Darren Espanto tries 6 Singaporean dishes for the first time!

Canadian Filipino teen idol and singer Darren Espanto was in Singapore last week to promote Be With Me, his latest album. Coconuts Manila caught up with the first runner-up of Voice Kids Philippines as soon as he landed and took him to lunch so we could record him eating Singaporean hawker food for the first time.

We took Darren to Newton Food Centre at 3pm for a #LiveLunch that we streamed on our Facebook Page (watch it here). This was his third time in the Lion City, but his first chance to eat at a “hawker centre,” Singapore’s cheap-but-good food centers that are usually non-airconditioned.

Despite his fame, Darren was very down to earth and didn’t complain about the summer heat. He was up for our food dare and even gave his own twist — he rated each dish. His favorite was a dessert called ice kacang, which resembles the Filipino halo-halo. He gave it a perfect 10. Here is how the rest of the dishes fared.

 


Bak Kut Teh

This soup dish literally translates to “meat bone tea” and consists of pork ribs simmered in a savory broth of herbs and spices. Nope, no tea here. Bak Kut Teh is popular as an after-hours snack because it warms up the stomach after a night of drinks.
Darren says… “It’s really good. It’s actually — better than I thought it would be.”
Darren rating: 8 out of 10

 


Char Kway Teow

Its literal translation is “stir-fried ricecake strips” and that’s just what you get: flat rice noodles stir-fried (sometimes slightly burnt) over high heat in lard and soy sauce. This dish started as a poor man’s dish, but as  more ingredients were added and variations started popping up, it soon blew up as a national favorite among Singaporeans, both rich and poor.
Darren says… “It actually kinda tastes almost like pancit. It has a different texture. And it tastes a bit more Singaporean than Filipino.”
Darren rating: 6 out of 10

 


Prawn Mee

This Hokkien favorite is a stir-fried, noodle-based dish made of egg and rice noodles mixed with dried prawns. It’s typically served with sambal chili and calamansi for that added zing, which Darren liked.
Darren says…: “This tastes kinda plain, but when you put the calamansi in it it tastes a lot better. It’s pretty good.”
D Total Experience: 6 out of 10

 

Oyster Omelette

Here’s a Singaporean hawker favorite with more variations than a traffic enforcer’s rules! Originally from Taiwan, this fried dish consists of oysters enveloped in battered egg and potato starch. It is usually served with chili sauce for zing.
Darren says… “I’ve never had an oyster in my life….It’s squishy and I kinda don’t like the texture? For me it’s disturbing, but it’s pretty good as well.”
Darren rating: 7 out of 10

 


BBQ stingray

As exotic as they may seem, stingrays (pagi in Tagalog) are as common as chopsticks in Singapore. Also known as banana leaf stingray, this dish originated from Malaysia just like many Singapore shares. The fish is barbequed before being generously slathered in sambal paste, which is a crazy savory mix of chili and other tasty ingredients. It is also served with lime for added taste.
Darren says… “This is a bit overwhelming to see. It just tastes like fish. I’d eat this food again.” said Darren, gazing at the hawker staple food.
Darren rating: 8 out of 10

 


Mango Ice Cachang

This dessert is the Singaporean equivalent of our halo-halo, with less ingredients. Hidden under a mound of shaved ice are red beans, palm seeds, sweet corn, and cubes of jelly. The version we got for Darren was topped with real mango strips and syrup.
Darren says…: “It’s actually good! And then, it has different flavors to it. In each side. And I know I’m not supposed to be having it (because of my voice)…” Note: He finished it anyway!
Darren rating: 10 out of 10

 



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