Singapore Street Food Guide: What and Where to Eat
It’s no great secret that Singapore is a food obsessive’s paradise. But while Singapore may be world-renowned for its famed chili crabs, these crustaceans rarely make the plate of a regular Singaporean lunch or dinner due to their hefty price tag. You’re far more likely to encounter chicken rice, char kway teow, bak chor mee, and a plethora of vibrantly delicious yet affordable hawker fare.
Known for its melting pot of Chinese, Malay, and Indian cultures, the “little red dot” has seen cheap street food flourish since the 1800s, when Singapore started thriving as an entrepôt. At that time, the promise of a low-capital business enticed many to start selling street food rather than to seek other forms of employment.
Due to rapid urbanization and the need to regulate the vast numbers of street food peddlers, the government started erecting markets with dedicated hawker centres, or open-air food complexes, in the early 1970s. Offering a variety of permanent food stalls with shared tables and seats, hawker centres are dotted throughout the city and are particularly abundant in government-built housing estates. But while hawker centres are dime a dozen in the city, hawker food is also available at open-air coffee shops, canteens, and air-conditioned food courts.
Of late, however, the city has been abuzz with talk about how Singapore can keep its hawker heritage alive as an aging generation retires and stall-rental costs continue to spiral upwards, sometimes making it almost financially unviable for young hawkers to break into the business. Thankfully, even amidst these challenges, Singapore’s hawker trade is anything but torpid. Here’s what (and where) to eat cheap in Singapore:
Hainanese Chicken Rice
Hainanese chicken rice is widely considered to be Singapore’s national dish. First blanched in boiling water and then dunked in an ice bath before being sliced, a well-prepared chicken has tender meat tinted with a thin layer of congealed fat. Its rice, cooked in chicken fat, chicken stock, pandan leaf as well as ginger and garlic, is aromatic and fluffy.
Where to get it:
Wee Nam Kee, 101 Thomson Road #01-08, United Square. Vital Intel: A perennial favorite among food-lovers staying in central Singapore, the chicken at this decades-old stalwart is sufficiently succulent, the rice fragrant yet not too oily, the ginger dip addictive, and the chili sauce well balanced. Order the kai lan vegetables with shallots on the side to go with your chicken rice. Wee Nam Kee has several branches in and outside Singapore; the Thomson Road outlet is its flagship. Open daily, 10:30 a.m. to 10:30 p.m.
Uncle Chicken Rice, 348 Simpang Bedok #02-24, Bedok Marketplace. Vital Intel: A little off the beaten track but totally worth the schlep for the moist and succulent poached chicken paired with light and fluffy chicken rice. Don’t forget the chili sauce and punchy ginger dip. Open daily except Mondays, 11:30 a. m. to 8 p.m.
Image credit: Evelyn Chen
Char Kway Teow
One of Singapore’s most well-loved street foods, this dish is so named for the kway teow (flat rice noodles) that are char (stir-fried) in a wok over high heat with dark soya sauce, blood cockles, bean sprouts, and Chinese sausage slices. The most tasty plates in the city are often crowned with crispy cubes of deep-fried lard.
Where to get it:
Outram Park Fried Kway Teow Mee, 531A Upper Cross Street #02-17, Hong Lim Food Centre. Vital Intel: Widely considered to be among the best char kway teow in Singapore, this stall is relatively empty in the morning, but come any later and expect a crowd. Open Mondays to Saturdays, 6 a.m. to 4:30 p.m.
Hill Street Fried Kway Teow, Blk 16 Bedok South Road #01-41. Vital Intel: This char kway teow differs from the rest because the hawker uses Chinese chives, considered a delicacy. Open daily except Mondays, 12 to 4 p.m, 6 to 10 p.m.
Image credit: Evelyn Chen
Bak Chor Mee
Popular among the Chinese community, bak chor mee (or minced pork noodles) are blanched thin egg noodles tossed in oil, black vinegar, a feisty chili paste, and served with minced pork, pork balls, pork dumplings, pork slices, bits of crispy pork lard, and, in some cases, umami-packed pieces of dried sole fish that has been fried to a crispy, golden hue.
Where to get it:
Tai Wah Pork Noodle, 531A Upper Cross St #02-16, Hong Lim Market & Food Centre; website. Vital Intel: Order it dry and come as early as 8 a.m. to avoid the queue. Open daily including public holidays, 7:30 a.m. to 7:30 p.m.
Tai Hwa Pork Noodles: (466 Crawford Lane #01-12,Tai Hwa Eating House; website). Vital Intel: Open daily except the first and third Mondays of the month, 9:30 a.m. to 11 p.m.
Image credit: Lynn Chan/Flickr
Whether it’s for breakfast or afternoon tea, the combo of thinly sliced toasted bread slathered with kaya (a thick jam made with coconut, sugar, and egg) and a square of butter to go with a cup of coffee and black sauce-drizzled half-boiled eggs is a quintessentially Singapore experience. Some stalls sell the kaya spread on its own, in case you want to bring a jar back home as souvenir.
Where to get it:
Tong Ah Eating House, 35 Keong Saik Road. Vital Intel: This stall does not serve the best kaya toast in the city, but the experience of eating this uniquely Singaporean breakfast along a five-foot way outside a shop house in Chinatown is unbeatable. Don’t forget to wash it down with half boiled eggs and a cup of kopi (local slang for coffee). Open daily, 7 a.m. to 9:30 p.m.
Chin Mee Chin Confectionery, 204 East Coast Road. Vital Intel: Visit this old-school coffee shop for house-roasted coffee beans, homemade buns, and their very own kaya jam. Open daily except Mondays 8:30 a.m. to 4 p.m.
Image credit: Evelyn Chen
Unlike the prawns-only wanton (dumpling) popular in Hong Kong, Singapore’s wanton is prepared with a mix of minced pork with prawns. And unlike Hong Kong’s wanton mee, which are served with al dente thin noodles in a bowl of steaming hot broth, the lion city’s wanton mee are springy egg noodles more popularly served dry with char siew (barbecued pork) and leafy greens.
Where to get it: Eng’s Wanton Noodle House, 287 Tanjong Katong Road. Vital Intel: This bowl of wanton mee is served with as much deep-fried lard as you want and as much tear-jerking chili sauce as you care for. Watch how much chili sauce you squirt from the bottle! Open daily, 11 a.m. to 9 p.m.
Image credit: Evelyn Chen
Char Siew Fan and Siew Yoke Fan
Hawker stalls selling roasted meats like char siew (barbecued pork) and siew yoke (roasted pork belly) are easy to find in Singapore but rarely does a hawker get both porky delicacies right. The char siew should be tender to the bite and bear a distinct layer of caramelization as well as a balanced amount of fat, while the siew yoke should arrive with a crispy — almost crunchy — rind of crackling. Order on its own or topped over a plate of fan (rice).
Where to get it:
Foong Kee Coffee Shop, 6 Keong Saik Road. Vital Intel: Its location in the Central Business District means that it attracts a heavy lunch crowd; come at 11 a.m. and beat the queue. Open daily except Sundays and public holidays, 11 a.m. to 8 p.m.
Lau Phua Chay Authentic Roasted Delicacies, Blk 120 Bukit Merah Lane 1 #01-20, Alexandra Village Food Centre. Vital Intel: Open daily except Saturdays, 11 a.m. to 7 p.m.
Image credit: Evelyn Chen
Typically cooked in coconut milk and pandan leaf with rice, nasi lemak is a Malay fragrant rice dish typically taken at breakfast (or lunch) in Singapore. Its accoutrements may range from a simple assortment of fresh cucumber, omelette, deep-fried anchovies with peanuts, and sambal chili (a thick and spicy paste made from chili blended with ingredients like garlic, ginger, and shallots). More luxurious options include by deep-fried chicken and turmeric-dusted fried kuning fish.
Where to get it: Selera Rasa Nasi Lemak, 2 Adam Road #01-02, Adam Road Food Centre; website. Vital Intel: This nasi lemak stands out from the rest because of the fluffy, long grain basmati rice used. Expect long queues. Open daily except Fridays, 7 a.m. to 5 p.m.
Image credit: Kai Hendry
A Singapore breakfast staple, roti prata, also nicknamed the “Asian croissant,” is a South Indian, flour-based flat bread fried on the griddle with ghee (clarified butter). Crisp, flaky, and buttery, it is usually served with a side of fish or mutton curry and, for children, sugar. Order your roti prata plain or with egg.
Where to get it:
Mr. & Mrs. Mohgan’s Super Crispy Roti Prata, 7 Crane Road, Poh Ho Eatery. Vital Intel: The prata here is one of the crispiest you will find in Singapore, although the curry tends to punch below its weight. You may request to be served all three types of curry at one go (fish, mutton, dhal). Open daily except fortnightly on Mondays, 6:30 a.m. to 1:30 p.m.
Sin Ming Roti Prata, Jin Fa Kopitiam, Blk 24 Sin Ming Road #01-51. Vital Intel: Try the aptly named “coin” roti prata. Open daily 6 a.m. to 7 p.m.
Image credit: Evelyn Chen
Meaning stir-fry in Hokkien, tze char restaurants are a common sight in Singapore. Housed mostly in coffee shops, shop houses, or in hawker centres, these eateries serve communal-style, mostly wok-fried Chinese dishes like sweet and sour pork, hot plate bean curd, and sambal kang kong (water morning glory) to go with plain rice. It’s a great bang for buck if you can resist ordering expensive seafood like chili crabs and steamed fish.
Where to get it:
Keng Eng Kee Seafood, Blk 124 Bukit Merah Lane 1 #01-136; website. Vital Intel: While most of the seats at this popular tze char restaurant are outdoors, you may be lucky enough to snag a seat in the tiny air-conditioned dining room if you reserve early. Order the coffee ribs, claypot pork liver, and kang kong cuttlefish. Open daily 12 to 2:30 p.m., 5 to 10 p.m.
Hong Sheng Restaurant, Hai Fong Restaurant, Blk 203 #01-1121,Toa Payoh North. Vital Intel: The average waiting time if you arrive after 6 p.m. is about an hour; don’t miss the excellent seafood hor fun (wok-fried flat noodles with gravy). Open daily except Mondays, 5 to 10:30 p.m.
Image credit: Evelyn Chen
One of the city’s most popular Peranakan (or Straits Chinese) street food, this Chinese-Malay inspired dish arrives with oodles of thick bee hoon (rice vermicelli) in a spicy, coconut milk-enriched broth teeming with barely-cooked cockles, tau pok (bean curd puff), fish cakes, and bean sprouts.
Where to get it: Sungei Road Laksa, Blk 27 Jalan Berseh #01-100; website. Vital Intel: Now 60 years in the trade, this is one of few laksa stalls that still use charcoal fire to keep the cauldron of laksa broth warm. Open daily except Wednesdays, 9:30 a.m. to 5:30 p.m.
Image credit: Kai Hendry
Evelyn Chen is a former Time Out food critic and former editor of Zagat Guide; her food and travel features have published in New York Times, the South China Morning Post, Destin Asian, Telegraph Travel, and Conde Nast Traveller.
Editor: Hillary Dixler
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10 Must-Eat Local Dishes (& Where to Try!)
7. Bak Kut Teh
Photo by: Shutterstock
Bak kut teh, which translates to “meat bone tea”, gets its name from the Chinese tea that’s typically paired with this pork rib soup dish. Basically, pork bones and meat are boiled together with a delicate amount of herbs and spices.
Afterwards, it is served with tofu puffs, mushroom, rice, and you tiao (dough fritters).
Where best to eat it? Song Fa Bak Kut Teh found in 11 New Bridge Rd. (Upp Circular Rd, #01-01).
8. Sambal Stingray
Photo by: Shutterstock
Another well-loved hawker centre or Singapore street food fare is sambal stingray, also known as ikan bakar (barbecued fish) in Malay.
This Singapore invention is quite a treat as it is originally grilled in banana leaf in order to retain its natural flavor. To complete it, top it with some spicy sambal paste made from chili peppers, belacan (shrimp paste), shallots and spices. Balance your meal with the salty chinchalok or cincalok, a dipping sauce made of fermented krill/shrimp, lime, and chili.
Where best to eat it? Chomp Chomp Food Centre found in 20 Kensington Park Road.
Photo by: Shutterstock
A highlight of Peranakan cuisine, combining Malay and Chinese influences, laksa is a creamy coconut curry sauce that is often served with cut-up noodles and fried bean curd.
As a delicacy, laksa is offered in many variants and much like the other famous Singaporean dish, fish head curry, the Assam-style has hints of sourness from mixing tamarind.
Where best to eat it? Katong Laksa, a street food stall found at 328 Katong Laksa, 53 East Coast Road, Singapore.
10. Bak Chor Mee
Photo by: Shutterstock
Chow down on the hearty bak chor mee, which translates to “minced meat and noodles”. This is a delicious bowl of noodles topped with sliced pork, dumplings, pork liver, and salted fish or fish cake slices coated in a spicy vinegar sauce.
You can also choose from different noodle types such as the mee pok (flat noodle), mee kia (thin noodle), bee hoon (rice vermicelli), mee sua (wheat vermicelli), and mee tai mak (rice pin noodle).
Where best to eat it? Hill Street Tai Hwa Pork Noodle found in Blk 466 Crawford Lane.
Eat like a local: The A to Z guide of Singapore’s most iconic local, hawker and specialty foods
One of our favorite pastimes in Singapore is eating – ask any resident, and they’ll easily rattle off their top favorite local dishes (plus where to find them.) Thanks to our multi-cultural nation, we’ve got the best of Chinese, Malay, Indian, Indonesian, and Peranakan cuisines, with all kinds of cross-cultural creations you’re not likely to find outside of the region.
That being said, it’s near impossible to define what’s actually ours, and there’s bound to be overlap with our neighboring countries (hello Malaysia and Indonesia). But we’re not laying claim to these foods – they’re just some of the more iconic ones familiar to and beloved by Singaporeans. (Oh, and we left out a few letters because, well, let’s not force it when we’ve got so many other delish dishes to focus on.)
So to help you load up your bucket list with our must-try foods, we’ve mapped out all the sought-after local classics to get you going. Prep your stomachs, because this is gonna be one full ride.
Translated as “smashed chicken” (to tenderize the fowl) in Javanese, the Indonesian-style fried chicken is typically served with sambal, fried beancurd, tempeh (fermented soybeans), and rice.
Get it: Ayam Penyet Ria at four locations, including #05-22/23 Far East Plaza
Bak chor mee
Photo: Coconuts Media
Its name means “minced meat noodles” in Teochew, and while there are soup versions, the more common ones are bowls of vinegar-tossed noodles with minced pork, sliced pork, pork liver, mushrooms, meat balls, and cubes of deep fried lard.
Get it: Hill Street Tai Hwa Pork Noodle at #01-12, Blk 466 Crawford Lane
Bak kut teh
Photo: Kars Alfrink/Flickr
The pork rib soup is an aromatic stew made with herbs and spices for an herbal or peppery base, served with rice or sticks of you tiao (deep fried dough) to soak up all that broth.
Get it: Song Fa Bak Kut Teh at 10 locations, including #01-04 Chinatown Point
Nope, it’s not the dessert, but instead chunks of “radish cake” made of white radish and steamed rice flour, stir-fried with garlic, eggs, and preserved radish, then seasoned with light or dark soya sauce.
Get it: Fu Ming Cooked Food at #01-49 Redhill Food Centre
Char kway teow
Rice noodles stir fried with light or dark soy sauce and ingredients such as prawns, cockles, bean sprouts, eggs, and Chinese sausage, the dish is tossed in a wok to get that smoky aroma.
Get it: Lao Fu Zi Fried Kway Teow at #01-12 Old Airport Road Food Centre
Photo: Benjamin Ho/Flickr
For a refreshing break from the tropical heat, try this dessert of shaved ice topped with lashings of pandan jelly, red beans, coconut milk, and gula melaka (palm sugar).
Get it: Four Seasons Cendol at #01-07, 210 Lor 8 Toa Payoh
Photo: Joel Koh/Flickr
The steamed rice “cake” sprinkled with chye poh (preserved radish) and served with a side of chilli is usually eaten for breakfast, but you can munch on it anytime, really.
Get it: Bedok Chwee Kueh at six locations, including #01-53 Bedok Interchange Hawker Centre
The most famous of the stir-fried crustaceans on the island is the chilli crab, a sweet, savory, and spicy dish drenched in a tomato and chilli gravy – but its black or white pepper alternatives are pretty tasty, too.
Get it: No Signboard Seafood at four locations, including 414 Geylang Rd
A deep fried (or baked) pastry stuffed with curried meat, potato, and the occasional hard-boiled egg, the curry puff has also seen a variation of fillings like sardines, black pepper chicken, durian, otah, and more.
Get it: Rolina Traditional Hainanese Curry Puff at #02-15 Tanjong Pagar Food Centre
This hawker stalwart is basically a mix of meat and veggies cooked in various ways, which you can get in any combination you want to pair with your rice or vermicelli noodles. Don’t worry if you have no idea what a specific dish is called – just point and nod like the locals do.
Get it: Hao Hua Cooked Food at #02-120 Chinatown Complex Market
Fish head curry
Photo: Douglas LeMoine/Flickr
A spicy creation that was first sold in Singapore by Indian immigrant M.J. Gomez in 1949 that combines South Indian curry with fish head, a Chinese delicacy, this clay pot dish is made with tamarind and coconut milk, plus red snapper and veggies like okra.
Get it: Ocean Curry Fish Head at three locations, including 181 Telok Ayer St
Photo: Richard Lee/Flickr
Served in soup or dry renditions, with an assortment of noodle types, the bowl of fishballs and fishcake (both made of mashed fish), chilli, and lard bits is a hawker classic.
Get it: Joo Chiat Chiap Kee at #01-31, Blk 216 Bedok North Food Centre
Hainanese chicken rice
Photo: Coconuts Media
One of the dishes most associated with Singapore, the plate of poached, roasted, or braised chicken is most defined by its chilli and fragrant rice (cooked in a mix of chicken stock and pandan leaves), and can be found everywhere, from upscale restaurants to humble hawker stalls.
Get it: Loy Kee Chicken Rice at 342 Balestier Rd
Hainanese curry rice
A generous ladleful of curry gravy slopped onto steamed white rice, topped with braised cabbage, pork chop, and other sides, curry rice is messy comfort food at its best.
Get it: Beach Road Scissors Cut Curry Rice at 229 Jalan Besar
Hokkien prawn mee
This is no simple stir-fried noodle dish. The strands of yellow noodles and vermicelli are cooked in a prawn stock, tossed with prawns, squid, pork belly, egg, and fried lard, and served with a dollop of sambal chilli and a splash of lime juice for maximum flavor.
Get it: Tiong Bahru Yi Sheng Fried Hokkien Mee at #01-13 ABC Brickworks Market Food Centre
In sunny Singapore, a frozen dessert like ice kacang is a godsend on any day. It’s essentially a mound of shaved ice drizzled with sweet syrups and prettified with red beans, sweet corn, grass jelly, and attap chee (palm seed).
Get it: Jin Jin Hot/Cold Dessert at #01-21 ABC Brickworks Market Food Centre
A traditional Malay snack usually made at home, the fritter is most commonly comprised of mashed bananas, but it can have onion, prawn, or ikan bilis (anchovy) variations as well.
Get it: It’s usually found at Malay hawker kueh stalls (if you’re lucky).
Photo: Coconuts Media
Like its name suggests, it’s kaya jam (made from coconut milk, eggs, and pandan) thickly slathered on melt-in-your-mouth slices of bread. Have it for breakfast or afternoon tea, and pair it with soft-boiled eggs and a cup of kopi (coffee) or teh (tea) for the full experience.
Get it: Tong Ah Eating House at 35 Keong Saik Rd
Photo: zol m/Flickr
A broad term encompassing Nonya, Indonesian, and Malay bite-sized snacks typically made of glutinous rice, these little nuggets come in all shapes, sizes, colors, and textures, with flavors from coconut, pandan, and gula melaka (palm sugar).
Popular kuehs in Singapore include ang ku kueh (red tortoise cake with a sweet filling), kueh dadar (pandan roll stuffed with grated coconut), ondeh ondeh (glutinous rice flour spheres filled with pandan juice and gula melaka), kueh salat (glutinous rice with custard), and kueh lapis (layers of tapioca, rice flour, and coconut milk).
Get it: Tiong Bahru Galicier Pastry at #01-39, Blk 55 Tiong Bahru Rd
Photo: Charles Haynes/Flickr
Kway chap requires a brave heart (or an iron stomach), because it’s an offal dish paired with rice noodle sheets in a soy sauce gravy. The braised pig’s intestines usually go with sides like hard-boiled eggs, pork belly, beancurd skin, and salted mustard greens.
Get it: 284 Kway Chap at KPT coffee shop, 284 Bishan St 22
A spicy coconut milk noodle soup beloved by locals, the combination of thick vermicelli, prawns, cockles, fried beancurd, and fishcake never fails to draw long lines, especially at famous eateries.
Get it: 328 Katong Laksa at various locations, including 216 East Coast Rd
Photo: Jeremy Fulton/Flickr
Blanched yellow egg noodles swim in a thick gravy flavored with coriander and green chillis, with a mix of beef, beansprouts, fried beancurd, and egg.
Get it: Yunos & Family at #01-01, Blk 724 Ang Mo Kio Food Centre
Photo: Benjamin Ho/Flickr
An Indian-Muslim dish with Arab origins, this pancake-like fried flatbread is typically stuffed with egg and minced chicken or mutton. Each bite can be soaked in curry for extra flavor.
Get it: Singapore Zam Zam at 697-699 North Bridge Rd
Photo: Coconuts Media
The famous Malay dish is beloved for its base of fragrant rice infused with coconut milk and pandan leaves, garnished with standard sides like fried fish or chicken wing, otak otak (see below), ikan bilis, peanuts, eggs, cucumber slices, and sambal.
Get it: Boon Lay Power Nasi Lemak at #01-106 Boon Lay Place Food Village
A plate of long grain basmati rice made flavorful with an abundances of spices, biryani is usually served with meat like mutton or chicken drenched in gravy or curry.
Get it: Bismillah Biryani at four locations, including 48 & 50 Dunlop St
The fish cake consisting of fish paste, spices, and a mix of garlic, lemongrass, turmeric, and shallots is wrapped in banana leaves before going on the charcoal grill.
Get it: Nam San Mackerel Otah at 263 Joo Chiat Rd
Photo: Coconuts Media
A type of non-fried spring roll wrapped in a thin wheat flour or egg crepe, popiah is often stuffed with blanched turnip strips, fried garlic bits, crushed peanuts, beansprouts, egg, shrimp, and layers of chili sauce and “sweet sauce,” the latter of which is usually made from a mixture of sweet soya and soybean paste.
Get it: Good Chance Popiah at two locations, including #01-58, Blk 149 Silat Ave
Photo: Benjamin Ho/Flickr
Peranakan or Nyonya food has its roots in Chinese, Malay, and Indonesian cuisines, with spice-laden dishes like ayam buah keluak (chicken cooked in tamarind gravy with buah keluak nuts), babi pongteh (braised pork belly or trotter), chap chye (stir-fried vegetables), mee siam (fried vermicelli with gravy), and kueh pie tee (a crisp tart shell filled with vegetables and prawns).
Get it: Violet Oon Singapore at five locations, including #01-205/206 Jewel Changi Airport
Pandan chiffon cake
A light and fluffy treat once named CNN’s choice for Singapore’s best national cake, this sponge cake is flavored with pandan leaves and coconut milk, and can be nibbled on for afternoon tea, dessert, or even breakfast.
Get it: Bengawan Solo at multiple locations, including #B1-02A Raffles City
Photo: Kyle Lam/Flickr
The humble, disc-shaped Malay steamed rice cake, featured in Netflix’s Street Food series, is an old school treat filled with gula melaka and served on pandan leaves with a sprinkle of grated coconut. Similar to kueh tutu, it also comes in flavors like coconut, peanut, and even durian or chocolate.
Get it: Traditional Haig Road Putu Piring at four locations, including #01-07 Haig Road Cooked Food Centre
Photo: Rumah Makan Minang/Facebook
The spicy Indonesian slow-cooked dish swims with coconut milk and spices, with the addition of chicken or beef, served alongside steamed rice and veggies. And no, it’s not supposed to be crispy.
Get it: Rumah Makan Minang at two locations, including 18 & 18A Kandahar St
Photo: Benjamin Ho/Flickr
A crisp, flaky Indian flatbread made of dough with ghee (clarified butter), roti prata is twirled, flipped, and stretched until paper thin, then fried on a griddle and served with curry or sugar. The traditional offering is either plain or with egg, but contemporary versions can include cheese, chocolate, mushroom, and even durian.
Get it: Springleaf Prata Place at four locations, including 1 Thong Soon Ave
The street snack is a baguette-type sandwich stuffed with minced chicken or mutton, onions, and egg, paired with a tomato chilli sauce.
Get it: Al-Azhar Eating Restaurant at two locations, including 11 Cheong Chin Nam Rd
A salad without the leafy greens, rojak is a sweet and savory mix of vegetables, fruits, fried dough fritters, and peanuts, made sticky with a sauce of fermented prawn paste.
Get it: Balestier Road Hoover Rojak at #01-06 Whampoa Drive Makan Place
Salted egg stuff
The Chinese delicacy of salted duck eggs dates back to olden days, but eateries around the island can’t seem to get enough of it – from liu sha baos (custard buns) and croissants to pastas and ice cream to lava cakes, cocktails, fried chicken, and everything in between.
Get it: It can be found in all kinds of dishes at cafes and restaurants, and even potato chips
Beef, mutton, lamb, and chicken are skewered and barbecued over a charcoal grill until tender, then served with a rich, chunky peanut sauce and pieces of ketupat (rice dumpling), cucumber, and onion.
Get it: Chuan Kee Satay at #01-85 Old Airport Road Food Centre
Sliced fish soup
A rainy day favorite, this fish broth can be customized with boiled or deep-fried slices of grouper or batang (mackerel), rice or noodles, and with or without evaporated milk.
Get it: Piao Ji Fish Porridge at #02-100/103 Amoy Street Food Centre
Also known as tau huay in Hokkien, the pudding dessert is silky smooth, sweetened with syrup, and served either warm or chilled.
Get it: Rochor Beancurd House at 745 Geylang Rd Lor 39
Photo: Myna Bird/Flickr
A dry egg noodle dish topped with greens, char siew (barbecued pork), and meat or shrimp dumplings, wanton mee is relished with black sauce, chilli, and a spoonful of lard.
Get it: Kok Kee Wanton Mee at 30 Foch Rd
Yong tau foo
The ingredient selection. Photo: Wee Sen Goh/Flickr
At a yong tau foo stall, you get to pick your preferred ingredients from a selection of meat- or fish paste-stuffed tofu, veggies, fishballs, mushrooms, and fried items, before going for the carb of your choice and handing the bowl over to the hawker to cook. Each dish is priced according to what you choose.
Get it: Yong Xiang Xing Dou Fu at #01-1084 People’s Park Food Centre
Zi char dishes
Hor fun. Photo: Gabriel Sai/Flickr
A zi char joint is essentially an affordable Chinese stall that doles out a wide range of rice, noodle, vegetable, meat, and seafood dishes, the most popular of which include hor fun (stir-fried noodles in gravy), oyster omelette, cereal prawns (deep-fried prawns covered in cereal crumbs), har cheong gai (prawn paste fried chicken), and sambal stingray.
Get it: New Ubin Seafood at three locations, including #01-16, 18 Tampines Industrial Cres
Still hungry? Read on for more:
Best romantic restaurants in Singapore: Where to go for candlelit dinners, date nights, and special occasions
Meatless meats: Where to try Impossible Foods’ plant-based burgers, pizzas, sausages, and more in Singapore
Healthy desserts in Singapore: Where to find (mostly) guilt-free cakes, ice cream, brownies, and other alternative sweets
Where to get unusual ice cream flavors like butter beer, pineapple tart, and blue milk in Singapore
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15 Must-Try Street Food of Singapore
Food in Singapore is taken very seriously. The famous city of hawker centres is the true island of feasting from Michelin starred fine dining to cheap hawker food. You will always find Singaporeans lining up at coffeeshops and local hawker centres and gorging on some of the island’s best meals. Simply follow the crowd or stop by any of the food centres you find because whatever morsel lie at the end, it is sure to be scrumptious.
Here are 15 must-try street food in Singapore:
1. Hainanese Chicken Rice –
Unofficial National Dish of Singapore
A plate of fragrant white rice topped with steamed chicken
Found at almost every dining spot in Singapore, whether a fine dining restaurant or a humble hawker centre, Hainanese Chicken Rice can be considered the unofficial national dish of Singapore. Adapted from the early Chinese immigrants from Hainan Island, it is bite-sized slices Chicken or even whole chicken served with fragrant rice, ginger paste and spicy chilli. What makes it special is the spices and sauces used, which give the dish a unique, lingering and lip-smacking taste.
Best Chicken Rice in Singapore
Boon Tong Kee, Balestier Road (11:00 AM – 4:45 PM, 5:30 PM – 3:00 AM)
Hawker Chan, multiple locationslike Chinatown and Tai Seng
Wee Nam Kee Chicken Rice, multiple locations
Loy Kee, Balestier Road (9:30 AM – 10:30 PM)
Tian Tian, Maxwell Food Centre (11:00 AM – 8:00 PM)
Approximate Cost for Two: SGD 15
2. Chilli Crab –
King of Crab Dishes
Listed as the 35th most delicious food in the world by CNN Go, the Singaporean chilli crab is a stir-fried crustacean dish, doused in sweet, spicy and savoury tomato sauces. Served with deep-fried buns called mantou, this street food is a Singapore staple which is a must-try for seafood enthusiasts. There are two styles of cooking crabs in Singapore with a sweet, spicy tomato-ish chilli sauce or with black pepper sauce. Many new famous styles have also been discovered like crab bee Hoon and salted egg crabs.
Chilli Crab in Singapore
Jumbo Seafood Restaurant, Upper Circular Road (open 12:00 noon – 3:00 PM, 6:00 PM – 12:00)
Momma Kong’s, Mosque Street
Red House Seafood, multiple locations
No Signboard Seafood, Geylang
Long Beach King Seafood, 220 Stadium Boulevard (open 11:00 AM – 3:00 PM, 5:00 PM – 1:30 AM)
No Signboard Seafood Restaurant, Geylang (open 12:00 noon – 1:00 AM)
Approximate Cost for Two: SGD 25-90 (depending upon the size)
3. Fish Head Curry –
Oceany and Spicy Fish Head
A bowl of fish head curry served with eggplants and topped with cilantro
You heard that right – this dish consists of the head of a fish, marinated and cooked in curry sauce, with a mixture of vegetables like eggplants and okras. Having origins in Kerala and Malaysia, this street food of Singapore is best eaten with rice or roti. Curry Fish Head is an enigmatic dish which has a South Indian origin but is inspired by the culture of Singapore. Either the whole head or half a head of red snapper is cooked in curry with boiled vegetables. It has a variety of heavy spices. Variations include Assam style Fish Head curry which has a flavour of the tamarind fruit. Tangy, ocean-y and spicy, this dish wins on all fronts!
Fish Head Curry in Singapore
The Banana Leaf Apolo, 54 Race Course Road
Sakunthala’s Food Palace, 66 Race Course Road
Muthu Curry, Race Course Road (open 11:30 AM – 3:00 PM, 6:00 PM – 10:00 PM)
Samy’s Curry Restaurant, Dempsey Road (open 11:00 – 3:00 PM, 6:00 PM – 10:00 PM)
Ocean Curry Fish Head, Toa Payoh Lorong (open 11:00 AM – 2:00 PM, 5:00 PM – 9:00 PM)
Approximate Cost for two: SGD 20-50
4. Fried Carrot Cake –
Not the Dessert Carrot Cake!
The popular street food if Singapore, Fried Carrot Cake is ironically a black and white dish, rather than the bright orangy dessert carrot cake. It is made with eggs, chai ooh and white radish flour cake, which is basically a white carrot (radish), giving rise to carrot cake. Commonly referred to as ‘chai tow kway’ in the Teochew dialect, the fried carrot cake is served with a sweet sauce on top of a beaten egg to create a crust and chunks of cake.
Fried Carrot Cake in Singapore
Bee Bee Carrot Cake, 50A Marine Terrace
Good Luck BBQ, Toa Payoh Lorong 8, Block 210
Bee Kee Fried Carrot Cake, Geylang Bahru Food Centre, Block 69
Fu Ming Carrot Cake, Redhill Food Centre, Redhill Lane Block 85
Ghim Moh Carrot Cake, ABC Brickworks Food Centre Stall
Approximate Cost for Two: SGD 5
5. Char Kway Teow –
Wok Fried Noodles
Source Representational Image
Literally translating to ‘stir-fried rice noodles’, this Singaporean street food is a staple at hawker centres, getting sold out instantly. Your taste buds will call out this mixture of noodles, flat rice and egg noodles stirred proteins like egg, Lap Cheong which are Chinese sausages. It is also mixed with Chinese chives and bean sprouts. The heart of this dish is lard which makes it super delicious but sometimes for a healthier variation, it is replaced by oil and served with more vegetables instead of proteins. It is often served on a banana leaf to enhance the fragrance with a wedge of lime squeezed on the top.
Char Kway Teow in Singapore
No. 18 Fried Kway Teow- Zion Riverside Food Centre on Zion Road. Singapore
Outram Park Fried Kway Teow- Hong Lim Market and Food Centre, Singapore
Outram Park Fried Kway Teow Mee, Upper Cross Street (open 6:00 AM – 4:00 PM)
Hill Street Fried Kway Teow, Bedok South Market and Food Centre (open 11:00 AM – 5:00 PM)
Chomp Chomp Fried Kway Teow Mee, Chomp Chomp Food Centre (open 4:00 PM – 12:00 AM)
Approximate Cost for two: SGD 8
6. Kaya Toast –
Breakfast Staple of Singapore
Kaya Toast and Soft Boiled Eggs are the ones and only conventional Singaporean breakfast. It is basically a white bread loaf, slathered with egg kaya or coconut, toasted on a bread grill and butter. There are many variations of this Singapore street food favourite including round buns or brown bread. The dish is also sometimes fused with pepper and dark soya sauce, dipping the Kaya Toast into the egg mixture for extra deliciousness. Both green and brown variations of Kaya Toast are available – the green ones are made of the pandan leaves while the brown ones are the result of caramelised brown sugar.
Kaya Toast in Singapore
Killiney Kopitiam: 67 Killiney Road, Singapore
Chin Mee Chin Confectionery, East Coast Road (8:00 AM – 4:30 PM)
Heap Seng Leong, North Bridge Road (open 4:00 AM – 8:00 PM)
Ah Seng Coffee, Maxwell Road (open 5:30 AM – 4:00 PM)
Approximate Cost for two: SGD 1-3
7. Laksa –
Favourite Street Food of Singapore
A bowl of Asam Laksa soup
This traditional Peranakan dish is favourite street food in Singapore, and for a good reason! Made of flat noodles, coconut soup, fish cakes, prawns and cockles, Laksa tastes best paired with Otah, which is fish cake served in banana leaves. It is a fusion of Chinese and Malay cuisine and is of two types – Asam Laksa and Curry Laksa. Curry laksa is more popular street food in Singapore while Asam laksa is commonly available in Malaysian regions like Penang. There are many variations of laksa regarding fish and noodles. Taste the many flavours of the ocean with this bowl!
Laksa in Singapore
328 Katong Laksa, East Coast Road (open 10:00 AM – 10:00 PM)
Sungei Road laksa: Blk 27 Jalan Berseha, Singapore
Depot Road Zhen Shan Mei Claypot Laksa, Bukit Merah Lane (open 8:30 AM – 3:30 PM)
Janggut Laksa, Queensway Shopping Centre (open 10:00 AM – 9:00 PM)
Approximate Cost for two: SGD 8
8. Roti Prata –
The Indian Singaporean Dish
This Indian delicacy is a must-eat street food of Singapore for every traveller! Crisp, crunchy, doughy and soft Pratas dunked in delicious and tangy curry ought to get your mouth watering, and hungry for more. Made of wheat flour and served with beef, chicken, fish or vegetable curry, this Indian flatbread/pancake will linger long after you’ve savoured it.
Roti Prata in Singapore
Casuarina Curry, Casuarina Road (open 7:00 AM – 12:00 PM)
The Roti Prata House: 246M Upper Thomson Road, Singapore
Mr and Mrs Mohgan’s Super Crispy Roti Prata, Crane Road (open 6:30 AM – 12:30 PM)
Sin Ming Roti Prata, Sin Ming Road (open 6:00 AM – 7:00 PM)
Approximate Cost for Two: SGD 14
9. Satay –
Meat on Skewers
This street food of Singapore is a local delicacy made of pork, chicken, beef or mutton, which is candied and skewered. Satay has its inception from Indonesia but has become very popular in Singapore, found in both fancy restaurants and hawker centres. The meat is marinated with turmeric which is barbecued in the open air. Served with peanut sauce, onions and rice dumplings, this snack can be eaten all day long, but get yours soon as they sell out quick!
Satay in Singapore
Fang Yuan Satay, Toa Payoh Food Centre (open 6:00 PM – 12:00 AM)
Shi Xiang Stat, Chinatown Complex (open 4:00 PM – 9:00 PM)
Chong Pang Huat, Gourmet Street (open 12:00 PM – 10:30 PM)
Approximate Cost for Two: SGD 20
10. Bak Chor Mee –
Minced Meat Noodles
Literally translating to ‘minced meat and noodles’, this delicious dish is soupy, meaty and noodle-y all at once! This street food on Singapore comprises of fish cake slices, liver, minced pork and a signature sauce that makes it steamy. This dish is normally ordered dry to enjoy the full ingredients of the sauce though one can choose between chilli or ketchup and the different types of noodles! Varieties include the soup version with homemade noodles.
Bak Chor Mee in Singapore
Tai Hwa Pork Noodle: Blk 466 Crawford Lane, Singapore
Lai Heng Mushroom Minced Meat Mee, Lorong Toa Payoh (open 8:30 AM – 4:00 PM)
Poh Minced Meat Noodle, Bedok North Street (open 6:00 PM – 3:00 AM)
Hill Street Tai Hwa Pork Noodle, Crawford Lane (open 9:30 AM – 8:00 PM)
Approximate Cost for two: SGD 17
11. Wanton Mee –
Dumplings and Noodles
A bowl of wanton mee
Wanton Mee is a perpetually popular Singapore street food. Some like the dumpling part while others are a fan of the texture of the noodles. The vendor offers Wanton chilly and soup. Many customizations have been added in the recent years and variations include Malaysian, Thai and Hongkong take on the dish.
Wanton Mee in Singapore:
Lau Phua Chay Authentic Roasted Delicacies, Blk 120 Bukit Merah Lane 1
Foong Kee Coffee Shop, 6 Keong Saik Road
Approximate Cost for two: SGD 14
12. BBQ Sambal Stingray –
Barbecued, Spicy and Tangy Fish
Sambal is a special sauce made from chilli peppers, shrimp, fish sauce, shallot, sugar, vinegar and ginger. Combined with the soft, delicate and distinctive stingray meat, the palate is exquisite. This dish tastes best barbequed. This popular street food of Singapore is inspired by the Malay culture as they were the ones who discovered that Sambal on top of Stingray is delicious. It is also known as Ikan Bakar and is traditionally wrapped in banana leaf and barbecued with Sambal on the top. In the end, lime is squeezed on the fish for better taste.
Sambal Stingray in Singapore
Chomp Hai Wei Yuan Seafood Barbecue: 20 Kensington Park Road, Chomp Chomp, Singapore
B.B.Q. Seafood: Yung Sheng Road, Taman Jurong Market and Food Centre, Singapore
Chan BBQ, Fengshan Market and Food Centre (open 5:00 PM – 1:00 AM)
Ming-Yen BBQ, Lau Pa Sat Festival Market (open 5:00 PM – 3:00 AM)
Chomp Chomp BBQ, Fengshan Market and Food Centre (open 5:00 PM – 1:00 AM)
Approximate Cost for Two: SGD 10
13. Bak Kut Teh –
Pork Rib Soup
Literally meaning ‘Meat bone tea’, Bak Kut Teh is one of the most popular street food in Singapore. This local dish is a pork rib soup, in a broth of herbs and spices. Comprising of pork, offal, mushroom, choy sum, tofu and puffs, the soup is spiced up with cinnamon, cloves, garlic, fennel and star anise. This dish is relished with tea in the belief that tea will help saturate a large amount of fat in the soup. People have Ban Kut Teh for breakfast majorly, but it can be taken for any meals of the day.
Bak Kut Teh in Singapore
First Ng Ah Sio Pork Ribs Soup: 208 Rangoon Road, Hong Building Singapore
Ya Hua Bak Kut Teh: 7 Keppel Road, PSA Tanjong Pagar Complex, Singapore
Rong Hua Bak Kut Teh, Connexis (open 11:00 AM – 9:00 PM)
Legendary Bak Kut Teh, Rangoon Road (open 9:00 AM – 22:30 PM)
Song Fa Bak Kut Teh, Chinatown Point (open 10:30 AM – 9:30 PM)
Approximate Cost for two: SGD 20
14. Ice Kachang –
This delicious Malaysian dessert translates to ‘iced beans’. A favourite of children and adults alike, this cold dish consists of shaved ice, red beans, grass jelly or agar-agar, sweet flavoured syrups and toppings like sweet corn and other goodies. Condensed milk is also poured on top, along with red rose syrup to produce the multicoloured effect. Ice Kachang has many variations including chocolate syrup, durian etc. and is the perfect way to end your tour of the street food in Singapore. What more do we need to tell you, to make you eat this?! Yum!
Ice Kachang in Singapore
Annie’s Peanut Ice Kacang: 20 Ghim Moh Road, Ghim Moh Market and Food Centre, Singapore
Mei Heong Yuen: 65-67 Temple Street, Singapore
Peanut Ice Kachang, Maxwell Centre
Quig Tiang Cold and Hot Desserts, Redhill Lane (open 3:00 PM – 11:00 PM)
Lye Huat Ice Kachang, Telok Blangah Drive Food Centre (open 10:00 AM – 1:30 PM)
Approximate Cost for Two: SGD 8
Drinks of Singapore
15. Singapore Sling –
The Singaporean Discovery
Though not exactly a street food of Singapore, Singapore Sling is a cocktail which was discovered here and is a must-try. This refreshing cocktail is popular for its mix of tropical flavours and exciting palate. Made with gin, brandy, pineapple juice, syrup and other special brews, this cocktail is a must-have during your night out!
Singapore Sling in Singapore
Adrift by David Myers, Bayfront Avenue (open 7:00 AM – 10:30 AM, 12:00 PM – 2:30 PM, 6:00 PM – 10:00 PM)
Post Bar, Fullerton Square (open 12:00 PM – 2:00 AM)
Halia, Raffles Hotel (open 12:00 PM – 2:30 PM, 6:00 PM – 9:30 PM)
Approximate Cost for two: Upwards of SGD 20
Things to Keep in Mind While Eating in Singapore
- Be mindful of the different cutlery used in the cuisine – from chopsticks, spoons and forks. Some dishes even require you to use hands
- Be careful about nut and soy allergies, and lactose intolerance – most dishes use nuts, soy and dairy
- If you do not have a high tolerance for spice, ask your chef beforehand to go easy on the spice
- Street-food joints in Singapore sell out fast or have long lines, so reach the joints quickly and avoid the long waiting period
- Don’t forget to Instagram your food! #FoodPorn much?
From sweet to sour, this list covers all the popular street food in Singapore, favoured by the visitors as well as the locals. It is not an exhaustive list and just covers the delicious meals inspired by all ethnicities of Singapore, be it Malaysian, Indian, Chinese or Singaporean itself. Many of the dishes were invented during times of war and poverty, created with whatever ingredient was available at that time. Thus, the cuisine and street food in Singapore forms a part of its history, culture and tradition. Some people would probably think that these aren’t Singaporean but Singapore adopts the best flavours from all cultures.
Which food did you enjoy the most? Which dish are you most eager to try? Comment below, and let us know! #FoodLove all the way!
~ Written by – Devyani Makan and Nivedha Narayanaswamy
Best Local Dishes You Must Try
The cuisine of Singapore is diverse like the people and culture of the land, and they mostly blend Indian, Malay, Indonesian, Chinese, and western influences to their dishes. If you’re someone who’s visiting Singapore for the first time, the advice any Singaporean would give you might be to visit the country’s hawker centres and famous food courts to satisfy your taste buds. Most of these foods are also available at places from food carts to rooftop restaurants. Read more to get know about the best of Singapore food available across the city-state.
Hainanese Chicken Rice
This is one of the all-time favourite dishes of many Singaporeans as well as foreigners who visit the country from time to time. Most restaurants in Singapore serve Hainanese rice cooked in chicken stock, and it is a quick filling lunch for everyone. The rice is cooked with good-quality chicken stock as it is crucial to its taste; one can tell if it is cooked in quality stock by checking the steaming rice oozing with flavour and fragrant smell. It is served with dipping sauce to pour it over the chicken.
Laksa is a cross dish between Malay and Chinese cuisine, and it is prepared with rice noodles in spicy coconut curry soup with shrimp. This popular dish of Singapore has many variants too, but the one popular in Singapore is Katong laksa, and it is served with cup-up noodles. Some restaurants also serve it along with tofu puffs and cockles.
Chilli crab is one of the most-liked dishes of Singapore. In this dish, hard-shell crabs are cooked in semi-thick gravy with a tomato chilli base. Steamed crabs are partially cracked first, and they are then stir-fried lightly in a paste made of chilli paste, eggs, and a little ketchup. Chilli crab is normally served with bread to soak up the gravy. Also, the dish is not very spicy unlike what the name says, and you must not stop yourself from trying it because of that!
Char Kway Teow
It is a type of broad white noodles prepared by frying with fish cakes, soya sauce, clams, bean sprouts, and Chinese sausage. This is one of the popular dishes you would be able to try from restaurants as well as hawker centres. Some chefs would also probably add a smoky taste to the noodles by cooking it at a high temperature.
Satay is a popular dish in Singapore that is served with rice cake, cucumber-chilli relish, and peanut sauce. It makes a great starter and party platter, and many Singaporeans as well as cooking services prepare and serve it. The highlight of this dish is it has a turmeric flavour and scent – it is the key ingredient of it. Also, the choice of meat can be mutton, pork, chicken, or beef.
Barbecued Stingray is a popular dish which originated in the streets of Singapore. It also has a classic variant that features stingray meat slated in thick sambal sauce, which is a spicy condiment prepared using shrimp paste, diced tomatoes, and chillies as the base ingredients. It is then wrapped in banana leaf and is then cooked slowly on a grill. This dish is served at most hawker stalls of the place.
Fish Head Curry
This dish is prepared using a huge fish head and vegetables, and it is mostly served with rice and bread. It usually goes along with a glass of local lime juice or ‘calamansi’. This dish originated from South India, but Singaporeans prepare it with some Chinese and Malay influences. In some versions of the dish, Singaporeans also add tamarind juice to add a sweet-sour taste to the curry.
Hire Home Chefs in Singapore
If you would like to try these iconic dishes of Singapore at home, we recommend you to book a home chef. Book cooking services on the Sendhelper app for healthy home-cooked Singapore food. Guess what? It’s not as expensive as you would imagine.
Going to Singapore? Try These 7 Tasty Local Eats!
Tasty local Singapore Foods to Try – There are plenty of reasons why you should visit Singapore. Singapore has many popular man-made, as well as natural attractions. Besides going to places, Singapore also has delicious local delicacies that you shouldn’t miss!
Next time you visit Singapore, make sure you try Singaporean local dishes in restaurants, food courts or other places along the way. Singapore is undeniably a nation of foodies, the cuisine ranges from a blend of Chinese, Malay, and Indian influences.
7 Delicious Singapore Foods to Try
Craving to eat some good food in Singapore? Dining out, especially in restaurants, may be expensive. But don’t need to worry because you can easily find mouthwatering local foods everywhere in shopping malls or food streets.
Singapore has many shopping malls that are conveniently located near the mass rapid transit (MRT) area. Thus, it is very easy for tourists to find good food anytime, even at night! While you’re strolling in Singapore at night, you can taste some traditional foods. To make it easier for you, we’ve helped you made the lists.
1. Mee Pok
Mee Pok is a flat egg noodles cooked in boiling water until al dente. The dish, which came from Teochew, usually are available in both dry or soup versions in Singapore. Some of the common flavors are fish ball Mee Pok or mushroom minced meat Mee Pok.
In Singapore, you can find Mee Pok in hawker centres, coffee shops or other places. Mee Pok is an iconic food in Singapore that is cheap. You can eat a bowl of Mee Pok under S$5! It is a traditional food that Singaporean loves, and you might love too, t-mates!
2. Hainanese Chicken Rice
Don’t miss the chance to grab yourself a plate of Hainanese chicken rice when you are in Singapore. The Singapore food can be found almost in every dining location. The chicken rice is yummy because it uses “kampong” chicken, meaning free-range chicken.
Singapore Hainanese chicken rice is served with chili dipping sauce, ginger garlic sauce, cucumber garnish, and dark soy sauce. On top of that, the chicken rice is often served with a bowl of hot soup.
3. Fried Carrot Cake
For fellow t-mates who like to try comforting savory street food, you can try fried carrot cake, or also known as Chai Tow Kway. This Singapore food is a fried omelette consisting of stir-fried cubes of radish cake.
The ingredients inside fried carrot cake include rice flour, garlic, preserved turnips and eggs. It is fun to know that there is no carrot in carrot cake, t-mates. The misleading name happens because in China’s Hokkien dialect, chai tow means “radish” or “carrot”, while kway means pastry or “rice cake”. This dish originally came from Southern China.
4. Hokkien Prawn Mee
Another iconic Singapore dish is called Hokkien Prawn Mee. In Singapore, the dish consists of a mixture of yellow noodles and bee hoon. What makes the dish delicious is because it is being braised in flavorsome prawn broth.
If t-mates prefer a drier version of prawn mee, don’t hesitate to request for it. A plate of Hokkien Prawn Mee is usually served with sliced pork belly, prawns, squid, chives and eaten with chilli and a squirt of lime juice. Try it and you will ask for more!
5. Bak Kut Teh
Bak Kut Teh in Hokkien dialect means “meat bone tea”. This Singapore food is simply a pork rib soup cooked so tenderly with many Chinese herbs. Bak Kut Teh tastes so delicious especially if you dip those pork ribs into the garlic soy sauce.
This Singaporean dish is commonly found everywhere in Singapore, and also in its neighboring country in Malaysia where there are many Hokkien and Teochew communities.
6. Kaya Toast & Soft Boiled Eggs
If your hotel doesn’t provide breakfast while you stay in Singapore, you can try to order a plate of kaya toast with soft boiled eggs for your morning meal. You breakfast will be complete if you add tea or coffee for your drink.
Although currently there are many big restaurants that sell kaya toast and soft boiled eggs in Singapore, you can also find the same food in food court or cheaper locations.
The Singapore-styled soft-boiled egg is runny and wobbly, it is simple, but tastes very nice! Crack the eggs into a bowl and put in dark soya sauce and ground white pepper. Eat the soft-boiled egg, while occasionally take a bite of the kaya toast!
7. Chilli Crab
Singapore’s chili crab is a popular Singapore food that you should try, t-mates. The local food is cooked in thick, savory sauce using tomato and chilli-based sauce. Don’t worry, despite the name, the crab is not very spicy.
To enjoy eating a chilli crab to the fullest, use your bare hands to savor the juicy crab with its sweet and spicy chilli sauce. Eat it with warm white race and feel the heaven in your mouth!
Keep Your Stomach Happy While in Singapore
When traveling to Singapore, you will find many delicious foods that will spike your appetite. Trying a country’s local dish is a good way to know the country’s heritage. Eat what you like while you’re traveling to Singapore, alright? Book your flight ticket to Singapore now through tiket.com. You can get many promos! Pick the airline that you prefer, book and you’re ready to fly!
Always make sure to follow health protocols everywhere you are. Keep a safe distance from other people. Have a great holiday. Remember, the diet starts tomorrow, t-mates 😉
*The information is valid at the time of writing. Price and other policies are subject to change at any time without prior notice.
Top 10 Best Local Foods You Must Eat In Singapore
Food-lovers rub their tummies in glee when they visit Singapore because it is no secret that this little red dot is a true foodie paradise.
Singaporeans are obsessed with food and the pride we have for our food is one of the few things that unite all of us unanimously. Our local dishes are a culmination of exciting flavours, influenced by various cultures of the Chinese, Malay, Indian and other early European settlers. This rich heritage that we have gave rise to an intoxicating variety of famous Singapore dishes that will leave your taste buds craving for more.
If you are not a local, you would probably have little clue on what to eat in Singapore. Forget fancy Michelin-starred restaurants and gourmet eateries; the best authentic Singapore dishes that you have to try are found in hawker centres.
Discover the vibrant Singapore food culture with this lovingly put-together Singapore Food Guide and eat your way through the Top 10 Best Local Foods!
Why Is Hawker Culture Unique In Singapore?
A Hawker Centre is basically Singapore’s cleaned-up version of street food. A mind-boggling selection of food and drink stalls housed together in what seems like a huge community dining room, where different groups of people come together to eat and mingle.
Evolved from street food culture, many of the hawker food dishes we have now actually originated from the food traditions of the immigrant groups who settled in Singapore. Our food is a perfect reflection of the country’s multicultural make-up and it is in hawker centres, that travellers get to experience the real side of Singapore.
The atmosphere is boisterous and a feast for the senses. You can see hawkers busily preparing food, hear them banter among each other, smell a mixture of spices wafting across different stalls and listen to multi-lingual exchanges between diners. It is also common to see strangers eat together at the same table, regardless of race, religious or dietary differences.
Dining at a hawker centre is a quintessential Singapore heritage and it is a wonderful cultural experience that you have got to try! Oh, and it is also very affordable!
It may be a little daunting for first-time tourists who do not know the unspoken rules of the locals, but not to worry. Let Monster Day Tours’ foodie guides take you to the best local places to eat on the first and only Singapore Food Free Walking Tour, where you can learn more about Singapore’s unique Hawker Culture and eat to your heart’s delight.
So What To Eat In Singapore?
(in no particular order)
1. Chicken Rice
Do not underestimate this humble-looking dish of sliced chicken on white rice. Singapore’s famous Chicken Rice is ranked in CNN’s list of “50 Best Food in The World” and it is considered by many Singaporeans as the unofficial “National Dish”.
This distinctive dish is adapted from early Chinese immigrants and the cooking method hails back to its original Hainanese roots.
Over the years, with a few uniquely Singaporean tweaks, what we have today is succulent steamed white chicken served on the most aromatic rice that is cooked in chicken broth. Oh, and you have to eat it with the signature garlic-chilli dip because chicken rice is not complete without it.
Nowadays, there are variations of Hainanese chicken rice that you can choose from – steamed, roasted or braised in soya sauce. Most stalls also offer side dishes such as blanched vegetables, chicken innards and braised eggs.
The local people love chicken rice because it is simply delicious, found everywhere and affordable. And the world seems to share our sentiments of our adoration for this simple dish because Singapore now has 8 Michelin-listed Chicken Rice spots. If you have only time for 1 dish while you are visiting Singapore, chicken rice is the dish to go for!
2. Nasi Lemak
Photo credit: Pixabay.com
Meaning “rice in cream” in the Malay language, Nasi lemak is thus named because the rice is cooked in coconut milk. Nasi Lemak has its roots from the Malay community in Southeast Asia and has become one of Singapore’s culinary pride. Simply put, this dish is rice steamed with coconut milk, and often paired with fried fish or chicken, egg, ikan bilis (anchovies) and sambal chilli.
“Although it looks quite ordinary, Nasi Lemak is so important to Singaporeans that we have a verbal war with neighbouring Malaysians over whose version is better!”
The highlight of this famous Singapore hawker food is the aromatic rice that is cooked in coconut milk and pandan leaves. Fragrant and fluffy, a sniff of the Nasi Lemak rice is enough to whet your appetite. Another important part that completes this dish is the homemade sambal – a chilli paste made from blending chilies, belacan (shrimp paste), garlic and other spices.
Back in the older days, Nasi Lemak was traditionally eaten as breakfast and sold by the streets wrapped in banana leaf. Today, the signature dish remains a common sight in hawker centres and many stalls now offer a variety of other vegetables and meats that can be added to complement the meal.
Another classic famous Singapore food is Laksa, an exquisite spicy noodle soup dish that is loved by all races here. Thick rice noodles with slices of fishcake, prawns, beansprouts and cockles are served in a rich soup made from curry, coconut milk and spices.
Savoury, creamy and fragrant, Laksa is a dish with an explosion of flavours that will leave you lingering for more!
This amazing dish is inspired by the Peranakan cuisine, resulting from the harmony of Chinese and Malay cultures. There are other types of laksa that are more commonly found in Malaysia, such as the tangy Penang Assam Laksa. But most locals prefer the Singapore version, also known as “Katong Laksa”.
Created by a man called Janggut in the 1960s in a neighbourhood area called Katong, this exceptional noodle dish won the hearts of Singaporeans and spawned countless other stalls replicating its recipe.
The highlight of this famous local hawker dish is obviously the curry-coconut broth. Every stall has its own recipe and every laksa-lover in Singapore has their own favourite. At some places, they also cut the noodles into smaller strands so that you can slurp it up together with the scrumptious soup using a spoon. Yums!
4. Fried Carrot Cake
No, it is not a fried version of the western-style spiced carrot cake. In fact, it is neither a cake nor dessert. Every time our guides introduce this local favourite to the guests, we are met with puzzled looks and worried faces. Fried Carrot Cake is actually a savoury dish made with white radish, rice flour, eggs and preserved radish (chai poh), and it is a definite must eat when you are in Singapore!
Colloquially known as “Chai Tow Kway” (in Teochew dialect), this pan-fried goodness is a popular breakfast food among the locals because it is easy to eat, delightfully tasty and filling enough to start the day. However, it is also common to see Singaporeans eating it as a side dish to a main meal or for late-night supper.
Fried Carrot Cake is well-loved and famous local hawker dish with two variations – black and white. The black one is fried with dark soya sauce which gives it a slight smoky sweetness, while the white one is fried only with eggs that result in a crispier crust. That being said, both versions are lip-smackingly good and each have its own fans.
If you cannot decide, why not order both the black and the white fried carrot cake? It only costs around SGD$2.50 and the intriguing contrast of textures and flavours is totally worth it.
5. Kambing Soup
Every country has their own version of a comforting bowl of piping hot soup. In Singapore, we have the beloved Kambing Soup, which means Mutton Soup. Hearty and chock-full of flavours, this stew-like rich soup is the ultimate late night indulgence for Singaporeans.
“Kambing Soup is a uniquely Singaporean dish and is invented by the Muslim Indian community here in Singapore. “
This remarkable dish is made by cooking various parts of the lamb in a rich broth of spices such as coriander, fennel, cumin, star anise and cinnamon. After brewing it lovingly for hours, the meat becomes so tender that it falls off the bone. The soup is intensely satisfying with a strong meaty flavour that is enhanced by the spices and herbs used.
Merely thinking about it makes us salivate. If you are wondering what to eat in Singapore on a gloomy rainy day, trust us – Kambing Soup is what you need!
Travellers who want to try this nourishing soup can find it in hawker centres and Mamak stalls (local eateries that serve a variety of Indian Muslim foods). Served hot with bread pieces on the side, enjoy it like the locals do by dunking the break into the savoury and slightly spicy soup.
6. Hokkien Prawn Mee
Sloppily served on a plate or a banana leaf, this messy goop of noodles does not look that promising at first glance. However, a whiff of that aromatic seafood goodness is sure to awaken your taste buds and kick in the hunger pangs!
As its name suggests, Hokkien Prawn Mee is a dish created by the Hokkien people. Its exact origins are a little hazy but aren’t we glad that this noodle dish was invented.
Also known simply as Hokkien Mee, this flavoursome stir-fried noodle dish is a work of culinary art. Yellow noodles and thick rice noodles are cooked in a rich stock made from pork bones and prawn heads, topped with succulent prawns, squid, pork belly and egg.
It is then served with a homemade sambal chilli and a squeeze of lime as a finishing touch. Some places also throw in a smattering of golden crispy pork lard for crunch and to enhance the seafood flavours. Absolutely drool-worthy!
Generally found in hawker centres, it is a local fave but tourists usually do not get the chance to eat this dish because it is not highly promoted by guide books and bloggers. However, Hokkien Mee is unquestionably a must-eat local food in Singapore.
7. Kaya Toast & Soft-Boiled Eggs
Ahh, this traditional Singaporean breakfast brings back memories for many of the older generation and is an integral part of our Singapore food culture. Thin, well-toasted slices of bread are slathered with Kaya (coconut jam) and a luscious slab of butter. This is then served alongside two soft-boiled eggs drizzled with soya sauce and pepper.
Its origins is believe to have come from the Hainanese Chinese workers who served aboard British ships and adapted the British penchant for toast, eggs and coffee when they landed in Singapore
Every local has their own favourite way of eating this. Some dip the toast into coffee while others dip it into the runny eggy concoction. Of course, this nostalgic breakfast is not complete without authentic Singapore-style Kopi, the local slang for coffee. Roasted with butter under high heat to caramelise the beans, the resulting brew is strong and sweetened with condensed milk.
“Ordering coffee in a hawker centre or local coffeeshop is an art and travellers often get baffled over the many variations. When in doubt, just say “Kopi”!”
Satisfyingly delicious and comforting, the local people’s favourite breakfast of Kaya Toast and Eggs is definitely a must-try food in Singapore!
Meat-lovers, this is right up your alley. Satay is one of the most popular street food in Singapore and is an integral part of Singapore’s vibrant food culture.
Satay is actually grilled skewered meat and is a dish that resembles kebabs. It has origins tracing back to the Arab traders who came to Southeast Asia during the Spice Trade era. Since then, its cooking methods have been adapted to suit the multicultural palates of the local people.
Chunks of well-marinated skewered meat are grilled to charred perfection using bamboo skewers and Satay hawkers skilfully fans the charcoal flames so that the meat is delightfully infused with flavours. You can tell it is good by the glistening juices and oil covering the meat!
Chicken, beef and mutton are the most common meats used in Satay and it can be sold by Malay, Indian Muslim and Chinese vendors. Every hawker has its own special marinade concoction but they all typically use spices such as tumeric, cumin and ginger.
After being grilled, the meat skewers are then served with a sweet-spicy peanut sauce, together with cucumber slices, roughly-chopped onions and rice cake. Dunk the meat and rice cake generously into the peanut sauce for a gastronomic experience. It is well-worth the calories!
9. Oyster Omelette
This is another local favourite that is rarely found in food guides or travel programmes. Also known as Orh Luak (in Teochew dialect), this oily golden oyster omelette is so good that it has made it to the New York Times’ lists of best food of the year in 2015.
Oyster Omelette is one of those unique foods that tourists must try when visiting Singapore. It is a luscious combination of eggs, flour and oysters. The ingredients are always the same but what makes a stall stand out from the other is the batter used.
Skilled Orh Luak maestros have a good control of the fire so that the omelette is fried to golden perfection and is slightly charred at the edges. A good Oyster Omelette is a palate-pleasing balance of crispy and chewy, accompanied by bursts of juicy oysters and the refreshing crunch of coriander leaves.
As with many local foods in Singapore, every dish has its own signature chilli dip that cannot be used for another type of food. Similarly, the Oyster Omelette is paired with a tangy chilli sauce that cuts through the grease and completes the dish like a triumphant ending to a symphony.
This sinful (but hard to resist) and utterly delicious dish can be found in hawker centres all over Singapore. You have got to try it!
10. Roti Prata
Introduced by Indian immigrants in the early trading days, this South-Indian-inspired flat bread has long since been one of Singapore’s most adored local foods. Roti prata is not only an significant component of Indian cuisine, everyone in Singapore, regardless of ethnicity, loves eating it.
And, it is not hard to see why.
“A perfect Roti Prata is crispy on the outside while being fluffy and chewy on the inside. Served with fish or mutton curry, and sometimes sugar, Roti Prata is food for the soul at anytime of the day.”
The basic versions are served plain or with an egg cracked in the middle and they are oh-so-yummy. However, there are plenty of modern and creative versions that incorporate a variety of toppings such as cheese, mushrooms, chocolate sauce, hot dogs, mayonnaise and even durian. Some are weird but hey, life is an adventure!
For a more immersive experience, go to Tekka Market at Little India and watch the prata-man deftly flip the dough until it is stretched out thin. It is a fascinating sight and you will appreciate the humble Roti Prata a lot more after that impressive performance.
And, this popular Singapore food is best eaten using your fingers. Tear it up into bite-size pieces, swirl it around the curry and pop that tempting morsel into your mouth while letting the curry dribble down your fingers. Mmm..heavenly!
National cuisine of Singapore
Singapore takes an honorable second place (after Japan) in the quality of national cuisine. The ranking was compiled by Forbes magazine and took into account the impact of local food on health, fitness and longevity. The average life span in Singapore is 82 years, with 1.8% obese people. The basis of nutrition is rice. The diet is very varied and includes many vegetables and seafood. For sweets, Singaporeans consume tropical fruits and fruit-based desserts.National Singapore cuisine is extremely attractive!
For locals, food has a special place in life. There are a great many restaurants, cafes, food corners for every taste. The fusion of several national cuisines makes Singapore a real gourmet adventure. The main thing is that no matter what restaurant or dish you choose, you can be sure that the food will be fresh and of high quality. So get ready for a sumptuous feast of special flavors. And if you want to try local dishes that reflect the diversity of cultures in Singapore, then we will tell you about the most popular Singaporean dishes.
Chinese cuisine sets the tone for Singapore’s gastronomic life. By the way, did you know that the Chinese attach symbolic meanings to many products? For example, noodles symbolize longevity, oysters symbolize good luck, and fish symbolize prosperity …
Dumpling Noodles (Wanton Mee) is an amazingly tasty dish that combines fried noodles, fried pork slices and Chinese dumplings filled with shrimp or pork. Served as a soup or as an independent dish, with various sauces and mushrooms.
Chilli crab – fresh crab cooked in a large amount of incredibly tasty, but very spicy chili sauce. It is better to eat it with boiled rice, and drink the fire with beer or ice-cold lemonade. At Singapore Seafood Republic , on Sentosa Island, in Resorts World Sentosa , we liked this crab extremely.
Hainanese Chicken Rice is a flavored Hainanese chicken with rice, a gem of Chinese cuisine.The dish is extremely popular in Singapore and is even on the Singapore Airlines menu. Duck is cooked in a similar way in Singapore, served with rice, sprinkled with a delicious dark sauce.
Black pepper crab – delicious crab cooked in aromatic black pepper sauce. This dish is not as popular as Chili Crab, but it also has its loyal fans. It is believed that the best seafood in Singapore can be enjoyed at East Coast Seafood Center (on the way to the airport), such as Jumbo Seafood .
Dim sum – famous Chinese dumplings with various fillings. They can be steamed or fried and served in bamboo baskets. Whole restaurants in Singapore are dedicated to this iconic Chinese dish in all its forms.
Bak Kut Teh is a hearty Chinese soup made from pork ribs. It is cooked over low heat with the addition of various spices. It is believed that this soup quickly recovers strength. It is served with both rice and noodles, or with Chinese youtiao pancakes.
Hokkien Prawn Mee – fried noodles with shrimps, fish pieces, garlic, bean sprouts, soy sauce, with the addition of eggs, various seafood and sometimes pieces of pork. This is delicious!
Kaya – sweet coconut jam. An indispensable participant in the breakfast for the locals. It is spread on toast and eaten, for example, with soft-boiled eggs, with a little black soy sauce added for flavor. Kaya Toast is usually washed down with coffee at breakfast. There is a chain of eponymous eateries in Singapore with very affordable prices.
Indian food lovers will be amazed at the huge selection of food from the northern and southern parts of the subcontinent. Vegetarian dishes, seafood dishes, fire or light curries, soft bread Naan – whatever your heart desires.
Fish Head Curry – fish head in a spicy hot curry sauce. It is eaten with boiled rice or bread to reduce the pungency of the sauce. This dish is accompanied by something like Indian beer or ice lemonade.
Roti prata – Indian flatbread. They are very popular in Singapore both for breakfast and as a late dinner. Of course, they are eaten by hand, dipped in a thick curry sauce, or any other to taste. They are also used to wrap various fillings, such as eggs or cheese. And sweet lovers even eat them with chocolate. The flatbread – prata, in which minced lamb is baked, is called Murtabak . Indian tortillas are so popular that they are offered as fast food in eateries, for example, wrapped in sausages …
Tandoori is meat pre-marinated in a yoghurt and spice mixture, usually chicken, cooked in a clay oven.Seafood, for example, king prawns, is also cooked in such a marinade.
Thosai – thin Indian flatbreads made from rice and lentil flours with various sauces or fillings, depending on personal preference. For example, masala thosai is a tortilla stuffed with potatoes and various types of vegetarian curries. It is served on banana leaves.
Rich Malay cuisine is distinguished by an abundance of herbs and spices, as well as coconut sauces and peanut paste.
Nasi Lemak – rice with fried pieces of fish (sometimes chicken), spices and roasted nuts. Eggs, vegetables and even fried anchovies are also added. This dish is wrapped in banana leaves and looks like a nice bundle-box with yummy inside.
Satay – very tender little skewers on bamboo sticks. From a variety of meats and a wide variety of flavors. Usually served in a “bouquet” of several sticks of kebabs, with peanut sauce and rice as a garnish.
Rendang – a dish of meat (beef, lamb, chicken or duck), which is stewed for a long time in coconut milk, with ginger and a lot of spices, until the meat becomes completely soft and absorbs the spices.
Ice kachang is a cold dessert that refreshes locals in the traditional heat. This is a slide of crushed sweet ice with various flavors based on natural ingredients. Such as red beans, aloe, sweet corn and any fruit, including durian.From above everything is poured with either chocolate, or condensed milk or fruit syrup. By the way, in Singapore it is believed that a properly prepared dessert should melt in your mouth and not “freeze your brain” :-).
A blend of Chinese, Malay and Indonesian cuisines, combined with a wide variety of aromatic herbs and spices such as lemongrass, chili, shrimp paste, curry, coconut milk, etc.
Ayam Buah Keluak is the main dish of the Peranakan cuisine.Made with chunks of chicken (and sometimes pork) combined with the extraordinary nuts keluak and goes perfectly with boiled rice.
Laksa – Mainly composed of noodles, fish pieces, shrimp, bean sprouts, chili peppers and coconut sauce. Broth is served separately with this dish to make a rich soup.
Otak otak – fish wrapped in banana leaves, and sometimes shrimp and other seafood, wonderfully cooked with different spices.This is a very popular snack at Singaporean parties.
Char Kway Teow is a very popular and delicious rice noodle dish with a variety of spices and additives (bean sprouts, Chinese green onions, clams or shrimps).
The most common drinks in Singapore are green tea, Teh tarik – local tea with milk and cloves, Teh halia tarik – ginger tea with milk, coffee, iced lemon tea, Tiger Beer beer and cocktails for based on gin, the most famous of which is Singapore Sling .
For information on where you can try all these delicious national dishes, see article Gourmet Adventures in Singapore . And if you ever fancy a taste of Singapore, you could prepare some of the dishes at home using our Singaporean recipes .
Singapore Food – Arrivo
Features of Singaporean cuisine
Singaporean cuisine is one of the most amazing experiences on Earth. In fact, there is no national cuisine in Singapore, but it is here that thousands of tourists come to go on a gastronomic journey.The uniqueness of the local cuisine lies in its diversity, formed from a combination of Malay, Indian, Chinese and European dishes. Influenced local cuisine and Middle Eastern, Ceylon and Indonesian dishes.
Asian food cult reached its zenith in Singapore, embodying the wildest culinary fantasies. Indian chefs here are experimenting with Chinese noodles and sauces, while the Chinese restaurant serves dishes that have a hint of Indian spice. In Singapore, even traditional English roast beef can be served alongside Indian crumbly rice and Chinese sauce.
Types of Singaporean cuisine
The features of the three cuisines that have become the basis for the local cuisine are most clearly traced in all this variety of dishes. The greatest influence was exerted by Chinese cuisine, the influence of which can be traced almost everywhere. It is followed by Indian cuisine with its richness of spices and variety of flavors. Malay cuisine closes the top three with an abundance of herbs, spices and sauces made from coconut.
We recommend trying
Hainanese style chicken with rice
Hainanese Chicken with Rice is flavorful chicken pieces with steamed rice.Served with soy sauce, ginger paste or chili sauce. It is considered a national dish in Singapore.
Noodles with Chinese dumplings
Chinese Dumplings Noodles are a Chinese dish that combines noodles, fried pork slices and delicious Chinese dumplings stuffed with pork or shrimp.
Kaya Sandwich is Kaya’s delicious coconut jam spread over bread, often with herbs, cheese, or ham added. An integral part of breakfast, eaten with soft-boiled eggs and coffee.
Soup Bak Kut Tech
Bak Kut Tech soup is made from delicious pork ribs.It is cooked over low heat with the addition of various spices. Soup with noodles or rice is served. It is believed that the soup is able to quickly recuperate.
Thosai tortillas are an Indian dish that has become popular in Singapore. The thinnest cakes are made from rice or lentil flour, and the filling can be meat, vegetables, fruits and sweets.
Pancakes Roti Prata
Roti Prat pancakes have become an integral part of breakfast and dinner in Singapore. They are eaten by hand, dipped in curry sauce, or wrapped in various fillings, such as eggs, cheese, meat or sweet fruits, and even chocolate.
Tandori are pieces of meat pickled in spiced yogurt, usually chicken.This dish is prepared in a clay oven. Sometimes seafood is used instead of chicken, such as king prawns.
Sate – small kebabs on bamboo sticks. Sate is prepared from various types of meat and seafood. Served with rice and peanut sauce.
Ayam Buach Keluak
Ayam Buah Keluak is a popular dish made from pieces of chicken, sometimes pork, combined with keluak nuts.Served with rice.
Food & Culture
Singaporeans prefer not to go to restaurants, but to eat in street food centers – large rooms with tables. These centers are very reminiscent of the “restaurant” yards in Russian shopping centers, with the only difference being that in Singapore you can try real food, not fast food.
A special feature of Singapore is that they eat here with chopsticks, and with a fork and a spoon.It is with a spoon that table knives are not accepted among local residents.
People in Singapore are obsessed with food and often talk about it as a way of connecting cultures. The obsession with food is so great that it has even received the name “national obsession”.
With all this food variety and culinary paradise, it is prohibited to eat in public places, and a fairly large fine is imposed for violation. The cuisine has become one of the ways to bring Singaporeans of various nationalities and religions closer together, the picture has become quite common when at the same table you can see a Muslim who does not consume pork and an Indian who does not consume beef.
Alcohol in Singapore
Alcohol in Singapore is expensive, and even a can of cheap beer can cost as much as a few cups of coffee or half a breakfast. Singaporeans themselves hardly drink spirits, but they love the local light beer Tiger Beer.
The local sling cocktail is popular among tourists, which includes gin, cherry brandy, pineapple juice, Benedict and Cointreau liqueurs, lime juice and pomegranate juice. According to legend, this cocktail first appeared in the bar of the Raffles hotel.And the bartender Ngiam Tong Bun came up with a recipe especially for an officer who decided to treat the girl with a new unusual drink. And nowadays, it is believed that it is in the “Raffles” that you can taste a real Singaporean sling.
Diet of Singaporeans
The Singaporeans’ diet is varied and includes many vegetables and fruits. Rice is also consumed a lot, which is part of a variety of dishes. Various types of fish and seafood are popular, while local residents eat little meat in comparison with Europeans.Dessert sweets are also not very popular here; instead, residents eat a lot of fruits. Perhaps, thanks to such a diet, the average life expectancy in Singapore is 82 years, and the number of obese people does not exceed 2%.
90,000 Singapore gourmet cuisine
In Singapore, the centuries-old traditions of the culinary culture of all Asia are collected. The national cuisine of the island state organically absorbed the gastronomic delights of China, India, Indonesia and even Portugal, although Singapore was an English colony for a long time.Locals believe that the country’s cuisine is one of the main elements that unites the multinational culture into a single people – the Singaporeans. It will not be difficult for tourists to enjoy the traditional dishes of their country (in Singapore there are an abundance of restaurants with national cuisine from around the world) or try authentic dishes that are prepared only on the island. Immigrants from China brought with them the culinary traditions of their people, enriching folk recipes with the taste of local spices.
1.When planning a trip to Singapore, tourists will have to give up their usual chewing gum. Chewing gum is prohibited from entering the country. 2. Singapore is not allowed …
Singaporean cuisine today is impossible without dishes such as shark fin soup, Peking omelet, steamed dumplings and a variety of seafood snacks. Gourmets will appreciate the herbal soups, brewed twice according to the tradition of chefs from the southern province of China – Fujian. Rice, fried with the addition of subtle spices, and Chinese noodles can be tasted both in a fashionable restaurant and in a roadside cafe.Local Chinese prefer to order large meals, which they divide into portions directly during the feast. European tourists will enjoy Chinese dishes with a local flavor – carrot pie, steamed rice pie, fried pork slices in herbal sauce, traditional chicken in rice.
Indian flavor has a significant place in the gastronomic traditions of Singapore. It is difficult to imagine a tourist who has not tasted traditional Indian cuisine – murtabak pie or the most tender lamb baked with spices and local seasonings.Spicy Indian curries are often served at restaurants and bamboo leaf eateries. Vegetarian dishes make up the majority on the Indian cuisine menu. Each restaurant or cafe offers over a dozen rice dishes with a variety of seasonings. Only in Singapore can you try Asian pizza with minced meat and onions baked in spices from Kashmir. Another feature of the Indian tradition is dozens of types of sauces that attract gourmets from all over the world with their sweet and sour taste. Indian bananas and tofu, which are fried on the street, are considered the first dessert after the charcuterie.Tourists do not have to worry about the quality and safety of food in roadside cafes: Singapore is a country of perfect cleanliness and hygiene. Copyright www.orangesmile.com
Singapore is the perfect family getaway. A high level of comfort for the little ones, safety and excellent service …
Connoisseurs and connoisseurs of delicious food simply need to try the Indian dishes “nasi biryala” and “roti prata” and compare their taste in restaurants in their country and in Singapore.It is not accepted to consume alcohol during meals. Despite the fact that there is no official ban on alcohol in the country, locals prefer herbal drinks, fruit cocktails and coffee, which is consumed in large quantities. The abundance of eateries, restaurants and food stalls has attracted tourists for many years who appreciate the quality of the products and the unique taste of local food. Gourmet paradise is not a motto, but a visiting card of the culinary island. Gourmet island cuisine increases the tourist attraction of the country, which is why the government regularly allocates significant funds for the development of the restaurant business.In Singapore, festivals of national cuisine are held every day – holidays for gourmets with an abundance of delicious food in an atmosphere of good mood. At the same time, the quality of the products is very high – this is confirmed by the average life expectancy of local residents, which is 82 years. Does the island have a truly Singaporean cuisine? Yes. This is a Malay culinary tradition. It is the Malays who consider themselves the indigenous inhabitants of the island, however, the difference in religious traditions has influenced the addiction to food.A distinctive feature of Malay dishes is the addition of coconut milk to almost every meal. Thus, the Malays who profess the Hindu religion include Indian spices and traditional dishes with flatbreads in their diet, which can be tasted at the restaurant. The inhabitants of the southern part of the island prefer an Indonesian culinary tradition with a lot of herbs and spices. Muslim Malays have supplemented Singaporean cuisine with the traditions of Iran and Turkey.
Singapore is a shopping paradise.It is under this motto that large shopping centers and small shops of the country work. It’s almost impossible in Singapore …
Turkish coffee in Singapore has a richer flavor than Ankara. Not surprising for the island nation and the abundance of seafood. Shrimps, crabs, lobsters, various types of fish – all this impresses with one of its views. Thousands of cooking recipes make you want to at least try each of the dishes, although it is simply impossible to eat everything that even the simplest and most budget snack offers.The local national fruit is widely known – the famous durian. Before indulging in exotic delicacies, it is worth looking for a specialized restaurant. In many establishments, this fruit is forbidden to serve. The reason for this lies in the smell, which is not to everyone’s taste.
This article about Singaporean cuisine is protected by the copyright law. Its use is encouraged, but only on condition that the source is indicated with a direct link to www.orangesmile.com.
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90,000 5 Lesser Known Singapore Foods – Travel to Singapore
Singapore is famous for its delicious food. A relatively “young” country in which different cultures coexist peacefully, Singapore is best known for its own cuisine. These are laksa and fish head with curry sauce, kaya toast and bak kut tek soup.
And although its dishes are in many ways similar to Penang (Penang is a state in Malaysia), there are also lesser-known local favorites that are worth paying attention to.
Tulang or tolang is an Indo-Muslim dish that is a must-try for any meat lover. Lamb stew with sauce is served in a clay pot, the bone marrow can be sucked straight from the bone. The meat, which falls off the bones, melts in the mouth and looks “level”.
Dry Ban Mian
Simple and tasty dry ban mian food is homemade noodles with gravy or sauce and toppings of your choice.The usual combinations are fish, mushrooms, pork and shrimp. The dish is on the menu in almost every food court and hockey center. The quality is different everywhere.
Kleipot (Chinese clay pot) frog porridge is a favorite food among the locals, and Geylang is the best place to eat this dish. For those who have doubts, I can add that the taste is very similar to chicken, but more delicate.
Porridge is usually prepared in two ways.The first is an easier option, when the frog is cooked directly in a saucepan with simple porridge.
The second involves cooking a frog in a thick soy sauce with dried chili or ginger and green onions.
The porridge is cooked separately, and then everything is mixed.
Rojak is a Malay fruit salad, the name of which literally translates as “concoction”. This Singaporean national dish can be found in most hockey centers.Dressed with palm sugar, it is served with peanuts, which is great for hot weather. Singaporean rojak is often made with cuttlefish, although there are options for vegetarians as well. Do not be confused by the appearance – the taste is excellent.
Decorated with canned radishes, garlic and hot sauce, these steamed rice toast is a popular street snack and alternative to kaya toast breakfast. The sauce can be quite spicy, so keep a bottle of water ready.
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90,000 What to eat in Singapore – a list of dishes, descriptions, photos, where to find
The gastronomic tradition in Singapore is influenced by several cultures. Native Malay customs have merged with Chinese, Indonesian, Indian, Peranakan and even some European ones. Food is everywhere in Singapore, there are even separate gastronomic excursions to taste certain national dishes, try popular street food.Returning to breakfast, I’ll tell you a little about a typical morning meal in Singapore. For an authentic Singaporean breakfast, head to Kopitiam or the hawker center.
What is copyright?
Kopitiam is a small cafe with several food and drink stalls under one roof. Kopitiam literally translates as a coffee shop or a coffee shop, although they have practically nothing to do with it, if you think in the European sense. The main drinks for Singaporeans in the morning are coffee, tea or cocoa.Only kopitiam coffee is different from the gourmet drinks at Starbucks. See the Best Breakfast in Singapore article for more information on the types of coffee and tea.
What is a Hockey Center?
Hocker Center resembles very large kopitiam and literally translates as a place with street vendors. Here’s where to eat authentically in Singapore. Usually this is a room with fans or in the open air, where dozens of stalls with food, drinks and tables for visitors are located.Each of the merchants prepares their own specialties. It can be compared to a food court, only the cafes are all private, it is very rare to find chain kiosks.
In shopping centers you will find refined hockey centers, but simply food courts or food courts. There, too, you can try some Singapore-style breakfasts and just eat inexpensively. But let’s get back to Singaporean breakfasts.
This dish is completely different from what you might think of it, judging by the name.It has nothing to do with carrots or pie. Carrot cake is made from the Japanese daikon radish, which is called white carrot in Singapore. And cake is better translated as “pancakes”, as in the case of Thai fish cake. In turn, Carrot Cake or Chai Tow Kway among street vendors is very remotely reminiscent of pancakes, depending on who and how cuts the radish, rather into a large cake that sometimes falls apart. Carrot cake is made from grated or diced daikon, fried with garlic, eggs, flour, and spices.There are two versions of this dish: with light and dark soy sauce – white and black carrot cake, respectively. The latter tastes sweet and spicy. You can find carrot cake in many hockey centers and food courts.
Not surprisingly, in Singapore, as well as in Thailand, rice porridge is often eaten for breakfast. Only it does not look like the porridge that is prepared in Russia with milk and added sugar. In Singapore it is called Chok.Rice is cooked in water or meat broth and should be boiled down as much as possible. Various ingredients are added to rice porridge: pork meatballs, centenary eggs, fish, peanuts. This dish is very popular in Asia and can be compared to oatmeal in Russia. In any hockey center, you will find one or a couple of stalls with rice porridge.
Literally, Roti Prata translates as flat cake. This dish can be found in all restaurants, food courts and hockey centers in the Indian Quarter.Usually, an empty flatbread is eaten with curry, but it can also be made with a variety of ingredients inside: an egg, onion, mushrooms, cheese, chocolate, and even ice cream.
Another popular rice dish that is eaten for breakfast is Nasi Lemak. However, Singaporeans can order it at any time of the day. Nasi Lemak can be served on a plate, on a banana leaf, or on paper. Rice for this dish is cooked in coconut milk with pandan leaves, which gives a special aroma.The cooked rice is spread in a heap on a plate, hot spicy sauce, pieces of fresh cucumber, slices of boiled egg or fried eggs, fried anchovies and peanuts are added around the circumference. An additional ingredient is some kind of meat: fried chicken, fish pancakes or pickled vegetables.
You’ve probably noticed that most Asian hotels have fried rice and noodles for breakfast. It is such a simple rice noodles fried with vegetables and herbs that is a simple Singaporean breakfast.It differs from egg noodles in hardness. At hockey centers, you can grab a plate of noodles and order a few additional ingredients to be placed on top: breaded chicken, stewed cabbage, fried eggs. Originally, Bi Hoon was a poor man’s breakfast because it cost S $ 1–2. For something else to try with noodles, try Mee Goreng – egg noodles fried with a variety of ingredients: tofu, potatoes, beans, tomatoes and curry sauce – or Mee Rebus – an egg noodle soup and curry sauce.They are also sometimes eaten in Singapore for breakfast.
Rice pancakes or Chwee Kueh
Another popular breakfast in Singapore, which literally translates as “water pancakes”. They are made from rice flour with water, kneaded, and then the resulting mass is laid out in small cups and steamed. Cooked pancakes are garnished with marinated radish cubes and served with chili sauce. This simple dish resembles Phuket’s Kiam Kyoy, only the difference is in size.
Peanut Pancakes (Min Jiang Kueh)
This dish does not look like a pancake from the point of view of Russian traditions, but rather a piece of airy pie. Singaporeans eat peanut pancakes for breakfast, while Thais use them as a dessert. In Singapore, they are sold in many hockey centers, in Thailand – at fairs and markets. Inside can be not only crushed roasted peanuts, but also grated coconut, beans, pandanum jam and even European ingredients like cheese or chocolate.Singaporeans buy peanut pancakes on their way to work to eat at any time on the go.
Rice noodle rolls or Chee Cheong Fun
The translation of the name of this dish is not entirely successful. Chi Chong means pig guts and Fan means noodles. The dish itself is prepared from rice leaves soaked in water, which resemble pork intestines. The leaves are rolled up, cut into small pieces, poured over with sweet soy and hot sauces, and sprinkled with sesame seeds.Rolls can be empty or stuffed with shrimp, mushrooms or chicken. The rice paper is so thin that the rolls melt in your mouth.
Dim Sum and other steamed buns (Dim Sum)
Dim sum breakfasts are very common for breakfast. Overall, this is a popular street food. Dim sums vary in type, shape, size and filling. For example, wontons are dumplings and manti with clear dough. Classic fillings include pork, shrimp, chicken, mushrooms. And also there are bao buns made of airy dough, large, palm-sized, and small balls.They are made with barbecued pork, lotus paste and red beans.
As you can see, the variety of breakfasts and street food in Singapore is great. Modern Singaporeans may at times prefer the American breakfast and are spoiled for choice. But those stories, when their great-grandfathers came to Singapore and brought their traditions, are not forgotten and are passed down from generation to generation.
Now you can safely go to kopitiam near your hotel or to hockey centers with many food stalls.Also, look for some of the dishes in Singapore restaurants and food courts. See the most famous hockey centers on the map below. Not necessary for breakfast, stop by for lunch, dinner, or just see the local flavor. Bon Appetit!
Useful links to help you save money in Singapore:
Singaporean cuisine: myth or reality ?: banket – LiveJournal
Singaporean cuisine is one of the most amazing phenomena on the planet. And this despite the fact that the national cuisine as such does not exist in this country.Historically, local cuisine has evolved from a mix of Middle Eastern, Chinese, Indian, Malay, Ceylon and European dishes.
Thousands of tourists come to Singapore and this is where they find the starting point for their gastronomic travels. The uniqueness of Singaporean cuisine lies in its versatility. The apogee of the Asian food cult in Singapore is the embodiment of the wildest food fantasies.
Chinese restaurant serves dishes with pungent notes of Indian herbs and spices.Even English roast beef is served with Indian friable rice garnished with Chinese sauce. Indian chefs are experimenting with might and main with different types of Chinese noodles and all kinds of sauces.
The Three Foundations of Singaporean Cuisine
Among the variety of Singaporean cuisine, the influence of the three countries, whose cuisines have become the basis of all cooking, can be most clearly traced. Chinese cuisine is in the first place: it is the main base of most of the local dishes.In second place is Indian cuisine, as evidenced by the culinary variety and abundance of spices. Malay cuisine, which is rich in herbs and sauces, closes this culinary trio.
National dishes of Singapore
Hainanese chicken with rice is perhaps the most popular dish in Singapore. And it represents fragrant pieces of chicken meat with steamed rice. Served with soy sauce or chili with ginger paste.
The noodles with Chinese dumplings are, respectively, of Chinese origin.The dish consists of noodles, fried pork and incredibly delicious Chinese shrimp or meat dumplings.
Kai sandwiches Singaporeans prefer for breakfast. Amazing coconut jam is spread on a slice of bread, cheese, herbs or ham are added. The sandwich is eaten bite with soft-boiled eggs and coffee.
The basis of Bak Kut Tech soup is a flavored broth cooked on pork ribs. This first dish is cooked over very low heat, rice, noodles and a lot of spices are added to it.Old-timers believe that Bak Kut Tech is restoring strength.
Thosai tortillas are of Indian origin but are very popular in Singapore. These are thin cakes made from lentil or rice flour, stuffed with vegetables, meat, fruits or sweets.
Tandori – pieces of meat, usually chicken, marinated in yoghurt dressing and baked in a clay oven.
Sweet and Sour Tale
The multiculturalism of local cuisine and the availability of international dishes at a wide price range have created a food paradise in Singapore.Although land is scarce and population density is high, local farmers find ways to grow agricultural products and make generous use of the seafood. And thanks to the dense network of sea and air routes, an incredible amount of all kinds of products are imported into the city-state, especially sea ones, such as sasami from Japan.
Many Singaporeans prepare dishes based on noodles. This is the prerogative of the people of Southeast Asia. Fried noodles with meat or seafood slices are served in a broth with mushrooms, herbs and vegetables.
One of the most favorite seafood delicacies is crab in a spicy chili sauce.
True, only the strongest in spirit gourmets, lovers of spicy food, will be able to eat such a dish until the end.
In the banquet hall of our restaurant you can taste dishes from the most diverse cuisines of the world, prepared by the best chefs in Moscow. We invite you to visit our restaurant. Also here you can order any kind of celebrations – weddings, buffets, corporate parties, family celebrations, romantic meetings.And reference information can be obtained by calling the multichannel telephone in Moscow: 8-495-255-01-11. We are always glad to you and your guests!
Singapore: The Land of Opportunity
Whatever you aspire to, you can do it in Singapore. If you are looking for a new gastronomic experience, then cosmopolitan Singapore with its love of food is the best travel destination.
It is food in multinational Singapore that is considered the most important element of national identity, and Singaporeans themselves consider food their “national obsession”, what unites them in preferences and communication, regardless of views and religious affiliation.This love of food is clearly evidenced by the abundance of street stalls and stalls, food courts, restaurants, bars and cafes, generously scattered over a small area of the country. You don’t have to walk far to sample the hundreds of dishes available, everything is within walking distance wherever you are – from cheap eateries to gourmet restaurants.
That is why Singapore is considered the gastronomic capital of Asia, and the country’s authorities are doing everything possible to ensure that Singaporean cuisine serves as a full-fledged tourist attraction and bait for travelers, popularizing food with gastronomic festivals and supporting the opening of various catering outlets.
Singapore is often called the gastronomic capital of Asia, a special attraction for gourmet travelers. It is here that the ideas of centuries-old culinary traditions of thousands of chefs from all over the world are embodied.
The entire range of world cuisines is presented in various establishments of Singapore: from traditional European to some rare Peranakan – the food of Chinese immigrants who settled in the south of Indochina at the end of the 15th century. Peranakans are descendants of Chinese-Malay marriages, living in Singapore and Malaysia.Their cuisine, more commonly known as nonya cuisine, is an example of sophistication. Exotic ingredients make Peranakan dishes difficult to replicate in an urban setting. That is why the world’s first Peranakan restaurant to receive a Michelin star is not so much a sign of gastronomic recognition for the menu as a clear example of the diligence and diligence of its chef, 33-year-old Malcolm Lee.
From childhood, watching his mother’s troubles in the kitchen, he decided to devote himself to cooking, believing that if you really love something and believe in it, then you just need to try.And in this the hero of our story has succeeded thoroughly.
Malcolm realized that office work was not suitable for him, after graduating from the Faculty of Business Administration at the university. Then he decided to take a chance and start a new life, becoming a chef. Malcolm put everything he had on the line: family, friends, and even relationships. But the risks have more than paid off. Having started his culinary career as a specialty chef, Malcolm then received a Miele-Guide Culinary Scholarship and graduated from the At-Sunrice GlobalChef Culinary Academy.
From his career as a chef, Malcolm has earned his Candlenut restaurant the Michelin Red Guide’s Picky Restaurant Criticism Award and the right to embroider a small star on his chef’s coat.
Malcolm Lee is passionate about his culinary heritage and tries to renew it with modern methods. He tries to make dishes lighter and more modern. It is important for him that, for example, the texture is felt in the fish, and the sauces are more elegant, but at the same time the richness of tastes and aromas is preserved.
Malcolm compares the kitchen to a war zone – they have in common chaos, stress, pressure and the importance of teamwork. And he is just delighted with it! “I love all this cuts, burns, mutual support,” he shares. The kitchen is his home. But it’s not just the atmosphere and adrenaline. For the chef, Peranakan dishes are not just food, they bring people together, create connections and bring happiness to people. “Food is love, and I hope the restaurant customers feel it,” he says.
Malcolm personally purchases products for the kitchen from the market. He still visits his old acquaintances at the Tekka Market, where he buys fresh seafood and other ingredients. In fact, the talented chef is inspired by the market itself, the historic districts and Singapore in general. He loves to wander around the city in search of new culinary ideas. “My approach to food is to keep trying to make something even better while maintaining the traditional flavors and style of the dishes.”
He also draws visual inspiration for his culinary masterpieces from the streets of Singapore.“I love the shop houses in Katong and Joo Chiat, with lots of little details on the walls and stairs. They help me understand what Peranakan food should be like, ”says Malcolm.
In the future, Malcolm plans to open a Candlenut bistro with a shop at Changi Airport so that tourists and locals can take away a piece of Singaporean culture and share it with others. “I am confident that such a unique offer will be in demand.