Singapore's TidbiTs

Singapore Food & Culture There are few things more satisfying in Singapore's relentless heat than biting into a potong ice cream — a thick, rectangular slab of frozen goodness wedged between two crisp wafers or folded into a slice of rainbow-colored bread. It costs no more than $2. (Well it used to be a dollar or so.) It takes seconds to serve. And it might just be the most underrated dessert in the city. 📍 Quick Navigation What Is Potong? The Flavors Where to Find Them Why It Matters Yam flavoured potong ice-cream with wafer biscuits — simple, square and delicious! What Is Potong? Potong means "cut" in Malay, and that's exactly what you get: a generous slice cut from a large block of ice cream, then sandwiched in your choice of wafer or soft, pillowy bread. No cones, no cups, no frills. The result is handheld, portable, and gloriously messy — the kind of treat you eat while walking, sweating, and smiling. The bre...

Singapore Food & Culture Popiah is one of Singapore's most beloved street foods — a paper-thin wheat flour crepe wrapped around a savoury filling of vegetables, seafood, and condiments. It comes in two distinct styles: the fresh "wet" version (soft, pale, and uncooked) and the deep-fried version (golden, crisp, and shatteringly crunchy). 🥬 What's Inside? A good popiah is all about balance. The filling typically includes: Jicama (bang kuang) — the star ingredient, slow-cooked until tender Carrots and bean sprouts — for texture Eggs — usually scrambled or thinly omeletted Prawns — optional, but common in premium versions Lettuce, parsley, and garlic — for freshness and aroma Crushed peanuts — for a nutty crunch Sweet sauce and chilli paste — the flavour backbone The filling must be well-drained before rolling. A soggy popiah is a failed popiah — it should be moist and flavourful, but never wet enough to seep through t...