A Delicacies Singapore Food & Where to Find Them
Singaporeans love eating. Perhaps this is the repercussion of the immense variety of foods found in Singapore or perhaps it is because of the very foodie nature of Singaporeans that aroused a great need for different gastronomic delights. Whatever ...
Bak Kut Teh Want to have an excellent late-night supper, Singaporean style? Simply ask any Chinese taxi driver on the night shit where he goes for bak kut teh!
How did it come about? The story goes that a gentleman from Quanzhou in China passed this secr ...
Char Kway Teow Flat rice noodles stir-fried with lard, garlic, dark soy sauce, bean sprouts, kale leaves, fishcake, fresh cockles, prawns, eggs and lup cheong (Chinese sausage): as prosaic as it sounds, char kway teow inspires heartfelt devotion in Singaporean bodi ...
Chilli Crab & Black Pepper Crab Chilli Crab, Singapore’s unofficial “national dish” had beginnings as humble as the country itself. In the 1950s, Madam Cher Yam Tian had a hawker stall right on the seashore, and she spent her time everyday from dusk till the wee hours of the mornin ...
Fish Head Curry Fish Head Curry
Curried fish head comes with not one, but two tales attached to it. One tells of Mr Gomez, an Indian cook working in Singapore half a century ago, who decided to cook up the fish heads that were then usually thrown away. Fish ...
Fishball Noodles, Fried Hokkien Mee Fishball Noodles
Fishballs are traditionally made from raw fish flesh, vigorously mashed to a paste and kneaded in a wooden bucket. The mixture is then flavoured and shaped into bite-size balls. When cooked, they are soft and bouncily succul ...
Fried Carrot Cake AIso known as chai tow kueh, this is a steamed cake of rice flour and shredded white radish - the ‘carrot’ it’s named after. Diced and stir-fried with garlic, salt-pickled radish, and eggs, it comes in two versions, one flavoured with sweet black soy ...
Hainanese Chicken Rice Immigrants from China’s Hainan Island brought chicken rice to Singapore many decades ago, and in the years since then it has become a national icon! It comprises poached chicken served with fragrant rice cooked in chicken broth with ginger and garlic ...
Kaya Toast, Curry Puff Kaya is a local jam made from eggs, sugar and coconut milk. Sometimes it is green in colour, and sometimes caramel coloured. It goes fabulously with bread toasted over charcoal and buttered — a popular breakfast with Singaporeans, named Kaya Toast. I ...
Laksa Definitely at the top of overseas Singaporeans’ list of most-missed dishes. Laksa plays off smooth, rice noodles against rich, velvety gravy of coconut milk, spices, dried shrimp and chilli, with toppings of fresh prawns, cockles, and sliced fishcake ...
Local Desserts Singapore’s desserts are even more colourful — literally — than its main courses. They’re hot or cold, sticky or clear, wobbly or firm, healthy or sinful.
Almost every food centre and food court in Singapore has a dessert stall serving up an endless ...
Mee Rebus, Chwee Kueh Mee Rebus Decades ago, this dish was sold by itinerant hawkers who carried a pole across their shoulders. On one end of the pole was a basket containing a pot of boiling water; at the other end was another basket containing ingredients for mee r ...
Mee Siam, Mee Goreng Mee Siam
This was originally a Thai dish of noodles made from rice flour noodles (vermicelli) and served in light, piquant gravy made from tamarind juice and dried shrimp, and served with toppings such as fresh calamansi, tiny cubes of fried ...
Nasi Briyani, Murtabak Nasi Briyani
This meal-in-one begins with washed uncooked rice fried gently in ghee or vegetable oil, together with a selection of spices and herbs such as cinnamon, pandan leaves, ginger, saffron and garlic.
This is then steamed in ...
Nonya Kueh, Popiah Nonya KuehStraits Chinese or Nonya kueh (cakes) are made from a variety of fulsome and flavourful ingredients such as coconut milk, sweet potatoes, tapioca, palm sugar and pandan leaves.
Presented together, they make up a colourful, pleas ...
Otak Otak, Prawn Mee Otak Otak Imagine fresh mackerel pounded and marinated with coconut milk, ground chilli, onions, lemongrass, blue ginger and turmeric.
Then imagine this fragrant paste wrapped in a fresh banana leaf — which brings its own subtle flavour a ...
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