20 Delicious Dishes from Singapore Everyone Should Try

Singapore’s food scene is renowned for its rich and diverse flavors, showcasing a blend of cultures and culinary traditions. From hawker centers to fine dining, the city’s gastronomic offerings are sure to impress. Each dish tells a story of Singapore’s history and multicultural influence. Discover 20 must-try dishes that capture the essence of Singaporean cuisine.

Hainanese Chicken Rice

To make Hainanese Chicken Rice, start by poaching a whole chicken in water infused with ginger and garlic until it’s tender and juicy. Meanwhile, cook jasmine rice in the chicken broth, adding garlic, ginger, and pandan leaves to create a fragrant base. Once ready, slice the chicken and serve it on a bed of the flavorful rice. Accompany this with three dipping sauces: a spicy garlic chili sauce, a tangy minced ginger sauce, and a rich dark soy sauce. Garnish the plate with cucumber slices and fresh cilantro for a refreshing touch.

Laksa

For a mouthwatering bowl of Laksa, begin by preparing a spice paste from dried chilies, shallots, garlic, lemongrass, turmeric, and shrimp paste. Fry the paste until it releases its aromatic fragrance, then add coconut milk and chicken broth to create a rich, creamy soup base. Add rice noodles, shrimp, fish cakes, and tofu puffs, letting them simmer until fully cooked. Serve the Laksa hot, topped with bean sprouts, boiled eggs, and fresh coriander. A squeeze of lime adds the perfect tangy finish to this flavorful dish.

Char Kway Teow

Char Kway Teow is a beloved stir-fried noodle dish. Start by heating a wok until it’s smoking hot, then stir-fry flat rice noodles with garlic, eggs, Chinese sausage, shrimp, and bean sprouts. Season with a mix of light and dark soy sauces, and add a touch of chili paste for a bit of heat. The key is achieving a slight char on the noodles for that coveted smoky “wok hei” flavor. Serve immediately, garnished with chopped chives for a delightful crunch.

Chili Crab

To make Singapore’s iconic Chili Crab, cook fresh crabs in a thick, spicy sauce made from tomato paste, chili paste, garlic, ginger, and a hint of vinegar. Simmer until the crab is fully cooked and the sauce becomes rich and flavorful. Serve this delectable dish with steamed or fried mantou buns to soak up every drop of the delicious sauce. Garnish with fresh cilantro and sliced red chilies for a burst of color and extra spice.

Hokkien Mee

Hokkien Mee is a comforting noodle dish with deep flavors. Stir-fry a mix of yellow noodles and rice vermicelli with prawns, squid, and pork belly in a hot wok. Infuse the dish with a rich prawn stock, which gives it an incredible umami flavor. Season with soy sauce and fish sauce, and serve with a side of sambal chili and a wedge of lime. Garnish with fresh bean sprouts and a sprinkle of fried shallots for added texture and flavor.

Satay

For a delicious plate of Satay, marinate chicken or beef in a blend of turmeric, lemongrass, garlic, and ginger. Skewer the marinated meat and grill it over charcoal until it’s perfectly charred and cooked through. Serve the satay with a spicy peanut sauce, rice cakes, and cucumber slices. Enjoy this popular street food with a side of pickled onions and a squeeze of lime to enhance the flavors.

Kaya Toast

Kaya Toast is a traditional Singaporean breakfast that’s simple yet delightful. Spread kaya jam, made from coconut and egg, along with a slab of butter on slices of toasted white bread. Serve this with soft-boiled eggs seasoned with a dash of soy sauce and white pepper. Pair it with a cup of kopi (local coffee) for a complete experience. The combination of creamy kaya and crispy toast is both comforting and satisfying.

Rojak

Rojak is a unique and refreshing salad. Mix pineapple, cucumber, jicama, bean sprouts, and fried dough fritters with a sauce made from shrimp paste, tamarind, and palm sugar. Toss until everything is well-coated, then top with a generous sprinkle of crushed peanuts. Serve immediately to enjoy the delightful mix of textures and flavors, from sweet and tangy to crunchy and savory.

Bak Kut Teh

Bak Kut Teh, which means “meat bone tea,” is a hearty soup. Simmer pork ribs with garlic, white pepper, and a blend of herbs and spices until the meat is tender and the broth is deeply flavorful. Serve the soup with steamed rice, Chinese doughnuts for dipping, and a side of dark soy sauce with sliced chilies. Garnish with fresh cilantro and enjoy this comforting and nourishing meal.

Mee Siam

Mee Siam is a tangy and spicy noodle dish. Cook rice vermicelli and toss it with a fragrant gravy made from tamarind, taucheo (fermented soybean paste), and a blend of spices. Top the noodles with tofu puffs, hard-boiled eggs, and a squeeze of lime for added zest. Serve with fresh bean sprouts and a side of sambal chili to balance the sweet, sour, and spicy notes of this flavorful dish.

Fish Head Curry

Fish Head Curry is a robust dish that combines the best of Indian and Chinese culinary traditions. Simmer a whole fish head in a rich curry sauce with vegetables like eggplant, okra, and tomatoes. The curry paste should include spices such as turmeric, cumin, coriander, and chili to create a deeply aromatic and flavorful sauce. Serve with steamed rice or bread to soak up the delicious curry, and garnish with fresh cilantro and sliced chilies.

Nasi Lemak

For Nasi Lemak, you’ll need jasmine rice, coconut milk, pandan leaves, sambal, fried anchovies, peanuts, boiled eggs, cucumber slices, and a protein like fried chicken or rendang. Cook the rice in coconut milk with pandan leaves for fragrance. Serve the rice with sambal, fried anchovies, peanuts, boiled eggs, and cucumber slices. Add a protein for a complete meal. The combination of creamy rice, spicy sambal, and crunchy accompaniments is delightful.

Oyster Omelette

For Oyster Omelette, you’ll need fresh oysters, eggs, starch slurry (made from tapioca starch and water), garlic, cilantro, and chili sauce. Mix the eggs with the starch slurry and oysters. Fry in a hot pan with garlic until crispy on the outside and gooey on the inside. Serve with a tangy chili sauce on the side, garnished with fresh cilantro.

Carrot Cake

For Singaporean Carrot Cake, you’ll need grated radish, rice flour, eggs, preserved radish, soy sauce (light and dark), garlic, and prawns (optional). Mix the grated radish with rice flour to make a batter. Fry with eggs, preserved radish, and garlic in a hot pan. Choose between the white version (without soy sauce) and the black version (with sweet soy sauce). Serve hot, optionally with prawns.

Popiah

Popiah is a fresh and healthy snack. Fill thin crepes with a mix of cooked vegetables, tofu, and sometimes prawns, seasoned with a savory sauce. Roll up the crepes tightly and serve fresh. The combination of crunchy vegetables and savory filling makes Popiah a popular choice for a light and refreshing appetizer.

Rendang

For Rendang, you’ll need beef, coconut milk, lemongrass, galangal, garlic, turmeric, ginger, chilies, and spices (coriander, cumin, and cloves). Slowly cook the beef in coconut milk with the blended spices until tender and the sauce thickens. The long cooking process allows the flavors to meld beautifully. Serve with steamed rice for a rich, aromatic meal.

Hokkien Prawn Mee

Hokkien Prawn Mee is a stir-fried noodle dish with a rich umami flavor. Stir-fry a combination of egg noodles and rice vermicelli with prawns, squid, and pork belly, using a flavorful prawn stock to enhance the taste. Season with soy sauce and serve with sambal chili and a wedge of lime. Garnish with fresh bean sprouts and a sprinkle of fried shallots for an added crunch.

Ayam Penyet

For Ayam Penyet, you’ll need chicken, turmeric, garlic, ginger, sambal, rice, tofu, tempeh, and lime. Marinate the chicken in turmeric, garlic, and ginger, then fry until crispy. Smash the chicken to tenderize it and serve with sambal, rice, fried tofu, and tempeh. The spicy sambal and crispy chicken make a perfect combination.

Bee Hoon Soup

For Bee Hoon Soup, you’ll need rice vermicelli, fish balls, prawns, vegetables (like bok choy), garlic, chicken or fish broth, fried garlic, and cilantro. Cook the rice vermicelli according to package instructions. In a pot, simmer the broth with garlic, adding fish balls, prawns, and vegetables until cooked. Serve the soup with the vermicelli, garnished with fried garlic and fresh cilantro.

Teochew Porridge

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