Pak choi (Brasica rapa var chinensis) is a leafy vegetable that originated from south China. It is appreciated for its versatility as the whole plant is edible and can be cooked in many ways.

Rojak is a local salad of mixed vegetables and fruits, drizzled with a sweet and sour sauce comprising local prawn paste, sugar and lime. Rojak in Malay means "mixed", but the dish exemplifies the cultural diversity of Singapore, including both Chinese and Malay ...

Popiah (also spelled poh piah), meaning “thin pancake” in Teochew, is a thin paper-like crepe or pancake wrapper stuffed with a filling made of cooked vegetables and meat. When deep fried, the crispy roll is more commonly known as a spring roll, but if the wrapper ...

Brinjal (Solanum melongena), also known as eggplant or aubergine, is an easily cultivated plant belonging to the family Solanaceae. Its fruit is high in nutrition and commonly consumed as a vegetable. The fruit and other parts of the plant are used in traditional ...

Otak-otak, also known as otah, is a dish of Malay and Peranakan origins. It is a blend of raw fish, chopped onions, coconut milk, herbs and spices bound together with egg. The puree is usually wrapped in a banana leaf and grilled over an open charcoal fire or in ...

Nasi ulam is a traditional Malay dish of rice (nasi) served with steamed or raw vegetables (ulam) that is accompanied by sambal (chilli paste).

Fish head curry is a spicy, curried dish unique to Singapore. Blending the spices of a typical South Indian fish curry with the fish head, the dish is a delicacy among the Chinese.

The Satay Club was an open-air food centre filled with hawkers selling satay, a popular local skewered meat dish. Previously located at Queen Elizabeth Walk, the Satay Club was demolished in 1995 to make way for Esplanade — Theatres on the Bay and the Nicoll Highway ...

The Hainanese chicken rice is a dish that consists of succulent steamed white chicken cut into bite-size pieces and served on fragrant rice with some light soy sauce. The dish is topped with sprigs of coriander leaf and sesame oil, and accompanied by a garlic-chilli ...

A soft and yet crisp flatbread, roti prata (or paratha) is often eaten together with mutton or dhal curry. It is sold mostly by Indian Muslim stallholders at coffeeshops and hawker centres. There are two common types of roti prata sold in Singapore – plain prata ...

Roti john is a local dish consisting of the sliced halves of a French loaf fried with a topping of minced mutton, sliced onions and egg. The dish is unique to the Malay Peninsula, with its origins linked to the resident English, Malay and Indian communities. Literally ...

Satay (sate in Bahasa Indonesia) is a dish similar to kebabs in that it is made of cubes of skewered meat that is grilled and eaten with a peanut sauce dip. Tracing its origins to the Arabs, satay has been adapted to the multicultural palates of Asians, with various ...

It is believed that Warong Nasi Pariaman is the oldest surviving stall in Singapore that serves nasi padang – rice with mixed dishes, originating from the city of Padang in West Sumatra, Indonesia. The stall is famous for its authentic Padang dishes, particularly ...

Mee goreng (“fried noodles” in Malay) is a dish of fried noodles that is associated with South Indians but remains unique to this region. The noodle dish is an early fusion food that incorporates the yellow egg noodle commonly used in Chinese cuisine, with spices ...

Bak kwa, also known as rougan (肉干), is a dried savoury sweetmeat that traditionally takes the form of thin square slices and is usually made from pork. Bak kwa and rougan, meaning “dried meat” in Hokkien and Mandarin respectively, also refer to barbecued pork or ...

Bak kut teh, or pork ribs soup, is a popular Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of fragrant herbs and spices such as garlic, cloves, cinnamon, star anise, fennel seeds and coriander. Referring to the main ingredient ...

Hainanese mutton soup (yang rou tang in Mandarin) is a herbal soup made with mutton, herbs and other ingredients. Traditionally, goat meat is used to make this dish. Its flavours are derived from the meat, the more than 10 kinds of herbs as well as fermented beancurd. ...

Chilli crab is a popular seafood dish among locals and foreigners in Singapore and consists of mud crabs deep-fried in a sweet, savoury and spicy gravy. It has been referred to in various food publications as Singapore’s national seafood dish or even Singapore’s ...

Putu mayam is a south Indian snack of rice flour noodles, steamed and eaten with sweetened toppings such as grated coconut and gula melaka (palm sugar), or with savoury dishes such as curry, stew or chutney. Known in English as string hoppers, the snack is usually ...

Kuih tutu is a small steamed cake made of finely pounded rice flour with a ground peanuts or grated coconut filling. Thought to be Chinese or South Indian in origin, kuih tutu is believed to be unique to Singapore.