Fuschia Dunop (I feel like I should call her by her first name alone with the amount I writer about her, but I digress) has an article about the food stalls of Singapore in the Financial Times.

There is a stall with the famous Hainan chicken rice, where the brusque proprietor doles out plastic platefuls of poached chicken on aromatic rice to a long queue of customers; sweet mung bean soup with a tarragon-like medicinal herb; and warm, porcelain-white almond milk.

Yum!