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.
—
MY WEBSITES:
Singapore Travel Guide: http://migrationology.com/travel-guides/singapore/
Singapore Food Guide: http://migrationology.com/2016/01/singapore-food/
T-shirts available now: https://migrationology.com/store/
Resources I use: http://migrationology.com/travel-resources/
Migrationology.com: http://migrationology.com/
EatingThaiFood.com: http://eatingthaifood.com/
TravelByYing.com: http://travelbyying.com/
SCIAL MEDIA:
Instagram: https://instagram.com/migrationology
Facebook: https://www.facebook.com/migrationology
Snapchat: @migrationology
Thank you very much for watching this video!
—
source
his pronunciation of "rojak" lol. we don't roll our r's in singapore, homie.
Now If u are in Singapore you must try curry fish head in jalan kayu area
Very over the top reactions
The prawns look old and stale,plus the noodles are dry and there is no soup broth in the bowl.I hate people who have big eyes why freaky and are going to pop ,out of the eye socket.horrible.
is that a Calamansi from the Philippines or Singapore has its own Calamansi?????
the white fruit looks like chestnut is actually yam bean or another name for it is jicama.
Although I am Singaporean, I must say most of our food originate from Malaysia, Indonesia and Taiwan.
why does he always make that facial expression, like someone just ejaculated in his mouth?
The dishes you had reminds me of what I use to eat growing up in the southern part of Luzon , Philippines.
The Bicol region, especially in Albay province is known for ? dishes & the use of coconut ? & calamansi as ingredients.
ⓞⓞⓗ ⓦⓞⓦ
My favourite hawker centre in Singapore!
I just cannot get my head around him eating the shrimp shell/tail.. deep fried maybe but… wow
singapo meng gay sat hia lai wa pated lek shbhai dii ala wa
Problem with this place is night time a lot of stores are closed and I mean the recommended ones. The last time I ate here, I actually enjoyed Newton circus more than here.
Don’t get me wrong, I am just saying maybe for supper this isn’t the best place.
Hi Mark, we have just got back from Singapore, we made a bee line for this food market and WOW what a good choice of authentic food on offer, not many tourists either, thank you
Hi Mark, I've been watching your S'pore Utube, we love it, we are planning to go back just because we love to taste their delicious noodles again, LOL, we lived there before so coming back after many years. Love your videos always.
?????????
Mark: How come you didn't say "Singapore, Singapore"?
Just teasing!
Mark
Its dough stick,nt dough nuts.
And that rojak have dried tofu,dough stick,beet root,kang kong,bean sprout,peanuts,prawn paste,asam juice,sugar and they're mixed together and u can even request to add chilli paste if u wan it spicy.
Its a favourite among singaporeans.
Nice seeing u enjoying the food at this hawker centre.
what exactly is a, "hawker center?"
3:36 oh THATS HOT
Hah in youtube rewind lol nice foreshadowing mike!
This dude's reactions are so absurdly over the top that it kind of ruins it for me. It's too weird.