10 Delicious Street Foods You Must Try in Singapore!

 Ah, South Korea, you feed us well. The pizza in Seoul ranges from simple-yet-gourmet slices to authentic wood-fired pies that you would happily eat every weekend.

This is one city where carb-lovers will be safe and sound. To make sure you’re spending less time researching and more time feasting, we’ve rounded up the very best Seoul pizzas.

Dig into these delicious pies…

Best Pizza In Seoul

1. Paulie’s Brick Oven Pizzeria

They cook up a more American-style pizza which they serve by the pan on the table and which is perfect for sharing.

You can easily imagine yourself in New York as you peel away the gorgeous and utterly gooey slices that are heavy with delicious toppings.

2. Spacca Napoli

Huge puffy crusts that are very much in the new Neapolitan-style of making pizza. They load the center up with toppings to create a pizza that is absolutely bursting with flavor through every single mouthful.

3. Motor City

As the name suggests, they serve a Detroit-style pizza slice which is a deep dish and utterly unique in its crust. The slices taste absolutely incredible and look just as good.

Every slice looks like a work of art and features generous toppings and a huge flavor.

4. Gino’s NY Pizza

It’s all about the crust at this hugely popular NY-style pizza joint. Just like it should be, the dough here is made from scratch, aged in-house and hand-tossed, while each pie is baked in a brick deck to get that perfect thin crust.

A world-class place for pizza in Seoul, and a gourmet experience you won’t forget in a hurry.

5. Falo Pizza

The traditional Neapolitan-style pizzas are baked in a wood-burning oven and generously topped with fresh, natural ingredients. You’ll find toppings here that you’ll struggle to get elsewhere: creamy buffalo cheese and artisan ingredients.

For an authentic Neapolitan-style pizza, try their Margherita pizza here as it’s probably one of the best in the city.

6. Myeongdong Pizza

Their pizzas are made with a very traditional Italian base but where they really come into their own is with their innovative toppings. This is true East-meets-West fusion cooking while keeping a focus on the core qualities of both cuisines.

Cheese-lovers will go crazy over the gooey, oozing cheese slices here.

7. Kitchen Salvatore Cuomo

Their pizzas are super authentic and stick to the principles of Neapolitan cooking so tightly that you could easily be sitting in Naples when eating here.

It’s all about the dough, which they prove for over a day in advance, resulting in that perfect springy and spongey crust. Absolute world-class perfection.

For the Best Chocolate Milkshake, Make a Black & White

One of my first gigs as a food writer was at my college newspaper. I reviewed local restaurants and covered breaking news like: The campus diner now has milkshakes! There were half a dozen flavors: vanilla, chocolate, coffee, Nutella, blueberry, and strawberry.

But there was something odd about the chocolate.

It tasted less like chocolate ice cream—which I’ve never, ever enjoyed, don’t @ me—and more like a melted hot fudge sundae, or frozen chocolate milk. So I called the diner and demanded answers. Because our readers deserved the truth.

Sure enough, the chocolate milkshake wasn’t, technically, a chocolate milkshake. It was a black and white, vanilla ice cream blended with chocolate syrup and milk.

The difference here is so small that some would argue there’s no difference at all. Google chocolate milkshake and you’ll find several recipes with that very formula: vanilla ice cream, chocolate syrup, milk. But the flavor is totally different than when you start with chocolate ice cream.

And, in my opinion, way better. Vanilla ice cream brings balance and contrast, like cream cheese swirled into chocolate cake, or chocolate cookies sandwiched with buttercream. It also makes room for retro additions, like malt powder, which turns anything it touches into gold.

© Provided by Food52 Black and white straws! For black and white shakes!

It also gives you more control over sweetness. Making chocolate syrup is easier than schlepping to the grocery store, especially mid-heatwave when you’d want a milkshake most. And it’s the sort of staple that makes your fridge feel special. Keep around for weeks. Stir into hot coffee. Drizzle on gelato. Set out with strawberries.

I like to make mine with ultra-strong coffee instead of water, less sugar than you’d expect, and an un-shy amount of salt. The result takes itself very seriously, but swoons at the sight of sweet, milky vanilla ice cream. If you want to DIY here, too, I know just the recipe.

For bonus points, freeze your glasses before serving until they’re almost too cold to hold.

Malted Black & White Milkshake

By Emma Laperruque

For the chocolate syrup

• 1 cup coffee, any temperature
• 1 cup cocoa powder
• 1/2 cup sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract

For the black & white milkshakes

• 1/4 cup whole milk, plus more as needed
• 2 tablespoons chocolate syrup, plus more for drizzling
• 1 pint vanilla ice cream
• 2 tablespoons malted milk powder
• 1 pinch kosher salt

Which country has the best food?

10. United States

This may be because most of the popular foods in the USA originate in some other country. The pizza slice is Italian. Fries are Belgium or Dutch. Hamburgers and frankfurters? Likely German. But in the kitchens of the United States, they have been improved and added to, to become global icons for food lovers everywhere.

There's the traditional stuff such as clam chowder, key lime pie, and Cobb salad, and most importantly the locavore movement of modern American food started by Alice Waters. This promotion of eco-awareness in food culture is carried on today by Michelle Obama.

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Cheeseburger -- a perfect example of making good things greater.

Chocolate chip cookie -- the world would be a little less habitable without this Americana classic.

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All overly processed foods such as Twinkies, Hostess cakes and KFC.

9. Mexico

If you were only allowed to eat the food of one country for the rest of your life, it would be smart to make it Mexico. The cuisine of the Mesoamerican country has a little bit of everything -- you'll never get bored.

Amongst the enchiladas and the tacos and the heads and the quesadillas you'll find the zestiness of Greek salads and the richness of an Indian curry; the heat of Thai food and the use-your-hands sneakiness of tapas. It is also the central station for nutritional superfoods. All that avocado, tomato, lime and garlic with beans and chocolates and chilies to boot, is rich with antioxidants and good healthful things. It doesn't taste healthy though. It tastes like a fiesta in your mouth.

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Mole -- ancient sauce made of chili peppers, spices, chocolate, and magic incantations.

Tacos al pastor -- the spit-roast pork taco, a blend of the pre- and post-Colombian.

Tamales -- an ancient Mayan food of masa cooked in a leaf wrapping.

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Tostadas -- basically the same as a taco or burrito but served in a crispy fried tortilla which breaks into pieces as soon as you bite into it. Impossible to eat.

8. Thailand

Street eats are a Thai attraction. Flip through a Thai cookbook and you'll be hard-pressed to find an ingredient list that doesn't run a page long. The combination of so many herbs and spices in each dish produces complex flavors that somehow come together like orchestral music. Thais fit spicy, sour, salty, sweet, chewy, crunchy and slippery into one dish.

With influences from China, Malaysia, Indonesia, Myanmar, and a royal culinary tradition, Thai cuisine is the best of many worlds. The best part about eating Thai food in Thailand though is hospitality. Sun, beach, service with a smile and a plastic bag full of som tam -- that's a good life.

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Tom yam Kung -- a rave party for the mouth. The floral notes of lemongrass, the earthy galangal, freshness of kaffir lime leaves and the heat of the chilies.

Massaman curry -- a Thai curry with Islamic roots. Topped our list of the world's 50 most delicious foods.

Som tam -- the popular green papaya salad is sour, extra spicy, sweet and salty. It's the best of Thai tastes.

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Pla som -- a fermented fish eaten uncooked is popular in Lawa and reported to be responsible for bile duct cancer.

7. Greece

Traveling and eating in Greece feels like a glossy magazine spread come to life, but without the Photoshopping. Like the blue seas and white buildings, the kalamata olives, feta cheese, colorful salads, and roast meats are all Postcard perfect by default.

The secret? Lashings of glistening olive oil. Gift of the gods, olive oil is arguably Greece's greatest export, influencing the way people around the world think about food and nutritional health. Eating in Greece is also a way of consuming history. A bite of dolma or a slurp of lentil soup gives a small taste of life in ancient Greece when they were invented.

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Olive oil -- drizzled on other food, or soaked up by bread, is almost as varied as wine in its flavors.

Spanakopita -- makes spinach palatable with its feta cheese mixture and flaky pastry cover.

Gyros -- late-night drunk eating wouldn't be the same without the pita bread sandwich of roast meat and tzatziki.

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Lachanorizo -- basically cabbage and onion cooked to death then mixed with rice. Filling, but one-dimensional.

6. India

When a cuisine uses spices in such abundance that the meat and vegetables seem like an afterthought, you know you're dealing with cooks dedicated to flavor. There are no rules for spice usage as long as it results in something delicious. The same spice can add zest to savory and sweet dishes, or can sometimes be eaten on its own -- fennel seed is enjoyed as a breath-freshening digestive aid at the end of meals.

And any country that manages to make vegetarian food taste consistently great certainly deserves some kind of Nobel prize. The regional varieties are vast. There's Goa's seafood, there's the wazwan of Kashmir and there's the coconutty richness of Kerala.

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Dal -- India has managed to make boiled lentils exciting.

Dosa -- a pancake filled with anything from cheese to spicy vegetables, perfect for lunch or dinner.

Chai -- not everyone likes coffee and not everyone likes plain tea, but it's hard to resist chai.

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Balti chicken -- an invention for the British palate, should probably have died out with colonialism.

5. Japan

Japanese apply the same precision to their food as they do to their engineering. This is the place that spawned tyrannical sushi masters and ramen bullies who make their staff and customers tremble with a glare.

You can get a lavish multicourse kaiseki meal that presents the seasons in a spread of visual and culinary poetry. Or grab a seat at a revolving sushi conveyor for a solo feast. Or pick up something random and previously unknown in your gastronomic lexicon from the refrigerated shelves of a convenience store. It's impossible to eat badly in Japan.

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Miso soup -- showcases some of the fundamental flavors of Japanese food, simple and wholesome.

Sushi and sashimi -- who knew that raw fish on rice could become so popular?

Tempura -- the perfection of deep-frying. Never greasy, the batter is thin and light like a crisp tissue.

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Fugu -- is anything really that delicious that it's worth risking your life to eat? The poisonous blowfish recently killed diners in Egypt but is becoming more available in Japan.

4. Spain

Let's eat and drink, then sleep, then work for two hours, then eat and drink. Viva Espana, that country whose hedonistic food culture we all secretly wish was our own. All that bar-hopping and tapas-eating, the minimal working, the 9 p.m. dinners, the endless porron challenges -- this is a culture based on, around and sometimes even inside food.

The Spaniards gourmandize the way they flamenco dance, with unbridled passion. They munch on snacks throughout the day with intervals of big meals. From the fruits of the Mediterranean Sea to the spoils of the Pyrenees, from the saffron and cumin notes of the Moors to the insane molecular experiments of Ferran Adria, Spanish food is timeless yet avant-garde.

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Jamon Iberico -- a whole cured ham hock usually carved by clamping it down in a wooden stand like some medieval ritual.

Churros -- the world's best version of sweet fried dough.

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Gazpacho -- it's refreshing and all, but it's basically a liquid salad.

3. France

If you're one of those people who doesn't like to eat because "there's more to life than food" -- visit Paris. It's a city notorious for its curmudgeonly denizens, but they all believe in the importance of good food. Two-hour lunch breaks for three-course meals are de rigor.

Entire two-week vacations are centered on exploring combinations of wines and cheeses around the country. Down-to-earth cooking will surprise those who thought of the French as the world's food snobs (it is the birthplace of the Michelin Guide after all). Cassoulet, pot au feu, steak frites are revelatory when had in the right bistro.

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Escargot -- credit the French for turning slimey, garden-dwelling pests into a delicacy. Massive respect for making them taste amazing too.

Macarons -- like unicorn food. In fact anything from a patisserie in France seems to have been conjured out of sugar, fairy dust and the dinner wishes of little girls.

Baguette -- the first and last thing that you'll want to eat in France. The first bite is transformational; the last will be full of longing.

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Foie gras -- it tastes like 10,000 ducks roasted in butter then reduced to a velvet pudding, but some animal advocates decry the cruelty of force-feeding fowl to fatten their livers.

2. China

The people who greet each other with "Have you eaten yet?" are arguably the most food-obsessed in the world. Food has been a form of escapism for the Chinese throughout its tumultuous history.

The Chinese entrepreneurial spirit and appreciation for the finer points of frugality -- the folks are cheap, crafty and food-crazed -- results in one of the bravest tribes of eaters in the world. But the Chinese don't just cook and sell anything, they also make it taste great.

China is the place to go to get food shock a dozen times a day. "You can eat that?" will become the intrepid food traveler's daily refrain. China's regional cuisines are so varied it's hard to believe they're from the same nation. It's not a food culture you can easily summarize, except to say you'll invariably want seconds.

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Sweet and sour pork -- a guilty pleasure that has taken on different forms.

Dim sum -- a grand tradition from Hong Kong to New York.

Roast suckling pig and Peking duck -- wonders of different styles of ovens adopted by Chinese chefs.

Xiaolongbao -- incredible soup-filled surprises. How do they get that dumpling skin to hold all that hot broth?

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Shark's fin soup -- rallying for Chinese restaurants to ban the dish has been a pet issue of green campaigners in recent years.

1. Italy

Italian food has enslaved tastebuds around the globe for centuries, with its zesty tomato sauces, those clever things they do with wheat flour and desserts that are basically vehicles for cream. It's all so simple. Get some noodles, get some olive oil, get some garlic, maybe a tomato or a slice of bacon. Bam, you have a party on a plate. And it is all so easy to cook and eat.

From the cheesy risottos to the crisp fried meats, Italian cuisine is a compendium of crowd-pleasing comfort food. Many people have welcomed it into their homes, especially novice cooks. Therein lies the real genius -- Italian food has become everyman's food.