FOOOOOOODDDDD!

So while almost everything is VERY efficient in Singapore, what’s even better is the vast array of foods—all prices, all types, all hours.

I have had meals of all sorts in the short time (has it been 10 days already?) that I’ve been here.  Never have I eaten so much good food, so close to home (never more than a walk when I'm eating alone), for so little money.  

So I thought that I would share some of my experiences with you and keep updating as time allows.

Peidra Negra --

This is literally across the street from my serviced apartment in Kampong Glam (the Muslim district).  And it’s not bad.  I had the cochinita pibil because I make it myself.  This is a slow cooked pork dish, usually done in limejuice and anchiote paste.  This was a little short on the anchiote paste, but had decent flavor.  And while I could have used more lime pickled red onion slices, the corn tortillas were fresh and hot.  One thing to remember in Singapore while the food is cheap, the alcohol (beer in this case) is not.  My meals was about $9 USD, and the Corona (channeling Julie here) was about $8 USD.  Still, because service charge included means no tipping in Singapore, a great meal for under $20 USD.

NoodleMan -- Last Thursday my friend Shailesh invited me out for dinner.  We have known each other since 2010 and spent time eating together in Mumbai, Singapore, and San Francisco (with our wives there).  He is more than a bit of a foodie so I knew I had something to look forward to.  We headed over to Chinatown (the British were very good about keeping factions separated in their colonies to prevent them from banding together), parked and walked to China Food Street.

China Food Street is very cool.  Each side of the street is lined with small restaurants like Noodle Man.  Down the center of the street are hawker stalls and lots of tables to dine at.  The one thing that you can count on in Singapore is rain and to keep diners drive there is a block long glass awning running down the street.  You eat outside, but stay dry.

Noodle Man makes their own noodles every day.  They start by having a long strand of dough, then stretching and doubling it over and over again until there is a mass of individual noodles.  I have seen it done on YouTube, but never eaten the actual noodles—and they were wonderful.