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Singapore Jaunt: What to Eat

Anh-Minh Le | February 24, 2017 | Food & Drink Story Eat and Drink

Editor's note: This is part of a larger story on traveling to Singapore. Read it here.

For breakfast, kaya toast—dipped in a mixture of soft-boiled egg, soy sauce and ground white pepper—along with a cup of kopi (coffee) will make you feel like a Singaporean.

Chili crab, ordered with a pile of fried buns to sop up the flavorful sauce that the crustacean is swimming in, is highly recommended—as is pepper crab.

Don’t let the name fool you—carrot cake is a savory fried daikon dish that doesn’t actually have any carrots in it.

Laksa involves rice noodles in a delicious spicy coconut-milk broth. Chicken, prawn and fish versions are common.

Hainanese chicken is accompanied by rice—season it with chili, ginger and soy sauce—as well as a bowl of broth. This dish is commonly called “chicken rice.”

Wash down your meal with a Tiger beer or refreshing coconut juice served right out of the fruit.

Originally published in the January issue of
Silicon Valley

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