Eating non-stop for three days is like running a marathon. (Ok, I don't run unless I'm being chased, so I'm just speculating here.) It's hard work, and you have to carbo load to prepare. Fortunately, Singapore offers a number of delicious starches, from noodles to radish cakes to the most iconic of Singaporean dishes, "Hainanese" chicken rice.
We tried this dish from the Huat Huat stall at Makansutra Gluttons Bay and from the FoodRepublic at the Wisma Atria Shopping Centre on Orchard Road. Both were equally delicious. The sweet soy sauce is savory and sweet, and the "carrot cake" has the texture of very fluffy gnocchi -- it just melts in your mouth. Combined with the crispiness of the egg and the fresh spring onions, the dish is heavenly.
What might possibly top even char kway, is this humble bowl of wonton noodles from Hua Kee Hougang Famous Wanton Mee at the Old Airport Food Centre. When a fellow eater at the hawker centre recommended this stall to us, we scoffed: "Wontons? We have that in Hong Kong, and I'm not going to waste time or stomach space eating that here." But as we were leaving the centre -- after we'd filled our bellies with multiple courses, including dessert -- we saw a long line in front of Hua Kee and we just knew we had to taste this "famous" wanton mee.
Hua Kee's wanton mee is a "dry" version, which means that it's not served in soup. The wantons are good, and the noodles are well-cooked, but what makes this bowl amazing is the sauce that they mix it with. I don't know what's in the secret recipe, but I tasted sweet soy sauce, vinegar, sesame oil, and chilis. It tastes sweet, savory, spicy . . . completely unreal.