Discover Singapore's culinary specialties and where to eat in Singapore. By locals, for everyone.
A spicy noodle soup consisting of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam. A must try when you are in Singapore!
Originally made of only shaved ice and red beans, this is the quintessential dessert to try when in Singapore. Originally made of only shaved ice and red beans but, nowadays, there's plenty of new colours and flavours including the highly sought after Durian Ice Kacang.
Hainanese Chicken Rice is Singapore’s national dish and can be found island-wide at almost every dining spot, from humble hawker centres to major restaurants and even hotel cafés. The chicken is usually served with fragrant rice and a spicy chilli sauce, with ginger paste.
Chilli crab can be said to be one of Singapore’s most representative dishes, and I like dipping deep fried mantou into that gooey spicy-sweet-orange sauce. This is the kind of food that can get your hands dirty, with lots of laughter from sharing stories around the round table.
One of Singaporeans favourite fruit, this fruit and the dessert are described to “taste like heaven, but smell like hell”. The puff, made using the typical profiterole pastry and filled with light moussey durian flesh, is dainty, and fits into one mouthful.
Fish head curry is a dish in Singaporean cuisine with mixed Indian and Chinese origins. The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.