Food
Singaporean cuisine is extensively diverse due to the historic blending of cultures. Many of the dishes are rooted in countries such as China, India, and Indonesia, but have their own Singaporean flare added to them. If you’re visiting this tiny melting pot of a nation, you should eat as much as you can, as the food is some of the best in the world and truly reflects the spirit of multiculturalism.
Food
Kopi: Singaporean-style coffee, kopi is an inexpensive, sweet caffeinated coffee drink that will get your day started the right way. Served at kopitiams (coffeeshops), regular kopi is hot black coffee mixed with condensed milk and sugar while “kopi peng” is the iced version.
Bak kut teh: This soup’s literal translation is “meat bone tea” and the more popular Teochow style is what I tried while in Singapore. Teochow style bak kut teh’s broth is clear and peppery, filled with herbs and spices that have been simmered with the pork bones for hours. Bak kut teh is Singaporean soul-food at it’s most basic, and should definitely be tried at least once.
Soya beancurd: Originating from Chinese cuisine, soya beancurd is a light and creamy tofu pudding. The same dish that’s found in Hong Kong, soya beancurd is traditionally eaten as a dessert. My favorite place to get this cool, creamy treat was at Lao Ban Soya Beancurd hawker stall at Maxwell in Chinatown.
Nasi lemak: Indonesian food at its best! This dish consists of several different ingredients to create its traditional flavor: steamed coconut rice, cucumbers, peanuts, ikan bilis, and sambal. At Nasi Lemak Kukus on Selegie Road, you can get unlimited servings of their fragrant, fluffy coconut rice and sambal for no additional charge. I also like that this place is self-serve style with lots of options—curries, rendang, fried chicken, and more—to customize your plate as traditionally or uniquely as you desire.
Sugarcane juice: Nothing is more refreshing while eating in the Singaporean heat than sipping some fresh-pressed sugarcane juice over ice. There are fruit juice hawker stalls that also serve this tasty drink. They usually come in large servings, so it’s nice to split a mug with a friend.
Wanton mee: Also a staple dish in Malaysia, wanton mee is a combination of chewy egg noodles, sweet sauce, char siu, and choy sum. With the dry version, wanton soup is served on the side. My friends and I enjoyed grabbing wanton mee from Boon Kee Wanton Mee in Clementi.
Tropical fruit
- Durian: Called the “king of fruits,” durian is a spiky tropical fruit that can potentially kill you if it falls out of its tree. They’re also notoriously stinky and are banned from the public transportation system in Singapore (just look for the signs!). Durian is not my personal favorite, but sample some if you’re in Singapore or Malaysia.
- Jackfruit: Although with an outer appearance similar to that of durian, jackfruit is not as pungent and has a different texture. In Western recipes, jackfruit is sometimes used as substitute for meat in pulled pork due to its texture and consistency.
- Dragonfruit: Also known as pitaya, dragonfruit is indigenous to Central America but is commonly grown throughout Southeast Asia. It’s packed full of nutrients and is great for your immune system, but also serves as a simple snack from a fruit stall.
Barbecued stingray: Stingray isn’t the first dish that comes to mind when “barbecue” is said, but at Chomp Chomp Food Centre, it’s a must eat. The slices of stingray are covered with sambal chili sauce, wrapped in a banana leaf, and simultaneously steamed and grilled. The final product is a flaky, tender fish with amazing flavor.
Chai tow kway: Also known as “carrot cake,” this dish consists of stir-fried cubes of radish, rice flour, garlic, eggs, and preserved radish. It’s served white, the “original” version, and black, where it’s fried with sweet, dark soya sauce. You can find this at many hawker centres, as it’s very popular.
Popiah: Originating from the Fujian Province of China, popiah is comparable to a spring roll. It can contain a number of ingredients: thinly sliced turnip, carrots, and beansprouts which have been stir-fried together, as well as fried bits, tofu, and lettuce. The dish’s name comes from the crepe-like outer wrapping or skin, which is called “popiah.”
Chilli crab: One of Singapore’s iconic national dishes, chilli crab features stir-fried crab coated with sweet, savory, and spicy tomato-based sauce. On the side, steamed or deep-fried buns, “mantous,” are served. Jumbo Seafood Restaurant is very popular, but be prepared to splurge a little because this dish runs a high price at all eateries.
Hokkien prawn mee: Another dish from the Fujian region in China, also referred to as the Hokkien area, these noodles are a favorite throughout Singapore. The combination of egg and rice noodles gets much of its flavor from the lard its sautéed in, as well as the pork bits and prawn mixed in. Ah Hock Fried Hokkien Noodles in Chomp Chomp specializes in Hokkien mee—the line is usually quite lengthy during peak hours, but the wait is worth it.
Fish head curry: Just from the name, many people avoid trying this Singaporean specialty. It mixes South Indian curry spices and the fish head delicacy from Chinese culture with Southeast Asian flare. Fish head curry is spicy, flavorful, and best shared with friends.
Katong laksa: Laksa is a popular Peranakan dish that includes rice noodles in a spicy soup. Katong laksa is a variant of this, with a thick, creamier broth.
Satay: Satay is a tasty way to enjoy marinated, skewered meat in small portions. It’s popular throughout Southeast Asia and comes from Indonesia. In Singapore, satay is usually served with a spicy and sweet peanut sauce for dipping.
Oyster omelette: Even if you’re not a huge fan of oysters for their flavor or texture, oyster omelettes are still something worth trying. It’s enjoyed across Asia, but may or may not be your cup of tea due to its savory and unique oyster-filled taste.
Roti prata: This is one of my favorite late-night foods to grab with friends. It’s basically a stretched out flat bread that’s been fried in butter and accompanied by curry. Variations of roti prata have cheese, onions, bananas, eggs, or even chocolate added.
Hainanese chicken rice: Also popular in Malaysia, Hainanese chicken rice is a savory combination of poached chicken and oily, garlic-y, pandan-flavored rice. This dish originates from early Chinese immigrants who came from Hainan Province in southern China. Tian Tian hawker stall in Maxwell is well-known for their’s, but some have said the quality has dipped since I visited in 2014.
Hawker Centres
Although hawker centres’ cheap prices (starting from $3-$5 SGD) may seem off-putting, the quality of food is amazing. Many locals visit their favorite hawker stalls just to get that one dish they’ve been craving. Whether you’re a budget traveler, foodie, or in Singapore to live on the lavish side, hawker centres embody the nation’s melting pot-vibe through food and people. Some of my favorites include:
- Chomp Chomp: Amazing grilled foods and favorites.
- Tekka Center: Indian fare in the heart of Little India.
- Maxwell: Chinatown’s hawker centre.
- Raffles: Known for satay, amongst other dishes.
- Old Airport Road: One of the oldest and largest in Singapore.
- Clementi: A smaller hawker centre, but one of my favorites.
Travel tip: Hawker Centres get very busy, especially during peak meal hours. Hovering around tables waiting for others to finish is quite normal—taking into consideration personal space of course. Claim your seats by leaving an umbrella or packet of tissues on the seat. Singapore has a very low crime rate and it’s standard to leave personal items on seats for this reason.