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#SingaporeanFood

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Deirdre Saoirse Moen<p>Imma have leftovers. Chili crab.<br><a href="https://hachyderm.io/tags/SingaporeanFood" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>SingaporeanFood</span></a></p>
Shine F.<p>The first time I was in Singapore more than a decade ago, I failed to appreciate its gastronomic delights because I fell ill for two days (how unfortunate, I know). This time around, I made sure to compensate and eat as many hawker fare as I could. This fishball bak chor mee from Maxwell Food Hall proved to be unforgettable. *Googles recipe* </p><p><a href="https://mstdn.social/tags/Singapore" class="mention hashtag" rel="tag">#<span>Singapore</span></a> <a href="https://mstdn.social/tags/food" class="mention hashtag" rel="tag">#<span>food</span></a> <a href="https://mstdn.social/tags/FoodPhotography" class="mention hashtag" rel="tag">#<span>FoodPhotography</span></a> <a href="https://mstdn.social/tags/SingaporeanFood" class="mention hashtag" rel="tag">#<span>SingaporeanFood</span></a> <a href="https://mstdn.social/tags/TootSEA" class="mention hashtag" rel="tag">#<span>TootSEA</span></a></p>