Food in Singapore

Singapore, a vibrant city-state, beckons travelers with its eclectic skyline, multicultural tapestry, and, notably, its culinary wonders. As a hub of Southeast Asian diversity, Singaporean cuisine is a gastronomic reflection of its ethnic mosaic, offering an array of flavors that encapsulate the essence of Chinese, Malay, Indian, and Peranakan cultures. For tourists looking to indulge in an unparalleled food experience, Singapore serves up everything from hawker center staples to Michelin-starred dining. This guide will navigate you through the must-try dishes and food spots that define Singapore's food scene, ensuring that your taste buds are as captivated as your sense of adventure.

Singaporean Dishes

Hainanese Chicken Rice

Widely considered Singapore's national dish, Hainanese Chicken Rice features poached chicken and seasoned rice, served with chili sauce and usually with cucumber garnishes. The dish is derived from early Chinese immigrants from the Hainan province in southern China and has been adapted to suit local tastes.

Chilli Crab

A must-try for seafood lovers, Chilli Crab is a signature Singaporean seafood dish. Mud crabs are commonly used, stir-fried in a thick, savory-sweet sauce made with tomato, chili, and egg. It's traditionally eaten with your hands, making for a fun and interactive meal often accompanied by mantou (fried or steamed buns) to soak up the delicious sauce.

Laksa

Laksa is a spicy noodle soup with a base of creamy coconut milk and a robust spice paste. There are several varieties, but the most popular in Singapore is the Katong laksa, with cut-up noodles that are easily spooned up. Laksa's ingredients typically include fish cake, shrimp, cockles, and bean sprouts, creating a hearty and flavorful dish.

Char Kway Teow

Char Kway Teow, which means "stir-fried rice cake strips," is a popular noodle dish in Singapore. It is made from flat rice noodles (kway teow) stir-fried over very high heat with soy sauce, chili, prawns, deshelled cockles, bean sprouts, Chinese chives, and sometimes egg and Chinese sausage. It has a reputation as being unhealthy due to its high fat content, but it remains a favorite for its rich taste.

Satay

Satay consists of skewered, marinated meat that is grilled over a wood or charcoal fire. Typically served with a peanut sauce, rice cakes (ketupat), and a small serving of acar (pickled salad), satay can be found throughout Singapore at hawker centers and is a popular street food staple.

Roti Prata

An Indian-influenced flatbread, Roti Prata is a flaky, crispy delight often served with a side of curry for dipping. It's a versatile dish that can be eaten for breakfast, lunch, or dinner, with variations including stuffing with egg, cheese, or even banana for a sweet treat.

Bak Kut Teh

Translating to "Pork Rib Tea," Bak Kut Teh is a comforting herbal soup made with pork ribs that have been simmered for hours in a broth rich with garlic, pepper, and a variety of Chinese herbs. This dish is often accompanied by rice or noodles and is said to have health-boosting properties.

Fish Head Curry

A dish that reflects the multiculturalism of Singapore, Fish Head Curry combines the spices of a typical South Indian curry with the Chinese practice of eating fish head for its texture. The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is typically served with rice or bread.

Hokkien Mee

Hokkien Mee is a flavorful stir-fried noodle dish that originated from China's Fujian province and has become a favorite in Singapore. It involves simmering egg and rice noodles in a rich prawn broth with prawns, squid, pork belly strips, and fish cake, then garnished with lime and sambal chili.

Nasi Lemak

Considered the national dish of neighboring Malaysia, Nasi Lemak is also widely eaten in Singapore. It features fragrant rice cooked in coconut milk and pandan leaf, and is traditionally served with fried anchovies, peanuts, boiled egg, cucumber slices, and sambal chili paste. It's a hearty dish that can be enjoyed any time of the day.

Singaporean Desserts

Chendol

Chendol is a sweet, icy dessert perfect for Singapore's tropical climate. It consists of shaved ice, coconut milk, gula melaka (palm sugar syrup), and green jelly noodles made from rice flour. Often, red beans or sweet corn are added to enhance the dessert's flavor and texture.

Kueh Lapis

Meaning "layer cake" in Malay, Kueh Lapis is a colorful, steamed cake made of rice flour, coconut milk, and sugar. It's known for its vibrant layers, each steamed individually, which makes it as visually appealing as it is tasty.

Tau Huay

Tau Huay, also known as douhua or bean curd pudding, is a soft and silky dessert made from soybeans. It's typically served either cold or warm with a clear, sweet syrup, and sometimes with ginkgo nuts or sweet beans added. It's a light and refreshing way to end a meal.

Ondeh-Ondeh

These small, round glutinous rice cakes are filled with gula melaka and coated in freshly grated coconut. The burst of palm sugar syrup when bitten into makes Ondeh-Ondeh an irresistibly sweet and chewy snack.

Pandan Cake

Pandan Cake is a light, fluffy sponge cake flavored with the juice of Pandanus amaryllifolius leaves which give it a distinctive green color and a subtle, fragrant taste. It is often enjoyed as a simple and delightful tea-time treat.