Very good choices for the food introduction. No fancy and expensive restaurants that doesn't represent real local food. Wishing chef Noda success in the event!
Gd morning. Yr spoken English (pronunciation, grammar, choice of words in expression) has improved alot then when you first started. Must give appreciation to yr wife. My son & wife fr Melbourne who were in Singapore tried all yr the food stalls recommended in heartlands. They enjoyed. Some I don’t even know such places recommended by you has good & affordable food stalls. Keep it up.
This is definitely my favorite episode - very interesting and refreshing to see Singaporean food and culture from Noda-san's perspective! I can't believe you guys ate all that in one day though 😂
Another great production! Love your content and the fact you brought your Japanese guest to lesser known but equally good local food stalls instead of the usual or at times overhyped ones.
Chefs ability to pick out all the good of every dish and meal is what distinguishes him as a Michelin chef. Taking it all in like a sponge and reapplying it 🙏
Going around eating mostly hawker food with a 1 star michelin chef is another level. Glad he discovered new taste and inspired to try dishes made with Durian, actually Malay dishes had durian in them too that's called Tempoyak Durian which is hard to find in Singapore.
I previously saw the news about the Singapore train in Japan and was wondering why they got a Japanese chef rather than a Singaporean chef. So this video was very interesting! It was fantastic seeing Chef Noda's experiences of Singapore's food and his views of the food/flavours and how he would adapt it to the local Japanese ingredients and their palate. I'm very curious to see his interpretation of Singaporean cuisine and if it inspires Japanese tourists to visit Singapore to experience the food and culture for themselves. A very good tour hitting many highlights of hawker food. Excellent representation! 🌟🌟🌟🌟🌟
Nice to see our food being critiqued by a person of another culture, brings a refreshing perspective on it, and a newfound appreciation for our food :)
I'm so proud that Ghib didn't straight off bring Chef Noda to "Tian Tian" when he introduced Chicken Rice. Not saying that "Tian Tian" isn't good (but not my personal favourite) just feel that sometimes things are too overrated by tourists. Actually yummy chicken rices is almost everywhere. Rojak can be anything you like, salad or appetizer, sometimes my mum would buy the big portion one and eat it as dinner LOL.
Thank you for introducing Singaporean food & visiting my area, Bedok. My sister said Blk 58 BCM is tastier than Blk 85. I haven’t tried it bcoz it opens during the day only.
Hi Ghib n Chef Noda,, what a fun episode da ne,, i cant imagine how chef Noda think of Durian 🤣,, btw that coffee n butter maji ka yo ,, is that even drinkable Ghib?? btw its a very fun vlog Ghb i hope chef Noda will come back again to Sing with lots of his friends to enjoy Singapore food again,, また 来て ね。。😅 シンガポール．．Huat Ah Ghib,, 👍🍺😇😎
So much hawker food in one day is an amazing feat! Would wish he had tried curry fish head, salted egg dish, malay, nonya and eurasian cuisine. Should take him out for 2 days.
one of the thing to try could actually be the durain huskfruit. Put meat balls inside the cavity of durain, tie it up and charcoal it.. the smell of the durain to the husk will seep into the roll of meat. Worth trying. Then we can use all the durian shell/husk
ROJAK (Fruits & Vegetables Salad Mixed With Shrimp Paste Sauce (Main ingredients Shrimp Paste, Sugar++++can remember). Haven't try the varities of Pork Dishes. 1. Melt on the mouth Char Siew 2. Roast Pork. 3. Braise Pork (Tung Bo Rou, Pork Belly, Pork Knuckles, Innards-Intestine, stomach teow chew style). So many more. It would take 1 month stay for any first time chef who wants to learn Asian Chinese cuisines.
Thankfully you did not bring him to Maxwell market for the over-rated chicken rice. 😂 Good recommendations that reflect more closely to our daily life instead of fancy high end famous restaurants.
Having tried over 50 different bcm stalls (bcm is our pride ! ) i feel that The bedok 85 bak chor mee is overrated. 58 bak chor mee is more recommended, but nothing is compared to the OG hill street tai hwa bak chor mee.
As someone who has a Japanese wife, I have a fair idea of what Singaporean food they like and Hokkien mee is one of the favourites. It's a wasted opportunity that Chef Noda was not introduced to it.
Good job! Great intro to somebody new to Singapore local cuisine I guess you cover some basics for a start although there are too many to cover in one session where things like popiah or carrot cake or chwee kueh or mixed rice or even laksa and mee Siam may be explored later even peranakan foods. Anyway it's a great selection here to savour.thanks for sharing too
I’m glad that Chef Noda got to experience some of our local food. But wondering why you both ate chicken rice without dipping the chicken in black sauce ( together with chilli sauce)? Also how come you were both standing & eating ? I hope during his stay in Singapore he manages to eat other food like fried carrot cake ( black type is more tasty), mee goreng, meesiam, mee rebus, lontong,Indian rojak, etc etc….
I’ve gone to heap Seng Leong recently.. I thought the kaya toast and coffee were below average (the kaya was little, the toast wasn’t crispy, and the food/drinks were not hot) - I’d rather visit Killiney’s. But I guess there is a sense of history which would be good for foreigners to enjoy.
I'm not sure if you have try any other Malay food but there's so many options out there. Nasi Ambeng, Nasi Sambal Goreng, Mee soto, Mee Siam, Mee rebus, Lontong, Nasi rawon, Nasi campur, etc. Malaysia also have Tempoyak ikan patin. It's made of fermented durian and spices. It's so good! 😋
Wee nam kee chicken better leh. Try Dragonfly BCM at West coast market also better. You didn't try the chendol when you're at golden mile hawker? Your guest is right about using durian as sauce. There actually at durian curry fish at Bras Basah complex
Very good choices for the food introduction. No fancy and expensive restaurants that doesn't represent real local food. Wishing chef Noda success in the event!
How this chef ate for 9 hours and his white T-shirt remains spotless amazes me.
Thats why he is a Michellin chef 😂
Yea he’s a chef
Thanks for introducing our hawker food to Chef Noda! Nice to see how others think about our local food . Hope to see more of such videos 👏👏
This video made me miss Singapore so much! So envious of Singaporeans with all these amazing cheap hawker food 🤤 I need to go back soon!!
Pls come back soon😊
Gd morning. Yr spoken English (pronunciation, grammar, choice of words in expression) has improved alot then when you first started. Must give appreciation to yr wife. My son & wife fr Melbourne who were in Singapore tried all yr the food stalls recommended in heartlands. They enjoyed. Some I don’t even know such places recommended by you has good & affordable food stalls. Keep it up.
Than, not then.
Steady lah.... U bring him eat crab inside kopitiam, rather those big restaurant like Jumbo seafood ! 😊
Eat like a local. Steady!
low budget la 😆
need more subscriptions then next time bring him go Jumbo
@@yhyh9226 jumbo for tourists 😂
Crab Kingdom is actually not that cheap. They are high quality, I paid around $90 for that amount that they ordered.. and tastes better than Jumbo
This is definitely my favorite episode - very interesting and refreshing to see Singaporean food and culture from Noda-san's perspective! I can't believe you guys ate all that in one day though 😂
Very good introduction to all the SG local foods.
Thank you Gibby
your best video so far. i'm impressed by your knowledge and love for Singaporean food.
Wow, thank you!
Another great production! Love your content and the fact you brought your Japanese guest to lesser known but equally good local food stalls instead of the usual or at times overhyped ones.
Wow this episode has so much Singapore local foods, its a great introduction for any foreigner. 🎉🙏👍🏻
Chefs ability to pick out all the good of every dish and meal is what distinguishes him as a Michelin chef. Taking it all in like a sponge and reapplying it 🙏
Well said!
Going around eating mostly hawker food with a 1 star michelin chef is another level. Glad he discovered new taste and inspired to try dishes made with Durian, actually Malay dishes had durian in them too that's called Tempoyak Durian which is hard to find in Singapore.
Wah didn’t know got such dish
@@GhibOjisan Indocafe (a Peranakan restaurant at Scotts Road) serve Udang Tempoyak Durian, which is a prawn dish.
This episode is simply awesome and lovely. Thank you for showcasing Singaporeans food to the chef. 😄👍🏻👍🏻 please do more of such videos. Thumbs up❤
Ghib’s videos just keep getting better and better - both in content and videography👍👍😄
Ghib San. Your content never let us down. Thanks for promoting SG hawker food culture
Chef noda is incredible, even the butter kopi he was able to take and give a concrete proper flavour profile, sasuga Michelin star restauranteur
Such a wholesome video! Loved it!
Wah! Thanks for dropping by Bedok, my heartland home for 40 years (and counting) :)
Thank you for promoting Singapore.
Great job Mr Ghib! You have made fantastic selection of the food that the Chef should try.
I really enjoyed the chef's perspective and comments on Singaporean food! Great video!
This episode is very interesting. Thank you for introducing all the delicious food.
thank you for being such a good guide to Singapore food! You make such a great Ambassador! love your content =] keep it going!
Glad you showed him around Singapore and brought him to eat authentic local Singaporean dishes:)
I previously saw the news about the Singapore train in Japan and was wondering why they got a Japanese chef rather than a Singaporean chef. So this video was very interesting!
It was fantastic seeing Chef Noda's experiences of Singapore's food and his views of the food/flavours and how he would adapt it to the local Japanese ingredients and their palate. I'm very curious to see his interpretation of Singaporean cuisine and if it inspires Japanese tourists to visit Singapore to experience the food and culture for themselves.
A very good tour hitting many highlights of hawker food. Excellent representation! 🌟🌟🌟🌟🌟
Kopi Gu Yu for the WIN!!!!!
Great choices for the food selection. Not like what most other channels would do and done to death. And mostly over-rated.
Thanks
Glad you enjoyed it! 👍
Nice to see our food being critiqued by a person of another culture, brings a refreshing perspective on it, and a newfound appreciation for our food :)
I am very happy to see Chef Noda enjoyed SG food 😀
Welcome to Singapore, Chef Noda and enjoy our cuisines
I'm so proud that Ghib didn't straight off bring Chef Noda to "Tian Tian" when he introduced Chicken Rice. Not saying that "Tian Tian" isn't good (but not my personal favourite) just feel that sometimes things are too overrated by tourists. Actually yummy chicken rices is almost everywhere.
Rojak can be anything you like, salad or appetizer, sometimes my mum would buy the big portion one and eat it as dinner LOL.
I find many Singaporean eat it as dessert, after a good main meal.
Best episode I have seen. 👍
Very good video 👍👍 love your videos so so so much ❤❤❤
Thank you for introducing Singaporean food & visiting my area, Bedok. My sister said Blk 58 BCM is tastier than Blk 85. I haven’t tried it bcoz it opens during the day only.
I also like Bedok 85 Hawker Centre. Next time you eat BCM there, you can ask if they have dumplings (sells out quite fast) which they make themselves
Yes, I found the place for the chilli crab, it's at Blk 25 New Upper Changi Road (Crab Kingdom).
your mutlicultural view on food is very impressive.
Oh i miss Singapore hawker stalls. I need to come back. Finished off with chili crab nice!
Chef Noda deserves an award for keeping his T-shirt white through a very very challenging gauntlet. I'm so impressed
May all your wishes come true in your heart feeling soul
Yes, in Malaysia we used fermented durian called tempoyak to cook patin (one type of fresh water fish) where the fish taste is mild.
18:00 the best bak chor mee is actually two rows behind in the same hawker centre, called teo hong 潮洪
Chef Noda is so modest. As a SGrean, I personally feel Japanese cuisine is the most creative in the world.
Nice episode 🙃
A job well done., with introduction of our food culture 👏👏👏 hawker food👍👍👍
Singapore theme Train - Appetizer - Satay, Otah, Chicken Wings (choose 1), Main - Chicken Rice, Nasi Lemar, Roti Prata, Bah Chor Mee (choose 1), Dessert - Chendol, Durian Scones, Bo Bo Cha Cha (choose 1)
Hi Ghib n Chef Noda,, what a fun episode da ne,, i cant imagine how chef Noda think of Durian 🤣,, btw that coffee n butter maji ka yo ,, is that even drinkable Ghib?? btw its a very fun vlog Ghb i hope chef Noda will come back again to Sing with lots of his friends to enjoy Singapore food again,, また 来て ね。。😅 シンガポール．．Huat Ah Ghib,, 👍🍺😇😎
Yeah surprisingly quite nice😆
love the video! makes me hungry
nice
This chef has a very pleasant personality. He seems like a honest and sincere man. Glad he loves Singaporean food.
All michelin star chef is amazed of the complex taste of durian and see what he can do in his restaurant. he will come back.
Good job Ghib !
Rojak is an appetizer. It’s light and usually we eat in btwn meal or bf or after main meal.
Ghib awesome food ambasadoring!
Haha I’m doing my best! 😉
Try the BBQ stingray in Bedok Fengshan 85. One of the best place to eat BBQ stingray
So much hawker food in one day is an amazing feat! Would wish he had tried curry fish head, salted egg dish, malay, nonya and eurasian cuisine. Should take him out for 2 days.
Ghib loves hawker as much as KF Seetoh
one of the thing to try could actually be the durain huskfruit. Put meat balls inside the cavity of durain, tie it up and charcoal it.. the smell of the durain to the husk will seep into the roll of meat. Worth trying. Then we can use all the durian shell/husk
Sounds amazing🤤🤤
Ghib, you’re becoming more and more Singaporean than a Jipun lang .. drinking Chilli crab 🦀 sauce is an all time local habits… haha😂
Didn’t know 🤣
Thank You for your beautiful video
😌👍🌷🤍❤️
ROJAK (Fruits & Vegetables Salad Mixed With Shrimp Paste Sauce (Main ingredients Shrimp Paste, Sugar++++can remember). Haven't try the varities of Pork Dishes. 1. Melt on the mouth Char Siew 2. Roast Pork. 3. Braise Pork (Tung Bo Rou, Pork Belly, Pork Knuckles, Innards-Intestine, stomach teow chew style). So many more. It would take 1 month stay for any first time chef who wants to learn Asian Chinese cuisines.
i need togo to xing ji next time i visit, looks so good but such a pain to get to!
Thankfully you did not bring him to Maxwell market for the over-rated chicken rice. 😂 Good recommendations that reflect more closely to our daily life instead of fancy high end famous restaurants.
Appetizer or salad Rojak.The crab looks unami delicious 😋
Flip prata you mean not stretch really nice of you to take time intro singapore food 😊😊😊😊😊
❤
Ghib, you are really the food ambassador of Singapore 😂❤
Happy to be🤣
Nice video!
bak chor mee is meant to be dry and spicy served with a bowl of soup on the side. The vinegar will give it a strong kick.
Ya lor. I thought Ghib bring chef to Hill Street Tai Hwa bcm at first. Soup bcm is okay but dry style is way better
You missed out Laksa and Hokkien Mee! 2 of the most iconic local dishes.
シェフとのグルメツアー楽しかったです😊 ビール🍺出てきて笑いました
Hi Ghib san… it would be great if you could go to Japan and do a video on the SG-inspired food that Chef Noda created. Would love to see that!
😆🫣🥺
Ghib is correct about mantou, it have been around since 13th century in the Yuan Dynasty.The french may have copied it.
Where where
ROJAK EAT AS YOU WISH, COULD BE BOTH APPETIZER OR SALAD , CHOICE IS TO INDIVIDUAL LIKINGS.😋😋
Mee rebus, mee siam, hokkien prawn noodles, etc
I enjoy your shows more than any other food shows introducing Spore food. So entertaining and you are really very funny!❤❤❤❤❤
Having tried over 50 different bcm stalls (bcm is our pride ! ) i feel that The bedok 85 bak chor mee is overrated. 58 bak chor mee is more recommended, but nothing is compared to the OG hill street tai hwa bak chor mee.
Agreed
Sorry personally I really like bedok bak chor mee. Is really delicious and comforting.
He is lucky to have u bring him around try all those delicious 😋 🍜🍛🍲🦞🦀food in Singapore 😅
As someone who has a Japanese wife, I have a fair idea of what Singaporean food they like and Hokkien mee is one of the favourites. It's a wasted opportunity that Chef Noda was not introduced to it.
I have a Japanese friend that loves bak kut teh. He can try 4 different stores in a day 😂
Wish we had more stomach space and time! Yes Jippun loves Hokkien mee
Good job! Great intro to somebody new to Singapore local cuisine
I guess you cover some basics for a start although there are too many to cover in one session where things like popiah or carrot cake or chwee kueh or mixed rice or even laksa and mee Siam may be explored later even peranakan foods. Anyway it's a great selection here to savour.thanks for sharing too
Yeah cannot cover everything, got too many nice food 🤣
rojak style for appetizer, bak chor mee for main course and then durian ice kacang for dessert!
Beautiful three course meal!
aiyah, missed out on laksa, char kway teow and hokkien mee
chicken rice chilli ftw!
I’m glad that Chef Noda got to experience some of our local food. But wondering why you both ate chicken rice without dipping the chicken in black sauce ( together with chilli sauce)? Also how come you were both standing & eating ? I hope during his stay in Singapore he manages to eat other food like fried carrot cake ( black type is more tasty), mee goreng, meesiam, mee rebus, lontong,Indian rojak, etc etc….
We did eat with all the sauces!
Rojak we eat either for leisure or dessert
This man is more local than Singaporeans by now
I’ve gone to heap Seng Leong recently.. I thought the kaya toast and coffee were below average (the kaya was little, the toast wasn’t crispy, and the food/drinks were not hot) - I’d rather visit Killiney’s. But I guess there is a sense of history which would be good for foreigners to enjoy.
Try the dry version Teochew Bak Chor Mee at Kovan market.
Name and unit number of stall please 🙏
@@bakkwa8705 Yam Mee Teochew Fishball Me #01-35
@@ngken6275 Thank you 🙏
I'm not sure if you have try any other Malay food but there's so many options out there. Nasi Ambeng, Nasi Sambal Goreng, Mee soto, Mee Siam, Mee rebus, Lontong, Nasi rawon, Nasi campur, etc. Malaysia also have Tempoyak ikan patin. It's made of fermented durian and spices. It's so good! 😋
Personally into Nasi Ambeng right now, really sedap!!
You look like Shohei Otani
Rojak is a starter or so call salad
nice introduction👍
いつもお疲れ様です。
Rojak is a salad dish of Javanese origin
Wee nam kee chicken better leh. Try Dragonfly BCM at West coast market also better. You didn't try the chendol when you're at golden mile hawker? Your guest is right about using durian as sauce. There actually at durian curry fish at Bras Basah complex
I think rojak is like salad. It contains fruits.
There just has to be that one uncle.
That makes his day tour experience all the more quintessentially Singaporean!
He’s the best!!
I somehow can hear your mother in law saying the ending aisatsu. "Jipun lang zao liao " 😂