We really enjoyed watching this video!!!😂 And I didn’t know you had cendol before Hokkien Mee…!!😂 Thank you so much for meeting us Ghib Ojisan, we hope to see you again in Singapore!!☺️
Malaysian food culture is next level, it's like they're in competition with each other to make great food. I love that often time it's not a franchise, it's usually family, mom-and-pop shop. Really give the sense of authenticity.
The ironic thing is that 80% of hawker food served in Singapore is whipped up by Malaysian cooks with ingredients mainly from Malaysia. For example, the roast meat stall near my place is manned by staff from Ipoh with their poultry and pork from Malaysia. The cai png stall is manned by 2 Malaysians. The chicken rice stall is manned by 2 Malaysians. The ban main stall is owned by a Malaysian couple. The halal Indian food stall is manned by 3 Malaysian Indians. The zi char stall is owned by a Malaysian couple with 3 cooks from Malaysia. So what are people actually referring to when they say Malaysian food is better?
@@aero.l Totally agree with you. Maybe another 10% China hawker, few % Vietnamese, Thai, Myanmarese, Pinoy and even Banglas. Unlike the hawkers in the 50s, 60s and 70s who cook with their hard work from scratch. These days they just get from mass produced machine made supplies from factories and prepared (not cooked)at the stalls by foreign workers.So most of the so called Singaporean food these days are mass produced factory made. Those were the days I dearly missed.
@@aero.l It's rude to compare any food (Malay or otherwise) to s**t. I'll agree that it's expensive, but to liken it to excrement is really rude and unnecessary.
I'm a Singaporean and I think our food culture is starting to be a joke. The good hawkers are retiring with no successors, society don't favour this line of work and big chain food courts are taking over with centralised kitchens and hiring Chinaman... Malaysia's food culture is truly democratized with culture that will live on.
Having just returned from both Singapore and Malaysia, I agree with your point about traditional hawkers disappearing in Singapore. Singapore food was still great, don’t get me wrong, but my wife (originally from Singapore) felt the food in Penang was more historically faithful to the dishes. And the globalization of some of Singapore’s brands is also not helping. In our travels to Bangkok, we’ve come across Hawker Chan, Boon Tong Kee and Song Fa outlets. Wee Nam Kee chicken rice was in Tokyo. And, again, Boon Tong Kee was in Las Vegas. The chains expanding like that can’t help but to diminish the quality of the food as the preparation gets further and further away from the original vendor.
Unlike in Malaysia, there are not many good local food choices in Singapore to begin with. I think Singaporeans don't really how to cook comparing to neighbor countries
You need to understand Hokkien in order to understand Hokkien mee and fried hokkien prawn mee. Hokkien family to cook hokkien mee at home during certain occassions not fried hokkien prawn mee due to the cost. Nothing to do with the black and white version like bak ku teh.
@@ukchub6633 there are literally 3 major races in MY, and what seen in yt doesn’t even represent 50% of malaysian food. I bet u had never even try nasi campur (please dont stop at nasi kandar and call it a day) so stop the generalization
@@ukchub6633 Malaysia is multicultural and multirace country dude,its not copy its just cultural food from different races,hahhaha the way u talk its like you lived in country tht have one race 😅
3 Japanese in Malaysia and Singapore share their POV about two nations food What an amazing view to watch BTW, thanks for the efforts and enthusiasm about Malaysia's 国民料理
I think the biggest takeaway, I gather, is that Malaysians are a bit more generous and willing to treat customers as guests to their home,making sure they're fed well. Here in Singapore the cost of fresh produce and overheads pretty much ensures you have to be creative to sustain a food business.
As a Singaporean, along with many of my friends, we also think local food tastes better in Malaysia. Hands down. That's why once in awhile we head north for our foodie trips. Many love from Singapore.
Yes 200% Malaysia food better lol 😅the nasi lemak there is out of this world 🌎😂when I have craving for Malaysia food I just go to eat at Malaysia boleh @Jurong point lol
Yes finally a Collab with iChang and finally come to Malaysia!! Been waiting for this moment for this to happen for so long!! Now u know why I recommended Malaysian Nasi Lemak on your previous video. Hahaha😄
It’s so fun to watch the cross over! Honestly no comparison needed because nice food is gonna be nice tak kisah from SG or MY la… My SG friends always tell me how good MY food is, and me too i do enjoy food from SG too (Ngl hokkien mee in SG is so damn good yumyum)
Me as a Malaysian definitely prefer stronger taste food because if not I will feel like I don't eat anything. Glad that Ichang brought you to good places to eat. In every country there are good place and there are some that's just mediocre. But you were in good hands so you get to eat good food. Nice collaboration 👍🏽
I'm starting to like ichang and Jimmy already! One thing I super like about their videos is, they hardly or don't have sponsored ads. This video is great as there's no sponsored ad element.
Honestly, I think it really depends on where you go cuz having relatives in Malaysia and also Singapore being close to Malaysia. I've had the opportunity to go at least 2-3 times each year and it really is a hit or miss. Some are amazing while others are mediocre and the rest are just satisfactory. Same with Singapore, there are some amazing food places and some not so bad while others are just there to fill our tummies and never returning there again.
That is a great, fun take from your POV. I enjoyed it. It's pointless to compare if it's based on what's available since both MY and SG share a common culinary heritage. Hope you plan on doing a tour of Malaysia in its entirety!
It’s funny when both sides starting to use WE instead of THEY when explaining the culture of Malaysia and Singapore. I meant, they’re all Japanese but they already represent the locals! 😂
Hi, Roti Chennai (in Malaysia) and Roti Prata (in Singapore) are the same. When the South Indians, mostly from Tamil Nadu, came to Malaysia and Singapore they introduced this bread style to us. In Singapore, they call it Roti Prata or just Prata. However, in Malaysia, the locals, Malaysians, call it Roti Chennai as most of the South Indians cooking these Rotis were from Tamil Nadu and Chennai is the capital of Tamil Nadu thus it became known as as Roti Chennai. However, the origin of this type of Roti is Kerala, a South Indian state, an immediate neighbour of Tamil Nadu . It is quite popular not only in the South of India but in other parts of India where ever there is a large population of South Indians, mostly in the capital cities. However Roti Prata or Roti Chennai, is not as popular as Tosai or Dosa in the Northern states of India.
@@lenkiatleong it is not so easy to find such roti, even it the capital cities. I've been to Bombay/Mumbai since my childhood and wondered about all over on foot n public transport, doing the walkabout n exploring the grand city. It was when I was 36 that my cousin brought me to a neighbourhood in Chembur (also in Bombay), quite a distance from where they lived and I chanced upon a restaurant cooking prata! It was a south Indian restaurant with most diners of south Indian origin (I understoos the chatter was in Tamil).
Thanks for the video, I like both countries, each has its own style. Ichang and Jimmy are already like Malaysians, they know so much about the Malaysian cuisine.
Ojisan is very cheerful n sporting.. for me, anywhere u go, u’ll get food, provided it’s’halal’, clean n the person cooking it is sincere to cook the dish.. this is just an opinion, maybe u all have other point of views.. I’m a Malaysian, n am proud of Malaysian’s foods, tqvm for the compliments, hope u all enjoyed Malaysia..! ❤😂
No need to compare who is good, which is best. Enjoy every moment, every space we have and delicious food we can savour. Ghib Ojisan mostly brings us to various interesting local hideouts/places/sights in Singapore, where many of them we have yet to visit.
The level of kiasu is just unbearable ! Guys, just enjoy the video lah..no need to say which country is better than another , more hygiene lah, more organized lah, sustainable lah, protecting environment lah, no need to travel far lah, aigoooooo.. the trios are enjoying their time and just do the same !!!!
For the Roti with Egg, the one with egg inside is called "Roti Telur". Thats the most common one that you can get in SG too. You can order the same Roti with partially breakable egg yolk that Jimmy& iChang ordered in most places as "Roti Tampal". That is Sunnyside eggs "plastered" on to Roti. In Johor, they know it as "Roti plaster". Try it when u go to Johor one day
Funny thing that once occurred to me when I was a student where the cafeteria in our campus serve roti canai. I saw a basket of raw eggs & uncooked, well-prepared roti dough on the side of the counter so I assume they must be serving roti telur since I really want it. I went to the roti maker asking for roti telur and he said "sorry bro, I don't sell roti telur, there's only roti tampal" which is literally same ingredient as roti telur 🤦😅
Thanks. As a Malaysian, I didn't even know these places existed previously. Thank You Jippun Lang for helping us uncover these culinary gems in our own backyard. Arigataisomuch!
The last cuttlefish dish is a Malaysian Chinese SALAD dish, called "Jiu Hu Eng Chai" in Hokkien dialect. Like the fruit rojak, it uses PRAWN PASTE ("Hey Kor" in Hokkien dialect) as the mixing sauce. Ghib Ojisan's Singapore mother-in-law should be very familiar with this. This salad dish should be available in Singapore as well.
Konichiwa! I truly enjoyed watching your video. So glad that you enjoyed our food here in Malaysia! At the end of the day, taste is subjective, to each his/her own! Btw, I am also your latest subscriber! Ganbatte Nippon! Domo arigato!
I think it is also worth mentioning food in Malaysia is closer to the agriculture farmland (Cameron Highlands). Do you know a large majority of Malaysian vegetables are locally produced, with the exception of carrots, cauliflowers, broccoli (Australia/China imported)? Quite an impressive feat to produce a large majority of those vegetables locally. That also explains why Malaysia's inflation is not as high as countries who are import dependent.
Bro cherrypicking Cameron Highlands is like saying SG produce a lot of local vegetables just because we have some farms 😂 mostly import lah. Do u realise how expensive Cameron veggies are for locals? Inflation not high sure bo? JB now is literally almost the same price as SG for a lot of things leh except for their standard mamak food. Their chicken itself is ridiculously expensive for a local. U need to realise they have cartels rigging the price by controlling the supply. That's why they needed to do the export ban. If inflation not high, the prev gov would've won the election aint it? But yes on paper somehow they manage to convince that there is no "high inflation".
@@profdrrameshkumarbiswas1337 I went around and did a survey of country of origin of food. Aubergine (Malaysia is the majority producer), Onions (Malaysia do depend on India and the West - shallots are local), any chinese related vegetable like Bak Choi or those used in Chinese herbs are definitely Chinese origin. What I was referring to was the majority of day to day vegetables. Feel free to go to the supermarket and walk around. They list the country of origin for vegetables. The notable day to day ones are carrots (Australia and China), cabbage / cauliflower (Australia/China). I wouldn't consider those Chinese stuff as day to day stuff as not all ethnicity use them equally.
@@johnwig285 When I refer to import dependent countries. I have UK in mind. Cameron vegetables are pretty cheap if you know where to look. Are you a local?
@@johnwig285 I actually did a survey of country of origin of vegetables. Please go to any grocery store (Jaya Grocer/Econ Save) and take a walk around the vegetable section. They list the country of origin of each vegetable next to it. That is how I was able to come to that conclusion.
Taste is very subjective and I think there's good local food in both countries. No better no worse. Its also a matter of what's more common, e.g. I haven't seen Sg style Bak Chor Mee in KL, which incidently is one of my favourite comfort foods. Kudos guys for this video.
Welcome Back. Ah so great to know about Malaysia food and culture, beside Singapore food and culture. Ah even though I am half Japanese and Chinese born in Singapore doesn't know much about the culture like you do. Thank You. In advance Wishing You Merry Christmas 😆👍🎄☃️❄️💙
I-Chang, Jimmy & Ghib San... Just like you ordered Ayam Bawang Paha, you can customise your drinks too. Malaysian love Teh Tarik so much. Knowing that, you can ask for kurang manis (less sweet) or Teh 'C' tarik kurang manis or Teh 'C' O. Teh 'C' means using evaporated milk & Teh 'C' O means no sugar added. Some ppl like evoporated milk for their drinks but must have some sweetness
Long time ago, I think I had watched a tv documentary about food in Malaysia. Eventually, it's about roti canai/prata. They said in India, their kind of roti never the same like the Malaysia/Singapore made even though it same like ours in terms of its looks. They said Malaysia/Singapore roti are fluffier than them.
Yes, Jimmy n Ai chang truly good observation. I kind have the same whenever I saw someone chop a table in KL during lunch time and I always said this must be influence by the Singaporean. We only do that chop in University cafeteria just because we have heavy beg or books to carry. 😁
This is my dream come true 💗💗💗 An early Christmas gift by collaborating with iChang RM on this Johor Malaysia food exploration. Looking forward to more collaboration with iChang in future videos!
As a guy who is closely connected to Singapore & Malaysia , I follow Ghib Ojisan & IChang's channel as well.... I was pretty excited to see this collaboration....Awesome!!! Roti Prata VS Roti Canai....... LOL .... BTW, This Penang Cendol franchise can also be found in Johor Bahru as well..
Ghib! As a malaysian living in singapore I'm so happy you visited malaysia! This is the collab we've been waiting for. If you're looking for the egg kway teow in singapore, it can be found in Jalan Pemimpin Eastern House of Seafood - go tryyy
I'm a Singaporean residing in Australia. I miss my local foods. In the video, prata sardin and prata plaster is quite common in singapore, it's not only in Malaysia. But I do agree that malaysia hawkers mostly are recipe hand down from their parents and singapore have more and more stalls taken over by franchisees hence the taste almost all the same. I hope I'm wrong. But malaysia hence down will be cheaper
in Malaysia, you don't chope with anything. Your items will be taken away. And Ghib, you can find the Moonlight Kuey Teow at Ipoh Tuck Kee, 31 Kelantan Ln, #01-12. Its a famous stall originated from Ipoh. They serve the same dish with raw egg too :)
@Ghib Ojisan, just posting here in case you miss it... nasi kandar is also staple food among the Malay and Indian Muslim community in Sgp just like M'sia. There are really good places in Sgp for nasi Kandar. As a person who has lived in both sides of the causeway with family at both sides, one thing that Sgp is different is that the majority Chinese community in Sgp has less exposure to Malay and Muslim community food compared to M'sia. It is just because of the demographics % difference. So coming over to Msia will help enlighten Singaporeans. And vice versa for Malaysians.
I believe the raw egg kuay tiao is available in some tze char stalls in Singapore. They call it 月光河, direct translation moonlight river (egg yolk being the moon reflected on the river which is the kway tiao.) Won't be surprised if it has its origins from msia.
Yes you both are correct !! this cantonese dish called WahTanHo (i don’t know my spelling is correct or not 😂 i am not cantonese actually , but i can speak 廣東話 and also 閩南語
@fuckyoutube139 yes wat tan hor is another version of hor fun with eggs cooked in it to give you a smooth mouthfeel. Hence the name wat (smooth) tan (egg). This raw egg version is called yut gong hor in Cantonese.
I've stayed in KL for awhile n d food is simply awesome. When I've cravings, will check out d food in JB as recommended by friends/ after surfing online. Malaysia is a food haven.
The egg on the prata is also common is SG, we called it plaster. Tell the cook plaster, you will get the same thing. Opp Bukit Gombak MRT there's this coffeeshop called Aliff or something, they served it with sambal anchovies. Give it a try
Basically there are 3 variant of Hokkien mee, Penang Prawn Mee, KL Tai Look (big round) Mee & Singapore - White color fried thick rice noodles. The one with raw egg is Yuet Kong (moon) Hor (wide flat rice noodle). You can find it in Sg too. The one I know is called Ipoh Tuck Kee Son in Sg.
I believe you got the wrong one. Penang Prawn Mee aka Penang Hokkien Mee are totally different from KL tai luk mein or KL Hokkien Mee and Singapore Hokkien Mee. Penang Prawn Mee is soup base noodle. The KL and Singapore is stir fried noodle. The one you looking for is Penang Hokkien Char which a stir fried noodle.
Yea. I grew up eating all of these. the hokkien prawn noodles which is a stir fry, different from penang prawn noodle which is a soupy one, also different from KL hokkien mee which is the thick noodles in the video. Most places in Singapore properly label the food as “hokkien prawn noodle”, it’s just the younger generation never knew better and assumed it’s hokkien mee when it is not.
As a Malaysian, I enjoy the Chinese food at hawker centres in Singapore. There seems to be more varieties. And the chicken rice in Chinatown is the best I've ever had. However they cost much more compared to Malaysia.
For me Singapore is more hygienic. Cannot talk about cost as portion can be different. But bah kut teh is down down down..I am from Klang I know better
@@keangwooichoo6138 One man's meat is another man's poison. You were brought up in Klang so you have aquired the Klang taste. Any thing outside Klang is not familiar to you. To someone not from Klang we think your Klang BKT taste strange. So it's very subjective. To you yours is better to others theirs is better. So there is no winner or loser in food taste.
@@limchyehock6722 but bkt originates from klang. It shld taste the klang taste. Not an indian tastes, not a white soup taste, not malay taste this is my meaning.
No longer being able to eat roti canai was one of the saddest discoveries of being diagnosed as gluten intolerant 20+ years ago 😢 I'm holding out that one day I'll discover someone who makes roti with rice flour or GF flour 🤞
I have gluten intolerant too, but i have activated charcoal and green tea after the meal.. till now i can enjoy roti canai.. but dont too often 2-3 times per week
Prata/Paratha is flat in Hindi and Canai is in Malay. Will not start food war once we are educated. Sgp and Malaysia really share the same heritage but have evolved with times in our own unique way with our own quirkiness and nuances. I love both Sgp and M'sian food and treat both as variation of shared heritage food. Even in larger M'sia, each state has their own take on food. I love the diversity and variation as it adds flavor to the nation. Keep up the good work and continue the positive vibes for both countries.
I'm Singaporean but I love Malaysian food. It was really tough when the borders were closed on both sides but now that they've been reopened I've been making regular trips across the Causeway to enjoy the food and do my grocery shopping. It has to be said though, that not everything is better over there. I guess because things are way cheaper over there, we kinda subconsciously convince ourselves that it's better. Lol. I'm sure if food here in SG weren't so bloody expensive, we would be showing more appreciation for our own local cuisines. I personally don't cook at home so I'd spend about sgd 20-30 on average everyday just to have my lunch and dinner (and tbh, with that kind of budget, the options aren't that amazing). You sort of get trapped in a cycle of eating the same thing everyday. Spending 90 ringgit a day on food may sound mind-blowing to Malaysians but that's the reality here in Singapore. It really comes down to a matter of taste and preference. I haven't found nasi lemak in JB that I've enjoyed better than SG nasi lemak. But I'll gladly admit that the roti prata/canai over there is generally nicer and crispier than ours. Also, I've noticed that as you go further north in Malaysia the food gets even more foreign to our Singaporean taste buds. Take for example the Tempoyak. I know it's very popular amongst Malaysians in certain states like Pahang, but it's not at all common here in SG, even though we love durians. Likewise sotong masak hitam is a popular Malay dish in SG. You can literally find it at any Nasi padang stall, but from my understanding it's not that common in Malaysia especially the northern states. I've had a Malaysian colleague ask me if the black colour comes from kicap (soy sauce) 😂 because he said he'd never had it before. I also once ordered Nasi Ambeng in JB and I was surprised that it came with Mee goreng. I'm not going to debate about which is more authentic Nasi Ambeng, but I've never actually seen it served with Mee goreng here in SG. So my point is, authenticity aside, there are many variations or interpretations of the same dishes in both countries so that's something to bear in mind as well.
The raw egg with kway teow, can be found in Singapore zi char. It's called moonlight hor fun. There one famous one at Keng Eng Kee Seafood at Alexandra.
My comment addresses this. It becomes less clear if moonlight hor fun actually originated in Singapore or because many cooks came over from Malaysia to find work in Singapore. So where you can find the food is not a useful gauge as things can be blurry.
@@kellereclub3828 My reply to Ghib was because he said in his video he can't find this dish in singapore, and he enjoyed it so much. I am just directing him to a famous place where he can gets it. No interest to debate on the origin of the dish. So I think my reply is still useful to him.
@@jtfoo68 The origin of the dish is to bring overall perspective to the Food War debate. The point being it is meaningless. If I'm a Malaysian cook and know that my dish is better than anything SG has, I might go over to SG to make more $$$ because of 3:1 - forcing an imbalance. And I get that people like you are not interested but my reply is still useful to those still stuck on whether SG or MY is better.
@@kellereclub3828 Your reply is suited in the main comment section. Not a response to my recommendation to where Ghib can get his fix for moonlight hor fun in Singapore.
I love both sg and Malaysia food. Each have their own improvised style accustomed to locals’ taste. As a Malaysian Chinese I have notice the Chinese netizens are super toxic towards Singapore especially on CZcamsrs video from Taiwan Hong Kong etc introducing Singapore food which I find it very unnecessary. You don’t have to belittle others to elevate yourself.
De utuber said claim SG food it's from SG itself but doesn't know it was originally from My 🤭 if utuber say oh my food can still be enjoy at SG den ok LoR😁
@@Redmi-xu1yo for me, Malaysian and Singapore cant argue when Sgrean said that food is from Sg because Sg used to be part of Melaka Kingdom, Johor Kingdom and part of Malaysia too. The cuisine existed miles before Sg separated from Msia. Unless the dish specifically originated from specific part of Malaysia like nasi dagang, nasi kerabu, laksa Penang, laksa Sarawak. So yeah not a big deal, at least for me.
@@Redmi-xu1yo the point isn't where the food originally are from. So what if it's originally from Malaysia. Are you sure that certain foods origin are from Malaysia ? There is no need to be toxic even if certain foreign CZcamsrs doesn't say Malaysia also have this food that food. Many of the food origin ain't even from both countries yet Malaysian Chinese die die want to claim that our food is original and taste better. Just be more gracious and not toxic it just makes us Malaysian looks bad internationally.
@@winwinwin282828 ,Jiu he is cuttlefish in Singapore Hokkien slang,In Penang and northern state we call Jiu Hu Eng Chai is the type of vegetables mixed in this dish.
Both Malaysian and Singaporean food and cuisines are fantastic, just to add on and clarify: 1) we have watery egg on prata, we call it roti plaster 2) we also have raw watery egg on hor fun (broader flat rice noodles) instead of kway teow (narrower flat rice boodles), we call it moon horfun (月亮河粉 or 月光河粉), Cantonese cuisine 3) cuttlefish kangkong we also have in SG, all ingredients are actually blanched and mixed together w crushed peanuts and prawn paste (虾膏), which is a common sauce for making rojak as well
Yes! I’m a Singaporean and vouch that Malaysian food are uniquely delicious. The Singapore hawker culture selling street food have many traditional local cuisine are standardised even factory produced sold throughout the island. No individuality no uniqueness in taste except for a few stalls which make the extra effort to create their special recipe. In Malaysia, almost every street food vendors sell their individual speciality and taste vary at different stalls and at every states and towns each food vendors vary in taste and quality. They have abundance of affordable spices to make their dishes delicious. Most food are delicious and cheap. Malaysians are very discerning about their local food demanding freshness and good quality. Many Singaporeans flock to Malaysia to savour their favourite dishes and explore for new discovery.
The ironic thing is that 80% of food served in Singapore is whipped up by Malaysian cooks with ingredients mainly from Malaysia. For example, the roast meat stall near my place is manned by staff from Ipoh with their poultry and pork from Malaysia. The cai png stall is manned by 2 Malaysians. The chicken rice stall is manned by 2 Malaysians. The van main stall is owned by a Malaysian couple. The roi Pratap stall is manned by 3 Malaysian Indians. The zi char stall is owned by a Malaysian couple with 3 cooks from Malaysia. So when people say Malaysia food tastes better, I'm not really sure what they're referring to.
Enjoyed this video. Makes me want to make a trip just to have the food. Missed it much. It's true that Malaysians have a heavier palate when it comes to flavours. In Singapore, we have had the healthy eating campaigns pushed by the government and many Singaporeans have been taking less salt, less fat, less sugar for at least 2 decades. Still, our diabetes levels are hitting the roof. Our food is definitely on the bland side but I think it will become even blander as the Anti-Diabetes campaign runs its course. You're so funny about the raw egg though. Did you know that mayonnaise is made with raw eggs? And Carbonara sauce is also made with partially cooked egg that stays in liquid form - egg like all proteins solidifies when cooked. Singaporeans also take half-boil eggs which is not fully cooked. Raw eggs isn't really an issue for most of us. 😋
I like the desserts better in Singapore because they are less sweet. I compared the ice blended drinks in Singapore and they’re already at perfect sweetness level whereas in Malaysia I always have to ask them to not put sugar or make it less sweet and they’re somehow still sweet😂 I also had Dunkin Donuts at Changi airport and again, perfect sweetness. So if there’s one thing Malaysians need to do is not to go crazy with sugar!
Hi Ghib Ojisan, hokkien mee is pretty common in Singapore as well but probably not as nice as the ones in Malaysia. You can find them at most Tze Char stalls at kopitiams/coffeeshops. The non-black version is 'Hokkien Prawn Mee'. The black one is 'Hokkien Mee' or sometimes called 'Dai Lok Mee'.
Basically my personal point of view both Malaysia and Singapore have good food and cannot says who is better. Both have strength and weaknesses. Let's us united through food!!
Nice video Ghib, may i also introduce u to Klang and try the famous Bak Kut Teh there? It is a totally different game when compared to Singapore's version. That town also has a lot of good food as well!
Malaysia food - Better for sure, flavours are more robust but maybe best to eat only on the weekends? Singapore food - Similar, tend to be less intense, more catered to general taste buds, hence, it doesn't feel better. But the advantage is you can still eat it everyday and don't feel too guity about it most times.
The sotong is cooked in boiled water. So no worries of it being raw. The paste used for the sotong is thick prawn paste.. 😋😋. I love the reaction of Ghib and Team IChang. Funny, educational and entertaining 👍. Lov the vid 🙏
Yes of course. Msian food just feels more authentic. Everything in SG is so commercialized. With high rental costs hawker culture seems to be dying out.
The roti with the raw egg on top instead of it being inside we do have in sg as well :) next time can just ask for Plaster Prata, most indian stalls would have!
@@alvintan786 haha I guess maybe Plaster Prata not as commonly ordered by Singaporeans? I also only learned of it only a few years ago and it's been my go-to over normal egg prata ever since
it's takes an experienced foodie who is able to know which dishes does better in Singapore and Malaysia. Both countries have a lot of similar dishes, however the ingredients available, hygienic and health standard is very different for both countries. I would like to compliment that each country has it's own merit and produces many delicious dishes which gave foodies a great time to savour 👍
In Malaysia (or maybe in KL only), paratha is another dish that a bit similar to chappati. Basically is a Punjab style of roti. You guys can try this at Sentral Chappati House which is just beside KL Sentral monorail station.
16:28 pretty sure u can order this noodle dish at zi char stalls in singapore as well...tbh, singaporean food is pretty much the same as malaysian food except malaysia has more varieties because it's just simply bigger.
Personally both are good. The debate of which is better will never end because it’s how one is introduced to eat it. Singapore make the same food differently so it doesn’t mean it’s not good (and vice versa). We wait for iChang/Jimmy to come to SG and show them we equally have great food here too. Great colab guys 👍
Both Malaysia and Singapore foods are good and tasty.. The difference iis Singapore is educate to keep clean surroundings their shops and kopitiam malaysia is not bothered "how clean is cleaners"
Naturally Malaysian food taste excellent. However some Singaporean food taste good too. Each country got their own good food, need to walk around or through some recommendations from friend ( or from website, you tube ) . Need to try it by yourself & make some suggestions on it.
Singapore has less varieties of food. I am from malaysia, and although i dun think singapore local food is bad, but if i have to choose one, it will be malaysian.
True. For me, in Singapore, wantan mee, char koay teow and laksa is out. (Except Katong laksa). But I like Singapore chicken rice and much prefer their hokkien mee to Malaysia. Prata also OK.
We really enjoyed watching this video!!!😂
And I didn’t know you had cendol before Hokkien Mee…!!😂
Thank you so much for meeting us Ghib Ojisan, we hope to see you again in Singapore!!☺️
Looking forward to meeting you two again😁 thanks for introducing us to so many delicious food!
@@GhibOjisan So happy to see you featured in @ichangrm video too!!! Hope you come back KL again...
More collaborations please. Maybe Jimmy could teach you how to play darts!
@@GhibOjisan ... The sauce on the cuttlefish kangkung could be rojak sauce and/or oyster sauce.
@@knock-knockwhosthere9933 I think it's sweet sauce (ie. chee cheong fun sauce) as it's pinkish-red.
Malaysian food culture is next level, it's like they're in competition with each other to make great food. I love that often time it's not a franchise, it's usually family, mom-and-pop shop. Really give the sense of authenticity.
No bro, i5 is SG food that has downgraded due to the old timers retiring.
The ironic thing is that 80% of hawker food served in Singapore is whipped up by Malaysian cooks with ingredients mainly from Malaysia. For example, the roast meat stall near my place is manned by staff from Ipoh with their poultry and pork from Malaysia. The cai png stall is manned by 2 Malaysians. The chicken rice stall is manned by 2 Malaysians. The ban main stall is owned by a Malaysian couple. The halal Indian food stall is manned by 3 Malaysian Indians. The zi char stall is owned by a Malaysian couple with 3 cooks from Malaysia. So what are people actually referring to when they say Malaysian food is better?
@@aero.l Totally agree with you. Maybe another 10% China hawker, few % Vietnamese, Thai, Myanmarese, Pinoy and even Banglas. Unlike the hawkers in the 50s, 60s and 70s who cook with their hard work from scratch. These days they just get from mass produced machine made supplies from factories and prepared (not cooked)at the stalls by foreign workers.So most of the so called Singaporean food these days are mass produced factory made. Those were the days I dearly missed.
Singapore food is now dog shit
@@aero.l It's rude to compare any food (Malay or otherwise) to s**t. I'll agree that it's expensive, but to liken it to excrement is really rude and unnecessary.
I'm a Singaporean and I think our food culture is starting to be a joke. The good hawkers are retiring with no successors, society don't favour this line of work and big chain food courts are taking over with centralised kitchens and hiring Chinaman... Malaysia's food culture is truly democratized with culture that will live on.
No worries. Malaysian migrate there and take over.
Having just returned from both Singapore and Malaysia, I agree with your point about traditional hawkers disappearing in Singapore. Singapore food was still great, don’t get me wrong, but my wife (originally from Singapore) felt the food in Penang was more historically faithful to the dishes. And the globalization of some of Singapore’s brands is also not helping. In our travels to Bangkok, we’ve come across Hawker Chan, Boon Tong Kee and Song Fa outlets. Wee Nam Kee chicken rice was in Tokyo. And, again, Boon Tong Kee was in Las Vegas. The chains expanding like that can’t help but to diminish the quality of the food as the preparation gets further and further away from the original vendor.
@@stevenelson3515 yup agreed, its all about expansion and making money faster. But at what cost
Unlike in Malaysia, there are not many good local food choices in Singapore to begin with. I think Singaporeans don't really how to cook comparing to neighbor countries
You need to understand Hokkien in order to understand Hokkien mee and fried hokkien prawn mee. Hokkien family to cook hokkien mee at home during certain occassions not fried hokkien prawn mee due to the cost. Nothing to do with the black and white version like bak ku teh.
I love the fact they tried nasi lemak-malays, roti canai-indians & lastly chinese/hokkien foods. Truly malaysians foods ❤
sorry to say Most of Malaysian food is a copy or generic copy from China and Arabic. only 1 think i tried so far is Sarawak Laksa thats authentic
@@ukchub6633 there are literally 3 major races in MY, and what seen in yt doesn’t even represent 50% of malaysian food. I bet u had never even try nasi campur (please dont stop at nasi kandar and call it a day) so stop the generalization
@@ukchub6633 Malaysia is multicultural and multirace country dude,its not copy its just cultural food from different races,hahhaha the way u talk its like you lived in country tht have one race 😅
@@hfnfootball450
A typical attention to details attitude from Japanese 👍
3 Japanese in Malaysia and Singapore
share their POV about two nations food
What an amazing view to watch
BTW, thanks for the efforts and enthusiasm about Malaysia's 国民料理
I think u r forgetting the cameraman🗿 ik shes invincible but dont just ignoring whose recording though i dont mean any offense
Yeah, as a chinese Msian working for nearly 30yrs. In Singapore, I felt emotional seeing this video! Bravo!ichang,jimmy & ghib ojisan..Sugoi ne!
Foods really bring people together no matter their race or culture. So proud as Malaysian.
I think the biggest takeaway, I gather, is that Malaysians are a bit more generous and willing to treat customers as guests to their home,making sure they're fed well. Here in Singapore the cost of fresh produce and overheads pretty much ensures you have to be creative to sustain a food business.
As a Singaporean, along with many of my friends, we also think local food tastes better in Malaysia. Hands down. That's why once in awhile we head north for our foodie trips. Many love from Singapore.
But I have to say tsui keuh in SG is better. haha
Yes 200% Malaysia food better lol 😅the nasi lemak there is out of this world 🌎😂when I have craving for Malaysia food I just go to eat at Malaysia boleh @Jurong point lol
Yes finally a Collab with iChang and finally come to Malaysia!! Been waiting for this moment for this to happen for so long!! Now u know why I recommended Malaysian Nasi Lemak on your previous video. Hahaha😄
My 2 favourite Japanese CZcamsrs in Singapore/Malaysia! The crossover I could only dream of! Thank you for doing this! Awesome video!
Being a Malaysian, I am so proud to see you guys adapting so well to our local culture. Kudos to all of you guys! Arigatoo gozaimasuta🙏🏻
It’s so fun to watch the cross over! Honestly no comparison needed because nice food is gonna be nice tak kisah from SG or MY la… My SG friends always tell me how good MY food is, and me too i do enjoy food from SG too (Ngl hokkien mee in SG is so damn good yumyum)
Wow, this is epic!
We gave Ojisan and Ichang collaboration video.
Awesome 👌
Yo the moment I saw Tiong Hokkien Mee and Nasi Lemak Tanglin, I knew the 2 Msia-based CZcamsrs know their stuff. Glad you enjoyed the food in Msia!
Me as a Malaysian definitely prefer stronger taste food because if not I will feel like I don't eat anything. Glad that Ichang brought you to good places to eat. In every country there are good place and there are some that's just mediocre. But you were in good hands so you get to eat good food. Nice collaboration 👍🏽
I'm starting to like ichang and Jimmy already! One thing I super like about their videos is, they hardly or don't have sponsored ads. This video is great as there's no sponsored ad element.
The best of 2 jipun youtuber's collide! Awesome video colabs, and each country has its own great food! but Penang food rules the world
iChang and Jimmy is always so cute! Always use their videos to find nice food in Malaysia
They went to all states in peninsula
Honestly, I think it really depends on where you go cuz having relatives in Malaysia and also Singapore being close to Malaysia. I've had the opportunity to go at least 2-3 times each year and it really is a hit or miss. Some are amazing while others are mediocre and the rest are just satisfactory. Same with Singapore, there are some amazing food places and some not so bad while others are just there to fill our tummies and never returning there again.
That is a great, fun take from your POV. I enjoyed it. It's pointless to compare if it's based on what's available since both MY and SG share a common culinary heritage. Hope you plan on doing a tour of Malaysia in its entirety!
wow clash of the Japanese CZcamsrs in Sgp and M'sia! what great fun to watch you guy compare cuisines and cultures!
It’s funny when both sides starting to use WE instead of THEY when explaining the culture of Malaysia and Singapore. I meant, they’re all Japanese but they already represent the locals! 😂
Hi, Roti Chennai (in Malaysia) and Roti Prata (in Singapore) are the same. When the South Indians, mostly from Tamil Nadu, came to Malaysia and Singapore they introduced this bread style to us. In Singapore, they call it Roti Prata or just Prata. However, in Malaysia, the locals, Malaysians, call it Roti Chennai as most of the South Indians cooking these Rotis were from Tamil Nadu and Chennai is the capital of Tamil Nadu thus it became known as as Roti Chennai.
However, the origin of this type of Roti is Kerala, a South Indian state, an immediate neighbour of Tamil Nadu . It is quite popular not only in the South of India but in other parts of India where ever there is a large population of South Indians, mostly in the capital cities. However Roti Prata or Roti Chennai, is not as popular as Tosai or Dosa in the Northern states of India.
Yes. I could not find roti prata/canai at Bangalore.
@@lenkiatleong it is not so easy to find such roti, even it the capital cities. I've been to Bombay/Mumbai since my childhood and wondered about all over on foot n public transport, doing the walkabout n exploring the grand city. It was when I was 36 that my cousin brought me to a neighbourhood in Chembur (also in Bombay), quite a distance from where they lived and I chanced upon a restaurant cooking prata! It was a south Indian restaurant with most diners of south Indian origin (I understoos the chatter was in Tamil).
There is a bit different between roti canai and prata. The texture and the thickness of both roti are a bit different.
Indian origin like most of Malay cuisine including Indonesia
Ape je beza same je
Hi guys! Check out iChang's video too! I'm appear on it czcams.com/video/CmhrN-D7XrM/video.html
Thanks for the video, I like both countries, each has its own style. Ichang and Jimmy are already like Malaysians, they know so much about the Malaysian cuisine.
Great Collab …..iChangi and Jimmy really love Msian food
Ojisan is very cheerful n sporting.. for me, anywhere u go, u’ll get food, provided it’s’halal’, clean n the person cooking it is sincere to cook the dish.. this is just an opinion, maybe u all have other point of views.. I’m a Malaysian, n am proud of Malaysian’s foods, tqvm for the compliments, hope u all enjoyed Malaysia..! ❤😂
No need to compare who is good, which is best. Enjoy every moment, every space we have and delicious food we can savour. Ghib Ojisan mostly brings us to various interesting local hideouts/places/sights in Singapore, where many of them we have yet to visit.
Agree
The level of kiasu is just unbearable ! Guys, just enjoy the video lah..no need to say which country is better than another , more hygiene lah, more organized lah, sustainable lah, protecting environment lah, no need to travel far lah, aigoooooo.. the trios are enjoying their time and just do the same !!!!
Aigoooo... 😘
You assume yours is more organised, more hygienic and more sustainable. Do you know your carbon footprint, or the average Singapore carbon footprint?
Just eat the food right...as long as it taste delicious,i don't care if its from malaysia,singapore or thailand...haiyaaaaa
@@Raksasaification Are you illiterate? Can you read what he just typed?
Yeah lo , just like ronnie cheing said before , we eat , we die , we move on
The collaboration I have been waiting for! Thanks for making it come true.
For the Roti with Egg, the one with egg inside is called "Roti Telur". Thats the most common one that you can get in SG too.
You can order the same Roti with partially breakable egg yolk that Jimmy& iChang ordered in most places as "Roti Tampal". That is Sunnyside eggs "plastered" on to Roti. In Johor, they know it as "Roti plaster". Try it when u go to Johor one day
Funny thing that once occurred to me when I was a student where the cafeteria in our campus serve roti canai. I saw a basket of raw eggs & uncooked, well-prepared roti dough on the side of the counter so I assume they must be serving roti telur since I really want it. I went to the roti maker asking for roti telur and he said "sorry bro, I don't sell roti telur, there's only roti tampal" which is literally same ingredient as roti telur
🤦😅
it also called Roti sarang burung and Roti Chotek in east coast
Try roti goncang and roti sangkar. Won't disappoint
What a great collaboration effort.. There's no better person to show you guys about food other than Ichang.. Jimmy only knows the hamsap things
🤣🤣🤣
Thanks. As a Malaysian, I didn't even know these places existed previously. Thank You Jippun Lang for helping us uncover these culinary gems in our own backyard. Arigataisomuch!
The last cuttlefish dish is a Malaysian Chinese SALAD dish, called "Jiu Hu Eng Chai" in Hokkien dialect.
Like the fruit rojak, it uses PRAWN PASTE ("Hey Kor" in Hokkien dialect) as the mixing sauce. Ghib Ojisan's Singapore mother-in-law should be very familiar with this. This salad dish should be available in Singapore as well.
Yes, the sauce is prawn paste (hey Kor). It is cuttlefish and not squid
S'pore we called it Rojak Bandung
Konichiwa! I truly enjoyed watching your video. So glad that you enjoyed our food here in Malaysia! At the end of the day, taste is subjective, to each his/her own! Btw, I am also your latest subscriber! Ganbatte Nippon! Domo arigato!
I think it is also worth mentioning food in Malaysia is closer to the agriculture farmland (Cameron Highlands). Do you know a large majority of Malaysian vegetables are locally produced, with the exception of carrots, cauliflowers, broccoli (Australia/China imported)? Quite an impressive feat to produce a large majority of those vegetables locally. That also explains why Malaysia's inflation is not as high as countries who are import dependent.
I doubt it as many veggies are imported from Thailand (aubergines, morning glory etc) while onions are from India and garlic, bak choi etc from China!
Bro cherrypicking Cameron Highlands is like saying SG produce a lot of local vegetables just because we have some farms 😂 mostly import lah. Do u realise how expensive Cameron veggies are for locals? Inflation not high sure bo? JB now is literally almost the same price as SG for a lot of things leh except for their standard mamak food. Their chicken itself is ridiculously expensive for a local. U need to realise they have cartels rigging the price by controlling the supply. That's why they needed to do the export ban. If inflation not high, the prev gov would've won the election aint it? But yes on paper somehow they manage to convince that there is no "high inflation".
@@profdrrameshkumarbiswas1337 I went around and did a survey of country of origin of food. Aubergine (Malaysia is the majority producer), Onions (Malaysia do depend on India and the West - shallots are local), any chinese related vegetable like Bak Choi or those used in Chinese herbs are definitely Chinese origin. What I was referring to was the majority of day to day vegetables. Feel free to go to the supermarket and walk around. They list the country of origin for vegetables. The notable day to day ones are carrots (Australia and China), cabbage / cauliflower (Australia/China). I wouldn't consider those Chinese stuff as day to day stuff as not all ethnicity use them equally.
@@johnwig285 When I refer to import dependent countries. I have UK in mind. Cameron vegetables are pretty cheap if you know where to look. Are you a local?
@@johnwig285 I actually did a survey of country of origin of vegetables. Please go to any grocery store (Jaya Grocer/Econ Save) and take a walk around the vegetable section. They list the country of origin of each vegetable next to it. That is how I was able to come to that conclusion.
Taste is very subjective and I think there's good local food in both countries. No better no worse. Its also a matter of what's more common, e.g. I haven't seen Sg style Bak Chor Mee in KL, which incidently is one of my favourite comfort foods. Kudos guys for this video.
Welcome Back. Ah so great to know about Malaysia food and culture, beside Singapore food and culture. Ah even though I am half Japanese and Chinese born in Singapore doesn't know much about the culture like you do. Thank You.
In advance Wishing You Merry Christmas
😆👍🎄☃️❄️💙
Finally! The collaboration we didn’t know we needed!
Yes we come to there loser alma
Yes! Totally agree! Really epic!!
I-Chang, Jimmy & Ghib San... Just like you ordered Ayam Bawang Paha, you can customise your drinks too. Malaysian love Teh Tarik so much. Knowing that, you can ask for kurang manis (less sweet) or Teh 'C' tarik kurang manis or Teh 'C' O. Teh 'C' means using evaporated milk & Teh 'C' O means no sugar added. Some ppl like evoporated milk for their drinks but must have some sweetness
Long time ago, I think I had watched a tv documentary about food in Malaysia. Eventually, it's about roti canai/prata. They said in India, their kind of roti never the same like the Malaysia/Singapore made even though it same like ours in terms of its looks. They said Malaysia/Singapore roti are fluffier than them.
Yes, Jimmy n Ai chang truly good observation. I kind have the same whenever I saw someone chop a table in KL during lunch time and I always said this must be influence by the Singaporean. We only do that chop in University cafeteria just because we have heavy beg or books to carry. 😁
wow, i was expecting this collaboration for a long long time... well done
This is my dream come true 💗💗💗 An early Christmas gift by collaborating with iChang RM on this Johor Malaysia food exploration. Looking forward to more collaboration with iChang in future videos!
That's not johor. That's KL
8:25 normally known in Msia as Roti Tampal (literally means paste)
Roti Jantan (as Male in Malay) comes with two eggs 😆
Im dead 🤣🤣🤣🤣🤣
Yes! I've been waiting for this collab! Super excited!
As a guy who is closely connected to Singapore & Malaysia , I follow Ghib Ojisan & IChang's channel as well.... I was pretty excited to see this collaboration....Awesome!!! Roti Prata VS Roti Canai....... LOL .... BTW, This Penang Cendol franchise can also be found in Johor Bahru as well..
Actually that penang cendol so so only.
@ujang senang the roadside 1 can beat this penang cendol.
Ghib! As a malaysian living in singapore I'm so happy you visited malaysia! This is the collab we've been waiting for. If you're looking for the egg kway teow in singapore, it can be found in Jalan Pemimpin Eastern House of Seafood - go tryyy
I'm a Singaporean residing in Australia. I miss my local foods. In the video, prata sardin and prata plaster is quite common in singapore, it's not only in Malaysia. But I do agree that malaysia hawkers mostly are recipe hand down from their parents and singapore have more and more stalls taken over by franchisees hence the taste almost all the same. I hope I'm wrong. But malaysia hence down will be cheaper
Wow superb Collab, it's hilarious. I love to see more of this. Good job and I'm a subscriber for both channel.
Omg a collab that I've never imagined happening 🤩
in Malaysia, you don't chope with anything. Your items will be taken away. And Ghib, you can find the Moonlight Kuey Teow at Ipoh Tuck Kee, 31 Kelantan Ln, #01-12. Its a famous stall originated from Ipoh. They serve the same dish with raw egg too :)
Yes, Ipoh food is yumz 👌🏼
to a person from Ipoh, Tuck kee son in Singapore is 😅😅😅😅
@Ghib Ojisan, just posting here in case you miss it... nasi kandar is also staple food among the Malay and Indian Muslim community in Sgp just like M'sia. There are really good places in Sgp for nasi Kandar. As a person who has lived in both sides of the causeway with family at both sides, one thing that Sgp is different is that the majority Chinese community in Sgp has less exposure to Malay and Muslim community food compared to M'sia. It is just because of the demographics % difference. So coming over to Msia will help enlighten Singaporeans. And vice versa for Malaysians.
I believe the raw egg kuay tiao is available in some tze char stalls in Singapore. They call it 月光河, direct translation moonlight river (egg yolk being the moon reflected on the river which is the kway tiao.) Won't be surprised if it has its origins from msia.
I think it's a Cantonese dish. There's also moonlight lao shu fen in claypot.
Yes you both are correct !!
this cantonese dish called WahTanHo (i don’t know my spelling is correct or not 😂 i am not cantonese actually , but i can speak 廣東話 and also 閩南語
@fuckyoutube139 yes wat tan hor is another version of hor fun with eggs cooked in it to give you a smooth mouthfeel. Hence the name wat (smooth) tan (egg).
This raw egg version is called yut gong hor in Cantonese.
it originates from Ipoh. Never seen it in klang valley until recent 5-10 years.
I've stayed in KL for awhile n d food is simply awesome. When I've cravings, will check out d food in JB as recommended by friends/ after surfing online. Malaysia is a food haven.
The egg on the prata is also common is SG, we called it plaster. Tell the cook plaster, you will get the same thing. Opp Bukit Gombak MRT there's this coffeeshop called Aliff or something, they served it with sambal anchovies. Give it a try
Basically there are 3 variant of Hokkien mee, Penang Prawn Mee, KL Tai Look (big round) Mee & Singapore - White color fried thick rice noodles.
The one with raw egg is Yuet Kong (moon) Hor (wide flat rice noodle).
You can find it in Sg too. The one I know is called Ipoh Tuck Kee Son in Sg.
I believe you got the wrong one. Penang Prawn Mee aka Penang Hokkien Mee are totally different from KL tai luk mein or KL Hokkien Mee and Singapore Hokkien Mee. Penang Prawn Mee is soup base noodle. The KL and Singapore is stir fried noodle. The one you looking for is Penang Hokkien Char which a stir fried noodle.
Yea. I grew up eating all of these. the hokkien prawn noodles which is a stir fry, different from penang prawn noodle which is a soupy one, also different from KL hokkien mee which is the thick noodles in the video. Most places in Singapore properly label the food as “hokkien prawn noodle”, it’s just the younger generation never knew better and assumed it’s hokkien mee when it is not.
And in singapore, we make a distinction between Fried hokkien mee (the traditional, gee noodle with black sauce) and the Fried hokkien prawn mee
Plus best is mix with Lor (gravy) which is available only selected hawker stalls
I love both Malaysian and Singapore food. They are really great. It really depends on who is the cook.
As a Malaysian, I enjoy the Chinese food at hawker centres in Singapore. There seems to be more varieties. And the chicken rice in Chinatown is the best I've ever had. However they cost much more compared to Malaysia.
For me Singapore is more hygienic. Cannot talk about cost as portion can be different. But bah kut teh is down down down..I am from Klang I know better
@@keangwooichoo6138 One man's meat is another man's poison. You were brought up in Klang so you have aquired the Klang taste. Any thing outside Klang is not familiar to you. To someone not from Klang we think your Klang BKT taste strange. So it's very subjective. To you yours is better to others theirs is better. So there is no winner or loser in food taste.
Thats why singaporeans are fleeing to eat in Malaysia...
@@limchyehock6722 but bkt originates from klang. It shld taste the klang taste. Not an indian tastes, not a white soup taste, not malay taste this is my meaning.
As a Malaysian I tend to agree. Chicken rice in Chinatown is the best but Bah kut teh is still M'sia better
No longer being able to eat roti canai was one of the saddest discoveries of being diagnosed as gluten intolerant 20+ years ago 😢 I'm holding out that one day I'll discover someone who makes roti with rice flour or GF flour 🤞
You can try a Dosa or Thosai. Yums.
Ahhh that's too bad. But surely there are many other delicious food suited to both your palette and body condition as well. Good luck and stay safe
I have gluten intolerant too, but i have activated charcoal and green tea after the meal.. till now i can enjoy roti canai.. but dont too often 2-3 times per week
Thanks for the suggestions guys, much appreciated!
There are enzymes you can take to help digest the gluten so no need to abstain! Just pop the pill before.
Prata/Paratha is flat in Hindi and Canai is in Malay. Will not start food war once we are educated. Sgp and Malaysia really share the same heritage but have evolved with times in our own unique way with our own quirkiness and nuances. I love both Sgp and M'sian food and treat both as variation of shared heritage food. Even in larger M'sia, each state has their own take on food. I love the diversity and variation as it adds flavor to the nation. Keep up the good work and continue the positive vibes for both countries.
It is. Let’s not start the war. We both country share the same heritage. Just enjoy the foods. I really loved your comments!
Great collaboration with ichang! Hope to see more of such collaboration!
I'm Singaporean but I love Malaysian food. It was really tough when the borders were closed on both sides but now that they've been reopened I've been making regular trips across the Causeway to enjoy the food and do my grocery shopping. It has to be said though, that not everything is better over there. I guess because things are way cheaper over there, we kinda subconsciously convince ourselves that it's better. Lol. I'm sure if food here in SG weren't so bloody expensive, we would be showing more appreciation for our own local cuisines.
I personally don't cook at home so I'd spend about sgd 20-30 on average everyday just to have my lunch and dinner (and tbh, with that kind of budget, the options aren't that amazing). You sort of get trapped in a cycle of eating the same thing everyday. Spending 90 ringgit a day on food may sound mind-blowing to Malaysians but that's the reality here in Singapore.
It really comes down to a matter of taste and preference. I haven't found nasi lemak in JB that I've enjoyed better than SG nasi lemak. But I'll gladly admit that the roti prata/canai over there is generally nicer and crispier than ours. Also, I've noticed that as you go further north in Malaysia the food gets even more foreign to our Singaporean taste buds. Take for example the Tempoyak. I know it's very popular amongst Malaysians in certain states like Pahang, but it's not at all common here in SG, even though we love durians. Likewise sotong masak hitam is a popular Malay dish in SG. You can literally find it at any Nasi padang stall, but from my understanding it's not that common in Malaysia especially the northern states. I've had a Malaysian colleague ask me if the black colour comes from kicap (soy sauce) 😂 because he said he'd never had it before.
I also once ordered Nasi Ambeng in JB and I was surprised that it came with Mee goreng. I'm not going to debate about which is more authentic Nasi Ambeng, but I've never actually seen it served with Mee goreng here in SG. So my point is, authenticity aside, there are many variations or interpretations of the same dishes in both countries so that's something to bear in mind as well.
I'm from KL but sorry to say JB food sucks🤭
The raw egg with kway teow, can be found in Singapore zi char. It's called moonlight hor fun. There one famous one at Keng Eng Kee Seafood at Alexandra.
My comment addresses this. It becomes less clear if moonlight hor fun actually originated in Singapore or because many cooks came over from Malaysia to find work in Singapore. So where you can find the food is not a useful gauge as things can be blurry.
@@kellereclub3828 My reply to Ghib was because he said in his video he can't find this dish in singapore, and he enjoyed it so much. I am just directing him to a famous place where he can gets it. No interest to debate on the origin of the dish. So I think my reply is still useful to him.
@@jtfoo68 The origin of the dish is to bring overall perspective to the Food War debate. The point being it is meaningless. If I'm a Malaysian cook and know that my dish is better than anything SG has, I might go over to SG to make more $$$ because of 3:1 - forcing an imbalance. And I get that people like you are not interested but my reply is still useful to those still stuck on whether SG or MY is better.
@@kellereclub3828 Your reply is suited in the main comment section. Not a response to my recommendation to where Ghib can get his fix for moonlight hor fun in Singapore.
@@jtfoo68 Apologies. But look at it in another way - comments with more replies get bumped upwards, do they not? He then gets to see it.
I love both sg and Malaysia food. Each have their own improvised style accustomed to locals’ taste. As a Malaysian Chinese I have notice the Chinese netizens are super toxic towards Singapore especially on CZcamsrs video from Taiwan Hong Kong etc introducing Singapore food which I find it very unnecessary. You don’t have to belittle others to elevate yourself.
De utuber said claim SG food it's from SG itself but doesn't know it was originally from My 🤭 if utuber say oh my food can still be enjoy at SG den ok LoR😁
You mean Malaysian Chinese netizens are very toxic towards Singapore right? I would agree as Malaysian. We are not gracious at all.
@@bisaboleh yeah 👍 ATAS right? 🤭
@@Redmi-xu1yo for me, Malaysian and Singapore cant argue when Sgrean said that food is from Sg because Sg used to be part of Melaka Kingdom, Johor Kingdom and part of Malaysia too. The cuisine existed miles before Sg separated from Msia. Unless the dish specifically originated from specific part of Malaysia like nasi dagang, nasi kerabu, laksa Penang, laksa Sarawak. So yeah not a big deal, at least for me.
@@Redmi-xu1yo the point isn't where the food originally are from. So what if it's originally from Malaysia. Are you sure that certain foods origin are from Malaysia ? There is no need to be toxic even if certain foreign CZcamsrs doesn't say Malaysia also have this food that food. Many of the food origin ain't even from both countries yet Malaysian Chinese die die want to claim that our food is original and taste better. Just be more gracious and not toxic it just makes us Malaysian looks bad internationally.
Love the Malaysia content. Love to see it.
Fun fact: we Johorean also sometimes call it roti prata though.
awesome seeing two japanese fighting for SG vs MY food hahaha can see it comes from pure love for the culture and cuisine.
The cuttlefish dish is called Jiu Hu Eng Chai, originated in Penang by Nyonya community.
The sauce is prawn paste
It is a kind of rojak for us as well
Jiu he
@@winwinwin282828 ,Jiu he is cuttlefish in Singapore Hokkien slang,In Penang and northern state we call Jiu Hu
Eng Chai is the type of vegetables mixed in this dish.
Yeah..its like yong tau foo..
The collabration that we have all been waiting for.
Fun fact, for the Kway Teow , we tend to call it 月光河(Moonlight HorFun) because the egg yolk is like a full moon in the sky.
Both Malaysian and Singaporean food and cuisines are fantastic, just to add on and clarify:
1) we have watery egg on prata, we call it roti plaster
2) we also have raw watery egg on hor fun (broader flat rice noodles) instead of kway teow (narrower flat rice boodles), we call it moon horfun (月亮河粉 or 月光河粉), Cantonese cuisine
3) cuttlefish kangkong we also have in SG, all ingredients are actually blanched and mixed together w crushed peanuts and prawn paste (虾膏), which is a common sauce for making rojak as well
Yes! I’m a Singaporean and vouch that Malaysian food are uniquely delicious. The Singapore hawker culture selling street food have many traditional local cuisine are standardised even factory produced sold throughout the island. No individuality no uniqueness in taste except for a few stalls which make the extra effort to create their special recipe. In Malaysia, almost every street food vendors sell their individual speciality and taste vary at different stalls and at every states and towns each food vendors vary in taste and quality. They have abundance of affordable spices to make their dishes delicious. Most food are delicious and cheap. Malaysians are very discerning about their local food demanding freshness and good quality. Many Singaporeans flock to Malaysia to savour their favourite dishes and explore for new discovery.
The ironic thing is that 80% of food served in Singapore is whipped up by Malaysian cooks with ingredients mainly from Malaysia. For example, the roast meat stall near my place is manned by staff from Ipoh with their poultry and pork from Malaysia. The cai png stall is manned by 2 Malaysians. The chicken rice stall is manned by 2 Malaysians. The van main stall is owned by a Malaysian couple. The roi Pratap stall is manned by 3 Malaysian Indians. The zi char stall is owned by a Malaysian couple with 3 cooks from Malaysia. So when people say Malaysia food tastes better, I'm not really sure what they're referring to.
Malaysia is muslim country right ?
Oh yes. The crossover I've been waiting for!
Enjoyed this video. Makes me want to make a trip just to have the food. Missed it much. It's true that Malaysians have a heavier palate when it comes to flavours. In Singapore, we have had the healthy eating campaigns pushed by the government and many Singaporeans have been taking less salt, less fat, less sugar for at least 2 decades. Still, our diabetes levels are hitting the roof. Our food is definitely on the bland side but I think it will become even blander as the Anti-Diabetes campaign runs its course.
You're so funny about the raw egg though. Did you know that mayonnaise is made with raw eggs? And Carbonara sauce is also made with partially cooked egg that stays in liquid form - egg like all proteins solidifies when cooked. Singaporeans also take half-boil eggs which is not fully cooked. Raw eggs isn't really an issue for most of us. 😋
I like the desserts better in Singapore because they are less sweet. I compared the ice blended drinks in Singapore and they’re already at perfect sweetness level whereas in Malaysia I always have to ask them to not put sugar or make it less sweet and they’re somehow still sweet😂
I also had Dunkin Donuts at Changi airport and again, perfect sweetness. So if there’s one thing Malaysians need to do is not to go crazy with sugar!
Hi Ghib Ojisan, hokkien mee is pretty common in Singapore as well but probably not as nice as the ones in Malaysia.
You can find them at most Tze Char stalls at kopitiams/coffeeshops. The non-black version is 'Hokkien Prawn Mee'. The black one is 'Hokkien Mee' or sometimes called 'Dai Lok Mee'.
Malaysia is muslim country
OMG. Nasik Lemak Tanglin. It has been a long time since I went there. The last time is in 2004. Enjoy guys. From a Malaysian living in US.
The way Jimmy sits back while taking a bite of roti, is like me contemplating my life choices
I love it XD
im here for ichang and Jimmy!!!! 💕💕
Basically my personal point of view both Malaysia and Singapore have good food and cannot says who is better. Both have strength and weaknesses. Let's us united through food!!
ya as long as we know where the good food stalls are foodies will just go
Don't kidding yourself, Malaysia definitely better. lol
Come to Sarawak and try Laksa Sarawak or Mee Kolok.
LOL!!! Thanks Jimmy for protecting Roti Canai hahahaha
Nice video Ghib, may i also introduce u to Klang and try the famous Bak Kut Teh there? It is a totally different game when compared to Singapore's version. That town also has a lot of good food as well!
Malaysia food - Better for sure, flavours are more robust but maybe best to eat only on the weekends?
Singapore food - Similar, tend to be less intense, more catered to general taste buds, hence, it doesn't feel better. But the advantage is you can still eat it everyday and don't feel too guity about it most times.
The sotong is cooked in boiled water. So no worries of it being raw. The paste used for the sotong is thick prawn paste.. 😋😋. I love the reaction of Ghib and Team IChang. Funny, educational and entertaining 👍. Lov the vid 🙏
Thank you so much for sharing!! Luv your video!!
The kuey teow dish they call it -月光河 moonlight river , not exactly river but a short for Hor Fun and the moon speaks for itself.
Yes of course. Msian food just feels more authentic. Everything in SG is so commercialized. With high rental costs hawker culture seems to be dying out.
Earn ringgits spend ringgits still cheap? Tats y 1m fr the north in SG
The roti with the raw egg on top instead of it being inside we do have in sg as well :) next time can just ask for Plaster Prata, most indian stalls would have!
The jepun lang dunno can forgive...the wifey how can dunno? ....oops
@@alvintan786 haha I guess maybe Plaster Prata not as commonly ordered by Singaporeans? I also only learned of it only a few years ago and it's been my go-to over normal egg prata ever since
it's takes an experienced foodie who is able to know which dishes does better in Singapore and Malaysia.
Both countries have a lot of similar dishes, however the ingredients available, hygienic and health standard is very different for both countries.
I would like to compliment that each country has it's own merit and produces many delicious dishes which gave foodies a great time to savour 👍
it's called moonlight hor fun or something..
no leh, plaster prata seems to just have the egg plastered on the outside, fully cooked.
I was introduced to your channel from Jimmy & iChang ~ very good Food contents!
Actually you can get these special prata in Singapore too. Banana, choc, plaster etc.
In Malaysia (or maybe in KL only), paratha is another dish that a bit similar to chappati. Basically is a Punjab style of roti. You guys can try this at Sentral Chappati House which is just beside KL Sentral monorail station.
16:28 pretty sure u can order this noodle dish at zi char stalls in singapore as well...tbh, singaporean food is pretty much the same as malaysian food except malaysia has more varieties because it's just simply bigger.
VERY THANK YOU JIMMY FOR STANDING ON OUR SIDE WELL DONE
Personally both are good. The debate of which is better will never end because it’s how one is introduced to eat it. Singapore make the same food differently so it doesn’t mean it’s not good (and vice versa). We wait for iChang/Jimmy to come to SG and show them we equally have great food here too. Great colab guys 👍
Both Malaysia and Singapore foods are good and tasty.. The difference iis Singapore is educate to keep clean surroundings their shops and kopitiam malaysia is not bothered "how clean is cleaners"
Moonlight Horfun (Raw Egg Hor Fun) is also in SG. You can try out KEK Seafood in Alexandra they are famous for it.
Yes! Finally. Thanks for the video Ghib!
The Kwayteow with the raw egg is actually the moon fried Koay Teow. Or directly translated from Cantonese as 月光河粉.
Naturally Malaysian food taste excellent. However some Singaporean food taste good too. Each country got their own good food, need to walk around or through some recommendations from friend ( or from website, you tube ) . Need to try it by yourself & make some suggestions on it.
Singapore has less varieties of food.
I am from malaysia, and although i dun think singapore local food is bad, but if i have to choose one, it will be malaysian.
True. For me, in Singapore, wantan mee, char koay teow and laksa is out. (Except Katong laksa). But I like Singapore chicken rice and much prefer their hokkien mee to Malaysia. Prata also OK.