If there’s anything you have to know about Singapore, it’s must be its grub. In the local Singlish slang, here’s 10 dishes that you ‘die die must try’!
Local Breakfast
Ask any Singaporean what a truly local breakfast is and they’ll definitely be able to tell you (and excitedly recommend a list of famous old-school establishments too). Breakfast is a simple affair in Singapore; just kaya (coconut jam) toast, soft-boiled eggs, and a cup of coffee or tea. The breads are hand-sliced and toasted on a grill before butter and kaya are generously slapped on. For the soft-boiled eggs, crack them into a plate, add in pepper and sweet soy sauce, and slurp the mix right up. Chase it all down with a cup of rich ‘hand-pulled’ coffee to start your day right. Alternatively, chow down on a hearty plate of fried bee hoon (rice noodles). Feeling hungry? Order up a slew of toppings like stir-fried cabbage, luncheon meat, fish fillets, and tofu.
Carrot Cake
Nope, this is not your sweet dessert cake with grated carrots and cream cheese. Singapore’s carrot cake is white radish cake (yes, there’s actually no carrots in it) stir-fried with eggs, spring onion, preserved radish, and occasionally, prawns. There are two kinds, which you can order up at the hawker centre – black carrot cake is prepared with sweet soy sauce, while white carrot cake is the original savoury version.
Chicken Rice
Practically the national dish of Singapore, there’s no way you should visit Singapore without trying a plate of this traditional Hainanese dish. You can choose between roast chicken (with lightly roasted, golden brown skin) and steamed chicken (silky smooth, creamy white skin), which is then served with a side of fragrant rice, specially cooked in chicken broth, garlic, ginger, and pandan leaves.
Boon Tong Kee’s Chicken Rice (L) Founder’s Bak Kut Teh (R)
Bak Kut Teh
Ok, we admit we’re fans of the herbal Malaysian version as well, but it’s undeniable that Singapore’s take on the traditional pork rib soup is distinctly more peppery, and truly one of a kind. Simmered for hours in a broth with ribs and oriental herbs and spices (most famous establishments even have a secret spice mix of their own), what’s served up is a bowl of warm, flavourful soup with tender ribs and a garnish of coriander leaves. Typically eaten with a side of rice, you can also order up popular side dishes like braised pork trotters, preserved mustard greens in dark soya sauce, and chunks of fried breadstick (which you throw into the soup to soak up its rich flavour).
Chilli Crab
Head’s up! Be prepared to get your hands dirty when you’re chowing on this dish. Honoured as one of the world’s 50 most delicious foods by CNN Go, this seafood dish truly deserves its title as a national delicacy. The art of eating chilli crab lies in the ability to extract the fresh, firm meats from within the shells, savouring the crab roe, and dipping the fried man tous (essential side dish) in the thick, sweet chilli gravy.
Char Kway Teow
This fried rice noodle dish may not score well on presentation but we guarantee you that it’s darn yummy. What you can expect is a plate of brown flat rice noodles, stir-fried with fishcake, egg, bean sprouts, and seafood like prawns and cockles, in sweet, dark soy sauce. It’s no secret that this dish doesn’t register high on the health-o-meter, but we just can’t resist digging into a plate of this savoury sin. You’ll understand when you try, just be prepared to work it off at the gym afterwards.
Oyster Omelette
One could argue that oyster omelette originates from Taiwan, but the moist, starchier Taiwanese version is nothing like what the hawkers in Singapore dish out. The best oyster omelettes in Singapore are usually crisp on the outside, have a stronger taste of egg, and are served with a slather of sambal chilli sauce (local chilli sauce mixed with garlic, ginger, and shrimp paste). Top it off with a handful of fresh oysters and we guarantee you’ll be wolfing this dish down in no time.
Singapore Tourism Board – Oyster Omelette (L) Laksa (R)
Laksa
Warning: make sure you can take your spice! This local rice noodle has a rich Peranakan heritage, and can also be found in varying versions in other Southeast Asian countries like Malaysia and Indonesia. Singapore’s take on the dish is a curry version, which is essentially a coconut milk-based curry soup served with rich noodles, dried beancurd, fish cakes, shrimps, and fresh cockles.
Satay
Middle East digs their kebabs; Japan loves their yakitori, and Singapore? We have our satays! Satays are basically skewers of marinated meats (typically chicken or mutton), which are char-grilled and served with a side of glutinous rice dumplings and mildly spicy peanut sauce for dipping (prepared with a mix of garlic, ginger, chili, and sugar). The trick lies in mastering the fire such that the meats are slightly charred and crisp on the outside, but tender and succulent on the inside.
Durian
As for dessert, end on a smelly sweet note with durian, we dare you! Considered the king of tropical fruits, durians are distinctive due to their large size, spiky husk, and strong odour. But chop the fruit open and you’ll realize that the seeds inside are actually fleshy, with a smooth, creamy texture, with a mildly sweet flavour. Despite its fair share of haters, this unique fruit is a must-try when you’re in town!
Top Image: Jumbo Seafood Restaurant