If I ask what the current food fad in Singapore is, it is undeniable that the soya beancurd would come up tops for taking over the hawker centre scene by storm.
On a more up-market level, All-Breakfast joints are taking the lead and many Western eateries are coming up with their own versions of the humble poached eggs. Attacking customers after their meal is the dessert called chocolate lava cake, also making their way into many cafe menus. And on the Chinese restaurant side, how many haven’t tried the Shanghainese Xiao Long Bao?
What do they all have in common? They ooze.
Daniel’s Food Diary rounds up 5 popular foods in Singapore, which have captured our hearts, which ooze, literally.
The Eggs Benedict is a dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs and Hollandaise sauce. Its attractiveness is perhaps because Singaporeans already like the half-cooked eggs. Look at the Yakuns, Toast Boxes and ramens shops with their half-boiled eggs. Plus who can resist when the oozing yolk flows and gets absorbed by a sweet roasted muffin.
Xiao Long Bao, more affectionately known as XLB, are known as ‘soup dumplings’ where the soup gelatin inside melts when they are heated. You can pop the entire XLB into your mouth, or more correctly poke a small hole at the top and suck the oozing soup stock within.
The most well-liked restaurant in Singapore has to be Ding Tai Fung, the Taiwanese brand which ranked as one of the world’s Top Ten Best Restaurants by The New York Times. Paradise Dynasty with its multi-coloured XLB has earned a royal following, including myself.