Lau Pa Sat Singapore’s First Wet Market Hawker Food Satay Seafood Laksa Chili Crab – Phil in Bangkok

Lau Pa Sat Singapore’s First Wet Market Hawker Food Satay Seafood Laksa Chili Crab – Phil in Bangkok



Lau Pa Sat (or “old market” in the Hokkien dialect) was Singapore’s first wet market that dates back over 150 years ago to the time of Sir Stamford Raffles, the founder of Singapore. It was subsequently converted into a famous gourmet paradise and has been gazetted as a national monument since 1973. Over the years, Singapore’s hawker food culture has evolved tremendously: once rooted in the itinerant hawkers who plied the streets on foot or behind carts, or set up shop in temporary ‘villages’ of stalls, it now boasts an empire of clean, permanent hawker centres, breezily open-air or coolly air-conditioned, and is the focus of innumerable TV shows, print articles, and, of course, arguments over who cooks the best. Time has not changed Singaporeans’ national obsession with street food, our love for the colourful cultures and cuisines that are its foundation: regional variations of Malay, Chinese, Indian and Nonya eats, as well as Western fare like chicken cutlets and chips, and unique flourishes like local coffee and tea — brewed in a muslin filter, foamed up not with an espresso-machine nozzle, but by being poured in sweeping arcs between two mugs. Hawkers are the epitome of the enthusiastic, gung-ho Singaporean approach to life and food. The uncles and aunties who rise before the sun does, who spend hours prepping ingredients, standing behind flaming-hot woks, and patiently taking orders.

10 Uniquely Singapore MUST TRY DISHES @ Lau Pa Sat:

LAKSA
Thick rice noodles bathed in spicy gravy, fragrant with herbs and coconut milk.
CHILI/BLACK PEPPER CRAB
Fresh crab cooked in spicy sauce loaded with chillies, soya bean paste, garlic and tomato or fried with black pepper and garlic, lots of it.
BA KUT TEH
Meaty pork ribs stewed with Chinese spices and garlic in a delicious broth. Eat it with fresh red cut chillies in dark soya sauce.
FRIED CARROT CAKE
Not really carrot, but white radish flour cake, fried till aromatic with garlic, bits of preserved radish, egg and chilli.
SATAY
Skewers of cumin and coriander spiced meat with a sweet-and-spicy peanut dip.
HAINANESE CHICKEN RICE
Flavourful rice, delicious even on its own, and tender poached chicken. With a potent chilli-garlic-ginger dip.
CHAR KWAY TEOW
Flat rice noodles fried with chilli, garlic and dark sweet sauce, finished off with egg, fish cakes and bean sprouts.
ROTI PRATA
A flaky Indian Bread eaten hot from the griddle, eaten either with curry or with a sprinkling of sugar.
CURRY FISH HEAD
Fish head in a tart tamarind curry with tomato, lady’s fingers and brinjal.
ROJAK
Salad of fruit and vegetables, dressed with black shrimp sauce and peanut. Plus crisp Chinese crullers, cured squid and stuffed soya bean puffs.
All-time local favourites

LOCAL DESSERT
A traditional local dessert such as Ice Kachang to top off the end of a sumptuous meal at Lau Pa Sat.
LOCAL KOPI
Savour freshly brewed aromatic coffee or tea.

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