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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 garlic, dark soy sauce, lard, 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 bo ...


Cheap and Good Food in CBD Area
Get more bang for your buck with our guide to cheap and good food around the CBD area, brought to you by Streetdirectory #makanmonday! Here is a list of hawker stalls which offerings have proven to be nothing short of shiok! 1. Outram Park Yahu ...

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 ...

easy homemade ice cream recipe
Have you ever wondered if there was a less expensive and healthier alternative to the sugary and preservative filled ice cream that you purchase in supermarkets? If you have or if you would truly like to try homemade ice cream then hopefully th ...

Fish Head Curry
  Curry fish head comes with 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-head dishes are rare in ...

Fishball Noodles, Fried Hokkien Mee
  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 succulent. Boiled fis ...

Fried Carrot Cake
Also 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 ...

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. As we commonly know, the dish comprises poached chicken served with fragran ...

Kaya Toast, Curry Puff
A popular breakfast with Singaporeans, named Kaya Toast. 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 ...

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 ...

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 s ...

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 begins with 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 a stock made from ...

Nonya Kueh, Popiah
These 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, pleasing platter, and ...

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