When it comes to Singapore cuisine, it will be a mistake if travelers do not taste chili crab, black pepper crab, Hainanese chicken rice, bone meat soup, satay, ect when traveling this beautiful “Little Red Dot”.
- Chili crab
Having become popular since the 1950s, this dish is invented by a Singaporean chef. Its main materials are sea crab, chili and tomato sauce. The crab with chili and tomato sauce is voted as one of the 50 best foods all over the world, according to CNN. The seafood stores in Mattar Road and Old Airport Road are two sites famous for this delicious dish in Singapore.
This food is considered to be a “premier” street food in Singapore. It is amazing when tasting this satay in the Singapore’s street at night. Made of the chicken, pork or beef that are seasoned deeply, satay brings a seductive odor. It will also be unforgettable when tasting this great dish with peanut sauce, chili sauce and some slices of toast or cucumber.
3. Kaya cake
Visiting to Maxwell Boulevard in the capital of Singapore, one dish visitors should not miss to taste is Kaya cake. If travelers have opportunity to taste this cake once, they will not forget its unique taste. Each slice of bread is mixed with egg and milk smoothly. It is perfect to have a cup of coffee or hot tea and Kaya cake in the morning.
4. Hainanese chicken rice
One dish plays an important role for contributing to the Singapore’s unique culinary culture is the Hainanese chicken rice originating from China. Its rice is cooked with fatty chicken sauce and added chilli sauce, slices of cucumber.
5. Curry Laksa
Curry Laksa with its ocean flavor is named following to a coastal fishing village-Laksa. This dish is a greatly perfect combination of the soft noodles mixed with fish ball, shrimps, blood cockle, bean sprouts and spicy coconut sauce. Tourists will need a pair of chopsticks to experience this delicious food.
6. Grilled ray with sambal
Singapore cooks are master to transform tasty foods from other parts of Asia into Singapore dishes with distinctive flavor. The grilled ray dish stemming from Malaysia is marinated with sambal sauce made from a mixture of fresh chilli, garlic, tamarind, chives and balacan. Then, it is banked with banana leaves to keep its tasty flavor.
7. Hokkien Mee fried noodles
Originated in Malaysia, Hokkien Mee of Singapore still brings a distinctive flavor via the cooking process of Singapore’s chefs. Unlike the other dishes mixed with sambal sauce, Hokkien is fried noodles adding shrimps and tasted with a bowl of sambal sauce.
8. Roti Prata
Roti Prata is a snack made from light and sweet pasta. It is not unfamiliar with crepes available every shops all over the world, however, the food stemming from South INdia still have a distinctive flavor when it is made by Singapore’s chefs. It is suitable for daily breakfasts.
Otah-Otah is made from mackerel fish-meal mixed with chili spice, ginger, shallots, turmeric, lemon and coconut milk. After the seasoning process, it is wraped in coconut leaves or banana leaves and then baked.
10. Chai Tao Kway
Chai Tao Kway is named as fried carrot cake but it does not have any carrots. This food is a excellent combination between pieces of rice and chopped white radish. They are steamed and then fried with onion, egg, garlic. Chai Tao Kway is cooked extreme elaborately and to feel completely the deliciousness of the dish, diners must be extremely delicate.