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Bak Kuh Teh

Its beginning comes from Southern China, and the fish head curry from India, however it’s an average meals in Singapore. It’s a simple dish that contains a form of moderate herbs.


Wanton Mee

A noodle dish influenced by using Hong Kong cuisine, but which has emerge as entrenched within the Singaporean culture over time. It is eaten dry in Singapore, with slices of pork char siew and wanton dumplings and some soup as an accompaniment. That you can have it spicy or in any other case. The spicy kind has chili jumbled in, while the non-spicy version is combined with tomato sauce.


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