The culinary scene in Singapore is a fusion of Malaysian and diverse cultures, including influences from Chinese, Indian, Peranakan communities, and British immigrants, giving rise to a unique culinary style. At hawker stalls, you might see Chinese chefs using tamarind, turmeric, and other spices; Indian chefs making fried noodles, showcasing the impact of globalization. The "Black Dog Café" in Kaohsiung is inspired by the owner's nostalgia for local flavors when he worked in Singapore, leading him to recreate those tastes after returning to Taiwan…🫢

✅ Laksa Noodle Soup: The soup base is carefully simmered with various spices, with main ingredients including scallions, ginger, garlic, and dried shrimp, then seasoned with lemongrass, laksa leaves, chili, and pepper, ultimately cooked with curry and coconut milk for a rich flavor. They use thick noodles that absorb the broth well while maintaining a chewy texture. It is served with toppings like eggs, meatballs, mushrooms, and greens.

✅ Hokkien Fried Prawn Noodles: The whole bowl has an aromatic scent of spices, and the flavor is moderately salty, not overly strong. The toppings include eggs, bean sprouts, chives, and six prawns, resulting in a smooth overall taste.

✅ Bak Kut Teh (Pork Bone Tea): The broth is lighter, soy sauce-colored, with a subtle herbal aroma. The rib meat is tender and well-seasoned.

✅ Laksa Water Lily: Stir-fried with shredded meat and mushrooms, each bite carries the aroma of laksa. Although not particularly strong, the flavor is sufficiently good, and the water lily retains its crispness.

✅ Kaya Toast: The toast was disappointing. By the time it arrived, it had already cooled down, and the crust, which should have been crisp, became softer. The butter inside was slightly at room temperature; chilled butter would have improved it even more. As for the Kaya sauce, while the flavor is rich, it tends to be saltier compared to other places.

✅ Iced Lemon Tea: The acidity and sweetness are balanced, but the flavor isn’t particularly strong.

————————————
"Black Dog Café" used to be a very popular spot during college years, initially located at Xiziwan before moving to its current position. However, after this visit, it’s noticeable that the owner has made some adjustments to the flavors, leaning more towards Taiwanese tastes rather than authentic Singaporean cuisine. The dishes still have a certain deliciousness, but they don’t quite meet the high expectations one might have. Although the prices are somewhat high, the portion sizes for each item are quite large.

*No outside food or drinks allowed, no service charge.

The Black Dog Canteen was previously opened near the Gushan Ferry Station. At that time, the Black Dog was so crowded that it was hard to find a seat. There were two big dogs inside that were super cute, and they sold authentic Singaporean delicacies!

After moving to a new address for a while, I finally had the opportunity to try it. The noodles in the laksa pot are also very rich and delicious. The noodle body is soaked in the soup and soaked up the soup. It is super delicious. Unfortunately, the chicken legs inside are a bit off, and they are completely boiled. The taste is not integrated with the laksa. It should be cooked separately and put in, but overall it is delicious.

White Bak Kut Teh Peanut Pork Knuckle Noodles 💰200, I don’t really recommend it, it’s a bit overwhelming, the soup is almost all seasoned with pepper, there are four pieces of pig’s trotters in it, it’s quite tender and delicious, the portion is not too expensive On the low side, I will avoid this place if I come again next time.