SINGAPORE's BEST HAWKER STREET FOOD for 24 hours

Foreigner Scarlett Johansson and today we are in the beautiful city of Singapore, so I am here on a working vacation situation and I am very excited to be here. Singapore is a melting pot of different cultures: Chinese, Malay, Indo-Indian. It really is a city with a lot of history and you know what that means, it means that there will be a lot of good larvae in my mind when times get tough. Six million ways to die, so I spit on this truth when I pray for lies. everyone wants to talk to everything I hear good morning it's currently 10 a.m.

It is raining in Singapore and it is hot and humid. I haven't had coffee, which means I'm a little numb if anything is going to keep me going this day. It's a lot of toasted butter with a nice sweet, buttery jam in the middle and some strong, hot coffee, that's exactly what I'm craving and we're heading to Absilon where he's been making it for years. We are here. Facing Hopsilon I feel like he's taken a time travel machine. This place probably looks exactly the same for 40 years. There are the plastic chairs. The locals talk. The tiles are old and frayed, but it has a certain charm that can only be achieved.

Here or nowhere else so um higher toast and there's also a lot of people queuing for the curry puff on the side so I'm definitely going to get that too you know me. I love good

food

so we have three Kaya butter toasts, two of the soft boiled eggs or actually I'll get the menu prepared. Oh, this coffee looks amazing. What's special about the coffee here at Hopsia Long is that he makes the coffee and a very, very special item which is penny hoses, so he brings out the coffee. well and it's extracted like espresso essentially another thing that's special about the beans is that they roast them in butter so it becomes almost creamy nutty and you get the dark roast flavor what it does is it makes a really strong beer in one of pots and then dilutes it with hot water and a little condensed milk to make the perfect proportion.

He doesn't measure it, it's not in cups or milliliters, but just by intuition, he just knows how to make the perfect mixture, maybe it's a little different every time. Who knows, but it's literally not too sweet and not too bitter. He had never tried coffee beans roasted in butter before. He was a little skeptical but honestly this works incredibly well so thank you overseas and we also have the infamous coyotos. I have the Kaya. butter toast and you can see the piece of cold butter inside and this is white bread toasted over charcoal and there aren't many places that still do this but this is one of the only places where they still do it the old fashioned way so get this amazing charcoal flavor as well as toasted bread, cold butter and a thin, smooth layer of Kaya jam and in the seasoning section we have some dark soy sauce that I'm going to drizzle like this and the

best

way to enjoy it. is by dipping it in the poached egg mixture right here like this this looks gross this looks so gross in the

best

possible way holy shit don't talk to me the crusty toast the sweet Paya the cold butter and the creamy soft boiled eggs with a touch of soy sauce to add a little more salt, one of the most perfect bites I've ever had and for those wondering what Kaya is made of, Kai is basically a coconut jam so you can caramelize the coconut and sweeten it. with coconut sugar and you get this kind of jam with dark caramel notes and it's very sweet, so you just have to put a very thin layer on it and that's enough to make it sweet.

It tastes so delicious I don't know how else to do it. To explain, it is so simple yet so indulgent and a perfectly balanced bite. This is something I only buy in Singapore and it makes it even more special. Vlog. I like butter everywhere. I could literally slurp down this poached egg. Taking this right now is not so hot. I think the sweet condensed milk at the bottom brings it down a lot, so it's perfect just in the morning and just saying oh. I ordered the Border coffee on top of the butter roasted beans. He puts a large dollop of butter on top of the coffee it melts, goes down and then floats back up and the yellow fat and greasiness is very present here, it looks almost like a layer of fat on top, even to me as a Butter Lover , this is also intense, but I'm always willing to try new things.

Well, what I didn't realize is that because there is a layer of fat on top, it is very hot. Well, then I'll mix it up. it's a little better this one is actually less sweet maybe its golden ratio isn't really a thing it happens come on that's what the human touch is all about. Surprisingly, I don't really taste butter much, it definitely works almost like a natural lip. the animal fat shines through, so plus you don't have to hydrate, okay, right next to the hapsio long coyotos, they're making these Curry Puffs right next door and there are so many people coming in and out to get them to go and they look amazing.

I'm going to go around the corner and get a pair to try. Hello, can I get two curry potato puffs? smells that kind of hit in the nose a lot of coriander some cumin a little curry turmeric powder it's a very very fresh smelling curry mix the curry puff is very hot and you can see the blister marks on the outside , which means that it has done its job, you know, I love empanadas or any fried dough that is hard and crispy and you can also see the layers in between, that means that the fat has been well incorporated so that it remains between the layers of carbohydrates. a little bit of fat so that when it goes down into the oil, the fat, try sisuke, which then creates the layers.

Holy Ship. I'm so glad I tried this before leaving Hussein. The potato is warm and spicy, it's like mashed potatoes, but with curry added inside and also some onion, I can see. It has been sweated to add a little more sweetness, the creaminess of the potatoes along with the crispy dough is fantastic. I think this is actually one of the best bits I've tried in Singapore so far, it's such a nice joint. I think these three ladies look like family because they don't really talk to each other much. I think that indicates that they are family and um, they are so cute that they are just making these curry popsicles by shaping them and that they are frying.

They're draining them, they're selling them and it's a constant movement and everyone has a role and it moves so cohesively and this is selling for a dollar it's crazy like the dough is like nothing I've ever had before, almost It tastes like wonton chips and thinking about all the influences Singapore has, I'm pretty sure it probably started out as wonton dough but they incorporated a bit more Indian flavors and this is surprising, another good telltale sign that for a good

food

there's always a sign and uh, you know No Boundaries, that was a little cheesy, but fuck it, I feel really cheesy today hmm, I feel like I'm climbing Mount Everest of food and having this curry puff turned on a bit taste in life for me and it made me I think I want more spices, more curry, more spices, so I'm going to go to the little Indian foreigner and it's so crazy how in Singapore you know it's like a 10 minute drive and this one seems a completely different country.

The curry smells amazing in the air there are jewelers there are money changers a cell phone machine the market is booming there is also lots of fresh fruit Little India is just a great pop of color there are so many women wearing beautiful saris with red and gold as well as the fruit cool just vibrant with color, the houses definitely also represent that there is red, there are yellows, greens and blues, so many colors and it is a really vibrant part of the city, both visually and in the atmosphere, we will go visit one of the most Hawker Indians and we'll see. uh, where people are lining up, let's go get some food, thanks, you're feeling delirious in this heat right now, wow, but it's so beautiful like the colors, it makes my eyes feel like I'm on psychedelics right now, Ah, the heat and the music. and the colors are blurry and work, oh look at all these products, Oprah looks so fresh.

I love that these markets are so heavy and like all the middle-aged women, they are also buying the best okras. What a sight to see, okay we are on our way to go to the teak market, it is where there is a lot more products, there is also a

hawker

center so we will have something to eat there and maybe something sweet to refresh ourselves. I'm depressed because right now I'm about to faint from the heat or I like to sweat a lot probably because I'm dehydrated. I don't like water very much and I drink a lot of that old coffee and that coffee. it was strong, we were right in front of the Tekka Center the whole time and then we took a massive detour to be where we are back, but yeah, we're all, we're on the right track now three foreign rules for eating one, eating something where there's a bit of a queue and all the locals eat it two or the food is fresh and three where the owner seems a bit annoyed easy Can I get a masala dosa?

I'm going crazy yes, I would love fresh coconut, how much does it cost? 2 30. It's a little hectic here ah. I'm going to take a sip of this fresh coconut to cool down. There really is nothing like coconut water that cools me down during this heat. Oh I can't wait to scrape up some of the meat, although surprisingly this one doesn't really have much meat at all, the small masala dosa Dosa is a fermented dough of black lentils and rice flour, so you get this incredibly crispy dough and you notice how when I was pouring the batter it disappeared immediately. that's because it's fermented, so it has the same logic as sourdough, it's yeast in nature, it works like a Lebanon to create all these bubbles, it makes it more airy, light and crispy.

Wow, so crispy. I'm going to dip it in the lentil doll they have. also given aside, this doll has a really pronounced mustard tea, some split yellow lentils, a doll with a lot of ghee and the ghee is lightened with butter, as I'm sure many of you know, and this also has a very nice mix of spices to season it and the little dots you see here are the mustard seeds and they add a really nice touch of flavor and texture, plus look at the Masala inside so this is also a seasoned potato based curry with garam masala, so garam.

Masala is like a curry mixture and this time I will dip it in the spicy sauce too, very delicious. Smoky and not too spicy chili sauce. I'm not used to eating with my hands so I'm getting it everywhere and Like these people use the Dosa almost like a spoon to make their hands super clean. Yes, I'm a big newbie so I get it everywhere. Mercy, but absolutely delicious again. I'm just messed up because I have no skills myself. I'm not really sure what this white sauce really is, let's see, do you know what it tastes like to me?

Tofu curd is smooth, evens out the spices, it's also very creamy and a little milky, fantastic, fantastic as a side dish. I also ordered a Puri, so Puri is a more fried batter, fried in a kind of small pan that looks like a wok and then you pour the batter in and then it puffs up and then once you take it out of the oil it deflates and it's almost like this bowl structure this reminds me of the bread bowls in the US when you go to TGI Fridays like with a gigantic bowl of clam chowder it's just me it's just me and this is the same mix that was put in the Dosa like Well, you see, here you can see the curry leaf that they made incredibly difficult to find.

Curry leaf anywhere in Korea and one of the things I miss most about living in Korea is access to good Indian food. I want to move here. You really would if you are a food lover. Singapore is definitely the place you should visit because there are so many different types of food that you can try at such an affordable price, as well as the great diversity of halal Muslim food. food chinese food malaysian food indonesian food indian food there are so many different varieties of good food that is always available, we will have one more thing because i won't be back to little india for another month or so, maybe i will come back, i really want to go to india .

Kevin and I were talking about this a moment ago, but Singapore is definitely the most futuristic city I've ever been to, it looks like a scene straight out of Blade Runner, a future where humanity really wasn't animated much, obviously, I'm sure It has its bad sides too, but on a surface level, having government subsidized Hawker centers where rent is stabilized, food is affordable, people don't really cook much in their homes because the homes are smaller and they're just going down and supporting to local businesses, it's a full circle economy and I can see how it works very well.

One of the deadliest modern pandemics is definitely loneliness, but creating structures like this where you know people eat together and even if you live alone, have even a basic interaction with shop owners and eat in a place where you are full of other people, it's aReally nice way to reconnect with other people too and this kind of structure, even though it seems like. quite rudimentary, I think it is very important for our city to function, I am definitely amazed with how all the systems have been set up in Singapore and something that I think should be implemented much more in Korea and also in other places around the world.

I'm going to give this back because if you don't give back your craft you're not a good citizen. Can I get a ring from Migo? Please, foreigner, walk so much. See this? I wish I could tell you how wonderful fire and fire smell. smoked what the Chinese call hay walked the smell of smoke and fire and Char and Aroma is amazing it's crazy and the color of this is probably what best represents Little India to me it's vibrant it's got lots of vegetables it's a mix of everything. It is red there are cabbage noodles with green chili, onion and pineapple, to me it is what screams Little India in Singapore because it is not a completely Indian dish either, it is a dish that is unique here too, so inside there is a flavor with sauce of light soy and a little red MSG sugar. food coloring and a little vinegar.

I'm going to take a bite. It's fantastic, honestly, because of the color, I was a little skeptical, but so many people were asking for it that I thought, I'm going to try this chai tea. just a chai tea please so there's some meat in there too and it's lamb and it's heavily spiced with cumin but it works this is for me wow I mean the way that guy was handling the gigantic I walk constantly stirring, stirring, stirring. and stir and the light caramelized soy sauce on the bottom coming out like smoke is beautiful, very good, very good and the noodles they use are Chinese egg noodles which are a little thin, the same noodles as chow mein, but in comparison with chow mein in the United States.

It can't be compared, that's the truth. I wish I could give a better explanation of how tasty the smokiness is, although it looks red, it's actually not spicy at all and there is a nice subtle green chilli like flavor that adds flavor to the dish throughout, thank you. You, as soon as I sat down, we have Mr. Hustler here like a tea, honey, for some hot tea, have it a little sexy and, um, I ordered a hot chai tea, oh, Starbucks has nothing on this shit, creamy and foamy like that stuff. What I look for in chai tea is how frothy it can be, the more air incorporated the better the spices will be.

The milk is not too thick and is perfect for drinking on a hot summer day. I know it seems idiosyncratic to drink hot on a hot summer day or sometimes just sweating pure science water evaporator heat lost so this is beautiful this is fucking delicious OMG this is a bite I'm going to remember in Korea this is a snack that I will remember when I am hungover and it is also greasy and smoky. Wow, this gives me life. I need to go back to Singapore, which is not even a fraction to cover the vast food culture here in Singapore.

I keep seeing this over and over again, but this is my favorite bite. actually, without a doubt, I know I lost credibility, I know, but this time, this is actually my favorite bite once again. I have eaten my heart out in Little India very, very crowded, but we will go see maybe one or two more. who knows three, four

hawker

stalls and more

street

food, let's take a taxi and go to our next location, so I haven't been back to Singapore since I was very, very young, the last time I was here I was like five.

I remember eating chilli crabs with my family, seeing the Merlion and that's it, and when I came back as an adult I started noticing different things. I see the green. Built-in architecture. Unique urban planning. The

street

s clean. The water is clean. It's a very different feeling than Seoul. Knowledge about Singapore mainly depends on my Singaporean friends. I went to school with a lot of Singaporean kids and I also have a lot of old friends from university who moved here to work in banking and also in the tech sector. You can see all the Big Skyscrapers like we work at HSBC DBS and I also know a lot of my friends from Hong Kong moved to Singapore, you know, after the protests.

It seems like a very friendly city for expats and immigrants. I live in Seoul, where you know 99 of the population is Korean, this is a very interesting city for me, it seems that Westminster East is too old fashioned to tell. I don't know, but it's definitely a very intriguing city, so we're here in front of the old airport. Road Hawker Center and this is one of the biggest and oldest Hawker centers in Singapore right now it's lunch time and there are a lot of people queuing for the stalls who love to eat with their colleagues, their friends, their family, come on.

I want something homey and filling I want something sweet and I definitely also need something ice cold to cool me down. I want to try a soy dessert, actually soy 14. Okay, I need something to cool me down so the soy drink looks exactly like what I was looking for. we have grass gelatin, tapioca pearls, jellies of some kind, we mix them in this foreign way, so it's fresh soy milk that they have at home, so it's really refreshing, creamy but not too indulgent. A creaminess very different from dairy because it is like a plant. milk, it almost has oat milk flavors without the creaminess because right now it's too hot to drink anything really indulgent, so it's light and sweet and, uh, this is pretty good, it's really good, in fact, I've never had it before tried fresh soy milk like this.

How beautiful, amazing. I would love to have some kanji for lunch because I don't know, it's really hot. I've been eating and eating a lot, so I want something to calm my stomach, so here I am. I'm going to get some kanji today can I get the um egg of the century kanji please lol so I bought the egg of the century the meat kanji and this was six dollars in Singapore and on top of that we have the yo chow the fried dough, sliced ​​on top and some of the toppings are fried shallots, a little ginger, some scallions as well as some sesame oil and ground white pepper and on the side I have a light soy sauce condiment to go with it about the kanji.

It also looks like a lot of food, but it's actually very little rice because it's mostly water, the reason it's so thick and gluttonous is of course because of the starches in rice. This is the food I like to eat when I'm really hot and don't really have much of an appetite. or when I'm sick, something pleasant to the stomach. Kanji is a breakfast staple for many Chinese. It's the food you eat in the morning because it's not too heavy on the stomach, but for the people you know want it. They will fill themselves up and don't want to be hungry all day long, especially workers who do physical labor, they add a yotel on top so it adds another extra layer of fat and calories to give them sustenance all day long and we also have the I love the Century Egg because it has a very distinctive flavor, so basically you take the duck egg, you let it ferment and it becomes very basic in terms of pH, not in terms of Starbucks, that process creates ammonia. which really creates a kind of weird smell, but you get this incredibly dark Umami note, similar to fish sauce, but on a more eggy note to me it tastes almost like 26 month parmesan, it's the same notes, just different , Okay, I'll try. a very good bite wow, I didn't have to put soy sauce on it actually I should have tried it beforehand oh how delicious, the little bite of century egg that is embedded in the porridge adds like a really nice salty tick and the porridge itself doesn't it is. just water and rice, it's actually a broth, which means the crispy tastes incredibly good.

It's like drinking a nice bowl of soup, but a little thicker and creamier. It is absolutely delicious. Take it with the yo chow. This is like carbs on carbs that the Chow yo absorbs. all the creamy, soupy kanji, as well as some of the century egg on top, it's not too crunchy. The point of the yo Chao isn't actually for it to be crispy, but rather for it to be sponge-like to add another layer of textural element to the kanji that might otherwise be just too creamy, but with the egg and the crunch of the scallions, the spicy notes of the white pepper, this is an incredibly well balanced meal with good texture, takes it to another level.

Wow, I'm burning my tongue, oh ah, I always wanted to try. uttar fish cakes between banana leaves I have always wondered how they would taste he doesn't have many customers either so I would love to support him we will do prawns and a crab Meats we have these OTA so the OTA is like a fish paste that is roasted inside a leaf of plantain and during the roasting process it is steamed like this and you can think that it is almost like Asian tamales, this is the one with shrimp, very tasty, so inside I think there is fake crib meat and it tastes. very very strong, like shrimp intestines, it's a little creamy, it's very spicy, there's a lot of almost rendang paste that gives flavor to the fish cakes.

It has a super interesting texture, quite good, although it is not my favorite. I think it's pretty interesting now. I'm definitely in the mood for something sweet in a great friendship and yes, can we get an original peanut and an original coconut please? So I have a coupe right here for dessert. Kuwa, if you're not familiar, is kind of a Singaporean version of a stuffed pancake, so you can make a big crepe. with milk, sugar, egg, flour and instant yeast, you get the cake and then you fold it on top of each other. I guess it's like a calzone and this one has ground peanuts in it and I could see that these are, you know, homemade. peanut filling inside and another thing I noticed from the beginning is how evenly caramelized the dough is.

This is achieved by adding honey to the dough, similar to Japanese dorayaki, where they are completely brown pancakes, which creates space for my egg reaction. I know fancy words, but it basically means that honey allows for caramelization because it's a great source of carbohydrates and protein and they will caramelize pretty well in fancy jargon. I'm going to take a bite, it's much denser than a pancake, it almost has like a gluttonous texture halfway between a Mochi and halfway between a pancake, it has that nice gluttonous chew that creates a nice nutty sweetness that you get from the Mochis, as well as the spongy texture and in the middle with the peanut filling, this is a really very interesting vibe.

I can see myself wanting a nice hot cup of coffee along with this during tea time or something pretty good and then this is the interesting coconut one, so there's grated coconut inside. I was expecting the coconut to be almost like papaya. It has a jam-like texture when I was imagining this meal, but it's actually incredibly dry and flaky, eh, and it's a little messy, kind of like carrot cake, honestly not my favorite, but I think it's okay that I say I prefer the peanut butter one just because it's so rich and creamy and reminds me of the peanut butter sandwich I used to take to school, but it's still pretty good.

Oh, it's been a long day. I think I'm actually going to go back to the hotel. relax a little before we head to the next Hawker Center, which I've been looking forward to in Maxwell, so I'll see you, so oh foreigner, this cost eight dollars, look how shiny everything is, how did you see the style. The owner got the chicken that was hanging and cut it right in front of us. We have some bok choy. We also have some freshly cut cucumbers. I'm not a big fan of cucumbers, but I can still see how it worked conceptually.

We also have this really amazing shiny bowl. of rice on the side and some broth too and three different types of sauces, let me try the sauce first. Oh, the sour and spicy fermented fish sauce flavors I'm getting are also very nice. Oh, it tastes like the inside of a xiaolong. Baob with a lot of ginger I think it's ginger with chicken broth. I'm not sure we also have this very sticky sauce which I assume is dark soy sauce. Wow, that's really good, really, really good, oh my god, that's so juicy, look at that. It's so soft that the skin is perfectly intact for people who have never had Hainanese chicken before, it may seem like a really boring boiled chicken, but trust me, it's not, it really isn't, it's something really special, ok omg , first bite, okay, I'm coming.

I'll take one more bite before I comment because it will also be illegal, so the key to making good Hainanese chicken is in the broth, what you need to do is gently cook the chicken in the chicken broth so that it absorbs all the flavor is cooking it in its own broth so it really brings out the flavor of the chicken, it's juicy, moist, subtle but incredibly complex, also drizzled with a little bit of sesame oil to really bring out its nutty flavour. I'm going to try a bok choy, as well as a simple hard bok choy dressed with oyster sauce, a little of the breadcrumb mixture to give it a little dimension and texture, it seems very little, very unimportant, but it really just adds another layer of depth and difference in texture.

Same with the rice, this is not like normal rice, you also cook the rice in the chicken broth, so you have the chicken brothnext to it, the rice cooked in chicken broth and we also have the poached chicken and the chicken broth and it's just there's just chicken broth on steroids, the rice alone is so delicious this time. I think I'm going to go for chicken rice with ginger sauce. It's definitely just one of my favorite foods and reminds me of a lot of Korean foods. shows that there is no culture that doesn't love chicken, it's just as good as broth and all I really love about it is that all the parts are used for flavor and it's so nuanced, yes it's cheap but it's incredibly delicate and it's well done, I can't.

Wait until you try more food here. I love this environment. The fans that carry on the top of the ceiling. People just enjoy their food drinking a glass of cold beer and some fruit juices, people talk, it's a very communal experience and I love eating outside and having a setup like this where people gather around round tables and share food from all these different stalls, it's really something unique and special. Hello, um. Can I get the combo set of four for ten dollars overseas while eating Hainanese chicken rice? The stall right behind me had so many people lining up and naturally if there's a long line I'm curious so I ordered the combo set of four. ten dollars and we get crispy pork belly, some roasted soy sauce chashu chicken and on the side there are pork cracklings as well as some onions and cilantro on top, drizzled with soy sauce chicken seasoning, it's like a dark, sticky soy sauce. as well as an egg on the side so this was ten dollars this was 50 cents the egg was 15 cents and what a feast we have some pickled peppers and this sour chili sauce plus this looks like dobunjang it's not durbanjong it tastes like fermented anchovy chutney and like we always have to do a little ASMR segment yummy wow I'll do another one for the pork crackling it just dissolves in your mouth like popcorn shit it's so good it's so good it's super salty on the outside probably because uh we salted it a lot to extract the moisture we bake it at a high temperature so the skin almost puffs up and looks almost fried it's so crispy leave me too good to be true this tastes of adulthood a little salty a little crunchy but in the end At the end of the day, It is indulgent and pleasant.

I don't even know this makes sense, but I'm happy and talking. Alright. Now I'll have some chicken with soy sauce. Wow, these people definitely know how to cook their chicken. so soft and succulent and the skin takes on this beautiful dark color. Usually this comes from the dark soy sauce taking on a sheen of color and the sauce that is drizzled over it seems too salty, but it is not at all, it is a mixture of the chicken broth as well as the fat with a little bit of dark soy sauce and many people think that dark soy sauce is going to be very salty, but in reality it is not, it is less salty than light soy sauce, now in the trash, the chashu seems to be too asphyxiated a red paste, wow, beautiful poisonous glaze on top, sweet and the char on the outside gives it an almost slightly burnt taste, but also adds another dimension, it's so smooth, like what most people usually make with chashu it is overcooking it. but it's actually so soft and sweet that I can understand why there were so many people, especially the locals, who welcomed it as if it were so good.

It's actually one of the best chocolates I've ever tried. He hangs on little Hulk like a piece of bacon. and he just cuts it up with his gigantic blade as soon as you order and this whole experience is just another experience, bro, stop, uh, chicken, cucumber, here, fuck you with some chili sauce, damn I mean, this is the best I can do for my heart in terms. Cholesterol probably not, but is this good for my soul? Yeah, really amazing, a good bang for your buck, like ten bucks, because this is crazy, crazy, crazy. I'm going to have some egg too, so this is a hard-boiled egg.

It's been braised in the same sauce, I guess I eat chicken with soy sauce, it's overcooked, but it's okay, it's okay, I'm still going to finish it, oh, I really need to drink, it's so hot today. I need something cold and refreshing. Can I get some sugar? cane, a lychee beer, tiger and a barley, oh soda sir, it was cool to see them have one of those as a juicer, but it's like almost like a cement roller, it was super intense and they don't just do it once they do it do. does it twice, three times to really extract all the juices, it's 32 degrees right now in Singapore, it's very humid and this just tickles the back of my brain that I didn't even know existed, it just scratches it, it's sweet, it's ice cold, it's not too much. sweet, whether it's where you know it makes you feel a little freaked out, it's the perfect amount, okay, coconut water, I like it, what I'm really curious about is the barley, although this one, I don't know, they said it was homemade, like this I got it, this is what I don't like, it's neither sweet nor cold, finally lychee juice, a little water, a little ice and some canned lychees.

Yes, in fact, it's my favorite right now of the three. This is the one I like the most, it's really good, it's a pretty smart idea. use canned lychees and I like sugar syrup to flavor the Bevy, pretty clever. I'm going to start doing this in Korea, okay, damn, that was a horrible spill, that's so embarrassing. Can I get an um laksa, a chicken curry and a chicken rendang with Nasi Lemak I love it when good news takes a big step in the right direction, the journey continues every double use, a psychedelic trip about dishing out praise from the mega snap and tell them, guys, watch the Bros reach milestones, get their shine better than an iPhone screen. anyone trying to take home a piece of cake try a song Shape a stick or let 'em fall like a pineapple conversations about goals and the gold I'm sitting on all I hear are low digits of Ballin if I hear 'em soon no there is a need to counter.

If it is disrespectful, it influences my shots. I see the light. I ended up ordering a lot after the soft drinks. I felt refreshed enough to eat more when in Las Vegas you gamble or not when when when when when in Rome. Okay, I'll stop with all the metaphors. clearly my mind is somewhere else and it's on luxa, so laksa is Indonesian noodles and Lotsa was my best hangover food when I lived in New York, there was a little luxa place in the East Village that I went to with my friend quite often frequency and since then. so I haven't eaten any because it's hard to find Indonesian or Southeast Asian food in Korea, so I'm very, very happy about that.

The noodles are rice noodles that are circular similar to the noodles that Vietnamese people use for Boombah. very satisfying slurp wow, so the base of a good laksa is creamy coconut milk garnished on top with sambalm. This is a piece of sambal fish, so it gives the broth a very nice deep Umami flavor, the creaminess of the coconut broth and a little bit of sweetness with the salty spiciness of the sambal yes, yes, it's so good, literally in heaven, right now fried tofu skin and tofu skin becomes very porous, so when you put it on top of the noodles and pour the broth over it, it absorbs all the flavors. from the harvest and it's like a flavor bomb, we also have some bean sprouts, some fish cakes, some more fish cakes, eggs and shrimp in cocktail because why not?

And then I ordered chicken curry and I want to say chicken curry is an Indian staple. Malaysian comfort food is slow and slow braised chicken also with coconut based broth, very very different broth from premium laksa, all the aromatics come out with a hint of lemongrass too and the potatoes are such a mild part What makes this dish creamy is, I think, a little bit of the starch from the potatoes, as well as the chicken still being low and slow, so all the collagen comes out and you can see the fat rising to the surface, as well as some of the sambal.

I also added it to add another dimension of flavor. I'll have it with some rice and some pickles and I have to take a bite of this chicken. Wow, the chicken immediately falls off the bone. Good thing, now that we have our spoiled chicken with Nasi Lemak we also have sambal because you need a bomb in your life. I honestly love sambal because there are many different variations for those who are not familiar with sambal, it is chili paste and you can add whatever you want in my favorites. They are the ones that have a little more fish, like this one, for example, which has whole anchovies and you can consider it as a condensed spicy fish sauce and you put it on the side of each plate so that you know how to prepare each one. bites a little different sometimes you want a little more fish sauce sometimes you want a little more spice all of that and I think that's what I really love about Indo-Malay cuisine is that apart from the seasonings, everything creates a harmony as a whole and I think this rice is slightly colored with pandan, it has a little bit of green tone to it, this looks delicious too, um, I think my favorite part is definitely, you know, the rice absorbs the juices, I definitely prefer carbs to the proteins, wow, how good does this chicken rendang feel. a combination between chicken curry and laksa it's a little sweeter there's more coconut a little less spiced but a very very creamy stew so far Tim you have to help me let's eat doobies it's a full moon party look at this what a night so funny.

Very very fun night, great food, great atmosphere, incredibly friendly people, my first day here. I really just want to try everything and everything was very good. Now we'll go back to the hotel and maybe go for a little swim. Hey, laughs, boom. foreign