SINGAPORE FOOD

Bak Kut Teh
Bak Kut Teh is a Chinese pork ribs soup cooked in herbs like five spices, star anise, cinnamon, clove, fennel seeds, dang gui, pepper and garlic.
It is eaten with rice and other accompaniments including fried dough and salted vegetables. It is also sometimes served with Chinese tea, as many believe that Chinese tea (particularly Tieguanyin) dissolves the copious amount of fat consumed in this pork-laden dish.

Char Kway Teow

Char Kway Teow is a savoury sweet noodle dish.
 It consists of yellow noodles and broad wide noodles cooked together with pork lard, sweet sauce, dark sauce, bean sprouts, eggs, Chinese sausages, fish cakes and optional cockles.

Chilli Crab

Crabs that are being cooked in thick tomato and chilli based gravy. The crab is covered with plentiful of gravy and the crab meat is best eaten with the gravy. A pleasant accompaniment is the fried ‘man-tou” (fried buns) which is best eaten with the thick gravy.Many seafood restaurants offer this delightful dish.
 

Hainanese Chicken Rice

This dish is originated by the people in China, Hainan Island and has since then been Singaporeans regular dish eaten usually for lunch or dinner. It is mainly cooked with garlic, scallion and ginger and the rice is cooked till fragrant.It is commonly found in hawker centres, coffee shops and restaurants.

Hokkien ‘Mee’ (Noodles)

Hokkien Mee dish is cooked with yellow noodles and white noodle cooked with prawn stock, bean sprouts, prawns, squids, eggs and spring onions.
It is eaten with lime squeezed on the noodle dish giving it a slight tangy taste to the noodles and best eaten with sambal chilli.

Fish Head Curry

Fish Head Curry is a dish where the head of a fish, particularly red snapper is semi-stewed in thick curry gravy and lady’s’ fingers, brinjals are added to the dish. It is best eaten with white rice.
 There are various versions to this dish, particularly the Indian, Chinese and Peranakan versions which may differ in terms of the curry gravy.
 

Fried Carrot Cake

Fried carrot cake is a favourite dish among many Singaporeans. It is flour mixed with radish and fried with dark sauce, turnip and sweet sauce and topped off with spring onions (‘black’ version), or fried without the sweet sauce (‘white’ version).

Rojak

A tasty local infused salad consisting of fruits, fried dough fritters, turnips, bean sprouts, cucumbers topped off with prawn paste and crushed peanuts. The gravy has a unique flavour that will entice one’s appetite for more.Rojak can sometimes be found at hawker centres and coffee shops.

Roti Prata

Roti Prata originates from Southern India and is a type of Indian pancake made of flour. It comes with a variation of fillings including egg, cheese, banana, onions, meat or even topped off with a scoop of ice cream. It is served with hot curry gravy. Some people prefer to eat it with sugar.

Satay

Satay is a dish consisting of bite-sized pieces of meat grilled on skewers. They come in chicken, mutton, pork and beef. It is served with a flavourful spicy peanut sauce, slices of cucumbers and onions.