, which were not great, have improved by so much since I started watching. Thank you to the whole team for all that you do.
So very chuffed that the lads from Sorted are in my homeland trying our food! Enjoy the many flavours, cuisines and cultures that you will encounter, gentlemen! Buon appetito! 👍🏼😄
I’m so happy u guys went to my favourite chicken rice place to try. Everyone tends to go to tian tian because it’s bib gourmand and bourdain went there but ask any local and that’s one of our least favourite 😂
those were great choices there. of course there are many others out there. what you guys had were food around our town area. you need to visit some places out of town where i guarantee you will find more even wonderful food. examples such as tiong bahru market where all you have to do is follow the stalls with queues, chinatown market or even hawker centers at places such as toa payoh lorong 8 where there is one stall selling mixed beef parts soup, only one there, you cannot miss it as it faces a row of shophouses.
Re chicken rice: the roast chicken is comparatively easy to get right; the steamed chicken is easy to screw up. Therefore, here's a rule of thumb that hasn't failed me yet: if you go to a place with less than 3.5 stars on Google, order the roast chicken; if it has 4 or more stars, order the steamed. Edit: Also Uncle Louis has been flying under the radar for awhile - ashamed to admit I hadn't heard of his chain - but he must be very confident to open in a place like Maxwell where the heavyweights operate. For those who aren't aware, before the pandemic there were two "big name" chicken rice stalls there, Tian Tian and Ah Tai, along with a bunch of imitators. The question of which is better is something of a religious debate, but now it seems there's a third option. Edit (again): whilst on the subject of pork ribs, for contrast, another popular local dish is coffee pork ribs. It can be interesting to order them side-by-side with the salted egg ones and compare the taste.
Absolutely had NO IDEA you guys dropped by here in SG! We're a country that loves to eat. Every 50-150m radius around you, there is good food available, even in the heartlands away from the city area and in the more humble coffee shops as well. Sometimes, it's not the restaurants that sell the best food, I feel it's always the Hawker Centers that are the true pioneer and masters of our Singaporean food and cuisine.
@@SortedFoodwell… I’m going to need the entire list of everywhere you ate then. And I might have to swap a road trip through Scotland for some travel through Asia. 👀
@@SortedFoodAs a S'porean I feel happy that u enjoy it.Sorry tho for the 30 mins walk just to find the merlion undergoing repair work,...maybe u cn ask Mike to dress up as a merlion again?
When i was in Bologna my husband and i booked a foodie tour. A local took us and other travelers to try different restaurants. Because you're in a group you can share dishes and thus try more. Also the local guide new so much fun facts about the city and the food. They had obviously picked excellent places with dishes I had never heard of. Be on the look out for those things, they do that in many places
The carrot cake is made from radish (or Daikon). In Mandarin, radish is called White Carrot. Hence carrot cake. The sweetness comes from the dried radish that was fried with the radish cake.
Oh shit. This brings me back. I loved all the food in Singapore, but the ”Indonesian barbeque” at the food courts where the best. Could never find it in Sweden so I still dream about it!
Welcome to Singapore! Hope you come back again! Nice chicken rice stalls all over Singapore not only at Maxwell Hawker Centre. I love the traditional one at Chin Chin Eating house, 19 Purvis St, Singapore 188598. They also have other dishes which are good too. Recommend few hawker centres when you visit Singapore again - Chinatown Complex Food Centre, Maxwell Hawker Centre, Amoy Hawker centre, Old Airport Hawker Centre, Tekka Hawker Centre, Hong Lim Hawker Centre, Alexandra Hawker Centre and Lau Pa Sat Hawker Centre (they closed side road at 7pm to set up bbq Satay - must try!).
My partner and I decided to pop by Uncle Louis's at Maxwell right after watching this video. Let me tell you, when Ben said that he could eat a whole plate of that rice, he wasn't kidding. It was just that good! 😂 Thanks for the recommendation SortedFood! Even as locals, we do miss some of these hidden foodie gems, so I'm glad that you guys brought them into the spotlight :)
After living in Sing for a few years I went back and learned to make the HCR. even the chili and garlic sauce. my favorite way is to dip the chick in the chili sauce and spoon it with rice. then dip it all in the soup and eat.....I made it for my family for thanksgiving with Malaysian cinnamon chicken wings...best thanksgiving ever. I miss singlish and Singaporeans.
My brain hurts from reading auto captions all weekend in the live weekend trying to keep up with what’s happening, so human captions are very appreciated. Once again, thank you to the person who writes them for all videos, very appreciated ❤
@@SortedFoodthere’s been some interesting mistakes, kush’s black pudding scotch egg was a black pudding Ronnie Scott and I had to ask the lovely other chat folk for help as not even I could work that one out 😂
You guys are really making me miss Asia! It's funny how the same thing (carrot cake) is the same in Mandarin but translated differently in English in different places. I've always seen it in the US as "turnip cake" but technically yes 蘿蔔 is a type of carrot, usually more people know it as daikon.
Awesome, welcome to our little island of foodies! For the carrot cake, there's typically 2 versions, white (which is what you had) and dark, which is actually sweet and shares a lot of similarities with the kway teow you had. On occasion you might find a stall that serves it with beansprouts for added crunch. That "cake" should traditionally be just daikon/rice flour/water. There's another dish that's just pieces of the rice flour/water cakes served with chili and preserved radish, and it's so light the name literally translates as "water cake". Also if you ever get to come visit again... Rice on a plate, feel free to use a spoon :) And food courts in malls generally only decent, you'll need to head to the hawker centres or standalone restaurants for the good stuff
In the Cantonese language, carrots are called "red radish". Again in Cantonese, "radish" refers to the large root vegetable also known as Daikon in Japanese. I think for this reasoning that carrots and daikon are named similarly in Cantonese is why what is actually daikon/radish cake is known as "carrot cake".
Char Kway Teow is the one thing I really miss from Singapore because you can't seem to get that abroad (esp here in the states). Blood cockles is not a food usually found here. You can buy it for home but then you don't have the rocket engine wok.
It's not carrot cake, it's turnip cake. It it made with mixing turnip and flour. In Hong Kong, we usually add dried shrimp salt cured pork into the mixture. Turnip cakes have three common cooking methods: stir fried with xo sauce, steamed then add soy sauce and seared. Usually we have turnip cakes for breakfast in teahouses, and on chinese new year.
It's nothing like carbonara. The sauce is made from evaporated milk, sugar, salted egg yolk (many places use a premade version of this nowadays) and butter on top of the birds eye chilli and curry leaves.
The funny thing about this sauce is this: It originally came from Hong Kong about 20 years ago. Singaporeans added the chili and curry leaves to make it less monotonous. Furthermore, there are (exported) chips / crisps flavoured items so you might be able to get to taste it.
Bib Gourmande is my fave. Love that it brings less of the Michelin pressure, but all of the amazing tastes. Some of my most enjoyable eating experiences were in restaurants who had a bib gourmande.
Ebbers watching Jamie to taste that broth is adjacent to when you tell your best mate to watch your favourite film and you are waiting for their reaction 😂
As someone who lived in Singapore for quite some time and don't anymore....(in UK now😅) I always say the one thing I miss about Singapore is the food... particularly the hawker centre ones! Lived in a place where I had a Chinese shop below my apartment. Char kway teow was a atleast-once-a-week dish for me!!
I hope to see you try the famous chili crab, and to compare it with the black pepper crab! We also have a lot more hawker foods like laksa, Hokkien mee, satay, kaya toast, nasi lemak, bbq stingray, bak kut teh, bak chor mee, ice kachang, rojak, Chwee kway and popiah! But also, you can try curry puff and durian if you dare haha
Happy you got to try Singaporean food! We're spoilt for choice here! You guys picked some of my favourite dishes, although I'm team black carrot cake 😂 Looking forward to seeing the other videos, hopefully you tried some great Malay and Indian food too~
That brings back memories... The food court in Little India was my favourite. All the food cooked right in front of you in just a few minutes. And a stall in a shopping centre food court that only sold offal. Is there a part two on it's way?
I really like your Eat & Travel video. You're right in Asia you cannot judge a dish from one vendor. I hope someday Sorted Food comes to try Thai food in Thailand. 😆
Greetings from Singapore I actually went to see the Merlion not too long ago on a company fitness thing, was bummed when I found out it's under maintenance too
Why is it called carrot cake without carrot is because of direct translation from Chinese: White Carrot = Radish Red Carrot = Carrot Carrot cakes are made from Radish therefore, Carrot cake. There is even a black carrot cake (a bit more Sweet just like the Fried Kway Teow) and white carrot cake (mostly Salty which you tried) if you realized.
The chicken rice struggle is real hahaha we all have our favourite rice from a stall, a favourite chilli or a favorite chicken from others. A happy problem honestly. 🤣
Been waiting for this video to come out; glad to see there will be a part 2! Hopefully that 1) you'll have tried bak kut teh (spare rib soup), and 2) you'll be inspired to bring some of these flavours/cooking techniques back home with you :)
The colour of the soup in the last chicken rice stall is due to the use of the black beans. It gives the soup a dark colour. Interestingly western cultures eat the black bean and throw it that wonderful liquid. We love black bean soup and tend to ignore the beans. 🤭 Cook it down pre soaked black beans with dried shitake mushrooms in 2x water till soften with pork shoulder meat and a handful of red dates. The meat shd fall apart by the end of the cooking. Oh and no salt needed. 😉
The term carrot cake is actually a wrong translation that stuck. In Chinese, carrot as we know it is called Red Luo Bo and Radish is called White Luo Bo. Luo Bo is typically associated with the word Carrot in English so probably what happened when the translation happened decades or centuries ago, it ended up being Carrot Cake instead of Radish Cake
It's called carrot cake because in Chinese, carrots are called "red carrots" and turnips are called "white carrots". Carrot cake is made with grated turnip with rice flour and cornstarch!
Actually the "white" chicken are all poached not steamed. Roast chicken are fried LOL. I always wondered why they are named as it is. Carrot cake actually means radish cake. Basically it is made with radish and rice flour. Sweetness you tasted most likely comes from preserved radish which is in their signboard "cai bo". Chinese calls radish "white carrot" 白萝卜hence the literal translation to carrot.
We are so glad you are enjoying your time in Singapore! 🥰 Please come back again!
Why didn't you highlight the dishes of other cultures or races they should try? Don't we pride ourselves on being multi-racial?
the salted egg pork rib has curry leaves, that's the little courtesy they give to minorities 🫢@@mau579579
@@mau579579 were they even sponsored by visit sg? it seems like the places they showed were wat ppl reco them
@@mau579579 why don't you do it? you not singaporean meh?
@@kuyatoastfr
the sweetness from the fried carrot cake is from diced preserved radish! its commonly called cai pu / chai poh / chye poh, 菜脯 ☺️
Ahhhhhh that's super interesting, thanks for letting us know :)
There's also a dark version!!
Also, there are 2 types of it, there's a salty one and a sweet one. Both are usually mixed in some ratio depending on the stall's recipe.
In Chinese, raddish is called white carrot. That's probably why it's called carrot cake.
that's the brunoise light brown bits; a small packet of it is about S$1. The chef will have a fav version as it can range from sweet to very salty. In its original country, there are places where it is a family treasure that is 10, 20, 30, 40 years old.
Hainanese chicken is poached and then shocked in an ice bath to achieve that texture. The confusion about boiling/steaming mostly stems from people not being native speakers back in the day and having to speak 3-4 languages. Similarly, Chinese "roast" poultry is typically deep fried instead. Carrot cake comes from the Chinese name for daikon radishes which literally translates to "white carrot", like how the common term for tomatoes translates literally to "foreign aubergine" or how one term used for potatoes translates to "ground bean".
"Singapore hospitality is all about recommending their favorite places to eat" - hahahaha so true! we love our food and one of our greatest expression of love and friendship is to share that love with you :)
Southern US Hospitality is like that, too. Everytime someone says they're thinking about going to Louisiana (a State in the US, it's the one that looks like a boot on the map), I *always* recommend my favourite places and dishes to eat to them.
this just feels like Asian Hospitality in general, we all bond over food and sharing our favorite spots. In Taiwan, one traditional greeting literally translates to, "Have you eaten yet?"
To be honest, if you met me on your vacation/whatever in my part of Texas, I might start with "how was your trip" but I would definitely work in recommendations for where you just need to eat while here.
I always love all your travel videos! Doesn't matter where you go, just so you go and report to us. I had never heard of any of these dishes before. What fun!
So glad you enjoy this style of video..... we love to explore and find these awesome foodie places.
@@SortedFood carry on closh anyone?! my default is to look through your old travel videos to see if there are any good recs for the locations Ive booked. Love them!!!
Singaporean hawker food stalls is some of the best food you will ever have in your life. When I was there back in the 90's, it was what introduced me to so many amazing foods from different cultures around Asia. Foods I still seek out and enjoy today.
Cake is the colloquial translation for Chinese, Malay, Indian "confections" (including Steamed puddings, that can be based on Rice flour, Wheat flour, Eggs, Ube, Yam, etc) - vs. Cake being a specific type of baked good.
So the cake in carrot cake is a steamed rice flour based "cake" that has Daikon (White carrot literally in Mandrin)', akin to how pumpkin is in pumpkin pie filling. It imparts some taste, texture and acts like a structural mesh for the gel.
BUT WHAT IS PUDDING?!
Aaahh... I keep searching for the hint of orange from the carrot in that carrot cake, "white carrot" make more sense 😅
Also interesting is that a "regular" carrot is often referred to as a red carrot or red radish in Chinese
@@werbnaright5012 Google spotted dick. The English understand what puddings are hahaa
@@werbnaright5012 One of the local varieties of pudding is soy beancurd.
I was eating carrot cake (the black version) while watching the video HAHAHA and as a Singaporean it was definitely cool to see my country featured!! Hope y'all enjoyed your stay here 😊😊
So glad you came and loved our food!! As a Singaporean currently studying overseas, your video made me miss chicken rice soooo much more 🥲 Please come back again! Old Airport Road has so many hidden gems that you NEED to try!
The fried carrot cake looks very similar in texture to the turnip cake you often see in dim sum restaurants, made with daikon radish.
its essentially the same thing just cooked in a different way
Yep it's the same "cake" just that this one is chopped into small pieces and fried with egg and preserved radish
Chicken rice is indeed one of our best hawker dishes, but hope you all also had the braised duck rices with yam rice! Frankly, sg hawker food is so amazing that you could make so many episodes on it
I know you guys have been doing this for many years but I’m always so impressed by the way that you all describe the things you eat and do a really good job of bringing whoever is watching the video along for the ride.
I've been looking forward to this since you posted pictures from sg! Hawker centres are uniquely amazing
They're incredible places!
I'm from Argentina. I know NOTHING about Singapore (other than my personal interest in Lee Kuan Yew) but thanks to this video I have now added "eat everything and everywhere in Singapore" to my bucket list. It's extremely far away, but I'm sure I'll make it someday.
Yes the Merlion was on a short hiatus. Glad y’all enjoyed our food! Pretty spot on in terms of the food itinerary. Enjoy!
AAAAAAHHHH NEVER CLICKED ON THIS SO QUICKLY!! Thanks for coming to SG and trying out food!. Hope you've enjoyed and feel free to come again~~
We LOVED our time there and would love to go back :)
@@SortedFood!. Still wished a fanmeet could've happened but glad to hear that!. Happy Holidays :))
The “carrot cake” doesn’t use carrots but daikon instead! The confusion comes from the Chinese name for carrot, which literally means “foreign daikon” since carrot is not native to China but daikon is. Therefore, sometimes carrot and daikon (and other turnips in general) are all referred to by the same name
Depends on where you are in the Chinese-speaking world, of course -- many vegetables of foreign origin have different regional Chinese names. In some parts of China, carrots are referred to as "red daikon." Of course, that name produces the exact same confusion.
@@andrewhcit I’ve always thought 红萝卜 is an eggcorn for 胡萝卜
@@allmyhomieshatefreud5501 It's not, as far as I can tell. I have heard 紅蘿蔔 for my whole life. I heard 胡蘿蔔 for the first time in my life last year, when I was 39.
@@andrewhcit I’ve always heard both terms pretty much interchangeably, with 胡萝卜 being a tad more official. Either way we can agree that the Chinese language has a habit of using the names of familiar, native species to call unfamiliar, introduced species, instead of inventing a new character all together. This is how you get business goose or fire chicken!
@@allmyhomieshatefreud5501 Oh, definitely.
BTW, Wiktionary has maps showing where the various Chinese names for potato and tomato are commonly used. They have interesting regional distributions. Unfortunately I can't find a similar map for carrots.
Singapore is a tiny island, nothing original comes out of it as everything comes from somewhere else. For example that carrot (actually turnip) cake comes from China, nasi lemak is Malay, while satay is from Indonesia. Singapore doesn’t even have real street food, as it was banned in the 1980s and replaced with what they call “hawker centers”. Buuut, what it is is a great place where you can find all the delicious flavors from different corners of Asia. Damn, that salted egg pork ribs look great! 🤤
and yet SG get the UNESCO heritage award ( it's BS really...)
@@PrograError hahaha, yeah. It’s a slap in the face for other Southeast Asian countries with actual street food culture like Thailand, Indonesia, Vietnam, Cambodia, Laos, Myanmar, etc. While Singapore… Don’t get me wrong, it’s still a good place to get good food as it hosts a huge variety of dishes that come from elsewhere in Asia, but if we talk about street food… What street food? 😭
I used to love "roast" chicken rice when I was a kid, but grew to love the Pak cham Gai aka poached chicken.
I honestly did not think the salty egg spare ribs was around for long, as it was not available while I still lived back home. But nowadays anything salted egg is good :D
That was quite a fun video. Thank you.
I enjoy traveling along with you gents.
Oh also boys singapore is a culture hotspot and you only had mostly chinese dishes, please PLEASE come back and have some malay or indian food or even peranakan
Oh wow! You guys came to Singapore!
I go to Singapore and stay there for a weekend with the family while staying in Malaysia and I tend to go for Street Food. Their food are my favourite. You should visit Malaysia and try the street food.
Been following your channel for years. Very happy to see you guys here trying our local foods. Hoped you’ve enjoyed yourselves and Welcome to Singapore and do come back again ❤❤
Everytime I watch your videos it gives me vibes of a segment on a kids channel back In the days in Australia.
Love your videos. Nice to see you coming to Singapore.
Welcome!
The reason why it has been named carrot cake is because the main ingredient is radish, which when translated from Mandarin, is “white carrot”.
The sweetness comes from preserved/pickled radish, which also gives the entire dish a somewhat crunchy texture…
My spouse is originally from Singapore, and I visited her there over 20 years ago, before she moved to the US so we could get married. I was vegetarian at the time and I ate _so much_ delicious food from hawker centers grocery stores. I remember getting supermarket sushi that was unbelievably good for such, and had vegetarian varieties that I've never seen on this side of the Pacific (I'm American).
The places you visited are so legit. These are the spots locals would frequent! Looking forward to the next episode.
Love that you guys went to the malls to have food, it’s not just our hawkers that have the best things! I also totally agree with the hollandaise parallel, that’s such a food one.
The crazy irony is that I found Sorted Food whilst searching for chicken rice recipes and thought to myself what on earth gave these Englishmen the guts to put out such a video.
Fast forward 6 years and I haven't missed a single video since. Kudos boys ❤🎉
Thank goodness I already had lunch before watching this video as everything looks amazing (and would make me hungry)
Here in Sydney, if you want great Asian foods you can find them in some food courts. That's why I'm surprised to hear that's not the case in the UK.
Char Kuay Tiau / Hainan Chicken Rice are easy to find here. There are lots of places with good version of them and other Singaporean/Malay/Asian foods.
So excited for this video while waiting for the Livestream! The food looks so good in this video 😍
they brought the closh! thats just perfect!
Right? It feels like home 😂
Ahahaha! It felt slightly awkward, but actually, nobody bat an eyelid.
@@SortedFood i could tell! its on brand though
I was looking for this comment lol
TSA thought nothing of it??
So happy you guys finally came to Singapore! Please come back again!!
10:57 we use tapioca starch to make it, and for the mixture is made with white carrots and rice flour and seasonings
I was so happy when this video was announced on the livestream. When my girlfriend and I saw you guys went to Far East Plaza for the chicken rice, we were hoping you had also gone to New Station to try their salted egg yolk pork ribs!
I only recently, in the last few weeks, discovered your channel. It is lovely to see how you encourage a whole community to try new things, enjoy cooking, and have fun doing it. My skills in the kitchen, which were not great, have improved by so much since I started watching. Thank you to the whole team for all that you do.
Welcome to the community!
They make you braver with your own food, and it's a very good thing. I hope you enjoy it here.
❤
Welcome. I highly suggested you watch older videos for more travels, more tips and tricks and more inside jokes
I have been binging from the start, too.
I just love the thought of you guys taking a cloche through airport security 🤣
So very chuffed that the lads from Sorted are in my homeland trying our food! Enjoy the many flavours, cuisines and cultures that you will encounter, gentlemen! Buon appetito! 👍🏼😄
I’m so happy u guys went to my favourite chicken rice place to try.
Everyone tends to go to tian tian because it’s bib gourmand and bourdain went there but ask any local and that’s one of our least favourite 😂
Thanks for coming to Singapore! Love hearing you guys comment about our food. Can't wait for the next video!
those were great choices there. of course there are many others out there. what you guys had were food around our town area. you need to visit some places out of town where i guarantee you will find more even wonderful food. examples such as tiong bahru market where all you have to do is follow the stalls with queues, chinatown market or even hawker centers at places such as toa payoh lorong 8 where there is one stall selling mixed beef parts soup, only one there, you cannot miss it as it faces a row of shophouses.
Re chicken rice: the roast chicken is comparatively easy to get right; the steamed chicken is easy to screw up. Therefore, here's a rule of thumb that hasn't failed me yet: if you go to a place with less than 3.5 stars on Google, order the roast chicken; if it has 4 or more stars, order the steamed.
Edit: Also Uncle Louis has been flying under the radar for awhile - ashamed to admit I hadn't heard of his chain - but he must be very confident to open in a place like Maxwell where the heavyweights operate. For those who aren't aware, before the pandemic there were two "big name" chicken rice stalls there, Tian Tian and Ah Tai, along with a bunch of imitators. The question of which is better is something of a religious debate, but now it seems there's a third option.
Edit (again): whilst on the subject of pork ribs, for contrast, another popular local dish is coffee pork ribs. It can be interesting to order them side-by-side with the salted egg ones and compare the taste.
Absolutely had NO IDEA you guys dropped by here in SG!
We're a country that loves to eat. Every 50-150m radius around you, there is good food available, even in the heartlands away from the city area and in the more humble coffee shops as well. Sometimes, it's not the restaurants that sell the best food, I feel it's always the Hawker Centers that are the true pioneer and masters of our Singaporean food and cuisine.
Love that you went to Singapore. It’s definitely on the foodie travel wishlist.
We were honestly blown away. It was an incredible trip and the food was insanely good!
@@SortedFoodwell… I’m going to need the entire list of everywhere you ate then. And I might have to swap a road trip through Scotland for some travel through Asia. 👀
@@SortedFoodAs a S'porean I feel happy that u enjoy it.Sorry tho for the 30 mins walk just to find the merlion undergoing repair work,...maybe u cn ask Mike to dress up as a merlion again?
The food halls and bakeries are great, but my highlights were chilli crab in Bugis and Katong Laksa.
When i was in Bologna my husband and i booked a foodie tour. A local took us and other travelers to try different restaurants. Because you're in a group you can share dishes and thus try more. Also the local guide new so much fun facts about the city and the food. They had obviously picked excellent places with dishes I had never heard of. Be on the look out for those things, they do that in many places
Dang, wish I could've bumped into you guys while you were here in Singapore. Glad you enjoyed our cuisine!
The carrot cake is made from radish (or Daikon). In Mandarin, radish is called White Carrot. Hence carrot cake. The sweetness comes from the dried radish that was fried with the radish cake.
I must say the star of chicken rice is the rice for me. Even though I try not to, I always end up eating all the rice 😂
Ya, the meat is also only support act to me, the rice is the star.
This channel is all over the place and I love to see it
Black Pepper curry puff at Old Airport Road. They sell out by Midday.
The dish at 10:30 is called carrot cake because the vegetable used to make it look like a white carrot, which is actually a white radish.
Oh shit. This brings me back. I loved all the food in Singapore, but the ”Indonesian barbeque” at the food courts where the best. Could never find it in Sweden so I still dream about it!
Sooooo good right? 😋
Welcome to Singapore! Hope you come back again! Nice chicken rice stalls all over Singapore not only at Maxwell Hawker Centre. I love the traditional one at Chin Chin Eating house, 19 Purvis St, Singapore 188598. They also have other dishes which are good too. Recommend few hawker centres when you visit Singapore again - Chinatown Complex Food Centre, Maxwell Hawker Centre, Amoy Hawker centre, Old Airport Hawker Centre, Tekka Hawker Centre, Hong Lim Hawker Centre, Alexandra Hawker Centre and Lau Pa Sat Hawker Centre (they closed side road at 7pm to set up bbq Satay - must try!).
My partner and I decided to pop by Uncle Louis's at Maxwell right after watching this video. Let me tell you, when Ben said that he could eat a whole plate of that rice, he wasn't kidding. It was just that good! 😂 Thanks for the recommendation SortedFood! Even as locals, we do miss some of these hidden foodie gems, so I'm glad that you guys brought them into the spotlight :)
The sweetness in the carrot cake comes from preserved sweet turnips called "Chai Poh".
Did anyone else think the stock footage mentioned at the beginning of the video was just going to be Mike in his Merlion costume?
Far East Plaza Chicken rice has been famous for decades, it's good that you are able to taste it.
After living in Sing for a few years I went back and learned to make the HCR. even the chili and garlic sauce. my favorite way is to dip the chick in the chili sauce and spoon it with rice. then dip it all in the soup and eat.....I made it for my family for thanksgiving with Malaysian cinnamon chicken wings...best thanksgiving ever. I miss singlish and Singaporeans.
My brain hurts from reading auto captions all weekend in the live weekend trying to keep up with what’s happening, so human captions are very appreciated. Once again, thank you to the person who writes them for all videos, very appreciated ❤
Yup, we can imagine that's very tiring on the brain! You're doing great Alex! 👊
@@SortedFoodthere’s been some interesting mistakes, kush’s black pudding scotch egg was a black pudding Ronnie Scott and I had to ask the lovely other chat folk for help as not even I could work that one out 😂
You guys are really making me miss Asia! It's funny how the same thing (carrot cake) is the same in Mandarin but translated differently in English in different places. I've always seen it in the US as "turnip cake" but technically yes 蘿蔔 is a type of carrot, usually more people know it as daikon.
Cant believe you guys were in Singapore and didnt hear about it at all. Glad you enjoyed our little country!
The "carrot cake" actually translates to "white raddish cake", because any long root vegetables are called "carrot" in chinese.
Awesome, welcome to our little island of foodies! For the carrot cake, there's typically 2 versions, white (which is what you had) and dark, which is actually sweet and shares a lot of similarities with the kway teow you had. On occasion you might find a stall that serves it with beansprouts for added crunch. That "cake" should traditionally be just daikon/rice flour/water. There's another dish that's just pieces of the rice flour/water cakes served with chili and preserved radish, and it's so light the name literally translates as "water cake".
Also if you ever get to come visit again... Rice on a plate, feel free to use a spoon :) And food courts in malls generally only decent, you'll need to head to the hawker centres or standalone restaurants for the good stuff
Even I, an Indonesian, was confused the first time I ate carrot cake in Singapore, my brain refused the accept what's going on 😆
In the Cantonese language, carrots are called "red radish". Again in Cantonese, "radish" refers to the large root vegetable also known as Daikon in Japanese. I think for this reasoning that carrots and daikon are named similarly in Cantonese is why what is actually daikon/radish cake is known as "carrot cake".
Glad to see the team enjoyed their limited time on our little red dot!! Can’t wait to see what else they tried in the next video 😬
Char Kway Teow is the one thing I really miss from Singapore because you can't seem to get that abroad (esp here in the states). Blood cockles is not a food usually found here. You can buy it for home but then you don't have the rocket engine wok.
One of the best intro to day if you ask me :D
Been anticipating this video ever since i knew you guys were in sg
Excellent video, great selection of dishes to showcase!
It's not carrot cake, it's turnip cake. It it made with mixing turnip and flour. In Hong Kong, we usually add dried shrimp salt cured pork into the mixture. Turnip cakes have three common cooking methods: stir fried with xo sauce, steamed then add soy sauce and seared. Usually we have turnip cakes for breakfast in teahouses, and on chinese new year.
Ben calling the sauce Singaporean carbonara made me so curious to try it 😂
It's nothing like carbonara. The sauce is made from evaporated milk, sugar, salted egg yolk (many places use a premade version of this nowadays) and butter on top of the birds eye chilli and curry leaves.
@@dolan-duk oh thanks for that detailed answer! As an Italian I was real curious, it sounds more nuanced than carbonara
This has to be a reference to that gino d'acampo video, right? :P
@@DdotEdotBdotUdot "if my grandma had wheels it would be a bicycle" oh most definitely 😂
The funny thing about this sauce is this: It originally came from Hong Kong about 20 years ago. Singaporeans added the chili and curry leaves to make it less monotonous. Furthermore, there are (exported) chips / crisps flavoured items so you might be able to get to taste it.
You nailed it Ebbers! Chicken rice is soul food.
This advent calendar has made the holidays so much better guy! You're the Best 😊😊😊❤❤❤
Bib Gourmande is my fave. Love that it brings less of the Michelin pressure, but all of the amazing tastes. Some of my most enjoyable eating experiences were in restaurants who had a bib gourmande.
Bib Gourmande was utterly delicious.
Ebbers watching Jamie to taste that broth is adjacent to when you tell your best mate to watch your favourite film and you are waiting for their reaction 😂
If you can get Bog boots over there, look into those. Waterproof and insulated without being bulky and cute patterns
As someone who lived in Singapore for quite some time and don't anymore....(in UK now😅) I always say the one thing I miss about Singapore is the food... particularly the hawker centre ones! Lived in a place where I had a Chinese shop below my apartment. Char kway teow was a atleast-once-a-week dish for me!!
Welcome to Singapore guys!🤩🤗
I hope to see you try the famous chili crab, and to compare it with the black pepper crab! We also have a lot more hawker foods like laksa, Hokkien mee, satay, kaya toast, nasi lemak, bbq stingray, bak kut teh, bak chor mee, ice kachang, rojak, Chwee kway and popiah! But also, you can try curry puff and durian if you dare haha
Please guys! Consider sampling good Colombiam food! Colombian fan here! 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴
We'd love to!
@@SortedFood YAY!
Happy you got to try Singaporean food! We're spoilt for choice here! You guys picked some of my favourite dishes, although I'm team black carrot cake 😂 Looking forward to seeing the other videos, hopefully you tried some great Malay and Indian food too~
you guys should have tried the maxwell chicken rice called "Tian Tian Hainanese Chicken Rice" its the dopiest chicken rice of all times
That brings back memories... The food court in Little India was my favourite. All the food cooked right in front of you in just a few minutes. And a stall in a shopping centre food court that only sold offal. Is there a part two on it's way?
I really like your Eat & Travel video. You're right in Asia you cannot judge a dish from one vendor. I hope someday Sorted Food comes to try Thai food in Thailand. 😆
Greetings from Singapore
I actually went to see the Merlion not too long ago on a company fitness thing, was bummed when I found out it's under maintenance too
Ahhhhh boo!
Sitting in London watching you guys enjoy my home food makes me miss Singapore so much! Hope you guys have a great time there!
Why is it called carrot cake without carrot is because of direct translation from Chinese:
White Carrot = Radish
Red Carrot = Carrot
Carrot cakes are made from Radish therefore, Carrot cake. There is even a black carrot cake (a bit more Sweet just like the Fried Kway Teow) and white carrot cake (mostly Salty which you tried) if you realized.
From Burger battle to Street food. Today is a good day to watch Sorted. :)
100%!
Perfect timing! I'm going to Singapore for two nights in March. Will try these 😊 Any gelato recommendations from locals please? 😅
The chicken rice struggle is real hahaha we all have our favourite rice from a stall, a favourite chilli or a favorite chicken from others. A happy problem honestly. 🤣
Been waiting for this video to come out; glad to see there will be a part 2! Hopefully that 1) you'll have tried bak kut teh (spare rib soup), and 2) you'll be inspired to bring some of these flavours/cooking techniques back home with you :)
Love that you went there guys! You have given me so many foodie destinations! Singapore is one of them!😊😊😊😊
Love to hear it! There is a whole world to explore.
@@SortedFoodyessir
The colour of the soup in the last chicken rice stall is due to the use of the black beans. It gives the soup a dark colour.
Interestingly western cultures eat the black bean and throw it that wonderful liquid. We love black bean soup and tend to ignore the beans. 🤭
Cook it down pre soaked black beans with dried shitake mushrooms in 2x water till soften with pork shoulder meat and a handful of red dates. The meat shd fall apart by the end of the cooking.
Oh and no salt needed. 😉
The term carrot cake is actually a wrong translation that stuck. In Chinese, carrot as we know it is called Red Luo Bo and Radish is called White Luo Bo. Luo Bo is typically associated with the word Carrot in English so probably what happened when the translation happened decades or centuries ago, it ended up being Carrot Cake instead of Radish Cake
It's called carrot cake because in Chinese, carrots are called "red carrots" and turnips are called "white carrots". Carrot cake is made with grated turnip with rice flour and cornstarch!
Actually the "white" chicken are all poached not steamed. Roast chicken are fried LOL. I always wondered why they are named as it is. Carrot cake actually means radish cake. Basically it is made with radish and rice flour. Sweetness you tasted most likely comes from preserved radish which is in their signboard "cai bo". Chinese calls radish "white carrot" 白萝卜hence the literal translation to carrot.
Love your advent to us this Christmas! Thank you so much😊✝️🙏❤️✌️🎄🙏✝️