With a stupid o’clock flight we preemptively booked the lounge with massage chairs, free internet, free food, drinks and alcohol but with my eager eating throughout the day I don’t know how much I can actually consume.
My last day in Singapore started off with a cookie filled with lotus seed paste from Fung Wong confectionery.
Followed by an early lunch at The Chicken Rice Shop.
With no clear direction of what to order, I just went with simple Hainanese chicken rice set with a soup and the recommended ‘3 layered drink’.
I was trying to decide if the ‘3 layered drink’ was really just a lazy chef’s milk tea who couldn’t be bothered stirring. The three layered drink tasted like if you were drinking a milk tea and chewed on the bubble at the same time, but sweeter. I couldn’t finish it, a little OTT for me.
The chicken was nice enough but for me the flavours were truly in the rice and the ginger and shallot sauce accompaniment. MMMmmmm mmmmmm.
Succulent juicy chicken.
I was needed back at the resort but before I jumped on the monorail, I grabbed a Portuguese tart from 8tarts n pastries. Not great, so I’m glad that I only got the one.
After a browse at the Aquarium, it was time for second lunch where we headed to the ‘Malaysian street food’ at the Sentosa resort world. We grabbed a huge chicken rice claypot that could have fed a family and one last dose of char kway teow. Both were delicious and full of Chinese sausage. 
Humble ingredients that might not look like much, but I absolutely loved this.The noodles were stir fried fresh and proved to be very popular with a long queue.I could feel my eyes roll back into my head and my body shutting down into a food coma but I just wanted one last thing, a you tiao from Dough Culture. It was really nice. Slightly crispy, not oily and really soft and chewy. The perfect ending to my food adventure.
Thank you Singapore and Penang for my fabulous foodie adventure. Now it won’t feel right when I pay for a $15.00 lunch back in freezing Canberra.
TALES OF A CONFECTIONIST 