Visit here to see the first part of our list of the top food to try in Singapore’s hawker centres! From chilli crab to laksa to kaya toast, Singapore is a land of bounty for foodies. So, read on for more of Singapore’s tastiest (and cheapest) dishes.
Bak Chor Mee
This local dish of minced meat and noodles often includes minced pork, liver, meat/fish balls, fish cake slices and a vinegary sauce covering the heaping mound of noodles on top. You can also add chilli or ketchup, as well as choosing different types of noodles, including flat (mee pok) and thin (mee kia).
Slightly strange but incredibly delicious, you can often find this dish at the side of deep fried carrot cake. This omelette is made with potato starch, eggs, oysters and a special vinegar chilli only used for this omelette.
Fried egg noodles, rice noodles, prawn stock, fried pork fat, prawns, fish cake and squid. This combination makes up hokkien mee, a mouth-watering noodle dish that can be found in food stalls all over Singapore. Part of the post-war food culture that came into it’s own in Singapore, where workers would use up as much of their leftover noodles as they could, hokkien mee is an essential part of Singapore’s food culture.
Famous all over Malaysia and Indonesia, satay is skewered chicken, first marinated in turmeric but some variants can also include pork, beef, mutton and fish. The dish is usually accompanied with a rice cake, cucumbers and onions as well as spicy dips.
Sambal fried fish
In the days when fridges were a distant dream, Singaporeans frequently fried their fish to mask the odor that the fish was starting to give off after being left out in the open for days. This dish is usually served in a banana leaf, barbecued with a sambal paste and lime. Look out for stingray, which has seen increasing popularity in recent years.
If you are craving something sweeter, try this Chinese dessert made of beancurd tofu, sweetened with syrup. It can be eaten hot or cold and can be served with rice balls, jelly or milk. Some versions are often more gelatinous and can have many flavours, like mango, sesame or melon.
For a breakfast dish, try this rice cake which is steamed and topped with chilli and preserved radish. Now out of favour with Singapore’s food lovers and younger generation, this is a dish that is slowly dying out as less and less people come to try chwee kueh so make an effort to try it before it disappears.
The national fruit of Singapore and one that is an acquired taste, durian is used in all sorts of desserts, cakes and tarts. You will smell it before you see it and there are usually two varieties of bitter or sweet flesh. Try at your nose’s peril.
Rooted in Malaysian cuisine, this is a coconut extravaganza so best to avoid if you don’t like the taste. The rice is steamed with coconut cream and is served with anchovies, peanuts, egg and sambal sauce (remember this from before?) This dish is now so popular that it has been adopted by the myriad of cultures that live in the city and remodeled so many times that you could try something different every day.