Originally Posted by
gaobest
so what id it called in Singapore?
one thing we don’t have in USA? The Belgian meat dish The American. It’s a different kind of burger.
Originally Posted by
FlyerEC
As mentioned in earlier post , just not found in Singapore !
We have not seen it on menus anyway where we go .
Perhaps at some backpackers / touristy joint ? if at all ..
What we had last night , first time for me , was lobster “ pao fun “ ( crispy rice in broth ) . Pao fun is somewhat common here these days after only being round in fancy Chinese restaurants in hotels like Hua Ting ( Orchard Hotel ) and Summer Pavilion ( Ritz Carlton ) .
Also fish head curry - Chinese version - with beancurd ( pok ) and beanskin .
Singapore noodles came (if I remember what was told to me) from HK. Some genius added rice vermicelli, indian curry, a few veg and some pork/shrimp together and called it Singapore noodles. From there is spread to wherever there were HK diaspora. Similarly we have cooks here who add belacan (a type of shrinp paste) or curry to flat rice noodles (and pork and shrimp) and call it "char kway teow" (it isn't)... or mixes belacan with rice, ground pork and a few other veg and calls it malaysian fried rice (which I have never seen in Malaysia).... it's HK cooks getting creative.... unfortunately for those of us who know, it's just bad marketing... don't get me wrong, a lot of it is still tasty, but don't try to pass it off as another national dish.
"King of Pao Fan" is supposed to be good (mixed reviews)... but there was also supposed to be one somewhere in the north... but I can't remember what it was called (pao fan was only a side gig for them)... but yeah. It was very rare before, but now becoming more common from what I have heard.