40 Singapore foods we can't live without
From Katong laksa in the east to Indian-Muslim fare in the west, here are 40 foods that define Singapore's culinary character
Singaporeans
are simply obsessed with eating. For the best food, they will queue
endlessly, they will traverse the island, and they will eat at all
hours. Many have been known to come back after migrating simply because
they miss their favorite foods. Much of it is humble but insanely
delicious street fare found in food centers and coffee shops throughout
the island.
CNNGo rounds up 40 of the best, "die-die must-try" foods from the little red dot.
1. Chicken rice
It’s everywhere -- at hawker stalls, food courts, luxury hotels and
even at the zoo, but Singaporeans just can’t get enough of it. Chicken
rice is often called the “national dish” of Singapore. Steamed or boiled
chicken is served atop fragrant oily rice, with sliced cucumber as the
token vegetable. Variants include roasted chicken or soy sauce chicken.
Don’t miss out on the dipping sauces -- premium dark soy sauce, chili
with garlic, and pounded ginger. Play around with different combinations
to discover new tastes.
If you are put off by perpetual queues at legendary Tian Tian
Hainanese Chicken Rice (Stall 10, Maxwell Food Centre), you can dine in
air-conditioned comfort instead at Boon Tong Kee.
2. Char kway teow
There is no stopping Singaporeans from indulging in this high-fat
hawker favorite. Flat rice noodles stir-fried with lard (for
best flavor), dark and light soy sauce, chilli, de-shelled cockles,
sliced Chinese sausage, bean sprouts, Chinese chives and sometimes
prawns and egg. Essential to the dish is good “wok hei” or breath of
wok, the qualities and tastes imparted by cooking on a wok using high
heat. Many now choose to omit the cockles but char kway teow will always
be incomplete without the sinfully rich fried pork lard pieces.
One of the island’s best char kway teow is at a humble hawker
center in the east. Hill Street Fried Kway Teow at Block 16, Bedok South
Road, #01-187. tel +65 9042 131.
3. Wonton or Wantan mee
The name “wonton” literally means "swallowing of cloud" in Cantonese.
Indeed, the dumplings with their flowy translucent skins resemble wispy
clouds when suspended in soup. Most Singaporeans prefer the dry version
of the noodles. Wonton noodles look simple but the perfect one is
elusive. The thin egg noodles need to be of the right texture, the sauce
has to be well-balanced, and the pork or shrimp dumplings ought to be
juicy and meaty. At many places, you’ll find the sliced char siew
(Chinese BBQ pork) is often papery dry and red with artificial dye but
that hardly deters fans of the dish who seem to prize the noodles and
dumplings.
Try the cult favourite Hong Mao Wonton Mee but note they open
early and close early (7am to 4pm, closed Mondays) and there is at least
a half-hour wait. 128 Tembeling Road.
4. Carrot cake (chai tow kuay)
No, not the sweet Western cake loaded with orange carrots. This
"carrot" is more of a white radish (daikon). Rice flour and grated
radish is mixed and steamed into large slabs or cakes. These are cut up
into little pieces and fried with preserved turnip, soy sauce, fish
sauce, eggs, garlic and spring onions. It’s amazingly good. You can have
it “white” or “black” (with sweet dark soy sauce added). Also known as
fried carrot cake or chye tow kueh, this grease-laden belly warmer is
available at many hawker centers.
Look for old stalwart Heng Carrot Cake at Stall 28, Newton Food Centre, Newton Circus Road.
5. Chili crab
Another national signature, chili crab is one of the most requested
dishes for anyone who comes to Singapore. There are more than a dozen
ways to do crab (black pepper, salted egg yolk, cheese-baked, etc) but
chili crab remains the bestseller. It’s certainly not something to be
consumed daintily. The spicy chili-tomato gravy tends to splatter, but
crab enthusiasts love it so much, they’ll mop everything up with mini
mantou buns.
Roland Restaurant claims to be the creator of the dish. They are at Block 89 Marine Parade Central #06-750, tel +65 6440 8205.
6. Bak kut teh
Bak kut teh, meaning "pork rib tea" is most likely of Hokkien or
Fujian origin. Meaty pork ribs are lovingly boiled for hours with lots
of garlic, pepper, medicinal herbs and spices. Early 20th century port
coolies often relied on this as a tonic to strengthen bodies and health.
These days, bak kut teh is simply enjoyed for its taste. There are two
styles -- the clear, peppery Teochew broth and the darker, more herbal
Hokkien stew. You tiao (fried crullers) are the perfect croutons for
soaking up the soup, and a hot pot of Chinese tea (ideally Tieguanyin)
helps dissolve or wash down the fats ever present in the meaty ribs.
For the Teochew variety, try Ng Ah Sio Pork Ribs Eating House at 208 Rangoon Road, tel +65 6291 4537. For the Hokkien version, try Sin Heng Claypot Bak Kut Teh at 439 Joo Chiat Road, tel +65 6345 8754.
7. Sambal stingray
Singaporeans love their seafood and they love their spices. Sambal is
a versatile chili paste blended with spices, shallots, candlenuts and
often belachan (fermented shrimp paste). Sambal-coated cuts of stingray
are wrapped in cleaned banana leaves and grilled to smoky perfection.
The sweet, tender flesh is a perfect canvas for all the complex spices
and BBQ flavor.
Check out award-winning Leng Heng Seafood BBQ and enjoy your BBQ by the sea. Stall No. 6, East Coast Lagoon Food Centre, East Coast Lagoon Road.
8. Fried Hokkien mee
Yet another dish favored by hardworking laborers of the past. Thick
yellow egg noodles mixed with rice vermicelli are cooked in a rich
seafood stock, and tossed with prawns, squid, small strips of pork belly
and deep-fried lard pieces. A small kalamansi lime is always given
should you prefer some tangy juice to cut through the greasiness of the
dish.
Tian Tian Lai (Come Daily) is practically an institution, and
deserves its hype. Come to Block 127 Toa Payoh Lorong 1 #02-27, tel +65 6251 8542.
9. Rojak
Rojak is actually a Malay word used to describe something made from a
random mix of unrelated things. But any derogatory undertones are
erased when one refers to the fruit salad that bears the same name.
Rojak does have an odd mixture of ingredients. Bite-size pieces of
fruits, vegetables, dried tofu, fried you tiao (dough fritters) and
cured cuttlefish are tossed in a prawn paste sauce topped with crushed
peanuts. Grated bunga kantan (pink ginger buds) add a sensuous
fragrance. The result is a wild mix of sweet, spicy, sour
and savory flavors.
HK-Hollywood superstar Chow Yun Fat is a fan of Balestier Road
Hoover Rojak. The rojak here has jellyfish instead of cured cuttlefish. Block 90 Whampoa Drive, #01-06 Whampoa Drive Food Centre.
10. Bak kwa
This chewy snack is like salty-sweet BBQ jerky. Bak kwa (dried meat)
is made from pork although now halal versions made from chicken exist.
These squarish BBQ meat sheets are popular as gifts for friends and
relatives at Chinese New Year. Throngs will form at shops despite
elevated prices. Bak kwa can be eaten on its own, with bread or with
homecooked food.
The king of bak kwa is undisputedly Lim Chee Guan at 203 New Bridge Road, tel +65 6227 8302. Or try Bee Cheng Hiang’s spicy pork at its 28 outlets islandwide.
11. Economy rice
Possibly one of the best value meals you can get at hawker centers
and food courts. Choose from a wide array of meats, vegetables and side
dishes to accompany white steamed rice. Popular choices include sweet
and sour pork, curry chicken, steamed egg custard, braised tofu and
stir-fried mixed vegetables. It’s predominantly Chinese food, and very
much like what many Singaporeans would make at home.
The heartlands have it. Try Economic Mixed Vegetables Rice at
Block 341 Ang Mo Kio Avenue 1, #01-13 Teck Ghee Market & Food
Centre.
12. Kway chap
Delicacy for some, Fear Factor food for others. The Chinese have
always made full use of the animal they eat. Here, pork offal (stomach
and intestines in particular) are braised until tender in soy sauce and
herbs along with meat, tofu, boiled eggs and fish cake. If you are
lucky, pig’s tongue and ears may be available too. Best eaten with kway
(rice flour sheets) in broth but some opt for steamed rice or yam rice.
Tangy chili dipping sauce is a must.
Try Guan Kee at Block 211 #01-01, Toa Payoh Lorong 8. Tel: 9739 6960
13. Oyster omelette
Known as “or luak” or “hao jian” locally, this Southern Chinese dish
is another grease-laden supper favorite. Potato starch is mixed into the
egg batter to give it a thicker and semi-gooey consistency. Oysters are
added just a few seconds before serving, so that they are not
overcooked. Hawkers have now started using plump Korean oysters, instead
of smaller oysters. As a healthier option, they are also replacing lard
with vegetable oil.
Ah Chuan Fried Oyster Omelette whips up a mean omelette with crisp edges and serves it with a sourish chili sauce. Block 22 #01-25, Toa Payoh Lorong 7.
14. Katong laksa
This is a Peranakan (Straits-born Chinese) influenced dish consisting
of thick rice vermicelli in a rich, spicy coconut gravy. The soup is
thick, opaque and slightly gritty from the abundance of ground dried
shrimp, which gives it the umami kick. The Katong version has noodles
cut into smaller lengths, so it can be easily scooped up with a spoon
alone, along with a good amount of soup. No chopsticks or forks are
given. Stir in the dollop of sambal and fragrant laksa leaves or daun
kesum and inhale.
There have been Katong laksa wars in Singapore for over a decade
now, with stalls fiercely professing to be the original. No matter your
pick, they all taste equally good. Try 328 Katong Laksa at 51 East Coast
Road, tel +65 9732 8163.
15. Fish head or fish soup bee hoon
The freshwater toman (snakehead fish) is boiled in milky fish stock
along with a handful of healthy greens. Fish head aficionados will
devour the bony meat, lips, cheeks and eyeballs. If you’re squeamish
about fish head or prefer boneless convenience, go for the boiled fish
slices or fried fish chunks, which are just as popular.
Holland Village XO Fish Head Bee Hoon struck gold by adding a
dash of XO brandy to the fish stock. Block 46 Holland Drive #01-359
Holland Drive Food Centre, tel 
+65 6778 3691.
+65 6778 3691.
16. Yong tau foo
One of the healthier options in the hawker food arena because it
features fresh vegetables and tofu. Yong tau foo (stuffed beancurd) will
see items stuffed with fish paste or minced meat paste (Hakka-style).
Pick the items you like (including choice of noodles) and have it served
either dry-style with generous lashings of sweet sauce and chili, or
soup-style with clear soybean and anchovies broth (some stalls offer a
curry gravy option).
Special Yong Tau Fu has an impressive variety of homemade items, served in a good broth. 482 North Bridge Road, #01-87 North Bridge Road Food Centre.
17. Bak chor mee
Bak chor mee (minced pork noodles) gained some notoriety a few years
ago when it starred in a satirical podcast. A good rendition of this
popular Teochew dish will have fluffy minced pork, succulent stewed
mushrooms, crispy tee por (small deep-fried pieces of flatfish or sole),
springy noodles in a dark vinegary sauce. Let the hawker know if you
wish to omit the sliced liver pieces.
The owner of Seng Kee Minced Pork Noodles boasts more than 25
years of experience and is known for occasional wok theatrics. Try his
famous fish maw soup as well. 316 Changi Road, tel +65 6345 7561.
18. Peranakan kueh
These desserts are a carnival of color, much like the culture of the
creators. Under the Peranakans’ deft touch, simple local ingredients
like tapioca, banana, glutinous rice, coconut milk and gula melaka (palm
sugar) are transformed into a huge assortment of delectable kuehs.
Bengawan Solo
carries a good variety at many locations throughout Singapore. Or try
Glory Catering right in the Peranakan enclave of Katong at 139 East
Coast Road, tel +65 5344 1749.
19. Bak chang
The legend is somewhat morbid -- Chinese peasants throwing rice
dumplings into the river to distract fish from eating the body of
beloved poet and patriot Qu Yuan who drowned himself as a protest
against corruption. Today, more than 2,000 years later, these dumplings
commemorate his life during the Duan Wu Festival. The rest of the year,
they are a great snack in a pack. The Hokkiens who love salty food fill
the glutinous rice dumplings with braised pork belly, mushrooms and
chestnuts. The Peranakans lean towards the sweeter side with minced
spiced pork and chopped sugared melon strips.
Get your dumplings early at Hoo Kee Rice Dumplings. They sell out
really fast, even before lunchtime. Best to call and reserve in
advance. 7 Maxwell Road #01-18 Amoy Street Food Centre, tel +65 6221 1155.
20. Kaya toast
Kaya is a coconut custard jam, sweet and fragrant. When slathered
onto thin slices of warm toast with ample butter, the sandwich it makes
is simply divine. Down it with a cup of thick black coffee. Many locals
have this for breakfast supplemented by two soft-boiled eggs with soy
sauce and pepper.
Ya Kun Kaya Toast still makes the best since 1944 with locations all over the island. www.yakun.com
21. BBQ chicken wings
In many a hawker center, you will see rows of chicken wings
glistening and turning on a roasting spit. Singaporeans love ordering
these wings as a side dish, frequently as a large plate to share among
family and friends. Best eaten hot and with a garlic chili dip. A spritz
from calamansi limes add sweet tang to the wings. This finger food is
great with beer or sugarcane juice.
Kris BBQ serves wings that are evenly marinated and grilled. Block 85 Bedok North Avenue 3 #01-02.
22. Chin chow grass jelly
The kids love the slippery jelly, and the adults appreciate its yin
or cooling properties. Dubbed chin chow (immortal grass), grass jelly
purportedly helps prevent indigestion and lower blood pressure. The herb
Mesona Chinensis is boiled and cooled to make deep black slabs of firm
yet chewy jelly. It can be made into a drink or served in a bowl as
dessert. Modern toppings like palm seeds, longan and honey sea coconut
make this traditional dessert more appealing to youngsters.
The grass jelly is still homemade in a wooden bucket at Zhao An
Granny Grass Jelly. Quench your thirst at 505 Beach Road, #01-58 Golden
Mile Food Centre.
23. Teh tarik
Teh tarik or pulled tea is tea with showmanship. Indian tea-makers
pour a stream of hot milk tea back and forth between two vessels held as
far apart as possible. It looks a lot easier than it is. The result is a
frothy drink that’s well-mixed. You can request for teh halia (milk tea
with ginger) as well.
The Sarabat Stall is a hole in the wall but customers flock here
at all hours. Soak in the atmosphere of the Arab and Muslim quarters
while you enjoy the tea with snacks. A drink here costs less than US$1.
21 Baghdad Street.
24. Satay
This is Southeast Asia’s rendition of the kebab with a few unique
twists. There’s the peanut dip, sweet and spicy. The marinade of local
spices that totally transforms the meat. The thin wooden skewers made of
bamboo or stem of coconut leaves. And the refreshing sides of chopped
raw cucumber and onions, along with ketupat (rice cakes steamed in woven
coconut leaves). It’s a joy to watch your satay being grilled over an
open charcoal fire. The aroma heightens the anticipation and the
enjoyment.
Haron’s Satay has chicken, beef, mutton and even babat (tripe) satay. Stall No. 55, East Coast Lagoon Food Centre, East Coast Lagoon Road.
25. Ayam penyet
What? Flattened chicken? Yes, that’s what ayam penyet is. Large
pieces of chicken are smashed with a mallet to allow the marinade of
many spices to permeate thoroughly. The chicken is then deep-fried to a
crisp golden brown. It’s originally Indonesian but has taken Singapore
by storm in the past few years. Ayam penyet is usually served with lots
of crispy batter, fried bean curd, tempeh (soybean cake) and vegetables.
The real star is the delicious sambal belachan relish that’s an
explosion of complex flavors.
If you are brave, go for the spicy hot version at Waroeng Penyet. The restaurant is at Block 81 Marine Parade Central #01-638 is best but there are food court franchise outlets elsewhere.
26. Ngoh hiang
Once the snack of choice at street wayang (theatre) performances,
this medley of fritters is now popular as a teatime nibble. It’s a
strange combination of deep-fried bean curd, prawn fritters, pink pork
sausages, liver rolls, fish cakes, century eggs and cucumber slices.
Ngoh hiang (five spices) itself refers to the Hokkien minced-pork roll
that is made with lots of five spice powder but can also be used as the
generic name for the fritters.
Hup Kee Wu Siang Guan Chang or China Street Ngoh Hiang is one of
the few stalls that still makes the items by hand. Stall 97 Maxwell Food
Centre, Maxwell Road.
27. Nasi lemak
Singaporeans are in love with lemak (richness bestowed by coconut
cream). The Malay breakfast dish of nasi lemak (rich rice) has rice
cooked in coconut milk served with a spicy sambal, fried anchovies,
fried peanuts, and perhaps an egg and cucumber slices. It’s simple but
satisfying. The Chinese have adopted the dish and thrown in a multitude
of other side dishes like sausages, fried chicken wings, luncheon meat,
fish cake, and various cooked vegetables.
Selera Rasa Adam Road No.1 has the Brunei royalty getting takeaways at Stall 2, Adam Road Food Centre, 2 Adam Road.
28. Mee Siam
Despite its name, Mee Siam (Siamese noodles) did not come from
Thailand. It’s a Malay breakfast dish. Pre-fried thin rice vermicelli is
served in a spicy light gravy made from taucheo (fermented bean paste),
dried shrimp, sugar and seafood stock. Tamarind gives the dish its
signature tartness. Toppings include cubed fried bean curd, chopped
chives and sliced boiled egg. But note, there are no cockles in Mee
Siam.
Zaiton Selera Rasa serves Mee Siam right in the heart of the Central Business District. 11 Collyer Quay, #01-04 The Arcade, tel +65 6226 3713.
29. Indian mee goreng
This Indian-Muslim classic of spicy fried noodles is a hybrid
invented in this region in the 1950s. Indian immigrants borrowed the use
of the wok from the Chinese and started frying yellow egg noodles with
their own favoured ingredients -- tomatoes, egg, green chilies, mutton
mince, cabbage and diced potatoes. It takes skill to wok-fry the noodles
to a moist but not mushy ensemble. Oddly, in Singapore, mee goreng
tends to sport a bold, almost garish red appearance not found
elsewhere.
You’ll find many stalls offering good Indian-Muslim fare at the Ayer Rajah Food Centre, Block 503 West Coast Drive.
30. Popiah
Sometimes lauded as the Asian burrito, this healthy snack is like a
Chinese spring roll that’s not deep-fried. The name popiah refers to the
soft, paper-thin skin made from wheat or rice flour. It’s smeared with a
sweet sauce, chili sauce, minced garlic and is used to wrap ingredients
like braised turnip or bangkuang (jicama), carrots, bean sprouts,
Chinese sausage, shredded omelette, crushed peanuts and even shrimp
or crab meat. Many Singaporeans love to hold popiah parties at home, as
rolling your own popiah (easier than it looks) can prove to be the best
entertainment at times.
Kway Guan Huat makes one of the best popiah on the island, and
offers DIY party sets. They still make the skins by hand in a little
pre-war shophouse at 95 Joo Chiat Road, tel +65 6344 2875. www.joochiatpopiah.com
31. Roti prata
You will find roti prata (flat bread) in practically
every neighborhood in Singapore. Watch as the Indians knead and flatten
an oiled ball of dough, and flip it with practised flair until the dough
is a tissue-thin sheet. This is then folded into multi-layered pancakes
and griddle-fried til crisp. It’s usually served with curry or a
sprinkle of sugar. Nowadays, prata makers get creative with all kinds of
fillings and combinations -- cheese, mushroom, durian, ice cream,
honey, banana, cashew nuts, and even sardines.
Sin Ming Roti Prata serves it crispy, fluffy and gently chewy.
Their fish curry is the perfect dip. Block 24 Sin Ming Drive #01-51, tel
+65 6453 3893.
32. Murtabak
These are huge and for the very hungry. The dough is similar to that
used in roti prata, but it is super-sized and stuffed with minced mutton
and onions. Like roti prata, murtabak is often fried in a pool of ghee
or oil. Chicken and sardine versions have surfaced for those who find
mutton too gamey.
Singapore Zam Zam Restaurant is the undisputed king of murtabak. Go for a hearty supper at 697-699 North Bridge Road, tel +65 6298 7011.
33. Otak/Otah
It isn’t clear how the name otah or otak (brain) came about for this
snack, but perhaps it is brain food after all, since it’s predominantly
made of fish. Fish that’s mashed and mixed with coconut milk, chili
paste and spices, wrapped in banana leaves and grilled over charcoal.
Otak is a frequent accompaniment to dishes like laksa and nasi lemak,
although it’s also eaten as a snack on its own.
Otah Inc. is modernising the otah. They have come up with otah
taquitoes, otah toast and flavoured otah pastes. B1-K11, basement of
Bugis Junction Shopping Centre, 200 Victoria Street, tel +65 6884 4650.
34. Fish head curry
Waiter, there’s a decapitated head in my soup! Well, that’s the
highlight. A whole large head of red snapper stewing in curry gravy.
Surprisingly, there’s a lot of meat to be had on the bony head, but the
best (and most tender) part is the cheeks. This dish is purely a
Singapore creation. About 30 years ago, an Indian restaurateur here
decided to use fish head (not an Indian delicacy) in his curry to please
Chinese customers. It became a runaway hit, spreading even across the
Causeway to Malaysia.
If you’d like the whole experience of eating fish head curry with
steamed rice on banana leaves, try Banana Leaf Apolo at 54 Race Course
Road, tel +65 6297 1595.
35. Nasi Padang
The cuisine of Padang from Sumatra, Indonesia, features many spicy
dishes to go with rice. A bedazzling smorgasbord of more than 30 dishes
is available at some places. Nasi Padang also suits communal dining as a
group can share dishes and enjoy a bigger variety at the same time.
Sinar Pagi Nasi Padang is packed with the office crowd on
weekdays, so go early. Their BBQ chicken in coconut curry, beef rendang,
tauhu telur (deep-fried mound of tofu and egg) and quail eggs in sambal
are divine. 13 Circular Road, behind Boat Quay, tel +65 6536 5302.
36. Dum briyani
Briyani or biryani originated from Persia and eventually found its
way into the hearts of spice-loving Singaporeans. The fluffy basmati
rice grains, dappled gold and orange from saffron and spices, go so well
with meat and gravy. Dum cooking is the method where pre-fried boiled
rice is layered with par-cooked meat, and then pressure-baked in a
sealed vessel. This way the meat infuses the rice with its flavours.
Ali Nachia Briyani Dam serves succulent and flavorful mutton with
his briyani at The Tanjong Pagar Railway Station, 30 Keppel Road. tel +65 9389 2615.
37. Curry puff
The curry puff is possibly the country’s favorite tea-time snack.
Deep-fried like samosas, these are generally filled with curried
potatoes, chicken and a slice of egg. The popularity of the curry puff
has spawned puffs with other fillings like sardines, black pepper
chicken, tuna and sweet yam.
Tip Top Curry Puff (Block 722 Ang Mo Kio Avenue 8 #01-2843, Hiap
Hwa Coffee Shop) sells the thick crust variety, whereas 1A Crispy Puff (
with eight locations islandwide) features the flaky, multi-layered
spiral puffs. www.1acrispypuffs.com
38. Goreng pisang
The Malay snack of goreng pisang (banana fritters) have found fans
from all races in Singapore. The deep-frying helps caramelize the
natural sugars in the bananas, making them even sweeter than before.
Some Chinese versions have unusually delicate and puffy batter.
Lim Kee (Orchard) Banana Fritters offers banana and other fritters with crispy batter that stays firm for hours. Stall 61 at Maxwell Road Food Centre, Maxwell Road.
39. Ice kachang
Shaved ice desserts are always a popular treat in the hot tropics.
Ice kachang (ice with beans) evolved from the humble ice ball drenched
with syrup to be the little ice mountain served in a bowl, drizzled with
creamed corn, condensed milk, gula melaka and brightly coloured syrups.
Dig into it and you’ll discover other goodies hidden within -- red
beans, palm seeds and cubed jellies.
Many will brave sweltering weather for the snow-like ice at Annie
Peanut Ice Kachang. Best of all, she sprinkles roasted crushed peanuts
generously on top. Block 6 Tanjong Pagar Road, #02-36 Tanjong Pagar Plaza Market and Food Centre (branch at #01-07 Far East Square).
40. Cendol
This dessert is named for the soft, greenish noodle bits it comes
with. The very best cendol is still the simplest -- just coconut milk,
shaved ice, gula melaka, light green cendol and a dash of salt. These
days, other toppings like kidney beans, grass jelly cubes, creamed corn
and even durian paste and vanilla ice cream have found their way into
this dessert.
Cendol Geylang Serai serves old school cendol in convenient
takeaway cups. Find them at 1 Geylang Serai, #02-107 Geylang Serai
Market and Food Centre, tel: +65 9485 5845
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