When you think of Singapore, you think of Laksa. When I visited before the pandemic, I managed to get my hands on some Laksa at a place where the hawkers (street vendors) gather. However, this time I couldn’t go to such places. Instead, I went around some renowned spots to find Bak Kut Teh (Pork Bone Tea) and Paper Chicken.
First, the Bak Kut Teh. It’s from “Song Fa,” the most famous place in Singapore. I went to their shop at “New Bridge Road 11,” without a reservation. I had seen photos of it all over the web and thought, an old shop means cash only? But it turned out to be a shop equipped with the latest digital technology, luring customers with QR codes for the menu, accepting electronic money and cards. Impressive!
The staff members were also tech-savvy from the digital age. I thought it was great how a traditional shop like this was still modernized and easy to use.
Next, the Paper Chicken from Hillman Restaurant at “135 Kitchener Road.” From a digital perspective, it was fairly standard. The ambiance inside was relaxed. At one point, a woman who was live-streaming came in, and there were also Japanese people dining, but everything was peaceful.
The Paper Chicken is chicken seasoned with soy sauce and oyster sauce, wrapped in paper. When you unwrap it over rice, a flavorful broth spills out from inside, complementing the rice perfectly. It was delicious!
合同会社小村井オムライス 