How Singapore Nailed Street Food
The way to a countries heart is almost always through it's belly. I'm not talking about the disappointing burger/ pizza/ spaghetti you had at the Irish bar either, but I suppose you already knew that. Food is the simplest way we humans give ourselves a cheeky endorphin cuddle, which in turn means eating tasty stuff is good for us, except maybe when it's this. So, taking this logic and applying it to street food seems a natural step, and I can tell you, Singapore has got it on lock.
The street menu is a hit list of what gives the wider geographical region a reputation for excellent food. Chinese, Malay, Vietnamese and Thai are all here in some form or another, with a local twist. My personal favourite being the carrot cake. Now, my conventional carrot cake consumption is embarrassingly high, well above any national average, but this version is a fried patty mash up of daikon, eggs and rice flour with a chilli kicker. Other favourites typically include succulent roast pork on crispy noodles and fragrant broths made from superb stocks.