Singapore's multi-ethnic culture and heritage presents a
multitude of colourful cuisines,
each with its own
unique
flavour.
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Chicken Rice
This delectable dish can be found at almost every dining spot, from humble hawker centres to high-end restaurants.
In Singapore, the dish is infused with local Cantonese influences which inspired the tangy red chilli sauce dip and the use of tender and young chicken. It is the rice and chilli sauce that can make or break the dish. The rice is cooked in chicken stock with ginger and pandan leaves, should have just the right amount of oiliness, while the chilli must possess the right blend of both spiciness and sourness. Read more -
Laksa
There are various types of laksa (spicy coconut milk-based noodle soup) in Singapore–from the tamarind-tang of Penang laksa to the curry-like Sarawak laksa. But none is more famous than our home-grown Katong laksa. Katong laksa is inspired by the Peranakans* who live in the Katong area. It has a spicy soup stock the colour of a flaming sunset, flavoured with coconut milk and dried shrimp, and topped with ingredients like cockles, prawns and fishcake. Its defining characteristic is the noodles: thick vermicelli cut into shorter pieces that can be easily slurped up with a spoon. At some stalls, you only get a spoon to eat the laksa–no chopsticks needed. Read more -
Roti Prata
Crispy on the outside, soft on the inside, roti prata hits the spot every time. A South-Indian flat bread made by frying stretched dough flavoured with ghee (Indian clarified butter), it is usually served with fish or mutton curry. Roti means 'bread', and prata or paratha means 'flat' in Hindi. Some believe the dish evolved from original pancake recipes from Punjab in India, but across the causeway in Malaysia, the flat bread is called roti canai, which some say is a nod to its origins from Chennai. No matter where it comes from, roti prata is a satisfying meal for any hour of the day. While the classic versions are served plain or with eggs as a filling, local menus now feature a variety of modern variations such as cheese, chocolate, ice-cream, and even durians – turning it from a main course to a dessert. Read more -
Satay
A street food dish that can be found in many variations all across Southeast Asia, satay is a staple of Singaporean communal dining. It is also a great way for foodies to dive into the culture of the region. Resembling a kebab, these grilled meat skewers trace their origins to Arabian culture, but have since evolved into a unique dish. Bamboo skewers are used instead of metal ones, and satay is commonly served with a variety of dipping sauces. Read more