Malaysian Food Street – Malaysian Version of Singaporean Food

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After spending the morning at the aquarium, we headed off to find food to fill out tummies. Prior to heading over to Sentosa, Sarah has already did her research and mentioned that there is an area that sold Malaysian street food that we should try. The lazy person in me didn’t do any research and took Sarah’s word for it. Now, when she said that I automatically imagined a street some where (outdoor) lined with Hawker stalls. Kind of like a Taiwanese night market. I was wrong…kind of.

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It is actually an indoor food centre designed to look like the old Malaysian streets. And lined with the many food options the southeast asian country has to offer. Mom and Sarah had an idea of what they wanted to try but we still did our initial scan of the food options, before ordering our food.

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Of course we had to try the Malaysian version of chicken rice, the Malacca Chicken Rice Ball. This was a little different from the chicken rice we had at Lao Pa Sat and Maxwell Food Center. As it’s name suggests, instead of having the rice served in a bowl/plate, the rice was molded into balls.

The rice balls were supposed to for the Chinese men in Malacca to bring their rice to work everyday. I guess it also makes it easier for the to eat if they don’t have a fork or spoon. 

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It’s a little more playful way to serve the rice, but I prefer my rice served in a bowl or plate. The chicken was also disappointing, a little too dry for my liking.

While mom and I were ordering the chicken rice, Sarah ventured to other stalls to get Bak Chor Mee, Char Koay Teow, and some drinks.

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Char Koay Teow is not new for us, as we had prevoiusly tried it during our trip to Australia and it was something we had been eyeing during our visit to Lao Pa Sat, but didn’t get to try. So what better time than to try the Penang Lim Brother’s Char Koay Teow. My sister keeps reminding us that this is not what the typical Char Koay Teow in Singapore would taste like because this is Malaysia Food Street).

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The Penang Lim Brothers’ Char Koay Teow is very famous stall in Penang, Malaysia. And unlike the Singapore char koay teow that uses thick dark soya sauce resulting in a darker and sweeter dish, Penang char koay teow is saltier and lighter in colour stir fried with prawn, clam, Chinese sausage, pork lard and egg are stir-fried with the noodles.

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I usually prefer egg noodles over rice noodles, but this was rather good. Maybe because is was fried with the oh so amazing soya sauce, but I enjoyed these noodles. There was not a lot of shrimp, in the dish, but I wouldn’t complain, I prefer more noodles.

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Another food item that Sarah had ordered was the Bak Chor Mee from Penang Hainan Lor Mee.

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160908f Malaysian Food Street _33This dish was a little foreign to me. This is an egg noodle served with braised mushrooms, minced pork, and sliced pork mixed with a special vinegar and chili sauce and a side of soup with fish balls.  I’ve never actually heard or tried this, but it was reminiscent of  how I like to eat my egg noodles at home, dried and mixed with a concoction of  vinegar, soy sauce, and sugar. Bok Chor Mee turned out to be one of my more favorites foods in Singapore. The noodles were cooked to be al dente and the vinegary taste will always leaves me craving for more. As a side note, I am more on the whimpy side when it comes to spicy food, and if that is the case for you, remember to ask for no chili sauce. (note from Sarah – their sauce is spicy, so that can’t be changed here).

Of course our stomachs were not quite satisfied after just those three food items. We had worked up our appetites after spending all morning at the aquarium. Plus there are so much more food options, how can we stop after only eating those three
plates of foods. So after finishing round one
of our food, we wandered off to get more food!

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Our first choice for round two was the KL Jalan Alor Hokkien Mee. This was actually one of the first stalls we saw walking in, but we were side tracked by the other food items and ended up choosing those first. This is the Hokkien Mee that I was first introduced to in Boston. Although also bearing the name Hokkien Mee, this is completely different from the one we ate at Lao Pa Sat the day before. This dish uses a thinker round egg noddle and fried with a much thicker kind of soya sauce. Despite the extra dark color, the sauce was not too over powering. I’m glad we went back to get this dish.

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Our last dishes were the Char Kway Kak and Or Cheen or Oyster Pancake. The table that dad had saved was in direct view of the stall selling these two items. So after staring at it while we were eating round one, how could we not be tempted to get these two. The Char Kway Kak is basically the Malaysian version of the carrot cake (pst, it’s really rice cake). The rice cakes are cut into larger pieces then pan fried with shrimp, bean sprouts, green onions, and eggs. This was a refreshing way to fry the rice…or carrot cake, but I am more accustomed to the Vietnamese style, pan fried with eggs and dried turnip.

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Lastly we had the Or Cheen. This is basically oysters fried with eggs. I was slightly disappointed, because I was hoping for a more saucy kind of pancake like the Taiwanese kind. But regardless, eggs fried with anything is delicious to me, and I quite enjoyed how large and juicy the oysters were even after being fried.

There is sooooo  much more to try at the Malaysian Food Street in Sentosa. Check out their website to see what else they have to offer!

http://www.rwsentosa.com/Homepage/Restaurants/AsianCuisine/MalaysianFoodStreet

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