Within M'sia, sometimes Northern ppl also not used to Southern food la..

Anyway, my comments on S'pore (hawker) food:
Katong Laksa, the original one memang no chopstick wan. Use the soup spoon, eat the thick beehoon and soup together- slurpppp..

Singapore BKT, Teochew's peppery, plain looking soup version. Yucks, the soup is prepared with lots of pepper and garlic nia. Sometimes, can find the dark color herbal version, of course taste not as nice wan la..

Singapore CKT - another yucks.. It's black, sweet, wet, and fried with yellow noodle (by default). Last time, when I missed Penang CKT when in S'pore, I asked for CKT - koay teow only, no black sauce, lots of chiili.

Singapore Prawn Noodle - yellow noodle by default, must specify if want yellow noodle with beehun. Soup is pork bones based.

Wanton mee - dried version comes with wet chili. If want something closer to home, ask for don't want chili, don't want ketchup, BUT black soya sauce with pickled green chili. The Cantonese Ah Pek at People Park Centre knows.

My "safe" food in S'pore - chicken rice, duck rice, mee siam, mee soto, "lor mee", laksa, fish beehun soup, "ban mian" or "mee hun koay". Occasionally their Bak-Chor-Mee-Pok-Ta - took sometimes to get used to.

Oh, for those who ask for dried noodle without chili, ketchup is added (almost by default too if you don't specify)

When in S'pore, best to avoid the so-called "Penang laksa", "Penang CKT", "Penang xxx", taste not the same, ingredients also salah. Penang CM should go and sue them for using the word "Penang"..

Now me hungry liao la...

Singapore Satay is ok, but not the peanut gravy.

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?

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).

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...

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

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.