Singapore Food in Singapore

Eating is a national pastime in Singapore. Furthermore, with the variety of places to enjoy this pastime, it is no surprise at all if the phrase "eat to your heart's content" had originated from Singapore.

Malay, Chinese, Indonesian, Peranakan, Indian, Thai, Japanese, Korean cuisine, and more compete one another in the "battle of the taste buds"! On top of that, there is Singapore's vast array of hawker stalls and restaurants that range from global franchises to gourmet delis to posh six-star settings. To further promote this delicious pastime, there are seemingly endless food promotions and tours - including the Singapore Food Festival in July - which are held throughout the year.

Furthermore, food and entertainment often go together like hand and glove. Many places offer both excellent food and entertainment options, thus enabling you to enjoy the best of both worlds in one location.

Indeed, all these attractions have created a food paradise like no other. Food has become something that is thoroughly appreciated by every Singaporean and visitor alike!

Chinese Food

Chinese food in Singapore can range from the subtle Cantonese to the fiery Szechuan cuisine. Rise is the staple in most Chinese cuisine. However, noodles made from several types of flour and cooked in a variety of styles are also popular. A Chinese meal will usually consist of rice accompanied by small portions of several types of meat, poultry, fish, and vegetables. There are over 80 different styles of cooking, although most would refer to them in terms of four to five main regions of China.

Cantonese

Known for its creativity, subtle flavors, and lightness of touch, Cantonese food is the most popular Chinese cuisine in Singapore. Popular Cantonese dishes include Shark's Fin Soup, Crispy Deep-Fried Chicken, Spring Rolls, Won Ton Soup, and Roast Suckling Pig. The most delicious of all dishes, however, is perhaps Dim Sum, which consists of steamed or fried buns, dumplings and pastries stuffed with meat, prawns, sweet sauces or herbs.

Hokkien

One of Singapore's favorite dishes is the Fried Hokkien Mee. It is a rich mixture of wheat flour noodles, which is often combined with rice vermicelli. This mixture of noodles is fried with heaps of garlic, prawns, pork, sliced squid, beansprouts, eggs, and Chinese chives, doused with rich pork stock. It is then served with thick chili paste and a tiny lime. Another Hokkien favorite is the Popiah. These are rolled crepes, which are filled with shredded Chinese turnips, bamboo shoots, beansprouts, prawns, eggs, and Chinese sausage. They are then seasoned with garlic, chili paste, and sweet bean sauce.

Teochew

Teochew cooking can be seen in its widespread use of gentle roasting and steaming, with only a touch of animal fat and seasonings. A major part of Teochew cooking is the crystal clear soups, which is achieved by a very low simmer, thus giving them a clean, light taste. Classic dishes include Steamed Fish and Braised Goose or Duck.

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Hainanese

For those visiting Singapore, Hainanese Chicken Rice is a must! It is simple yet superbly flavored. It is a combinations of chicken steeped in hot liquid, splashed with a touch of sesame oil and soy sauce, and served with rice cooked in chicken stock and a chili-garlic sauce. Indeed, it is as mouthwatering as it sounds. Visitors will be able to find Chicken Rice at hawker centers and food courts all over Singapore. Another popular Hainanese dish is called Steamboat. A chafing dish of boiling stock is placed in the center of the table for diners to cook their own meat, seafood, and vegetables. It will make a good dish for family reunions.

Hakka

Hakka cuisine is usually simple and straightforward. Beancurd is often used instead of meat as the main ingredient. Homemade wine is used to make heady soups, whilst the wine residue is used to cook chicken and pork. Among the more popular Hakka dishes are Beefball Soup and Yong Tau Foo, which is beancurd and vegetables stuffed with minced fish. Yong Tau Foo is quite popular and can be easily found at hawker centers and food courts.

Peking

Peking cuisine is the only regional Chinese cuisine that features mutton, generally in mutton soups and stews. The region's most famous dish is Peking Duck.

Szechuan

This particular cuisine is well noted for its strong flavors and reliance on hot chilies. Dishes that should be tried include Chicken or Prawns with Whole Dried Chilies, Deep-Fried Shredded Beef, and Duck Smoked Over Tea Leaves.

Herbal

Not surprisingly, herbal food is still popular as many Singaporean Chinese do rely on herbal remedies. The best known herbal dish in Singapore is Bak Kut Teh, which is a herbal soup containing pork ribs and served with fried dough sticks known as Yu Tiao. Stalls that specialize in Bak Kut Teh can be found in many hawker centers and coffee shops, especially in and around Chinatown.

Hawker Centres

Hawker centers are popular eating places. They are places where you will find an authentic variety of Chinese, Malay, and Indian treats. Not only are they served hygienically, but they are also very affordable. Dishes can be as low as S$2 or S$3per plate.

Hawkers will usually display their food specialties at their stall through photographs or actual dishes. This will only make things easier for the visitor who may not know what to order.

The tables in hawker centers have numbers on them. When ordering, simply inform the hawkers of your table number and they will then bring the food to you. However, do note that there are self-service stalls, which will require you to bring your ordered dishes to your table.

If there are no other vacant tables, sharing one with strangers is not a problem at hawker centers, food courts, and traditional coffee shops. In fact, it can even be a good way to ask others about their favorite food or stall.

Eating at hawker centers is quite convenient. Visitors will notice that most Singaporeans do eat at these places. They are very affordable yet tasty! Most hawker centers are located in the suburbs of Singapore, such as in housing estates. Clarke Quay and Bugis Street are two hawker centers that are located near the city.

Indian food in Singapore is characterized by its complex use of spices, which is used to make its staple curries. Generally, Indian food is not as hot and spicy as thought by most people. It can even be thought of as delicate in flavoring. The best place to try Indian cuisine is in Little India. There are several northern and southern Indian eateries there. Indian food can also be found at hawker centers and food courts.

Northern & Southern Indian Cuisine

The main difference between northern and southern Indian cuisine is that northern food is less spicy and more subtly spiced than the southern counterpart. Cow's milk is also used as a base in the north instead of coconut milk as in the south. Southern Indian cuisine is also distinctive in its use of curry leaves and mustard seed. Coconut milk, yogurt, and oil are used rather than cream and ghee, which are used by the northerners. Southern dishes called Korma are generally mild, although anything prefixed by Masala is likely to be hot.

Fish Head Curry

The most famous Singapore Indian dish is the Fish Head Curry. However, it will be a surprise to note that Fish Head Curry is actually not Indian. It is something of a regional creation but it does reflect Indian cooking through its complex use of spices with delicate flavoring. One should never leave Singapore without trying it!

Indian Muslim Food

Indian Muslim food, especially from the south, is widely popular in Singapore. Savory stuffed unleavened bread called Murtabak is an example of Indian Muslim food. Another specialty is Briyani, which is rice cooked with seasoned chicken or mutton.

Indian Vegetarian

As most Hindus are vegetarians, Indian vegetarian cuisine is virtually an art form. An excellent variety of vegetables, savory snacks, lentils and breads have been created, as well as desserts and milk-based sweetmeats. Vegetarian meals, along with a few southern dishes, are often served on a banana leaf. They usually come with a range of vegetables, pickles, chutneys and bread.

Tandoori

One of the highlights of northern Indian cuisine is food that is baked in a tandoori or clay oven. Wheat based breads, such as Chapati and tandoori baked Naan also originated in the north.

The Malay cuisine in Singapore is a blend of traditional dishes from Malaysia with strong influences from the Indonesian islands of Sumatra and Java. Like the Chinese cuisine, rice is also the staple food, which acts as a "neutralizer" for the spicy cuisine. For religious reasons, pork is never used in Malay and Indonesian cuisine.

Coconut

Coconut is an essential ingredient when cooking the dishes of this region. The coconut flesh is grated and squeezed to make coconut milk, which is used in countless gravies, as well as in cakes, drinks, and desserts. Freshly grated coconut is also sprinkled over many cakes.

Belacan

Belacan is another important ingredient in the Malay and Indonesian cuisine. It is a pungent dried shrimp paste, which is often combined with pounded fresh chilies to make the universally popular Sambal Belacan. The Sambal Belacan acts more as a sauce to add extra taste to any dish.

Spices & Herbs

Malay dishes does use a variety of spices to give it its characteristically piquant, spicy flavor. These various herbs are skillfully blended into dishes, gravies, soups, and sauces. Fragrant herbs, such as the kaffir lime leaf and lemon grass, shallots and garlic, ginger and galangal, are used. Dried spices include coriander, tamarind, turmeric, saffron, and cumin.

Satay

One of the most well-known and popular Malay dish is Satay. Pieces of mutton, beef, or chicken are skewered over charcoal and eaten with a rich peanut sauce, sliced cucumber, onions, and chunks of compressed rice.

Beef Rendang

Large chunks of beef are cooked with lashings, spices and herbs to come up with Beef Rendang. It is another hearty, and very spicy, favorite among Singaporeans.

Indonesian Favorites

A long-time Indonesian favorite is Nasi Padang. It is a name that describes a wide range of spicy meat, fish, poultry, and vegetable dishes, which had originated in the Padang district of West Sumatra. Another favorite is Soto Ayam, which is a spiced chicken stock served with chicken, beansprouts, and either potato croquette or compressed rice.

Desserts

Generally, Malay desserts and cakes are very rich in coconut milk and are great for those with a sweet tooth.

Nonya Food

The closest thing Singapore has to an indigenous cuisine is Nonya or Peranakan cuisine. Nonya food combines Chinese, Malay, and other influences into its own unique taste. The Peranakan people are actually descendants of early Chinese migrants who had settled in Penang, Malacca, and Singapore, and who had inter-married the local Malays. The men are called "Babas" and the women "Nonyas".

Basically, Nonya food combines Chinese ingredients with Malay spices and herbs, thus bringing together the culinary skills and flavor of both cultures. The results of this combination are dishes that are imaginative, tasty, and extremely subtle in taste. Chilies, belacan, and coconut milk are central to the unique flavors of Nonya dishes.

Peranakan specialty dishes include Otak-Otak, which is a wonderful blend of fish, coconut milk, chili paste, galangal, and herbs, all wrapped in a banana leaf. Another is Buah Keluak, a distinctive dish that combines chicken pieces with Indonesian black nuts to produce a rich sauce. Then there is Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums simmered gently together.

One should always leave room for desserts. Nonyas are noted for their scrumptious and colorful cakes and sweet, sticky delicacies.

Seafood

Among all the various seafood available, the Chili Crab is undoubtedly the pride of Singapore. Crabs, which are still in the shell, are stir-fried with garlic, sugar, tomato sauce, soy sauce, chili, and eggs, thus producing a gloriously messy sauce, which can be dipped by bread.

Most of the popular seafood restaurants can be found off the East Coast Parkway at the UDMC Seafood Centre. There are other good restaurants in other parts of Singapore too.

Vegetarian Food

Vegetarians need not fear the lack of variety of vegetarian dishes in Singapore. There are a growing number of Chinese and Indian vegetarian restaurants in Singapore. Most are located around Serangoon Road.

Other Asian Food

Apart from local food, other Asian restaurants are popular with both locals and visitors. Japanese cuisine, especially sushi and teppanyaki, has become widely accepted in Singapore. Japanese cuisine and sushi counters can even be seen in food courts. Thai restaurants have also gained a strong support, as Singaporeans do love strong spicy food. Korean and Vietnamese cuisine have also become quite popular and can be found in a number of shopping complexes. Most of the large hotels have fine Asian cuisine. These Asian cuisine are usually located along Orchard Road.

Western Food

Although Singapore dishes out quite a number of regional dishes, it should not be forgotten that the island also boasts a wide range of top-notch Western restaurants. In the recent years, a growing number of international restaurants serving first rate Western fare can be found all over Singapore. Visitors will be able to find a range of French, English, Mexican, Brazilian, Mediterranean, and Middle Eastern restaurants, all of which serve only the best food.

Tropical Fruits and Juices

Singapore has a bounty of tropical fruits at its disposal throughout the year due to its proximity to the equator. There is nothing more refreshing than a plate of tropical fruit or a cup of tropical fruit juice at the end of a satisfying meal. Visitors to Singapore will be able to find fruit and soft drink stalls wherever they go. Be it in hawker centers, coffee shops, food courts, or restaurants. Dukus, durians, jackfruits, lychees, mangoes, mangosteens, rambutans, papayas, starfruits, and watermelons are among the fruits most available and affordable.