Singapura oh Singapura
Blk 9 Selegie Road
Tel: 6336 3255
Cold crabs rock. It is crab au naturel and because of that it is essential that the crab is of the freshest quality. At Singapura restaurant, the flesh is firm and compact, the roe is creamy and the garlicky vinegar chilli sauce is a great complement.
This restaurant has been around for while. Its operations are now run by the second generation but the food still holds on to good traditions. Other than the solid chunks of cold crab, there was more good food that came from.
Unlike the usual prawns rolls that are made from a combination of minced pork and prawns and rolled in bean curd skin, their special prawn rolls were made form whole prawns and deep fried to a crisp. And their pork ribs, tender and sticky sweet are finger licking good should not be missed.
Our attempt at ordering a vegetable dish was derailed when the staff suggested that we tried their baby kalian with pork liver, another deliciously sauced dish that disproportionately had more liver than leaves – so much for trying to order something healthier!
Last up before our noodles was the fish head. The fresh dish head was steamed with a generous handful of garlic and then sauced with tau cheo, very simply put together but very good. To finish it all off, we split a plate of Foochow noodles, after all we are in a