Singapore is the food capital of Asia. Nowhere else has such a wonderful variety of cuisine, and at such affordable prices. There is a real culture of dining out among local people, and along with shopping, the pursuit of food and drink is the most popular form of recreation on the island.
Immigrants from the Indian sub-continent, China, Indonesia and Malaysia all brought with them ethnic cuisines that are reflected in the variety of dishes available at Singaporean restaurants and hawkers centres (see the Singapore City Guide for all the details).
Specialties
Singapore is the food capital of Asia. Nowhere else has such a wonderful variety of cuisine, and at such affordable prices. There is a real culture of dining out among local people, and along with shopping, the pursuit of food and drink is the most popular form of recreation on the island.
Immigrants from the Indian sub-continent, China, Indonesia and Malaysia all brought with them ethnic cuisines that are reflected in the variety of dishes available at Singaporean restaurants and hawkers centres (see the Singapore City Guide for all the details).
Although every Asian dish imaginable is available in Singapore, the only true local specialities are Nonya, (or Peranakan) dishes which bring a fusion of Malay and Chinese flavours. Classic dishes to try include:
Hainanece Chicken Rice: steamed rice cooked with chicken broth, served with smooth boiled chicken pieces and cucumber with chilli, ginger and dark soy sauce.
Chili Crabs: crabs cooked with a hearty gravy made from fresh red chillies, tomato sauce, eggs, spring onions and spices.
Laksa: rice noodles in a light, curried broth of coconut milk and spices topped with fish cakes, prawns and cockles.
Char Kway Teow: fried wheat and rice noodles in fish sauce, sweet fruit sauce with sprouts, eggs, fish cakes and fresh cockles.
Satay: small bite-sized pieces of meat - chicken, beef or mutton steeped in a sweet-spicy marinade, strung along wooden skewers and barbequed over charcoal. It is served with a punchy peanut sauce for dipping, raw onion, cucumber and steamed rice cakes.
Roti Prata: a sort of fried croissant originating from South India. Served with fish, chicken or mutton curry.
Fish Head Curry: A huge fish head and vegetables cooked in curry and served with rice.
Kaya Toast: kaya is a local jam made from eggs, sugar and coconut milk - 5BC249 in colour.
Nasi Lemak: Nasi lemak is a hearty meal comprising coconut-flavoured rice, a slice of omelette, anchovies, a slice of cucumber and some chilli paste. Often uniquely packed in brown paper or banana leaf.
Hokkien Prawn Noodle: Vermicelli and yellow noodles fried with prawns, sliced cuttlefish and pork bits.
Drinks
Singapore's most famous drink is the Singapore Sling, a cocktail blend conceived in the Raffles hotel during the balmy colonial era. This distinctly pink drink is composed of fruit juices, gin, brandy and a few drops of Cointreau and Benedictine.
You should have little trouble finding your favourite tipple from among the infinite range of imported beers, spirits and soft drinks, but the locally produced beer, Tiger, is a very palatable lager that has won numerous awards overseas.
The best local drinks are freshly squeezed fruit juices drawing on the myriad regional fruits such as jackfruit, starfruit, mango, banana and coconut.
