Masakan Singapura dapat menandakan kepelbagaian etnik kebudayaan Singapura. Makanannya dipengaruhi oleh penduduk Melayu asal, Cina majoriti, Indonesia, India dan juga tradisi Barat (khususnya Inggeris) sejak pengasasan Singapura oleh British pada zaman 1800-an. Kesan-kesan masakan Timur Tengah dan Thailand juga muncul dalam budaya makanan tempatan dalam sesetengah bentuk. Dalam gedung-gedung penjaja Singapura, contohnya, para tukang masak latar belakang Cina dipengaruhi oleh budaya India mungkin bereksperiman dengan perasa dan ramuan seperti asam jawa, kunyit dan minyak sapi, sementara tukang masak Tamil mungkin menyediakan sebuah hidangan mi goreng.
Fenomena ini membuat masakan Singapura suatu tarikan budaya. Sebahagian besar makanan siap dibeli di luar rumah dimakan di pusat penjaja atau pusat makanan, contohnya seperti Lau Pa Sat dan Newton Food Centre, berbanding di restoran sebenar. Pusat penjaja sebegini amat banyak dan murah, menggalakkan asas pengguna besar.
Makanan dapat dilihat oleh penduduk Singapura sebagai penting kepada identiti kebangsaan dan penyatu benang budaya; kesusasteraan Singapura mengisytiharkan memakan sebagai hobi kebangsaan dan makanan sebagai obsesi nasional. Makanan merupakan topik perbualan kerap antara penduduk Singapura. Sekatan diet keagamaan memang ada; Muslim tidak memakan daging babi dan Hindu tidak makan daging lembu, dan ada juga kumpulan nyata vegetarian. Namun, orang-orang dari komuniti yang berbeza sering makan bersama, sementara sedar budaya masing-masing dan memilih makanan yang boleh diterima oleh semua. Ada juga beberapa restoran China halal yang menyajikan diet sesuai ajaran Islam.
Makanan itu sendiri telah dipromosi sebagai daya tarikan bagi pelancong oleh Lembaga Pelancongan Singapura atau persatuan yang berurusan dengannya bersama-sama dengan membeli-belah. Kerajaan menganjurkan "Pesta Makanan Singapura" pada bulan Julai untuk merayakan masakan Singapura. Faham pelbagai budaya makanan tempatan, ketersediaan masakan antarabangsa dan gayanya, dan julat besar harga sesuai untuk semua tingkat belanja pada setiap hari dan tahun membantu mencipta "syurga makanan". Ketersediaan berbagai-bagai makanan ini sering dibantu oleh fakta bahawa pelabuhan Singapura terletak di sepanjang laluan strategik. Hidangan "mi Singapura" tidak wujud di Singapura, tetapi mungkin ditemui di restoran yang giat ingin menambah sedikit eksotisisme ke menunya.
Masakan ini mirip dengan masakan Malaysia kerana hubungan sejarah dan budaya erat antara kedua-dua negara. Sementara sejumlah hidangan umum untuk kedua-dua negara, persiapannya berlainan, sesuai dengan selera tempatan.
Memandangkan Singapura adalah sebuah negara kecil dengan kepadatan penduduk yang tinggi, tanah merupakan sumber daya berharga yang diutamakan untuk keperluan industri dan perumahan. Sebahagian besar bahan dan ramuan makanan diimport, walaupun masih ada sekelompok kecil petani tempatan yang menghasilkan beberapa jenis sayur daun, buah, ayam itik, and ikan. Kedudukan geografi Singapura menghubungkannya ke laluan pengangkutan udara dan laut utama dan dengan demikian membolehkan ia mengimport pelbagai bahan makanan dari seluruh dunia, termasuk makanan laut mahal seperti sashimi dari Jepun.
Hidangan utama dan snek biasa [sunting]
- Bak kut teh (Chinese: 肉骨茶; pinyin: ròu gǔ chá), pork-rib soup made with a variety of Chinese herbs and spices.
- Bak chor mee (肉脞面 roù cuò miàn), egg noodles with minced pork or chicken and other ingredients, served dry or with soup. Usually the flat, tape-like mee pok noodle is used. A variation on fishball noodles.
- Ban mian (板面 bǎn miàn), hand-made flat noodles served with vegetables, meat balls, sliced mushrooms and an egg in an ikan bilis-based soup.
- Chai tow kway, or Carrot Cake (菜头粿 cài tóu guǒ), diced and stir-fried radish with an egg mixture. Comes in black (with soy sauce and/or chili) or white (without soy sauce, but sometimes with chili) versions.
- Char kway teow (炒粿条 chǎo guǒ tiáo), thick, flat rice flour (kuay teow) noodles stir-fried in dark soy sauce with prawns, eggs, beansprouts, fish cake, cockles, green leafy vegetables, Chinese sausage and some lard.
- Char siew rice (叉烧饭 chā shāo fàn) and Char siew noodles (叉烧面 chā shāo miàn, Cantonese dish of rice or noodles served with barbecued pork in a thick sauce.
- Chee cheong fun (猪肠粉 zhū cháng fěn) – a thick, flat sheet of steamed-rice flour which is made into rolls, sometimes with a pork, chicken or vegetable filling. It is served with a sweet soy bean sauce.
- Chok (粥 zhōu), Cantonese rice porridge in various flavours including chicken and pork, often served with ikan bilis and either sliced century egg or fresh egg.
- Chwee kway or zhui kueh (水粿 shuǐ guǒ), steamed rice cake topped with preserved radish; usually eaten for breakfast.
- Claypot chicken rice (砂煲鸡饭 shā bāo jī fàn), rice cooked with soy sauce in a claypot, then topped with braised chicken and Chinese sausage.
- Curry chicken noodles (咖喱鸡面 gā lí jī miàn), yellow egg noodles in chicken curry.
- Duck rice (鸭饭 yā fàn), braised duck with rice cooked with yam and shrimps or it can simply be served with plain white rice, served with a thick dark sauce. Side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd (tau kua) may be added. Teochew Boneless Duck rice, the same dish but refined since decades ago. Due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole. Hainanese chicken rice and other similar dishes have followed this style due to the popularity.
- Egg Tarts, a Cantonese pastry of yellow egg custard baked in a pastry shell. Commonly served at Dim Sum and popular seller at bakeries. Another variation is the Portuguese Egg Tart which has caramelized sugar on the top.
- Fishball noodles (鱼丸面 yú wán miàn), usually of the Teochew variety. Any of several kinds of egg and rice noodles may be served either in a light fish-flavoured broth or "dry" with the soup on the side, with fishmeat balls, fishcake, beansprouts and lettuce. As with bak chor mee, the most commonly ordered noodles are mee pok although Kway Teow soup versions are also extremely popular.
- Fish head bee hoon (鱼头米粉 yú tóu mǐ fěn), a kind of noodle soup in which the main ingredients are rice vermicelli and fried fish head (separated into chunks). This dish is notable for the creamy, rich soup, which is typically made using a mixture of fish stock and milk – the latter being an uncommon ingredient in Chinese cuisine. A variant using ordinary fish meat also exists.
- Fried rice (炒饭 chǎo fàn) or in Hokkien char png.
- Hainanese chicken rice (海南鸡饭 hǎi nán jī fàn), steamed chicken served with rice cooked in chicken stock.Normally eaten with chili sauce, dark soy sauce, and ginger paste.
- Hae mee (虾面 xiā miàn), yellow egg noodles in a rich broth made from prawn and pork rib stock, topped with whole or sliced fresh boiled prawns.
- Hokkien mee (福建炒虾面 fú jiàn chǎo xiā miàn), rice vermicelli and yellow noodles fried with shrimp, sliced cuttlefish and lard bits.
- Hor fun (河粉 hé fěn), flat rice noodles in gravy often served with fish or prawns.
- Hum chim peng (咸煎饼 xián jiān bǐng), a Chinese bun-like pastry sometimes filled with bean paste.
- Kaya toast, a traditional breakfast dish. Kaya is a sweet coconut and egg jam, and this is spread over toasted bread. Combined with a cup of local coffee and a half-boiled egg, this makes a typical Singaporean breakfast.
- Kuay chap (粿汁 guǒ zhī), Teochew dish of flat, broad rice sheets in a soup made with dark soy sauce, served with pig offal, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.
- Lor mee (卤面 lǔ miàn), a Hokkien noodle dish served in a viscous, dark soy sauce-based broth with meat roll slices, fishcake and beansprouts.
- Mee suan (面线 miàn xiàn), not a dish but a type of thin, wheat vermicelli. Usually found in fishball noodles, or served with pork meat or kidney or chicken meat.
- ngo hiang, a food composed of combining various vegetables, seafood and/or meats and commonly served in other dishes such as Rojak or added as a side dish to a Cze Cha meal
- Oyster omelette (蚝煎 háo jiān), oysters fried with a special flour-and-egg mixture. Also known in Hokkien as oh/ah luak/luah.
- Pau (baozi), steamed bun with wide assortment of fillings such as char siew, minced pork, red bean paste, lotus paste or vegetables
- Pig's organ soup (猪杂汤 zhū zá tāng; literally "pig spare parts" soup), a soup-based variant of kway chap.
- Popiah (薄饼 báo bǐng), Hokkien/Chaozhou-style spring roll or rolled crepe, stuffed with stewed turnip, Chinese sausage, shrimps and lettuce.
- Chinese Rojak, a vegetable salad with a topping of dark prawn paste. It is different from Indian rojak.
- Soon kway (笋粿 sǔn guǒ), a white vegetable dumpling with savoury sauce.
- Teochew Fish Porridge, rice porridge with sliced fish meat, spring onions and other additions
- Vegetarian bee hoon (斋米粉 zhāi mǐ fěn), thin braised rice vermicelli to which a choice of various gluten, vegetable, or tofu-based delicacies may be added.
- Wan ton mee (云吞面 yún tūn miàn), noodles with chicken or pork or prawn dumplings.
- Yong tao foo (酿豆腐 niáng dòu fǔ), a variety of vegetables stuffed with fish and meat paste cooked in a light ikan bilis-based soup. May also be eaten "dry" with sweet bean and chili sauces.
- Youtiao (油条 yóu tiáo), fried dough crullers.
- Yusheng (鱼生 yú shēng), a raw fish salad traditionally eaten during Chinese New Year. The modern version of the once simple raw fish salad from Chiuchow which is now ubiquitous in Chinese restaurants during the New Year celebrations, was developed in a Singaporean restaurant called Lai Wah Restaurant by master chef Than Mui Kai during the 1960s.
Malay and Indonesian [sunting]
- Acar, pickled vegetables and/or fruits with dried chilli, peanuts, and spices. This condiment also has Indian and Peranakan versions.
- Agar agar – agar extracted from seaweed that is usually moulded into a jelly-like cake, sometimes with layers and colourings, and in various shapes.
- Ayam goreng, fried chicken.
- Ayam bakar, grilled chicken with spices. There is also a fish version, ikan bakar, and the dish can be made in many styles.
- Ayam percik, barbecued chicken with a sweet-spicy marinade
- Ayam penyet,
- Assam Pedas, seafood and vegetables cooked in a sauce consisting of tamarind, coconut milk, chilli, and spices.
- Bakso, also Ba'so, meatballs served with noodles.
- Begedil, mashed potato mixture that is fried into patties, eaten alongside Mee Soto.
- Belacan, not a dish in itself, but a paste made from prawns commonly used in spice pastes
- Curry puff, also known as epok-epok, a flaky pastry usually stuffed with curried chicken, cubed potatoes and a slice of hard-boiled egg. Sometimes sardines are used in place of the chicken.
- Dendeng Paru, an Indonesian dish of "dried" beef lung cooked in spices.
- Gado-Gado, Traditional Indonesian salad with spicy peanut dressing
- Goreng pisang, bananas rolled in flour, fried and eaten as a snack. There is also a version made from Cempedak, which is known as Jackfruit in English.
- Gulai Daun Ubi, sweet potato leaves stewed in coconut milk
- Keropok, deep fried crackers usually flavored with prawn, but sometimes with fish or vegetables
- Ketupat, a Malay rice cake. Steamed in square-shaped coconut leaf wrapping. Usually served with satay.
- Lemak Siput, shellfish cooked in a thick coconut milk-based gravy.
- Lontong, compressed rice cakes (see ketupat) in spicy vegetable soup
- Mee rebus, yellow egg noodles served in a thick spicy sauce made from fermented soy beans.
- Mee siam, "Siamese noodle", or thin rice noodles in a tangy spicy soup; may also be served "dry".
- Mee soto, a spicy chicken noodle soup, now often served non-spicy.
- Nasi ayam penyet, Indonesian dish of flattened, lightly battered or batter-less, fried chicken served with spicy sambal, vegetables, and chicken-flavoured rice
- Nasi Goreng, a spicy and sweet fried rice dish which originated from Indonesia
- Nasi lemak, coconut rice with omelette, anchovies (ikan bilis), peanuts, cucumber, sambal, and sometimes fried chicken or otak-otak. It is traditionally wrapped in banana leaves to enhance flavor, but is now common to see the dish wrapped in brown wax paper.
- Nasi padang, an Indonesian meal of steamed rice with a wide choice of meat and vegetable dishes ranging anywhere from fried chicken to curried vegetables, for example.
- Nasi kuning, a Javanese dish of rice cooked in coconut milk and colored yellow using tumeric.
- Otak-otak, spicy fish cake grilled in a banana leaf wrapping
- Oxtail soup, oxtail cooked to tenderness in a soup with nutmeg, cloves, chilli, and spices.
- Rendang, beef slow-cooked in coconut milk and spices which originated in Sumatra.
- Roti john, egg-dipped bread filled with various ingredients (usually meat and onions) and then fried. Accompanied with chilli sauce.
- Sambal, not a dish in itself, but a common chili-based accompaniment to most foods.
- Satay, grilled meat on skewers served with spicy peanut sauce and usually eaten with ketupat, cucumber and onions.
- Soto ayam, a spicy chicken soup which features hard-boiled eggs and sometimes balls made from fried potato.
Like Chinese-Singaporean cuisine, Indian-Singaporean has influence from multiple ethnic groups. Tamil influence is particularly strong.
- Achar, a condiment consisting of pickled vegetables and/or fruits. It has also found its way into Malay and Peranakan cooking, where other unique versions exist.
- Appom, a fermented rice pancake.
- Curry – The basic Indian vegetable or meat gravy.
- Putu Mayam, a dish Sri Lankan in origin, similar to Sri Lankan hoppers.
- Murtabak, a variety of roti prata with minced mutton and onion folded within the dough.
- Thosai, rice and lentil pancake. Commonly served as a "masala" version that includes spiced potatoes and served with different types of sambar.
- Vadai, spicy, deep-fried snacks that are made from dhal, lentils or potato.
- Pappadom, also known as pappoms or papad, they are a type of southern Indian wafer.
- Mamak Rojak, a dish of various vegetables and fruits, beancurd, seafood deep fried in batter, crushed peanuts, crispy dough cruellers, and a spicy and sweet chilli sauce. Traditional Malay/Indonesian and Chinese variants are common as well.
- Soup Kambing, a local Mamak (Tamil Muslim) dish of spiced mutton soup.
- Soup Tulang, a local Mamak (Tamil Muslim) dish of mutton or beef bones stewed in a spicy red sauce with the intent of eating the marrow.
- Nasi Biryani, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry
- Naan, a flatbread cooked in a tandoor oven
- Chapati, an unleavened flatbread
- Tandoori, marinated meat, usually chicken in a mixture of spices and yoghurt and cooked in a clay oven
- Butter Chicken, a dish of chicken cooked in a gravy of spices, yoghurt, butter and tomato
- Roti prata, a local evolution of the Pakistani and Indian paratha. Extremely popular for breakfast or late night supper, this dish is enjoyed by all Singaporeans and commonly served with curry. A plethora of modern variations are available including egg, cheese, chocolate, masala, durian and even ice cream.
A number of dishes, listed below, can be considered as truly hybrid or multi-ethnic food.
- Laksa, rice noodles in a coconut curry gravy with shrimp, egg and chicken. Peranakan in origin. A specifically Singaporean variant (as opposed to shared by Malaysian and Singaporean cuisine) is Katong laksa. Raw or lightly blanched cockles are also usually added to the dish.
- Fish head curry, a dish created by Singapore's Malayalee (an Indian ethnic group from Kerala) community with some Chinese and Malay influences. The head of an ikan merah (literally "Red fish") – which is red snapper, is stewed in curry with vegetables. Usually served with either rice or bread.
- Mee Goreng, yellow egg noodles stir fried with ghee, tomato sauce, some chilli, egg, vegetables and various meats and/or seafood.
- Oat Prawn, prawns that have been stir fried with sweetened oats.
- Kueh Pai Tee, a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. A popular Peranakan dish.
- Tutu Kueh, steamed rice flour pastries with a sweet shredded coconut filling
- Satay bee hoon, thin rice vermicelli served with spicy satay sauce
- Spicy kangkung, a dish of leafy green vegetables (water convolvulus) fried in sambal.
- Tauhu goreng, fried tofu with sweet sauce
- Kari Lemak Ayam, a Peranakan Chicken curry with a coconut milk base.
- Kari Debal, a Eurasian-Singaporean curry dish with Portuguese and Peranakan influence.
- Singapore-style Western food, Chinese interpretations of Western cuisine, although Malay versions also exist. Hainanese cooks in Singapore hybridised western dishes for local palates during the country's British colonial era, creating such dishes as stewed pork chop in tomato sauce served with green peas, and chicken chop - a sauteed chicken breast served with a soft bread bun and fries.
Popular dishes by type [sunting]
Favourite seafood dishes include
- Barbecued stingray ("hang hir" in Hokkien), smothered in sambal and served on banana leaf. It is also known as Ikan Bakar. Unique in Singapore and uncommon in Malaysia.
- Chili crab, hard shell crabs cooked in a thick tomato and chili-based gravy.
- Fried oyster or Oyster omelette, an oyster omelette mixed with flour and fried, garnished with coriander leaves.
- Black pepper crab, hard shell crabs cooked in a black pepper sauce.
Another highly-noticeable trend in recent times is the growth of vegetarian eating places in Singapore. More people are changing their diet for a healthier lifestyle. The Singapore Vegetarian Society has a list of the vegetarian-food outlets in Singapore.
Western food [sunting]
Commonly seen dishes like Chicken Chop, Fish and Chips, mixed grills, cheese fries and etc, are generally popular in Singapore, typically spotted in hawker centres, coffee shops and food courts in Singapore.
A wide variety of tropical fruits are available all year round, though most of them are imported from neighbouring countries. By far the most well-known is the durian, known as the "King of Fruits", which produces a characteristic odour from the creamy yellow custard-like flesh within its spiky green or brown shell. However, in spite of their popularity, durians are not allowed within public transport, many hotels and public buildings because of their strong odour.
Other popular tropical fruits include the mangosteen, jackfruit, longan, lychee, rambutan and pineapple. Some of these fruits are also used as ingredients for other dishes: iced desserts, sweet-and-sour pork, and certain kinds of salad such as rojak.
Singapore desserts have a varied history and can be found in every hawker centre and food court in the region. A stall will usually have a large variety of desserts for sale, including but not limited to:
- Almond jelly (杏仁豆腐)
- Beancurd Barley (often with ginkgo and/or snow fungus)
- Bubur cha cha (also Bobochacha, momochacha), yam and sweet potato cubes served in coconut milk and sago, served hot or cold.
- Chendol Ais, a coconut milk drink mixed with palm sugar, cendol (green, pandan-flavored starch strips), and shaved ice. Modern variants may include more elaborate ingredients such as red bean.
- Cheng tng, a refreshing soup with longans, barley, agar agar strips, lotus seeds and a sweet syrup, served either hot or cold.
- Green bean soup
- Honeydew sago, honeydew melon cubes or balls, served in chilled coconut milk and sago.
- Ice kacang, a mound of grated ice on a base consisting of jelly, red beans, corn and attap seeds, and topped with various kinds of coloured sugar syrup.
- Kueh, also known as kuih. Small cakes or coconut milk based desserts that come in a variety of flavors, usually having fruit such as durian, banana, or sometimes pandan. "Kueh Lapis" is a rich, multi-layered cake-style kueh using a large amount of egg whites and studded with prunes. "Lapis Sagu" is also a popular kueh with layers of alternating color and a sweet, coconut taste. This dessert is common in Malay, Indonesian, and Peranakan cooking.
- Mango pudding
- Red bean soup (红豆汤)
- Red rubies, a Thai dessert made by boiling pieces of water-chestnut covered in tapioca flour and red food colouring, and serving them over shaved ice, rose syrup and evaporated milk. Also known as "mock pomegranate" since the chestnut pieces bear a resemblance to the seeds of that fruit.
- Tau-Huey, hot and soft soya bean curd sweetened with syrup.
- Tangyuan, also known in Singapore as Ah Balling, glutinous rice balls served in soup.
- O-Ni, a Teochew dish consisting of yam paste, coconut paste and ginko nuts. A popular dish in Chinese restaurants.
- Watermelon sago, Watermelon melon cubes or balls, served in chilled coconut milk and sago.
- Pineapple tarts are made with pineapple jam in a pastry.
- Green Peanut Puffs, sugared peanuts baked in a green crumbly pastry coated in powder sugar.
- Tao Suan, mung daal beans in jelly, served hot.
- Chin chow drink, 仙草水 (xiān cǎo shuǐ)
- Bandung, rose syrup with condensed milk
- Bubble Tea, is traditionally made by adding boba balls(made from a mixture of tapioca and carrageenan powder), large or small, to shaken milk black tea.
- Horlicks Dinosaur, conventional Horlicks served with lots of Horlicks powder on top
- Milo Dinosaur, conventional Milo served with lots of Milo powder on top
- Milo Godzilla (aka Milo T-Rex), Milo Dinosaur with a scoop of ice-cream and optional whipped cream
- Singapore Sling
- Soya bean milk
- Sugar cane juice
- Teh halia tarik, ginger tea with milk pulled (tarik)
- Teh tarik, tea mixed with evaporated milk, usually Carnation brand. This tea is unique in that during preparation, the tea is tossed repeatedly from one mug to another to create a thick froth (hence the name teh tarik, meaning '"pulled tea"). See picture here.
- Tiger Beer
Local names for coffee and tea [sunting]
At kopi tiams, coffee and tea are usually ordered using their local names.
- Kopi, coffee
- Kopi-gau, coffee (strong brew – "gau" is "厚" in Hokkien)
- Kopi-po, coffee (weak brew – "po" is "薄" in Hokkien)
- Kopi-C, coffee with evaporated milk
- Kopi-C-kosong, coffee with evaporated milk and no sugar ('kosong" means empty in Malay)
- Kopi-O, coffee with sugar only
- Kopi-O-kosong, coffee without sugar or milk
- Kopi-O-kosong-gau, a strong brew of coffee without sugar or milk
- Kopi-bing or Kopi-ice, coffee with milk, sugar and ice
- Kopi-xiu-dai, coffee with less sugar
- Kopi-gah-dai, coffee with extra sweetened milk
- Teh, tea with milk and sugar
- Teh-C, tea with evaporated milk
- Teh-C-kosong, tea with evaporated milk and no sugar
- Teh-O, tea with sugar only
- Teh-O-kosong, plain tea without milk or sugar
- Teh tarik, the Malay tea described above
- Teh-halia, tea with ginger water
- Teh-bing, tea with ice, also known as Teh-ice
- Teh-xiu-dai, tea with less sugar
- Teh-gah-dai, tea with extra sweetened milk
Drinks example lke the above list could be extra ordered adding more ice or more sugar or milk. For example, one can add the "bing"(Ice in mandarin) suffix to form other variations such as Teh-C-bing (tea with evaporated milk with ice) which is a popular drink considering Singapore's warm weather. See also Ordering at a coffee shop.
These names are indicative of the multi-racial society in Singapore as they are formed by words from different languages, and have become part of the lexicon of Singlish. For example, teh is the Malay word for tea which itself originated from Hokkien, bing is the Hokkien word for ice, kosong is the Malay word for zero to indicate no sugar, and C refers to Carnation, a brand of evaporated milk.
- Singapore style noodles (Fried Vermicelli Singapore Style/ 星州炒米粉), a dish featuring fried rice vermicelli flavoured with yellow curry powder, is not commonly found in Singapore. It is popular with Chinese takeaways in the West as well as Hong Kong. The close relative to this dish is Fried Bee Hoon (thin rice noodles), which comes in a wide number of variations across ethnic lines.
- Singapore fried kway tiao (Sweet Sauce Fried Rice Noodle/ 星州炒粿條), a common dish featuring fried thick, flat rice noodles flavoured with dark soya sauce available in some Chinese restaurants in Canada and the United States, also unavailable in Singapore. It has to be Char Kway Teow (See above), or a variation of it.
- Singapore luo bo gao (Fried Carrot Cake/ 星州炒蘿蔔糕), a common dish featuring diced and stir fried radish with an egg mixture, flavoured with chilli. Another name is Chai Tao Kway, easily available in the food centres in Singapore.
See also [sunting]
- Singapore food blog
- Best hawker food stalls
- Uniquely Singapore website
- BBC TWO Chinese food made easy
- Lists of Halal-Certified and Muslim-Owned eateries
- Information on halal certification at MUIS website
- Google Maps of good food in Toa Payoh
- Listings of Singapore food by categories
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