Welcome to the ongoing culinary tour of Singapore's hawker stalls, cheaper restaurants and night markets.

We're approaching eating here like it's some kind of extreme sport - it's all very much '2 Fast 2 Furious Goes Edible', so buckle up and enjoy the ride!

Having covered chicken rice in a previous entry, I must reveal that the second-most desired item on my eating list here was simple, hawker-style kway teoh : rice noodles stir-fried in a thick black sauce with lots of tender, delectable tidbits thrown in.

The version we sampled had lots and lots of tiny clams strewn through it, as well as lovely hunks of wok-fried omelette. Just yummy!

At the same time, anything that claimed to be fried carrot cake also demanded to be sampled. This dish actually turned out to be a stir-fried rendition of what I would usually term 'turnip cake' - frequently available at yum cha (aka dim sum), turnip cake is a square, white slab of savoury 'cake' made from root vegetable and flecked with tangy Chinese sausage (lap chu cheong). It's shallow-fried and then eaten with bright red chilli sauce.

In this case, the cake was broken up and stir-fried with egg. It tasted delicious - and was nothing like the visions of Western-style sweet carrot cake (with sour cream icing) somehow fried that I had been imagining in horror!

Today's efforts have no photos to accompany them, but in Chinatown with Andrew's Uncle Johnny we feasted on:

Red-cooked roast chicken served on thin, curly egg noodles with a soy and chilli oil sauce;
Roast duck; and
some more Chicken rice (!).

All washed down with big beer steins filled with sugarcane juice. Mmmm!