"Singapore can win ah today?" 🇸🇬 vs 🇲🇾 | Food Finders S5E12

It’s the last episode of Food Finders season 5! And we’re here in Johor on a mission to find local dishes Johor does better than SG. Who better to bring us around than Johor Kaki himself!
Gary
/ gkoay
Tony
/ johorkaki
0:00 Introduction
1:45 Wei Sheng Yuan Kopitiam
4:42 Times 3.5
5:07 Tampoi Ah B Wanton Noodles
7:59 Kedai Bak Kut Teh Hin Hock
10:55 Taman Tasek Kway Teow Kia
15:28 Conclusion
Address:
Wei Sheng Yuan Kopitiam 卫生园茶餐室
78A, Jalan Hang Tuah, Taman Sri Tiram, 81800 Ulu Tiram, Johor, Malaysia
Tampoi Ah B Wanton Noodles 淡杯阿B全蛋云吞面
34, Jalan Dato Muthuthambi, 81200 Tampoi, Johor Bahru, Malaysia
Kedai Bak Kut Teh Hin Hock
72, Jalan Dato Mohammed Seth, Taman Tampoi Indah 2, 81200 Johor Bahru, Johor, Malaysia
Taman Tasek Kway Teow Kia
Gerai 4, Jalan Tasek, Taman Tasek, 81200 Johor Bahru, Johor, Malaysia
--
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[@fnsyis]

Why always need to compare, sg is small in size, Msia is way bigger and food varies from state to state and they have all the fresh food to make nice food compare to sg food mostly imported. To me sg can easily find bak chor mee more easily and food are more clusters in different neighborhood and area and more easy to travel. Just find what u like to eat.

[@amitupadhya90]

Well said

[@Sethluifoodtravel]

there's rarely bak chor mee in MY actually, so that's quite a interesting observation

[@therealgkoay]

Have not seen Bak Chor mee and Sg laksa in MY or their equivalent yet. What even makes a laksa a laksa?

[@MrPaulKok]

@@Sethluifoodtravel to be honest bak chor mee is not even existed in Malaysia

[@calvinang1]

The comparison to JB is more appropriate cos food is different parts of Malaysia. And people in the Klang Valley don’t rate JB as much as they do food in Penang. Big up to the Canadian guy for being so assimilated with our hawkers food 👍🏻

[@Sethluifoodtravel]

I think cos of proximity, its the closest comparison

[@therealgkoay]

🙇🏻‍♂️ 100 singaporean points ☝🏻

[@lanaj1771]

What an interesting episode, the guest is knowledgeable and I enjoyed this episode throughout

[@dkj6946]

Wrong! It is Malaysians that are offended, we Singaporeans always praise food in Malaysia and seldom the other way round. And he sounds like Filipino to me

[@Sethluifoodtravel]

I have to agree generally MY street food is better than SG... however higher end side SG is better

[@dkj6946]

@@Sethluifoodtravel how do you compare? what street food and from which stall vs Singapore’s

[@Sethluifoodtravel]

@@dkj6946 similar dishes like wanton mee for example, easier to find better ones in M'sia than SG. Exception is chicken rice, SG ones better. All personal opinion of course

[@charlenetheng3372]

Tony is the OG!! I didn’t know he was from Singapore 🙈🙈🙈

[@simplyme3306]

Brown kaya is still cooked with pandan leaves just not with the juices or extract..and it's brown because caramelised sugar is added to it. Green version is cooked with blended extract of the green pandan juice (if it's with the real stuff and not just flavouring, colouring) and cooked in it. Yes I agree the light soy sauce in Singapore is mostly just taste like salted water there's no depth. It's easier to get fragrant soy sauce in Msia. If you use good quality soy sauce, it would be the best to pair with the eggs. Char siew wan ton mee is still KL version the best without red coloured (why??) char siew.

[@therealgkoay]

You have taste and a great explanations. 99 Singaporean points

[@simplyme3306]

@@therealgkoay Lol I'm biased with kaya as I grew up with the best home made kaya by my hainanese grandmother. The brown version...so we know how it is cooked (slow cooked for hours).

[@therealgkoay]

@@simplyme3306 I can tell you knew something different because you can break it down properly. Velly good. #support hope you take up the family recipe

[@JohorKakiTony]

You are right. Traditional Kaya recipes do have pandan. I did this article nine years ago johorkaki.blogspot.com/2015/08/kaya-coconut-jam-recipe-by-good-morning.html I shall check with the shop about their kaya when I am there again. Thanks for the feedback

[@RaymondChia_Silaqui]

I miss going to the poach fish place... There is a tofu dish where they drizzle 'Lor Bah Chow' all over the tofu.... That itself, you can have 1 bowl of rice.

[@therealgkoay]

I think we actually got that but it wasn’t featured. It’s tofu with a really dark meat mince sauce all over right?

[@therealgkoay]

If so, yea… I really liked that too. That and a bowl of rice 🔥

[@MrResigned]

MY BKT is not comparable to SG BKT. Poached fish has no comparison in SG. Wanton mee - there are so many versions. I don't like black soya version - some kinda localised version of HK that can't be compared to what one orders in proper restaurants - fails in both countries. Plain - i really like Fei Fei in SG. Can't find a competitor in MY. Noodles, however, are springier in MY. Kway chap - I prefer MY because there's more of a variety of offal. However, because the soup is lighter, need to have a spoonful of soup to go with every mouthful of noodles while in SG one can just pick the noodles out of the soup and eat (which is probably why I seldom finish the soup in SG - hmm, maybe its actually healthier this way). Kaya toast and eggs about the same - agree eggs fresher in JB. Odd they didn't mention the kopi which I find much better in JB than SG. Much more aromatic JB. Comparisons that should be done: Chicken rice (SG for me), soya bean drink (SG's Mr Bean is #1 in the world for me), prawn noodles soup/dry (SG), zhi char (MY because of freshness of ingredients especially vegetables), western (SG wins), japanese (SG).

[@therealgkoay]

I did talk about the kopi, it just didn't make it into the video. I agree with your views overall.. Fei Fei... not so much (didn't they close shop?), and that's ok! The plain style wonton mee was actually quite good in JB. I'm just use to the soy version. Penang is the same. The biggest thing for wonton mee (for me) seems to be how the noodle is cooked. SG does not cook it the way I think works best for the dish. But that's only my opinion.

[@samzhi3234]

for the next one can probably try claypot delights; like bao zai mian, claypot rice and frog porridge, etc.

[@therealgkoay]

I’ve been more recently into frog. It’s sort of tastes like chicken with scallop texture but can’t tell good from bad yet because I haven’t had enough. Food for thought!

[@kisho8477]

there is ntg wrong in comparing as long it does not offend anyone. yall gotta stop acting as if yall have nvr made comparisons of food in life b4, lmao. so sensitive this comment section

[@therealgkoay]

😂 1000 Singaporean/Malaysian points ☝🏻. Adding 🧂to 🩹. I already said it - it’s just proving my point further.

[@kirkchua]

SG has more variaties of food. In JB most of the food still in business always same. It's either BKT,wantan mee,mee hoon kuey or mamak stalls in JB🤭 Best BKT-kota Tinggi Best wantan mee-layang layang Those toast shops roast n coffee for mi 😂 Fish I like stay SG eat sengkee spicy n sour sauce fish@kembangan SG best kway chup,prawn noodles JB best wantan mee, BKT 😬

[@Sethluifoodtravel]

there's a lot more heritage in Malaysia for sure

[@megatrons5187]

wonton Mee in Singapore has nosedived in the last decade

[@robertwtan]

12:45 Also me next time: Gary you enjoy it first lah 🤭

[@bbdc602]

Singaporean here and i just can t help but agree msian food is just better in every way, be it taste, quality or even the price gaddamn i love 1:3.52

[@janeloh2952]

Malaysia have more Wok Hei plus their ingredients more fresh….. Why compare as long the hawker provide the consumer with food that are fresh and cooked with ‘Heart’ !!!!

[@weiweilee4816]

Chicken rice is better in sg than Malaysia!

[@Sethluifoodtravel]

This one i whole heartedly agree, even like Malacca chicken rice balls no fight

[@therealgkoay]

Agreed

[@simplyme3306]

agree to this

[@boonkeng4079]

True singapore rice grain taste better than malaysia.

[@shervintan]

Many Malaysian working in Singapore, I would say sg food is better.

[@Sethluifoodtravel]

many singaporeans go to malaysia for the food thou!

[@therealgkoay]

Singapore has more selections. If you can afford it, Singapore is better

[@boonkeng4079]

​@@therealgkoayagree 😂

[@FinalSpace]

Not to offend but the whole Kway Teow Kia section is basically Gary embarrassing himself with the lack of appreciation for offal (as a Chinese Singaporean) and lack of knowledge for the human's anatomy (Big intestine then small intestine?!?!) hahahaha 😅😆😂🤣

[@therealgkoay]

I’m not Singaporean.

[@therealgkoay]

Also, I believe that was Seth’s intention 😒. But it was an interesting experience. The thought of the offals is worst than the actual flavour. Still hard for me to completely accept/enjoy though.

[@iammisssee7752]

Stop the comparision, I born in sg, grew up with sg food. I love my food in my own way. Btw, bak ku teh is diff by ethnicity not by country. Im hokkien, i love my hokkien style herbal bak ku teh and i had it here in sg for almost 60 years.

[@Sethluifoodtravel]

as humans its quite hard not to compare given the similarities, but yes each has its own uniqueness - its just a personal preference

[@therealgkoay]

I also like the herbal version but I also grown to like Singapore’s version. lol both are good but the herbal one has so much more stuff, I like the variety and options you get in the herbal style. Penang has the herbal style and the first time I came to Singapore I expected the same. You can imagine my surprise/confusion when I got the pepper type. I was like… “where the f* is the rest” 😅

[@quarryboats9285]

What, an Ang Moh reviewing wanton Mee? What a blow to credibility.😮

[@Sethluifoodtravel]

Gary gew up in Penang, his family is based there too

[@therealgkoay]

🙂 thanks

[@KelvinCrLin]

When they are tasting the first dish i could tell it would not be fair. Especially someone loves malaysian food that calls himself johor kaki. And I felt gary doesnt expose himself to more sg local food. Self went to jb often and tasted often wat they tasted. Dont u realized all your food from first ( yes including the soy sauce to eggs) to last involves heavy soy sauce? ALL YOUR DISHES ARE DARK SOY SAUCED in a day! Both of the host must have felt thirsty due to sodium overloaded , false illusion salty food tasted better.Better get kidneys checked , i felt sorry for them

[@therealgkoay]

I’ve lived here for a quite some time and grew up partially in Penang, Malaysia. I’ve eaten lots of local food/hawkers through out my life and almost primarily do the hawker episodes on food finders. I’m also a professionally trained chef and understand what it takes to make most foods. So… I think my exposure is not too bad. Enough to provide strong opinions so you can have comments such as these. I don’t choose the spots. I just eat where I go. Glad you feel so passionate about the topic. What’s your favourite hawker in SG?

[@simplyme3306]

what's wrong with kaya toast vs kaya toast etc? They are like comparing version A vs version B and commenting on the difference and their preference. Nothing wrong with that. Dark soy sauce doesn't mean saltier than light soy. In fact, the light soy sauce in SG are saltier than Malaysia's. Dark soy sauce that chinese uses are more for the colour.

[@therealgkoay]

@@simplyme3306 👏 100 Singapore points 😄

[@chenmingtan2522]

singapore's water is already better

[@daren91]

It's really just content creators creating another versus "content" to get views and comments (mine included unfortunately). The comparisons are flawed when all you're doing is comparing some of the best/better recommendations in JB against the "typical" variety or a completely different recipe/style from Singapore. It's obvious when you don't compare the food you're featuring with specific brands/names from SG.. And there's both good and bad food everywhere, not all hawkers in JB and their food are equal, same as in SG.. Besides, I doubt no hawker from either side of the bridge is out to outdo the other country's recipe/style. They're just doing what they think is best and/or making good use of the abundance/limited ingredients they have access to. There's really no need for any comparisons when most examples are really apples vs oranges. And if you really have to do a comparison, the only logical way should be comparing what you think are the best in JB against the best in SG (ie specific brands/names). That's definitely less lazy than just doing what you guys did.. 🤷🏻‍♂️

[@Sethluifoodtravel]

I'd have to disagree with that in the sense we didn't feature on video the best in class in SG, however we have tried most of the 'best' across both states and the comparison has been made with that in mind. E.g on average you can find better wanton mee in JB, however Kway Chup on average you can find better ones in SG. And you are right also, content creation it kinda is our duty to bring up contentious topics if not no one watch ma.

[@therealgkoay]

You are not wrong. Very passionate about the topic? Or defensive because there are any comparisons to Malaysia? 😌

[@jimmyquek6536]

This tiny guy is talking nonsense.... How to eat eggs? There's no one way to eat lah..... Wanton mee is nice!

[@JohorKakiTony]

Aiyoh why you got no sense of humour one..... This is not a documentary....

[@therealgkoay]

Imma gunna keep eating soft boiled eggs the way I want. ✌🏻

[@Sethluifoodtravel]

Many older gen in SG do eat this way thou from the dish