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Hot and Sour Soup, known in Mandarin as Suan La Tang (酸辣汤), is one of the most iconic comfort dishes in Chinese cuisine. The bowl in the image reflects its classic form – rich brown broth, silky strands of egg, earthy mushrooms, tofu, bamboo shoots, …
Laab Gai is a classic Thai chicken salad celebrated for its bold, vibrant, and refreshing profile. The dish is typically made with chopped or shredded chicken tossed in a lively mixture of lime juice, fish sauce, chili flakes, toasted rice powder, onions, herbs, and sometimes …
This comforting bowl appears to be Teochew-Style Fish Soup, a beloved staple in Singapore and Malaysia. The soup is typically light, milky, and savory, featuring sliced white fish, prawns, tofu, seaweed, and chopped spring onions—very similar to what is shown in the image.
Teochew Fish Soup (also known as Teochew Fish Slice Soup) is a clear or lightly milky broth made with fish bones, fresh sliced fish, vegetables, and sometimes seafood extras such as prawns or squid. The version in your photo includes prawns, seaweed, and spring onions—common modern additions that make the dish heartier.
The soup is known for its clean, delicate, and naturally sweet flavor, achieved from simmering fish bones with ginger and aromatics.
The broth has a light umami brininess, with subtle hints of ginger heat, while the fresh fish slices remain tender and flaky. Adding prawns brings mild sweetness, and the chives add freshness. Overall, it is soothing, warm, and nourishing, perfect as a comfort meal.
The dish originates from the Teochew Chinese community, many of whom migrated from Guangdong to Southeast Asia in the 1800s. Fish was abundant and affordable, so a light broth made from fish bones became a staple.
Unlike other Chinese soups that can be heavy or herbal, Teochew soups traditionally lean toward purity and natural flavors, allowing the freshness of the ingredients to shine.
This minimalist cooking philosophy shaped the dish into what it is today: simple but incredibly soulful.
Historically, Teochew fish soup was made with
Over time, particularly in Singapore, hawkers adapted it to suit modern tastes by adding:
The soup evolved from a humble fisherman’s dish into a well-loved hawker favourite across ages.
Today, Teochew-style fish soup is a popular lunch dish in Singapore, known for being healthy, light, and comforting. You can find it in hawker centres, food courts, and even modern eateries that use premium fish like batang, red snapper, or grouper.
It remains one of the go-to choices for people looking for something hearty but not oily or heavy.
In Singapore, the typical price ranges from:
This is Thai Green Curry, known locally as Gaeng Keow Wan. Recognized instantly by its vibrant green hue, silky coconut base, and pops of red chili and basil, this classic Thai curry is beloved for its creamy, spicy, fragrant, and slightly sweet profile. The balance …
This is Mee Rebus, a beloved Southeast Asian noodle dish famous in Malaysia, Singapore, Indonesia, and Brunei. Its name simply means “boiled noodles”, but the experience is far richer than the literal translation. How It Tastes Mee Rebus is known for its thick, sweet-savory gravy …
The dish in the image is Nasi Kerabu with Spiced Chicken, a signature Malaysian meal known for its striking blue-tinted herb rice paired with richly seasoned chicken. Nasi Kerabu is instantly recognizable by its vibrant colour and fragrant mix of fresh herbs, toasted coconut, and crunchy condiments. Combined with a deep, spicy chicken gravy, it becomes a beautifully balanced plate of flavour, texture, and aroma.
Nasi Kerabu is refreshing yet bold.
The rice itself is light, herbaceous, aromatic, and slightly nutty from the combination of shredded herbs and toasted coconut (kerisik). The garnish adds crunch, brightness, and natural sweetness.
The chicken, cooked in a spicy, coconut-based gravy, brings depth: smoky, slightly sweet, savoury, and warmly spiced. Together, it creates a contrast of fresh + fiery, light + hearty, making it one of Southeast Asia’s most beloved comfort foods.
Nasi Kerabu comes from the East Coast of Peninsular Malaysia, particularly Kelantan and Terengganu. Historically, the rice gained its blue colour from bunga telang (butterfly pea flower), which villagers grew in their backyard gardens. The herbs used—torched ginger flower, lemongrass, kaffir lime leaves, ulam—reflected local agricultural life where every household had access to fresh greens and backyard produce.
The dish was traditionally enjoyed during community gatherings, markets, and festive seasons. It was a symbol of togetherness, where families prepared large trays of herbs, sambal, and kerisik in a communal setting.
Originally, Nasi Kerabu used only natural colouring from butterfly pea flowers and simple kampung herbs. Over time, the dish evolved with additional garnishes such as:
The chicken accompaniment also differs today. While traditional versions used Ayam Percik, modern cooks pair it with Ayam Rendang, Ayam Masak Merah, or other spiced variations—just like the richly sauced chicken in your photo.
Today, Nasi Kerabu appears everywhere—from roadside warungs to modern cafés. Chefs now plate it more elegantly, incorporate modern garnishes, and serve it with contemporary side dishes while preserving its nostalgic flavours. It remains a proudly Malaysian dish that celebrates culture, colour, and culinary identity.
In Malaysia:
In Singapore: