Le maquereau frais sauted en sauce aigre-doux de Royale avec les herbes fines de pays

I love Singapore food. Its not pretentious. Its often simple. I particular like the prawn noddle soup we have over here- its a clear based soup, a prawn or two inside- egg noddles, some chopped up fish "balls" or white fried tofo. Nothing much to look at - won't win any awards from any Fancy French committee.

But its nice. Combining the taste of good prawn soup - not overdone - with freshly made egg noddles - together with some chopped fresh chilli. Yum.... can't really get it in Melbourne.

Yesterday, I had some Malay food which came with sweet and sour mackerel - oh boy!!! The mackerel was superb! The flesh was firm and sweet- even the bones were nice to munch on. And only cost $1.50!!!! I could eat this stuff everyday!!! If we had this in a French restaurant- some slimy waiter would be charging me $10 - $20 for the thing - adding a wacky frenchy name to it. Something like

"Le maquereau frais sauted en sauce aigre-doux de Royale avec les herbes fines de pays - Euro EUR20"

Thank you Babel Fish!!!