Singapore Food

Singapore is well cherished for its variety of ethnic food available. There is Chinese, Indian to French, Italian to Malay food. It may be a small country but the varieties of food available are always an enlightening experience for everybody come to Singapore.
One of the best things about being in Singapore is certainly the food. It is no secret that Singaporeans eat and drink with a passion. For the newcomer, deciding where and what to eat can be an awesome and exciting experience.
Singapore’s multi-cultural diversity is considered in the diversity of local cuisine it has to offer, from Chinese to Malay, Indian to Peranakan. Singapore's cuisine has impacted one another for decades. Visitors who visit Singapore have to try out some of the local choice foods.
Some of Singapore local choice foods include Satay, Roti Prata, Char Kway Tiao, Hokkien Noodles, Hainanese Chicken Rice, and some of our local desserts like Ice Kachang, Chendol, Grass Jelly and Tao Suan.
Here is some recommended food in Singapore.
Bak Kut Teh
Bak Kut Teh is a Chinese pork ribs soup cooked in herbs like five spices, star anise, cinnamon, clove, fennel seeds, dang gui, pepper and garlic.

It is served with rice and other complements including fried bread (they usually called it cakwe) and salted vegetables. It is also sometimes served with Chinese's tea, as many believe that Chinese's tea evaporates the rich amount of fat consumed in this pork-laden dish.
Char Kway Teow
Char Kway Teow is a savory sweet noodle dish.
It consists of yellow noodles and wide noodles cooked together with pork lard, sweet sauce, dark sauce, bean sprouts, eggs, Chinese sausages, fish cakes and optional cockles.

Chilli crabs
Crabs that are being cooked in thick tomato and chili based gravy. The crab is covered with abundant of gravy and the crab meat is best eaten with the gravy. A pleasant complement is the fried “mantou” (fried buns) which is best eaten with the thick gravy.

Many seafood restaurants offer this delightful dish.

Hainanese Chicken Rice
This dish is created by the people in China, Hainan Island and has since then been Singaporeans typical dish consumed usually for lunch or dinner. It is mostly cooked with garlic, scallion and ginger and the rice is cooked until fragrant.
It is usually found in hawker centres, coffee shops and restaurants.
Hokkien Mee (= Noodles)
Hokkien Mee dish is cooked with the yellow noodles and white noodles cooked with prawn stock, bean sprouts, prawns, squids, eggs and spring onions.
It is eaten with lime squeezed on the noodle dish giving it a slight sharp taste to the noodles and best eaten with sambal (= chilli).

Fish Head Curry
Fish Head Curry is a dish where the head of a fish, particularly red snapper is semi-stewed in thick curry gravy and lady’s’ fingers, eaten with white rice.

There are various versions to this dish, particularly the Indian, Chinese and Peranakan versions, which may differ in terms of the curry gravy.



Fried Carrot Cake
Fried carrot cake is a preferred dish among many Singaporeans. It is flour mixed with radish and fried with dark sauce, turnip and sweet sauce and topped off with spring onions, or fried without the sweet sauce.

Rojak
A tasty local salad consisting of fruits, fried dough fritters, turnips, bean sprouts, cucumbers topped off with prawn paste and crushed peanuts. The gravy has a unique flavor that will attract one’s appetite for more.
Rojak can sometimes be found at hawker centers and coffee shops.

Roti Prata
Roti Prata begins from Southern India and is a type of Indian pancake made of flour. It comes with a difference of fillings including egg, cheese, banana, onions, meat or even topped off with a scoop of ice cream. It is served with hot curry gravy. Some people choose to eat it with sugar.

Satay
Satay is a dish consisting of bite-sized pieces of meat grilled on skewers. They come in chicken, mutton, pork and beef. It is served with a flavorous spicy peanut sauce, slices of cucumbers and onions.