Day 7: Warong Nasi Pariaman & East Coast hawker center

For breakfast, a trip to Toa Payoh coffee shop to pick up Putu Mayam which is an Indian dish that consists of vermicelli like flour noodles served with grated fresh coconut and coconut palm sugar. Also had Jackfruit. It looks somewhat like a durian on the outside without the thorns but doesn't taste anything like it (thankfully.) Very fleshy fruit.



For lunch, we trooped down to Warong Nasi Pariaman located in the Arab Street area for Nasi Padang. Nasi Padang is a Malay meal and this coffee shop is located right by the mosque. If I had been wearing socks, they would've been knocked right off. This was one of the top 10 meals I have ever eaten, of any kind, anywhere in the world, in my entire life. We ordered Mutton Rendang (which if it had been any more tender it would have been liquid meat,) Sotong Sambal (squid,) Ikan Bakar (grilled fish with tamarind based sauce, sweet black sauce and onions/chillis) and sambal goreng (long beans fried with tempeh and fried bean curds,) plus achar (marinated cucumbers and pineapples.) There is this orange curry/sauce that comes free with the rice that is so smooth, rich, tasty, and eye rolling that it makes paying the price of a 5 star restaurant an absolute sin. Give me plastic chairs on the sidewalk any day for food that would make a master chef green with envy. This meal was the tops! I love Malay food! All these plus 4 lime juices came up to a whopping $21.80 Singapore dollars, which is equivalent to approx US$15.


For dinner, we drove to the East Coast Hawker center for beef and mutton satay (YaHoo for old guys with mutton, hibachis, and a fan for the flames - SO RIDICULOUSLY TENDERIFIC FLAVOR PACKED GOODNESS on a stick!,) 2 versions of rojak; one the usual style with shrimp paste and the other was with cuttlefish, dried fish, tau pok (beancurd) and yew char kway which is the chinese donut. I didn't fancy the latter rojak. We also ordered BBQ stingray (subtle yet seasoned, delicate yet meaty, and delish,) and kangkong fried with sambal chilli. Washed everything down with a soursop juice. Never turn down kangkong. It is my favorite green, hands down *smack*.