I’ll be straight up and say I thoroughly enjoyed the food in Singapore…like A LOT! One of the best things about being in Singapore was undoubtedly the food. I especially loved the multi-cultural diversity and variety of local cuisine on offer, from Korean to Chinese, Indian to Vietnamese etc..you get the drift. You could come to Singapore to eat your heart out and try all of the local delicacies here. #yumyum
Hainanese Chicken & rice
Pretty self-explanatory but this dish consists of soft, oily coated rice with usually either steamed or boiled chicken (super tender!) with a small side of cucumber. Sounds simple, but simple is good and it is a beloved and ‘national dish’ of Singapore.
Kaya Toast & soft boiled eggs
Kaya Toast and soft-boiled eggs is one of the most common (and traditional) breakfasts’ in Singapore, and accompanied with coffee or tea. You’ll see it on just about every breakfast menu you will look at and generally Kaya toast consists of crunchy toast, softened butter and kaya jam. Kaya is a sweet coconut egg jam spread generously over the toasted bread, made from coconut milk, eggs, pandan leaf and sugar.
Hokkien Mee is one of the most popular fried noodle dishes in Singapore and includes a mixture of both yellow egg noodles and white rice noodles that are fried in a wok with egg, often pieces of seafood (usually squid and shrimp), and bean sprouts. It can be prepared slightly different from place to place ( some stir frying it more dry and others making it with a gravy sauce) Hokkien Mee is then typically served with some sambal chili sauce, plus a calamansi to squeeze on top for an extra citrusy sourness.
Satay is a popular food unique to Malaysia and Singapore. It makes a great starter/entrée and is always accompanied with a peanut sauce and cucumber-chili relish. Satay is basically skewered Turmeric marinated meat that is grilled on an open fire that usually meats like chicken, beef, mutton and pork.
Bak Kut Teh
Bak kut teh is pretty popular in Singapore and it’s usually eaten with either rice or noodles, as well as with youtiao – long pieces of deep-fried dough, common across many Asian countries. Bak kut teh translates to “meat bone tea”, and consists of meaty pork ribs simmered in a complex broth of herbs and spices for hours and hours (to get the best flavour of course).
Roti Prata is an Indian bread or sort of like a pancake and made using egg, flour and water (and also sometimes onions, mushrooms and cheese depending on the variety). It is traditionally served with fish or chicken curry and it also makes a great sweet dish by adding chocolate, ice-cream or just by sprinkling sugar on top.
Its defining characteristic is the spicy coconut-based curry soup and the noodles – thick vermicelli cut into shorter pieces that can be easily slurped up with a spoon. To enhance the flavor even more, slices of fish, cockles and shrimp are added for a hearty meal.
Rojak means ‘mixture’ in Malay, and it associates with different variations of fruits and vegetables salads. There are many different versions of Rojak’s in Singapore which can include fried dough fritters, bean curds, boiled potatoes, eggs, bean sprouts, cucumbers, and other ingredients mixed in thick spicy peanut sauce.
Chilli Crab is probably another of the most famous Singapore dishes and you cannot leave Singapore without tasting the famous Chilli Crab! It is a seafood dish (obviously) and includes a sweet, savoury and spicy tomato based sauce for the crab and delicious mini mantou buns. Tip: It’s totally acceptable to eat with your fingers for this one.
Carrot cake in Singapore is not a dessert…it’s a savoury dish that tastes nothing like carrot cake in the western world and there aren’t even carrots in it! The “carrot” is a white radish or daikon and is cut up into little pieces and fried with turnip, eggs, garlic, spring onions, soy sauce and fish sauce. There is also the option to have it ‘white’ or ‘black’ which is only slightly different with sweet dark soy sauce added to the dark version and not in the white.