Singapore Foodsters Hawker Centre Food Gallery (Fish Meat Bee Hoon Soup with Milk)

Singapore Hawker Centre Food Tasting & Sampling Neighbourhood Walking Tours - Fish Meat Bee Hoon SoupFish Meat Bee Hoon Soup with Milk

Fish Head/Meat Bee Hoon with Milk is a Singaporean soup-based noodle dish that uses either snakehead, pomfret, batang or garoupa cooked together with bee hoon or rice vermicelli in a rich and tasty broth. This dish is available in a choice of fried or plain fish head pieces or fish slices/chunks and served in a soup made out of fish stock derived from cooking fish bones for many hours. Other ingredients like vegetables, fried shallots, anchovies and Chinese wine are also added to the soup to enhance the overall flavour of the dish. For those who enjoy a more creamier soup texture, evaporated milk can also be requested to be mixed and cooked together with the soup.

Singapore Foodsters Hawker Centre Food Gallery (Steamed Kai-lan With Oyster Sauce)

Singapore Foodsters Hawker Centre Food Tasting Sampling Tours Stir Fried Kai LanSteamed Kai-lan With Oyster Sauce

This is a vegetable dish that is not only quick to prepare but also easy and nutritious. Because of its ease in preparation, it can be found at most stalls, namely those that sell chicken rice, Zhi-Char or claypot dishes. This fuss-free dish is prepared by serving steamed or blanched Chinese brocolli/kale or “kai-lan” drizzled with a mix of sesame oil, oyster and soy sauce and garnished with fried shallots and garlic.

Singapore Foodsters Hawker Centre Food Gallery (Claypot Chicken Rice)

Singapore Foodsters Hawker Centre Food Tasting Sampling Tours Claypot Chicken RiceClaypot Chicken Rice

Claypot chicken rice as the name implies is typically rice cooked with marinated chicken (usually Chinese wine) over a certain period of time in a claypot. Other ingredients like oyster and dark soy sauce, Chinese sausage, vegetables, mushrooms and salted fish are also added that would enhance the overall taste. They are all cooked together over a charcoal flame for some time, thereby allowing the dish to develop a distinct flavour with a very slight burnt and smokey fragrance.