CRAZY & GREAT • SELLA & MOSCA • SINCE 1899
SINGAPORE 🇸🇬 PAIRINGS
YU SHENG
This Singapore must-have originates from Shunde, Guangdong, where fine slivers of raw fish are dipped or mixed with a sauce that can include peanut oil, ginger and shallot. The Shunde Yusheng is savoury, not sweet. The best Shunde Yusheng I have tasted is in Bing Sheng Restaurant, Guangzhou.
SATAY • SATE
Satay is believed to originate from Java, Indonesia, where it is written as Sate.
This is the same spelling in Malaysia and in the south of Thailand where there are Malay communities, including in Phuket.
FRIED HOKKIEN PRAWN MEE
This is a Singapore original. I have never come across Fried Hokkien Prawn Mee in Malaysia, Xiamen, Quanzhou or Hui’an, my ancestral home in Fujian Province. Two types of noodles are used. Yellow Hokkien Mee (Phuket where there is quite a lot of Hokkien Chinese, uses this type of noodle too) and Bee Hoon or Rice Vermicelli.