30 famous local foods in Singapore to eat popular food

By

 Olesia Kramarenko

Many people will disagree with the fact that some of the dishes on this list are Singaporean, but these dishes came from abroad and settled in this culture.

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Singapore's hot pot cuisine is a rich heritage of Chinese, Indian, Malaysian and Indonesian foods. If you are a local resident, you probably saw these dishes in street food centers or on the first floor in buildings, in eateries of large shopping centers and fancy vintage stores.

Obviously, there are dozens of dishes in Singapore that are true to its heritage, but if you start reading about them all, it will take more than a year.

There is no excuse for a Singaporean if he has never tried these time-tested products eating which he grew up. For tourists, we have prepared a list of authentic Singaporean dishes. We have prepared the list of 30 amazing Singaporean dishes you need to try before you die!

1. Bak Kut Teh (肉骨茶 lit. Meat Bone Tea/ Pork Ribs Soup)

Bak Kut Teh (肉骨茶 lit. Meat Bone Tea/ Pork Ribs Soup)

One of the many stories about the invention of this dish says that a long time ago a beggar was walking along the streets of Singapore. He was hungry and looked into a butcher shop to beg for food.

The shopkeeper was poor, but he wanted to help. He cooked several pig bones, added the cheapest spices — star anise and pepper, which created a soup that resembled tea in terms of color.

According to another legend, it was a tonic invented to ‘reinvigorate’ the Chinese coolies who worked in the Clark Quay area.

Buck Kut Tech deserved the recognition of a simple and modest dish because Singapore is a developing country. Most of the varieties of this dish are supplements in the form of a variety of pepper and some herbs, like star anise. Choose pork ribs for the soup to make it easier to chew meat. Another chowder variant, Klang Bak Kut Teh, is a dark and aromatic herbal soup from Malaysia.

Best Bak Kut Teh Stalls:

  • Ya Hua Bak Kut Teh: 7 Keppel Road, #01-05/07, PSA Tanjong Pagar Complex, Singapore 089053 (closed on Mon)
  • Song Fa Bak Kut Teh: 11 New Bridge Road #01-01, Singapore 059383
  • Ng Ah Sio Pork Ribs Soup: 208 Rangoon Road, Hong Building Singapore 218453 (closed on Mon)
  • Leong Kee (Klang) Bak Kut Teh: 321 Beach Road, Singapore 199557 (closed on Wed)

2. Wanton Mee (云吞面)

Wanton Mee (云吞面)

Probably, the creation of a wanton noodle dish influenced the cuisine of Hong Kong, but over the years this dish stuck as part of the national cuisine of Singapore. These noodles are eaten “dry”, lightly watered with a sweet sauce and slices of pork char siew.

Noodles stuffed with pork, and all of this is slightly diluted with chowder. The seller will ask if you want spicy or ordinary. If you choose spicy noodles, he will add a chili sauce. A simple tomato sauce is added to a regular wonton for children. Also, the wanton dumplings may be either deep fried or come in the form of soup dumplings.

In the Malaysian variant, the sauce is darker and sweeter.

Best Wanton Mee Stalls:

  • Fei Fei Wanton Mee: 62 Joo Chiat Place, Singapore 427785
  • Kok Kee Wanton Mee: 380 Jalan Besar, Lavender Food Square, #01-06, Singapore 209000 (closed every 3 weeks on Wed & Thur)
  • Parklane Zha Yun Tun Mee House: 91 Bencoolen Street, #01-53, Sunshine Plaza, Singapore 189652

3. Fried Carrot Cake (菜头粿)

Fried Carrot Cake (菜头粿)

No, this is not an American dessert. Opposite! Fried carrot cake is made in Singapore from eggs, preserved radish (chai poh), white Chinese radish flour, which resembles “white carrot”, from which, in fact, the name of this dish originated.

This is a Teochew dish popular in both Singapore and Malaysia.

Variations include the ‘black’ version, which has sweet sauce (molasses) added, or a crispy version with the cake fried on top of a beaten egg to create a crust and chunks of cake. Most often in Singapore, you can see this pie with a diced radish.

4. Dim Sum (点心)

Dim Sum (点心)

Thanks to the cuisine of Hong Kong and Shanghai, Dim Sum or Dian Xin has appeared in Singapore. This is not a separate dish, but a whole collection of dishes that you can enjoy in Chinese canteens according to ancient custom. This popular dish includes BBQ Pork Buns, Xiao Long Bao, Siew Mai, Chee Cheong Fun, vegetables and more.

Best Dim Sum Stalls:

  • Swee Choon Tim Sum: 191 Jalan Besar, Singapore 208882 (closed on Tues)
  • Tim Ho Wan: 450 Toa Payoh Lorong 6, #02-02, ERA Centre, Singapore 319394
  • Wen Dao Shi (搵到食): 126 Sims Ave, Singapore 387449

5. Kaya Toast & Soft-Boiled Eggs

Kaya Toast & Soft-Boiled Eggs

The one and only traditional breakfast in Singapore is Kaya toasts with soft-boiled eggs. White bread is cut into rectangular slices, fried and spread with coconut pulp or egg paste, then spread with a thick layer of butter, which quickly melts on two slices of warm bread. This is a classic kaya toast. In other cases, thin slices are cut into black bread or round loaves / ‘Jiam Tao Loh Tee’, similar to the French baguette.

Eggs are usually laid in a large metal vat of boiling water and covered with a lid. After a while, when they are brewed, they can be removed (7-10 minutes depending on your preferences). Don't scream like a girl when you crack open the eggs with your bare hands. You will be served with two plates: put the peeled eggs into one and throw the shells into the other. Spice the dish with pepper and dark/light soy sauce.

Best Kaya Toast Stalls:

  • Killiney Kopitiam: 67 Killiney Road, Singapore 239525
  • Chin Mee Chin Confectionery: 204 East Coast Road, Singapore 428903 (closed on Mon)
  • Good Morning Nanyang Cafe: 20 Upper Pickering Street, Hong Lim Green Community Centre, Singapore 058284
  • Ya Kun Kaya Toast: 18 China Street #01-01, Far East Square, Singapore 049560 (there are like over 30 outlets of Ya Kun in Singapore now)

6. Crabs (Chilli Or Pepper)

Crabs (Chilli Or Pepper)

The two most famous ways to cook crabs in Singapore include gravy from sweet spicy tomato chili sauce or black pepper sauce. Cooking chili crabs usually involves two steps: first, they are boiled, then fried, so that the meat doesn’t stick to the shell.

Recently, crabs fried in an egg batter or crab noodles have become very popular.

Best Singapore Crab Stalls:

  • Red House Seafood Restaurant: 68 Prinsep Street, Singapore 188661
  • No Signboard Seafood: 414 Geylang Singapore 389392
  • Long Beach Seafood: Blk 1018 East Coast Parkway, Singapore 449877
  • Crab Party: 98 Yio Chu Kang Road, Singapore 545576
  • Ban Leong Wah Hoe Seafood: 122 Casuarina Road, Singapore 579510

7. Laksa

Laksa

Laksa is the brainchild of Chinese and Malay cuisines, in other words, a dish of Peranakan culture (descendants of Chinese immigrants). There are two types of Laksa: Curry Laksa and Asam Laksa. Mostly in Singapore people eat Laksa with curry, the second one you find in Malaysian regions, like Penang (a Malaysian island). In fact, all variants of this dish are differing in the type of fish used, broth and even noodles.

Traditional Singapore Laksa with curry consists of vermicelli, coconut milk, tau pok (beancurd puffs), fish slices, shrimp and hum (cockles). To save money or due to falling demand, some stalls may refuse to cook Laksa with shrimps and mussels.

The main ingredient of a unique Singaporean Laksa, also known as Katong Laksa, is vermicelli, cut into pieces. Traditionally, it is eaten only with a spoon! Now there is a lot of controversy about who came up with this dish.

Best Laksa Stalls:

  • 328 Katong Laksa: 51/53 East Coast Road, Singapore 428770
  • Sungei Road Laksa: Blk 27 Jalan Berseh, #01-100 Singapore 200027
  • Janggut Laksa: 1 Queensway, Queensway Shopping Centre, #01-59, Singapore 149053

8. Curry Fish Head

Curry Fish Head

Is it Chinese, Indian or Malay? This is another controversial dish, originally from southern India, but strongly influenced by ethnic Singapore. The only thing we sure, it is very tasty. A half or a whole head of red snapper fish is stewed in a curry sauce with an assortment of vegetables, for example, a lady’s finger (okra) and brinjal (aubergine).

In India, curry is more spicy, while Chinese-style is sweeter. The Assam-style fish head curry is more acidic, because of tamarind (Assam).

Best Curry Fish Head Stalls:

  • Gu Ma Jia (assam-style): 45 Tai Thong Crescent, Singapore 347866
  • Bao Ma Curry Fish Head (Chinese-style): #B1-01/07, 505 Beach Road, Golden Mile Food Centre, Singapore 199583
  • Zai Shun Curry Fish Head (Chinese-style): Blk 253 Jurong East St 24, First Cooked Food Point, #01-205, Singapore 600253 (closed on Wed)
  • Karu’s Indian Banana Leaf Restaurant (Indian-style): 808/810, Upper Bukit Timah Road, Singapore 678145
  • Samy’s Curry (Indian-style): 25 Dempsey Rd, Singapore 249670

9. Bak Chor Mee (肉脞面 lit. Minced Meat Noodles)

Bak Chor Mee (肉脞面 lit. Minced Meat Noodles)

Colloquially known as “Bak Chor Mee” this noodle dish consist of minced pork, liver, meat/fish balls, pieces of fish pie and special vinegar sauce, which slightly dilutes this dish.

Usually, this dish is ordered slightly “dry” to enjoy the full flavor of the sauce. You can choose chili sauce or ketchup and even the kind of noodles. Noodle choices are normally either mee pok (a flat noodle) or mee kia (thin noodle), while some stalls offer bee hoon, mee sua or mee tai mak as well. All this is served in the form of soup with homemade noodles, so popular in the restaurant Bedok Blk 85.

Best Bak Chor Mee Stalls:

  • Tai Hwa Pork Noodle: Blk 466 Crawford Lane #01-12, Singapore 190465 (closed on 1st and 3rd Mondays of the month)
  • 58 Minced Meat Mee: 3 Yung Sheng Road, #03-150, Taman Jurong Market and Food Centre, Singapore 618495
  • Seng Hiang Food Stall (soup variant): Blk 85 Bedok North Street 4, Fengshan Market & FoodCentre, Singapore 460085
  • Seng Kee Mushroom Minced Pork Noodles: 49A Serangoon Garden Way, Serangoon Garden Market & Food Centre, Singapore 555945

10. Oyster Omelette (Orh Lua)

Oyster Omelette (Orh Lua)

This dish is very popular in the eateries of Singapore, and in the night markets of Taiwan, it is equally loved by foreigners and locals. Shops that sell carrot cake also sell Oyster Omelette, because the process of cooking these dishes is similar, and the common ingredient is used: eggs.

Potato starch is mixed with fried eggs, which gives the dish an unsurpassed taste. Similar dishes are cooked without starch, instead of more eggs are added there, which is why this option is so appreciated. Special chili vinegar in Singapore is used exclusively with the oyster omelet.

Best Oyster Omelette Stalls:

  • Simon Road Oyster Omelette: 965 Upper Serangoon Road, Mee Sek Coffeeshop, Singapore 534721 (closed on Tue)
  • Ang Sa Lee Oyster Omelette: 20 Kensington Park Road, Chomp Chomp, Singapore 557269 (closed on alt. Weds)
  • Bedok 85 Fried Oyster Omelette: Blk 85 Bedok North Street 4, Fengshan Market & FoodCentre, Singapore 460085
  • Ah Hock Fried Oyster Hougang: Blk 90 Whampoa Dr, #01-54, Whampoa Hawker Centre, Singapore 320090 (closed on Weds)

11. Hokkien Prawn Mee

Hokkien Prawn Mee

Fried noodles with shrimps in Singapore combine egg noodles and rice noodles with pieces of fried pork fat, shrimps, fish and squid. Some manufacturers add pork strips to add flavor to the dish. This dish was invented by the workers of the noodle factory in the province of Hok-kien.

They were going to Rochorskaya street and fried noodles left from the factory. Another variation of this dish is easily confused with the same-name dish (Hokkien Char mee), in which only one egg is used for noodles and poured over with dark thick sauce.

Best Hokkien Prawn Mee Stalls:

  • Eng Ho Fried Hokkien Prawn Mee: 409 Ang Mo Kio Avenue 10, #01-34, Teck Ghee Square Food Centre, Singapore 560409
  • Ah Hock Fried Hokkien Noodles: 20 Kensington Park Road, Chomp Chomp, Singapore 557269 (closed once every fortnight)
  • Chia Keng Fried Hokkien Mee: 20 Kensington Park Road, Chomp Chomp, Singapore 557269
  • Original Serangoon Fried Hokkien Mee: 556 Serangoon Road, Singapore 218175

12. Satay

Satay

Satay is a dish on bamboo sticks, in which the meat is marinated with turmeric, and then roasted on the grill, right on the fire. Indonesia is considered the birthplace of Satay, but then it became an everyday food in Singapore. Stalls are not restricted to any race and may be operated by the Chinese, Malays or Indians.

This dish is made from any meat: chicken, beef, lamb, and even pork are sold in Chinese stalls. Satay is usually served with Ketupat or rice cake, onions, and cucumbers. Peanut sauce can also be served to Satay.

Best Satay Stalls:

  • Kwong Satay: 549 Lorong 29 Geylang Road, Sing Lian Eating House, Singapore 389504 (closed on alt. Wed)
  • Haron Satay: 1220 East Coast Parkway, East Coast Lagoon Food Village, Singapore 468960
  • Chuan Kee Satay: Block 51 Old Airport Road, #01-85, Old Airport Road Food Centre Singapore 390051 (closed on Mon & Thur)

13. BBQ Sambal Stingray

BBQ Sambal Stingray

Previously, getting a fridge/freezer into the house was the same as Toto's victory (Amer. Rock band), rarely who had it. Therefore, fish was often fried or made a barbecue, so a musky fishy smell was on the streets of Singapore for days on end.

Also known as Ikan Bakar (grilled fish), a little-known stingray at first rose in price when Malays in Singapore realized how beautiful sambal combined with fish.

Traditionally, the fish is wrapped in a banana leaf, fried in an open fire, and then richly smeared on the top with a paste of sambal, Belachan, spices, white shallot onions, and Indian walnuts.

Best BBQ Stingray Stalls:

  • Star Yong Kwang B.B.Q. Seafood: Blk 127 Bukit Merah Lane 1, Alexandra Village Food Centre, #01-230, Singapore 150127
  • Chomp Chomp Hai Wei Yuan Seafood Barbecue: 20 Kensington Park Road, Chomp Chomp, Singapore 557269
  • B.B.Q. Seafood: 3 Yung Sheng Road, Taman Jurong Market & Food Centre, #03-178, Singapore 618499 (closed on alt. Thur)

14. Tau Huay (Dou Hua 豆花)

Tau Huay (Dou Hua 豆花)

Tau Huai is a Chinese tofu dessert sweetened with sugar syrup. The traditional delicacy is very soft, slightly grainy and soaked in syrup. It can be eaten hot or cold, sometimes with Tan Yuan rice balls, herbal jelly or soy milk.

Gelatin has become popular lately, and Tau Huai has been made into jellies, it has even eclipsed Singapore’s favorite dish — ants in sugar. Since this dessert is not so bitter in taste, as mango, melon, and sesame are added to it, its consistency is noticeably different from traditional dishes.

Some people still oppose Tau Huai because it contains harmful food additives. This dish is eaten cold, so it spoils in heat.

Best Tau Huay Stalls:

  • Rochor Original Beancurd: 2 Short Street, Singapore 188211
  • Lao Ban Soya Beancurd (gelatinous type): #01-127 & #01-107 Old Airport Road Hawker Centre, 51 Old Airport Road (closed on Mon)
  • Selegie Soya Bean: 990 Upper Serangoon Road, Singapore 534734

15. Ice Kacang (lit. Ice Beans)

 Ice Kacang (lit. Ice Beans)

Rub the mountain of ice on a special grater in a bowl and add assorted red beans, palm seeds (attap chee), agar-agar jelly, chendol, herbal jelly or any other filling desired. The top is decorated with condensed milk and make a red rose out of syrup, and also add Sarsi syrup to make the dish multi-colored.

This dish can also be sprinkled with palm sugar "gula melaka" adding ice cream or other novelty toppings like durian or chocolate syrup.

Best Ice Kacang Stalls:
  • Annie’s Peanut Ice Kacang: 20 Ghim Moh Road, #01-35, Ghim Moh Market & Food Centre Singapore 270020
  • Mei Heong Yuen: 65 – 67 Temple Street, Singapore 058610
  • An Ji Xiang Hua Ice Jelly: Blk 335 Smith Street, #02-183, Chinatown Complex Market, Singapore 050335

16. Chwee Kueh (水粿 lit. Water Rice Cake)

Chwee Kueh (水粿 lit. Water Rice Cake)

And this is a typical breakfast in Singapore and Johor (Malaysia) because most of the local shops open in the mornings and close for dinner. When cooking this dish, mix rice flour with water to make a cake, then cut it into small pieces and steamed to give it a traditional rounded shape.

Tops are decorated with salted chai poh radish and chili. Sales of this dish are falling because the younger generation does not want to to carry on this tradition, so try it now, before it disappears forever.

Best Chwee Kueh Stalls:

  • Ghim Moh Chwee Kueh: 20 Ghim Moh Road #01-31, Ghim Moh Market and Food Centre, Singapore 270020
  • Bedok Chwee Kueh: Blk 207 New Upper Changi Road #01-53, Singapore 460207Jian Bo Shui Kueh: 30 Seng Poh Road, #02-05, Tiong Bahru Market and Food Centre, Singapore 168898

17. Durian

Durian king of fruits In Singapore

Durian was regarded as the "king of fruits" in South Asia and the national dish in Singapore. In Singapore, even appeared a building on his model (Esplanade). And while foreigners turn up their noses from the strong and caustic smell of this dish, the locals love the flesh of durian so much that they make desserts, pies, cakes and even cocktails from it.

Many popular and expensive types of this fruit have appeared, for example, yellow durian D24 or Mao Shan Wang with a more pungent smell. Depending on your taste preferences, you can choose the more bitter variety or sweeter flesh. Whether you love it or hate it, you will immediately smell you can always smell it when it’s in the room. By the way, it was banned in many public places, such as trains and buses.

Best Durian Stalls:

  • Wonderful Fruit Enterprise: 147 Sims Avenue, Singapore 387469
  • Ah Seng Durian: Blk 20 Ghim Moh Road, #01-197, Singapore 270020
  • Hoe Seng Heng Durian Centre: 49 Sims Ave, Singapore 387413

18. Biryani

Biryani mixed rice dish of Indian Muslim influence

Biryani (or Briyani, Biriyani, Biriani, and Birani) is a mixed rice dish of Indian Muslim influence made using distinctive long grain rice, usually Basmati rice. For its cooking use selected long rice, as a rule, basmati rice. You can add chicken, beef or fish and hot spices like cinnamon, cloves, nutmeg and bay leaves. Usually, the rice is a little dry, so it can be accompanied by curry or chutney.

Best Biryani Stalls:

  • Bismillah Biryani Restaurant: 50 Dunlop Street, Singapore 209379
  • Taj Authentic Indian Cuisine: 214 South Bridge Road, Singapore 058763 (closed on Sun)
  • Ali Nachia Briyani Dam: 5 Tanjong Pagar Plaza, #02-04, Singapore 081005 (closed on Sun)
  • Koothurar: Block 17, Beach Road, Singapore 190017 (closed on alt Tues)

19. Nasi Lemak (lit. Coconut Rice)

Nasi Lemak (lit. Coconut Rice)

Nasi Lemak is a very versatile dish, and if before now it was eaten exclusively for breakfast, today it is eaten for lunch and for dinner. This dish is firmly entrenched in the Malay cuisine. By tradition, rice is wrapped in banana leaves and steamed with coconut cream, which gives it a sweet aroma.

Usually, this dish goes well with anchovies (Ikan Bilis), peanuts, eggs, and sambal (spicy seasoning). Good sambal is the ingredient that distinguishes this dish.

Nasi Lemak is so popular in Singapore that it was adopted by other cultures. In its own variations, many ingredients are used, for example, fried chicken drumsticks, luncheon meat and sotong (cuttlefish) balls.

Best Nasi Lemak Stalls:

  • Ponggol Nasi Lemak: 965 Upper Serangoon Road, Singapore 534721 (closed on Thur)
  • Selera Rasa Nasi Lemak: 2 Adam Road, Adam Food Centre Singapore 289876
  • Chong Pang Nasi Lemak: 447 Sembawang Road, Singapore 758404
  • Mizzy’s Corner: 2 Changi Village road, #01-55, Changi Village Market and Food Centre, Singapore 500002
  • Boon Lay Power Nasi Lemak: Blk 221B Boon Lay Place, Boon Lay Place Market and Food Centre, #01-06, Singapore 642221
  • The Coconut Club (upscale version): No. 6 Ann Siang Hill, Singapore 069787 (closed on Mon)

20. Mee Siam

Mee Siam Siamese noodles in Singapore

So popular in the Muslim and Chinese communities, Mee Siam found refuge in the new culture of Singapore. Mee Siam means “Siamese noodles” and is vermicelli soaked in a sweet and spicy gravy flavored by tamarind (Assam), dried shrimp and Tau Cheo (fermented bean paste).

A dish decorated with chives leaves and usually served with boiled eggs, bean sprouts and tau pok (layered tofu).

Best Mee Siam Stalls:

  • Dju Dju Indonesian Food: Blk 304 Serangoon Ave 2, #01-14, Singapore 550304 (closed on Mon)
  • Robert Mee Siam Lontong: Blk 91 Whampoa Drive #01-43 Makan Place, Singapore 320091
  • Wak Limah Stall: 320 Shunfu Road, #02-15, Shunfu Food Centre Singapore 570320

21. Mee Rebus

Mee Rebus is egg noodles, cooked like shrimp noodles

Once upon a time, it was invented by a street food peddler who used a pole with a basket hanging at each end – one basket would hold the ingredients and the other contained a stove and boiling hot water. Mee Rebus is egg noodles, cooked like shrimp noodles (Hokkien prawn mee), with sweet brown curry sauce.

Compared to Mee Siam (Mee Siam), the sauce here is thicker and more viscous, lacking the sourness that Assam gives. The sauce is made from potatoes (starch makes it thicker), curry powder, peanuts, dried shrimp and salted soybeans.

  • Afandi Hawa & Family Mee Rebus: Blk 14 Haig Road, #01-21, Haig Road Food Centre Singapore 430014 (closed on Wed & Thur)
  • Inspirasi Stall: Blk 207 New Upper Changi Road, #01-11, Bedok Town Centre Market and Food Centre, Singapore 460207 (closed on Thur)
  • Selera Kita: Blk 58 New Upper Changi Road, #01-182, Block 58 Market and Food Centre, Singapore 461058

22. Roti Prata

Roti Prata in Singapore

Roti Prata is another intercultural dish that is firmly entrenched in Singapore cuisine. Indian origin, Malay name, and the Chinese are preparing it! This is a brilliant example of racial harmony in Singapore!

A fried flour-based pancake, popular Roti Prata variants include adding cheese, eggs, mushrooms, onions or even chocolates and strawberries to the batter. The dough is tossed, flipped and stretched multiple times into a large thin layer before folding the edges inwards. In some stores, they make so thin pancakes that they begin to crunch right in the pan.

These are called ‘paper’ or ’tissue’ prata. Prata is served with fish or chicken, curry sauce, some people even prefer to sprinkle it with sugar.

Best Prata Stalls:

  • Thasevi Famous Jalan Kayu Prata Restaurant: 237 & 239 Jalan Kayu, Singapore 799461
  • Casuarina Curry Restaurant: 138 Casuarina Rd, Singapore 579526
  • Chope Reservations
  • The Roti Prata House: 246M Upper Thomson Rd, Singapore 574370
  • ENAQ Restaurant: Block 303 Jurong East Street 32, Singapore 600303

23. Fish Head/Sliced Fish Bee Hoon Soup

Fish Head/Sliced Fish Bee Hoon Soup

Initially, Fish Head Bee Hoon was cooked using the fish head, but gradually by 1920m, when the fish appeared in abundance, they began to use pieces and slices of fish. In the past, meat was generally in short supply, and sellers tried to use whole fish, including the head. The fish head was fried to get rid of the smell because there were no refrigerators then. Now the fish is cooked fresh, and today you can taste boiled fish slices.

Bee Hoon fish soup is made from fish or pork bones for several hours, and in some shops even condensed milk is added for full flavor. According to some recipes, XO cognac or brandy is added to the soup.

Best Fish Bee Hoon Soup Stalls:

  • Holland Village XO Fish Head Bee Hoon Restaurant: Blk 19A Dover Crescent #01-05, Dover Coffee Hub, Singapore 131019
  • Bao Gong XO Fish Head Bee Hoon: Blk 713 Clementi West Street 2 #01-115, Singapore 120713
  • Jin Hua Fish Head Bee Hoon: 1 Kadayanallur St, Maxwell Road Hawker Centre, Singapore 069184 (closed on Thur)

24. Rojak (lit. Mixture)

Rojak (lit. Mixture)

Singapore Chinese/Malay Rojak is a mixture of you tiao (dough fritters), bean sprouts, tau pok (beancurd puffs), radish, pineapple, cucumber, and roasted peanuts. Then all of this is mixed with shrimp paste sauce. The ingredients in Chinese/Malay cuisine are quite standard.

In another remote version of Indian cuisine, you can choose any ingredients for Rojak, but, as a rule, without tiao. Red sauce is made from potatoes and spices. You can also add peanut sauce.

Best Rojak Stalls:

  • Al Mahboob Indian Rojak: Blk 506, Tampines Ave 4, #01-361, Singapore 520506 (closed on alt. Wed)
  • Toa Payoh Rojak: Blk 51 Old Airport Road, #01-108, Old Airport Road Food Centre, Singapore 390051 (closed on Sun)
  • Hoover Rojak: 90 Whampoa Drive, #01-06 Whampoa Food Centre, Singapore 320090

25. Chicken Rice

Chicken Rice celebrated dish in Singapore

More accurately known as Hainanese Chicken Rice this is well-known - the most popular celebrated dish in Singapore. The menu of any cafe in Singapore will be incomplete if there is no “chicken with rice” column. A whole chicken is dipped in in sub-boiling pork and chicken bone stock to absorb the flavors and cook. In another embodiment, the bird is immersed in ice to obtain a jelly-like skin.

Chicken can also be fried, this dish is called “black chicken” to distinguish it from the original dish. In stores with good service, they will even help you to separate the meat from the bone.

The rice used in Chicken Rice is cooked with chicken stock, ginger, garlic and occasionally pandan leaves for added fragrance. Chicken served with chili sauce with garlic and red pepper. Sometimes the dish is watered with dark sauce and chopped ginger is added with spoons.

Best Chicken Rice Stalls:

  • Boon Tong Kee: 401 Balestier Road, Singapore 329801
  • Ming Kee Chicken Rice & Porridge: 511 Bishan Street 13, Singapore 570511 (closed on alt. Tues)
  • Tian Tian Chicken Rice: 1 Kadayanallur St, #01-10, Maxwell Road Hawker Centre, Singapore 069184 (closed on Mon)
  • Wee Nam Kee Hainanese Chicken Rice Restaurant: 101 Thomson Road, #01-08, United Square, Singapore 307591

26. Duck Rice

 Duck Rice

Sometimes small shops replace traditional chicken to duck. But the real good ducks are in specialized Duck Rice-only shops. In Hong Kong, it is customary to roast meat, so a traditional dish is made from plain white rice with ruby red roasted duck, and it is all stewed and poured over the sauce.

In another version of this dish, Teochew (southern people) uses yams and duck stew, along with tau pok, eggs, and peanuts. Teochew loves braised sauce. Both dishes are equally tasty but so different.

Best Duck Rice Stalls:

  • Lian Kee Braised Duck: 49 Sims Place, Sims Vista Market and Food Centre, Singapore 380049
  • Sia Kee Duck Rice: 659 Geylang Rd, Lorong 35, Singapore 389589
  • Hua Fong Kee Roasted Duck: Blk 116, Lorong 2 Toa Payoh #01-62, Singapore 310116

27. Char Kway Teow (lit. Fried Rice Cake Strips)

Char Kway Teow (lit. Fried Rice Cake Strips)

Char Kway Teow, another specialty dish in Singapore, is a flat rice noodle dish with a dark sweet sauce. Noodle is fried with eggs, lard, Chinese sausages, and fish cake. In the past, it was fried in fat to cheaply feed the workers, because it is the best source of energy. Usually, mollusks were added to the dish, which abounded in the Singapore port.

There is another variation — Penang Char Kwai, which also add onions and shrimps. The dish is not so sweet, and it differs from the Singapore version.

Best Char Kway Teow Stalls:

  • Hill Street Char Kway Teow: Blk 16 Bedok South Road, #01-187, Bedok South Road Market & Food Centre, Singapore 460016
  • Outram Park Fried Kway Teow Mee: Blk 531A Upper Cross Street, #02-17, Hong Lim Food Centre, Singapore 510531
  • No. 18 Zion Road Fried Kway Teow: 70 Zion Road, Zion Riverside Food Centre, #01-17, Singapore 247792 (closed on alt. Mon)
  • Guan Kee Fried Kway Teow: Blk 20 Ghim Moh Road, #01-12, Ghim Moh Market And Food Centre, Singapore 270020

28. Curry Puff

Curry Puff

This dish is a small baked cake with a crispy crust or puff pastry, and the first is traditionally eaten in Singapore. Typically, the ingredients for the filling depending on the place where it is prepared. It is usually filled with curry sauce, chicken, potatoes, and eggs. In other embodiments, use yam, sardines, otak (grilled fish cake) or even durian.

Best Curry Puff Stalls:

  • Tip Top Curry Puff: Blk 722 Ang Mo Kio Ave 8, #01-2843, Singapore 560722
  • 1A Curry Puff: 391 Orchard Road #B2-07-3-3, Takashimaya S.C, Singapore 238873 (there are five outlets in SG)
  • Amk Curry Puff: Blk 184 Toa Payoh Central #01-372, Inside Super 28 Coffeeshop, Singapore 310184
  • Rolina Traditional Hainanese Curry Puff: 49A Serangoon Gardens Way, Serangoon Garden Market, Singapore 555945 (closed on Mon)

29. Fish Head Steamboat

Fish Head Steamboat

In the port island Singapore, there always have been a lot of fishermen, who preferred not to sell their catch, but to cook dinner from it. Teochew Fish Head Steamboat is another result of our geographic situation. Usually, a controlled mix of fried yam, sour plums, fried fish bones, and vegetables are added to the soup, which gives the dish a special flavor. Later, pieces of raw fish were added to the dish. You will always find such ingredients as grouper and red snapper in it.

This special pot is heated on coal and probably saturates the dish with an aroma that is not obtained by cooking fish in the oven or on the electric stove. Keep in mind, in good and popular restaurants in Singapore, the queue for this dish lasts an hour, regardless of service.

Best Fish Head Steamboat Stalls:

  • Nan Hwa Chong Fishboat: 808/812/814/816 North Bridge Road, Singapore 198779
  • Tian Wai Tian Fish Head Steamboat: 1383 Serangoon Road, Singapore 328254
  • Whampoa Keng Fishhead Steamboat: 556 Balestier Road, Singapore 97694451

30. Popiah

Popiah very popular snack in Singapore

Popiah is a crispy is a thin paper-like wheat crepe that encases bean and shrimp filling. There are also other options for toppings: carrots, Chinese smoked sausage, tofu or scrambled eggs. Popia is a very popular snack, not only in Singapore but throughout Malaysia.

Best Popiah Stalls:

  • Glory Catering: 139 East Coast Road, Singapore 428829 (closed on Sun)
  • Jit It Thai San Popiah 日益太山薄饼: Blk 449 Clementi Avenue 3, Singapore 120449
  • Qi Ji: Several outlets all over Singapore
  • Miow Sin Popiah & Carrot Cake: 380 Jalan Besar, #01-04, Lavender Food Square, Singapore 209000 (closed on alt. Wed)
  • Ann Chin Popiah: Blk 335, Chinatown Complex Market, Smith Street #02-112, Singapore 050335 (closed on Thurs)

Now you know what to taste in Singapore! Although it is far from an exhaustive list of classic dishes.

Many dishes appeared because of what ingredients were on hand and, of course, was due to the poverty that prevailed in Singapore. A large number of immigrants, mainly from China, Hong Kong, India, Malaysia, and Indonesia, played a significant role in shaping the cuisine of Singapore. Many people will disagree with the fact that some of the dishes on this list are Singaporean, but these dishes came from abroad and settled in this culture.

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Pop the Cork: La vie en Róse

By

Lu YaWen

Life is all good when you look through Róse-tinted glasses.

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Search for the hashtag #rosé on Instagram and you’ll notice a pattern in the results: images of glasses filled with a pink hued liquid set against an exotic backdrop or sunset, mostly posted by women. The clear pageant winner of wines, rosé has largely been marketed as a ladies’ drink but should it be time men embrace the beauty of pink too?

For the most part, rosé is easier to drink; it has less tannins than a glass of red and is sweeter than a white. It’s made the same way all wines are except that the skins from the red grapes are left to ferment with the must (the mixture of pulp, seeds and stems) for only a short period of time. The few days or weeks of maceration allow a transfer of colour, just enough to give the liquid a stain of pale red.

Rosé has less tannins than a glass of red, and is sweeter than a white.

If you’ve had a sweet sparkling rosé and think you’ve seen it all, well, you’ve only skimmed the surface. Just going by the different shades you can find, there are kinds stained a deep pink to pale peach and everything in between. Every winery has its own unique method and grape variety, which fortunately gives us a myriad of flavours such as grapefruit, strawberry and watermelon in a dry, sweet or sparkling wine.

Sounds refreshing? When summer season rolls around and the weather gets hotter, it’s not surprising that people opt for this fruity, light wine chilled. Its friendly flavour profile also makes it great for pairing with most cuisines. The ancient Greeks and Romans were perhaps the first to figure this out when they were imbibing this clear pink beverage (any shade darker would have been considered unfit for consumption, ironically). Nowadays, you’ll also see rosé in slushie form, called a frosé, perfect for sunny day picnics or outdoor brunches.

Beyond the drink’s versatility, it has the superpower to inject festivity or romanticism into any activity. Bring out a bottle of rosé at a regular dinner and you’ll get confused table mates asking if there’s a special occasion. It’s a wine that demands a celebration even with leftovers. Hollywood celebrities such as Drew Barrymore and Sophia Coppola have also recognised the unique allure of rosé, and produce their own to sell. It’s high time both men and women enjoy the spoils of winemaking our predecessors indulged in since 4000BC.

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Pop The Cork: The deets on Non-Proven Alcoholic Remedies

Way back when guzzling down gallons of cola was a legit reason to treat fatigue and headaches; what might have been the golden age for kids with addiction to this black fizzy concoction, alcohol too, was used to treat a variety of ailments.

Despite knowing that it’s a ridiculous (but perfect) excuse to get intoxicated, here are some Friday night drinks that you never thought were ‘beneficial’ for treating your ills. So in all seriousness, let’s drink to our health!

 

 

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Pop the Cork: Not Your Average Protein Shakes

From the early days of scavenging cavemen to today’s wandering hipsters looking for cafés to brunch at, mankind’s love affair with eggs continue to grow. WATT Global Media recorded a 12-year high of 263.3 eggs consumed per American in 2014, which we’re pretty sure doesn’t include those in your cocktails.

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Our ‘once upon a time’ starts in the 16th century with the posset – a thick, spiced and tart beverage made from milk, lemon juice, cream, sugar and a splash of wine or ale. Tasty as it sounds, it was drunk mostly for people then to keep the cold or flu at bay. If you’re a literature student and wondering why your Shakespearean senses are tingling, you’ve probably read about it in Lady Macbeth. The eggs, however, weren’t consumed raw as the drink was warmed over the stove but this set the precedent for good ol’ eggnog you drown in bourbon, rum and brandy to tide you over one too many family gatherings.

The posset birthed another drink called the Flip, a frothy concoction of beer, rum and sugar. It’s a fun foamy way to get inebriated; a red iron was used to heat the mixture till it bubbled, similar to baristas foaming a cup of milk. Jerry Thomas, also known as the father of American mixology, christened it a cocktail in his legendary list of recipes in the Bar-Tender’s Guide published in 1862.

It’s no coincidence the late 19th century was saw bartenders transition from grumpy guy at the counter to suave masters of mixology. Another discovery that has completely changed the way we enjoy our spirits: adding egg whites (albumen) to recreate the same full-bodied taste cream or milk gives without altering a drink’s flavour. In fact, the whites work exceptionally well with acidic tipples as the acid stabilises the egg protein and prevents the molecules from binding with each other. This is why cocktails such as the Pisco sour have such impeccable foam. The more sour a drink is, the smaller the bubbles and nicer looking foam.

There’s more to a gorgeous head of white than a chemical reaction. The key – shake it hard. Just as how sugar and egg whites turn into meringue after an energetic whipping, the same goes for cocktails. A stellar (or notorious) example to illustrate the enthusiasm for shaking one’s cocktail is the Ramos gin fizz. Henry C. Ramos of the Imperial Cabinet Saloon in New Orleans invented this creamy thirst quencher in 1888 that got lots of attention for its 12-minute mixing time. Fortunately for bartenders of today, the legendary preparation is nothing more than a good story to tell.

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