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Trying Filipino food as a Singaporean Chinese, I found it both familiar and surprisingly different at the same time. There is a lot of comfort in the flavours, especially when it comes to rice, slow-cooked meats, and hearty home-style cooking, but the taste profile also stands out with its stronger use of vinegar, garlic, citrus, and sweetness. It feels less about sharp spice and more about deep, rich, savoury flavours with a slightly tangy edge.
What I enjoyed most is that Filipino food feels very soulful and unpretentious. The dishes are usually bold, filling, and made to be eaten properly with rice, which is something very relatable for us. At the same time, some dishes lean sweeter than what I am personally used to in Chinese cuisine, so it took a bit of adjustment for my palate. But once I got used to that balance of salty, sour, and sweet, I could appreciate how comforting and addictive it is.
Overall, Filipino food left a very warm impression on me. It feels like food made for family gatherings, sharing, and satisfaction rather than just presentation. As a Singaporean Chinese, I would say it is approachable, hearty, and worth exploring, especially if you enjoy robust flavours and rice-based meals with a homely touch.
Yong Tau Foo at Pine Tree Cafe in Fortune Centre Level 2 π½οΈ
Walked around Fortune centre today to look for veggies that I have not tried before. Chanced upon Pine Tree, was recommended the Yong Tau Foo so decided to give it a go. π¬ Chose tofu, black fungus, veg fish, veg wanton and beancurd skin to be in my dish and took the Kway Teow (flat rice noodles) option to be cooked dry β Final product was π Black bean sauce was added with all my ingredients, simply π
This place is fully vegetarian with no alliums. Vegan options are available as well.
Conveniently located near Bugis MRT (EW12), around 10 minutes walk from the MRT station.
Highly recommended for shoppers and tourists around the bugis area π₯³
The fish and chips was one of the highlights for me. The grilled lemon gave it a subtle charred citrus flavour that worked really well with the tartar sauce, which tasted fresh and house-made, with visible pickle bits and a lighter, more balanced texture instead of being overly rich. The fries were also very satisfying, served in a generous portion with some potato skin left on, giving them a more rustic, hand-cut feel. Even the peas stood out, small but nicely blanched, with a fresh sweetness and a firm little burst when eaten.
[Chinatown, Singapore πΈπ¬]
Jumbo Beancurd (S$5.80)
Black Sesame Sauce Beancurd (S$3.20)
Traditional Soya Milk (S$2)
DDSD
Address π : 531A Upper Cross Street, # 02-53 Hong Lim Market and Food Center, Singapore πΈπ¬ 051531
Open β° : Tue - Sat : 10am - 3.30pm
MRT π : Chinatown
[Chinatown, Singapore πΈπ¬]
Jumbo Beancurd (S$5.80)
Black Sesame Sauce Beancurd (S$3.20)
Traditional Soya Milk (S$2)
DDSD
Address π : 531A Upper Cross Street, # 02-53 Hong Lim Market and Food Center, Singapore πΈπ¬ 051531
Open β° : Tue - Sat : 10am - 3.30pm
MRT π : Chinatown
Maybe one of the aristocrats of this dish? Very good and super popular. And mine's not even mutton! It was sold out.
Technically those are crawfish. But wow the crawfish and garlic were endless. A treat but slightly overpowering.
Simple but good. A bit small though.
Effing good. Flavourful and fell off the bone. By the way their skewers are deep-fried, not grilled.
Their signature. Most unique is they deep-fry the meat before drenching in sauce. Decent.
