Join me on a Singapore food tour of the famous Old Airport Road Food Centre!
►SINGAPORE FOOD GUIDE: http://migrationology.com/2016/01/singapore-food/
►SINGAPORE TRAVEL GUIDE: http://migrationology.com/travel-guides/singapore/
The best Singapore food blog is run by Dr. Leslie Tay (http://ieatishootipost.sg/) and back in 2010 he conducted a survey asking people about what they though was the best or their favorite hawker food center in Singapore. Old Airport Road Food Centre won by a significant margin, so it’s quite safe to say this hawker centre is among the best and one of the local favorites in the city. I think it’s such a great place to eat in Singapore mainly because it’s big, it’s spacious, there’s a huge selection of different things to eat, and since it’s one of the oldest hawker centers in Singapore, it’s also home to some legendary food stalls.
Whitley Road Big Prawn Mee – Ying decided to first order a bowl of prawn mee (prawn noodles) from Whitley Road Big Prawn Mee – the main reason we went here is because the stall was continually busy with plenty of customers, and both of us love to eat shrimp. The yellow noodles came topped with some tangly prawns and doused in a salty shrimp tasting sauce with soup on the side. The dish was good, but a little on the salty side.
Nam Sing Hokkien Fried Mee – Probably one of the most famous Singapore food stalls at this centre is Nam Sing Hokkien Fried Mee, known for serving a popular version of fried hokkien mee noodles. The mix of both yellow and white rice noodles was mixed with prawns and squid and then blended in a special sauce. It wasn’t a fried dry noodles, but it wasn’t overly sauce, but it was somewhere in between. I quite liked it, especially with a squeeze of calamansi and some of the chili soy sauce on it.
Toa Payoh Rojak – Along with the fried Hokkien mee stall, this place for rojak is another one of the most famous places to eat at this centre. As soon as Toa Payoh Rojak opens for the day, they have a continuous long line of customers, and they specialize in serving Chinese style rojak – a mix of different things all coated in a sweet shrimp paste glaze. It’s one of those dishes that somewhere halfway in between a dessert and a savory snack, and when you’re eating it, you really don’t know. The Chinese rojak was quite good, with a very pleasant balance taste.
Wang Wang Crispy Curry Puffs – Finally, for my last thing to eat at Old Airport Road Food Centre I really wanted to try some curry puffs. The curry puffs were actually much better than I had anticipated, with incredibly flaky crust, and filled with a flavorful inside of curried potatoes. Amazing especially because they were fried so fresh.
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Singapore Food Guide: http://migrationology.com/2016/01/singapore-food/
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