When coconuts and eggs marry
For one of our afternoon snack breaks, we decided to try out the fabled Kaya Toast. A coconut and egg sweet spread served on toast, kaya could be compared to our local coco jam. We went off to Yakun Kaya Toast, a kopitiam (coffee shop) chain that boasts of a heritage going back to 1944.
I ordered one of the set meals—this one had some softboiled eggs and a cup of Kopi C alongside the kaya toast. At Yakun, they slice the bread really thin, then grill it. Both slices are spread with kaya on one side, then layered with a slice of butter before being put together as a sandwich. I was told that the best way to eat it was to dip it in the softboiled egg. Sure enough, it was absolutely delicious that way. The egg, drizzled with soy sauce as the Singaporeans do it, offered a savory, salty counterpoint to the sweet, crunchy sandwich. The egg yolk in particular, was perfect with the sweet kaya. I fell so much in love with it, we purchased bottles of kaya to bring home to the Philippines. Of course, little did I know that Yakun has a branch at the international airport here. *facepalm*
A treasure throve of Chinese delights
Right next door to Yakun was Bee Cheng Hiang, a Chinese delicacies chain. Going into the stall was a fascinating experience. Rows upon rows of jerky, jars upon jars of floss and stacks of cute, animal-shaped bread dominated the display.
Being the meat lover that I am, we were quick to snag packs of bakkwa, a sweet pork jerky sold in large sheets. We also grabbed a pack of the chili-flavored bakkwa. Both are delicious and are fantastic for nibbling, and for me, is a must-buy. We also grabbed a couple of packets of floss; both the regular kind and a special one mixed with seaweed strips and sesame seeds.
Noodles you’ll never forget
Despite the deluge of new tastes and flavors, there are some dishes that absolutely stand out, leaving you craving months after you’ve tried it. One of these is Char Kway Teoy, a stir-fried flat noodled dish. We tried it at Hokkien Mee, an awarded stall at the Ang Mo Kio food court.
Smoky, sweet and savory, Char Kway Teoy has a thick, bold flavor that stamps itself in your mind. The delicate flat noodles take in the sauce’s flavor well, and the bean sprouts offer a nice crunch contrast to the soft noodles. You’ll also stumble upon pieces of chorizo and cockles, adding more intense flavor and interesting texture to the dish.
To go with the noodles, we also ordered the Fried Carrot Cake. This is something that really confuses me because I don’t see the carrots! We have this theory that what they mean is carrot is actually radish because the texture, not to mention color, is very similar to the vegetable that’s also in the Poppiah. It was soft, bready and white! Regardless, it was pretty good, served like an omelet and topped with spring onions and a spicy dip on the side. The texture takes some getting used to but it’s something that’s easy to learn to enjoy.
Rabbit was hankering for soup so she ordered a hotpot stew from another stall. It was thick, very flavorful and yummy. The veggies were crisp and refreshing and the thick broth heartwarming. It definitely fits the comfort food category. Unfortunately, being the useless food blogger I am, I neglected to get the dish’s name and the food stall. But at the very least, it’s at Ang Mo Kio, I think somewhere across the room from the Hokkien Mee food stall.