Singapore’s BIGGEST Street Food!! 5 Things You HAVE TO EAT at Chinatown Complex!!

Hello everyone, I hope you are having an amazing day. I'm Mark Wiens. I'm in Singapore and today I'm taking you on a

street

food

tour in the Chinatown

complex

, which is one of the largest hawker centers in all of Singapore. There are something like over 260. Different stalls to choose from Today we will spend the whole day in the Chinatown

complex

and try to eat five of the best different dishes. We might even eat more because there are so many

things

to eat on this ultimate tour of Chinatown. hawker complex in Singapore let's go so again welcome to Chinatown complex and we are here early morning around 8am. m., because we

have

a lot to eat and this place gets packed when lunch time comes, so we need to go up the stairs to get to the

food

court, the escalator to

street

food heaven, oh, and you are immediately surrounded by delicious aromas, oh man, this is such a big resort that I think there are 260 hawker stalls so you can spend your entire vacation.

Eating at this hawker center is a beautiful thing and you can also miss it. I think we

have

to continue in this direction to begin this journey. We are looking for the address or the position is zero two eighty four and it is also great. Be here before it gets too crowded. Yes, we found the fatty ox welcome. Could I have the beef brisket noodles? Please, one of their most famous dishes is beef brisket noodles, but they also have a lot of Hong Kong-style grilled meats. They have chaasiu. They have soy sauce chicken, they even have roast duck, but I came here for the egg noodles with beef brisket, thank you, thank you very much, okay, take some chopsticks, thank you and also this place was included in the Michelin style guide from Hong Kong and also when I go. to hong kong this is one of the dishes I'm looking to eat I love egg brisket noodles one of the great dishes you have some springy egg noodles you have the brisket on top a little bit of vegetables oh there are some tendon nuggets and then a little bit of sambal chilli paste on the side and then served with soup first let's try some of that oh let's try some of those noodles oh yeah these are tangled here we go oh wonderful I love the texture of the noodles I love the al dente ones , they are very springy, tangled, but not too heavy, very light, very thin, they just absorb the flavor of the meat and all that, the braising juices from the meat are not sweet at all, oh man, it's okay. move on to the meat, I'm going to try that huge wobbly nugget of tendon, wait, be careful, if you're not careful, it'll just wobble, slide on your chopsticks oh wow, that gelatinous texture is a little waxy, but just it goes down so easily oh man that's tasty, well I love tendon, I love braised beef, follow that with a piece of real braised breeze beef, look at this piece, it's so tender it melts in your mouth, I love it Its braising sauce is not sweet.

It's aromatic, you taste some of the Chinese spices in it, but you especially taste the soy sauce, that amazing meat and I must love the Singaporean touch. Next, I'm going to mix it into that sambal mixture into those egg noodles a little bit, that's a little bit. of chili, it's not actually a little bit spicy but I think there might be a little bit of shrimp paste in there and then also the roasted caramelized shallots to bring out the aroma, yeah that just adds to the flavor, increases the spiciness, it's really nice . It's a great place and especially if you come here in the morning, yeah, it's pretty quiet and this is a really nice place to sit.

You get views of heritage buildings right in Chinatown with the skyline in the distance, even though the Chinatown complex can be very hectic. so busy when you're sitting here it's really calm and relaxing and you have the outdoor breeze coming in those noodles are fantastic oh man I could use a lot more of that that sambal that sambal is good actually when you keep mixing it with your noodles and keep eating it to complete meal number one which was delicious. We'll move on to the next stall, okay, four dollars, so next on the Singapore street food tour we are at Malia Virgin Chicken, which is known as legendary. for their braised chicken with soy sauce that opens at seven o'clock seven days in the morning and what time do you close and finish, oh, once it's over, wow, what's up with the time?

Normally, sometimes something goes down to ah, okay, okay, I mean, of course, you'll notice the stewed soy sauce. chickens hanging in the front you come here especially, of course, for the soy sauce chicken, but then they have tofu, they have other vegetable dishes, the bean sprouts, the gailan, I believe in oyster sauce, uh, and then this is again a Hong Kong style dish. Thank you so much. Oh, big one, how much is six dollars? Okay, oh yes, please, oh, thank you, enjoy your food. Thank you so much. Okay, this is a big portion of food and they were very friendly.

Oh man, at first you know you're, I mean, in Chinatown. Singapore you're not always sure some people to be honest they can be a bit grumpy but they were just very friendly and welcoming and wanted to talk and explain and tell about their soy sauce chicken oh it was an experience fantastic, I love it. The look of this whole plate of food seems like the ultimate comfort food to me, you have the rice, you have the braised chicken with soy sauce, the bean sprout salad and I have some tofu with tofu, which is extremely soft and shaky, and then it comes with a sauce on the side, let's start with that chicken with another rice, oh, and it's also boneless, you practically removed the bones, so you only have that skin, the white meat and you should look at this more than near. chicken, you can see the skin of the chicken separating really well from the meat, that little bit gelatinous, oh, the white of the meat really looks like a perfect texture, you can see the juices coming out of it.

It's okay, you have a little backbone in everything. The texture of that chicken is incredible. First of all, you have that amazing soy sauce flavor, which is just bright and a little salty, but it provides this umami to the skin which is then absorbed into the meat of the chicken. The chicken itself has this amazing, I wouldn't call it gelatinous, but it's so soft and so moist almost to the point where it has a gelatinous texture. Oh the chicken itself is amazing, oh man yeah can you see the inside of that chicken? so moist the texture is amazing.

I'm going to move on to that wobbly tofu for my next bite, that wobble, that movement, well, totally, silken tofu, it just completely liquefies, it's one of those tofus that you can squeeze it between your teeth and it liquefies. I like it and then I made myself some tea while filming great. Let's go back to the chicken this time. I want to add a little bit of that acidity. I think this might be vinegar or chili sauce, so it will probably add a little. acidity and it just contrasts the flavor of that salty soy sauce which is really extraordinarily good a little ginger in the sauce a little vinegar, I think it's not very spicy, but yeah, especially ginger which complements it well, I love the Chicken and rice are also very fragrant, okay, and that completes dish number two.

We move on and continue with this ultimate tour of Singapore street food in the Chinatown complex. There is one dish that actually wasn't on my list. I wasn't planning on eating it. today, but as I was eating the last meal, I noticed a lot of people ordering it. People come specifically for this dish and it looks very good. We'll eat it next. We have black chicken. Port chicken. Chicken with mushrooms. Din Shin. Why a black chicken? Ala, do you want rice, yes please, thank you very much, so I realized, yes, this was not planned at all.

It wasn't on my research list here, but when I noticed the line, especially with many elderly people in line waiting for this Chinese herbal soup, I knew it was something we needed to try. He has these huge, like you can jump into clay urns the size or clay pots with fire in the bottom, just stacked full of these clay soup pots that just boil and all the ingredients come together into a remedy. from a Chinese herbal soup, this looks very good, it's very hot served with rice and then you can help yourself to chillies on the side look what we have here black chicken there are some uh look oh goji berries there are some maybe some jujubes some dates oh man that looks like a healing broth that you want to eat, that will definitely be very hot, a broth that burns your mouth, very hot, oh wow, well, that is a healing medicinal broth, oh, that is so good that you taste the taste of the chicken and all that. herbs that give it a slight woody and earthy flavor and it has this incredible natural sweetness that is the definition of chicken soup for the soul.

Well, I'm going to move on to the chicken and it looks like we have a wing-for-wing combination here. It's the kind of chicken that if you shake it the bone will just fall off and this is also the kind of soup where you really have to be careful not to take too big a bite and completely burn your tongue, the bone is completely tender. oh wow, I mean no, the bone is completely tender, the meat, the bone is completely clean, wow, I love the texture of black chicken, it has a silkier texture, so, moist, put this on my rice too , look at the way Oh, it just completely dissolves in your mouth, but at the same time it's so silky smooth that it's not mushy at all.

Add a little bit of chilies to this bite and I saw people put chilis in with a little bit of that dark, I think, sweet soy sauce. Well, no, that's a mouthful, it's so tasty, oh, with those chilies to increase the spiciness, a little bit of that sweet soy sauce and with rice again, that's incredibly comforting and this is an amazing dish, I mean, Would you think of eating this dish. black herbal chicken soup at a high-end gourmet Chinese restaurant, but here on the floor of this hawker center I think it cost five dollars and fifty cents, it's absolutely incredible, oh, and it also serves you some tea as an accompaniment, tastes a little like ginseng. it has this natural sweetness, it has a very rooty flavor, it has a very medicinal flavor, but not too strong, more of a sweet rooty flavor, yeah, oh, we still have more chicken, oh, the neck, we have the neck . here we have another one is that the tip of the wing possibly the tip of the wing oh no, that's a bone.

Put this guy in and then at the bottom you see more of those herbs, the goji berries, oh yeah, that root that's very common in Chinese. the herbal soups almost have the texture of a potato that is half cooked, you add the last bits of chili, this is excellent, okay, let's go to the next stall, yes, I found it after walking around the market a little more . One of the places I was probably most looking forward to seeing on this entire tour of the Chinatown complex. We are here. The queue is not too long, although I know many people said that the queue can be very long and also that they have very sporadic queues and in reality, very short opening hours, I am at the front of the queue, now I received my order, they make everything here fresh at this 10 for 10 stand and it smells so good they were featured in the michelin guide several times over the years and man they are again all fresh, quality handmade, I'm very excited about this, this is a handle dangerous tray right here, the two-story xiaolongbao with a ton on top and it was so packed in that area that I just escaped to the next aisle, uh, and found an empty table here with a nice outdoor section and again they just make everything fresh on site at that 10 by 10 square hocker stand they have, so he put the plate on top of the xiaolongbao to preserve it. hot look at this all that steam just comes out I'm going to set these aside and we have to start with that as much as I want to start with the spicy tons you have to start with the xiao long bao because those are hot and they need to be hot when you eat them, so there are many strategies to eat xiaolongbao.

Oh, these are beautiful, they're not too big or too small, but you can see how fluffy the dough is, how thin it is, how well folded it is. You can see the soup sloshing in the background and again there are many strategies for eating xiao long bao. Some people bite off the top, drink the soup, and then fill it with ginger. Yes, I think we'll try. that strategy, oh wow, okay, they're not very hot, probably because I took a ton of photos, but that broth that comes out of them, oh, it's so porky that it has a natural sweetness, oh, that's just wonderful, the packaging It's a little sticky, but not too much. thick, uh, just the perfect thinness, it's delicate, pretty crazy about ginger, which is why I loaded my bowl with ginger.

Okay, actually, I'm going to wait. I have to balance it with my fingers. Add a little ginger. Oh wow, that's amazing, oh man. fresh, so tasty with that ginger with that acidity from the vinegar that is so good and I could definitely fit the whole shalom bao in my mouth. They won't burn your tongue anymore. We have to move on to those noodles immediately. I see the broth starting. to fill those noodles so we have to work faster these are the Sichuan spicy noodles handmade noodles there are somepeanuts here are some herbs some cilantro and some green onions that sauce looks incredibly delicious I think these are also handmade noodles also the peanuts in It's not really that spicy, it doesn't tingle, but it has an amazing peanut flavor, very tasty and lastly, I don't forget probably what I'm most excited about: the spicy Sichuan-style ton served with a ladle.

They steamed the freshly served dumplings. a little bit of chili oil, a little bit of vinegar and then a little bit of chili and then this is it, I love the color, I love that swirl, I love everything about it oh wow, okay, that's as good as it was waiting for the fluffiness of the pork within the lightness of the wrapper that dressing you can try the chili oil the vinegar to balance it extraordinary and I think so, one thing I can really say is that the ton of the dumpling wrapper has the thickness of is perfect, it's light and silky, not overpowering, not doughy, they are also quite slippery, that's amazing, oh, I could eat it every day, oh, thank you very much, oh, what do we have here?

Further, this young rice, so we make rice ball. wow thank you thank you so it's teochew braised duck and good job ding ding ding great thank you very much I can't wait to try that too while I was sitting here eating this I sat right in front of jin ji hilchu brace duck and koi chop and we had actually met before, so it was the owner, he brought me a plate here we go, so this is just a complete bonus, a very good extra plate, oh man, that taste of that braised duck and then it's kind of muscular but tender at the same time time all the soy the spices just absorbed rice balls with them delicious rice oh okay oh, you pick it all up or you can usually break it up, okay, they're like molded with that with in the duck sauce, you taste the flavor of the duck and there they are those braising sauces, sauces and spices.

Thank you very much, very good, back to those spicy tons just swimming in that layer of chili oil and vinegar, covering them completely. I don't want any surface of that dough ball to show. Good luck, I run into Melvin and he takes me to the next stall that will complete this food tour. Here they are separated into four sections. This is the red table. Green table. yellow table and blue table so we head to the green you know where everything is look for me I can take you wherever you want thank you very much Melvin thank you very much Melvin so they call this one oh she is very kind they have different sizes, you can get from size 10 up to size 28 dollars, let's go large, size 28, oh so the rice goes in, thank you, okay, so she starts with rice that I think has been soaked.

You can see that it is a little transparent and you add that to the pan you add a little water you stir it from time to time until the perfect moment until the rice is almost dry then you have this whole plate of chicken and Chinese sausage and that It will be cooked over low heat until the rice turns golden and crispy on the bottom. This is one of my favorite

things

to eat. I love crock pot rice oh man and that is huge. All that chicharrón is incredible. Oh, this is the salted fish. Okay, oh yeah, you can smell it. that much flavor, what an aroma, oh wine, okay, Chinese, like Chinese wine, okay, yes, you can smell that immediately, that hiss that comes out of the steam, okay, ready, okay, okay, oh, she is incredible, we saw the whole process and now he's shaking it up.

Incredible hospitality. Recommended, smells amazing, one of my favorite dishes and adds some of that soy sauce. It's more like a sweet soy sauce, like a kind of dirty sauce, they belong to the quality of butter, okay, yes, it's thicker, yes, it's thick, oh man, that smoky aroma. oh wow, it's so steamy a steam bath of clay pot rice oh, this is the best clay based rice here wow, melvin, you should stay in a bowl first oh, she is adding more green onions and it continues to cook while settles. which is actually more like an iron bowl maybe an iron bowl this time oh she oh she's taking it out wow cheers privilege to be here melvin will stay for a bowl of clay pot rice it's huge how many people would normally be for three or four? maybe four people this size, yeah, it's a lot, it's a lot, it's like a rice pot the size of a bathtub.

Oh, she totally spoiled us with this crock pot rice. She also brought us some soup. Oh wow, that's incredibly tasty. the wine in it, the rice has this al dente texture, the smoky flavor, the sweet Chinese sausage, the chicken that has an almost gelatinous texture, the taste is amazing, you will need a lot of skills, you have been cooking for many years. You are able to do it, yes, because it takes a lot of technique, yes, and it takes a lot of skills to be able to cook it perfectly without burning it, but also for it to be fully cooked and cooked, yes, it is many things, yes, it is incredibly tasty and then you dip it in that sauce provided like a kind of sweet garlic chili sauce and then oh yeah and you gave us some soup to try there's a little bit of pork in here and it shows. like watercress, a little bit of a bitter green kick really goes well with the sweet and salty rice, but you can definitely see on the edges that the rice has started to caramelize and is starting to get crispy, apply it to the edges and that's one of the joys one of the best parts about eating crock pot rice it just falls over the edge because it's oiled from that hot pan oh yeah, it got a little crust on that bite oh it was delicious eating it out of the bowl but eating it out of the pan giant that is the ultimate satisfaction that caramelized chunk on the bottom is the absolute best oh look at that oh she saw me scraping the bottom oh she's even scraping it oh there are the giant chunks of crunchy caramelized rice on the bottom oh wow, there's nothing better than that, oh, excuse me, oh, she's amazing, her hospitality shines, we've got the bite right here and I'm going to add, I'm going to add some chili putty to this bite, I'm going to do it all.

I'm looking for this bite with all the flavor with the salty fish in that bite that just burst with this salty umami oh we have a hanger oh no with that potty with extra chili oh yeah great look at that piece and I'm getting so full oh wow so her name is dung yes she is absolutely amazing thank you so much oh she is incredibly kind oh and thank you melvin man it was great hanging out with you thank you melvin and also melvin's teochew braised duck is a must when you are here at the resort People's People's No Chinatown, Singapore's largest conversation hub, which turned out to be an incredible end to this food tour of the Chinatown complex, got that gigantic pot of rice because that's what it said was supposed to feed five people.

It was huge and ending the food tour with that oh man that will be an amazing breakfast but again this is the largest hawker center in Singapore and like I said you could spend days wandering around it's surprising there are so many stalls to eat at. an incredible diversity of food that's just scratching the surface there's so much more to eat and it was great to stumble upon Melvin so I'll have all the information everywhere and in the description box below you can see all the places and I. I really hope you can come here to the Chinatown complex when you are in Singapore and that will be it for this video again.

Thanks so much for looking. Remember to give this video a thumbs up if you enjoyed it, leave a comment below. I'd love to hear from you and if you're not already subscribed, be sure to subscribe now for lots more food and travel videos. Goodbye from Chinatown in Singapore. See you in the next video.