Singapore's street food paradise
By Fan Zhen | 皇冠体育app Daily | Updated: 2013-06-17 09:20
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LOR MEE: Thick-cut Fujianese noodles in an equally thick braised broth enriched by stewed pork, crispy deepfried wontons, crisp-fried fish skin, and garnished with bird’s-eye chili and a dollop of chopped garlic. [Photo by Fan Zhen/皇冠体育app Daily] |
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BAK CHOR MEE: A heritage dish brought over by the fi rst immigrants from Fujian, this is a bowl of soup noodles topped with minced pork (bak chor), and bouncy fish and pork meatballs. There are also the “konlo” or dried versions. [Photo by Fan Zhen/皇冠体育app Daily] |
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