One of the best things about Singapore is that the food scene has been expanded to a point where you can get almost any country's famous dish. Anyone can say that every particular dish will always be best sampled in the original country, but you can't deny that proud countryfolk wouldn't try their best to replicate them. Other than particular ingredients that might be hard to come by in Singapore, most streetfare and grandmothers' recipes require what is readily available.
Lucky is someone like me who loves my travels and food. With the ease in which I can satisfy my cravings for food from foreign lands without having to bring along my passport, I'd say I'm a happy camper in Singapore. Just like heading down to Malaysia Boleh at Jurong Point to get a lovely, flavourful and well-balaced bowl of Penang laksa. The lines for the Penang char kway teow and oyster omelette were really long as the frying process was really slow. However, good things come to those who wait, in this case at least.
It was like dinner in Penang again, and topped off with the cendol for dessert. Big savings on the travel and accomodation, with just as big a satisfaction in the tummy.
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