Tasted one, it seems that ears have to spray the fire, the taste buds are completely tangled rich flavor, spicy, curry flavor of the occupation; eat a second mouth, taste it would seem that with the previous slightly different, it seems to become more delicious the! Fourth third port …… eat …… if there is a magic mouth, people refused to spicy, just put the whole Hey miles snore breath after eating a bowl of laksa. Curry Fish Head Curry Fish Head is one of the most representative of Singapore cuisine is another way local homemade delicacies. Created first by the local Indians, the Chinese eat the head cook to eat; Gradually, Malays and Indians have begun to fall in love with this dish, and create their own different style, fish head curry wide fame began disseminated. Curry is authentic Indian specialties, while the head but also for the Chinese favorite, the two can come together, can indeed be regarded as one of Singapore’s own Indian cuisine. ater and cook until tender and cooked whole chicken, cut, transfer to a plate and sprinkle with sesame oil and soy sauce; rice is cooked with chicken broth and chicken t Best restaurants in SingaporeChinese cuisine Cantonese is Singapore’s most popular Chinese dishes to light and is famous for innovation, from simple to elaborate barbecued surface fin soup Best restaurants in Singaporeor crispy suckling pig, are an increased appetite. Many restaurants in Singapore to launch dim sum at lunch, with steamed or fried snacks featuring Peter popular. In addition to Cantonese cuisine, as well as other famous Chinese dishes duck in Beijing, Shanghai, eel, Chaozhou Luya, chicken rice, Hakka stuffed tofu and spicy Sichuan dishes, but this part of the continent with dishes mostly from abroad and communication increased and newly introduced. Best restaurants in SingaporeWestern cuisine Singapore is a cosmopoliIt is worth mentioning that Singapore’s crab particularly large head, a crab-like legs have two fingers thick, thick crispy crab with claws a clip, issued by the crisp sound of fragmentation, I saw the red juice from the tender white crab meat spilled attracted you laugh eat. Here’s crab meat is very delicate, very delicious. Singapore Classic Food Guide Chinese partial Southerners more, so there will be some sweets. except you can also eat after a local all over the world, so personally feel will understand. In short, many delicious specialties in Singapore 🙂 ture is profogrill, and to control the heat. Although it looks almost kebabs and China, the taste is different. The trick is endemic in s Best restaurants in Singaporeatay sauce. Southeast Asian satay sauce is peanut butter, coconut sauce, baby shrimp and other spices from a foreign country to blend very mellow, when the entrance thick Nanyang wind, make you nostalgic endless. After enjoying a string of satay, do not forget some more coconut leaves or pandan leaves wrapped in traditional Malay rice, cucumber and onion, satay entrance will be more distinct taste. Speaking satay origin of the name is also very interesting from afar was early Fujian immigrants, see Malays in barbecue skewers, because of the language barrier, and later saw three pieces of meat on skewers, on thde f Best restaurants in Singaporelat kway teow. Char Kway Teow is brisk on the barbeque sauce ingredients together. Sounds simple, does not. Char Kway Teow, whene “three “(Hokkien read” Sar Tae “) named after the Best restaurants in SingaporeIt is worth mentioning that Singapore’s crab particularly large head, a crab-like legs have two fingers thick, thick cris Best restaurants in Singaporepy crab with claws a clip, issued by the crisp sound of fragmentation, I saw th Best restaurants in Singaporee red juice from the tender white crab meat spilled http://epicureasia.com/category/top-10/