The Culinary World of Singapore
Welcome to a culinary adventure in Singapore! This vibrant city is not only known for its impressive architecture and breathtaking skyline, but also for its diverse and delicious cuisine. In this blog article, I will give you a first insight into the culinary world of Singapore, from the most famous local dishes to the famous hawker centers where you can try these culinary delights.
Singapore is a melting pot of cultures, and this is reflected in the local cuisine. Here you will find a mix of Malay, Chinese, Indian and Western influences, resulting in a unique culinary experience.
Let's start with the most famous local dishes of Singapore:
Hainanese Chicken Rice
Singapore Chicken Rice, also known as Hainanese Chicken Rice, is my absolute favorite dish in Singapore. This delightful meal features poached chicken served with fragrant seasoned rice, chili sauce, and cucumber garnishes.
Originally from Hainan, China, it's now considered a national dish of Singapore and is widely available across the country, from food courts to hawker centers. Variations can also be found throughout Southeast Asia.
For me, Singapore Chicken Rice isn't just food—it's a nostalgic journey back to the flavors and memories of Singapore. The tender chicken, aromatic rice, and zesty chili sauce always leave me feeling content and satisfied.
Laksa
Laksa, a beloved spicy noodle dish celebrated throughout Southeast Asia, holds a special place in my culinary journey. Its essence lies in thick rice noodles adorned with a variety of toppings such as chicken, prawns, or fish, all bathed in a tantalizingly rich and spicy coconut soup or a tangy broth seasoned with tamarind or gelugur.
Emerging from the vibrant Peranakan cuisine, Laksa recipes have become staples in Singapore, Indonesia, and Malaysia, where they are cherished and perfected by locals and visitors alike.
Satay
Satay, a dish steeped in heritage and flavor, has found a cherished home in the bustling streets of Singapore. While its roots are traced back to Java island, Indonesia, satay has evolved into a quintessential part of Singaporean cuisine, reflecting the city-state's rich cultural diversity and culinary prowess.
In Singapore, satay is not just a dish; it's a culinary experience that captivates locals and visitors alike. Often served with a delectable peanut sauce and accompanied by lontong or ketupat, both variations of rice cake, Singaporean satay boasts its own unique twist, influenced by the melting pot of cultures that call the island home. From the vibrant hawker centers to upscale dining establishments, satay holds its rightful place on menus across Singapore. Whether it's diced chicken, succulent beef, or tender fish, each skewer is a testament to the city's commitment to excellence in taste and presentation. And for those seeking the ultimate satay experience, look no further than Satay Street next Lau Pa Sat Hawker, which opens every evening at 7 p.m., offering an array of satay stalls.
Kaya Toast
Kaya Toast, a beloved dish originating from Hainanese immigrants in the 19th century, remains a cherished part of Singapore's culinary heritage. Consisting of two slices of toast layered with butter and kaya (coconut jam), it's a popular choice for breakfast or a late afternoon snack.
Found in traditional kopitiams, bustling hawker centers, and modern café chains like Ya Kun Kaya Toast and Toast Box, this simple yet satisfying dish perfectly complements a cup of coffee and soft-boiled eggs. With its sweet coconut flavor and rich history, Kaya Toast offers a delightful taste of Singapore's multicultural past.
Carrot Cake
Carrot Cake, also known as Chai Tow Kway, is a popular dish originating from Chaoshan cuisine in China, but it's widely enjoyed across Southeast Asia. Despite its name, it's made from stir-fried cubes of radish cake.
In Singapore and Johor, it's prepared by frying the radish cake with preserved turnip, garlic, eggs, and Chinese fish sauce, while in Kuala Lumpur, it's darker due to the use of dark soy sauce, with added bean sprouts.
In Singapore, it's stir-fried with eggs, garlic, spring onions, and sometimes shrimp, with variations including a "white" version without sweet soy sauce and a "black" version with sweet sauce (molasses). It's a beloved comfort food enjoyed throughout the day, from breakfast to late-night supper.
Char Kway Teow
Char Kway Teow, a stir-fried rice noodle dish originating from southern Chinese cuisine, has become a beloved staple in Maritime Southeast Asia. In Hokkien and Teochew, "char" means 'stir-fried', while "kway teow" refers to flat rice noodles.
This flavorful dish is made from flat rice noodles or kway teow, stir-fried over high heat with garlic, light and dark soy sauce, chili paste, whole prawns, shelled blood cockles, Chinese chives, Chinese sausage slices, and bean sprouts. Additional ingredients like fishcake and belachan are also commonly added.
Originally created for Chinese laborers in Southeast Asia, Char Kway Teow has gained immense popularity, particularly in Malaysia and Singapore, from the late 20th century onwards. However, it has also earned a reputation for being unhealthy due to its high saturated fat content, as it's traditionally stir-fried in pork fat with crisp croutons of pork lard.
Hokkien Mee
Hokkien Mee encompasses four distinct dishes, each beloved in specific regions of Singapore, Malaysia, and Indonesia. In Singapore, Hokkien Mee (福建面) features a tantalizing blend of egg noodles and rice noodles stir-fried with egg, pork slices, prawns, and squid.
Crafted from a rich broth simmered for hours with prawns and pork bones, this dish is served with sambal chili and calamansi limes for an added kick. Traditionally topped with fried lard cubes and sometimes served on an opeh leaf for enhanced fragrance, Hokkien Mee holds a special place in Singaporean cuisine.
Originating post-World War II by Chinese sailors from Fujian province, this dish has become a classic, with several hawker stalls recognized by the Michelin Guide. Known by various names like "fried Hokkien noodles" (炒福建面) or "Hokkien fried prawn noodles" (福建炒虾面), it's a dish cherished across borders, particularly in Malaysia, where it's called "sotong mee" (squid noodles).
Chili Crab
Chili crab, a beloved seafood dish in Malaysia and Singapore, boasts a rich history dating back to the 1950s. Mud crabs are stir-fried to perfection in a semi-thick, sweet, and savory sauce infused with tomatoes and chili. Its popularity is attributed to Cher Yam Tian and her husband Lim Choo Ngee, who introduced their innovative recipe from a pushcart in Singapore in 1956. Today, chili crab continues to enchant diners with its harmonious blend of flavors, making it a quintessential part of the region's culinary identity. Indulging in chili crab is an immersive culinary experience that celebrates the rich heritage and diverse flavors of Southeast Asia, leaving diners craving for more.
In the upcoming blog posts, I will give you my personal recommendations for restaurants, bars and cafés where you can discover more gastronomic highlights in Singapore. From upscale Michelin-starred restaurants to cozy sidewalk cafés, I will introduce you to all facets of Singapore's gastronomic scene.
