4th Sep 2015
In view of Spikes Asia Festival in Singapore this month, Campaign Asia recently did a “Surviving Spikes” feature in their September Issue. They asked some local Singaporean creatives for advice on the local cuisine. Here is what Chris Chiu, CEO, CCO, Leo Burnett Singapore, recommended:
Where: Peranankan Food Village, 369 Tanjong Katong Road, 437126
Opening Hours: Tue - Sun: 08:00 - 18:00
“Tau Kwa Pau” is one of the hawker dishes you can’t readily find everywhere. A snack food dish of crisply fried bean curd and stuffed with a filling of chopped crispy fish cake, egg, cucumber and fried yam, it’s usually served with gravy and chilli sauce. To say you have come to Singapore and ventured off the beaten track to savour this dish will earn you a new kind of respect among those in the know. And you definitely won’t stop at just one.
Address: #B1-85/87, Katong Shopping Centre, 865 Mountbatten Road, 437844
Opening Hours: Daily: 10:00 - 20:00
Chicken rice, every tourist to Singapore knows it is on the list of must eat and every local has a favourite store. For me, the absolute go-to store is Delicious Boneless Chicken Rice at Katong Shopping Centre. Five Stars, Boon Tong Kee are good but to have tasted the Delicious version, will show that you are truly a chicken rice connoisseur. Housed in one of Singapore’s oldest shopping malls and one of its most colourful neighbourhoods, it will give you a glimpse of the city-state you have never seen outside of the Merlion or Marina Bay Sands.
Address: Hong Building, 208 Rangoon Road, 218453
Opening Hours: Tue - Sun: 07:00 - 15:00
The brand, Ng Ah Sio is arguably one synonymous with the Bak Kut Teh (Pork Ribs Soup) dish. Since its relocation to its current location at Rangoon road in March of 1988, over a million bowls of the piping hot peppery herbal pork ribs soup have been served. From a culinary perspective, no trip to Singapore is complete without a stop at this humble eatery in the rustic yet hip Rangoon road.
A shortened version of these recommendations first appeared in the print edition of Campaign Asia’s September issue.