If you are a tourist and like to know what to get, what to eat, where to go. This will be one of the guides that is meant for you.
Singapore is mostly on food so there won’t be many things you can bring back.
If you are planning your route via Google Maps, searching by reviews. Then you may head yourself into tourist traps.
Anyway, below are the list of items which are the best things to buy in Singapore.
If you like to know more, stay tune!
Tiger Balm: Singapore’s Signature Soother
Discover the essence of relief with Singapore’s treasured balm – Tiger Balm. This ointment has soothed generations with its red and white variations, each tailored to relieve specific discomforts. The red balm is perfect for easing muscular aches and pains, while the white balm is a companion for clearing the head and battling cold symptoms.
This remedy’s magic lies in its ingredients, primarily camphor and menthol, which are revered for their soothing properties and are largely considered safe. Despite its widespread popularity among older generations, Tiger Balm remains relevant today, finding its place in modern medicine cabinets worldwide.
Renowned globally, this balm has clinched the title of a top seller on international platforms like Amazon USA and is notably favored among consumers from China. The Tiger Balm brand transcends its physical form, with its legacy cemented at Haw Par Villa, a cultural park in Singapore that narrates moral tales through vivid dioramas. If Tiger Balm eludes you, alternatives like Axe brand oil can be found in local pharmacies, with competitive pricing available in the medical halls of Chinatown.
Bengawan Solo: The Artistry of Baking
Bengawan Solo is a name that resonates with quality in Singapore’s culinary scene. Known for their meticulous creation of Nyonya kueh, these delicacies are a tapestry of tradition and taste. Crafted from glutinous rice and an assortment of ingredients, they offer a unique taste experience that’s rich yet balanced, similar to Japanese mochi but with a local twist and a lot of richness.
One cannot discuss Bengawan Solo without mentioning the kueh salat – a visual and sensory delight with its pandan-flavored topping, resembling a kaya, a traditional coconut jam. While their baked goods don’t have a long shelf life, they embody the essence of freshness, with the Pandan cake standing out for its fragrant aroma, derived from the pandan leaf, which doubles as a culinary ingredient and a natural insect repellent.
Durians: The Polarizing Pinnacle of Fruits
The durian is often met with mixed reactions, but for enthusiasts, it’s the pinnacle of fruit indulgence. Its notorious aroma, likened to sewage by some, masks a rich, custard-like flesh that offers an intricate palette of bitter and sweet. Malaysian durians are cherished for their ripe, almost fermented stage, which is when the fruit’s flavors are most pronounced and savored.
In Singapore and Malaysia, durians are consumed at peak ripeness, which is a stark contrast to the practice in Thailand, Vietnam, or China, where they are often eaten before fully ripening. This results in a completely different flavor profile and culinary experience.
Despite the marketing of high-priced variants like the Black Thorn or Mao Shan Wang, each durian is unique, and its enjoyment should not be solely dictated by price or breed. The Red Prawn variety, with its sweeter taste and slightly less flesh, offers a delightful alternative. The XO durian, has a bitter and alcoholic like profile. Eating durian is akin to appreciating wine and whiskey, it’s the king of fruits as there’s nothing else that come close in flavour.
When selecting durians, avoid those with black holes on the husk, indicative of possible worm infestations, and opt for fruit with firm, not overly moist flesh. Due to public transport restrictions, consider having your durian packed if you need to travel with it, but be wary of pre-packed durians that may not be as fresh.
A Bounty of Tropical Fruits
Singapore’s fruit landscape is rich and varied, offering everything from succulent Thai honey mangoes to the understated yet delightful rambutan, lychee, and longan. Rambutan, with its hairy exterior, provides a grape-like eating experience but with a distinctive sweetness that’s less acidic. They are only found in the Indonesia and Malaysia. Pineapples, a symbol of tropical abundance, are readily available at a steal from local markets and neighborhood stalls. When they are in the season, the prices can be unbelievably cheap.
Bak Kwa: The Irresistible Jerky
Bak kwa, Singapore’s version of jerky, is an addictive snack that’s part of the country’s unique food heritage. It’s traditionally made from pork, seasoned with a blend of spices and a generous amount of sugar, then roasted to perfection. With options like sliced or minced meat, it caters to different texture preferences, with the minced variety often being softer and juicier.
Brands like Fragrance Bak Kwa have made a name for themselves by offering great taste at a fraction of the cost of more expensive counterparts, focusing on value without compromising on flavor. Bak kwa stores are a common sight in malls and tourist areas, including the airport, making it easy to grab this delicious snack on the go.
Last tip, where to eat Chicken rice?
When you google the top ten Chicken rice, you will find recommendations to Tian Tian, Boon Tong Kee, etc.
Those are tourist traps, locals rarely go to such spots.
The truth is most chicken stores in Singapore are pretty decent. Whip out your phone, and local for a nearby store with above average rating and it should be alright.
The trick is to order the right parts.
Ask for the Chicken Rear, in Chinese we call it 鸡位 (Ji Wei), or just tell them in English that you want the thigh meat.
This part is more juicy and tender.
Else they could be giving you the drumstick which can be pretty dry and rubbery.
Despite you may have heard of some Michelin-winning Soya Sauce Chicken rice.
It’s not a popular local dish. The correct chicken rice is the white Hainanese Chicken rice
