Sambal stingray from Lau Pa Sat. Singaporeans love seafood and spices. Sambal is a chili paste blended with lots of different spices, shallots, and fermented shrimp paste. The stingray is wrapped in banana leaves and grilled until the meat has a smoky barbeque flavor.
Lau Pa Sat Festival Market is an iconic hawker center that has been around since the 19th century. The gorgeous architectural details and large variety of different food stalls it contains makes it a must-stop for locals and visitors alike.
Ice kachang, from Lau Pa Sat, is a shaved ice drenched with syrup, topped with creamed corn, condensed milk, gula melaka (sugar from a coconut tree). The inside is filled with tapioca, red beans, palm seeds, and jellies.
Sugarcane Juice from Lau Pa Sat. Singapore does not have distinct seasons. Because itâs so close to the equator, sugarcane juice with calamansi or lemon is one of the most refreshing drinks for those living in the warm tropical climate.
Bak kut teh from Lau Pa Sat. Bak kut teh is a "pork rib tea" of Fujian, Chinese origin. Pork ribs are boiled for hours with lots of garlic, pepper, medicinal herbs and spices. The dish is not for the weak. The most traditional Bak kut teh has a Chinese medicinal taste. The broth is frequently dipped with you tiao aka fried crullers.
Fruit skewers from Lau Pa Sat. Caption: Fruits are plentiful in Singapore and cheap in Singapore. Get skewers of what many Westerners consider exotic fruits such as dragonfruit, wax apple, soursop, etc.
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