The Saucy Allure of Singapore // An Appetite Magazine Exclusive

Yes, folks, it's chow time again, this time in Singapore, one of our favorite culinary destinations.

All diets were mandatorily suspended as we began our vacation in Hawker Heaven.

Anthony has learned never to assume and to always ask whether the food is spicy or not.

We came face-to-face with our first tray of Xiao Long Bao, which I personally found disorienting and a bit weird.

See what we have to say about Singapore's culture of condiments, and why you can never have too many saucers.

What to order, what to order…

Menus with food photos are my downfall, as they always entice me to order way too much food.

Tossing noodles as performance art?

You're gonna think I'm crazy, but I wouldn't mind having roast duck every day for the rest of my life. Over rice, of course. With LOTS of crushed ginger.

I strongly advise you to get your own set of sauces — No matter what people say, it's always fun to double dip.

Call me cheap, but I say it's okay to flirt with the sauce lady in exchange for, well, more sauce. LOL!

My heart was beating with excitement for my plate of char kway teow.

Presenting Paradise Dynasty's Xiao Long Bao, which is meant to be eaten in a prescribed order in order to fully appreciate the various flavors.

While the Xiao Long Bao turned out to be a little too exotic for my tastes, certain classics, such as Sweet and Sour Pork, never fail to hit the spot for me.

And don't forget to bring your own napkins. Most hawker stalls will charge you for a pack.

Meals are best shared with loved ones. You get to sample more dishes that way. Hahaha! By the way, Anthony's breaded chicken cutlets were cut with scissors!