About Us

新加坡特色安抚剂：虎标万金油

探索新加坡传统的疗愈精髓 – 虎标万金油。这款膏药以其红白两种不同的配方舒缓了几代人的不适。红色膏药完美缓解肌肉疼痛，而白色膏药则有助于清理头脑，缓解感冒症状。

这款药膏的神奇之处在于其成分，主要是樟脑和薄荷脑，因其舒缓特性而备受推崇，且被广泛认为是安全的。尽管虎标万金油在老一辈人中广受欢迎，但它今天仍然在全球现代医药柜中占有一席之地。

作为国际平台上的热销品，如亚马逊美国站，它在中国消费者中也特别受欢迎。如果找不到虎标万金油，你可以在当地药房找到如斧标等替代品，唐人街的医药堂里还能以更优惠的价格购买。

Bengawan Solo: 烘焙的艺术

Bengawan Solo是新加坡烘焙界的一个响亮的名字。以其精心制作的娘惹糕点而闻名，这些糕点是传统和味道的结合。它们由糯米和多种配料制成，提供了独特的风味体验，既丰富又平衡，类似于日本麻糬，但带有本地的特色和丰富的味道。

谈到Bengawan Solo，不得不提的是他们的kueh salat – 一种视觉和感官上的享受，其顶部采用传统的椰浆酱，味道非常丰富。另外一个可以尝试的是他么的斑兰蛋糕，斑兰叶的芳香一定会让你留着深刻的印象。

榴莲：水果之王

榴莲通常引发复杂的反应，但对于爱好者来说，它是水果享受的巅峰。它臭名昭著的气味，被一些人比作污水，但掩盖了丰富的奶油状果肉，提供了苦甜交织的复杂口感。

在新加坡和马来西亚，榴莲是在成熟高峰时食用的，与泰国、越南或中国常见的未完全成熟时食用形成鲜明对比。这时水果的风味最为突出和可口

尽管市场上有诸如黑刺或猫山王等高价品种，但每个榴莲都是独一无二的，其享受不应仅由价格或品种决定。红虾品种榴莲口感更甜，虽然果肉稍少，但味道和口感是很不错的。XO榴莲具有苦涩和类似酒精的味道。品尝榴莲就像品赏葡萄酒和威士忌，它是水果之王，因为没有其他水果能在风味上与之媲美。

在挑选榴莲时，避免选购果壳上有黑洞的，这可能是虫蛀的迹象，选择果肉坚实、不过分湿润的。由于公共交通工具的限制，你是不能带着榴莲上公共车或地铁的。

热带水果的宝藏

新加坡有很多便宜而美味的水果如来自泰国蜜芒果,还有源自印尼和马来西亚的红毛丹、荔枝和龙眼。红毛丹外表有红色硬毛,食用起来像葡萄一样,但味道没有那么酸,相对更甜。 在当季时,新加坡的水果价格十分便宜实惠。大菠萝能以1新元一个的超低价格买到,在街边小贩处选购是最划算的。

Bak Kwa：无法抗拒的肉干

Bak kwa是新加坡特有的肉干，是该国独特食品遗产的一部分，吃起来让人上瘾。它通常由猪肉制成，加入一系列香料和大量糖，然后完美烘烤。有切片肉和碎肉两种选择，满足不同的口感偏好，碎肉通常更柔软、多汁。

如Fragrance香味 肉干这样的品牌凭借便宜的价格提供美味的肉干,深受老百姓喜爱。新加坡的商场和旅游胜地随处可见肉干店,机场也不例外,非常适合作为伴手礼。

最后的小贴士，去哪里吃鸡饭？

当你在网上搜索前十的鸡饭时，你会发现天天、文东记等推荐。这些都是旅游陷阱，当地人很少去这些地方。

事实上，新加坡大多数鸡饭店都相当不错。拿出手机，找一个评分高于平均水平的附近餐厅，应该就没问题。

技巧是点对部位。要求”鸡尾“，也就是鸡大腿,肉质最嫩滑。若没注明,店家可能会上鸡胸，会比较干。

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