Kuidaore in Singapore East Coast Lagoon Food Village: Char Kueh Tiao, Oyster Omelette (Aug issue 2022)

In this 10th anniversary edition, we introduce the Char Kway Teow and Oyster Omelette at the East Coast Lagoon Food Village, guided by Singapore-based musician Leslie Tan. (Date of interview: 26 and 28 May 2022)

East Coast Lagoon Food Village
（1220 ECP, Singapore 468960）

Char Kway Teow 
 (春香Choon Hiang)

Looks like Japanese fried noodles. It contains fine and medium-sized flat noodles. These flat noodles, similar in appearance to fettuccine, were very elastic and had a great texture. Firm and sauce-based. The lime on the side gave it a refreshing taste, and I could have eaten as much as I wanted.

According to Leslie, this shellfish is a bivalve called a cockle. I don't know if there is a shellfish similar to this in Japan, but I have seen pictures of cockle and the texture seems to be similar to red shellfish. The taste of this shellfish was so good along with the noodles that I want to return to this hawker stall again and again.

Leslie told me that the dish has a "smoky aroma from the iron wok", called "Wok Hei". I’m afraid I couldn't recognise the aroma, but I would like to taste this dish with that aroma one day.

春香（Choon Hiang）

Oyster Omelette 
(松記蚝煎Song Kee Fried Oyster)

There was a queue when I visited this hawker stall at night. The oysters are moderately rare and you can taste the milky flavour of the oyster. The oysters and egg are a perfect match. The eggs soaked up the flavour of the oysters and I wanted to eat them with rice. The coriander on top finishes off the flavour of this dish. The accompanying chilli sauce can change the taste and finish the dish without getting bored. I have had 'oyster omelette' at several hawkers, but this one is worth a try. The queues are understandable. 

松記蚝煎（Song Kee Fried Oyster）

(End of edit)

When I asked some people 'What hawker centres do you recommend in Singapore?',  the answer from many was 'East Coast Lagoon Food Village'. This was the first experience of this hawker for the five members of the editorial team interviewed for this report. The open atmosphere was wonderful, but the location on the beach was the best of all. It was hot and sparsely visited when we went there at lunchtime, but at night it was so busy that it was hard to find an empty table. Tasting hawker food while watching the sea... a unique and luxurious moment in Singapore. 

We would like to thank Leslie for his help with this interview. He is a cellist who plays in groups such as Red Dot Baroque. He is a musician who is recommended by the editorial board members who have experience in arts management. There will be a concert at the end of August, so please check the website.

Red Dot Baroque

　https://www.reddotbaroque.com/

イースト・コーストのビーチ

Leslie Tanさん

Text and Photographs by The Southern Cross Editorial Committee
＜The Japanese School Singapore (Clementi campus) Maejima Yuta, Tabata Mayu , Taharaguchi Wakako , Ruiz Kiyoko, Eiji Shino ＞

The following are quotations from descriptions of local foods in the booklet "Kuidaore in Singapore" (available at the clubshop) published by the Heritage Committee.