If you're still feeling peckish, do feel free to order an additional a la carte dish! In Singapore, these dishes are often sweet and spicy, and tofu-based.
Fresh spring rolls that are soft and paper-thin (closely resembling a crepe) is made from wheat flour. It is commonly filled with turnips, bean sprouts, french beans, lettuce leaves, grated carrots, and so on. The roll is either eaten burrito style or cut into slices and picked with chopsticks, after dipping it into some sweet or shrimp paste sauce.
Rojak means 'Mixture' in Malay and there have been many variations of rojak being Indonesian, Indian, Malay and Singapore Rojak. Singapore Rojak predominantly uses slices of fried dough fritters, cucumber slices, pineapple slices, cuttlefish and bean sprouts mixed with shrimp paste sauce and sugar. Ultimately sprinkled with chopped peanuts for a crunchy nutty finish.
It is a Hakka dish called 酿豆腐 (Niang Tou Foo) in Chinese where you get to pick what ingredients you'd like to have, the noodles or rice, soup or dry to go. There will an assortment of vegetables, meat, egg, seafood and homemade dishes to choose from. Simply pick and put into a bowl to order if you'll like to have Kway Tiao (flat noodles), Rice or yellow egg noodle to go. Finally deciding if soup, dry or laksa (spicy coconut milk) as a topping. The combination is endless as catered to your liking.
Tahu Goreng is an Indonesian side dish consisting of plump fried tofu usually topped with fresh shredded vegetables and a spicy peanut sauce.
Ngoh Hiang is a take on pork sausage which have a Chinese five spice powder taste. A wide array of ingredients are stirred into a compound of fatty ground pork, which is then seasoned with the spices then wrapped in dried beancurd skin.
A popular snack amongst the Singaporean community, basically a steamed kuih made from yam, dried prawns and rice flour. It is then garnished with fried shallots, spring onions, chillis and dried prawns, and classicly served with a chilli dipping sauce.
Chee Chong Fun is a Cantonese dish, it is commonly served either as a snack, or dim sum. It resembles a thin crepe roll made from a wide strip of noodle, filled with shrimp, beef, vegetables, and other ingredients.
Singapore has a totally different meaning of carrot cake. This savoury dish is actually of Teochew origins and consists of stir-fried cubes of white radish and rice flour. It can be enjoyed as a side dish or snack.
A traditional Chinese dish; eggs are whisked thoroughly and then steamed. The results are a custard-like dish that when eaten cold, has the taste and texture of gelatin.
