5 MUST TRY Singapore NOODLES! Singapore Street Food Noodle Tour w/ Paul Foster of Singapore SOCIAL

What's up you guys? Kheleon Sio here. Today we are here in Siglap neighborhood, somewhere in the east coast of Singapore. We're gonna meet up with Paul Foster of Singapore Social. He's gonna show us his neighborhood, one of his favorite coffee shops. And we're gonna have 5 different types of Singapore noodles. So let's go meet him right now. Alright guys, so I'm now here with Paul Foster. He's gonna walk us through what's gonna happen today. Alright. I hope you're ready. We're at my local neighborhood coffee shop, Jalan Tuakong. This is in the Siglap area. I absolutely love this corner coffee shop. It's got so much great food. It's a lot of noodle dishes. So we're gonna cover noodles today. I'm excited. Yeah. Let's go. It's gonna be good. So now we have here the 5 different types of Singapore noodles and now we're gonna try them one by one. Okay. I don't know exactly which one to try first. Why don't we start with the pork rib prawn mee. You see the 2 elements here. Prawns with the noodles here. A lot of chilli. Because you like chilli. Yeah. Then you got the pork rib in the soup format. This is actually considered one dish. Then we have char siew roast pork noodle. Pork mee. Simple as well. Your yellow mee noodles with both options of the pork here which is fantastic. Over to yours is the mee pok. The flat mee noodles with pork, prawn, fish cake. Of course again, a lot of chilli and vinegar. Then our last 2 dishes from Singapore. This chilli right here is super wonderful. I love it. And then the last one here is our hokkien mee. All your seafood here. Your prawns, your cockles, your fish cake. Of course the pork lard which actually I've noticed is involved in almost every dish. Yeah. Praised a lot. Yeah. Again, this fantastic chilli. This is wonderful. Alright. So a quick mix of 5 noodle dishes. Seafood and meat. Just meat. And lard. Yeah. Okay. Fair enough. Most of these all have the lard in there. Add this flavour. Yeah. Start with this one. Okay. Pork rib, prawn meat. Pork rib. Yeah. So the most similar to your spaghetti. A little bit of everything. Oh. It's really savoury and spicy. I'm going to have a bite of the lard here. Yeah. Wow. That texture is lovely. The bounciness of the noodles as well. Prawns are great. That's a lovely spice. Everything is fresh. The shrimp. You can really taste the sweetness. The natural sweetness of it. And the pork rib as well. You must try it. I should try the pork rib. The melt-in-your-mouth pork rib. Mmm. Oh yeah. I think there's some spices in the broth there. Almost like an onion soup. But that's really nice. Oh my gosh. This is really comforting. Take a bite of the noodles. Then you have a sip of the soup. Oh yeah. This is a good start. I am a member of so many Facebook food pages. And I think they're obsessed with pork rib prawns. Oh yeah? There's a lot of locals. That's why I got to learn how to eat this. So I'm looking for like specific spots. Yeah. Oh I hope this is the one. It's really a good one. Very good. I'm just going to have one more bite. I can't help myself. We have five dishes but I can't help myself. The pork rib is really melting in my mouth. Yeah, I agree. We should move on to another dish. We cannot get completely full on the first dish. But I will finish the soup. Then, instead of drinking water to cleanse my palate, I drink the soup. So this is the mee pok. Very traditional for me. I love it because you have a little bit of everything. It's like a childhood dish, right? The fish ball. What I love about the auntie asking, do you want vinegar? I said, yeah. Of course. Vinegar and chilli. I love mee pok. Yeah, me too. One of my favourites. I love my noodles a little bit like al dente. Yeah, bouncy. QQ, right? Yes. Okay. Let's go for it. Ready? Yeah. Oh, also a nice amount of chilli in there. Oh, get the chilli. Savoury. Spicy. It's legit spicy. Yeah. Again, very comforting spice. A little bit of kick towards the end especially. It is a good breakfast dish, I find. The others not so much. I probably wouldn't have breakfast. But mee pok, yes. I thought before that mee pok, the pork there is really pork. Yes. But like mee pok, yeah, there's pork in there. Yes. But actually it's the noodles itself. Yes. Right? Yes, the style of noodles. How is the fish ball? Fish ball is very bouncy. Fresh. Wow. Mmm. Macaroni pork is really good. Go for it. Oh. And I can imagine on a rainy day, this is just really comforting. Savoury, filling, just really good bowl of noodles. Yeah, and you know, portion-wise, it's perfect, I find. I mean, all these portions look great. This looks a little bit on the big side. It's a little daunting. I think we can finish all of these. I think so. I think you have to take a bite of the lard first. Yeah. Have a lard cheers. A lard of love. Mmm. I don't know. That always just makes everything better, right? Mmm. Really good. No, really good. Very yummy. Mmm. Very yummy. I think it's time for the mee. Okay. I know you love pork. We weren't supposed to have roast mee because it's a noodle episode, right? This again is one of my favourite stalls. I love it that, you know, we've had now, once we eat this, we've had three different types of noodles. Yeah. Which is so cool to think like, oh, but noodles are just noodles. But you know, when you break it down, there's so many different varieties. That's true because I have a lot of friends who think of Singapore as, oh, laksa. I agree that laksa is really good, but there's so much more variety. Yeah. The roast pork, and I like the green chilli also. Today is a very powerful breakfast. Mmm. Wow. All the kick of the chilli in there. Mmm. And the sauce, a little bit on the sweet side, this one, which is good. And the crunch on the roast pork is just amazing. It's not soggy, which is important because it holds its texture. Very bouncy. Yeah. It holds its texture with the sauce and everything. And the sauce is kind of like sweet, sticky, hugs every strand of noodle. Wow. Oh, I'm going to have to use that line next time. You're really good at fitting everything on the spoon. So it's one mouthful. My mouth is not on fire, but there is a heat there. Yeah. I'm starting to sweat. And it stays. Yeah. I just sweat, and I get like a runny nose a little bit. Of course, right? The sniffles. So I always have to have my tissue with me. What I like about this stall, the cuts on the pork and the char siu are very big. Yes. Like it's very generous. Yeah, he's a very generous uncle. Usually, I would order the chicken rice with the char siu. Very good. You always know which stall it's from because of the matching colours. I can taste some ginger in there. Wow, okay. But it's very mild. But yeah, super basic broth soup. Which, yeah, which goes well with a savoury dish. Match, exactly. Kind of like to cut out maybe the oil, the spice, whatever it is you have. Kind of like a good palate cleanser. Good. Happy? Happy. Super duper happy. Fourth noodle, which is the char kway teow. Both these last two dishes are from one stall. Again, I must emphasize, I think this chilli is very unique. Kind of a specialty. On top of obviously the dishes being absolutely fantastic. Yeah. I'm excited. Okay. Another nostalgic dish for me. Char kway teow, carrot cake, mee rebus. Things I would have grown up eating. Cheers. Wow, char kway teow, cheers. The wok hei. Wow. It's very evident. Wow. For me, it's the black sauce as well. There's something about this particular sauce that brings it all together. Yeah. Yeah, it's wonderful. Wow, that chilli. I think we need some lime. Just to, I want to see whether this boosts the flavour. It must be there for a reason, right? In the Philippines, we love putting lime in our noodle dishes. Okay. It's a must. It's a must, correct. The lime. Contrasts the sweetness and savouriness. And the breath of the wok is really evident in every bite. I'm going to use that line too. The breath of the wok. That's why they always say a seasoned wok will add so much more flavour. From years. Yes. From years and years of cooking. This is the grandfather's recipe. Yeah. The old school one. I love it. Even the fried shallots he adds in. Spring onions. So good. It just all comes together really well. How full are you? I'm not super full but it's the heat from the four noodles. Coming together now. Yeah, it's coming together. Are you happy with this dish? So happy. Super, super. Now the big boss. Oh my goodness. I was not expecting it to be so big to be honest. This is like for four people? I think we should just put the lime straight in. Yes, please. Yes, I think so. And I know we could eat the seeds but sometimes you know, you don't want to get a sudden bite into a seed. It's a bit bitter and tough, right? Mix it all up. Wow. Look at the size of this prawn. You know what? It looks big and heavy but it's not. It's actually very light. The sauce is a bit on the creamy side. It's like the wet version of Hokkien Mee. Yeah, yeah, yeah. But again, not overpowering. Voila. With the chilli. Oh yeah. Oh yes. I actually haven't had a Hokkien Mee this light before. And I saw that he used a special type of fish sauce. Oh, to bring it all together? Okay. So it's not overpowering which is what I like. And it looks like there's two types of noodles in here actually. I think there's an egg noodle. Is it egg noodle? Yellow noodle? I think it varies from one cook to another. Because this one, he uses both kind of like thick yellow and rice noodles. Yeah. For others, they use mee hon. What do you prefer? Both. Depends on my mood. Okay, okay. I'm very much enjoying this. I'm glad that it's held its wetness. It was on the table and we saved it for last. But still yet, it hasn't dried up. And the prawns they use are very plump and juicy. Perfectly cooked. I'll grab that one for you. Oh my god. I'm glad we saved it for last. Tell you what. Trying five dishes is more than enough. But don't worry also. When the plates go off camera, we have someone to help us eat it also behind the scenes. So no food is wasted here. Nothing goes to waste. Gonna wrap it up with some gula melaka cendol. Because of the heat, we need to cool down with some cendol. I think this is a very good idea. Don't eat much dessert or sweet desserts. But I think after all the chili we ate, this is a good idea. Plus, these kind of look like noodles. It's part. Yes, part of the noodle special episode. These are actually jelly? Pandan flavored, right? Let's just dig in. I mean, before it melts, right? A little bit of everything. That's super refreshing. Oh yeah. Actually not too sweet. Yeah, not too sweet. Or maybe we haven't mixed it yet. Maybe. So there's red bean in there. The gula melaka. Now it's sweet. That's where the sweetness is. Manis. Manis banget. Or sangat. I'm a big fan of coconut. So anything with coconut for me is like wow. It's like coconut, pandan, coconut milk. On a warm hot morning like this, after eating some spicy dishes. This is like perfect. We have a dessert in the Philippines called halo-halo. Where we use ice and so many different kinds of toppings. Coconut, everything. This is the more minimal version. Yes. If you had to pick your favorite dish from today, what would it be? It's so hard. I cannot pick. Everything was good. I mean, pork rib was really melt in your mouth. Chili was shock. The noodles were great. What was the second one? The mee pok. I have a special spot for mee pok. Yeah, me too. I mean, I didn't grow up eating it. But when we moved here, I was looking for it every single time. It's like comfort food to me as well. Yes. Start with the roast pork for me. It says a lot. Just the roast pork itself, the broccoli pork with the bouncy QQ noodles. Oh my gosh, Paul. I'm having a hard time. The thick KT with the wok hay and all the different types of toppings. The sweet sauce. Yeah, yeah. And the Hokkien mee, the seafood noodle. Kind of like a wet version. Two broths. He said there's like a seafood broth and an ikan bilis broth. And then he did add the rice noodle and a fried egg noodle. That was interesting. I think it's mee pok for me. For me, I love mee pok. Mee pok for breakfast is like, it's great. But today, after eating all five together and trying, I have to say I really enjoyed the prawn noodle. Prawn, pork rib noodle and the char kway teow. For me, today those are my two kind of standout dishes amongst the five. Yeah, but I enjoyed them all. And again, I love this coffee shop. I come here and I try to support all the stalls here when I can. The pricing is very decent. Yeah, very decent. In a small coffee shop where the neighborhood really patronizes the area. Yeah, everyone knows everyone. Everyone's really friendly. That makes it more enjoyable to come in and like, oh hi, hi, have a chat. So guys, if you're going to come here, we recommend for breakfast, maybe the mee pok. Yeah, maybe the char kway teow. Char kway teow. I'd say those two are pretty good noodle dishes to have. There's a few other dishes you can have here for breakfast as well. But from what we covered today, I'd say those two are really solid choices. The rest of the three dishes can have for lunch or dinner. Supper. Better share with your friends or family because the portion is really big. Yeah, yeah. We did a good job today. We had no problem. Everything was delicious. Yes. So I guess, yeah, that's it for today's episode. Thank you so much, Paul, for showing us your neighborhood, your favorite coffee shop, and five different Singapore noodle dishes. More than laksa. And yeah, that's it for today's video. Thank you so much, you guys, for watching, and we'll see you on the next episode. Bye.