10 Best Top Foods You Must Try in Singapore
You simply can’t visit Singapore without trying Laksa at least once. It’s not hard to find a food court vendor knocking out this rice noodle dish topped with spicy, fragrant curry often made from coconut milk along with vegetables and meat or seafood. This is fusion food, a unique blend of Malay and Chinese cuisines colliding to make this mouth-watering Singaporean dish.
While satay didn’t originate in Singapore, it’s become synonymous with the food court hawker stalls. If you’re struggling with the dizzying number of food options, make a beeline for the neatest satay stall where charcoal-grilled sticks of beef or chicken and slathered in a rich peanut sauce and served with cooling slices of cucumber and onions.
Keep a look out for one of the traditional kopitiams or coffee houses where you can pick up your morning breakfast. Locals opt for toast slathered in kaya, a jam made from sugar, coconut cream and flavoured with pandan leaves. Best served with strong black coffee.
Soft Boiled Eggs and Coffee
If kaya toast isn’t your thing, you could always opt for Singapore’s eggs lightly boiled, cracked into a bowl and served with salty soy sauce and lots of white pepper. The simple creamy dish is a delight and a go-to breakfast for many Singaporeans every morning. Like kaya toast, it’s best served with a mug of black coffee.
You’ll find hokkien mee across South East Asia, though it’s roots stem from Fujian province in China. These stir-fried egg or rice noodles cooked with egg, bean sprouts, seafood and sauces are the perfect introduction to the food scene in Singapore. You can easily pep up your dish with some of the sambal chili sauce.
There are few things are pleasing as a plate of chicken rice. Though it might look simple, it’s packed with flavour. Sliced poached chicken tops a heap of oily jasmine rice and is accompanied by the house sauce which differs from vendor to vendor – though is typically made from ginger, chillies and soy sauce. It’s one of Singapore’s most beloved dishes and righty so.
You haven’t truly tried Singaporean cuisine until you’ve tasted rojak. The name translates to ‘mixture’ and that’s exactly what it is – a combination of fruits like guava and pineapple, vegetables, bean sprouts dressed in a sauce made from palm sugar and shrimp paste. It’s sticky, sweet and sour with crunch coming from crushed peanuts.
Murtabak is similar to an Indian roti – dough kneaded and worked until thin and folded up with a mixture of eggs, meat, onions and Indian spices before being cooked into crisp on an oily griddle. Best eaten straight off the grill with a curry side if you can handle the heat and works perfectly for a snack on the go. The best, unsurprisingly, are found in Singapore’s Little Indian.
In some form or other, you can find oyster omelettes across South East Asia and beyond, but Singapore knock out some of the best. It’s a creamy, rich mess of gooey batter, eggs, bean sprouts and, of course, lightly-cooked oysters. You can cut through the richness using the accompanying chilli sauce. Every vendor has their own recipe and they can be surprisingly different depending on where you go.
We couldn’t mention Singapore without including their roast meat vendors. While the dish originates in China, it’s been embraced wholeheartedly by Singaporeans. Pork and duck are marinated in a range of spices ad cooked in large ovens until crisp and golden. Served sliced on a mound of steamy rice and topped with a sticky gravy.
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