Traveling In Singapore With Unique Cuisine

The island nation of Singapore is one of the four Asian dragons with a strong and modern integrated economic development. Not only that, Singapore tourism has also made great progress despite the limitations of natural conditions or small territorial area in only about 700 km2. Singapore tourism makes a good impression on tourists by a series of famous landmarks such as the beautiful Sentosa island or the attractive Merlion park. And in particular, Singapore also reminds visitors of the general cuisine with its unique specialties.

Crab with chili sauce:

Chili Grab is the standard name for the famous Singapore chilli crab sauce. Crabs in this island nation are famous for their delicious, big, stocky crabs that match the thick paste of sour, chilli, and eggs very nicely. Coming to Singapore, visitors can easily find this chilli crab dish at any seafood restaurant.

Singapore Chicken Rice:

Originating in China, chicken rice quickly makes Singaporeans love and sympathize. After the modification to suit the taste of the people on the island nation, chicken rice dish has many characteristics that make visitors deeply impressed when coming to Singapore tour. The plump, fragrant rice grains with juicy sliced ​​chicken will surely make you fall in love from the first piece.

Lakas:

A unique feature of Singaporean cuisine is Lakas. This dish is a blend of noodles with other types of seafood such as squid, shrimp, fish rolls extremely special. You can visit Katong cuisine center to be able to enjoy this special dish.

Singapore frog porridge:

Famous not only in Singapore but also appearing in many neighboring countries in the region, frog porridge is a dish that when coming to this island nation, you definitely should not miss. The geylang area in Singapore is widely regarded as the best way to make frog porridge, although everywhere in Singapore you can easily find this special dish.

Grilled stingray:

Originating from Malaysia, but when integrating into Singapore cuisine, grilled ray sting has its own processing and attracts customers. If in Malaysia, there is Sambal grilled stingray including garlic, red pepper, tomatoes and ginger combined with dried shrimp sauce.In Singapore, a mixture of fresh chilli, garlic, shallot, tamarind and Belacan sauce is featured to smell the dish. sea ​​fish. The aroma of fish is rolled in a banana leaf and baked, the spicy taste of chili will push the taste of visitors just want to eat forever.