Pamper your taste buds

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One of the best things about being in Singapore is undoubtedly the food. It is no secret that Singaporeans eat and drink with a passion. For the newcomer, deciding where and what to eat can be an intimidating, yet at the same time, exciting experience.

Singapore’s multi-cultural diversity is reflected in the variety of local cuisine it has to offer, from Chinese to Malay, Indian to Peranakan. Singapore cuisine has influenced one another for decades. Foreigners who visit Singapore ought to try out some of our local delicacies.

Some of Singapore delicacies include Satay (Originated by the Malays, but also sold by Chinese these days), Roti Prata (Indian “pizza”), Fried Kway Tiao (fried black noodles- normally served with cockles), Hokkien Noodles (seafood noodle delight), Hainanese Chicken Rice, and some of our local desserts like Ice Kachang (flavored ice with ingredients like red bean and jelly), Chendol (coconut based dessert), Grass Jelly (a refreshing black jelly that cools down on a hot day) and Tao Suan (bean in sticky paste, topped by fried dough).

 

Local Favorite Food

 

 

Hainanese Chicken Rice

This is almost a national dish by now and can be commonly found in hawker centers, food courts and restaurants. Many celebrities from Taiwan and Hong Kong have singled out this famous dish whenever they are in Singapore. Other than the chicken and fragant rice, the dish typically served with tomato, ginger and cucumber.

Bak Kut Teh

Bak Kut Teh is a Chinese pork ribs soup cooked in herbs like five spices, star anise, cinnamon, clove, fennel seeds, dang gui, pepper and garlic. It is eaten with rice and other accompaniments including fried dough and salted vegetables. It is also sometimes served with Chinese tea, as many believe that Chinese tea (particularly Tieguanyin) dissolves the copious amount of fat consumed in this pork-laden dish.

Duck Rice

Like the famous Hainanese Chicken Rice, the braised duck with rice cooked with yam or plain white rice, served with a thick dark sauce is becoming a common sight in many foodcourts and hawker centres. A popular franchise is the Yew Kee Happy Duck Rice which can be found in many foodcourts in Singapore.

 Char Kway Teow

Char Kway Teow is a savory sweet noodle dish. It consists of yellow noodles and broad wide noodles cooked together with pork lard, sweet sauce, dark sauce, bean sprouts, eggs, Chinese sausages, fish cakes and optional cockles. Crabs that are being cooked in thick tomato and chilli based gravy. The crab is covered with plentiful of gravy and the crab meat is best eaten with the gravy. A pleasant accompaniment is the fried ‘man-tou” (fried buns) which is best eaten with the thick gravy. Many seafood restaurants offer this delightful dish.

Seafood Tze Char

Seafood Tze Char  which literally means ‘cook & fry’, which almost always use woks in preparing most ala-carte dishes. Most of the local coffee shops usually have a Tze Char stall as a anchor tenant. Some of the famous Tze Char dishes are black pepper/Chilli crabs, drunken prawns, curry fish heads, seafood steamboats, steam fish etc. A good one to go to is Jumbo Seafood Restaurant at East Coast Seafood Centre or Palm Beach Seafood Restaurant at One Fullerton.

Hokkien Mee(Noodles)

This dish is originated by the people in China, Hainan Island and has since then been Singaporeans regular dish eaten usually for lunch or dinner. It is mainly cooked with garlic, scallion and ginger and the rice is cooked till fragrant. It is commonly found in hawker centers, coffee shops and restaurants.

Kaya Toast Breakfast

This is a traditional local breakfast for the young and old which consists of kaya spread (made from screwpine leaves) on toasted bread and accompanied with soft-boiled eggs and coffee or tea. This traditional breakfast dish can be found in many places like modern food courts, food centers, hawker centres and specialty cafes.

Fish Head Curry

Fish Head Curry is a dish where the head of a fish, particularly red snapper is semi-stewed in thick curry gravy and lady’s’ fingers, brinjals are added to the dish. It is best eaten with white rice. There are various versions to this dish, particularly the Indian, Chinese and Peranakan versions which may differ in terms of the curry gravy.

Fried Carrot Cake

Fried carrot cake is a favorite dish among many Singaporeans. It is flour mixed with radish and fried with dark sauce, turnip and sweet sauce and topped off with spring onions (‘black’ version), or fried without the sweet sauce (‘white’ version).

Rojak

A tasty local infused salad consisting of fruits, fried dough fritters, turnips, bean sprouts, cucumbers topped off with prawn paste and crushed peanuts. The gravy has a unique flavor that will entice one’s appetite for more. Rojak can sometimes be found at hawker cenrres and coffee shops.

Roti Prata

Roti Prata originates from Southern India and is a type of Indian pancake made of flour. It comes with a variation of fillings including egg, cheese, banana, onions, meat or even topped off with a scoop of ice cream. It is served with hot curry gravy. Some people prefer to eat it with sugar.

Satay

Satay is a dish consisting of bite-sized pieces of meat grilled on skewers. They come in chicken, mutton, pork and beef. It is served with a flavorful spicy peanut sauce, slices of cucumbers and onions.