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Singaporean cuisine is incredibly diverse. These are the quintessential dishes of Singaporean cuisine that you must try for a perfect trip. Enjoy the delectable flavors of Singaporean cuisine!
Singapore is a melting pot of various cultures, hence its cuisine is incredibly diverse, with a plethora of flavors from all around the world such as China, India, Malaysia, Indonesia... You can find most of these dishes in the neighborhoods or at crowded shopping centers in Singapore.
1. Bak Kut Teh (Pork Rib Tea Soup) Singapore
Bak Kut Teh originated from a humble beginning: in ancient times in Singapore, a starving beggar came to a pork noodle shop to beg for food. The shop owner, though also in dire straits, still had the heart to help the beggar. He simmered some remaining pork bones, added common spices for flavoring the soup, including cloves and pepper to give the dish a tea-like color. And from there, Pork Rib Tea Soup was born. A legend says it was a tonic created to replenish the energy of Chinese port coolies working in the Clarke Quay dock area.
2. Wanton Mee (Singaporean Wonton Noodles)
Singaporean wanton noodles bear the influence of Hong Kong cuisine but have long become an integral part of Singaporean culinary culture. A typical Singaporean way of enjoying it is to eat it dry, drizzled with a few types of light sweet sauces, accompanied by slices of char siu, pork-filled dumplings with a small bowl of soup on the side. You can enjoy both spicy and non-spicy flavors. For the spicy version, the noodles are mixed with chili, while the non-spicy version, suitable for children, is mixed with tomato sauce. Dumplings can be either fried or served in the soup.
3. Singaporean Carrot Cake
Singaporean carrot cake is made from eggs, preserved radish (chai poh), and white radish flour. Although originating from China, this dish is widely popular in Singapore and Malaysia. Carrot cake in Singapore comes in various forms such as: the 'black' version (made with dark, thick and sticky sweet sauce), the crispy version with egg, or the version cut into small pieces like carrot cake in Vietnam.
4. Singaporean Dim Sum
Another dish inspired by Hong Kong/Shanghai that can be easily found in Singapore is Dim Sum or its original name 'Dian xin.' Common Dim Sum brunch includes: BBQ Pork Bun – BBQ pork bun, steamed Xiao Long Bao dumplings, Siew Mai dumplings (pork, mushroom, or seafood filling..), Chee Chong Fun rice rolls, and many more.
5. Singaporean Kaya Toast & Runny Egg Sandwich
The only traditional breakfast dish of Singaporeans is the coconut jam filled toast with a couple of eggs. The traditional toast is a rectangular white loaf baked in the oven, evenly spread with kaya inside of two slices - a kind of runny jam or sauce originating from Malaysia made from coconut or eggs, then topped with a thick slab of slowly melting butter between two warm bread slices. This is the classic Kaya toast style in Singapore. Additionally, variations can be used such as thinly sliced brown bread, round milk buns, or “Jiam Tao Loh Tee” - a type of French bread.
6. Chili Crab/ Black Pepper Crab
The two most popular crab cooking styles in Singapore are with chili sauce, slightly tomatoey and sweet and spicy or with black pepper sauce. Chili crab is often served with fried buns in delicious chili sauce. The crab undergoes two processes, boiled first, then fried to prevent the crab meat from sticking to the crab shell. You may also find many other crab cooking styles such as: salted egg crab or Singaporean crab noodles.
7. Laksa Noodles
Laksa noodles are a fusion dish from Chinese and Malaysian cuisines. There are two types of laksa noodles: Curry Laksa and Sour Laksa (Assam Laksa). Curry Laksa noodles are more widely known in Singapore, while Sour Laksa noodles are more commonly found in Malaysia like Penang Laksa. In fact, Laksa noodles have a wide variety of cooking styles with differences in fish ingredients, broth, and even the type of noodles.
Traditional Singaporean Curry Laksa uses noodles/ vermicelli, coconut milk, fried tofu puffs, a few slices of fish cake, shrimp, and cockles. Depending on the price adjustment or individual taste, the dish may or may not include shrimp and cockles. Another unique style of Laksa noodles in Singapore is Katong Laksa with noodles cut into short segments and eaten with a spoon. Currently, there is still much debate surrounding the original cooking style of Katong Laksa.
8. Fish Head Curry
Fish head curry originates from Southern India but undergoes a strong influence of multiculturalism in Singapore. The dish has a very distinctive flavor, with half or the whole head of a red snapper stewed with curry and a mixture of various vegetables such as okra and eggplant. Indian-style curry has a spicier, bolder flavor, while Chinese-style curry tends to be more mild and sweet. Additionally, you can try fish head curry with a hint of sourness (Assam).
9. Bak Chor Mee (Minced Meat Noodles)
Bak Chor Mee (肉脞面) is a noodle dish cooked with minced pork, pork liver, meatballs, sliced fish cake, and vinegar to create a moist texture for the dish.
Especially, diners can request the restaurant to prepare it 'dry' to fully appreciate the flavor of the sauce. You can choose between chili sauce or tomato sauce and the type of noodles you prefer. Typically, noodles are divided into 2 basic types either flat noodles (Mee Pok) or thin noodles/ vermicelli (Mee Kia). Some shops also offer additional options such as: rice vermicelli (bee hoon), Chinese salted flour noodles (Mee Sua), or rice flour noodles (Mee Tai). Another variation of the noodle dish includes a separate soup, exclusive with homemade noodles very famous at Blk 15, Bedok South Road, Singapore 460015.
10. Fried Oyster Omelette (Orh Lua)
This is a popular dish at Hawker centers in Singapore as well as at night markets in Taiwan and is favored by many foreign tourists and locals alike. Fried oyster omelette can be found at fried carrot cake stalls because both dishes have similar cooking methods and ingredients, including eggs and potato flour mixed into the eggs when frying to create a fluffy texture. Another cooking style is without potato flour, with a slightly higher price due to the greater amount of eggs needed. Additionally, in Singapore, there is a special chili vinegar specifically for this fried oyster omelette.
11. Hokkien Prawn Mee (Fujian-style Stir-fried Prawn Noodles)
Singapore's Hokkien prawn mee is a combination of egg noodles and stir-fried rice noodles with prawns, thinly sliced pork, and cuttlefish. At some mobile food stalls, thinly sliced pork and various unique flavors are added. This dish also has another version called Hokkien Char Mee with black sauce and using only one type of egg noodles.
12. Satay Grilled Meat
Satay grilled meat is one of the famous snacks in Singapore that tourists cannot miss. This is meat marinated with turmeric and grilled over charcoal. Satay originates from Indonesia and has become a famous dish at street food stalls in Singapore. The types of meat used for skewering include chicken, beef, and pork sold at Chinese stalls. Rice cakes, onions, and cucumbers are often served with satay grilled meat.
13. Singapore Sambal Stingray Grilled in Sambal Sauce
Also known as Ikan Bakar (grilled fish), grilled stingray is becoming a signature dish in Singapore. The fish is grilled with banana leaves in the traditional method, then topped with sambal sauce consisting of shallots, chili, and tamarind on top of the grilled fish. For added flavor, you should squeeze some lime before eating!
14. Singapore Tofu Pudding
Tofu pudding is a Chinese dessert made from young tofu and sugar syrup. Traditional tofu pudding is very smooth, often eaten hot or cold. Some places also add jelly, soy milk to make the dish more attractive. Recently, tofu pudding is made by adding gelatin, making it smoother, chewier, and with various flavors like mango, durian, or sesame.
15. Singapore Shaved Ice
With ingredients including red beans, jelly, shaved ice. This dish has a mountain-shaped form placed in a tall bowl or glass, then sprayed with condensed milk or rose syrup to create eye-catching colors. Some other versions of shaved ice also include ice cream or durian syrup and chocolate.
16. Singapore Steamed Rice Cakes
This is also a popular breakfast dish in Singapore and Johor, most shops only open in the morning and close at noon. The rice cake is made from rice flour and water combined together and steamed until cooked. On top, radish and green chili are added.
17. Durian
Durian is dubbed the king of fruits in Southeast Asia and is a specialty of the Lion City. There is even a theater built with a durian-shaped model in Singapore. In Singapore, desserts made from durian such as durian cakes, durian egg tarts are also processed. There's a small note, because the smell of durian is quite distinctive, you can smell it very clearly, so in Singapore there are some rules prohibiting bringing durians to public places like trains or buses, you should pay attention!
18. Biryani Fried Rice
Biryani is a fried rice dish with an Indian Muslim style using a special long grain rice, usually Basmati rice. Types of chicken, beef, and fish are often added to this rice dish. In addition, chili powder and the strong aroma of cinnamon, cloves, cardamom powder, and bay leaves are added. Biryani fried rice is quite dry so it is often served with curry and chili sauce.
19. Coconut Rice (Nasi Lemak)
Previously, Nasi Lemak was a breakfast dish, but now it's also popular for lunch and dinner. Although originating as a traditional Malaysian dish, with a few tweaks in preparation, Singapore's version of Nasi Lemak still retains its rich and creamy flavor. The rice is steamed with coconut milk and mixed with pandan leaves to create a very distinctive taste.
20. Siamese Noodles
Popular in the Muslim community as well as in China, Siamese noodles have now become one of the delicious dishes in Singapore. Siamese noodles consist of noodles with a sweet, spicy sauce, sour taste of tamarind, dried shrimp, and bean sprouts. In some places, boiled eggs, bean sprouts, and fermented soybeans are also added.
21. Peanut Sauce Noodles – Mee Rebus
Compared to Siamese noodles, Mee Rebus has thicker noodles with a slightly sweet and spicy taste. The sauce is made from tomatoes, curry powder, dried shrimp, peanuts, and salted soybeans. The blending of flavors is also a characteristic feature in Singaporean cuisine - seemingly 'opposites' but harmoniously combined. You definitely have to try it!
22. Roti Prata
Roti Prata, originating from India, is a popular breakfast choice in Singapore. It's a type of flatbread made from thinly rolled dough, commonly prepared in various forms by adding butter, eggs, mushrooms, onions, and even chocolate into the dough. The dough is kneaded multiple times into thin layers before being folded. In some shops, the dough is kneaded thinly and then grilled on a metal pan. Roti Prata is served with fish or chicken curry sauce, or it can also be with sugar.
23. Rice Vermicelli
Fish Head Bee Hoon, a famous fish soup in Singapore, is made from fish meat or pork bones stewed for hours. In some shops, condensed milk is added to make the dish more appealing. However, this Bee Hoon dish, if not skillfully prepared, may have a slightly fishy smell and be quite selective for customers.
24. Mixed Fruit and Vegetable Salad – Rojak
This is a local salad, a combination of Chinese and Malaysian cuisines. This salad consists of bean sprouts, fried tofu, pineapple, cucumber, roasted peanuts, and turnips. All these ingredients are mixed with a special shrimp paste sauce. The sauce is made from prawn paste, sugar, lime, and chili sauce. This dish is definitely a delicious blend of sweet, sour, and spicy flavors.
25. Singaporean Chicken Rice
Singaporean chicken rice, originally from Hainan Island (China), has quickly gained popularity among the locals and become an indispensable national dish in Singaporean cuisine. The rice is usually cooked with chicken, ginger, garlic, and sometimes pandan leaves are added to enhance the flavor of the rice. Chili sauce made from garlic and red chili is served alongside the rice.
26. Roast Duck Rice
Occasionally, some chicken rice stalls also sell roast duck rice with equally delicious flavors. The popular roast duck rice features succulent pieces of Hong Kong-style roasted duck, marinated in white wine and red wine for roasting. Another version involves using taro, roasted duck meat with tofu, eggs, and roasted peanuts, offering distinctly delicious flavors.
27. Fried Kway Teow
Fried kway teow is made from stir-frying flat rice noodles with dark soy sauce along with nutritious seafood such as shrimp, clams, topped with finely sliced omelette, bean sprouts, spring onions, and a hint of spicy chili sauce, creating a distinctive flavor for the dish. This is an energy-rich dish, so after a busy day of shopping and sightseeing, this will be the perfect choice for you.
28. Indian-style Curry Puff
Curry Puff is a famous snack in Singapore, made from curry sauce, chicken, potatoes, and eggs. Some other versions also use sweet potatoes, sardines, or even durian.
29. Steamed Fish Head
Singapore has many people who used to make a living by fishing, then processing and selling right at the market in residential areas. Therefore, the fish head hotpot dish was born. The hotpot broth is usually cooked from a mixture of potatoes, sour plums, fish bones, and vegetables to enhance the flavor of the soup. Fresh fish meat is the main dish. Grouper, red snapper... are the most popular choices for this dish.
30. Popiah Spring Rolls
The round Popiah skin is made from a thin rolled flour dough and rolled with filling inside, after being smeared with a sweet sauce called hoisin. The main ingredients of a Popiah often include small shrimp, boiled eggs, sausage, lettuce, bean sprouts, cooked carrots, and turnips. Truly a culinary experience in Singapore that is both filling and healthy, #teamKlook, right?
31. BBQ Party in Singapore
Similar to young people in Vietnam and many other countries in the region, Singaporeans also enjoy gathering with friends and sharing delicious food. Therefore, BBQ parties are indispensable in the list of 'chill liu riu' activities every weekend or holiday. BBQ parties in Singapore are incredibly diverse; you can choose Korean-style BBQ, Japanese-style, or go back to basics with Satay grilling, fresh seafood...
32. Singaporean Desserts - Unmissable Sweet Treats
After filling up with main dishes, you probably need some sweet and energy-rich dessert options. Chendol (a combination of rice flour jelly, coconut milk, red beans...), ice cream sandwiches, mango pudding, Pulut Hitam, Sugee cake... are famous names that #teamKlook should try. Pro tip: pair sweet treats with strong tea to balance the flavors!
33. Halal Food in Singapore
With a large Muslim population, Halal specialties in Singapore (meaning not using any ingredients from pork) are an essential part of the Singaporean culinary scene. Don't think that Halal dishes are boring! On the contrary, the Halal food menu in Singapore is extremely diverse, characterized by the combination of rich spices and herbs, leaving a very different impression compared to Halal cuisine in Malaysia or Indonesia.
34. IRVINS Salted Egg Singapore
IRVINS Salted Egg is a famous snack in Singapore, made from salted eggs and other ingredients such as potatoes, cheese, shrimp,... This dish has a rich, creamy, and delicious flavor that everyone loves.
IRVINS Salted Egg was created by Irvin Gunawan, a Singaporean of Indonesian descent. He started this business in 2012 and quickly gained popularity. Currently, IRVINS Salted Egg is available in over 20 countries worldwide, including Vietnam.
Singaporean cuisine is indeed incredibly diverse, isn't it? This list of Singaporean dishes is just a tiny, tiny part. If you have time, dedicate a session to explore more, you'll surely be amazed. But first thing's first, invite your friends and schedule a perfect trip to Singapore right away.
Of course, don't forget to book essential amenities when traveling to Singapore independently on Klook, such as SIM cards, WiFi, transportation, and tickets to famous attractions in Singapore!
How many Singaporean specialties have you tasted so far?
