Singapore is known to be one of the most popular tourist attraction Because Since it is a multilingual nation with many interesting places to visit. Since Singapore welcome the diversity of culture, it has a wide range of food such as Chinese, Indian, Malay, and even Western food. However, if you want to know a country better, you have to eat like a local. For this reason, let us introduce the top 10 local food you must try in Singapore.

List of 10 best foods in Singapore:

10. Fish Head Curry

Fish head curry is a multi-cultural dish from the mix of Indian, Malaysian, Chinese, and Singaporean recipes and ingredients. The dish has a rich flavor of spice from the curry paste, natural sweetness from the fish, and mouthwatering smell from creamy coconut milk. Not any kind of fish is suitable for this dish since it has to be the type of fishes which have a fine taste and tenderness.

Some of the best fishes for fish head curry are red snapper, sea bream, crimson snapper, etc. Moreover, the dish also contains nutrition from many vegetables such as eggplants, tomatoes, curry leaves, etc, and it is normally served with rice or bread.

9. Char Kway Teow

The dish is one of the most popular Malaysian-Singaporean street food, which has an origin from China. It is a type of stir-fried flat noodle with extra meat and vegetables such as shrimp, sausage, eggs, bean sprouts, chilly, and chives. The yummy taste of the dished is from the mixed flavor of the ingredients and soy sauce cooked under extremely high heat.

If we talk about the smell of the dish, it is so good that your stomach would start rumbling when you walk pass by Char Kway Teow stall.

8. Bak Chor Mee

Bak Chor Mee simply translated in Hokkien as minced meat noodles. It is a type of noodle that served with soup. The noodles for this dish is a small and flat yellow noodle that can be soaked in the soup rather easily.

The main topping of the noodle soup is ground pork, but there are also extra meatballs, fishballs, mushrooms, vegetables, and crispy fried lard. You may also add Chinese black vinegar or soy sauce, spring onions and chili oil to bring a richer taste that fits your preference well.

7. Satay

Satay refers to grilled seasoned meat skewers. The word “satay” is actually from Indonesian and Malaysian language since the dish is originally from there. The dish could be made from any meat, but the most popular one is chicken satay.

The chicken must be seasoned and marinated with salt, sugar, spice, curry powder lemongrass, and other Southeast Asian herbs. For the better taste and smell, the chicken skewers should be cooked with coal-fire instead of a gas stove. The locals normally dip the skewer in peanut butter sauce when they eat to give a more interesting taste to the meat.

6. Hokkien Prawn Mee

Hokkien Prawn Mee is a type of fried white rice noodles and yellow wheat noodles with prawn, squid, egg, bean sprouts, and chives.

The unique point of this fried noodle is its rich taste of prawn stock that makes the noodles extra slurpy and delicious. The prawn stock is made of prawn heads and bones with some extra seasoning that brings out a better taste and aroma.

5. Roast Duck and Meat

Roast Duck and Meat have their ancient history in China. It has become one of the most popular dishes to represent Asia for a very long time. In Singapore, you may find a lot of places selling roast duck and meat from small stalls to big restaurants, from cheap to crazily expensive prices.

The well-cooked duck has thin and crispy skin on the outside with juicy and tender meat on the inside. The local normally the meat with steam bun and extra sauce, or with rice and other side dishes.

See also: Things to Do in Singapore in 2020

4. Sambal Stringray

Sambal stingray is a Malaysian/ Singaporean dish that has stingray cooked with sambal paste. It is a type of spicy barbecue dish served on a banana leaf which is very a popular dish for friends and family hangout. The stingray has big bones which can be separated and eaten easily, and it has a lot of meat as well.

Sambal paste is a traditional paste made of various types of herbs and spice. Hence, its spiciness would not be a good to-go-dish for kids, but it’s a wonderful dish for adults to eat along while drinking beer.

3. Laksa

Laksa is a very well-known Southeast Asian spicy noodle soup. It is exceptionally popular in Indonesia Malaysia and Singapore. It has a rich flavor and fragrance of spicy curry, creamy coconut milk, or sour asam. The noodle soup consists of flat yellow noodles, prawn, tofu, meatballs, chili, and some extra herb and vegetables. There are many types of Laksa such as Laksa Lemak, Curry Laksa, Curry Laksa, Laksa Asam, and so on.

2. Chili Crab

Chilly crab is known to be the popular national Singaporean dish. There is no doubt that Singapore has some of the best and tastiest seafood since the country is surrounded by the sea. The hard-shelled crab has already had its natural juicy sweetness in its meat, and mixed and seasoned with chili sauce would add on another level of heavenly taste and aroma.

You might end up licking your fingers clean and most likely to come back to Singapore for it again. Even though the dish has “chili” in its name, the dish is not very spicy at all. It has a mild spiciness that the kids might be able to eat as well.

1. Hainanese Chicken Rice

The last but not least dish is Hainanese Chicken Rice. The recipe for the dish was invented by Hainanese from the southern part of China. The dish looks nothing more special than a dish of rice with steamed chicken; however, it takes a lot of steps to get a particular taste.

The chicken should be the organic one since the whole dish depends strongly on the taste of it. The chosen chicken then get exfoliated loosen skin which contains the bad smell and taste before it’s ready to be cooked. It has to be rubbed and scrubbed with kosher salt rinsed well and clean and patted dry.

The chicken then seasoned and stuffed with sliced ginger and scallions to be ready to get boiled with high temperatures. After a while, we need to lower the heat down and boil it for some more time. After taking it out from the hot boiled water it’s being dumped into the ice-cold water to keep the skin springy.

The chicken has to be patted dry again so that we can moisturize its skin with some sesame oil. The rice is cooked with the chicken broth left from boiling the chicken water, which adds on tasty flavor and aroma to the rice. The dish is normally served with sliced cucumbers and dipping sauce.

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