Nidhi Kadere
Widely considered Singapore’s national food, Hainanese Chicken Rice is a refreshing yet filling dish that fuses the taste of chicken broth, ginger and aroma of pandan on a steamy bowl of white rice.
Kaya toast, a popular Singaporean breakfast, is a marvellous combo of thin, melt-in-your-mouth toast with slabs of butter and kaya, a thick jam made with coconut, egg, and sugar, served alongside soft-boiled eggs and coffee.
Singaporean chilli crabs are stir-fried in a semi-thick sauce, a mixture of sambal, vinegar, tomato paste, and egg. This mouth-watering dish is served in most restaurants in Singapore.
A typical brunch item in the city, Nasi Lemak is a filling and refreshing simultaneously, with its rice cooked in coconut milk and pandan leaf. You can have it with fresh cucumber, omelette, deep-fried anchovies with peanuts, and sambal chilli.
Char Kway Teow, a well-loved Singapore street food, is a plate of flat rice noodles stir-fried over high heat in dark soya sauce, egg, bean sprouts, prawns, and blood cockles.
Wanton Mee is served dry, with springy egg noodles drenched in sauce with flavourful char siew or barbecued pork, soft dumplings, and leafy greens.
It is an explosion of flavours with hours dedicated to get its famous thick sauce of spices and coconut milk. It is usually eaten for lunch.
This flatbread is fried on a griddle with ghee, or clarified butter, and egg. Served with a side of fish, mutton curry, or sugar, it’s the best Singapore street food to eat if you’re looking for carbs any time of the day.
Satay are sticks of smoked meat paired with chunky peanut sauce, in Singapore. A hawker's favourite, satay is served with tons of onions, rice cakes, and diced cucumber on the side.
Bak Chor Mee or minced pork noodles are blanched egg noodles, which are then tossed in oil, chilli paste, and black vinegar.