10 Singapore foods you can’t live without.

Singaporeans are simply crazy about eating. They need the best to eat and for this they can even wait or queue endlessly, they will traverse the island, and they will eat at all hours.
We have heard about lots of Singaporeans who came back just because they can’t live without Singaporean food.
Much of it is humble but insanely delicious street fare found in food centers and coffee shops throughout the island.

Here is the list of top 10 Singaporean cuisines that you must try while visiting there:

1. Chicken Rice: Chicken rice is available everywhere in Singapore, at hawker stalls, food courts, luxury hotels and even at zoo. Singaporeans will never get bored of eating Chicken rice. Some people call it as “national dish” of Singapore”. Atop fragrant oily rice, delicious steamed or boiled chicken, with sliced cucumber. it has various variants also which include roasted chicken or soy sauce chicken. Play out with different combinations to discover new tastes. The famous place to eat Chicken Rice is Tian Tian Chicken Rice (Stall 10, Maxwell Food Centre).

2. Char Kway Teow: You can’t stop Singaporeans from indulging in this high-fat hawker favorite dish. It is made with flat rice noodles stir-fried with lard (for best flavor), dark and light soy sauce, chilli, de-shelled cockles, sliced Chinese sausage, bean sprouts, Chinese chives and sometimes prawns and egg. The main thing that matters is the qualities and tastes imparted by cooking on a wok using high heat. Char kway teow will always be incomplete without the sinfully rich fried pork lard pieces. The best place to eat Char Kway teow is at a humble hawker center in the east. Hill Street Fried Kway Teow at Block 16, Bedok South Road.

3. Wonton: Also known as “Wantan mee”, Wonton literally means “swallowing of cloud”. The dumplings with their flowy translucent skins resemble wispy clouds when suspended in soup. Most people prefers the dry version of it. For a perfect taste, the thin egg noodles need to be of the right texture, the sauce has to be well-balanced, and the pork or shrimp dumplings ought to be juicy and meaty. You can try it at your favorite Hong Mao Wonton Mee at 128, Tembeling road.

4. Carrot Cake: Its not the sweet Western cake loaded with orange carrots but this “carrot” is more of a white radish. The making is quite simple. Rice flour and grated radish are mixed and steamed into large slabs or cakes. These are cut up into little pieces and fried with preserved turnip, soy sauce, fish sauce, eggs, garlic and spring onions. You can have it “white” or “black” (with sweet dark soy sauce added). You can look out for this cake at old stalwart Heng Carrot Cake at Stall 28, Newton Food Centre, Newton Circus Road.

5. Chilli Crab: Chili crab is one of the most requested dishes for anyone who comes to Singapore. There are more than a dozen ways to make it (black pepper, salted egg yolk, cheese-baked, etc) but chili crab remains the bestseller. The spicy chili-tomato gravy tends to splatter, but crab enthusiasts love it so much, they’ll mop everything up with mini mantou buns. You can find it at Roland Restaurant.

6. Bak Kut Teh: Literally meaning “pork rib tea”, is most likely coming from Fujian origin. Meaty pork ribs are boiled for hours with garlic, pepper, medicinal herbs and spices. In earlier period this is considered to be a tonic to strengthen bodies and health. These days, bak kut teh is simply enjoyed for its taste. Bak Kut Teh is most famous at Ng Ah Sio Pork Ribs Eating House at 208 Rangoon Road.

7. Sambal Stingray: Singaporeans has special affection towards seafood and they love their spices. Sambal is a versatile chili paste blended with spices, shallots, candlenuts and often belachan. Sambal-coated cuts of stingray are wrapped in cleaned banana leaves and grilled to smoky perfection. The sweet, tender flesh is perfect for complex spices and barbeque flavor. Delicious Sambal is available at award winning Leng Heng Seafood BBQ.

8. Fried Hokkien mee: This dish is yet other one which was favored by hardworking laborers of the past. Thick yellow egg noodles mixed with rice are cooked in a rich seafood stock, and tossed with prawns, squid, small strips of pork belly and deep-fried lard pieces. A small lime is always given should you prefer some tangy juice. Tian Tian Lai (Come Daily) is practically an institution in making this dish.

9. Rojak: Rojak is actually a Malay word used to describe something made from a random mix of unrelated things. But actually it is fruit salad that bears the same name. Rojak contains mixture of ingredients like, Bite-size pieces of fruits, vegetables, dried tofu, fried you tiao and cured cuttlefish, that are tossed in a prawn paste sauce topped with crushed peanuts. Grated pink ginger buds adds a sensuous fragrance. The result is a wild mix of sweet, spicy, sour and savory flavors. It is available at Balestier Road Hoover Rojak.

10. Bak kwa: This chewy snack is like salty-sweet BBQ jerky. Bak kwa (dried meat) is made from pork although now halal versions made from chicken exist. These squarish BBQ meat sheets are popular as gifts for friends and relatives at Chinese New Year. Bak kwa can be eaten on its own, with bread or with homecooked food. The king of bak kwa is undisputedly Lim Chee Guan at 203 New Bridge Road.

Think we left something off the list? Disagree with our selection? Drop us a line.

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