List of Singapore's best authentic local food & dishes

Roti Prata

Roti Prata is a Indian cuisine where a flatbread made by hand using dough and cooked over a flat grill. It is usually served with a vegetable- or meat-based curry and sometimes sugar at the side. You either have it kosong which means plain choose to add cheese, onions, bananas, chocolate, mushrooms or eggs as filling. Lot of variations have come up in recently times which include tissue prata (crispy thin prata shaped like a cone), Murtabak (Large prata with lots of onion, mutton, beef, chicken fillings), plasta prata (kosong prata with sunny side-up egg on top). Be sure to be amazed at other interesting combination like pizza prata or ice cream prata.

Kaya Toast

Toasts served with Kaya (coconut jam) and pandan or margarine or butter. It is then dipped into soft-boiled egg with a little dark soy sauce and white pepper before eating. A common breakfast staple in Singapore across all races. There is a variety of green and brown kaya where Nyonya kaya, which is lighter-green colour, and Hainanese kaya, which is a darker brown that uses caramelised sugar and further sweetened with honey.

Curry Puff

Known also as Epok Epok in Malay where a small pie consisting of curry with chicken/sardine and potatoes/onions encased in a deep-fried or baked pastry shell. A popular Malay breakfast snack where in recent times has evolved to have a variety of fillings.

You Tiao

Fried dough fritters which is a popular breakfast snack for Chinese and mostly kids. Due to being deep fried, it is crispy on the outside yet soft on the inside. It usually comes in pairs and is said that people who share it together prosper together. Lastly, it is a good idea to dip the you tiao in some warm/cold soya milk before eating. (Singapore secret)

Chwee Kueh

Teochew snack. 水 which means steamed rice cake. Basically water and rice flour mixed together and steamed in saucer like containers, topped with diced preserved radish and served with chilli sauce. Another popular breakfast among Chinese.

Png Kueh

The word "Png" in chinese dialect translates to "Rice". The skin of the Png kueh is made from Tapioca and Rice flour. Glutinous or sticky rice is mixed with mushrooms, fried shallots and fried shrimps.

Soon Kueh

The kueh resembling dumplings is filled with a fragrant mixture of shredded bamboo shoots, turnip and dried shrimps, which is then wrapped in a smooth rice-tapioca flour skin.

Min Jiang Kueh

Min Jiang Kueh is a classic pancake that is eaten in China, Singapore, and Malaysia (apam balik). The thick pancakes are filled with a mixture of crushed peanuts and sugar. The pancake is then garnished with peanuts and sugar, folded in half and served.

Nonya Kueh

Kueh's are dessert foods commonly found in Southeast Asia. It includes items such as cakes, cookies, biscuits, and pastries. They are usually made from glutinous rice or dough. The term kueh or kuih (which refers to sweet & savoury bites) is used in Indonesia, Malaysia, Brunei, and Singapore.

Ang Ku Kueh / Red Tortoise Cake

Red tortoise cake is a Chinese Pastry that is small and round in shape. It has a glutinous rice flour skin wrapped around sweet filling and is shaped to resemble a tortoise shell.

Putu Piring / Tutu Kueh

A round-shaped, traditional steamed rice flour kueh or sweet snack filled with palm sugar, it is commonly eaten in Indonesia, Singapore, Malaysia, and Southern Thailand. Putu Piring is usually made by using stainless steel molds with a distinctive flower shape.

Egg Tart

Egg tarts are especially popular among Chinese Singaporeans and consists of two variations: the Portuguese version which has a distinct burnt top and the Chinese version which is a light yellow colour throughout. Both prove to be equally tasty!

Singapore's Local Dishes

Snack