"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.
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.
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.
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!!!
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.
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 ❤🎉
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.
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".
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 😂
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 😊😊
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.
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.
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).
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! 👍🏼😄
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!
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 :)
@@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
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.
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
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!!
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".
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.
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~
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.
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.
that carrot cake reminds me of one of my favorite dishes that is usually served at a traditional chinese dim sum, pan fried radish cake. it's something my mom would sometimes cook, and the crispy but soft texture is so good.
Yes, the underlying "radish cake" is the very same thing. However in Singapore/Malaysia the radish cake has been combined with other goodies to form a dish that can be consumed as a whole meal. ........ Further in Singapore, there is a distinctive "dark" version using a sweetish black soy sauce. Some hawker stalls might be willing to give you half of white and half of black on your plate.
funny, your intro was our exact experience with the Merlion. In 2018(?), we walked around 10 or so minutes, and only when we were near enough did we realize that the bordered-up part was the thing we wanted to see. You should try the ice cream sandwiches they sell near that area, it's refreshing.
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
Char kway teow is my favourite food. What I love most about it is that every stall has their own taste. But I also hope you tried laksa when you were there.
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 ❤❤
I’m sure you had a 100 or more other people recommend it too, but was very happy to see you went to Hainanese Delicacy in Far East Plaza! A hidden gem indeed (hidden from foreigners that is haha).
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
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.
So stoked and feeling so surreal to have you guys in my lil home city. The whole hawker culture (including the technique and slogans used for placing efficient food orders) is definitely a local highlight. Big fan of your channel and Ben's cute allotment videos.-emily
I spent a month in Singapore earlier this year and was excited to try to recognize all the places. Turns out there are SO many hawker stalls, it’s hard to tell them apart in your videos. (Sniff.) Hope you enjoyed your trip even half as much as I did mine!
@@chesca7295 It’s expensive, no question. The most affordable thing to do is avoid the supermarkets entirely and stick to the food courts in the housing communities for all your meals and food shopping needs. That’s where all the non-millionaire locals live and shop. If you’re adventurous, there are tiny bed units for rent in the Chinatown district near downtown for housing. Otherwise it’s less expensive to get a hotel further away from downtown. Singapore discourages car ownership so using public transit to get around the city is fast and affordable no matter where you stay.
@@karennoneyabeeswax7929 haha cautious with hotel tbh. Lots don't have windows which is interesting. Supermarket was just for staples tbh, hot chocolate and little snacks I can bring back to the UK 😂😁
WELCOME TO SINGAPORE!!! Please try asian desserts like chendol, tau suan (split mung bean dessert) and things like ang ku kueh! Can't wait to see what else yall have tried!
I work for a 3rd party food company (compass) they do free lunches when I am at the office and the best dish you can get is “Singapore chicken and rice” and boy did it make me happy seeing you guys having the real thing
I love this type of video, right up there with the old fridge cam and pass it ons and the very old orignals normal battles . More relaxed and easy going style. Would love to see more of these.
Since you guys enjoyed Singapore, you guys should do a food tour of South East Asia as well! Our region has so much to offer! Malaysia, Indonesia, Thailand Philippines, Vietnam, Myanmar... We all have similar flavours, yet also so many different flavour profiles! Please come back and visit the rest of us! I'm sure all us fans in the region would love to host you!
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'm going there for the first time next year for a business trip and I can't wait to try lots of awesome food! Definitely going to have to look up those pork ribs with salted egg sauce because that looked amazing!
It is so much easier to find good destinations now. My early traveling years consisted of going to the library and book store to get guides. The books were great and went to a lot of the recommendations but traveling with the internet available, allows one to find places in the moment and be more spontaneous.
do try Bak Kut Teh ( Peppery pork soup with rice ) there is a restaurant chain called *Song fa Bak Kut Teh* thats good introduction! also Mee Rubus/Mee Soto ( Malay Dishes ) Chili/black pepepr crab ( Do note crab is expensive )
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.
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.
Most of the Singapore's CKT are of the black variety, there's another that's white but it's more of a Malaysia, Penang CKT CKT - Char Kway Teow (this is what you will see more often)
I am so glad that you finally tried the carrot cake!!! I suggested it to you forever ago!!!! Some stalls you get an option of white or black sauce on it and the black sauce is sweeter! Hope you try it again :)
I'm so sad I missed you guys, Lau Pa Sat is literally 5 minutes from my office! Steamed chicken is my favorite, though i really love the place near my office that puts tiny diced spring onions in the ginger, which helps to mellow out the harsh bite of ginger. Salted egg everything is super common here. Salted egg cereal prawns are delicious when hot and crispy! (Also, salted egg fish skin is a common snack here and incredibly addictive.) The confusion over carrot cake got me as a kid, my brain assumed people meant the white-carrot, stir-fried kind of carrot cake, then I tried the Western one and was very disappointed lol. Please do come back again! We have so much to offer food-wise! :D
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
i have been a fan for years and cannot imagine u guys have not been to SG! this episode is everything. cant wait to see more and glad you went to a better chicken rice stall. The one who recommended the far east stall needs to be torched! in fact, the next door stall (of that far east chicken rice) fish slice noodle is more yummy than the chicken rice. If is still there.
Great video. I love a boiled/steamed chicken. More often than not growing up that was the way it was cooked in our family here in Scotland. It does amplify the chickeny flavour & you also get loads of stock. Quite often when I'm making a big pot of soup for the weekend I'll boil the chicken in the soup (usually Scotch broth). Makes the soup very chickeny, keeps the chicken moist, flavours the chicken with the veg & saves on fuel as you're cooking two things at once. I also like cooking chicken in my Instant Pot. It keeps all the flavour & goodness in, saves money & time & you get a great stock too. The texture of the chicken is unbeatable too.
And people dare to say British food is bland? 🤣 COLD...STEAMED CHICKEN? wow... I mean the Kway Teow actually looks like it has flavour but Hainanese Chicken just seems pointless, vaguely chicken flavoured, cold and slimy skin left on 🤮
@@esmeecampbell7396 You do need to try the dish then. The cooking method concentrates the chicken flavour and the rice is cooked in chicken fat, so you're getting plenty of chicken flavour. The chicken skin gets almost bouncy from the ice bath. It IS served room temp, but we're a tropical country, room temp is closer to "not hot" than "straight out of the fridge". Also this isn't some healthy food, it's everyday fare. You're getting plenty of punchy flavours from the sauces. That thin liquid in the serving plate isn't poaching liquid alone, it's mixed with soy sauce and sesame oil. The typical dipping sauces are ginger-scallion, sweet dark soy (which Ben described) and lemon-chili (which Jamie tried). It's definitely not a bland meal, despite how it looks.
@@TF_NowWithExtraCharacters you ignored what I wrote, you need to eat a log of steaming shit to know you won't like it? Maybe you do but I'm not mentally deficient, I can interpret from my senses collecting data and extrapolate from past similar experience. It's a weak boiled chicken flavour that you have to desperately use sauces to cover, it's just a waste of meat at that point you may as well just neck the sauce bottle 😂 Room temperature even in a hot country is still cold and the texture of slimy chewy bouncy skin just seems unpalletable. I never said the sauces were bland but the sauces aren't anything special, every Asian country has their own version. The whole thing just came across disingenuous, we have to pretend to like this and make up lots of nice things to say about it or people in the comments get upset... But in reality complementing everything just means your compliments mean nothing, things have to be bad for other things to be better than them. And weak ass colourless chicken broth with next to no scientific transfer of flavour molecules being possible, into cold meat that's rubbery for faint flavour changes beyond already pretty boring boiled chicken and plain rice is BLAND. Yet people mock British food when we don't do anything nearly as basic as that.
@@esmeecampbell7396 American? (Maybe not seeing how you spelled flavour). You may say it's bland, & compared to some countries cuisines it may be. But subtlety & nuance in food (& life) can go a long way. Concentrating & building the natural flavour in food is a bit of an art. It's what the likes of French cuisine is all about. I like the delicate flavours of well cooked fish dishes. I also like the odd curry too, packed with spices. My favourite foods are from the Levant, Turkey & Morocco, they tend towards aromatic rather than the smack you in the face, over-spiced fare I've found in some countries. Some people seem to have rather jaded palates & over spice/season foods, or just construct meals from pre-made, convenience packets/sauces. Rather than build them from scratch, getting the natural flavour of foods. A steamed/poached chicken really concentrates the flavour if done properly. It's like building stocks & concentrating them down into demi-glace.
@@esmeecampbell7396 Whoa there, no need to get heated up. I'm not insisting you must say you like it, I said "try it", because I know it's a dish that looks deceptively plain (example: that looks like plain white rice. It's rice cooked in chicken fat, broth and aromatics, but no one can tell just by looking at it). If you said you tried it and found it bland or the skin was a complete turnoff for you, I would have said it's probably not a suitable dish for you. And the reason I'm mentioning the sauces is because the meat isn't the point of the dish, the whole package is the point. It's incomplete without those components. It's like eating pasta without the sauce - the dish wasn't meant to be eaten that way.
If anything, don't go to Lau Pa Sat, it's relatively bad for your wallet. (it's relatively a tourist trap, same as the hawker at the gardens by the bay (IIRC it's called satay by the bay) ) The ones around bencoolen/ rochor area is much better for a representative
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
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 hope you come back to singapore again, i want to show you a spot near my home that serves an amazing 'nasi sambal goreng' in the morning and at night theres an amzing 'sup tulang' (mutton soup) but when you were here the market was renovating so please please when you come back i would love to show you around
the carrot cake (菜头粿Chai Tau Kway) is the made from Glutinous Rice Flour , Radish (mainly) and carrot. preserved radish(菜脯 Chai Por)/ garlic/ spring onion is very important in this dish oil too but the type of oil is depend on the store you purchase from last and not less is egg (Some use duck egg cause it taste better, but now chicken egg is frequently use) Black is sweet and white is savory.
I just had to watch this even though it's the middle of the night here in Singapore! I'm so happy that you got to try the salted egg pork rib at my favourite stall!
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!
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
"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.
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.
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.
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!!!
Yes the Merlion was on a short hiatus. Glad y’all enjoyed our food! Pretty spot on in terms of the food itinerary. Enjoy!
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.
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 ❤🎉
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.
2:24 Impress at the pronunciation of wok hei from Ebbers! 👏👏👏👏👏
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".
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 :))
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??
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 😂
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 😊😊
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.
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.
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).
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! 👍🏼😄
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!
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 :)
Sitting in London watching you guys enjoy my home food makes me miss Singapore so much! Hope you guys have a great time there!
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
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.
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
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've been looking forward to this since you posted pictures from sg! Hawker centres are uniquely amazing
They're incredible places!
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".
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
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.
This advent calendar has made the holidays so much better guy! You're the Best 😊😊😊❤❤❤
This video was awesome. Thanks! Also, thanks for the whole weekend of snowed in. It was so fun.
These Advent videos are really making my holiday✨🎄✨
Ahhhh that's amazing to hear, thanks so much for watching, and Merry Christmas :)
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~
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
10:57 we use tapioca starch to make it, and for the mixture is made with white carrots and rice flour and seasonings
From Burger battle to Street food. Today is a good day to watch Sorted. :)
100%!
That was quite a fun video. Thank you.
I enjoy traveling along with you gents.
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 😬
Love your videos. Nice to see you coming to Singapore.
Welcome!
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.
I love how you guys keep releasing these videos even though you’re doing the live this weekend.
It's a busy period!
@@SortedFoodIt sure is! Hope that the entire team gets to take some well deserved rest after all of this. You’ve certainly earned it! ❤
Thank you 🫶
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.
that carrot cake reminds me of one of my favorite dishes that is usually served at a traditional chinese dim sum, pan fried radish cake. it's something my mom would sometimes cook, and the crispy but soft texture is so good.
Yes, the underlying "radish cake" is the very same thing. However in Singapore/Malaysia the radish cake has been combined with other goodies to form a dish that can be consumed as a whole meal. ........ Further in Singapore, there is a distinctive "dark" version using a sweetish black soy sauce. Some hawker stalls might be willing to give you half of white and half of black on your plate.
funny, your intro was our exact experience with the Merlion. In 2018(?), we walked around 10 or so minutes, and only when we were near enough did we realize that the bordered-up part was the thing we wanted to see.
You should try the ice cream sandwiches they sell near that area, it's refreshing.
The dough is the radish (carrot)steamed cake. It’s steamed n chilled overnight for a better stir fry
I love Singapore, love the food. Jann 🥰🇦🇺
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
Char kway teow is my favourite food. What I love most about it is that every stall has their own taste. But I also hope you tried laksa when you were there.
Katong Laksa especially!!
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 ❤❤
I’m sure you had a 100 or more other people recommend it too, but was very happy to see you went to Hainanese Delicacy in Far East Plaza! A hidden gem indeed (hidden from foreigners that is haha).
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
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.
I know these are expensive to make but you really should do more of these. You have enough motivated subscribers to do two videos in each place
Don't worry - we've got another Singapore video coming up very soon!!
LOVE singspore cousine! THANKS guys!🎉🎉🎉🎉❤❤❤❤
So stoked and feeling so surreal to have you guys in my lil home city. The whole hawker culture (including the technique and slogans used for placing efficient food orders) is definitely a local highlight. Big fan of your channel and Ben's cute allotment videos.-emily
I spent a month in Singapore earlier this year and was excited to try to recognize all the places. Turns out there are SO many hawker stalls, it’s hard to tell them apart in your videos. (Sniff.) Hope you enjoyed your trip even half as much as I did mine!
Hi! Do you have cheaper private room accommodation suggestions please? And best supermarkets?
@@chesca7295if you want value head to Malaysia, Singapore is going to be costly
@@chesca7295 It’s expensive, no question. The most affordable thing to do is avoid the supermarkets entirely and stick to the food courts in the housing communities for all your meals and food shopping needs. That’s where all the non-millionaire locals live and shop. If you’re adventurous, there are tiny bed units for rent in the Chinatown district near downtown for housing. Otherwise it’s less expensive to get a hotel further away from downtown. Singapore discourages car ownership so using public transit to get around the city is fast and affordable no matter where you stay.
@@karennoneyabeeswax7929 haha cautious with hotel tbh. Lots don't have windows which is interesting. Supermarket was just for staples tbh, hot chocolate and little snacks I can bring back to the UK 😂😁
Love your channel and videos! Was surprised you guys were in town! 😀 🇸🇬welcomes you back again!
WELCOME TO SINGAPORE!!! Please try asian desserts like chendol, tau suan (split mung bean dessert) and things like ang ku kueh! Can't wait to see what else yall have tried!
I work for a 3rd party food company (compass) they do free lunches when I am at the office and the best dish you can get is “Singapore chicken and rice” and boy did it make me happy seeing you guys having the real thing
So excited for this video while waiting for the Livestream! The food looks so good in this video 😍
So happy you guys finally came to Singapore! Please come back again!!
Thank goodness I already had lunch before watching this video as everything looks amazing (and would make me hungry)
The places you visited are so legit. These are the spots locals would frequent! Looking forward to the next episode.
Amazing love this keep up the good work
I love this type of video, right up there with the old fridge cam and pass it ons and the very old orignals normal battles . More relaxed and easy going style. Would love to see more of these.
Right!! Feels more casual and less production--y haha
Since you guys enjoyed Singapore, you guys should do a food tour of South East Asia as well! Our region has so much to offer! Malaysia, Indonesia, Thailand Philippines, Vietnam, Myanmar... We all have similar flavours, yet also so many different flavour profiles! Please come back and visit the rest of us! I'm sure all us fans in the region would love to host you!
Yes, this please!!
This team is good at figuring things out. Hope we can have more such fusion dishes in the UK.
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.
Omg I can't believe you guys were in Singapore! I've watched you guys from years back. Love you guys so much
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!
Love Char Kway Teow and Steamed Hainanese Chicken. Carrot (Turnip) Cake is awesome addition at Yum Cha
I'm going there for the first time next year for a business trip and I can't wait to try lots of awesome food! Definitely going to have to look up those pork ribs with salted egg sauce because that looked amazing!
It is so much easier to find good destinations now. My early traveling years consisted of going to the library and book store to get guides. The books were great and went to a lot of the recommendations but traveling with the internet available, allows one to find places in the moment and be more spontaneous.
do try Bak Kut Teh ( Peppery pork soup with rice ) there is a restaurant chain called *Song fa Bak Kut Teh* thats good introduction! also Mee Rubus/Mee Soto ( Malay Dishes ) Chili/black pepepr crab ( Do note crab is expensive )
Miss chicken rice so much. I love Tian Tian stall. Love the clear broyh and the ginger sauce is mandatory.
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.
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.
Fried Kway Teow looks right up my alley! Now I need to plan a trip to Singapore... x.X
You really do! You won't regret it!
Most of the Singapore's CKT are of the black variety, there's another that's white but it's more of a Malaysia, Penang CKT
CKT - Char Kway Teow (this is what you will see more often)
@@PrograError I'd probably be into either or both! :)
I am so glad that you finally tried the carrot cake!!! I suggested it to you forever ago!!!! Some stalls you get an option of white or black sauce on it and the black sauce is sweeter! Hope you try it again :)
Sorted is clearly spoiling us this festive season 😭
Everytime I watch your videos it gives me vibes of a segment on a kids channel back In the days in Australia.
I'm so sad I missed you guys, Lau Pa Sat is literally 5 minutes from my office!
Steamed chicken is my favorite, though i really love the place near my office that puts tiny diced spring onions in the ginger, which helps to mellow out the harsh bite of ginger.
Salted egg everything is super common here. Salted egg cereal prawns are delicious when hot and crispy! (Also, salted egg fish skin is a common snack here and incredibly addictive.)
The confusion over carrot cake got me as a kid, my brain assumed people meant the white-carrot, stir-fried kind of carrot cake, then I tried the Western one and was very disappointed lol.
Please do come back again! We have so much to offer food-wise! :D
The camera work on this one was really fun for this type of out and about video!
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!
i have been a fan for years and cannot imagine u guys have not been to SG! this episode is everything. cant wait to see more and glad you went to a better chicken rice stall. The one who recommended the far east stall needs to be torched! in fact, the next door stall (of that far east chicken rice) fish slice noodle is more yummy than the chicken rice. If is still there.
Great video.
I love a boiled/steamed chicken. More often than not growing up that was the way it was cooked in our family here in Scotland. It does amplify the chickeny flavour & you also get loads of stock. Quite often when I'm making a big pot of soup for the weekend I'll boil the chicken in the soup (usually Scotch broth). Makes the soup very chickeny, keeps the chicken moist, flavours the chicken with the veg & saves on fuel as you're cooking two things at once. I also like cooking chicken in my Instant Pot. It keeps all the flavour & goodness in, saves money & time & you get a great stock too. The texture of the chicken is unbeatable too.
And people dare to say British food is bland? 🤣 COLD...STEAMED CHICKEN? wow...
I mean the Kway Teow actually looks like it has flavour but Hainanese Chicken just seems pointless, vaguely chicken flavoured, cold and slimy skin left on 🤮
@@esmeecampbell7396 You do need to try the dish then. The cooking method concentrates the chicken flavour and the rice is cooked in chicken fat, so you're getting plenty of chicken flavour. The chicken skin gets almost bouncy from the ice bath. It IS served room temp, but we're a tropical country, room temp is closer to "not hot" than "straight out of the fridge".
Also this isn't some healthy food, it's everyday fare. You're getting plenty of punchy flavours from the sauces. That thin liquid in the serving plate isn't poaching liquid alone, it's mixed with soy sauce and sesame oil. The typical dipping sauces are ginger-scallion, sweet dark soy (which Ben described) and lemon-chili (which Jamie tried). It's definitely not a bland meal, despite how it looks.
@@TF_NowWithExtraCharacters you ignored what I wrote, you need to eat a log of steaming shit to know you won't like it? Maybe you do but I'm not mentally deficient, I can interpret from my senses collecting data and extrapolate from past similar experience.
It's a weak boiled chicken flavour that you have to desperately use sauces to cover, it's just a waste of meat at that point you may as well just neck the sauce bottle 😂
Room temperature even in a hot country is still cold and the texture of slimy chewy bouncy skin just seems unpalletable.
I never said the sauces were bland but the sauces aren't anything special, every Asian country has their own version.
The whole thing just came across disingenuous, we have to pretend to like this and make up lots of nice things to say about it or people in the comments get upset...
But in reality complementing everything just means your compliments mean nothing, things have to be bad for other things to be better than them.
And weak ass colourless chicken broth with next to no scientific transfer of flavour molecules being possible, into cold meat that's rubbery for faint flavour changes beyond already pretty boring boiled chicken and plain rice is BLAND. Yet people mock British food when we don't do anything nearly as basic as that.
@@esmeecampbell7396 American? (Maybe not seeing how you spelled flavour).
You may say it's bland, & compared to some countries cuisines it may be. But subtlety & nuance in food (& life) can go a long way. Concentrating & building the natural flavour in food is a bit of an art. It's what the likes of French cuisine is all about. I like the delicate flavours of well cooked fish dishes. I also like the odd curry too, packed with spices. My favourite foods are from the Levant, Turkey & Morocco, they tend towards aromatic rather than the smack you in the face, over-spiced fare I've found in some countries. Some people seem to have rather jaded palates & over spice/season foods, or just construct meals from pre-made, convenience packets/sauces. Rather than build them from scratch, getting the natural flavour of foods. A steamed/poached chicken really concentrates the flavour if done properly. It's like building stocks & concentrating them down into demi-glace.
@@esmeecampbell7396 Whoa there, no need to get heated up. I'm not insisting you must say you like it, I said "try it", because I know it's a dish that looks deceptively plain (example: that looks like plain white rice. It's rice cooked in chicken fat, broth and aromatics, but no one can tell just by looking at it). If you said you tried it and found it bland or the skin was a complete turnoff for you, I would have said it's probably not a suitable dish for you.
And the reason I'm mentioning the sauces is because the meat isn't the point of the dish, the whole package is the point. It's incomplete without those components. It's like eating pasta without the sauce - the dish wasn't meant to be eaten that way.
Im just so glad you guys tried the stalls that were less commercialised as compared to the obvious choices.
I have travel plans to Singapore and is currently making my schedule❤thank you so much for the dining recommendations guys🎉the ribs sound fantastic
Amazing! Enjoy your trip and the food. You won't be disappointed!
If anything, don't go to Lau Pa Sat, it's relatively bad for your wallet. (it's relatively a tourist trap, same as the hawker at the gardens by the bay (IIRC it's called satay by the bay) )
The ones around bencoolen/ rochor area is much better for a representative
@@PrograError Thank you so much for the suggestion🥳
Also can recommend Tiong Bahru, and East Coast Lagoon (specifically for the satay)
@@AlexGelinas42069 Thank you🥰put them in my notes already🌟
Have enjoyed Sorted videos since my university days in London. So exciting to watch your take on our Singaporean food!
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
I'm from Singapore and i love you guys so much, been watching yall since 2017. Wish I could have see yall 😢 Keep Rocking!!
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
Thank you for the nice video about the best street food 👍
On the tenth day of Christmas, my true love gave to me: A travel vlog from Singapore and great food recommendations.
I'm so sore that y'all came to Singapore, while I was on holiday!! But I'm so glad y'all came to my home land for some great grub!!
I hope you come back to singapore again, i want to show you a spot near my home that serves an amazing 'nasi sambal goreng' in the morning and at night theres an amzing 'sup tulang' (mutton soup) but when you were here the market was renovating so please please when you come back i would love to show you around
Sounds incredible!
the carrot cake (菜头粿Chai Tau Kway) is the made from Glutinous Rice Flour , Radish (mainly) and carrot.
preserved radish(菜脯 Chai Por)/ garlic/ spring onion is very important in this dish
oil too but the type of oil is depend on the store you purchase from
last and not less is egg (Some use duck egg cause it taste better, but now chicken egg is frequently use)
Black is sweet and white is savory.
I'd go just to try those salted egg pork ribs 😮 look amazing!
Sooooooo good!
I just had to watch this even though it's the middle of the night here in Singapore! I'm so happy that you got to try the salted egg pork rib at my favourite stall!
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? 😋
Please come back to try Malay and Indian foods as well! I'm also curious to see what you feel about our take on Western food!!