5 must-try Singapore Cuisines

1.Laksa

Laksa is one of the ultimate demonstrations of the combination of Chinese and Malay flavors and ingredients all in a single bowl. Noodles, often rice noodles, make up the foundation and starch of a bowl of laksa, followed by a gravy or curry, some pieces of protein, and often some vegetables and herbs.
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There are many different types of laksa, some that include rich coconut milk, and others that are more water based. Laksa is very popular throughout the Malay peninsula, and when you’re in Singapore you’ll find a number of extremely famous laksa restaurants.

2.Bak Kut Teh

Literally translated to pork bone tea, bak kut teh is a dish that’s popular throughout Malaysia and Singapore with Chinese origins. Although one would think the pork is cooked in tea, tea is not actually included in the recipe, but according to Wikipedia, it got its name because strong tea is consumed along with the pork soup to wash down the grease.
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The basic recipe for bak kut teh includes pork ribs that are boiled in water along with white pepper, lots of garlic, and salt, until the pork become tender and all the flavor of the pepper and garlic is mingled into the pork bones to create a comfortingly flavorful soup. Bak kut teh is eaten with a bowl of rice, and often some other Chinese side dishes like preserved mustard greens or braised tofu. And of course, when you eat bak kut teh, you need to wash it down with hot Chinese tea.

3.Hokkien Mee

Along with Char Kway Teow (coming up soon), Hokkien Mee is one of the most popular fried noodle hawker dishes in Singapore. It’s a dish that has roots in China’s Fujian province (which is where the Hokkien people are originally from), that has now been adopted into Malaysia and Singapore.
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Hokkien Mee includes a mixture of both yellow egg noodles and white rice noodles that are fried in a wok with egg, often pieces of seafood (usually squid and shrimp), and bean sprouts. Different hawkers prepare it slightly different, some stir frying it more dry, and others making it with a gravy sauce. Hokkien Mee is then typically served with some sambal chili sauce, plus a calamansi to squeeze on top for a extra citrusy sourness.

4.Chicken Rice

Although it’s just a simple combination of boiled chicken, paired with flavorful rice and sauce, this Hainanese influenced dish, ranks as one of the most popular and beloved dishes to eat in Singapore (it’s also extremely popular in Thailand, known as khao man gai).
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I think just about everyone in Singapore has their own favorite version or favorite restaurant or hawker stall that serves it, each varying by the way the chicken tastes, the texture, the taste or oiliness of the rice, and then most definitely the different styles of sauces – some more spicy, others more gingery or salty. When it comes to chicken rice for me, I prefer a chicken rice that isn’t too oily, and I like my chicken not too soft, but to still have some texture to it. For the sauce, I’m a bit of a chili and ginger addict, and so the more heat and more ginger that I can add to my chicken rice, the more happy I am.

5.Char Kway Teow

When it comes to stir fried noodles in Singapore, one of the ultimate local favorites is char kway teow, a dish of flat wide rice noodles, stir fried with egg, a sauce of dark soy sauce, shrimp paste, a bit of chili, and often some Chinese sausage and blood cockles to finish it off.
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Stir frying batches of char kway teow takes some serious skill… I’ve tried frying the sticky wide rice noodles before, only to end up with a big gooey lump at the end – so it really takes wok and heat skills, and a knowledge of the ingredients to be able to fry a good plate of char kway teow. For myself, I’m not a huge char kway teow lover, mainly because it’s often a little sweet for me, not spicy enough, and it’s too soft of a texture (I think overall I prefer Hokkien Mee as my noodle choice). However, char kway teow is one of the standard and beloved hawkers foods to eat in Singapore.