SingaporeWhat to eat in Singapore: top 10 dishes
Traveling to Singapore? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Chilli crab
Chilli crab is a Southeast Asian seafood dish popular in Malaysian and Singaporean cuisines. The modern version of the dish originated in the region in the 1950s.
Travel tip Best at seafood restaurants, usually eaten with your hands and with fried or steamed buns to mop up the sauce. It is messy, so go with friends and share.
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03Black pepper crab
Black pepper crab is one of the popular ways that crab is served in Singaporean cuisine. It is made by frying hard-shell crabs with black pepper. Unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency.
Travel tip A dry, peppery crab dish served at seafood restaurants. It is usually eaten by hand, so ask for wet wipes if you want them.
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04Duck rice
Duck rice is a Southeast Asian meat dish usually consumed by the Chinese diaspora in Maritime Southeast Asia, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimp.
Travel tip A staple at hawker stalls for lunch or dinner. It usually comes with a sauce and pickled vegetables on the side.
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05Har cheong gai
Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste.
Travel tip Found at zichar (home-style Chinese) restaurants and hawker stalls, often as a shared side dish. Eat it hot and crispy with rice or beer.
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06Katong Laksa
Katong laksa is a variant of laksa lemak inspired by the Peranakans who live in the precinct of Katong in Singapore.
Travel tip A coconut-based noodle soup traditionally linked to the Katong area, found at hawker stalls and casual restaurants. The noodles are often cut short so you can eat it with just a spoon.
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07Sliced fish soup
Sliced fish soup is a popular dish in Singapore, believed to have originated from the Teochews. It consists of fish, vegetables, and beancurd; with the addition of cuttlefish and prawns, the dish is called seafood soup.
Travel tip A light soup found at hawker centres, usually for lunch or dinner. It is often eaten with rice and a dipping sauce of chili and soy sauce.
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08Hainanese curry rice
Hainanese curry rice is a Singaporean dish consisting of steamed white rice smothered with curries and gravy, characteristically accompanied by curry chicken, pork chop, chap chye (braised cabbage) and kong bak (braised pork).
Travel tip Look for it at hawker stalls and old-style eateries, where you pick the toppings from a display. It is a filling, hearty plate, so come hungry.
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09Fish soup bee hoon
Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish served hot usually with bee hoon. The dish is viewed as a healthy food by Singaporeans.
Travel tip A popular lunch or dinner at hawker stalls and zichar restaurants. You can often choose between fried fish and sliced fish, and it is usually eaten with a side of chili.
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10Vegetarian bee hoon
Vegetarian bee hoon is a Singaporean noodle dish which comprises vegetarian spring rolls, fried tofu skin, and mock meats made from gluten.
Travel tip A common breakfast or lunch at vegetarian stalls. It is a good choice for vegetarians, with fried noodles and meat-free toppings.
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