which almost Singapore’s national dish, so I had to try some of these tasty crustaceans, fortunately it lived up to my expectations. The exact sauce recipe is a closely guarded secret, but I guess it consisted of garlic, ginger, fresh red chili, honey added to a rich tomato sauce, finished with chicken eggs. The Hainanese Chicken Rice is a winner out here the rice is flavourful and the slow steamed chicken along with chilli sauce complimented it rather well.
The Satay consists of chicken and lamb grilled over a charcoal fire. I relished the delectable and succulent meat with a tasty peanut dip; along with some fresh slices of cucumber and onion…I was in heaven for sure. All in all, I thought my meal was a magic experience for the senses, a moment of true happiness with dishes like the Seafood Laksa, Ma Po Tofu, Soya Braised Duck with Tofu Skin, Ayam Masak Kicap (Chicken in Spicy Soy), Ikan Masak Assam (Fish with spiced tamarind gravy) among others.
|BEST BAK KUT TEH I HAVE EVER TASTED....DECADENT|