h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: Singapore Hawkers - A4329119
Author: bethlyn - U1650111

First attempt, and very nervous.

No need to be nervous - it looks very good.

You've researched and written this carefully and it really shows. Well done. Hasn't half made me hungry, too.

One small typo I noticed: spicey -> spicy

B

good stuff good luck with future entries

Twelve minutes and two replies already? I'm impressed.

I'll fix the typo when someone has found the other mistaeks. This is what I get for using a spell-checker that has been customised to match my own spelling preferences.

What precisely is 'halal'? Or am I just being indescribably dull? (A footnote would be appreciated, please.)

Typo fixed and footnote added.
(Incidentally, it's like kosher, only different)

Hiya!

A good entry... I have not been to Singapore for a while but here are some comments on the entry:

1. A friend who recently stayed for 6 months there informed me of a peculiar etiquette at hawker centres there. Apparently you are able to "chup" (Singlish/Manglish for "book") an empty table by placing a tissue packet at the table you would like to sit at.

2. Almost everything is spicey, but where a dish is cooked to order, it's fine to ask for “no chilli”. ---> I am not too sure how true this is. I find that most Chinese hawker food is not spicy. For Char Kusy Teow you will have to tell them to add chilli. Also for things like won ton mee, it will come with a little saucer of green chillies. Malay and Indian food are the ones that are spicy.

3. Noodles may be served as a soup dish, such as Laksa (very spicey, with coconut milk and cockles) ---> I am unsure what kind of Laksa they mainly serve in Singapore. Could it be Singapore Laksa? There are many kinds of laksa in Malaysia - Asam Laksa (from Penang), Johor laksa, sarawak laksa etc.

4. Cooked Rice stalls ---> also known locally as Chap (pronounced "chup") fun stalls. I am really fuzzy on the spellings.

5. Bak Kut Teh (pork or offal in a dark sauce) ---> it may be more of a herbal type soup rather than a dark sauce.

6. The most famous is teh tarik, which is a Malay tea drink made by pouring tea made with condensed milk from a mug into a glass at arms length. ---> this tends to be too sweet for most foreigners and also for the more health conscious locals. It is common practise to ask for "teh tarik kurang manis" (literally, teh tarik less sugar). If they actually do listen to you, the drink is more palatable.

7. Other usual hawker centre drinks include 'cincau' (grass jelly drink) and hot/cold barley.

That is it for now... hopefully I have not scared you off with this long post...

minimy

1) Yes, that's right about the tissue packet. I had that in on an earlier version, but it got lost on a rewrite. I'll put it back.

2) Can I ask what kind of food is local for you? Your guide entries are somewhat eclectic...

I agree that compared to some others, in particular Thai, it isn't that hot. It probably wouldn't seem that hot to an American used to Mexican food, or to a Brit used to vindaloo either, but the locals here always seem to assume that Westerners can't eat spicy food. "No Chilli" is the usual way of asking.

3) Singapore Laksa, also known as Katong Laksa, since it was supposedly a coffeshop in the Katong area that invented it. The only other kind you see much of is Penang Laksa, but "laksa" to a Singaporean always means the local one, and it's a lot more common.

4) Yup, but the sign on the front of the stall usually says "Cooked Rice"

5) Noted and agreed on bak kut teh.

6) Noted and will amend. I can't stand tea, so have never found that one out.

7) Noted and will amend, but I need to check the spelling of cincau first. (I don't think that's it.)

Since you obviously know the subject area, can you think of any more really, really important dishes I've missed? I realised just before posting that I'd missed Chicken Rice, which is a pretty significant omission. I keep thinking I've still missed something extremely common. I'm keeping Chilli Crab and Fishhead Curry for the restaurant version (if I ever decide to do one).

Thanks for the footnote. Much appreciated.

Great entry, reminds me of a few great evenings in hawkers places there. Good work

Second round of updates done.

And I found the second typo all by myself! I feel smug.

Never been to Singapore: very interesting

Not sure you need 'not' in bold.

Good point; it should be in Italics, by the House Style.

Bethlyn - I'd just like to reassure you that these are very very minor nitpicks, and that you Entry is fabulous. I'm already looking forward to the next one.

B

Agreed on the bold - it stands out a little too much. Fixed.

A significant part of my job involves writing extremely boring technical proposals and contracts. I discovered a long time ago that if nobody gives feedback, it's because nobody is reading it.

So I'm appreciating the comments, thanks!

*waves energetically just so bethlyn is alerted to her prescence*

Don't worry, I'm always lurking, though I tend not to post as much as some people. Keep up the good work!

hiya bethlyn!

Am a Malaysian so the food is somewhat similar though as I mentioned before I have not been to Singapore in a while so am unsure of what they have there now... or how it is.

I think that the dishes you have mentioned can be considered both Malaysian/Singaporean as there is a lot of history between these 2 countries.

I have a feeling you have mentioned the dishes I can think about - the most usual kinds.

Perhaps, a little more mention on the Malay food section - e.g nasi lemak, rendang.

Good work!

minimy

Done. I also added a proper reference to satay, which really ought to be there but which I'd only mentioned in passing in the health bit.

I think the Malay and Nonya dishes are about the same as in Malaysia, and the Chinese-based ones a bit milder. Apart from Laksa, most of the dishes are pretty much the same as the Malaysian versions.

I was up at Petaling Jaya three weeks ago on business. We stopped off at Putrajaya for a quick look round - very impressive.

Minor update made - changed the ingredients in Nasi Lemak following feedback from a real Singaporean.