25 Things You Must Know about Singapore’s most famous Food!
Hainanese chicken rice, fried Kway teow, bak kut teh
How much do you know about Nanyang cuisine?
Let’s follow in Mama’s footsteps
Bak Chor Mee is a very unique Singapore hawker dish, this dry noodle dish with ground pork, meatballs and braised mushrooms mixed with hot sauce is full to eat!
The island’s most famous is Dahua Pork Kway teow Noodles, one of two hawker stalls in Singapore to receive a Michelin star.
The chewy noodles were tossed in a delicious vinaigrette and filled with slices of tender pork and liver, minced meat, dumplings and a dash of fried halibut. At S $5 to S $10 a bowl, it’s a bargain
Bak kut teh
When it comes to Singapore’s most iconic dish, bak kut teh comes to mind
(New Bridge Road main outlet) is one of the best-known brands and the only Bak kut Teh outlet in Singapore to receive a Michelin Bib Gourmand.
Singapore bak kut teh generally comes in three main styles — a soy-based Hokkien soup base, a less common herbal Cantonese style; And a spicy Teochew flavor.
Songfa, on the other hand, specialises in Teochew-style traditional bak kut Teh soup. They are characterized by tender ribs, which are paired with a lighter aromatic soup base. Hot liquid clarity and spicy with light pepper flavor ~
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Banmian is handmade noodles cooked in soup with ingredients such as minced pork, anchovies, mushrooms and spinach.
The Whampoa Homemade noodles at the Whampoa Food Centre are unique and serve with a variety of delicious seafood ingredients, such as fish fillets, clams, abalone or prawns.
A light soup with a distinct sweetness.
Chendol
After CNN named “Singapore’s Chendol” one of the 50 best desserts in the world, the Cendol (or “Chendol”) is a sweet, icy dessert made with the signature green jelly paired with ingredients such as coconut milk and palm sugar.
ABC Brickworks Food Center Jin Jin Hot/Cold Dessert’s “Power Chendol” is flavorful with a thick syrup, and thick and heavy palm sugar gives it a rich flavor.
Fried kway teow
Kway teow, which is essentially rice noodle chow mein, is one of the most popular dishes at local hawker centres.
Outram Park Fried Kway Teow Mee at Hong Lim Food Centre serves a semi-wet, soft, egg-flavoured kway Teow with extra clams.
Chicken rice
A classic Singaporean dish. Hainanese chicken rice is made from fluffy rice cooked in chicken broth and served with cucumber, minced garlic, chili sauce and black sauce.
Perhaps the most famous chicken rice stall in Singapore is Tian Tian Henan Chicken Rice, where the chicken is tender and flavorful, and the queues are probably higher for tourists than locals.
Chilli crab
Chilli crab is arguably one of Singapore’s most iconic dishes,
You can’t talk about chilli crab without mentioning Roland in Marin Bale, creator of the Singapore chilli crab.
Compared to most seafood restaurants in Singapore, their chili sauce is redder, slightly spicy and sweet, and very delicious.
Fried kueh
Fried kueh is a typical Teochew dish with steamed rice cakes topped with pickled radish and served with gochujang sauce.
Belok Shui Kueh is one of the best fried kueh, a simple dish with a smooth, soft steamed rice cake topped with spicy pickled radish for a nostalgic taste.
Steamed rice
Traditional Clay pot requires rice to be cooked in a pot and requires very high heat.
Signature dishes at New Lucky Claypot Rice in Holland Drive include “Five-flavour” Clay Pot rice served for two (S $10 / S $15), three (S $15 / S $20) and four (S $20 / S $25). The “five flavor” rice includes ingredients such as chicken, mushroom, coriander, meat Patty and sausage.
Curry chicken noodle
When it comes to chicken curry noodles, the best bet is, of course, to visit Hong Lim Food Centre.
Downstairs Heng Kee Curry Chicken Rice Vermicelli – Original, rice vermicelli or yellow noodles, served with laksa-like curry soup topped with toppings such as potato cubes, fluffy tofu (or fried tofu), fish cake slices, bean sprouts and main course, is rich and tasty ~
samosas
Some of Singapore’s most popular samosas include Old Chang Kee, Polar and A1, though some independent hawker stalls also make very tasty samosas in a variety of styles.
Samosas are made with fragrant curried potatoes, chicken nuggets, boiled eggs and spices, and are a real treat when crunchy to bite into.
Fish head rice noodle soup
Mei Chi Road Fish Head Rice Vermicelli at Whampoa Food Centre offers fish fillet rice vermicelli, fish fillet soup, fish congee, seafood soup and special Tom Yum Goong soup at a cheap price of S $4.50 per bowl.
The clear fish soup (S $4.50) comes with plenty of fresh fillets (5-6 thick slices) and has a clear base that is slightly sweet and salty at the same time.
The subtle saltiness comes from the fried flatfish, whose head meat is cooked just right and bouncy.
Curry fish head
Muthu’s Curry, on Race Course Road, has been around for more than 40 years and is the epitome of South Indian cuisine.
Their curried fish heads with rich gravy and aromatic spices, accompanied by a glass of Mango Lassi, were a truly memorable dining experience.
Fish ball noodle
There are many fishball noodle stalls in Singapore, but it is already difficult to find handmade fish balls due to commercialisation.
The popularity of Atay Teochew Fishball Noodles at Xiamen Street Food Centre lies in the soft and elastic texture of their fish balls, which are made from fresh fish meat and sourced fresh from the market by the owner at 3am every day.
