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. ...

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 ...

Several varieties of beef noodles exist in Singapore, but the term usually refers to a soup-based dish made of kway teow (flat rice noodles) accompanied with either thinly sliced lean beef, beef tripe and other innards, or beef balls. The beef broth is often clear ...

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 ...

Fried Hokkien prawn noodles, known locally as Hokkien mee, is a dish comprising thick yellow noodles fried in a rich prawn and pork stock and served with chilli and lime on the side. It is a popular local dish that has various accounts of its origins.

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.

Hokkien prawn noodle soup is a popular local dish made up of Hokkien mee (thick yellow noodles) in a broth of pork bones and prawn stock made from prawn heads and shells, and garnished with bean sprouts, slices of pork and prawn, and kangkong (water spinach). Hokien ...

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 ...

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.

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 ...

Sophia Cooke (b. 27 February 1814, Hilsborough, Norfolk, England–d. 14 September 1895, Singapore) was an Anglican missionary and teacher who made significant contributions to the Chinese Girls’ School (CGS) – now known as St Margaret’s School. She also started ...

The buah keluak (Pangium edule) tree is indigenous to Malaysia, Indonesia and Singapore, and is known as kepayang and kluwek in the first two countries respectively. The seeds of the buah keluak fruit are used in Malay, Indonesian and Peranakan (Straits Chinese) ...

Water Chestnut (Trapa natans), an aquatic plant, belongs to the family Trapaceae. It is not to be confused with another aquatic plant of tather similar name, Chinese water chestnut (Eleocharis dulcis) of the family Cyperaceae, which is a popular ingredient in Southeast ...

Chinatown Complex (formerly Kreta Ayer Complex) houses a market and one of the largest hawker centres in Singapore. It is located in Chinatown, the largest historic district in Singapore and a conservation area gazetted in 1989. The complex sits along Kreta Ayer ...