The hawker food of Singapore and Malaysia has very high similarity as they all originated from the same root, an amalgamation of Chinese, Malay and Indian food. Some years ago, a business group has gathered some of the best Singapore hawker food under one concept-store style food court called Food Republic. There are many outlets all over Singapore particularly in the shopping malls.
I visited the one at the newly-renovated Wisma Atria and it was fully packed with diners at lunch peak hours. I visited the same outlet a few years back and the situation was the same. It seems that the food court is never lacking in customers.
I also felt like I was spoilt for choices. I went round and round the stalls looking for something that could really satisfy my gastronomy for Singapore hawker food.
At the end I settled for the fried prawn noodles which is also a signature dish of Singapore hawker food. There was a long queue for the noodles and I knew I had made the right choice, because the first rule in good food hunting is spotting the crowd around it. The chef did not stop cooking the noodles since I first joined the queue. I saw the whole process of how my food was prepared.
When I finally acquire my plate of fried prawn noodles, the next challenge was to look for a seat. I was lucky to find a seat by the glass window and I could finally savour my plate of hot Singapore hawker food. The stir-fried noodles were soft and coated with very subtle prawn broth. The fresh lime and the chili paste that came with it elevated the taste of the noodles to a different level if you like spicy and sour taste.
