Hi from Batu Pahat! Loving the traditional kaya toast/bread breakfast. The kaya here is more towards the brown coconut-heavy style while Singapore seems to prefer the green pandan-heavy style. The kaya was sweeter than usual, since they added some gula melaka, with generous silvers of tiny chewy dessicated coconut. Together with the freshly toasted bun and hot kopi-c, my breakfast was awesome.
Have a good weekend folks!
Chance can be a funny thing sometimes. Randomly decided to settle down for lunch at this coffee shop and thought we’ll try some putu piring that looks a lot like kueh tutu. Before I knew it a significant queue built up behind me and patrons infront of me were buying quite a few packets to take away. So naturally my curiosity was piqued and by the time (20mins wait) I got my hands to my brown paper packet I couldn’t wait to try it.
3 ladies worked continuously to make the round steamed rice cakes with a palm sugar centre. The process is similar to kueh tutu, layer of rice flour + spoonful of filling + second layer to complete the cake before steaming it.
$2 for a set of 5 cakes, served with grated coconut. These were so good, the warm cakes melted in my mouth with the gooey gula melaka oozing out. Combined with the cold slightly salted coconut, maybe because I had it immediately, the hot-cold sweet-salty combination was nothing short of amazing. Many people bought the dessert as takeaways but do try to have them right away if you can! So happy with the surprise find š
Traditional Haig Road Putu Piring
Blk 14 Haig Road Food Court, #01-08, S(430014)
970 Geyland Road, Tristar Complex, #01-12, stall 7, S(423492)
11am-10pm
Ā Ā 
When I’m in a city like Bangkok, as much as possible I try to eat Thai food, to savour what the city proudly offers as their local cuisine. While I’ve passed many pretty/quirky/modern cafes as I travelled around Bangkok, I’ve mostly dismissed them in favour of street food. A rare afternoon with some time and transport handy on my hands, Vanilla Garden @ Ekkamai 12 seemed as good as any to check out.
Armed with a strong recommendation from a friend, I trotted to the unfamiliar east side for brunch today.
Most people will probably insert an image of a familiar, well-loved local dish here as a representative visual as they write about Singaporean food culture.
…and instead I chose this box of cupcakes. How is that remotely Singaporean?! That’s Ondeh Ondeh cupcakes, bottom right, with a pandan cake base, topped with gula melaka icing & drizzle and toasted coconut shreds. An ultimate Horlicks cupcake, top middle, with a Horlicks malt base, Horlicks icing and sticky Horlicks fudge. Locally made fresh by a small bakery helmed by young Singaporeans #inthebrickyard and that’s the first Singaporean food culture, we mix flavors from different cultures just like how the city is a mashpot of cultures and create great food with it. Peranakan food, laksa pasta etc you name it.
We’re into foods fads and queues. Notice a spike in the availability of cupcakes both on the streets and on your social media feed these last 2 years? From cupcakes to bak kwa to nasi lemak, we kiasu Singaporeans are willing to queue for both new faves and old loves.
We’re strongly united through food. Got good food? We spread the word and buy a box of cupcakes to share although probably confident that one of us can finish the whole box. Our food radar works just as well overseas, often helping to connect people through mutual homesickness of local food.
And just for the record SethLui & FoodPanda , my favorite local food is char kway teow š
knockonfood. 