A new exciting franchise: Friitz Belgian Fries!
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A new Belgian Fries franchise was recently launched. It is named Friitz (with double i, pronounce as
[/' f r i: t s /]), inspired by Fritz, the first man known to have opened a fry …

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Home » Belgian Fries around the World, Singapore

Yella Fellas – Singapore

Submitted by mich on Wednesday, 11 February 2009One Comment - 19,892 views

yellafellasAlthough I was in Singapore 2 times the last half year, I never heard of this new fry shop … found it on the internet during my daily search for Belgian Fries.

Open at basement 1 of Parco Bugis Junction,  we bring you sauces and Fry dishes from across the globe.

From around the globe? It looks like that … On their website they promote not only Belgian Fries, but also Canada’s Poutin and the classic British Fish ‘n Chips. So that makes it almost complete, I guess. Wait! Cuban Salsa and Spicy Chilli Crab?? That’s new to me. Time to go back to Singapore one more time I guess.

Just a minor (but nevertheless very important) remark. What do I read on the website:

YellaFellas topped with Mayo, Tomato and Raw Unions, a classic Belgian threesome

Well, they have a little problem there. My guess is that they have been to the Netherlands where this is the perfect description for “een patatje oorlog” (literally “fries in war”), but popular in Belgium?? No way, we love our mayo too much to have it mixed with ketchup and onions … Back to the drawing board fellas!

 

Link to some blog post about this shop.

 

One Comment »

  • Bea Hartini says:

    Dear All,

    Greetings from Singapore Polo Club! This coming May, the club will be having a National Dressage Competition. This three day event there will be booth rentals, which you can sell and showcase your products. I assumed your products will be a worthy one to sell on those dates. Booth rental fee is only $500 for 3 days. Hoping you would not miss this chance. Looking forward to hear from you soon.

    Please do not hesitate to contact me at 68543999 for further clarifications.

    Thank you

    Best Regards,
    Bea Hartini

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