Shanghainese food is summed up in four Chinese words – nong you chi jiang, which roughly translates to ‘thick, rich, red sauce’ – referring to the deeply caramelised sauce commonly served with many of the region’s classics.
This sticky, gooey treat is served on its own or as a topping for shaved ice bowls or dessert soups. For something sweet, Xiang Ji in Ningxia Night Market features freshly made Taiwanese mochi coated in crushed peanuts or black sesame. The queue is always long, but it moves quickly as the buns get snatched up as soon as they’re ready. Near the entrance, there’s a stall you mustn’t miss selling black pepper buns – flaky pastries with a juicy, spice-forward pork filling baked inside a tandoor oven. While it’s much smaller in scale, Raohe Night Market in Songshan district is the foodie’s pick. A must-order is the supersized fried chicken cutlet from Hot-Star Fried Chicken, which has gone from a single location to a global success. Any night market-hopping trip of Taipei has to include Shilin Night Market, which first opened in the early 1900s and is the mother of the island’s night markets. Read more about Singapore’s top 10 dishes here.įrom bubble tea to stinky tofu, the greatest hits of Taiwanese cuisine are encapsulated in Taipei’s night markets. For a time-honoured traditional take, head to Sungei Road Laksa in the Jalan Besar neighbourhood, which has been serving this flavourful number since the 1950s. While there are several variations to this classic across the region, Singaporeans usually make theirs with a coconut curry broth, tofu puffs, fish cake and cockles. Laksa, a spicy noodle soup that takes cues from Chinese and Malay culinary traditions, is another favourite. You’ll find one of the best versions at Tian Tian in the Maxwell Food Centre. But the de facto national dish of Singapore is Hainanese chicken rice, a simple plate of rice cooked in chicken fat and topped with slices of poached chicken. Early immigrants from Guangdong and Fujian provinces made their mark on Singapore’s food scene with barbecued meats and seafood noodle dishes. And for good reason: the Lion City’s meshed cultural traditions and cuisines truly come alive in the many hawker centres, which are reason enough for it to make any list of foodie cities. Singapore’s starring role in the Hong Kong–Singapore Air Travel Bubble has shot it to the top of Hongkongers’ must-travel lists.
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