Must Go To Eat (2026)

07/02/2026

Here is why ✌𝓛𝓪𝓸 𝓖𝓪𝓲 𝓜𝓮𝓮 (古晋老街面)✌ is a must-visit spot for authentic Sarawakian street food in Singapore:

𝙈𝙪𝙨𝙩-𝙊𝙧𝙙𝙚𝙧 𝙎𝙞𝙜𝙣𝙖𝙩𝙪𝙧𝙚 𝘿𝙞𝙨𝙝𝙚𝙨

😍💞💘 𝓚𝓾𝓬𝓱𝓲𝓷𝓰 𝓚𝓸𝓵𝓸 𝓜𝓮𝓮: 💔💏💖 This dish features springy, wavy noodles tossed in shallot and lard oil, topped with minced pork, char siew, and crispy pork lard. You can also opt for a spicy version.

𝑺𝒂𝒓𝒂𝒘𝒂𝒌 𝑳𝒂𝒌𝒔𝒂🍜: Known for its rich, maroon broth made with a complex spice paste including galangal and lemongrass. It is topped with egg floss that soaks up the broth.

𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗟𝗮𝗼 𝗦𝗵𝘂 𝗙𝗲𝗻 (𝗕𝗲𝗲 𝗧𝗮𝗶 𝗠𝗮𝗸) 🥢: A comforting dish with seasoned minced pork and a sous vide egg for a creamy finish.

𝑾𝒉𝒚 𝑰𝒕’𝒔 𝒂 "𝑴𝒖𝒔𝒕 𝑮𝒐"
Authenticity🍜: The stall is run by young Malaysian hawkers, offering an authentic taste of Kuching's culinary traditions.
Affordability: Prices are competitive, ranging from $4.50 to $6.50, providing a satisfying meal at a budget-friendly cost.

𝐋𝐨𝐜𝐚𝐭𝐢𝐨𝐧:
Address: 144 Upper Bukit Timah Rd, #04-41, Beauty World Centre, Singapore 588177.
Hours: Open daily from 8:00 AM to 8:00 PM.

𝑸𝒖𝒊𝒄𝒌 𝑻𝒊𝒑𝒔 𝒇𝒐𝒓 𝒀𝒐𝒖𝒓 𝑽𝒊𝒔𝒊𝒕:
4𝐭𝐡 𝐥𝐞𝐯𝐞𝐥 𝐨𝐟 𝐭𝐡𝐞 𝐁𝐞𝐚𝐮𝐭𝐲 𝐖𝐨𝐫𝐥𝐝 𝐂𝐞𝐧𝐭𝐫𝐞 𝐅𝐨𝐨𝐝 𝐂𝐞𝐧𝐭𝐫𝐞, 𝐢𝐭 𝐨𝐟𝐟𝐞𝐫𝐬 𝐚 𝐭𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐚𝐥 𝐡𝐚𝐰𝐤𝐞𝐫 𝐞𝐱𝐩𝐞𝐫𝐢𝐞𝐧𝐜𝐞.

07/01/2026

𝘽𝙖𝙠 𝙆𝙪𝙩 𝙏𝙚𝙝 (肉骨茶), literally "meat bone tea," is a quintessential morning heritage dish in Singapore and Malaysia. Its history is rooted in the early 20th-century Chinese immigrant experience.

𝐎𝐫𝐢𝐠𝐢𝐧𝐬 𝐚𝐧𝐝 𝐄𝐚𝐫𝐥𝐲 𝐌𝐨𝐫𝐧𝐢𝐧𝐠 𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧

𝐂𝐨𝐨𝐥𝐢𝐞 𝐁𝐫𝐞𝐚𝐤𝐟𝐚𝐬𝐭: In the 1920s, the dish emerged as a hearty breakfast for Chinese coolies (laborers) working at the ports along the Singapore River and in Klang, Malaysia.

𝐋𝐚𝐛𝐨𝐫𝐞𝐫'𝐬 "𝐑𝐞𝐝𝐛𝐮𝐥𝐥": These workers would have the soup in the early hours—sometimes as early as 4:00 AM or 5:00 AM—to build strength for their backbreaking manual labor.

𝐑𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐟𝐮𝐥𝐧𝐞𝐬𝐬: Laborers used inexpensive pork bones (scraps) and simmered them with garlic and herbs to create a nutritious meal they could afford on low wages.

𝑻𝒉𝒆 "𝑻𝒆𝒉" (𝑻𝒆𝒂) 𝑴𝒚𝒔𝒕𝒆𝒓𝒚

Despite the name, there is no actual tea in the soup itself. The name refers to the tradition of drinking strong Chinese tea (like Oolong or Tieguanyin) alongside the meal.

𝑯𝒆𝒂𝒍𝒕𝒉 𝑩𝒂𝒍𝒂𝒏𝒄𝒆: Traditional Chinese medicine views the soup as "heaty" and the tea as "cooling," keeping the body in balance.

𝑷𝒓𝒂𝒄𝒕𝒊𝒄𝒂𝒍 𝑼𝒔𝒆: The tea helps emulsify the fat and cut through the richness of the pork-laden broth.

𝑬𝒕𝒚𝒎𝒐𝒍𝒐𝒈𝒊𝒄𝒂𝒍 𝑶𝒓𝒊𝒈𝒊𝒏: Another legend attributes the name to a pioneer vendor in Klang, Lee Boon Teh. His name "Teh" became synonymous with the dish, eventually merging to become "Bak K*t Teh".

𝐑𝐞𝐠𝐢𝐨𝐧𝐚𝐥 𝐕𝐚𝐫𝐢𝐚𝐭𝐢𝐨𝐧𝐬 (𝐇𝐨𝐤𝐤𝐢𝐞𝐧 𝐯𝐬. 𝐓𝐞𝐨𝐜𝐡𝐞𝐰)

𝗧𝗲𝗼𝗰𝗵𝗲𝘄 (𝗦𝗶𝗻𝗴𝗮𝗽𝗼𝗿𝗲 𝗦𝘁𝘆𝗹𝗲): Characterized by a light, clear, and highly peppery broth heavily infused with garlic. This version gained mainstream popularity in Singapore during the 1960s.

𝗛𝗼𝗸𝗸𝗶𝗲𝗻 (𝗞𝗹𝗮𝗻𝗴 𝗦𝘁𝘆𝗹𝗲): A darker, thicker, and more robust herbal broth made with soy sauce and a complex blend of medicinal herbs like star anise and cinnamon.

🥪 𝓜𝓾𝓼𝓽-𝓖𝓸-𝓣𝓸-𝓔𝓪𝓽 𝓗𝓮𝓻𝓲𝓽𝓪𝓰𝓮 𝓑𝓪𝓴 𝓚𝓾𝓽 𝓣𝓮𝓱 (2026) 🥙
𝗠𝗼𝗿𝗻𝗶𝗻𝗴 𝗕𝗮𝗸 𝗞𝘂𝘁 𝗧𝗲𝗵 is one of the legendary stalls established in Hong Lim Market & Food Centre.

Location and opening hours:
531A Upper Cross St, #01-72, Singapore 051531
Hong Lim Market & Food Centre

Opening daily: 6am - 8pm

#一定要吃
#寻找传统美食
#传统美食

#国际商业协会

#美食大使队长
#美食大使
#美食达人

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