Singaporean Hawker Food In NEW YORK! | OTGW

Singaporeans are really known for their hokka street food and they also have like the coffee shops which are like an open-air kind of food court. Just recently one of those hokka food stands were given a Michelin star, so Singaporean food is on the map. Living in Malaysia I used to sneak out of the house just to eat at a hokka centre. That's my favourite. It's like a cheap and delicious like source of food. Everyone just kind of goes there, so it's different to like a sit-down restaurant. Oh my god. No way to make a girl happy than to present a feast in front of her. Forget flower bouquets. Let's just go through and name some of this fabulous food we have in front of us. Do you want to start, Mia? This is the soft-shell crab. Barbecue stingray. And then we have the lobaks. And then we have a prawn mee with oyster omelette. Coffee, pork ribs. Okay, this one is your favourite. This one is for us too. So if you guys don't know, we're both Australian and in Australia you eat vegetarian. Apparently, you can put it in crabs as well. Yeah, like stir-fry it through your crab, eat it with congee. So it's not just like on toast. And so this one is actually marmite chicken, which is a deep-fried chicken with vegemite. These drinks, guys, are called lychee limeade. It's so cute. You mean lychee limeade? It's lychee. Okay, so we're first digging into the... Lobak? Lobak? Lobak? Does it always have to end with that tone? Like a questioning tone? This reminds me of that stuff you get at Yum Cha. This is actually type of skin deep-fried. What else? This is actually high-sliced pork. And there's taro in there too. Can you taste it? Yeah. So it's like really succulent and... I guess this is... What is it? So this, guys, is the soft-shell crab sanchoi bao. So the shell is obviously crispy. It's actually not too salty. Yeah, it's like a fresh salad, right? Because it's got that mango in it. Shocked. Yeah, shocked. It's like, dude, it's so good. How do you use it in a sentence? Oh, damn shocked, man. Oh, that was not damn shocked, man. Damn shocked, man. So awesome. Oh my gosh, this oyster omelette is so... This is the first time I've actually had this. Wait, hold on. This is the what? Oh my gosh. You need this garlic. There's a little bit of minced garlic on the side. It's a little bit sweet. And then you get the garlic, and it's so good. I think also the garlic will neutralize the fishy. I usually eat it with sambal terasi. You know what that means? Shrimp paste sambal. This has revolutionized omelette in my mind. Where have you been? In Manhattan. We have the Manhattan Hotel right now. So in Singapore, they have the Singapore Swing. Cheers. This is the non-alcoholic version. So it's usually cherry and gin. But this one is red bean. I like how all of their drinks are more sourish. It kind of neutralizes all the... Compliments. So it's really nice. Actually, when I found out they have stingray, I've never had stingray. What? Yeah. Where did you have stingray before? Japanese, you know how they have... They put stingray on their grill, and it kind of fries up, and you eat it as... The first time I've had it, it's actually cooked this way. Yeah, I had no idea the meat of the stingray would be like this. Yeah. Noodle time. So guys, in the prawn mee, or the laksa, I think there's a secret one. So there's shrimp, squid. It comes with basil or vermicelli. Yeah. It's kind of close to this prawn mee that I normally get. Yeah. It's mee with prawn. A mee with prawn. Shovel it on. Oh, look at this romance. You give her, you give her. And I'm just in the middle. The Singapore chow mein chao is actually much more sweeter. It uses the dark soy. And they also add the egg noodles. Yeah. In with the rice noodles, which is not what you usually see in Malaysia or Chinese. It needs to be drier. Yeah, drier. Hashtag struggle right now. This one has chicken, little shrimp, the egg, and it's got like a subtle spice to it. But they also use a dark soy. Yeah. Chow mein chao is just a cult favourite. The dirtier the pot is, the better it tastes. Because it's got that like... It's got that crusty, Overcooked. In Cantonese, it's called wok hei. The fire. It's like really hot and then you stir fry it through and it has this wok flavour to it. Do you know how you can use coke to make spareribs, pork ribs? So I guess this is kind of along the same line. So I'm excited because I love coffee. Oh my god. Salty, spicy, it's sticky. What about the coffee flavour? Can you taste it? The coffee flavour is like afterwards. Yeah. I actually had coffee ribs when I was in Singapore. And this is very comparable. It's got that... You know the word? The flavour is so intense. So it's got a thin pastry on the outside and then what meat is on the inside? Beef. So it's got minced beef, egg. It looks like it's got some curry in it. It goes so well with this pickled onion. How dangerous would it be if they sold this straight for like a dollar here? Oh my gosh. Okay, so I'm eating the marmite chicken. If you didn't tell me that it was supposed to have Vegemite or even what Vegemite was, I wouldn't even tell. And it's actually really, really juicy. Okay guys, I think it's dessert time. See, women have two stomachs. Always two for dessert. So here we have two classic Singaporean desserts. I would say this fried banana thing is Indonesian because this is what I used to eat when I was in school. So here we have the... That has sweet potato, it's got taro root, it's also got sago or tapioca pearls and it's in like a coconut milk kind of... It's got brown sugar. And we were told this can be served hot or cold. And then here is the banana fruta, which is like a classic in a lot of South East Asian desserts. And I love it because it's bite size. Yeah, I love that we cut it so it's like... Can we just start? Oh my god. Yeah? Asian bananas are really sweet. The banana just like melts in your mouth. What does that actually mean? So, I really love the soupy part of it. It's so good. And on that note, we are done eating. We wrapped up. Dude, we did pretty well. I think so. We had a lot of food. So yeah, if any of you guys are from Singapore, tell us what your favorite dish is and what you should try. And thank you Mia for being on the channel with us. It's always good to help. It's always a pleasure. Actually, if some of you have been watching Off The Great Wall from the very beginning, you were in a couple of our older videos. So yeah, thank you and remember to like the video if you like our Off The Great Wall food adventures. Follow us on Instagram. And we'll see you in the next one. Bye! So, Felicia is obviously the human vacuum cleaner. She will come in at the bottom of the sink. She'll come in and just clean everything. No, the thing is I just can't stand having food in front of you and not eat it. If you leave it there long enough, it will just eat itself. I don't know. I don't know lah. Mmm.