These simple tarts found in bakeries, kopitiams, and on dim sum carts feature silky egg yolk custard in crisp pastry shells.
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Using homemade chicken stock as a soup as well as to cook your rice and veggies ties together this light and flavorful meal that is a true Singapore staple.
This quick version of the popular caramelized coconut-pandan curd is spread over toast with lots of butter. Serve with soft boiled eggs and a coffee for a real Singaporean kopitiam breakfast.
Don't ask for "Singapore Noodles" inside Singapore unless you want to be tagged as a tourist. Here's an authentic version of the dish.
[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at...
Hainanese chicken rice dish from a recent Singaporean street food demo in New York. I'll be very honest: Hainanese chicken rice looks like one of the most boring dishes on this fair Earth. The white chicken pieces sit atop...