SINGAPORE FOOD
Singapore's favourite national past-time is , no doubt about it , eating (followed by shopping) . Singaporeans love to eat and want to try anything and everything . Usually they eat five times a day .
The food is influenced by the native Malay, the predominant Chinese, and also by Indonesian, Indian and Western traditions (particularly English) since the founding of Singapore by the British in the 1800s and traces of cuisines such as Middle Eastern and Thai exists in local food culture in some form as well. The cuisine of Singapore can indicate the ethnic diversity of the culture of this small country and this phenomenon makes the cuisine of Singapore a cultural attraction and is very much promoted as so for tourism . Food may be viewed by her population as central to Singapore's national identity and a unifying cultural thread and is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist: Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choose food that is acceptable to all. With its rich multicultural heritage, the city serves up a true melting pot of flavours and foods. You can see a reflection of Singapore’s cultural diversity in the array of local cuisines on the menu – Chinese, Malay, Indian and Peranakan . Take a stroll around the diverse neighbourhoods and you’ll come across halal Malay food, South Indian vegetarian thali, North Indian naans and briyani, Cantonese dim sum, Hainanese chicken rice, Peking duck, Hokkien mee (fried noodles from the China’s Fujian Province) and popiah (spring rolls), available in food centres and restaurants across Singapore.
Seafood is of course a social food that tops many people's list. Seafood eaten the local style is a noisy and cosy affair. Chili crabs, black pepper crabs, drunken prawns and deep fried baby squids are just some of the endless yummy dishes that one shouldn't miss. Lobsters, glamourous as it may sound, is not as popular or as fun as Chut Chut(a kind of cone shaped sea shell that has to be sucked) or raw cockles(despite the risk of Hepatities). And eating barbequed sting ray from a piece of banana leaf at a food centre is definitely a truer Makan experience than having Salmon.
A walk through a wet market at any time of year will show you just what wonders the Tropics can produce. Varieties of banana, fresh coconut, papaya, mango, and pineapple are just a few of the fresh and juicy fruits available year-round; in addition, Southeast Asia has an amazing selection of exotic and almost unimaginable fruits. From the light and juicy star fruit to the red and hairy rambutan , longan , lychee , mangosteen , the spectacular dragon fruit , the huge jackfruit , kiwi , passion fruit , to orange , lemon , lime and kalamansi , they are all worthy of a try, either whole or juiced .Dare to try it if you will, the fruit to sample , the veritable king of fruits , the durian , a large, green, spiky fruit with a creamy texture and lightly sweet and deeply musky taste , that, when cut open, smells worse than old tennis shoes. The best ones are in season every June, when Singaporeans go wild over them. (one interesting note on fruits: the Chinese believe that foods contain either yin or yang qualities with corresponding "heaty" and "cooling" effects. According to Traditional Chinese Medicine whereas watermelon, star fruit, and oranges are cooling, mangoes, lychee, and especially durians are heaty).
Singaporeans like their food quite spicy and hot , so chillies , all kinds of chilli sauces and dips and sambals are everywhere and enjoyed with most of the favourite dishes . One tip for eating very spicy foods is to mix a larger proportion of rice to gravy. Don't drink in between bites, but eat through the burn. Your brow may sweat but your mouth will build a tolerance as you eat, and the flavors will come through more fully.
The multiculturalism of local food, the ready availability of international cuisine and styles, and their wide range in prices to fit all budgets at all times of the day and year helps create a "food paradise". The availability of a variety of food is often aided by the fact that Singapore's port lies along strategic routes. The government organizes the Singapore Food Festival in July to celebrate Singapore's cuisine.
The cuisine is similar to the cuisine of Malaysia due to the close historical and cultural ties between the two countries. While a number of dishes are common to both countries, their preparations varies between the countries, according to local taste.
Other big cities can claim to be the food capital of the world , some say New York has the greatest diversity , or maybe San Francisco , London has the best restaurants , Tokyo , the best quality and quantity , Hong Kong has reasons also . But when it comes to a combination of convenience, quality, variety, price and the sheer joy of eating, Singapore has to be the best bargain on earth. Singaporeans complain about everything, but it's hard to complain about food here .
Be adventurous as there are few places in the World where you'll find such variety at such low prices! Selamat Makan!
Seafood is of course a social food that tops many people's list. Seafood eaten the local style is a noisy and cosy affair. Chili crabs, black pepper crabs, drunken prawns and deep fried baby squids are just some of the endless yummy dishes that one shouldn't miss. Lobsters, glamourous as it may sound, is not as popular or as fun as Chut Chut(a kind of cone shaped sea shell that has to be sucked) or raw cockles(despite the risk of Hepatities). And eating barbequed sting ray from a piece of banana leaf at a food centre is definitely a truer Makan experience than having Salmon.
A walk through a wet market at any time of year will show you just what wonders the Tropics can produce. Varieties of banana, fresh coconut, papaya, mango, and pineapple are just a few of the fresh and juicy fruits available year-round; in addition, Southeast Asia has an amazing selection of exotic and almost unimaginable fruits. From the light and juicy star fruit to the red and hairy rambutan , longan , lychee , mangosteen , the spectacular dragon fruit , the huge jackfruit , kiwi , passion fruit , to orange , lemon , lime and kalamansi , they are all worthy of a try, either whole or juiced .Dare to try it if you will, the fruit to sample , the veritable king of fruits , the durian , a large, green, spiky fruit with a creamy texture and lightly sweet and deeply musky taste , that, when cut open, smells worse than old tennis shoes. The best ones are in season every June, when Singaporeans go wild over them. (one interesting note on fruits: the Chinese believe that foods contain either yin or yang qualities with corresponding "heaty" and "cooling" effects. According to Traditional Chinese Medicine whereas watermelon, star fruit, and oranges are cooling, mangoes, lychee, and especially durians are heaty).
Singaporeans like their food quite spicy and hot , so chillies , all kinds of chilli sauces and dips and sambals are everywhere and enjoyed with most of the favourite dishes . One tip for eating very spicy foods is to mix a larger proportion of rice to gravy. Don't drink in between bites, but eat through the burn. Your brow may sweat but your mouth will build a tolerance as you eat, and the flavors will come through more fully.
The multiculturalism of local food, the ready availability of international cuisine and styles, and their wide range in prices to fit all budgets at all times of the day and year helps create a "food paradise". The availability of a variety of food is often aided by the fact that Singapore's port lies along strategic routes. The government organizes the Singapore Food Festival in July to celebrate Singapore's cuisine.
The cuisine is similar to the cuisine of Malaysia due to the close historical and cultural ties between the two countries. While a number of dishes are common to both countries, their preparations varies between the countries, according to local taste.
Other big cities can claim to be the food capital of the world , some say New York has the greatest diversity , or maybe San Francisco , London has the best restaurants , Tokyo , the best quality and quantity , Hong Kong has reasons also . But when it comes to a combination of convenience, quality, variety, price and the sheer joy of eating, Singapore has to be the best bargain on earth. Singaporeans complain about everything, but it's hard to complain about food here .
Be adventurous as there are few places in the World where you'll find such variety at such low prices! Selamat Makan!
Chinese Cuisine
The Chinese believe in combining ingredients to enhance the harmony between the yin and yang qualities of the food. Food is also used for its symbolic properties, such as noodles for longevity, oysters for good fortune and fish for prosperity.
Chinese cuisine represents one of the main players in the country’s gastronomic arena . A visit to Singapore offers you an opportunity to sample dishes from the different parts of China. You can enjoy the delicious dim sum, roasted meats and double-boiled soups brought by the Cantonese immigrants, the spicy dishes from Szechuan and the flavourful chicken rice with its roots from the Hainan province. The famous yong tau fu, or beancurd stuffed with fish paste, was a contribution by the Hakkas. Hearty meat dishes and appetising noodles are a part of Hokkien meals while Teochew dishes include lighter items such as steamed seafood, comforting porridge and clear soups. On your trip here, don’t forget also to try local Chinese favourites such as chilli crab, bak kut teh, fish head curry or rojak .
If you fancy a Chinese meal , you can look forward to an incredible menu of choices. While Chinese cuisine includes more than 80 different styles of cooking, these can generally be divided into four or five main regions of China. While there are at least ten Chinese dialects being spoken in Singapore each with its own special dishes, there are five major groups that you'll most likely encounter.
Cantonese food is world famous especially its Dim Sum and Wanton soup.The Hakkas are famous for their Yong Tao Foo(literally means stuffed tofu).Hakkas are in many ways similar to the Jews, they are migrants that spread throughout the World from Surinam to Malaysia and has a very strong ethnic identity. Thrifty and hardworking, their origin, though definitely Chinese, is still a big mystery. The Teochews are famous for their fish ball noodles(especially Mee Pok - flat egg noodles), char kway teow , porridge and steamed dishes.The Hainanese with the Chicken Rice - arguably the national dish . The Hokkiens make up the largest Chinese ethnic group in Singapore and definitely has a lot to offer , Oyster omelette and Hokkien Mee top the list . Cantonese food is known for its light, creative cooking and subtle flavours. Signature Cantonese dishes include Shark's Fin soup, crispy deep-fried chicken, Won Ton soup, and roasted suckling pig. One of the most popular items is dim sum – which includes steamed or fried buns, dumplings and pastries stuffed with meat, prawns, sauces and herbs. A favourite on the Hokkien menu is the fried hokkien mee – a tasty dish created with a rich mixture of wheat flour noodles and rice vermicelli fried with garlic, prawns, pork, sliced squid, bean sprouts, eggs, and Chinese chives. Served with thick chilli paste and a tiny lime, it is most fragrant when served in an opeh leaf (a species of palm). Another much-loved dish is popiah or spring rolls, which are rolled crepes filled with shredded Chinese turnips, bamboo shoots, bean sprouts, prawns, eggs and Chinese sausage, seasoned with garlic, chilli paste, and sweet bean sauce. If you are in the mood for something lighter, opt for Teochew food which is usually roasted or steamed, with very little animal fat and seasoning, such as steamed seafood, clear soups and healthy porridge. You can also take your pick from fiery Szechuan dishes characterised by their generous use of hot chilli peppers, dig into mouth-watering Hainanese chicken rice, or treat yourself to the famous yong tau fu, or bean curd stuffed with fish paste from the Hakkas.
The best-known and most popular style of Chinese Cuisine is Cantonese Cuisine, despite the majority of Singaporean Chinese not being of Cantonese descent. Cantonese Cuisine, noted for the variety and freshness of its ingredients, is usually stir-fried with just a touch of oil to ensure that the result is crisp and fresh. Typical dishes include Wan Ton soup, Chow Mein (fried noodles), Spring Rolls, Mee (noodles) or Congee (rice porridge). At the expensive end of the specturm are Shark's Fin Soup and Bird's Nest dishes.One of the most famous Cantonese specialities is Dim Sum (literally "little heart"), small snack-type dishes, often dumplings ,eating Dim Sum is also known as "Yum Cha".The Yum Cha culture in Singapore is almost similar to the one found in Hong Kong. Compared to northern styles of Chinese cuisine, Cantonese food can be bland, especially when sauces and broths are over-thickened and slimy. Singaporean palates demand the standard dish of chili condiment at the table, which helps the flavor.
The most popular Hainanese dish is Chicken Rice - simply steamed fowl, rice cooked in chicken stock, a clear soup and slices of cucumber; it's practically the Singaporean national dish and it's flavoured it with ginger, soy sauce and chilli sauce . Another popular Hainanese dish is Steamboat, an Oriental variation on a Swiss fondue, where you have a boiling stockpot in the middle of the table, into which you dip pieces of meat, seafood or vegetables.
Many of Singapore's Chinese are Hokkien or Hakka, originally from the southern provinces of China. Simple ingredients are a feature of Hakka food. The best-known Hakka dish is Yong Tau Foo, bean curd stuffed with fish paste or minced meat, and cooked together in soup with an assortment of other ingredients. Another popular dish is Fried Hokkien Mee made of thick egg noddles cooked with pork, seafood and vegetables, and a rich sauce , Oyster Omelette and Hokkien Popiah (unfried spring rolls) are also delicious . Although the Hokkiens are the most prevalent dialect group in Singapore their style of cuisine rarely makes it to restaurant tables , basically because it's simple and homey .
If you're looking for something more fiery , Sichuan (pronounced "Szechwan") cuisine, second only to Cantonese in the West, relies on the rich flavors of garlic, sesame oil, and bean paste, but is much heavier on the chilies than Shanghainese cuisine . Sugar is also sometimes added to create tangy sauces. Some dishes can really pack a punch, but there are many Sichuan dishes that are not spicy. Popular are chicken with dried chilies andhot and sour soup . Another regional variation ,Hunan Cuisine is also renowned for its fiery spice and can be distinguished from Sichuan-style by its darker sauces.
Beijing cuisine also has more robust flavours and is usually eaten with noodles or steamed buns. Its rich garlic and bean-paste flavoring betraying just a touch of chili, comes from the north of China. Heavier sauces allow for greater selections of beef and mutton, rarely found on southern Chinese menus. The most famous Beijing-style dish is Beijing Duck or Peking Duck , specially fattened ducks basted in syrup and roasted on a revolving spit . The crispy skin is pulled away and cut into pieces, served as a separate first course which you wrap in thin pancakes with spring onion and a touch of sweet plum sauce. The meat is served later in a dish that's equally scrumptious.
From the area around Shantou in China, Teochew is a style noted for its delicacy and natural flavours. Seafood is a specialty, and a popular food centre dish is Char Kway Teow - broad noodles, cockles and eggs friend in chilli and black-bean sauce but there are many other Teochew dishes .
Food from Shanghai is, to some extent, a cross between northern and Cantonese cuisines, combining the strong flavours of the north with the ingredients of Canton. Only a few places in Singapore serve it, though.
Chinese cuisine represents one of the main players in the country’s gastronomic arena . A visit to Singapore offers you an opportunity to sample dishes from the different parts of China. You can enjoy the delicious dim sum, roasted meats and double-boiled soups brought by the Cantonese immigrants, the spicy dishes from Szechuan and the flavourful chicken rice with its roots from the Hainan province. The famous yong tau fu, or beancurd stuffed with fish paste, was a contribution by the Hakkas. Hearty meat dishes and appetising noodles are a part of Hokkien meals while Teochew dishes include lighter items such as steamed seafood, comforting porridge and clear soups. On your trip here, don’t forget also to try local Chinese favourites such as chilli crab, bak kut teh, fish head curry or rojak .
If you fancy a Chinese meal , you can look forward to an incredible menu of choices. While Chinese cuisine includes more than 80 different styles of cooking, these can generally be divided into four or five main regions of China. While there are at least ten Chinese dialects being spoken in Singapore each with its own special dishes, there are five major groups that you'll most likely encounter.
Cantonese food is world famous especially its Dim Sum and Wanton soup.The Hakkas are famous for their Yong Tao Foo(literally means stuffed tofu).Hakkas are in many ways similar to the Jews, they are migrants that spread throughout the World from Surinam to Malaysia and has a very strong ethnic identity. Thrifty and hardworking, their origin, though definitely Chinese, is still a big mystery. The Teochews are famous for their fish ball noodles(especially Mee Pok - flat egg noodles), char kway teow , porridge and steamed dishes.The Hainanese with the Chicken Rice - arguably the national dish . The Hokkiens make up the largest Chinese ethnic group in Singapore and definitely has a lot to offer , Oyster omelette and Hokkien Mee top the list . Cantonese food is known for its light, creative cooking and subtle flavours. Signature Cantonese dishes include Shark's Fin soup, crispy deep-fried chicken, Won Ton soup, and roasted suckling pig. One of the most popular items is dim sum – which includes steamed or fried buns, dumplings and pastries stuffed with meat, prawns, sauces and herbs. A favourite on the Hokkien menu is the fried hokkien mee – a tasty dish created with a rich mixture of wheat flour noodles and rice vermicelli fried with garlic, prawns, pork, sliced squid, bean sprouts, eggs, and Chinese chives. Served with thick chilli paste and a tiny lime, it is most fragrant when served in an opeh leaf (a species of palm). Another much-loved dish is popiah or spring rolls, which are rolled crepes filled with shredded Chinese turnips, bamboo shoots, bean sprouts, prawns, eggs and Chinese sausage, seasoned with garlic, chilli paste, and sweet bean sauce. If you are in the mood for something lighter, opt for Teochew food which is usually roasted or steamed, with very little animal fat and seasoning, such as steamed seafood, clear soups and healthy porridge. You can also take your pick from fiery Szechuan dishes characterised by their generous use of hot chilli peppers, dig into mouth-watering Hainanese chicken rice, or treat yourself to the famous yong tau fu, or bean curd stuffed with fish paste from the Hakkas.
The best-known and most popular style of Chinese Cuisine is Cantonese Cuisine, despite the majority of Singaporean Chinese not being of Cantonese descent. Cantonese Cuisine, noted for the variety and freshness of its ingredients, is usually stir-fried with just a touch of oil to ensure that the result is crisp and fresh. Typical dishes include Wan Ton soup, Chow Mein (fried noodles), Spring Rolls, Mee (noodles) or Congee (rice porridge). At the expensive end of the specturm are Shark's Fin Soup and Bird's Nest dishes.One of the most famous Cantonese specialities is Dim Sum (literally "little heart"), small snack-type dishes, often dumplings ,eating Dim Sum is also known as "Yum Cha".The Yum Cha culture in Singapore is almost similar to the one found in Hong Kong. Compared to northern styles of Chinese cuisine, Cantonese food can be bland, especially when sauces and broths are over-thickened and slimy. Singaporean palates demand the standard dish of chili condiment at the table, which helps the flavor.
The most popular Hainanese dish is Chicken Rice - simply steamed fowl, rice cooked in chicken stock, a clear soup and slices of cucumber; it's practically the Singaporean national dish and it's flavoured it with ginger, soy sauce and chilli sauce . Another popular Hainanese dish is Steamboat, an Oriental variation on a Swiss fondue, where you have a boiling stockpot in the middle of the table, into which you dip pieces of meat, seafood or vegetables.
Many of Singapore's Chinese are Hokkien or Hakka, originally from the southern provinces of China. Simple ingredients are a feature of Hakka food. The best-known Hakka dish is Yong Tau Foo, bean curd stuffed with fish paste or minced meat, and cooked together in soup with an assortment of other ingredients. Another popular dish is Fried Hokkien Mee made of thick egg noddles cooked with pork, seafood and vegetables, and a rich sauce , Oyster Omelette and Hokkien Popiah (unfried spring rolls) are also delicious . Although the Hokkiens are the most prevalent dialect group in Singapore their style of cuisine rarely makes it to restaurant tables , basically because it's simple and homey .
If you're looking for something more fiery , Sichuan (pronounced "Szechwan") cuisine, second only to Cantonese in the West, relies on the rich flavors of garlic, sesame oil, and bean paste, but is much heavier on the chilies than Shanghainese cuisine . Sugar is also sometimes added to create tangy sauces. Some dishes can really pack a punch, but there are many Sichuan dishes that are not spicy. Popular are chicken with dried chilies andhot and sour soup . Another regional variation ,Hunan Cuisine is also renowned for its fiery spice and can be distinguished from Sichuan-style by its darker sauces.
Beijing cuisine also has more robust flavours and is usually eaten with noodles or steamed buns. Its rich garlic and bean-paste flavoring betraying just a touch of chili, comes from the north of China. Heavier sauces allow for greater selections of beef and mutton, rarely found on southern Chinese menus. The most famous Beijing-style dish is Beijing Duck or Peking Duck , specially fattened ducks basted in syrup and roasted on a revolving spit . The crispy skin is pulled away and cut into pieces, served as a separate first course which you wrap in thin pancakes with spring onion and a touch of sweet plum sauce. The meat is served later in a dish that's equally scrumptious.
From the area around Shantou in China, Teochew is a style noted for its delicacy and natural flavours. Seafood is a specialty, and a popular food centre dish is Char Kway Teow - broad noodles, cockles and eggs friend in chilli and black-bean sauce but there are many other Teochew dishes .
Food from Shanghai is, to some extent, a cross between northern and Cantonese cuisines, combining the strong flavours of the north with the ingredients of Canton. Only a few places in Singapore serve it, though.
Many of the chinese dishes were adapted by early Chinese immigrants to suit local circumstances (such as available ingredients) and cannot strictly be considered mainstream Chinese cuisine . Chinese food as eaten in Singapore commonly originates from southern China, particularly Fujian and Guangdong. Most of the Chinese people in Singapore have their roots in the southern part of China, particulary Guangdong (Canton) and Fujian (Hokkien). The majority of their ancestors would have come here during the colonial times in the 1800s to work in the docks, so it comes as no surprise that the local Chinese Cuisine consists mainly of staples such as rice and various types of noodles. While "authentic" fare is certainly available, especially in fancier restaurants, the daily fare served in hawker centres has absorbed a number of tropical touches, most notably the fairly heavy use of chilli and the Malay fermented shrimp paste belacan as condiments .
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For the Chinese, the province they came from usually determines the Chinese Dialect they speak. In a similar fashion, many Chinese Cuisine dishes are, today, identified with the dialect group they originated from, such as Teochew Porridge and Fishball Noodles, Hainanese Chicken Rice, Hakka Yong Tau Foo, Fried Hokkien Noodles, and so on. However, the Chinese Cuisine in Singapore today has already been infused with strong Southeast Asian elements. For example, the use of chilli and local spices has made Singaporean Chinese Cuisine more feisty and tasteful compared to those found in China . Of course, you can still get the refined cuisine that Chinese Cuisine is famous for in specialty restaurants . Although chillies are a local addition to Chinese Cuisine in Singapore, the Chinese take them seriously. They are apt to patronise a place simply for the fact that the chilli condiment that goes with certain dishes have been prepared "just so". In fact, Hainanese Chicken Rice chefs sometimes earn their customers' loyalty on the strength of their chilli sauce alone , likewise, for the cooks of other types of Chinese Cuisine. So when it comes to condiments, do not be surprised to find chilli sauce, chilli paste or cut chillies, alongside traditional chinese condiments such as salt or soya sauce .
1.3.6.rice 2.4.wheat 5.egg 7.glass
You might have heard of "La Mian", "Mee", "Hor Fun", "Bee Hoon", so which one is noodles in Chinese? All of the above, but why do they sound so differenly? Chinese in Singapore are of different dialect groups and each dialect has its own noodle specialties. For Cantonese, rice noodles are called "Fun" wheares the same thing is called "Hoon" in Hokkien (People from China Fujian province) . Mee in hokkien simply means noodles made from wheat, water and eggs. In Mandarin, it is called "Mian" and the noodles are made of wheat and water only.
Wheat flour noodles :
Mee Kia and Mee Pok- Made from wheat flour, water and eggs. Mee kia is thinner in shape and it is used for dishes such as Wanton noodle and Dumpling noodles , Mee Pok is broader and flatter in shape , both can be used for Bar Chow Mee, which is minced pork noodles for Hokkien and Teochew.
Hokkien mee - A bright yellow noodles soaked in alkali and it is commonly used for Fish Ball Noodle, Fried Hokkien Mee.
Yee Mee - Made from wheat and water and deep fried. A common Cantonese dish at Hot Wok stalls in hawker centres.E-fu mee - A flatten version of Yee Mee. It is a celebration dish served during birthday or wedding feast.
Rice flour noodles (white in color and instead of wheat or wheat flour, rice flour is used) :
Kway Teow - This rice noodle is smooth in texture, long and flat in shape , it is commonly used for Char Kway Teow or soups .
Hor Fun - A Cantonese style rice noodle broader in shape than Kway Teow. Common dishes such as Bee Hor Fun and Seafood Hor Fun .
Kway Chap rice sheet - A Teochew style rice noodle made into square sheets.
Bee Hoon - Rice vermicelli that is thin and translucent. It is hard in raw form and need to soak into water to soften the noodles before cooking , thicker version is called Chor Bee Hoon.
Bee Tai Bak - A worm shape rice noodles chewy in texture. For dishes such asFish Ball Noodles
Wheat flour noodles :
Mee Kia and Mee Pok- Made from wheat flour, water and eggs. Mee kia is thinner in shape and it is used for dishes such as Wanton noodle and Dumpling noodles , Mee Pok is broader and flatter in shape , both can be used for Bar Chow Mee, which is minced pork noodles for Hokkien and Teochew.
Hokkien mee - A bright yellow noodles soaked in alkali and it is commonly used for Fish Ball Noodle, Fried Hokkien Mee.
Yee Mee - Made from wheat and water and deep fried. A common Cantonese dish at Hot Wok stalls in hawker centres.E-fu mee - A flatten version of Yee Mee. It is a celebration dish served during birthday or wedding feast.
Rice flour noodles (white in color and instead of wheat or wheat flour, rice flour is used) :
Kway Teow - This rice noodle is smooth in texture, long and flat in shape , it is commonly used for Char Kway Teow or soups .
Hor Fun - A Cantonese style rice noodle broader in shape than Kway Teow. Common dishes such as Bee Hor Fun and Seafood Hor Fun .
Kway Chap rice sheet - A Teochew style rice noodle made into square sheets.
Bee Hoon - Rice vermicelli that is thin and translucent. It is hard in raw form and need to soak into water to soften the noodles before cooking , thicker version is called Chor Bee Hoon.
Bee Tai Bak - A worm shape rice noodles chewy in texture. For dishes such asFish Ball Noodles
Malay Cuisine
Malay Cuisine in Singapore and the cuisines of Malaysia and Indonesia are similar as the malays of Singapore originate from the neighbouring areas of Malaysia and Indonesia. Thus, much of the Malay Cuisine in Singapore is reminiscent of the food from these areas. Over time, elements from the other cultures have crept into the Malay Cuisine here in Singapore , mostly from the chinese and now the flavours are adapted for the local taste .
The Malay cuisine in Singapore offers a mouth-watering fusion of traditional dishes from Malaysia and distinct flavours from the Indonesian islands of Sumatra and Java and will give you a chance to savour an array of spices and herbs including ginger, turmeric, galangal, lemon grass, curry leaves, pungent belachan (shrimp paste) and chillies. You’ll find the cuisine spicy without being unbearably hot, thanks to its generous use of coconut milk and local spices. Peanut sauce occupies a pride of place in dishes like gado gado, an Indonesian salad of lettuce, bean sprouts and fried bean curd. It is also a staple accompaniment with satay – skewers of meat grilled over charcoal served with raw onions and cucumber. Try the nasi lemak for its flavourful coconut steamed rice, or nasi padang, where you can select from a wide range of dishes on display.
Visit a Malay stall at any food centre and take your pick of nasi padang – a wide variety of spicy meat, fish, poultry, and vegetable dishes, served with rice. Also visit any Malay restaurants to savour the Soto Ayam, a spiced chicken stock served with chicken and bean sprouts, together with your choice of a potato croquette or compressed rice cakes. Sit down to enjoy skewers of beef, lamb or chicken satay served with onions, cucumbers and the ubiquitous peanut sauce. Another signature dish on the Malay menu is the nasi lemak, packed in a banana leaf and beef rendang, a hearty dish made of large chunks of beef cooked with spices and herbs.
The Malay cuisine in Singapore offers a mouth-watering fusion of traditional dishes from Malaysia and distinct flavours from the Indonesian islands of Sumatra and Java and will give you a chance to savour an array of spices and herbs including ginger, turmeric, galangal, lemon grass, curry leaves, pungent belachan (shrimp paste) and chillies. You’ll find the cuisine spicy without being unbearably hot, thanks to its generous use of coconut milk and local spices. Peanut sauce occupies a pride of place in dishes like gado gado, an Indonesian salad of lettuce, bean sprouts and fried bean curd. It is also a staple accompaniment with satay – skewers of meat grilled over charcoal served with raw onions and cucumber. Try the nasi lemak for its flavourful coconut steamed rice, or nasi padang, where you can select from a wide range of dishes on display.
Visit a Malay stall at any food centre and take your pick of nasi padang – a wide variety of spicy meat, fish, poultry, and vegetable dishes, served with rice. Also visit any Malay restaurants to savour the Soto Ayam, a spiced chicken stock served with chicken and bean sprouts, together with your choice of a potato croquette or compressed rice cakes. Sit down to enjoy skewers of beef, lamb or chicken satay served with onions, cucumbers and the ubiquitous peanut sauce. Another signature dish on the Malay menu is the nasi lemak, packed in a banana leaf and beef rendang, a hearty dish made of large chunks of beef cooked with spices and herbs.
A distinct feature of Malay Cuisine is the use of coconut milk, as well as the spices this region is famous for. The malays also like a certain texture to their spices and chilli so you will find that these are not always finely ground, and may tickle your tongue as they go down. Another thing you will notice is that Malay Cuisine has a sweetish tinge, as they normally add a little sugar with the salt. Again, this is a legacy of the region for you will find indonesian food a little sweet as well. The malays also use Belachan, a pungent paste made from dried shrimp that gives the dishes a unique taste, much like the way the famous Thai fish sauce imparts a special Thai flavour. A ubiquitous condiment in Malay Cuisine is Sambal Belacan, made from prawn paste and chillies and the Sambal Tumis made from toasted and fried chillies as well as onions and other spices to make your dish more fiery. When you hear the word Sambal, it usually means the condiment is chilli hot. Some cooks may also give the option of soya sauce, both sweet and salty, as a condiment. Neither Malay nor Indonesian cuisines include any pork for religious reasons, and are generally referred to as “halal”. Most dishes use coconut milk to take the edge off the spicy curries. Freshly grated coconut is also used to garnish cakes and other types of desserts. Malay desserts such as cendol are usually very rich in coconut milk and impossible to resist if you have a sweet tooth, while ice kachang is a popular dessert made of flavoured ice with red bean and jelly.
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Malay dishes are adapted to local tastes and differ from Malaysian and Indonesian versions. Spice and coconut milk are common ingredients, although Chinese ingredients such as taupok (tofu puffs) and tofu (known as tahu in Malay) have been integrated. Many Chinese adaptations of these dishes also exist.
Indian Cuisine
Indian Cuisine can essentially be classified into two broad categories: South Indian and North Indian. Most Indian food in Singapore have their origins in South India, where the bulk of immigrants came from. This means the food is heavy with chilli, tamarind and piquant spices, instead of the creamy, less fiery North Indian cuisine variety. Following the precepts of hinduism, they will not serve meat from the sacred cow. The Indian dishes in Singapore are also largely influenced by regional elements. Some of the Indian Cuisine dishes are unrecognisable to the native indian, yet considered signature Indian food in Singapore. These include the Prata, Fish Head Curry and crispy Thosai, all dishes that have a wide following among other ethnic groups here.
South Indian cuisine tends to be hot, with the emphasis on vegetarian dishes. The typical South Indian dish is a Thali (rice plate), often served on a large banana leaf. On this leaf is placed a large mound of rice, then scoops of various vegetable curries and a couple of Papadams for good measure. South Indian vegetarian food is traditionally eaten with your right hand, not utensils. Using the tips of your fingers, knead the curries into the rice and eat away. Other vegetarian dishes include Masala Dosa, a thin pancake which, when rolled around spiced vegetables with some Rasam (spicy soup) on the side, is about the cheapest light meal you could ask for. North Indian cuisine is most commonly associated with tandoori food, which takes its name from the clay tandoor oven in which meat is cooked. The meat is marinated overnight in a yogurt-and-spice mixture. Although rice is also eaten in North India, it is not the ubiquitous staple it is in the south ,more common are delicious indian breads such as Naan (leavened bread baked inside a clay oven), Chapati (griddle-fried whole-wheat bread), Paratha (bread made with ghee and cooked on a hotplate) and Roti. There is also a sub-category of Indian Cuisine, known as "Indian Muslim Food". This is almost wholly a local creation, with dishes such as Nasi Goreng, Mee Goreng and Sup Kambing. Sometimes, this incorporates the use of local chinese-style noodles, sometimes the food has a sweet tinge like Malay Cuisine, but usually the spices are combined to suit local palates. Food sold at these stalls are usually Halal, but out of consideration for the Hindu counterparts who may patronise them, these Indian Muslim vendors do not usually serve beef. A snack meal in Indian halal (Muslim) restaurants is Murtabak, made from paper-thin dough filled with egg and minced mutton/chicken and lightly grilled with oil. A Roi Canai / Roti Prata - made from Murtabak dough, which you dip into a bowl of Dhal or curry - is a very popular and filling breakfast. Another favourite Indian halal dish is Biryani ,served with a chicken or mutton curry, the dish takes its name from the saffron-coloured rich it is served with.
If you’re a fan of Indian food, you’ll be spoilt for choice between dishes from the southern and northern part of the sub-continent. The first features vegetarian thosai, seafood dishes and fiery curries enriched with coconut milk. The second includes milder curries, creamy yogurt based dishes, tandoori offerings and fluffy naan breads. Most Indian dishes are infused with flavoured spices such as cardamom, cloves, cumin, coriander and chillies, and only in Singapore will you also find spicy fish head curry in various Indian restaurants . You can also get a taste of popular local Indian-Muslim dishes such as roti pratas, murtabak - (prata stuffed with minced meat, eggs and onions) and nasi briyani, a saffron rice dish with spicy chicken or mutton. All these dishes go well with teh tarik (or “pulled tea”), an absolutely satisfying creamy and frothy milk tea.
South Indian cuisine tends to be hot, with the emphasis on vegetarian dishes. The typical South Indian dish is a Thali (rice plate), often served on a large banana leaf. On this leaf is placed a large mound of rice, then scoops of various vegetable curries and a couple of Papadams for good measure. South Indian vegetarian food is traditionally eaten with your right hand, not utensils. Using the tips of your fingers, knead the curries into the rice and eat away. Other vegetarian dishes include Masala Dosa, a thin pancake which, when rolled around spiced vegetables with some Rasam (spicy soup) on the side, is about the cheapest light meal you could ask for. North Indian cuisine is most commonly associated with tandoori food, which takes its name from the clay tandoor oven in which meat is cooked. The meat is marinated overnight in a yogurt-and-spice mixture. Although rice is also eaten in North India, it is not the ubiquitous staple it is in the south ,more common are delicious indian breads such as Naan (leavened bread baked inside a clay oven), Chapati (griddle-fried whole-wheat bread), Paratha (bread made with ghee and cooked on a hotplate) and Roti. There is also a sub-category of Indian Cuisine, known as "Indian Muslim Food". This is almost wholly a local creation, with dishes such as Nasi Goreng, Mee Goreng and Sup Kambing. Sometimes, this incorporates the use of local chinese-style noodles, sometimes the food has a sweet tinge like Malay Cuisine, but usually the spices are combined to suit local palates. Food sold at these stalls are usually Halal, but out of consideration for the Hindu counterparts who may patronise them, these Indian Muslim vendors do not usually serve beef. A snack meal in Indian halal (Muslim) restaurants is Murtabak, made from paper-thin dough filled with egg and minced mutton/chicken and lightly grilled with oil. A Roi Canai / Roti Prata - made from Murtabak dough, which you dip into a bowl of Dhal or curry - is a very popular and filling breakfast. Another favourite Indian halal dish is Biryani ,served with a chicken or mutton curry, the dish takes its name from the saffron-coloured rich it is served with.
If you’re a fan of Indian food, you’ll be spoilt for choice between dishes from the southern and northern part of the sub-continent. The first features vegetarian thosai, seafood dishes and fiery curries enriched with coconut milk. The second includes milder curries, creamy yogurt based dishes, tandoori offerings and fluffy naan breads. Most Indian dishes are infused with flavoured spices such as cardamom, cloves, cumin, coriander and chillies, and only in Singapore will you also find spicy fish head curry in various Indian restaurants . You can also get a taste of popular local Indian-Muslim dishes such as roti pratas, murtabak - (prata stuffed with minced meat, eggs and onions) and nasi briyani, a saffron rice dish with spicy chicken or mutton. All these dishes go well with teh tarik (or “pulled tea”), an absolutely satisfying creamy and frothy milk tea.
When you want Indian food , you have to decide if you would like North Indian cuisine or South Indian food. Here in Singapore, you’ll find plenty of both varieties. North Indian food is often cooked with yogurt, while the dishes in the South frequently rely on coconut milk to temper the spicy dishes. A North Indian menu features mild curries, creamy yogurt based dishes, tandoori items baked in a tandoori or clay oven, fluffy naan breads, lentils, desserts and milk-based sweetmeats, while a South Indian restaurant offers you vegetarian thosai and fiery curries enriched with coconut milk. Often served on a banana leaf or a thali, vegetarian meals consist of vegetables, pickles, chutney and bread. South Indian cuisine also includes delectable seafood dishes from Kerala. Southern Indian food is a super-hot blend of spices in a coconut milk base. Rice is the staple, along with thin breads such as prata and dosai, which are good for curling into shovels to scoop up drippy curries. Vegetarian dishes are abundant, a result of Hindu-mandated vegetarianism, and use lots of chickpeas and lentils in curry and chili gravies. Vindaloo, meat or poultry in a tangy and spicy sauce, is also well known. Northern Indian food combines yogurts and creams with a milder, more delicate blend of herbs and chilies than is found in its southern neighbor. It's served most often with breads like fluffy nans and flat chapatis. Marinated meats like chicken or fish, cooked in the tandoor clay oven, are the highlight of a northern Indian meal.
Indian Muslim food, or the so called Mamak food, is very popular in Singapore, roti prata, mee goreng, Indian rojak, murtabak, nasi padang, mutton soup are some of the more popular dishes. |
One of the most famous Indian dishes that you can try in Singapore is fish head curry, but what may surprise you is the fact that it is actually not Indian. While it does reflect Indian cooking in its complex use of spices, the fish head curry is more of a local creation, and is also available in Chinese cuisine as well. Stroll by stalls at food centres around the city and you’ll notice yet another hybrid form of food that is more Indian-Muslim in nature. Sample the roti prata, a flaky griddle fried bread served with curry, or try the murtabak – fried bread stuffed with shredded chicken or mutton, onions and egg.
Indian-Singaporean food has influence from multiple ethnic groups. Tamil influence is particularly strong.
Indian-Singaporean food has influence from multiple ethnic groups. Tamil influence is particularly strong.
Peranakan Cuisine
The unique Peranakan or Nonya food offers a blend of Chinese, Malay and Indonesian flavours, combining aromatic herbs and spices such as lemongrass, chillies, tamarind paste, shrimp paste and coconut milk to create a rich cuisine of braised dishes, stews and curries. You’ll have to try the ayam buah keluak, a chicken dish mixed with earthy-tasting buah keluak nuts and the laksa, a famous Nonya dish made with rice vermicelli and coconut milk and garnished with seafood or chicken.
The cuisine comes from the Peranakans (Straits Chinese, the descendants of the original Chinese immigrants who had settled in Penang, Malacca, Indonesia and Singapore, and inter-married with the local Malays. It’s also referred to as ”Nonya”(also spelled Nyonya), an old Malay word which was used as a term of respect and affection for women of prominent social standing. Peranakans believe that the distinct flavour of their recipes owes itself to the “rempah”, a combination of spices with a very specific texture and density that is pounded into a paste with a pestle and mortar. Small wonder that Peranakan recipes involve a time-consuming and lengthy preparation and are handed down from one generation to the next. Interestingly, a Nonya was supposed to be able to judge the cooking ability of her new daughter-in-law merely by listening as she prepared the rempah with a mortar. An imaginative and creative cuisine infused with delicate flavours, Peranakan or Nonya food employs chillies, belachan and coconut milk as vital ingredients in its cooking. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves , belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes. It blends the ingredients and wok cooking techniques of the Chinese with the spices used by the Malay and Indonesian community to create tangy, aromatic ,herbal and spicy dishes. You’ll be interested to learn that this unique cuisine displays subtle regional differences in its style of cooking. For instance, the dishes that originate from the Penang use tamarind and other sour ingredients more liberally, displaying a Thai influence, while those from Singapore and Malacca use more coconut milk, exhibiting a stronger Indonesian influence. Take for instance laksa, a spicy Nonya dish made with rice vermicelli and coconut milk and garnished with seafood or chicken. You’ll find the sour assam laksa in Penang while it is the coconut milk-based laksa lemak that is popular in Singapore. Dine at a Peranakan restaurant and you’ll be able to sample signature dishes like the otak-otak, a blend of fish, coconut milk, chilli paste, galangal and herbs wrapped in a banana leaf; ayam buah keluak, a chicken dish cooked with nuts in a rich sauce; and itek tim, a classic soup made using duck, tomatoes, green peppers, salted vegetables and preserved sour plums simmered together. Nonya desserts include kueh or cakes enriched with the sweet flavour of coconut and sweet, sticky delicacies.Nyonya desserts are varied and extraordinary. They are strongly Malay influenced - made from local ingredients such as sweet potato, yams, agar agar, gula Melaka (palm sugar), coconut milk, glutinous rice - and Chinese ingredients such as red beans, green beans or mung beans. The ubiquitous vanilla bean used for essence is replaced by a local plant leafPandan giving Nyonya desserts it's signature quintessence!
The cuisine comes from the Peranakans (Straits Chinese, the descendants of the original Chinese immigrants who had settled in Penang, Malacca, Indonesia and Singapore, and inter-married with the local Malays. It’s also referred to as ”Nonya”(also spelled Nyonya), an old Malay word which was used as a term of respect and affection for women of prominent social standing. Peranakans believe that the distinct flavour of their recipes owes itself to the “rempah”, a combination of spices with a very specific texture and density that is pounded into a paste with a pestle and mortar. Small wonder that Peranakan recipes involve a time-consuming and lengthy preparation and are handed down from one generation to the next. Interestingly, a Nonya was supposed to be able to judge the cooking ability of her new daughter-in-law merely by listening as she prepared the rempah with a mortar. An imaginative and creative cuisine infused with delicate flavours, Peranakan or Nonya food employs chillies, belachan and coconut milk as vital ingredients in its cooking. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves , belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes. It blends the ingredients and wok cooking techniques of the Chinese with the spices used by the Malay and Indonesian community to create tangy, aromatic ,herbal and spicy dishes. You’ll be interested to learn that this unique cuisine displays subtle regional differences in its style of cooking. For instance, the dishes that originate from the Penang use tamarind and other sour ingredients more liberally, displaying a Thai influence, while those from Singapore and Malacca use more coconut milk, exhibiting a stronger Indonesian influence. Take for instance laksa, a spicy Nonya dish made with rice vermicelli and coconut milk and garnished with seafood or chicken. You’ll find the sour assam laksa in Penang while it is the coconut milk-based laksa lemak that is popular in Singapore. Dine at a Peranakan restaurant and you’ll be able to sample signature dishes like the otak-otak, a blend of fish, coconut milk, chilli paste, galangal and herbs wrapped in a banana leaf; ayam buah keluak, a chicken dish cooked with nuts in a rich sauce; and itek tim, a classic soup made using duck, tomatoes, green peppers, salted vegetables and preserved sour plums simmered together. Nonya desserts include kueh or cakes enriched with the sweet flavour of coconut and sweet, sticky delicacies.Nyonya desserts are varied and extraordinary. They are strongly Malay influenced - made from local ingredients such as sweet potato, yams, agar agar, gula Melaka (palm sugar), coconut milk, glutinous rice - and Chinese ingredients such as red beans, green beans or mung beans. The ubiquitous vanilla bean used for essence is replaced by a local plant leafPandan giving Nyonya desserts it's signature quintessence!
As descendants of early Chinese immigrants who married Malay women, the Peranakans also developed a unique cuisine that blends Chinese and Malay spices, styles and ingredients, with a preponderance of the one ingredient the Muslim Malays will never use - pork and its derivatives. Peranakan Cuisine is commonly flavoured with shallots, pounded chillies, belacan (malay fermented prawn paste), peanuts, preserved soybeans and galangal . Thick coconut milk (called "Santan") is used to create the sauce that flavours the prime ingredients, as well as in their desserts, all of which were never found in Chinese Cuisine before. In the past decade, there has been a resurgence of interest in Peranakan Cuisine, which was once confined to the home, with a good number of restaurants now specialising in this unusual blend.Traditional Peranakans take great pride in creating all their dishes from scratch; nothing is ever store-bought. To them, this makes all the difference to the taste , needless to say, for them, cooking is a labour of love.
During the Ming Dynasty, as a diplomatic gesture to strengthen ties with the rich and strategic port of Malacca on the Malayan Peninsula, the Emperor of China betrothed his daughter to the Sultan of Malacca. The royal princess and her entourage formed the first permanent Chinese settlement in Malacca . These early Chinese settlers wed local Malay brides and gave rise to the first generation of mixed Chinese-Malays known as Peranakan, the male being known as Baba and the female as Nyonya ( pronounced nyoh-nyah and sometimes spelt Nonya). The term Peranakan originated in Indonesia . |
These descendants of mixed Chinese-Malay had forsaken their Chinese mother tongue and spoke the local Malay language, assimilated Malay customs, culture and dress establishing a strong hybrid culture proud of it's heritage.
In 1826, the British East India Company united Penang, Malacca and Singapore into a British colony, calling it the 'Straits Settlements'. The rest of the Malayan Peninsula remained under the control and rule of the Malay Sultans. Although the first Peranakan communities first proliferated in Malacca, many Babas and Nyonyas settled in Penang and Singapore - and therefore - were also called Straits Chinese.
In 1826, the British East India Company united Penang, Malacca and Singapore into a British colony, calling it the 'Straits Settlements'. The rest of the Malayan Peninsula remained under the control and rule of the Malay Sultans. Although the first Peranakan communities first proliferated in Malacca, many Babas and Nyonyas settled in Penang and Singapore - and therefore - were also called Straits Chinese.
International CuisineSingapore also offers you a wide range of international cuisines – from Thai, Korean, Vietnamese to Mongolian food. Whether you’re in the mood for a Japanese dinner, a hearty Italian meal, a casual French bistro experience, or some american style dishes you’ll find it all here in one form or another .
Japanese food is very popular in the city, and not only with the Japanese expat population. Singaporeans love the focus on quality fresh ingredients, as well as the ease with which you can grab sushi . Quality and price ranges from supermarket refrigerator sushi, to conveyer-belt restaurant chains, right up to the epicurean shrines that fly their ingredients freshly from Tokyo's Tsujiki fish market every day. Other than sushi, plenty of places specialize in cooked foods including ramen and other types of noodles, delicately fried tempura, and hearty dishes like tonkatsu . Recently a lot more food stalls in food centres and food courts serve thai and korean food , so it's not hard to find , the variety is good and the prices are low . There are also proper Thai restaurants , from casual eateries to really fine dining . American style food , all kind of burgers , sandwiches , hot dogs , steaks are very popular especially with the young generation and many many chains of fast food restaurants are present in Singapore , both internationals and locals . Quite an important influence from Britain , food like fish and chips is everywhere , very popular , very diverse and from hawker centres to all kind of restaurants . Italian food is also easy to find , mostly pasta and pizza , from the original traditional italian to fusion dishes . |
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And here are some of the most popular dishes from Singapore's hawker centres , food courts and restaurants . Most of them can be found in other countries and other places also , maybe with a slightly different name or different taste . These are the food adopted by the locals , with Chinese , Malay , Indian or Peranakan origins but some other dishes , Japanese , Thai , Korean , Western are also popular .
Click on the name for pictures and details .
Click on the name for pictures and details .
There are of course other dishes that worth mentioning and in time I will update the list to add more .