50 Best Singaporean Foods

1. Bak Kut Teh

Bak kut teh is a pork rib dish cooked in broth. It consists of meaty pork ribs and a broth of herbs and spices (star anise, cinnamon, cloves, female ginseng, fennel seeds, and garlic) for hours.

2. Fish Bee Hoon Soup

Fish Bee Hoon Soup consists of fish (head/slice), soup, noodles, vegetable sand select fruits. The soup is made from fish stock or actual bones, water, oil, yam, and milk. The noodles often are bee hoon, sometimes fried noodles. Other ingredients include eggs, anchovies, pepper, salt, alcohol (brandy, Chinese wine, cognac),  fish roe, chili, fried shallots.

3. Yong Tau Foo

50 Best Singaporean Foods

50 Best Singaporean Foods

Yong tau foo is a clear consomme soup made from a varied combination of fish balls, cuttlefish, crab sticks, bitter gourds, lettuce, ladies fingers, chilis, seafood, and meats. Some ingredients such as bitter gourd and chili are usually filled with fish paste. The soup can be eaten with a bowl of steamed rice/rice noodles/bee hoon (rice vermicelli)/egg/laksa gravy/curry sauce. It is usually dipped in spicy, vinegary chili sauce, a distinctive brown sweet noodle sauce or hoisin sauce.

4. Fish Head Curry

To cook fish head curry, semi-stew head of a red snapper in a Kerala-style curry with assorted vegetables (okra, eggplant). It is usually served with rice or bread.

5. Fish Head Steamboat

Fish Head Steamboat is a type of hot pot which is cooked from sweet potatoes, sour plums, fish (bones, head, flesh), greens, cabbage, yam, etc. It is served and cooked in steamboat – a boat that is propelled primarily by steam power, typically driving propellers or paddle wheels.

6. Wanton Mee

Wanton mee are noodles served dry with various toppings and a bowl of wanton soup. Toppings include char siew, sometimes fried wantons, crab meat, greens. It is usually garnished with dried chili flakes, sugar, and fish sauce.

7. Laksa

Laksa is a noodle soup consisting of rice noodles or rice vermicelli, chicken, prawn or fish, sometimes scallop, fish cake, youtiao, served in spicy soup based on rich and spicy curry coconut milk or on sour asam (tamarind or gelugur).

8. Mee Siam

Mee siam is a dish of thin rice vermicelli, served with spicy, sweet and sour light gravy made from a rempah spice paste, tamarind and salted soy bean. Mee Siam is typically garnished with bean sprouts, shredded omelette, scallions, lime wedges, and garlic chives.

9. Mee Rebus

Mee Rebus is a dish of yellow egg noodles, served with a spicy slightly sweet curry-like gravy. The gravy is made from various ingredients including shrimps’ broth, shallots, lemongrass, salam leaf, kaffir lime leaf, galangal,  gula jawa, salt, water, and cornstarch. The noodle dish is garnished with a hard boiled egg, fried firm tofu, fried shallots, dried shrimps, boiled potato, calamansilimes, green chilies, bean sprouts, spring onions, Chinese celery,  sometimes beef, dark soy sauce, satay.

10. Fishball noodles

Fishball noodles are dish containing mee pok (flat yellow noodles)/kway teow (flat rice noodles)/ bee hoon (thin wheat flour noodles) served dry or in soup with bouncy fishballs and fish cake (often made from yellow tail and flour) fried dumplings.

11. Lor Mee

Lor Mee or Braised noodles consists of flat, yellow noodles doused with thickened dark soy braising gravy, topped with braised pork, ngoh hiang, red chili, minced garlic, sometimes fried dumpling, boiled egg, event shark meat fritter.

12. Mee Soto

Mee Soto consists of Hokkien-style yellow egg noodles, spicy chicken broth made from a robust spice paste, ginger, lemongrass, and cumin, toppings including

13. Hainanese Beef Noodles

Hainanese Beef Noodles consists of flat rice noodles with thick gravy, and various toppings. It is typically served dry with soup on the side. The gravy is made of beef stock, black soya sauce, and sweet potato starch. The soup is flavoured with various herbs and spices, the result of long hours of brewing. Toppings include slices of beef, beef tripe, beef tendons, and beef balls. The dish is accompanied with chili sauce which is made with squeezed lime, grated galangal root, and pickled shrimp.

14. Bak Chor Mee or Minced Meat Noodles

Bak Chor Mee is listed as tops world street food by World Street Food Congress. Bak Chor Mee consists of noodles tossed in vinegar, pork slices, minced meat, pork liver, stewed sliced mushrooms, meatballs, a little deep-fried lard. There are 2 versions of Bak Chor Mee: dry and soup. Most dry versions are topped with stewed mushroom, minced pork, slices of lean pork, sometimes fried ikan bilis, atop noodles tossed in a punchy chili-vinegar sauce. The soup versions are lauded for the depth of pork flavour in its broth.

15. Hokkien Mee

Hokkien mee consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns, and squid, and served. This stir-fried noodle dishes and garnished with small pieces of lard, vegetables, lime, and sambal sauce.

16. Satay Bee Hoon

Satay Bee Hoon is a rice vermicelli dish topped with cuttlefish, kang kong, bean sprouts, pork slices, prawns and cockles, and finally Satay bee hoon sauce – a chili-based peanut sauce

17. Char Kway Teow or Fried Rice Cake Strips

Char Kway Teow are flat noodles, stir-fried over very high heat with light and dark soy sauce, chili, belachan, deshelled blood cockles, bean sprouts, and chopped Chinese chives, whole prawns, egg, slices of Chinese sausage, fishcake.

18. Biryani

Biryani is a mixed rice dish made with rice, meat, vegetables, spices, sometimes egg, fruits, nuts. Meat includes chicken, mutton, beef, prawn, or fish. Spices and condiments used to cook Biryani include  clarified butter, coriander, mint leaves, cardamom, cinnamon, tomatoes, nutmeg, mace, bay leaves, ginger, onions, pepper, cloves, and garlic. The dish is usually served with dahi chutney or raita, korma, curry, boiled egg, a sour dish of aubergine, and salad.

19. Nasi Lemak

Nasi lemak or Coconut rice is a rice dish cooked in coconut milk and pandan leaf. The cooked rice can be served with deep-fried drumstick, fish cake, curried vegetables, tongsan luncheon meat, and chicken franks. Sometimes, the rice is also served more simply with anchovies, peanuts and fried egg in a traditional way.

20. Nasi Padang

Nasi Padang is a miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice.

21. Hainanese Chicken Rice

Hainanese Chicken Rice consists of cooked rice and chicken, often served with cucumber and coriander. The chicken is prepared in traditional Hainanese methods, which involve poaching the entire chicken at sub-boiling temperatures. The skimmed off resulting stock, fat, liquid, ginger, garlic, pandan leaves are used in the cooking of the rice so that the cooked rice is oily and flavourful.

22. Duck Rice

Duck rice is a rice dish consisting of cooked rice, topped with roasted/braised duck in a thick dark sauce. The braised duck is braised, de-boned and thinly sliced in a light thin gravy and is served with white rice. The roasted duck rice has a thicker gloopier gravy and is occasionally served with yam rice.

23. Fried Carrot Cake

This Singaporean is called Fried carrot cake although it has no carrot. It is made by steaming rice flour and white radish, cut the steamed mixture into pieces, frying the pieces with garlic, preserved radish, and egg. The original version – white Fried carrot cake is not seasoned with soy sauce, the black version is seasoned with soy sauce.

24. Chwee Kueh

Chwee Kueh or Water Rice Cake is a small-cup-sized round steamed rice cake topped with diced preserved radish and served with chilli sauce.

25. Putu Piring

Putu Piring is a round, steamed rice cake filled with melted palm sugar or palm sugar, and eaten with freshly grated coconut.

26. Roti Prata

Roti Prata is a flat bread made by stretching dough flavored with ghee. It is usually served with fish or mutton curry. The texture of the dough differs, it ranges from soft and chewy to extremely crispy. To make this food, the cook skillfully whirls and twirls the dough until it is as thin as paper, keeps the round shape of the dough sheet or folds it into a rectangle, cooks it on a greased griddle.

27. Curry Puff

Curry Puff is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell.

28. Goreng Pisang

Goreng Pisang is a crispy snack food made of banana or plantain, covered in batter or not, being deep fried in hot cooking oil.

29. Kueh Pie Tee

Kueh Pie Tee is a thin and crispy pastry tart shell kuih, filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.

30. Dim Sum

Dim sum was brought to Singapore from Hong Kong and it has been one of the most favorite traditional foods of locals and visitors. Dim sum is prepared as small bite-sized portions of food served in small steamer baskets or on small plates. Some popular dim sum dishes are the following:

Dumpling: Shrimp dumpling, Teochew dumpling, Xiao long bao, Guotie, Shaomai, Taro dumpling, Haam seui gok, Dumpling soup.

Roll: Spring roll, Tofu skin roll, Rice noodle roll.

Bun: Barbecued pork bun, Sweet cream bun, Pineapple bun.

Cake: Turnip cake, Taro cake, Water chestnut cake.

Others: Steamed meatball, Phoenix claws, Spare ribs, Lotus leaf rice, Chinese sticky rice, Deep fried squid, Congee.

31. Min Jiang Kueh

Min Jiang Kueh is a thick, spongy pancake filled with crushed peanut, red bean paste, or coconut. The cake is made by cooking batter on a large skillet.

32. Kaya Toast and Soft-Boiled Egg

Kaya toast and Soft-Boiled Egg are popular foods for breakfast in Singapore. Kaya toast is prepared with kaya (coconut jam), a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter.

33. Roti John

Roti John consists of halved French loaves, topped with a fried mixture of egg, chopped onion and minced meat.

34. Hor Fun Beef Kway Teow

Hor Fun Beef Kway Teow consists of tender slices of beef and wide, medium-thick strips of hor fun (flat rice noodles) which are coated with smoke-kissed molasses-colored sauce

35. Sup Tulang

Sup Tulang impresses diners with bright red color. It is a spicy mutton gravy-like-soup, cooked from mutton bones with meat still clinging on, served with hunks of bread and a straw. The straw is used to suck out the bone marrow from the chunky lamb bones.

36. Chili/Pepper Crab

50 Best Singaporean Foods50 Best Singaporean Foods

In 2011, CNN Go listed Chilli/Pepper crab of Singapore at number 35 on the World’s 50 most delicious foods. Main ingredients for this food certainly crab, commonly mud crab. To make the food, stir-fry the crab in a semi-thick, sweet and savory tomato and chili based sauce.

37. Orh Lua or Oyster Omelette

50 Best Singaporean Foods50 Best Singaporean Foods

Orh Lua or Oyster Omelette is a delicious combination of egg, garlic, and oysters. To make this food, fry the batter made from rice flour, sweet potato flour, egg, green onions, fry oysters marinated with ginger, ground pepper. To serve, top the fried batter with the fried oysters, coriander, and sauce.

38. Satay

50 Best Singaporean Foods50 Best Singaporean Foods

Satay consists of diced or sliced beef, pork, chicken, goat, mutton, fish, tofu, vegetables. The meat or the others are commonly seasoned with various spicy seasonings, placed on skewers made of the midrib of the coconut palm frond or bamboo. These are grilled or barbecued over a charcoal fire or wood. They are served with various sauces, the most popular is made of soy and peanut sauce.

39. Ngoh Hiang

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Ngoh Hiang is a hawker snack of fried items including meat roll, prawn roll, liver roll, pink sausage, egg slice, prawn fritters, firm beancurd, fishball, century egg, braised cuttlefish, and prawn fritters. The items are served with aromatic and piquant chili sauce which has chopped raw onions and peanut.

40. BBQ Sambal Stingray

50 Best Singaporean Foods50 Best Singaporean Foods

BBQ Sambal Stingray or BBQ Banana Leaf Stingray is made by barbecuing (often charcoal-grilled) stingray wrapped in banana leaves or ginger leaves, aluminium foil, served with sambal paste atop and lime.

41. Rojak

50 Best Singaporean Foods50 Best Singaporean Foods

Rojak is a traditional fruit and vegetable salad with spicy palm sugar dressing, toppings. Vegetables and fruits include puffy, deep-fried tofu, youtiao, cucumber, jicama, pineapple, bean sprouts, rarely raw mangos, and green apples. The dressing is made from belacan (shrimp paste), chili, palm sugar, and lime juice. Rojak is topped with chopped peanuts, pink ginger bud.

42. Popiah

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Popiah is a roll consisting of popiah wrap and filling made from turnip, carrot, beans, garlic, peanuts, sometimes beancurd, beetroot, steaky pork, bamboo shoot, prawn, Chinese sausage, egg, bean sprouts. Most of the ingredients for fillings are cooked/left raw cut or grated into long, thin strips.

43. Chee Cheong Fun

50 Best Singaporean Foods50 Best Singaporean Foods

Chee Cheong Fun are steamed rolls of rice flour, often filled with pork or prawn, topped with a soy-sesame sauce with a side of chili.

44. Murtabak

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Murtabak is a crisp-edged dough, filled with delicious, spiced meat (chicken, beef, mutton, deer), onions, and egg cooked within. Murtabak is usually served with a side of gravy.

45. Thosai

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Thosai is a pancake made with a batter of fermented rice and lentils, cooked on a griddle and served with lentil curry and chutney.

46. Appam

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Appam is a round pancake which made with fermented rice batter and coconut milk, has crispy edges and a doughy center, and usually served with coconut and sugar.

47. Tau Huay or Dou Hua

50 Best Singaporean Foods50 Best Singaporean Foods

Tau Huay or tofu pudding, soybean pudding is a dessert or snack made with very soft tofu. Hot, cold, chopped or whole, tau huay is a beloved Singapore breakfast dish. Less sugar syrup or soy milk are added to the soft tofu. Some dinners prefer to eat it carved from a whole block spoonful by spoonful while the others prefer the soft tofu all chopped up and mixed evenly into the syrup.

48. Chendol

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Chendol is one of the most beloved multiracial desserts in Singapore. The food contains droplets of worm-like green rice flour jelly, palm sugar, fresh cold-pressed coconut milk, red beans, shaved ice, sometimes durian, sweetcorn.

49. Ice kachang or Ice Beans

50 Best Singaporean Foods50 Best Singaporean Foods

Ice kacang is a dessert consisting of shaved ice, various fruit cocktails, and dressings (red beans, palm seed, sweet corn, grass jelly, roasted peanuts, cubes of agar agar, aloe vera, cendol, nata de coco, durian, ice cream. At last, a topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with sarsi syrup and red rose syrup, sometimes chocolate syrup.

50. Durian

50 Best Singaporean Foods

50 Best Singaporean Foods

Durian is one of the most pungent fruits in the world. However, lots of people love this fruit flesh as well as its smell. The flesh is sweet, yellow in color, silky smooth and creamy in texture. Durian can be eaten raw or cooked (Durian fried rice, Durian steamboat, Crispy durian with maple syrup, Cake with durian, Durian pizza, Durian nuggets, Durian coffee, Fried durian,)

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