The Hungry Bunny

Beef noodles are a staple of most Southeast Asian countries, each with their own spin. It's called kuai tiao nuea nam in Thailand, whereby flat rice noodles are served in a steaming hot bowl of heady, watery broth seasoned with fish sauce, sugar, and black pepper. Vietnamese pho bo uses similar rice noodles, but its broth is comparatively muted, spiced with black cardamom, fennel seeds, cloves and enlivened by refreshing mint or purple basil. Laos 'foe' is a fusion of the Thai and Vietnamese styles, where classically Thai ingredients such as lemongrass, fish sauce, and galangal flavour the broth, while toppings such as mint and purple basil are a deference to Vietnamese influence. In Malaysia and Singapore, laksa noodles are slathered in a thick and rich gravy redolent of thick soy sauce and star anise. In Taiwan, beef noodles are so beloved as a national dish, it has its own festival. I love love LOVE Taiwanese beef noodles, it's subtle like pho bo but grounded in th...

I was still munchy after dinner, so when we went to Bugis to look for chocolate éclairs, I bought some Taiwanese Crispy Chicken as well ($3.50). Breaded chicken breast which is first pounded flat, then deep fried and sprinkled with plum powder and pepper spices. I prefer Ke Kou Wei’s version to Shihlin's because Ke Kou Wei has additional plum powder, which gives that extra sweet and tangy flavour. Great to snack on while watching the telly. Ke Kou Wei 230 Victoria Street B1-K5a Bugis Junction