00:00Welcome to Chinatown in Singapore. In this video, I'm looking for the most exotic food I can find in the Chinatown Complex Hunker Center.
00:07The Hunker Center here is very special. It contains all the essence of street food, but it's all in one building.
00:13There are over 50 vendors side by side by side by side, so you can conveniently walk through the center, look at the vendors, and decide what you want to eat.
00:20But today, I'm not up for any old meal. I'm looking for something strange, unique, something you're not going to find on your average TGI Friday's menu.
00:27Sorry, there will be no tacos or burgers in this video.
00:30But maybe a quesadilla.
00:35Fortunately, most of these places have English on the menus.
00:38Yes, sometimes the translations can be a little interesting, but here, I fully understand what they've got because they also have pictures.
00:44Perfect for me. Like, my favorite kind of book.
00:46This man, right behind me, he is known as the Beef King. At least that's what it says on his sign.
00:50And I'm going to try out his braised beef tendon.
00:56This is the Beef King himself, and this is the braised tendon.
01:00Cut that up a little bit. You can see it's just been braising for hours and hours. It looks juicy and chewy.
01:05On the side. Chinese entertainment on YouTube. Veggies come here on the plate. The tendon goes on top.
01:12Next, he's putting on some sauce.
01:13Oh, that looks delicious.
01:16That is the Achilles heel of this particular bovine.
01:19It's like a jelly. You can hardly hold it with a chopstick.
01:22It's squeezing out. This is absolutely not low in fat.
01:25I'm not sure what else is in there. You know, people say collagen, so it's good for your skin.
01:32Oh, man.
01:33Wow.
01:34So gooey, rich, and delicious. That sauce tastes like a soy-based sauce. It's almost more of a gravy.
01:40It's a little bit savory, and it helps to cut the intensity of that very gelatinous fatty tendon.
01:44It's not even just about the taste. It just has a mouthfeel that is very satisfying.
01:48And then, you know, for balance, because we're eating pure fat, we need a little bit of salad.
01:51Some braised bok choy.
01:53This is like one of the coolest things that you would just never find anywhere in the USA, unless you're at a Chinese restaurant.
01:59The mission continues. I just found a very interesting stall behind me.
02:04It is a soup stall owned by my man, David, right here. Boom.
02:07Here they have a few ingredients that I'm going to guess you've never seen before.
02:10They have one soup that is called Old Cucumber.
02:14Cucumbers. They are my least favorite food ever, but I'm going to try it out today because it's something new.
02:18Putting my life on the line.
02:20You might be wondering, what the heck is Old Cucumber?
02:22This ingredient is usually used to make Chinese soup.
02:25Bingo.
02:26It starts with the stock right here and real bits of Old Cucumber.
02:30It is big. It is old. It is brown for some reason.
02:34He's digging around piece by piece, trying to find the good chunks.
02:37That is an interesting looking vegetable.
02:39Old Cucumber is essentially cucumber, which has been aged.
02:43Oh.
02:44And plenty of broth on top.
02:47It is like that 1970s brown that everyone had in their kitchen.
02:54Wow.
02:55The outside is kind of rough, almost sandpapery.
02:58And I wonder if people actually eat that.
02:59They must.
03:00The inside is very soft.
03:02I mean, like a beautifully stewed radish.
03:04You put your chopsticks into it, it disintegrates immediately.
03:07Quite delicious.
03:09But that outside, it's not off-putting.
03:11It's just like, why are you there?
03:13We have our other broth right here.
03:15On top, this is called fish moth.
03:17This is actually the dehydrated, rehydrated air bladder of the fish.
03:21So there's pork stomach on the bottom.
03:23And then now he's putting in the fish moth.
03:25The thing that fills up, that allows it to go up or down in the water.
03:28That is that.
03:30He's putting in the broth.
03:31This is a completely different broth.
03:32Very beautiful.
03:33Parsley on top.
03:34It is an unusual ingredient that you don't really get to see every day.
03:40It's kind of like a fried and boiled tofu.
03:42It starts out spongy.
03:44Then you get to the middle, it's a little bit more crunchy.
03:46Honestly, I like it a lot.
03:47He's also put in pork intestines.
03:49And who knew this would apparently be the perfect pair to freaking fish bladder?
03:52That is like tender and delicious.
03:57Some of the best intestines I've ever had.
03:58Knockout.
03:59Good round.
04:01Really, I have no strategy here.
04:02There are so many places.
04:03I said 50 before.
04:04It's over 100.
04:05Behind me now, pork trotters.
04:07Essentially, either the wrist or the ankle of a pig.
04:09They've braised it for days.
04:11Let's go in the chicken.
04:12Chicken?
04:12Let's go in the kitchen and check it out.
04:14Boom.
04:15We broke it to another kitchen.
04:16He's going in the oven.
04:18Pulling out his pan.
04:19Oh my gosh.
04:19Look at that bowl.
04:20The next step, he takes the scissors to it.
04:23Cutting around the bones.
04:24The meat is so soft and tender, including the skin on the outside.
04:27And it's just soaking in this beautiful soy-based sauce.
04:30Oh my gosh.
04:31He just takes the bone out so easily.
04:32The other bone, gone.
04:33This pig is going to need a cast or at least a splint.
04:36Oh, and he puts on even more sauce.
04:39So the owner's made another suggestion here.
04:40This is the herbal chicken drumstick for $6 Singaporean dollars.
04:43He's going back in the trusty braising oven.
04:46Toss that on a plate.
04:47He's going to open it up and reveal what's inside.
04:50Wow.
04:50It is actually quite about...
04:51Oh, here it is.
04:52It's coming.
04:52It's opening.
04:53Oh, are you serious?
04:54It's just more tinfoil underneath.
04:55Oh my gosh.
04:56What a tease.
04:57The end of Hunger Games Part 1.
04:59If there's more tinfoil under this, I'm going to be so sad.
05:01Oh no.
05:01Oh, hold on.
05:02Okay.
05:02Now a plastic bag.
05:04Guys, this is the most ingredients I've ever seen that aren't made of food.
05:07Oh, absolutely.
05:08Yes.
05:08That is the drumstick.
05:10Boom.
05:11Animal parts.
05:12I'm going to start with the one that I know is just so obviously going to be delicious.
05:15The pork trotter.
05:22Whoa.
05:23It's like North Korea is testing a nuclear missile in my mouth, which means it's like really good,
05:27but it doesn't quite work.
05:29Just kidding.
05:29Not about North Korea.
05:30This works.
05:32This is amazing.
05:33It tastes like a Chinese five-spice blend.
05:35So it's super savory.
05:36Just an incredible depth of flavor.
05:38The skin melts on your tongue.
05:41The pig wrist is handled tenderly with love and care until it's just absolutely melts in your mouth.
05:46Perfect.
05:47The best thing I've had this week.
05:50This is a big old chicken drumstick.
05:52Let me try to pick this up.
05:54Oh, wow.
05:55That is super fall-off-the-bone soft.
05:57So it must have been in the oven for six hours, six days, since the beginning of the pandemic.
06:01I'm not sure.
06:02Let's try it out.
06:04Whoa.
06:05The chicken skin itself is like the pork skin melting on your mouth.
06:09The meat is nice and tender.
06:10It's delicious blends of medicinal herbs and spices.
06:12It should be award-winning.
06:13By the way, can I say something?
06:14Super jealous of these guys drinking all these beers behind me.
06:16Old Chinese dudes come here and they drink giant Jingtao beers.
06:20To be young again.
06:21I mean, old again.
06:27The stall behind me has so many interesting menu items.
06:34You can see the names, but no pictures.
06:37Ni hao.
06:37Ni hao.
06:38All right.
06:39So let's take a look at this menu.
06:40There's some familiar stuff like cuttlefish.
06:42Can I have one cuttlefish with peanut?
06:45One fried fish skin, one jellyfish, but then it also says fallopian tubes.
06:51Fallopian tubes.
06:52Isn't that what connects to the ovaries with the uterus?
06:55Ah, so that's the cuttlefish, and then it's going to be at the base of the porridge.
07:00A little bit of peanut, the porridge going on top of the cuttlefish, then ginger and some
07:04green onions, and that is ready to go.
07:07What a freaking cornucopia of oddness.
07:09It's a potluck of misfortune.
07:13This is the fried fish skin, the jellyfish.
07:15This is the fallopian tubes, which I'm going to save for last.
07:18And then this is the porridge, which at the base of it is that cuttlefish.
07:21I'm going to try the skin first, because it looks very appetizer-y.
07:26It's good.
07:27I love these.
07:27I especially love when they're flavored with salted eggs.
07:29Very nice.
07:30Fresh bean, boiling, fishy in the best way.
07:33That's something you would never want someone to say about you, unless you're a fish.
07:36The jellyfish is right here.
07:38Now, what the owner just told me, take the kumquat, squeeze it on there, and then mix
07:41it all up.
07:42So you can see nice, long pieces of jellyfish.
07:44It is very white, kind of opaque, and translucent.
07:47The jellyfish is so weird.
07:52I don't think it matters what you do to it.
07:54It's always going to be kind of crunchy and snappy.
07:56It's almost impossible to change its physical properties.
07:58Oh, look at this.
08:00The owner just brought these.
08:01This is some fried intestine from the pig.
08:04He just brought us a bonus food item.
08:06I didn't even ask for that.
08:08Almost like a chicharron, but a little more gamey.
08:11You got to chase that with some jellyfish.
08:13That's a combo right there.
08:15Soon, I'm going to try these fallopian tubes.
08:16But first, kanji.
08:18You can put some soy sauce and then white pepper.
08:20Give that a little bit of a mix.
08:21I want just the kanji to begin with.
08:24Oh, that's really delicious.
08:26Some places make it, it tastes like cold oatmeal with no personality.
08:29But this here, oh my God, it's so addictive.
08:31It's savory and it just has a depth of flavor.
08:33Deep inside, on the ground level, there is cuttlefish.
08:38Oh, man, what a strange mix of textures.
08:40The cuttlefish is a little bit chewy, but then those peanuts, they are like raw peanuts that have
08:43been super hydrated with water.
08:45So they're kind of squishy, soggy peanuts.
08:47I'm digging it.
08:47And that is going to bring us to our last food right here.
08:49This is the fallopian tube.
08:51Oh my gosh, guys.
08:53First, I need a spritz in with this kumquat.
08:55I'm going to kind of cheat.
08:55I'm going to move some of the lettuce over here.
08:57You can see the tubing.
08:58Literally, pig fallopian tube.
09:00I believe it was from a female.
09:02Let's try it out.
09:03A thick, super savory and sweet sauce on there.
09:09Chewy, almost like cartilage, but not that crunchy.
09:13I kind of love it.
09:14I think that's my first time having the freaking fallopian tube.
09:16I've seen so many pigs get butchered and never once was I like, oh, guys, the fallopian tube,
09:20say that.
09:20But some people, they take the time to pluck out that piece so he can cook it up and feed
09:24it to me.
09:25And I'm very grateful for that.
09:26The only thing left to do now is to go outside and tell you which one was my absolute favorite
09:30for the day.
09:30Stick around.
09:31We have 17 minutes of commercials and then I'll tell you.
09:34Boom.
09:34Guys, that is the end of the video, but I want to say a couple of things.
09:37First of all, the most unique food that I had today, I have to say that would be the
09:40fallopian tube.
09:42I can't remember if I've ever had that before.
09:43I think it was my first time, but the best food I had the whole day was absolutely the
09:47pork trotter.
09:49It was braised with love for days and the skin was melting in my mouth.
09:53And that sauce, oh my God, I could just drink it.
09:55I had a great day.
09:56I hope you guys got to see some fun, interesting, unique foods here in the Chinatown.
09:59Of Singapore.
10:00That is it for this one, guys.
10:01Thank you so much for watching the second channel.
10:03It's not the main channel, so lower your expectations.
10:05Goodbye.
10:06A piece.
10:07That was Chinatown.
10:08Maybe I could find Japantown.
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