Yup, S'pore CKT is sweet. It's fried koay teow with yellow noodle, with sweet dark sauce, bean sprout, cockles, prawn, chinese sausage, no ku chai..

techmostwanted, you going to be in S'pore for how long?

Southern /Nabu ppl prefer sweatness compare to Northern /peipu ppl having the Sour atste bud..Thus Northern luv Assam laksa whcih u hardly find in Southern region (melaka/Johor & Singapore)

I tell u until Today I hate assam laksa...yuckss

i am nanbu ppls. CKT no sweet i no rike!

Memang nanbu food taste different from beibu food.

Another example is the Fried Carrot Cake. Singapore style, black and sweet..

It takes time to get used to it (S'pore food). Esp if kena stay in S'pore for a long period (work/study).

i eated since small so no problem one.

Ya la, nanma ppl no problem with S'pore food. It's the beima ppl not used to it.

My cousin more than 10 yrs in S'pore still every time go back Penang buy Dark Soya Sauce, Five Spice Powder and Asam Ko...

went to lau pa sat last nite and tried 2 satay stalls.. fatman n stall no 7/8

fatman one.. the satay is using mashed meat of some sort.. making the skewers lacking in texture n tenderness... the sauce is lacking in peanuts n watery n oily too.

for stall 7/8, altho the meat is nicer, sauce is thicker n can see nuts, taste wise still lose to Malaysia satays. next is to try the other satays in other places.

after satay go eated fried oyster, said to be good by many sg bloggers, rating 4/5. but waffak i eat 1 mouth nia i nearly laffed because penang's is so much more awesome. theirs is no wok hei at all, chili also sour n watery.

ahkeong u so farnee la

lau ba sat satay is fail one, that y i nvr rekomen to u b4 lol.

ohr jian, mareshia better BUT sg got better and fresher oyster.

let me try to recall where i had a good one...

i dunno it's fail lor, i read the websites n blogs in sg, they all say lau pa sat satay is awesomeness. mana tau is tarp lulz. i agree the oysters are bigger n fresh, that's the only good thing lor

satay i remembered reading changi village got, you verify for me see see

One thing i beh tahan the sg food is the dim sum... no sweet sauce for dim sum?! OMFG i haven't eat any dimsum restaurant is without sweet sauce 1... and the chee cheong fun's sauce is... err... soya sauce anyone?

Others is still ok with me just a lil bit tasteless only... but good for health la...

in hong kong, dim sum are eaten directly wif no chili/sweet sauce

ya man. if u eated wif sos they stare at u!

Ocien..JB got big & juicy Ocien liao..damn shiok at Tmn Sentosa food court...dunno which stall liao...but hor, JB Ocien luxury standard wan..RM6/plate wth 5 biji Ocien nia!!

my plate $5 also 5 biji ocien only

KL rm10 the ojien smaller than siham

they using ocien kia, which i prefer more actually. large ocien, usually not fully cooked is a bit scary tasting for me

No wonder-lah JB go and copy SG..

aiyah, nowadays the Os in the Ocien are from freezer, frozen wan lah..

Frozen wan not fresh & juicy wan..that wan famus in Sitiawan..I hate Kg Cina ocien liao..all using frozen & non juicy ocien wan..But Johor & SG using super big ocien wan...& also klang...Melaka wan like siham kia..so small wan

Singapore got their O supplies from where?

I miss the ocien in Taiwan.. Even their potato chips comes in ocien flavour.

Instead of ocien, P. Ketam got lalacien.