Singaporean food reflects the multicultural background of its population, incorporating Malay, Chinese, Indonesian, Indian, and western elements. I mean, you can literally get a sense of it, if you set lunch meal at Tanjong Pagar.
A trip to either hawker centers or shopping mall food courts will not only be satisfying for your taste buds, but also offer a unique experience.
This compilation includes our top picks for delicious Singaporean dishes, ranging from casual street vendors to upscale rooftop dining venues, found throughout the city-state.
1: Laksa
Laksa showcases a perfect fusion of Chinese and Malay flavors and ingredients in just one bowl. Rice noodles are typically the base and carbohydrate component of a bowl of laksa, with a sauce or curry, protein, and frequently vegetables and herbs.
There are various kinds of laksa, with some containing creamy coconut milk while others have a thinner broth. Laksa is enjoyed throughout the Malay peninsula and in Singapore, you’ll discover several highly renowned laksa eateries.
2: Cendol (a Coconut-based Dessert)
The well-known Cendol (often spelled as Chendol) is the top choice for a refreshing summer treat in Singapore’s hot weather. This dessert is made with coconut milk and sweetened with palm sugar, then garnished with pandan jelly, red beans, and more coconut milk.
These simple components are essential for creating a delicious and unforgettable serving of cendol. In other places, red beans, sweet corn, and attap chee are additionally used as ingredients. Usually, this can be found at a hawker center or a food court within a shopping mall.
3: Prawn Mee (Noodles)
Blanco Court Prawn Mee, situated near Haji Lane, is the nearest dining option for locals after exploring the distinctive artworks in the area. It’s an independent business that focuses on selling prawn noodles that are akin to the ones served in a hawker center or mall food court.
Blanco Court has been quite famous for their traditional Prawn Mee dishes since 1928, and their prawn noodles are some of the top ones I’ve ever tried. Enjoy a plate of yellow noodles (bee hoon, or a mix of both), topped with crunchy pork lard, fried shallots, and prawns.
4: Rojak Sauce (Local Mixture of Salads)
At first look, the salad might seem dark and sticky, but once tasted, you will be impressed by the delicious mix of sweet and savory tastes. This dish includes tiao, radish, pineapple, cucumber, and roasted peanuts.
In informal Malay language, rojak translates to “interesting mix,” and the dish truly lives up to its name. Undoubtedly, the sauce is what sets apart a superb rojak. Because of this, it is a fantastic blend of sweet, tangy, and hot tastes that would not be the same without this condiment.
5: Mee Siam (Sweet-Spicy, Tangy Gravy)
Mee Siam is a dish thought to originate from a combination of Malay and Peranakan influences, enhanced with a Thai (Siamese) flavor profile.
Mee siam is a well-liked noodle dish in Malaysia and Singapore. The tangy sauce of it reminds one of Thai taste profiles. The bee hoon, on the other hand, is covered in a unique sauce made with tamarind, sugar, belacan, and taucheo.
Next, the dish is decorated with sliced hard-boiled eggs, prawns, fish cake, fried tau pok (bean curd) cut into small pieces, bean sprouts, and Chinese chives.
In general, this meal is bound to excite your taste buds with a burst of flavors as you enjoy it!
6: Peranakan Cuisine
Singapore’s widely renowned dish is the spicy Laksa made with coconut milk.
Usually, it is seasoned with coconut milk, dried shrimp, and garnished with laksa leaves, prawns, fishcake, and, if desired, cockles (for those who do not enjoy seafood).
Katong Laksa, a unique dish from Singapore, consists of vermicelli cut into short strands and is traditionally enjoyed with just a spoon, without the need for chopsticks or a fork.
There is a lot of disagreement on which eatery serves the authentic Katong Laksa, even though all the bowls are delicious in their own way. I often visit the one in Katong more frequently.
7: Chwee Kueh
Chwee Kueh is a traditional Teochew dish made by steaming a mixture of rice flour and water to create a unique cup-like shape. Chai poh (preserved radish) is added as a topping, with the option to include chilli. The reason behind the name Chwee Kueh is due to a tiny depression in its middle where water gathers post-steaming, leading to it also being known as Water Rice Cake.
Bedok Chwee Kueh is known for serving some of the best chwee kuehs in the city, which are delicious, steamed rice cakes covered with oily preserved radish. Jian Bo and Ghim Moh Chwee Kueh are also favorite choices among diners at Tiong Bahru Food Centre.
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