Where to Eat
Uniquely Singapore Cuisine
Singapore’s cultural diversity is very much reflected in the variety of local food it has to offer – Chinese, Malay, Indian, Peranakan and much, much more.
Let's Makan! – A Taste of The Must-Try Local Delights |
|
 |
Bak Kut The:
The spice packet can be used to flavour not only this hearty Hokkien soup, but also any dish that calls for a mix of star anise, cinnamon, cloves, coriander, cumin and fennel. There is also a Teochew version of bak kut teh that is clear and simple, cooked with just garlic, pepper and light soya sauce. |
|
 |
Fried Carrot Cake:
A popular Chinese dish that used to be eaten for breakfast, is now eaten at all hours. Teochew in origin, it started out fried and scrambled, until the 1970s when a smart hawker in Toa Payoh fried it crisp like a pancake, followed soon after by the Hong Kong dim sum chef’s version - steamed with a seasoned soya sauce. |
|
 |
Hainanese Chicken Rise:
A candidate for ‘national dish’, it can be found in every street corner coffeeshop and coffee houses of hotels in Singapore. Brought to Singapore by immigrants from Hainan, China, it has evolved to become the delicious Singaporean dish it is today. |
|
 |
Satay:
Singapore Satay is certainly considered one of the most popular visitor choices. It is considered originally a Malay creation but over time, the Peranakans and Chinese began making it as well.
|
|
 |
Roti Prata:
A Singaporean Indian dish, Roti Prata is an all time local favourite fit for breakfast, lunch, dinner or supper! One can choose from an array of flavours – plain (as above) or with eggs and onions. For the more adventurous, it can also be served with cheese or ice-cream. |
|
