Most of Singapore is made up of hokkiens, as is Taiwan. So it's no surprise Taiwanese food is making it's way into our daily diet.
I love the heavily seasoned fried pork/chicken thigh. I buy large packets of the powder to deep fry everything else at home. The flourescent red chilli sauce in the oyster omelette always intrigues me, what exactly makes it that strange colour? And my favourite, the sticky gooey oyster mee sua.
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