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. I know of only one restaurant in Singapore that offers it but it has to be ordered in advance. This is Imperial Treasure. In Singapore, Yu Sheng evolved into something quite different and sweet. Great pairings are Moscato d’Asti, Sparkling (medium-sweet) Prosecco, Apple Cider, Shaoxing rice wine, Japanese Sake, medium-sweet Riesling and, perhaps the best of all, a Demi-Sec Champagne. Huat Ah!!
02 Nov01 1751
Satay is believed to originate from Java, Indonesia, where it is written as Sate. This is the same
12 Oct0 960
This is a Singapore original. I have never come across Fried Hokkien Prawn Mee in Malaysia, Xiamen, Quanzhou
23 Sep0 629
Immigrants from the island of Hainan are the creators of this culinary icon. While we know the person