Singapore targets Hongkongers with new food guide
Interestingly, the Singapore Tourism Board (STB) is specifically targetting the Hong Kong market with its new Singapore Food Guide, designed to provide recommendations that suit the HK palate.
STB roped in KC Koo, one of HK's most prolific food bloggers & main contributor to Openrice, as a consultant. Interesting to see what he'll recommend to his fellow Hongkongers - I remembered when I brought 2 HK visitors to Jalan Kayu for roti prata (a common Singapore breakfast option) in 1997 - they'd *never* tried it before!
炒粿條 Fried Kway Teow
好的炒粿條店推介 Recommended Fried Kway Teow in Singapore
a. 歐南園炒粿條麵 Outram Park Fried Kway Teow Mee (Hong Lim Market and Food Center)
b. 禧街炒粿條 Hill Street Fried Kway Teow (Bedok South Market and Food Centre)
c. 老夫子炒粿條 Lao Fu Zi Fried Kway Teow (Old Airport Road Food Center)
d. 源記 Guan Kee (Ghim Moh Market and Food Centre)
e. 興發炒粿條 Heng Huat Fried Kway Tiao (Pasir Panjang Food Centre)
I'm interesting in checking the book out but apparently the first printing/entire batch were handed over to STB. I'll see and ask around if the book ends up in stores with a subsequent printing, but the author seemed to suggest there are no plans for that right now.
I wonder what brought this about, i.e. to attract more Hong Kong tourists to Singapore through food. Our tourism board have been going head over heels getting Mainland Chinese to come in the past decade. Why even look for other markets?
Plus, I don't seriously think Hong Kongers are going to be interested in Singapore food. Just look at the dearth of Southeast Asian restaurants in HK itself. Even Thai restaurants which are popular worldwide don't really make any headway in HK. The HK Cantonese palate is far too removed from the Southeast Asian or other non-Chinese flavours for them to find our cuisines attractive. Many of my HK relatives and friends never like Indian, Indonesian, Thai, Filipino or any such cuisines. Singaporean hawker food is certainly NOT on their list when they visit Singapore.
re: Charles Yu
Yep, Charles, chickens are slaughtered centrally in 14 central poultry slaughter-houses which are strictly-monitored by the Singapore Ministry of National Development's Agri-Food and Veterinary Authority (AVA).
Singapore imports 120,000 live chickens from Malaysia daily (half of our national consumption), but I think these are mostly battery-farm chickens from the Malaysian southern state of Johore.
The Chinese-Malaysians themselves preferred the chewier "village" or free-range yellow-skinned chicken - akin to those Hongkongers prefer, too. But these don't seem to get exported to Singapore, as Singaporeans are more used to soft-textured, fattier chickens. Places that serve "village", or what we call "Kampung chicken" do exist in Singapore, but we'd pay a premium for this variety.