8 Singaporean Dishes You Must Try Once in Your Lifetime

Written by: gstadmin
Category: Blog
Written on: 23 August 2016
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Singapore cuisine is extensively diverse just like its people. It has a blend of Indian, Indonesian, Chinese, Malay and the western culture. Pay a visit to the hawker’s center in Singapore and you can experience the diversity they cherish in their cuisine.


Hainanese Chicken Rice:

This is basically steamed chicken, cooked in chicken stock and rice.  It is one of the most favorite dishes in Singapore and can be considered as a great choice for lunch. The quality of the stock is the most important element, which you can understand by taking a look at the flavorful rice.


Chilli Crab:

This is Hard-shelled crabs cooked in the base of tomato chili and semi-thick gravy. The steamed crabs are slightly cracked and then fried in a paste of eggs, ketchup, and chili sauce. Irrespective of its name, chili crab isn’t at all spicy.



Rice noodles cooked in a spicy coconut curry with chicken meat, egg, fish cake, and shrimps. Laska is also available in various varieties, but the one you will find in Singapore is known as the Katong Laksa along with cut-up. Sometimes, tofu puffs and cockles are also added along with it.


Char Kuay Teow:

White noodles fried with Chinese sausages, clams, fish cake, bean sprouts and soy sauce.


Hokkien Prawn Mee:

Stir-Fried Hokkien Mee is cooked with fish cake, squid, pork, prawns and sliced chicken, which is again season with chili, vinegar, and soy sauce. While serving, the hawkers also add sambal sauce and lime wedge to the dish. Singaporean Version of this dish is cooked with flat egg noodles.


Barbecued Stingray:

Originates from the streets of Singapore, barbecued stingray is a very popular dish seafood served in the hawker’s stall. The traditional way of cooking this dish features stingray slated in sambal sauce along with shrimp chili paste and diced tomatoes. After this, the entire staff is wrapped in banana leaf for a slow cook or grill.


Fish Head Curry:

Vegetables and a huge fish head cooked in a curry and served hot with bread or rice. Usually, combines with a glass of lime juice or calamansi. Sometimes, tamarind juice is also combined to add a little sour taste to the dish.



This is a very popular side dish, skewered grilled meat offered with cucumber chile relish, peanut sauce, and rice sauce. It can also become a great party snack.  It comes with the strong scent of turmeric and spicy flavor.

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