No matter where you come from or what tastes most excite your palate, it’s an absolute must for any self-professed foodie to visit Singapore. The island nation’s rich history and vibrant, multicultural population are lovingly reflected in its cuisine, which incorporates a distinctive blend of Southeast Asian, Chinese, Indian, and Malay influences. The variety of flavours, textures and preparation methods that go into Singaporean food will give you a gustatory experience you won’t be able to find anywhere else.
The best part of any food excursion to Singapore is that you won’t have to travel far or break the bank to sample the vast majority of culinary delights the island has to offer. As soon as you step off your plane and into Changi Airport, dining options abound to give you your first taste of local fare. If you’re feeling adventurous, you might visit Four Seasons Restaurant, which specializes in unique durian-based dishes. Traditional-minded travellers, meanwhile, may enjoy taking their gateway meal at Violet Oon Singapore, a restaurant dedicated to faithfully recreating classical Singaporean recipes. These Changi Airport food and dining destinations are sure to afford you a lasting positive first impression of Singaporean cuisine.
Once you exit the airport, you’ll really be in for a feast, as Singapore’s famed hawker centres await you in the city beyond. You’re sure to find hawker stalls all over the city centre and just walking distance from many of its major MRT stations, offering all sorts of well-loved local dishes at affordable prices. Here are just five essential foods any visitor to Singapore must try—and will surely come back for.
Chicken Rice
This humble dish of steamed chicken and white rice originated on Hainan, a tropical island to the south of China, and made its way to Singapore with an influx of Hainanese migrants in the 19th century. Before serving, the steamed chicken is cut into bite-sized pieces and plated alongside a fragrant serving of rice, after which the whole dish is drizzled with sesame oil and soy sauce for flavour.
Singaporean chicken rice is most frequently served with sliced cucumbers, a chilli-based sauce, and chicken broth with a mixture of spices. More traditional Hainanese variants of the dish instead incorporate pork broth and prefer a side of pounded ginger over chilli sauce for dipping.
Kaya Toast
Breakfast enthusiasts will want to start their days in Singapore with a serving of kaya toast. This well-beloved dish features a generous helping of kaya, a traditional spread made with eggs, coconut milk, sugar, and pandan flavouring, between two slices of toasted bread. Kaya toast is generally served with a slice of butter in the middle and a side of soft-boiled eggs seasoned with white pepper and soy sauce. The dish pairs wonderfully with a cup of hot milk tea or coffee, too.
Chilli Crab
Another contender for Singapore’s “national dish” is the world-famous chilli crab. It began, like many other local delights, as a humble street food item. Since its inception, it has risen to become one of Singapore’s signature foods, and it’s now made, sold, and eaten with gusto at street stalls and high-end restaurants alike.
Chilli crab is stir-fried in the shell and covered in a savoury tomato- and chilli-based gravy. Diners must crack the shell either by hand or with a mallet or nutcracker to get at the succulent crab meat inside. Bread is also typically served alongside the dish and used to mop up the leftover sauce, as most diners will want to soak up every last drop.
Curry Laksa
Laksa is a noodle soup that’s widely enjoyed all over the Southeast Asian region, most notably in Singapore, Malaysia and Indonesia, and comes in numerous varieties. In Singapore, the umbrella term laksa is most commonly used to refer to the curry-based variant, which has historically been the favourite choice of most locals.
Curry laksa broth is made from a mixture of curry sauce and coconut milk and therefore has a distinct creamy consistency. Thin rice noodles are traditionally used and are often also cut into smaller pieces before serving for ease of consumption. Possible toppings for a serving of curry laksa you’re likely to find at a hawker stall include steamed prawns, fish cakes, tofu and even raw saltwater clams.
Bak Kut Teh
If you find yourself in Singapore during the monsoon season, make like the locals and warm yourself up with a steaming bowl of bak kut teh. Translated as “braised pork ribs soup,” this dish consists of pork cuts simmered in a broth of spices and various medicinal herbs. Cinnamon, star anise, fennel, and garlic are just a few flavours you’re likely to come across in this hearty soup—and we guarantee it’ll be love at first sip. Have it with a bowl of rice for an extra-full belly and an extra-warm heart.
From the humblest hawker meals to the highest end of haute cuisine, Singaporean cooking is a true love letter to the country’s inimitable culture. Make no mistake, the items on this list offer you only a preliminary taste of what awaits you should you choose to immerse yourself in the island’s lively culinary scene. With so many wonderful dishes to choose from, don’t be surprised if you find yourself already hankering for a return trip from the very first bite.
