This is a list of Singaporean dishes.
Singaporean cuisine includes both unique dishes and others that, while sharing names with dishes in other cuisines, have evolved to mean something distinctly different in Singapore.
This is a list of Singaporean dishes.
Singaporean cuisine includes both unique dishes and others that, while sharing names with dishes in other cuisines, have evolved to mean something distinctly different in Singapore.
| Name | Image | Type | Description |
|---|---|---|---|
| Beef Kway Teow | Noodle dish | Flat rice flour (kway teow) noodles stir-fried with beef, served dry or with soup | |
| Beef noodle soup |  | Noodle dish | Chinese noodle soup made of stewed or red braised beef, beef broth and vegetables. |
| Mee pok |  | Noodle dish | Noodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. |
| Banmian |  | Noodle dish | Hand-made flat noodles served with vegetables, minced meat, sliced mushrooms, and an egg in an anchovy (ikan bilis)-based soup. |
| Char kway teow |  | Noodle dish | Flat rice flour (kuay teow) noodles stir-fried in dark soy sauce with prawns, eggs, beansprouts, fish cake, cockles, green leafy vegetables, Chinese sausage, and lard. |
| Crab been hoon | Noodle dish | Singapore rice vermicelli dish with whole mud crab served in a claypot and spiced milky broth. [1] | |
| Fish soup bee hoon |  | Noodle dish | Singaporean soup-based seafood dish, served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore. |
| Hokkien mee |  | Noodle dish | A stir-fried dish of egg noodles and rice noodles in a fragrant stock. |
| Kwetiau goreng | | Noodle dish | Southeast Asia stir fried flat rice noodles. |
| Shredded chicken noodles | Noodle dish | Noodle dish topped with shredded chicken, fish dumpling and mushroom. | |
| Vegetarian bee hoon | Noodle dish | Singaporean noodle dish which comprises vegetarian spring rolls, fried tofu skin, and mock meats made from gluten. [2] | |
| Mee rebus |  | Noodle dish | The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. |
| Mee siam | Noodle dish | The dish served with spicy, sweet and sour light gravy. The gravy is made from a rempah spice paste, tamarind and taucheo (salted soy bean). | |
| Mee soto |  | Noodle dish | Spicy noodle soup dish. |
| Katong Laksa |  | Noodle dish | Katong Laksa is a variant of laksa lemak inspired by the Straits Chinese who live in the Katong area, Singapore. It has a spicy soup stock the colour of a flaming sunset, flavoured with coconut milk and dried shrimp, and topped with ingredients like cockles, prawns and fishcake. The noodles are normally cut up into smaller pieces so that the entire dish can be eaten with a spoon alone, without chopsticks or a fork. [3] |
| Mee goreng |  | Noodle dish | Thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, pork, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. |
| Satay bee hoon | Noodle dish | Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli. [4] |
| Name | Image | Type | Description |
|---|---|---|---|
| Hainanese Curry Rice |  | Rice dish | Hainanese Curry Rice is a dish consisting of plenty of steamed white rice smothered in a mess of curries and braised pork gravy. [5] |
| Bak kut teh |  | Meat dish | Meat dish cooked in broth |
| Chai tow kway |  | Rice dish | Common dish or dim sum of Teochew cuisine |
| Drunken prawn | Seafood | Prawns cooked with Chinese rice wine | |
| Char siu |  | Meat dish | Barbecued pork in Cantonese cuisine. |
| Duck rice |  | Rice dish | Singaporean Chinese meat dish, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. |
| Har Cheong Gai |  | Meat dish | Chicken wings fried in a batter with fermented shrimp paste. |
| Pig's brain soup | Meat dish | a soup dish comprising pig brain with special herbs. | |
| Pig fallopian tubes | Meat dish | Pig fallopian tubes (Sang Cheong) are used as an ingredient in some Singaporean dishes. | |
| Pig's organ soup |  | Meat dish | The dish is a clear and refreshing soup; the reason why sometimes referred just as chheng-thng, served with other optional side dishes as well as rice. |
| Sliced fish soup |  | Seafood dish | Sliced fish soup is a dish in Singapore. |
| Teochew Porridge | Rice dish | Rice porridge dish accompanied with various small plates of side dishes. Singapore Teowchew-style rice porridge is plain, simply cooked and not flavoured at all by the stock it's cooked in. [6] | |
| Turtle soup |  | Turtle dish | Turtle soup is soup or stews made from the flesh of the turtle. The dish exists in some cultures and is viewed as a luxury or delicacy. |
| Assam pedas | Seafood dish | Seafood and vegetables cooked in a sauce consisting of tamarind, coconut milk, chilli, and spices. | |
| Ayam penyet |  | Meat dish | Fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. |
| Dendeng paru | Meat dish | Dish of dried beef lung cooked in spices. | |
| Gudeg Putih | Vegetable dish | White jackfruit curry | |
| Gulai daun ubi | Vegetable dish | Sweet potato leaves stewed in coconut milk | |
| Lemak siput | Shellfish | Shellfish cooked in a thick coconut milk-based gravy. | |
| Nasi goreng |  | Rice dish | Stir-fried rice |
| Satay |  | Meat dish | Dish of seasoned, skewered and grilled meat, served with a sauce. |
| Sayur lodeh |  | Vegetable dish | Vegetables in coconut milk soup |
| Soto |  | Soup | Soup mainly composed of broth, meat and vegetables. |
| Soto ayam |  | Soup | Yellow spicy chicken soup. |
| Soup kambing |  | Soup | Tamil Muslims dish of spiced mutton soup |
| Soup tulang | | Soup | Mutton or beef leg bones stewed in a spicy. |
| Fish head curry |  | Curry | The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. |
| Kari lemak ayam | Curry | Chicken curry with a coconut milk base | |
| Kari debal | Soup | Eurasian Singaporean curry dish with Portuguese and Peranakan influences. Includes chicken, cabbage, sausage, and bacon pieces stewed in a curry sauce. | |
| Cereal prawns | Seafood dish | Prawns that have been stir fried with sweetened cereal. | |
| Black pepper crab |  | Seafood dish | It is made with hard-shell crabs, and fried with black pepper. |
| Chilli crab |  | Seafood dish | Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. |
| Oyster omelette |  | Seafood dish | The dish consists of an omelette with a filling primarily composed of small oysters. |
| Hainanese chicken rice |  | Rice dish | It is based on a well-known Hainanese dish called Wenchang chicken. |
| Name | Image | Type | Description |
|---|---|---|---|
| Kaya toast |  | Snack | Kaya toast is prepared with kaya (coconut jam). |
| Roti john |  | Sandwich | Omelette sandwich from Singapore. |
| Curry puff |  | Snack | It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked). |
| Pisang goreng |  | Snack | Snack food made of banana or plantain being deep fried in hot cooking oil. |
| Keropok |  | Snack | Deep fried crackers made from starch and other ingredients that serve as flavouring |
| Otak-otak |  | Snack | Grilled fish cake made of ground fish meat mixed with tapioca starch and spices |
| Cheng tng |  | Dessert | A light refreshing soup with longans, barley, agar strips, lotus seeds and a sweet syrup, served either hot or cold. It is analogous to the Cantonese Ching bo leung. |
| Ice kachang |  | Dessert | Malaysian dessert which is also common in Singapore. |
| Cendol |  | Dessert | The dessert's basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. |
| Name | Image | Type | Description |
|---|---|---|---|
| Bandung (drink) |  | Drink | It consists of evaporated milk or condensed milk flavoured with rose cordial syrup, giving a pink colour. |
| Chin chow drink | Drink | Grass jelly made into a sweet beverage. | |
| Kopi |  | Drink | Nanyang coffee, mixed with condensed milk and sugar. |
| Milo | Drink | Chocolate and malt powder typically mixed with hot water and condensed milk. Served hot or cold (Milo Peng). | |
| Milo dinosaur |  | Drink | Composed of a cup of iced Milo (a chocolate malt beverage) with undissolved Milo powder added on top of it. |
| Teh tarik |  | Drink | Pulled tea, made from black tea blended with condensed milk. |
| Singapore Sling |  | Beverages | The cocktail was invented in Singapore's Raffles Hotel, and is still served at the hotel's Long Bar. |
Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered as the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in Malaysian tourism brochures and promotional materials.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
Devil curry also known as curry Debal in Kristang is a very spicy curry flavoured with candlenuts, galangal, mustard seed and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Malacca, Malaysia, Indonesia and the Indo-Dutch diaspora. It was historically served one or two days after Christmas and on other special occasions.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
A kopitiam or kopi tiam is a type of coffee shop mostly found in parts of Indonesia, Malaysia, Singapore, Brunei and Southern Thailand patronised for meals and beverages, and traditionally operated by the Chinese community of these countries. The word kopi is an Indonesian and Malay term for coffee and tiam is the Hokkien/Hakka term for shop. Traditional kopitiam menus typically feature simple offerings: a variety of foods based on egg, toast, kaya, plus coffee, tea, Horlicks and Milo. Modern kopitiams typically feature multiple food stalls that offer a wider range of foods.
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Fish head curry is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
Ngo hiang, also known as heh gernglor bak or kikiam is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand; in addition to its place of origin in southern China.
A roti john is an omelette sandwich which originated in Singapore during the 1960s or 1970s. It later became widely popular, spreading throughout the Malay Peninsula in present-day Malaysia and in modern-day Indonesia as street food.
Satay bee hoon is a Singaporean dish. It was created due to cultural fusion of the Malays or Javanese with the Teochew people who immigrated to Singapore. Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli.
Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish served hot usually with bee hoon. The dish is viewed as a healthy food by Singaporeans. Catherine Ling of CNN listed fish soup bee hoon as one of the "40 Singapore foods we can't live without".
The SingTel Hawker Heroes Challenge was organised by SingTel and was held on 7 July 2013 at the Newton Food Centre. Live streaming of the challenge was broadcast by Singtel on its HungryGoWhere portal, as well as the announcement of results on Mio TV. The challenge involved popular television personality and UK chef, Gordon Ramsay, pitting his skills against a group of chosen food hawkers in Singapore.
Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dishes of Wenchang chicken and Wenchang chicken rice.
Vegetarian bee hoon is a Singaporean noodle dish which comprises vegetarian spring rolls, fried tofu skin, and mock meats made from gluten. Usually, the bee hoon is fried first and put in a large container, when an order is placed, other cooked ingredients are added to the bee hoon. Vegetarian bee hoon and other Chinese vegetarian culinary dishes are said to have originated from vegetarian restaurants established by Chinese Buddhist women.
Teochew porridge is a Teochew rice porridge dish often accompanied with various small plates of side dishes. Teochew porridge is served as a banquet of meats, fish egg, and vegetables that is eaten with plain rice porridge. It may be simply prepared plain, or include sweet potatoes. The rice grains, while softened from cooking, are still whole and not in an overly starchy state. Because the porridge is served plain, it is suitable to accompany salty side dishes. The recipe originated in Chaozhou and was later modified by early immigrants prepared in Malaysia and Singapore over the generations to suit local tastes.
Crab bee hoon is a Singaporean rice vermicelli dish with whole mud crab served in a claypot and spiced milky broth. Bee Hoon or rice noodle has the ability to soak up the stock from any dish and that's the reason it is so popular among the locals. There's also a dry version, where thinner rice noodles are tossed in a hot wok before stewing in a broth until every strand is permeated with similar sweetness.
Sin Huat Eating House is a restaurant located in Geylang, Singapore. It is run by Danny Lee and primarily serves seafood dishes, including crab bee hoon.
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| Dishes | |
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