A Dessert Guide to Singapore with Erwan Heussaff
ฝัง
- เผยแพร่เมื่อ 3 ก.ค. 2024
- We think Singapore’s desserts and snacks are underrated! Erwan Heussaff is back in Singapore and is on a mission to taste the must try desserts in the city.
We’re eating our way through the streets of Singapore and we’re trying traditional “Cendol” (shaved ice dessert), the softest “Ang Ku Kueh” (glutinous rice cake), and some of the most beautiful pastries and local chocolates that you will ever see. Get ready to abandon your diet and watch our newest episode now! #PassionMadePossible #singaporeimagine
Erratum [as of 10:07 am 5/19/23]:
13:40 - Strawberry tart
14:10 - Rose Milk Bandung Tart
14:37 - Caramel Nut Tart
More Singapore videos here:
You Need To Eat This in Singapore (Salted Egg Crab, Roti, Prawn Noodle, Zi Char): • You Need To Eat This i...
Best Singapore Seafood Hawker Food: • Best Singapore Seafood...
The Ultimate Noodle Guide in Singapore with Erwan Heussaff - • The Ultimate Noodle Gu...
Old Amoy Chendol - 335 Smith St, Singapore
maps.app.goo.gl/6A4PfXnjWMNxi...
Ji Xiang Everton Ang Ku Kueh - 1 Everton Park, #01-33, Singapore
maps.app.goo.gl/sb7LW6JddeNbb...
Mr. Bucket Chocolaterie - 13 Dempsey Rd, Singapore
maps.app.goo.gl/FSvNSCXc1VMDK...
/ mrbucketchocolaterie
Tarte by Cheryl Koh - 1 Scotts Rd, Singapore
maps.app.goo.gl/nZyxyPzuGhPDT...
/ tartebycherylkoh
For more information on what to do and where to eat in Singapore, visit:
Singapore Tourism Board Official Website: www.visitsingapore.com/
Facebook: / visitsingaporeofficial
Instagram: / visit_singapore
Jump to:
(0:00) Intro
(0:45) Old Amoy Chendol
(3:27) Ji Xiang Confectionary
(7:21) Mr. Chocolate Chocolaterie
(12:11) Tarte, Outro
-------------------------------
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The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Interns:
Patricia Beatrice Te Seng
Social Media:
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"not too sweet" is a compliment
Iykyk!
@@featrmedia , Lolla …. J. Siy👍✌️❤️🇹🇼
Going to Singapore this week and will hunt these desserts down. Thanks, Featr!
i love how the founder of mr bucket mentioned and recognizes the cacao farmer in calinan, davao
😊 mo ni now
This entire Singapore series made me think of returning back to this vibrant place, it’s been 6 long years since I left this gastronomic haven city/country.
Wow! Thanks for the yummy review. I know my kids loved the chendol they ate in Singapore several weeks ago.
Eyyy! So happy to watch The International Food Vlog Series! Kudos to the Team! God bless you all!!!❤🎉
My kind of food! Those tartes look amazing !!!
Well put together.❤
Your show is an inspiration on how to do a proper food vlog! Good job
Yassss erwan traveling again
i will add this on my bucket list. thanks for the insite.
I really like this new featr style, I would watch more! 👍
Thanks for the support!
As someone who has a sweet tooth, this video is right up my alley! Love the mix of modern and traditional desserts you can find in SG!
Y
This makes me excited to my next visit in Singapore. After working there for 5yrs, I'll come back with my daughter and try all those foods😊
Welcome back to SG
Excellent video❤
just returned to SG after living abroad for a bit and def giving me lots of idea of where to go =) Thanks erwan!
Tart pastries 🥮 look so yummy 😋 ❤
Thank you for sharing.🙏🇵🇭👼
Loving this series in Singapore, my favorite city in the world...but it is getting expensive. My favorite dessert is Ais Kachang, must be shaved ice, not crushed. One a day when visiting Singapore...😁
I can't believe you were in Sg. Looked like a good trip. Love the places you found / featured. Making a mental note to check out Mr. Bucket, the Chendol place, and the kueh...and the classic French in you liked the Les Amis place - Tartre? :) You should put up a place of your own that we can visit too. Hope you had fun, E!
Ll
come to nyc and try golden bun on 86th, lily bloom and vip coffee desserts too
Good one if you want try this ang ku kueh in EVERTON park
The best cendol for me is in Malaysia. lived and worked there before. ❤❤
Those tarts..😋
Oh! I like Old Amoy Chendol a lot.
I hope you also cover warm desserts in Singapore like the glutinous riceball (with peanut/sesame filling) in ginger soup. I super love it!
1st,haha.viewer from Singapore ❤ Ang Ku Kueh is one of my fav. Wow Mr Bucket! I think Wed after meeting will drive down to Dempsey 😊
Yes, they are my fav too. When I was young I ate so much, my urine turned pinkish, and took half a day to clear, I tot I was going to die😂😂😂
The gula melaka syrup gives it the sweetness, not just the red beans
We can make cendol essence by combining 1/2 pandan extract with 1/2 daun suji / dahon ng malasambal essence. The cendol essence is combined with the appropriate amount of rice flour. Cooked together, they can be placed in a ricer, where the results of the squeeze hits the cold water, making the green stubby noodles.
Next thing to do: use coco sugar + water or coco syrup as a sweetener.
If you know how halo-halo is laid out, just use beans, cendol, coco sugar syrup, evap milk, and shaved ice.
Oooh thanks for sharing your recipe!
@@featrmedia Nah, I just got it from an Indonesian recipe
"Not too sweet" is the highest praise an Asian can give a dessert.
😋😋😋❤️❤️❤️ Sweets
Hanapin ko yn
Watching HAIL CITY KSA
I first tried cendol in Melaka during my 1st solo backpacking trip in 2018. Roti Shop in Rockwell has the closest taste to the authentic one! ❤
Oh
Mr Bucketttttt
Please visit Penang, Malaysia!
❤❤❤❤❤❤❤❤❤❤
Food coma😬😂 sa sobrang sarap 🤣🤣
😊 ko ko utf see mo use mo mo. O. Mkig
my version din pla sila ng halo halo o bka sa kanila na banyaga tayo na toto at naiba lng pangalan.
It is from the pre-war Japanese in the Philippines during the 1920s that our halo halo originated. It is a localized version of the Japanese kakigori. Every country in Asia, particularly Southeast Asia (where the weather is much warmer), has their own version of this dessert. Overall, I think, masarap silang lahat as it is very refreshing to eat. 😊
I love chendol but as a filipino, nothing beats halo-halo haha
I may be very biased here: Please come over to Malaysia!
As a Malaysian , I will admit Singapore food is way better than Malaysian food. Even Malaysian food made in Singapore is better than made in Malaysia. Also more hygienic because Malaysia don't clean properly
Most cooks in Singapore are from Malaysia though, and they are the best here.
@@pringlessourcream9527 yes agree probably all the best cooks from Malaysia come Singapore because they can earn 3x more
@hitch not in the hawker centres I think.
@@pringlessourcream9527 not all cooks are from malaysia. those that do are usually working in zichar stalls or economy rice stalls. the hawker stalls selling individual specialised dishes are mostly singaporeans 🙄
Still think the best Chendol is in Penang. You should do a series there, its a foodies paradise especially if your love the hawker culture.
side note, is he single
Singapore is OK , but the best Chendul is up in Melaka/ Penang, IME
Singapore is just like the sanitized /version of all the OG Malaysian delights
Chedul not from melaka. Its from java the real OG. Dont talk rubbish. wanna claim food know your history first. LOL
@@jonathanchia9167
I am not going to get into that silly old territorial argument. I am neither Indonesian, Singaporean, nor Malaysian. Just a constant traveler .
Besides, reading comprehension much?? I said that it (the incarnation described by the host) is better there. Are you claiming that it’s not better there than in Singapore ?? because if so, then you’ll just have to be satisfied with disagreeing with me.
@@pushslice it might be better which i do not care one bit about. Just dont think that Cendol originates in melaka. Its a JAVA dessert, not an OG malaysian dessert/delight. How do want to call a dish OG when it originates in another country. Talk about reading comprehension yea?
@@jonathanchia9167
it's OG in reference to the topic at hand, because the Cendol preparations you'll find in most SG hawkers is indeed coming from Malaysia/Malaya/Malasians' influence, going back decades & decades.
if you insist to be a tiresome pedant (ie "that guy"), let's just call your next bowl of linguine a Chinese dish instead of an Italian-inspired dish, shall we?
@@pushslice what are you talking about? The OG version found in java has the same taste profile, uses the same ingredients except they dont call the sugar gula melaka. All cendol has the same coconut milk base. How different can it be? Its only the quality of ingredients and the variations of ingredients thrown in. The Influence u are talking about comes from java as proclaimed by even ypur "OG Melaka" stall vendors. U are being too stubborn here.
Also im that guy that knows what is OG in relation to food. You are on the other hand that guy who thinks that New york pizzas are the OGs when it is in fact from the italians. But new york pizzas is world famous. Most fast food pizza chains do the new york style. Doesnt mean its OG. Logic 101.
Is this paid youtube promo video?
No Cendol is good as in Melecca!
Melecca! LOUSY
Not easy to find good chendol in Singapore ... the coconut milk needs to be fresh and tasty with real gula melaka for that burned caramalised bitter sweet flavour...i prefer a good bowl of Chendol than Sebastian's Kakigori in Shibuya
Since it was Javanese food i think you need to correct the name, it should be CENDOL without H after C. In javanese language and alphabet theres no CH -> ꦕꦺꦤ꧀ꦤꦺꦴꦭ꧀ ꦕ=ca