Experiencing the beauty of Singapore is not complete unless you’ve tried its local cuisines. With Southeast Asia being so rich in its cultural aspect, it is not a surprise that Singapore offers equally delightful and mouth-watering food.
Here’s our guide to the must-try local food in Singapore, the Lion City.
Though of Chinese origin, the Chicken Rice is probably one of the best recommendations you would get from a local as must-try food in the city. It is also considered one of Singapore’s iconic foods with two variants to choose from – the soy sauce chicken and roasted chicken.
A Chicken Rice is a white chicken steamed or boiled and cut to bite-size pieces served with rice that was prepared using the stock after boiling the chicken. It is commonly drizzled with soy sauce and sesame oil with achar on the side.
To complete the experience, the dish is commonly served with dark soy sauce, but one can choose between chilli sauce and pounded ginger as dips, too. It is recommended to combine these dips to try different flavours.
The Chilli Crab is equally a popular recommendation as the Chicken Rice when asking a local. Singaporeans would usually say that one cannot visit the country without trying a Chilli Crab.
Despite being named “chilli”, this dish isn’t as spicy as one would expect. It is usually prepared with tomato and chilli gravy that makes it sweet-spicy, and served with a man-tou. For someone who doesn’t like spicy food, one can opt to try the crabs cooked in black pepper and salted egg instead.
The Chilli Crab is a dish that Singaporeans are proud of as it was once listed as one of the World’s 50 Most Delicious Foods by CNN Go.
Also known as Nyonya food, the Peranakan cuisine is a blend of Chinese, Malay and Indonesian way of cooking and ingredients. Singapore offers plenty of Peranakan restaurants to choose from that serve these fantastic dishes.
Malcolm Lee, one of Singapore’s up and coming chefs, recently opened Candlenut Kitchen which offers a wide range of must-try Peranakan dishes.
For someone who enjoys breakfast, Kaya is something that one should try. A Kaya is custard jam made from coconut milk, sugar and egg with a twist of pandan. Pandan is what makes this jam really fragrant. It is best spread on a toast with butter, supplemented with soft-boiled eggs and hot coffee.
Kaya was historically used to replace the western jams served for the British when they settled in both Singapore and Malaysia. Although this is best for breakfast, who wouldn’t want to have Kaya for supper?
Laksa is a spicy noodle soup served with shrimp, fish cake and tau pok. Its origins are from the merger of Chinese and Malay elements that commonly found in Singapore and its neighbour, Malaysia.
What makes Laksa special is the way the noodles were cut – thin, small pieces that can be entirely consumed using a spoon. The soup is normally thick and made from ground dried shrimp. Trying this soup would totally experience a revelation!
Feature Image Source: MegaWatts86 @ Flickr