Chomp Chomp Food Centre, originally known as Serangoon Garden Food Centre, is a landmark in Serangoon Gardens estate because of the good food offered there.

Maxwell Food Centre (originally known as Maxwell Market), located at the junction of South Bridge Road and Maxwell Road, is a popular hawker centre near the Central Business District.

Sabar Menanti is a well-loved Malay restaurant serving authentic Minangkabau (from West Sumatra, Indonesia) dishes. The restaurant is aptly named Sabar Menanti, for in English it means “wait patiently”, which one has to do as the queue to get to the food in this ...

Bubble tea is a beverage originating from Taiwan comprising tea with fruit syrup or milk added, and then shaken. Tapioca balls or “pearls” are often added to the concoction as well. This beverage has undergone a few waves of popularity in Singapore.

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 ...

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 ...

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 ...

Ketupat is a diamond-shaped rice cake. This Malay food staple is made of cooked rice compressed and wrapped in woven coconut leaves. Originating from Indonesia and Malaysia, ketupat is often consumed as an accompaniment to meat dishes such as satay (skewered barbecued ...

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 ...

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 ...

Fried carrot cake, or chai tow kway in the Teochew dialect, consists of cubes of radish cake stir-fried with garlic, eggs and preserved radish. The dish has two common versions: the white version, which is seasoned with light soya sauce, and the black version, ...

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.

A curry puff is a deep-fried or baked, semi-circular pastry filled with curried fillings. The origins of this snack are uncertain and attributed variously to the influences of the British Cornish pasty, the Portuguese empanada and the Indian samosa.

Putu piring is a round, steamed rice cake filled with melted palm sugar or gula melaka, and eaten with freshly grated coconut. It is a popular local Malay snack.

A South Indian restaurant famous for its fish head curry served on banana leaves. Established in 1969 at Race Course Road, it had expanded from a self-manned stall to a swanky restaurant that provides dine-in as well as catering services for big events.

Ayam buah keluak is a mainstay of Peranakan cuisine. Made with chicken (ayam) braised in a thick, spicy tamarind gravy with buah keluak nuts, it is usually served with rice.

Yusheng (鱼生; yusang in Cantonese), meaning “raw fish” in Chinese, is a salad dish comprising thin slices of raw fish and various seasonings that are mixed together as diners toss the ingredients. It is a dish usually eaten during Chinese New Year. Traditionally ...

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 ...

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 ...