Bak Chor Mee
Bak Chor Mee
Bak Chor Mee is translated into Minced pork noodle in Chinese and served with either thin egg noodles or flat egg noodles, drenched in black vinegar or ketchup with chili. Coupled with fishcakes, vegetables, meatballs, pork liver, stew mushrooms, bean sprout and cockles. Served either dry or with soup. Dry is better preferred by locals as they can add chili. You mix the noodle with the sauce well.
Beef Noodle
Beef Noodle
Stew or braised beef usually boiled over many hours to bring out the soft texture that is easy for both young and old to enjoy. Served either dry, with soup or with thick gravy over Chinese noodles. It comes with choices of meatballs, tendon, stomach, and vegetables to add on.
Duck Noodle
Duck Noodle
Roasted duck served with Chinese noodles and boiled vegetables on the sides, usually mixed with soya, sesame sauce or sweet gravy to bring out the unique duck fragrance.
Fishball Noodle
Fishball Noodle
Fishballs made from fish paste and served with Chinese egg noodles together with some vegetables and fish cakes. Choices of either dry or soup that has been boiled with pork stock over many hours. Locals enjoy with a side of chili mixed with soya sauce.
Fish Noodle Soup
Fish Noodle Soup
Fish noodle soup is a comforting Chinese dish commonly found in Singapore. It consists of a particular steaming milky gingery broth that compliments vermicelli noodles well with slices of white meat fish. Stew in some blanched kailan and you have yourself a hearty dish fit for dinner!
Hokkien Mee
Hokkien Mee
A Hokkien dish using Chinese egg noodle wok-fried with bee hoon using small pieces of lard, adding on fresh prawns, squid, bean sprouts and eggs. Finally topped with lime and chili balachan as locals would have it.
Laksa
Laksa
Thick wheat noodle or rice vermicelli served with either shredded chicken, prawn or fish. Drenched in spicy coconut milk or sour asam. Additional toppings of cockles, fish cakes and bean sprout. Proceed to add chili balachan for a powerful kick that leaves you wanting more.
Lor Mee
Lor Mee
Lor Mee means Gravy Noodle whereby thick yellow noodle served with thick meat with egg gravy, topped with ngo hiang (fried pork spring roll), fish cakes and dumplings. Locals would have it with vinegar and garlic, optional chili slices.
Mee Rebus
Mee Rebus
A dish consisting of egg noodles in thick, spicy gravy. The dish contains spices originating from the Malay Peninsula. Rebus in Malay means "to blanch", mee rebus is "blanched noodles".
Mee Siam
Mee Siam
Mee siam, which translates to "Siamese noodle" in Malay, is a dish consisting of rice vermicelli, with origins from Southeast Asia, that is popular in Singapore and Malaysia. It originated from either the Malay or Peranakan community.
Prawn Mee
Prawn Mee
If fresh and huge prawns are your likings then this is the dish for you. Soup boiled with prawn heads, clams and pork bones over hours and drench over succulent yellow noodles, topped with a generous helping of bean sprouts and fried shallots. This is one dish where people will drink until the last drop because of how fragrant the soup is.
Wanton Mee
Wanton Mee
Wanton Mee is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. It is commonly served in a hot broth, garnished with leafy vegetables and wonton soup dumplings. The leafy vegetable used is usually kai-lan, which is known as Chinese kale. It contains prawns, chicken or pork, and spring onions.
Char Siew Rice
Char Siew Rice
"Char siew" means "roast", it uses a traditional method of cooking long marinated pork strips over fire. Char siew rice is also plated with cucumber slices and is topped with a sweet gravy or dark soy sauce.
Chicken Porridge
Chicken Porridge
Shredded boiled chicken served with boiled rice. Don't be mistaken by the humble looks of a simple dish. Akin to a mouthful of chicken flavored rice gravy and easy to consume for all ages. Option to include ginger slices and light soy sauce for added taste.
Chicken Rice
Chicken Rice
Hainanese Chicken Rice serves poached chicken and chicken seasoned rice. Every mouthful of deep chicken essence accompanied by cucumbers and hard-boiled herbal egg. Don't forget to request for ginger paste sauce or chili sauce and add a little dark soy sauce over the rice as locals usually have it.
Duck Rice
Duck Rice
A Teochew dish of braised duck served with white rice or yam rice as some shops would have it. The braised duck is prepared with yam and shrimp over many hours for ever so tender texture and flavourful bite. A side dish of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd goes well with thick duck gravy over the rice too.
Biryani
Biryani
Indian dish where rice is prepared beforehand and cooked with several different spices before mixing all together, thus the multi-colored rice. Served with lots of curries either of chicken, fish or mutton. Achar (Pickled cucumber and pineapple) is also served together to whet your appetite.
Glutinous Rice
Glutinous Rice
Glutinous rice is a dish that is commonly enjoyed in Asia, it has grown widely in Southeast and East Asia. The rice has opaque grains and is especially sticky when cooked.
Nasi Lemak
Nasi Lemak
Malay fragrant rice where rice is soaked in coconut cream before steaming the mixture with banana leaf for its distinctive flavor. Sambal Chili is a must-have to go with every mouthful of rice. Side dishes of cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and a hard-boiled or fried egg. Choices of the main dish may vary with Ayam Goreng (fried chicken), Sambal Sotong (Squid in chili) or Rendang Daging (Beef stewed in coconut milk and spices)
Hakka Lui Cha
Hakka Lui Cha
Hakka Lui Cha is commonly known as 擂茶 which literally means Thunder tea. Originally a tea grounded with various tea leaves, herbs, nuts, seeds and grain. It has evolved to be a contemporary healthy dish.
Economic Rice
Economic Rice
Economy rice stalls consist of an array of about 10-15 troughs of food, including meat, vegetables, eggs and tofu dishes, it is cutomisable based to your taste and is served with a portion of steamed white rice. In Singapore, it is common to find the food on open troughs kept warm by hot water and an electric heater below.
Claypot Rice
Claypot Rice
Claypot rice is a traditional Chinese dinner dish that consists of presoaked rice that is finished off to cook in a claypot infused with additional ingredients to flavour the rice.
Fish Soup
Fish Soup
Fresh sliced fish, usually snakehead fish is used for preparation. Boiled with a variety of vegetables like tomatoes, lettuce, mushrooms, onions with fish stocks over many hours. Milk may be added for a flavourful finishing touch.
Oyster Omelette
Oyster Omelette
Very much like fried oysters except that no potato starch will be added into the mix and for people who a less filling side dish yet craves the freshness of Oysters and Egg. Unions and mushrooms might be added at different stalls to add on the flavour.
Chili Crab
Chili Crab
You can never say you've been to Singapore until trying one of the famous crab dishes (Chili, Black Pepper, Salted Egg). Wok-fried huge Sri Lankan Mud Crabs before adding on the signature chili gravy is a must-have because Singaporeans just love chili with everything. Finger licking good as you slurp up the chili gravy while feasting on the huge pincers. Don't be afraid to get your hands dirty although some shops might provide plastic gloves. Lastly, a little secret (order a side of fried buns to dip with chili gravy).
Curry Fish Head
Curry Fish Head
Huge Fish head cooked in coconut milk and asam curry powder gives you another favourite of Curry Fish Head dish. Known for the succulent taste of fish cheeks and neck brought out by the spiciness yet the milky sensation of the curry. An assortment of vegetables mostly goes together to make it a wholesome meal. You'll be surprised just how much meat there is on a fish head that is usually not on a menu.
Sambal Stingray
Sambal Stingray
Sambal stingray is also known as Ikan Bakar in Malay, it is a seafood dish well known in Singapore. Stingray is barbecued then it is coated in sambal sauce.
Fish Head Steamboat
Fish Head Steamboat
Fish-head steamboat is made up of a fish head plus bits of meat, skin and tendons which are sweeter and more flavourful than the white flesh of the fish. With different types of fish to choose from - ranging from promfret, garoupa, mackerel and snapper.
Satay
Satay
Unmistaken aroma where you can smell even before you see the stall. Satay is an Indonesian dish where cubes of meat ranging from pork, lamb, beef, chicken is skewered and barbeque over a charcoal fire. Oil dripping from the skewers and dipped into signature peanut sauce for a nutty and smoked meat taste. Don’t forget to try the sides chopped raw onion and rice cake too.
Chicken Wings
Chicken Wings
Chicken wings marinated and grilled over a charcoal fire until crispy golden brown skin on the outside and succulent on the inside. Served with either balachan chili with chopped onions and a side of fresh lime to squeeze over the wings.
Har Cheong Gai
Har Cheong Gai
It is a particularly flavourful fried chicken wing dish whereas the wings are dipped in fermented shrimp paste batter before frying.
Bak Kut Teh
Bak Kut Teh
Also called Bone Pork Soup or 肉骨茶 in mandarin which means meat bone tea. It was a dish brought over from Fu Jian in China and uses pork ribs simmered in spicy broth over many hours. Additional ingredients may include offal, mushroom and pieces of dried tofu or fried tofu puffs. Lastly, topped with chopped coriander or green onions and a sprinkling of fried shallots and served with either white rice or mee-sua (thin salted noodles made from wheat flour).
Pig's Organ Soup
Pig's Organ Soup
Known as Zhu Zha Tang (猪什汤) in Mandarin which is a thick broth boiled from a mix of pig offal including liver, heart, intestines, stomach, tongue, blood cubes, as well as pork meat slices over many hours. Generally served with white rice or Kway-Chup (flat rice kway tiao) and with a special chili sauce or soy sauce with chopped hot chili. Side dish also includes Side dishes include braised tofu puffs, and eggs and salted vegetables.
Popiah
Popiah
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
Rojak
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.
Yong Tau Fu
Yong Tau Fu
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
Tahu Goreng
Tahu Goreng is an Indonesian side dish consisting of plump fried tofu usually topped with fresh shredded vegetables and a spicy peanut sauce.
Wu Xiang
Wu Xiang
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.
Yam Cake
Yam Cake
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
Chee Chong Fun
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.
Carrot Cake
Carrot Cake
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.
Chinese Steamed Eggs
Chinese Steamed Eggs
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.
Roti Prata
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
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
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
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
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.
Peng Kueh
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
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
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
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
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
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 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!
Chendol
Chendol / Cendol
Chendol is a popular sweet shaved ice dessert found across Southeast Asia. Topped with green rice flour jelly, coconut milk and a drizzle of palm sugar syrup. It is definitely a refreshing treat during a hot summer day.
Cheng Tng
Cheng Tng
Cheng tng, which translates to clear soup, is a traditional Singaporean sweet treat that is usually eaten as a dessert. Although the ingredients may differ, the dish is usually made by combining dried longan, white fungus, gingko nuts, red dates, pearl barley, large sago pearls, lotus seeds, and candied winter melon.
Ice Kacang
Ice Kacang
It means ice bean in Malay is a popular dessert in all year summer country. The ingredients are generally put into a bowl before shaving ice on top to form a mountain. Ingredients generally include attap chee (palm seed), red beans, sweet corn, grass jelly and cubes of jelly. Final topped with evaporated milk, condensed milk, or coconut milk drizzled over the mountain of ice along with red rose syrup. In recent times, novelty ingredients also include aloe, nata de coco, or ice cream and finally topped with durian or chocolate syrup.
Pulut Hitam
Pulut Hitam
Pulut hitam is a sweet dessert originating from Indonesia. It is made from black glutinous rice that is turned into a porridge and is topped with coconut milk and either palm or cane sugar.
Red Bean Soup
Red Bean Soup
Known as Hong Dou Tang in mandarin and it is usually served a dessert, either warm in winter or chilled in summer. A refreshing dessert for both young and old left over could also be made into popsicles. Additional toppings like sago, tapioca, coconut milk, ice cream or glutinous rice balls could be added as well.
Soya Bean
Soya Bean
Known as Soya milk or Dou-Nai in mandarin. Used to be a morning beverage to go with You-Tiao (Fried dough fritters), it has become a drink for all ages who might prefer a vegetable-based 'milks', by individuals who are vegan or lactose intolerant. You might choose to add some sugar syrup to sweeten your beverage a little. Another secret beverage to order is called the Yuan-Yang soya milk where the vendor would add grass jelly drink in a 50-50 mixture of soya milk. It would generally result in a half black half white drink hence the name.
Tau Suan
Tau Suan
Tau Suan is a Chinese starchy soup dessert dish made out of split mung beans. The dish has medicinal properties which is said to help aid in body cooling. Top the soup off with fried dough sticks (you tiao) to soak up the warming soup.
Beancurd
Beancurd / Tau Huay
Tau Huay is a popular soy bean pudding dessert that has a smooth and silky texture and is enjoyed either hot or cold. It is sweetened with a simple syrup that makes it more delicious as a snack. Have it cold and melt-in-your-mouth on a hot day.
Kopi
Kopi
Kopi means coffee (咖啡) in Hokkien (Chinese Dialect) and generally served with sweetened condensed milk. It is a beverage most order at local coffee shops and come in a variety of combinations. Either kopi (咖啡) with sweetened condensed milk or kopi-o (咖啡乌) with sugar only. Following which you may choose further as Siu-Dai (少糖,less sugar), Kah-Dai (加糖,more sugar), Peng (冰, ice), Gau (厚,thick brew of coffee) or Po (薄, thin brew of coffee).
Durian
Durian
Known as the King of Fruit in Singapore and wildly popular among locals. You will not miss it when durian season is in full swing as stalls all over the island are often seen crowded with queues. Its either a love or hate relationship as some find the aroma attractive or repulsive. The custard like texture is another hurdle some find difficult to overcome - otherwise durian lovers generally finish licking their fingers. The colour of the flesh can range from pale yellow, bright yellow, light orange or even a tinge of red due to the many different variations producing different flavours. You have to try them all to determine which is to your liking. Durian is so popular that it has even been made into all sorts of desserts, snacks, drinks and even ice cream.
Sugarcane Juice
Sugarcane Juice
You will commonly find sugarcane juice in every hawker you visit. A favourite among Singaporeans; sugarcane stalks are pressed to extract the natural juice and is served as a healthy refresher.
ABC Juice
ABC Juice
ABC Juice; otherwise known as apple, beetroot, and carrot juice - is a healthy natural blend of just that! It makes a refreshing chilled drink and is commonly found at your average fruit juice stall.
Avocado Milk Shake
Avocado Milk Shake
A unique take on the avocado milkshake is pairing it with syrupy gula melaka; which is a sweet syrup made by caramelising coconut or palm suagr.
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