Must-Try Singapore Dishes

Food — By mariannerogerson on March 22, 2012 at 11:13 am

One of the joys of travelling is trying out the local cuisine, and Singapore is rightly famous for its food. The city’s mix of ethnic cultures makes for a varied culinary landscape, so have fun checking out some of our picks of the must-try local dishes of Singapore.

Chilli Crab
Fresh Sri Lankan crabs smothered in the spicy tangy chilli sauce made from chilli-ginger sauce, fresh lemon juice, sambal, ketchup, and egg white. Get stuck in with your fingers, cracking open the shells and sucking out the flesh. Best eaten with Mantou, or fried Chinese buns, which are perfect for scooping up the delicious sauce.

Chilli Crab - photo: Marianne Rogerson

Thick rice noodles steeped in spicy gravy made from chilli paste, dried shrimp (hae bi) and coconut milk. It is commonly topped with cockles, prawns, fish cakes and bean sprouts.

Char Kway Teow
Flat ribbon noodles tossed together in a wok with cockles, prawns, bean sprouts, Chinese sausage, sweet soy sauce and lard. A good Char Kway Teow should have what’s known as ‘wok hei’ – the smoky flavour that comes off a hot wok.

Chicken Rice
A simple dish of rice topped with slices of steamed chicken and served with a clear broth. The secret of a good Chicken Rice lies in the quality of the stock the rice is cooked in, the tenderness of the chicken, and the quality of the accompanying condiments – chilli sauce, ginger sauce and dark soy sauce.

Chicken Rice - photo: Marianne Rogerson

Hokkien Prawn Mee  
A mixture of egg and rice noodles stir-fried in seafood stock, and garnished with prawns, fish cake, bean sprouts, leafy vegetables and sometimes pork and cuttlefish too. Served with fresh lime and sambal chilli sauce.

Diced marinated meat (usually chicken, beef or prawn) skewered onto bamboo sticks and grilled over charcoal. Served with raw onions, cucumber and a spicy peanut dip.

Roti Prata
A flaky flatbread made from water and wheat flour is fried on a hot griddle pan and served with a spicy curry gravy, or sugar. Different variations are available including egg and cheese.

Roti Prata - photo: Marianne Rogerson

Fish Head Curry
The fish head (usually a Red Snapper) is steeped in a spice-filled curry sauce alongside okra, tomatoes and brinjal (eggplant). The fish head is surprisingly fleshy, and connoisseurs aim straight for the cheeks and around the eyes.

Tags: "Chicken Rice", "Hawker Centre", "Local Cuisine", "Singapore food", "Singapore Restaurants", Singapore breakfast