What are some food that you must not miss out when you visit Singapore? Read on to find out!
TOP 1 Chilli Crab
One of the most famous Chinese dishes to try when you are in Singapore has got to be the chilli crab. Chilli crab is cooked using a mix of chilli sauce and tomato sauce together with garlic, chilli and onions, and thickened with egg and corn starch. Chilli crabs are usually served together with fried mantous (buns), which are dipped in the luscious sauce. Click here for the TOP 10 Chilli Crabs in Singapore!
Recommended stalls: JUMBO Seafood (East Coast Seafood Centre), Long Beach (East Coast Seafood Centre), Hua Yu Wee (Upper East Coast Road)
TOP 2 Hainanese Chicken Rice
Chicken rice is one of the most common and popular food in hawker centres. The fragrant rice is cooked with chicken broth, ginger and pandan leaves to create a fragrant and savoury taste. It is then paired with either chopped roasted chicken, white chicken or braised chicken. Soy sauce and fragrant oil are then slathered onto the chicken and rice with some slices of cucumbers by the side. With spicy lime chilli paste, ginger paste and a bowl of soup to accompany the rice, the combination is heavenly. Click here for the TOP 10 Chicken Rice in Singapore!
Recommended Shops: Boon Tong Kee (many outlets islandwide), Loy Kee Chicken Rice (Balestier), Tian Tian Hainanese Chicken Rice (Maxwell Food Centre)
TOP 3 Bak Kut Teh (Pork Ribs Soup)
Bak Kut Teh was a staple among the early Chinese immigrants who work as labourers as a bowl of the nutritious pork ribs soup paired with rice would give them the energy they need for the day’s work. The humble dish has now evolved to become a hot favourite among Singaporeans who find the fall-off-the-bone pork ribs and the rich herbal peppery broth irresistibly comforting. Click here for the TOP 10 Bak Kut Teh Shops in Singapore!
Recommended stalls: Song Fa Bak Kut Teh (New Bridge Road), Ng Ah Sio Bak Kut Teh (Rangoon Road), Founder Bak Kut Teh (Balestier)
TOP 4 Nasi Lemak
Nasi Lemak (coconut milk rice) is a Malay dish that is widely popular in Singapore. The rice exudes a mouthwatering fragrance as it is cooked with coconut milk and pandan leaves. It is then served with ingredients such as chicken wings, fried fish and fried eggs, and a side of fried anchovies and peanuts, cucumber slices, and sambal (spicy chilli paste) which is a staple on every plate of nasi lemak. Click here for the TOP 10 Nasi Lemak Places in Singapore!
Recommended Shops: Boon Lay Power Nasi Lemak (Boon Lay market), No.1 Adam’s Nasi Lemak (Adam Road Food Centre), Selera Rasa Nasi Lemak (Adam Road Food Centre)
TOP 5 Roti Prata
Roti Prata (or Roti Canai as it is known in Malaysia) is a type of Indian flat bread that has won the hearts of many locals. The dough was stretched thinly and folded into a square shape before being pan-fried to a crispy golden brown. It is best served hot when it is still crispy and paired with dhal (lentil curry) or meat curry.
Due to its popularity, Roti Prata Shops serve roti prata in different styles and with different added ingredients such as egg prata, onion prata, cheese prata, tissue prata (extremely thin prata pan fried to crispy perfection before being folded into a tower and drizzled with sugar and chocolate sauce). Click here for the TOP 10 Roti Prata Shops in Singapore!
Recommended Shops : Springleaf Prata, Enaq, Mr and Mrs Mohgan’s Super Crispy Prata
TOP 6 Kaya Toast with Kopi
Kaya toast is commonly eaten for breakfast or afternoon tea. The traditional rectangular bread loaf is sliced into thin slices and toasted on a grill until it is nicely charred and crispy. It is then lathered with coconut or egg kaya, before two slices of bread are put together with a slab of indulgent butter between them. Munching on this crispy buttery goodness is pure bliss. It is no wonder that the kaya toast has become the unofficial national breakfast of Singapore, together with a cup of coffee and a set of half-boiled eggs.
Recommended shops: Kopi Alley, Tong Ah Eating House, Ya Kun Kaya Toast
TOP 7 Murtabak
Murtabak is made from a large piece of roti prata with either chicken, mutton, or beef fillings. The meat is cut into small pieces and cooked with small potato cubes in a curry gravy until the mixture is dry and fragrant. It is then wrapped in a roti prata skin and pan fried on a flat hot pan till the skin is golden brown and crispy. Some of the restaurants have even upped the game by creating murtabak with premium ingredients such as portobello mushrooms, tandoori chicken and mozzarella cheese!
Recommended shops: Singapore Zam Zam Restaurant, The Prata Place
TOP 8 Nasi Briyani
Nasi Briyani is an Indian Muslim rice dish that is very rich in flavour. Long grain rice such as Basmati rice is used so that it is light and fluffy instead of heavy and starchy. The rice is cooked for long hours with a host of spices such as star anise, cinnamon, nutmeg, cloves, bay leaves and cardamom to give a complex and aromatic flavour profile. Saffron is sometimes added to give flavour and that distinctive orange hue to some of the rice grains. Marinated meat such as chicken or mutton is cooked and then layered with the rice for further cooking to yield this mouthwatering dish, which is served with cucumber and Indian yoghurt. The most authentic form of nasi briyani is the dum briyani, and it can be found in many Indian restaurants.
Recommended shops: Sakunthala’s, Allauddin’s Briyani, Bismillah Biryani
TOP 9 Fried Hokkien Prawn Mee
Fried Hokkien prawn mee is a uniquely Singapore dish that was created by the early Chinese immigrants in Singapore. A mixture of yellow noodles and white rice noodles are first stir-fried in a wok with egg. A luscious prawn broth made from boiling prawn head and prawn shell is then added to the noodles along with bean sprouts and pieces of squid and shrimp and the mixture is simmered to allow the flavours to be infused into the noodles. When noodles are soft and the broth has thickened, the fried Hokkien prawn mee is scooped up and served with prawns, slices of squid, lime and sambal chilli.
Recommended stalls: Nam Sing Hokkien Fried Mee, Geylang Lorong 29 Fried Hokkien Mee, Tian Tian Lai (Come Daily) Fried Hokkien Mee
TOP 10 Otah
Otah is made of fish paste mixed with spices such as onions, garlic, kaffir lime leaves, lemongrass and curry powder to get rid of the fishy taste and infuse robust flavours. The mixture is thickened with flour before being encapsulated in banana leaves to be grilled for extra fragrance. Some stalls also serve steamed otah with banana leaves at the base. Otah is commonly found in nasi lemak stalls and Teochew porridge stalls where it can be ordered as a side dish to be served with the rice and other dishes.
Recommended stalls: Nam San Mackerel Otah, Lee Wee Brothers, Guan Hoe Soon
Credits: sethlui, hungrygowhere, authenticfoodquest
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