Top 10 Hawker Foods in Singapore

The moment you think of Singapore, you have visions of a bustling, pulsating and vibrant city-nation whose skyline is dotted with giant skyscrapers and majestic high-rises. People mostly look upon Singapore as a honeymooning hotspot and also as a gateway for heading to the Far East. Singapore is also one of the world’s favourite nesting places as far as expatriates are concerned.

But many are not aware of the nation’s best kept secrets-Singapore’s street food-which ironically, is not a secret anymore. Singapore’s street food landscape had been thriving since the time indentured labourers from India, China, Malaysia and other neighbouring countries were commissioned to work in the city state's cash crops plantations and the port.

Since then, food hawking and vending stalls have mushroomed all over the city and the street food scene has indeed evolved. With an astonishing array of street foods, you'd have a tough time deciding whether to go for the sizzling satays or the succulent kebabs or the char-grilled tenderloin steak. The following popular hawker foods might help you to find your way among the labyrinthine mazes of street food.

1. Carrot cake: You like your carrot cake with a topping of cream cheese but how about going for a cake with a sprinkling that is more eclectic and varied. You won’t be able to resist your fingers from licking after you devour an entire carrot cake garnished with garlic, marinated turnip, fish sauce, and fried egg with a smattering of spring onions that is every Singaporean’s delight.

2. Nasi Lemak: This dish combines the flavours of the authentic Malay recipe or the Chinese adaptation but the taste is sure to linger in your heart for a long time to come. Nasi Lemak is in fact, Malaysia’s national dish. Screw pine leaves are used to infuse the custom aroma to a rice dish topped with coconut milk cream. Anchovies or small salted fish marinated with homemade sambal, are the other ingredients of this delectable dish.

3.Sambal Udang: This again is one of the most popular of Malaysian dishes that is best had with a plate of steaming white rice. Deveined prawns or moderately sized shrimps are fried in a wok with a paste of dried red chillies and shallots (sambal) and sautéed with shrimp paste. Although there are variations of this dish, the main ingredients used remain unchanged.

4. Bak Chok Mee: The Teochew immigrants hailing from the Chaoshan region of Guangdong province in China are credited with conceptualizing the dish. This dish is such a favourite with the locals that a podcast has been dedicated to it. You’d just need to toss noodles in a judicious blend of slowly stewed mushrooms and add a dash of tangy vinegar-chilly sauce and butter oil.

5. Dum Phukt Biryani: This is easily one of the most sought after and admired dishes in India, and almost every state in India has its own home-grown version. You might also have lost count of the number of times you’ve tasted the Indian varieties. So when you’re in Singapore, you can tuck into a plateful of chicken or mutton biryani for a change. In fact, you’re never far away from the unmistakable yellowish orange basmati rice dish embellished with spices and saffron with generous portions of mutton or chicken.

6. Curry Laksa: Malaysia seems to have made quite an impact as the nation’s regional cuisines are concerned. The curry laksa is again a trademark Malaysian dish that has made its mark in Singapore like the Sambal Udang or Nasi Lemak. The ingredients used are vermicelli or egg noodles, fried tofu, long beans, bean sprouts, slices of boiled eggs, and cockles tossed into a gravy curry sprinkled with laksa leaves.

7. Satay: Satays are the Indian equivalent of kebabs. Strips of mutton, chicken, beef and duck meat that have been smeared with spices are impaled into iron or tough wooden spikes and marinated intensely over charcoal fire or grilled. Share your luscious satays with rotis or parathas.

8. Fishball noodle: This is a plain Jane compared to the above dishes but still finds favour with many Singaporeans. Raw fillets of fish are delicately beaten and blended with noodles that have been marinated in sambal and other condiments are added as well.

9. Rotis and Paranthas: Rotis and paranthas are almost ubiquitous throughout Singapore. You can take it along with your Satay or Nasi Goreng or have it as a separate dish. You can go for the plain one (kosong) or the ones infused with egg (telur). You’ll also come across rotis filled with cheese, spring onions, garlics, and even chocolate sauce.

10. Hai Sang Ah Balling: After you’ve had your fill of the delicious variety of street food, end your meal with one or two globules of Hai Sang Ah Balling made with boiled rice containing fillings of peanut paste and dipped in sweet pandan syrup.

Disclaimer: The data provided here is based on the facts and research using available sources. As the data is made available on "as is" basis and subject to change anytime. This website shall not be liable for any discrepancy found in the data on our site and actual figures.

This website is up for sale at $20,000.00. Please contact 9811053538 for further details.