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. ...

Soup tulang or bone soup is a dish consisting of mutton or beef bones stewed in a sweet and spicy red soup of mutton stock, tomatoes, ginger, chillies and spices. The dish is prized for the marrow contained in the bones. Although associated with the Indian Muslim ...

Kambing soup or sup kambing is a spicy broth of mutton soup, traditionally made with goat meat that is cut into bite-sized chunks and stewed in spices, then served hot with toasted bread on the side. This dish is associated with the Indian Muslim community.

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 ...

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.

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.

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 ...

Nasi lemak is a dish that comprises rice made fragrant with coconut cream and pandan leaves. A light meal that is believed to be Malay in origin, it is traditionally accompanied by fried anchovies, sliced cucumbers, fried fish known as ikan selar, and a sweet chili ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

Old Chang Kee is a food retail chain best known for its Hainanese-style curry puffs, which were first sold in 1956. The business was bought over and revamped in 1986, and has since expanded to a chain of over 70 outlets in Singapore. The outlets are located at ...

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 siam is a dish of bee hoon (rice vermicelli) with a unique sweet and tart gravy. Some believe the name of the dish refers to Siam, the old name for Thailand, and that the dish is influenced by Thai cuisine, while others believe that the dish is Malay or Peranakan ...

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 ...