Restaurant
Kelong Singapore
October 1, 2008
Singaporean cuisine here is top notch. Rotis—tender, flaky and crisp, served with a bright curry dip— make for a great starter. The classic fortifying soup, bah kut teh (literally “spare rib tea” in Chinese) is a deeply soothing broth scented with herbal wolf berries. The laksa was a perfect balance of coconut cream, sprightly spices, and seafood flavors. Definitely worth seeking out through the Canada Line construction on No. 3.
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