Local Cusinee

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.

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.

The Hokkien Mee was simply prawn-tastic! The noodles soaked up all the umami-rich broth like they were on a seafood holiday, and the prawns? Wah, so fresh they practically waved their tails at me. Add in the lala (clams), and you’ve got a shell-abration of flavors! Served in a clay pot, everything stayed warm and cozy – no shrimp-ing on quality here.

The sides were equally shell-shocking. The prawn paste chicken (har cheong gai) was fried to crispy perfection – one bite, and I was hooked. Juicy, aromatic, and definitely no small fry! The pork roll was another star – solid bite and seasoned so well, it deserves a round of a-prawns.

This meal wasn’t just good; it was prawn-star level. Perfect for anyone looking to dive into some proper Singaporean seafood delights. You’ll definitely be back for anemone round!