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BEST LOCAL FOOD IN SINGAPORE

Best Local Food in Singapore – Must Try Once

Table of Contents

Food is considered crucial to Singapore’s nationhood and as a unifying cultural thread. People from various communities frequently eat together while respecting each other’s cultures and choosing food that is suitable for all. If you are in Singapore and you wanted to try their local food but running out of ideas, we are here to help you out as we bring you the list of some of the must-try best local food in Singapore that you do not want to miss. We have categorized the list into most affordable, most unique, and most delicious local food in Singapore.

 

Food crave alert!

Before we get to the list, if you looking for best place to eat at Orchard, Club Street or Ann Siang Hill, you can check out this link:

 

*MOST AFFORDABLE FOOD IN SINGAPORE*

1. Maggi Goreng

Photo via Google
Al Madinah Restaurant Maggi Goreng

This Malaysian-based dish and made famous by Mamak (Indian-Muslim) restaurants. There is no one way to prepare a plate of Maggi Goreng so will be able to see many styles of Mamak Goreng. You can find Maggi Goreng at Indian restaurants or hawker stalls in Singapore. If you’re hungry and looking for a quick meal, you can’t go wrong with Maggi Goreng!

 

Place of origins Malaysia
Alternative name NA
Type/ Course Noodles/ Snacks
Main ingredients Instant noodle
Best Time to Eat Breakfast, Supper

 

2. Nasi Lemak

 

Photo via tall cypress.dom
Photo via wordpress.com

The most popular breakfast item is Nasi Lemak. The combination taste of the spicy sauce (sambal) with fragrant rice cooked with coconut milk, and pandan leaf, which comes with the salty taste of anchovies and roasted peanuts is a gastronomic delight. This Singaporean native dish is commonly sold at hawker food centers and roadside stalls in Singapore. Nasi Lemak Kukus, which translates as “steamed nasi lemak,” is another name for nasi lemak that is served with steamed rice.

 

Place of origins Malaysia
Alternative name NA
Type/ Course Rice/ Main course
Main Ingedient
  • Rice cooked in coconut milk with leaves of Pandan screwpine
  • Sambal
  • Anchovies
  • Cucumber
Best Time to Eat Breakfast

 

 

3. Hainanese Chicken Rice

Local Food Photo via Google
Photo via www.aromaasian.com

Hainanese chicken rice has become an icon of Singaporean cuisine. This local food made of fleshy steamed white chicken cut into bite-size pieces and served on fragrant rice with light soy sauce. The dish is garnished with coriander leaf sprigs and sesame oil, and it comes with a garlic-chili dip. Two words to describe the dish are tasty and aromatic.

 

Place of origins Southeast Asia
Alternative name
  • Hainan chicken
  • Chicken rice
  • Hainan Chicken Rice
  • Nasi Ayam
  • Khao man gai
  • Khao man kai
Type/ Course Rice/ Main course
Main ingredients
  • Steamed chicken
  • Fragrant rice
  • Chicken stock
Best Time to Eat Lunch, Dinner

 

 

4. Satay

Photo via www.recipeland.com
The photo was taken via Google

Satay, which originated with the Arabs, has been adapted to the multicultural palates of Asians, with various spicy sauces and methods of marinating the meat (usually chicken and beef). It’s made of skewered meat slices that are grilled and eaten with a peanut sauce dip. Satay is now available in many hawker centers, and entire enterprises have sprung up around it.

 

Place of origins Indonesia
Alternative name
  • Sate
  • Satai
  • Satti
Type/Course Entrée or main course
Main ingredients
  • Skewered and grilled meats
  • Various sauces
  • Peanut sauce
Best Time to Eat Tea time, Dinner

 

 

5. Tau Huay

Photo via www.ohmyfoodrecipe.com
Local food in Singapore  via Google

Tau Huay is a sweet tofu pudding covered in maple syrup and has a velvety smooth, wobbling texture. The silky-smooth texture of this soybean pudding is reminiscent of panna cotta. It is wonderful served warm or chilled and is sweetened with simple syrup. It would be great of enjoying a bowl of Tau Huay after your meal.

 

Place of origins China
Alternative name
  • Doufuhua
  • Doufunao
  • Laodoufu
  • Tofu pudding
  • Soybean pudding
Type/Main Course Snack, Dessert
Main ingredients Tofu
Best Time to Eat Tea time

 

 

6. Ice Kacang

Photo via www.tripadvisor.com
Photo via www.dreamstime.com

A Malay delicacy known as Ice Kacang or Ais Kacang is popular in Malaysia, Singapore, and Indonesia. Sweet corn, peanuts (sometimes referred to as “peanut kachang”), evaporated or condensed milk, mango, durian, ice cream, gula Melaka syrup, basil seeds, and cendol are all common toppings. The hawker booths, food courts, and malls all serve this bizarre treat. Some variants exclude the multi-colored syrup and are only drizzled with gula Melaka syrup when served.

 

Place of origins Malaysia
Alternative name
  • ABC
  • Air batu campur
  • Ice kachang
Type/ Main Course Dessert
Main ingredients
  • Shaved ice
  • Red Beans
  • Peanuts
  • Syrup
Best Time to Eat Tea-time

 

 

7. Roti Prata

LOCAL FOOD IN SINGAPORE
Photo via Google
LOCAL FOOD IN SINGAPORE
Photo via www.hellosingaporetours.com

Roti Prata always hits the spot since it is soft on the inside and crispy on the outside. It is typically eaten with fish or mutton stew and is a South Indian flatbread produced by frying stretched dough flavor with ghee (Indian clarified butter). Whatever its origin, roti prata is a filling lunch for any time of day. Local eateries now offer a range of contemporary adaptations, such as cheese, chocolate, ice cream, and even durians, converting it from the main course to a dessert. The traditional varieties are still served plain or with eggs as a filling.

 

Place of origins Southeast Asia
Alternative name
  • Roti cane
  • Roti chenai
  • Roti maryam
Type/ Course Flatbread/ Main Course
Main ingredients
  • Flour
  • Curry
Best Time to Eat Breakfast

 

 

8. Cendol

LOCAL FOOD IN SINGAPORE
Photo via Google
LOCAL FOOD IN SINGAPORE
Photo via Google

Cendol, Southeast Asia’s coolest dessert, is an iced sweet treat that includes palm sugar syrup, coconut milk, and drops of green rice flour jelly. Some cendol comes with creamed corn, jackfruit, or pulut (glutinous rice) on top, or it may have tapioca pearls mixed in with the ice. Cendol is a particularly pleasant option for afternoon tea, especially in summer.

 

Place of origins Southeast Asia
Alternative Name
  • es cendol (West Java, Indonesia)
  • dawet (Central and East Java, Indonesia)
  • chendol (Singapore)
  • ais cendol (Malaysia)
Type Dessert
Main ingredients
  • Coconut milk
  • Rice flour jelly with pandan leaves juice
  • Shaved ice
  • Palm sugar
Best Time to Eat Afternoon tea

 

9. Duck Rice

LOCAL FOOD IN SINGAPORE
Photo via www.danielfooddiary.com
LOCAL FOOD IN SINGAPORE
Photo via Google

Braised duck is served with yam and shrimp rice. It can be served with white rice and a thick dark sauce on the side, or with braised hard-boiled eggs, preserved salted vegetables, and hard bean curd (tau kua). Teochew boneless duck rice is a more refined version. The duck is deboned and thinly sliced, allowing the sauces to penetrate the meat. Roasted duck rice is also widely available. This is a food comfort because it is cost-effective, and the duck rice has a lot of authenticity and flavor.

 

Place of origins Singapore
Alternative name NA
Type/ Course Main Course
Main ingredients
  • Duck
  • Maltose or honey
  • Rice vinegar
  • Rice
Best Time to Eat Lunch, Dinner

 

10. Char Kway Teow

LOCAL FOOD IN SINGAPORE
Photo via www.timeout.com
LOCAL FOOD IN SINGAPORE
Photo via Google

Char kway teow is popular local food in Malaysia and Singapore. Despite regional variations, it is typically made with flat rice noodles, shrimp, eggs, cockles, bean sprouts, chives, and Chinese sausage. This dish will never get old because it has such a nice balance of different elements.

 

Place of origins Southeast Asia
Alternative name NA
Type/ Course Noodle/ Main course
Main ingredients
  • Shahe fen
  • Light and dark soy sauce
  • Chilli
  • Belachan
  • Whole prawns
  • Deshelled blood cockles
  • Bean sprouts
  • Chinese chives
  • Chinese sausage
Best Time to Eat Dinner, Supper

11. Curry Puff

 

Photo via hellosingaporetours.com
LOCAL FOOD IN SINGAPORE
Photo via www.timeout.com

Curry puffs can be found in the night market, bakeries, and food stalls in shopping malls. Furthermore, the aforementioned epok-epok is a popular variation in some of Singapore’s hawker centres, particularly among Malay stalls. Alternatively, the more common type of curry puff has a thick or flaky English-style crust with a filling that combines Chinese and Indian flavors. Curry puffs go well with a cup of tea in the evening.

 

Place of origins Maritime Southeast Asia
Alternative name
  • Karipap
  • Epok-epok
  • Pastel
Type/ Course Snack, Appetizer
Main ingredients
  • Curry
  • Chicken
  • Potatoes
Best Time to Eat Tea-time

 

 

12. Popiah

LOCAL FOOD IN SINGAPORE
Photo was taken from Google
LOCAL FOOD IN SINGAPORE
Photo via www.timeout.com

Popiah is a type of fresh spring roll that you can find in Singapore and is popular as part of Chinese cuisine at local street food. These hand-wrapped pastry rolls with a vegetable filling are served with a sweet sauce, a blended soy sauce or hoisin sauce, a shrimp paste sauce, and, if desired, a hot chili sauce.

 

Place of origins Fujian, China
Alternative name po̍h-piá
Type/ Course Fritter, Snack
Main ingredients
  • Popiah skin
  • Lettuce
  • Bean sprout
  • Grated carrot
Best Time to Eat Tea-time

 

13. Kaya toast

Photo via www.culturally.com
Photo via Youtube

Kaya toast is a dish that consists of two slices of toast with butter and kaya, which is typically served with coffee and soft-boiled eggs. The dish is commonly eaten for breakfast in Singapore. To enjoy the traditional Hainanese breakfast, crack the soft-cooked egg into a bowl and season with soy sauce and white pepper to taste. The kaya toast should then be generously dipped into it before serving.

 

Place of origins Singapore
Alternative name Roti Bakar
Type/ Course Toast/ Staple food
Main ingredients
  • Sliced Bread
  • Butter
  • Jam
Best Time to Eat Breakfast

 

14. Roti John

Photo via www.expatchoice.asia
Photo via www.singaporelocalfavourites.com

Roti john is a local food made of fried sliced halves of a French loaf topped with minced meat, sliced onions, and an egg. The outside of a good roti john is crispy, while the meat and egg mixture remains soft and the onions are crunchy. It’s typically served in bite-size slices with green chilies, tomato sauce, and sweet chili sauce on the side. You must try this popular roti John to realize that it is most likely one of the simplest and most delicious sandwiches you have ever eaten.

 

Place of origins Singapore
Alternative name NA
Type/ Course Sandwich / Main course, Snack
Main ingredients
  • Baguette type loaf
  • Minced meat
  • Egg
  • Vegetables (lettuce, cucumber & tomato)
  • Tomato or chili sauce
Best Time to Eat Breakfast

 

15. Pulut Hitam

Photo via www.thesilverchef.blogspot.com
Photo www.themeatmen.sg

Bubur Pulut Hitam is an Indonesian sweet dessert made from porridge made from black glutinous rice. Rich and creamy porridge with the essence of fresh pandan leaves in fresh creamy coconut milk. This black sticky rice dessert is a favorite among the locals. It is one of the most popular local food in Singapore and widely consumed desserts among Nyonya and Peranakan families.

 

Place of origins Indonesia
Alternative name NA
Type/ Course Dessert
Main ingredients
  • Black glutinous rice
  • Coconut milk
  • Palm sugar
Best Time to Eat Tea-time

16. Tauhu Goreng

Photo via www.asianfoodnetwork.com
Photo via www.secretlifeofback.com

Deep-fried tofu slathered in roasted ground peanuts and a caramelized sweet and spicy sauce made from Gula Melaka, tamarind, dark soy sauce, chilies, and garlic. It is so versatile that it can be found almost anywhere. It’s not only a favorite of home cooks, but it’s also widely available in restaurants and food stalls.

 

Place of origins China
Alternative name Tahu
Type/ Course Appertizer
Main ingredients Tofu
Best Time to Eat Any time of the day

 

17. Begedil

Photo via Google
Photo via Google

Perkedel kentang, also known as bergedil or begedil in Singapore and Malaysia, is a popular Indonesian side dish that can be eaten alone or with Soto. The original patties were made with many other ingredients besides potatoes in some regions, with some variations including minced fish, ground corn, or tofu as a dominant element. Begedil can be found at hawker stalls all over Singapore.

 

Place of origins Indonesia
Alternative name
  • Bergedel
  • Begedil
  • Bakwan jagung
Type/ Course  Fritter
Main ingredients
  • Batter (wheat flour, corn starch, egg)
  • Chili pepper
  • Corn
  • Carrot
  • Seasoning
Best Time to Eat Tea

 

18. Acar

Photo from www.delishably.com
Photo via Youtube

Acar is a classical mixed vegetable pickle made with cabbage, carrots, cucumber, or long beans that has been graciously flavored with chilis and sliced shallots. Before being mixed with salty, lightly sweetened water and vinegar brine, all of the vegetables are cut into thin strips or diced into larger chunks. It is well-known for its delectable, sour, sweet, and spicy flavor.

Place of origins Maritime Southeast Asia
Alternative name Atjar (Dutch)
Type/ Course Condiment, salad/ side dish
Main ingredients
  • Cucumber
  • Carrot
  • Cabbage
  • Shallot
  • Chili
  • Vinegar
Best Time to Eat Lunch, Dinner

 

 

*MOST UNIQUE FOOD IN SINGAPORE*

 

19. Dim Sum

 

Photo via www.tripzilla.com
Photo via Google

Dim sum is a traditional Chinese meal consisting of small plates of dumplings and other snack dishes served with tea. The dishes are shared among family and friends, similar to how the Spanish eat tapas. Dim sum dishes include a variety of seafood, meat, and vegetable dishes that can be steamed, fried, or baked. Dim sum is typically consumed between the hours of late morning and lunchtime.

 

Place of origins China
Alternative name NA
Type/ Course Fritter
Main ingredients
  • Rice noodle roll
  • Meat or Shrimp
Best Time to Eat Tea, Lunch

 

20. Bak Kut Teh

Photo via www.tripadvisor.com
Photo via Google

Bak Kut Teh is a broth-cooked pork rib dish popular in Malaysia and Singapore. The dish contains no tea, despite its name; the name refers to a strong oolong Chinese tea that is usually served together with the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Teochew soups are typically clear and light in flavor. As a result, the Teochew version of bak kut teh is only seasoned with garlic, soy sauce, and pepper, and the soup is simmered and skimmed. The result is a fine, light brown consommé with a garlicky, peppery flavor.

 

Place of origins
  • Fujian, China
  • Klang, Malaysia
  • Singapore (Teochew version)
Alternative name NA
Type/ Course Main dish
Main ingredients
  • Pork ribs
  • White peppercorns
  • Garlic
Best Time to Eat Brunch

 

21. Steamboat

 

Photo via www.sgmagazine.com
Photo via www.tripadvisor.com

Steamboat is a Chinese cooking method in which foods are cooked once in a pot with soup. A pot of soup stock simmers on the dining table, and a variety of Chinese foods and ingredients are served alongside the pot for diners to add to the hot stock. It’s a treat to share with family and friends.

 

Place of origins China
Alternative name Hot pot
Type/ Course Main dish
Main ingredients
  • Meat
  • Vegetables
  • Mushrooms
  • Dumplings
  • Seafood
  • Broth
Best Time to Eat Dinner

 

22. Sliced fish soup

 

Photo via www.eatandtravelwithus.dom
Photo via www.noobcook.com

Sliced fish soup is a Singaporean dish that is thought to have originated with the Teochews. It is made up of fish, vegetables, and bean curd; with cuttlefish and prawns, it is called seafood soup. It is available in most food stalls and costs between SGD 3.50 and SGD 5. This savory bowl of hot soup demonstrates that healthy foods can be both comforting and delicious.

 

Place of origins Singapore
Alternative name NA
Type/ Course Soup
Main ingredients
  • Spanish mackerel
  • Chinese wine
  • Tomato
  • Chinese spinach
Best Time to Eat Dinner

 

23. Appam

 

Photo via www.asiaone.com
Photo via www.thehalalfoodblog.com

Appam is a type of South Indian pancake made with fermented rice batter and coconut milk. It is typically consumed for breakfast or dinner. When paired with vegetable stew for a hearty vegetarian breakfast, thin and crispy appam with a soft fluffy center tastes delicious. In addition, they are gluten-free and vegan.

 

Place of origins India
Alternative name
  • Hoppers
  • Ãppa
  • Kallappam
  • Vellappam
  • Palappam
Type/ Course Pancake
Main ingredients Rice batter
Best Time to Eat Breakfast

 

24. Bak Chor Mee

 

Photo via Google
Photo via Google

Bak Chor Mee is popular street food in Singapore. It’s a vinegar-tossed noodle dish with minced meat, pork slices, pork liver, stewed sliced mushrooms, meatballs, and deep-fried lard bits. The addition of chili is optional, and you can choose between mee pok and mee kia. You can also choose between a dry and a soup version. Traditional hawkers will also garnish with a few small pieces of fried crispy sole fish and Chinese lettuce.

 

Place of origins Singapore
Alternative name NA
Type/ Course Noodle/Main Course
Main ingredients
  • Marinated pork/chicken
  • Noodle
  • Chinese meatballs
  • Sambal
Best Time to Eat Breakfast

 

25. Oyster Omelette

 

Photo via www.pinterest.com
Photo via Ah Chuan fried oyster

Oyster omelet is a Chinese dish made of eggs and oysters, but unlike other omelets, it has a crunchy texture due to the diluted starch added to its ingredients. The oyster omelet is served with a Southeast Asian twist in Singapore: a saucer of chili sauce spiked with lime for a touch of acidity to cut through the grease. It is available at Singapore hawker stalls. To provide an extra kick, spicy or chili sauce mixed with lime juice is frequently added.

 

Place of origins China
Alternative name NA
Type/ Course Side dish
Main ingredients
  • Egg
  • Oyster
Best Time to Eat Breakfast, lunch, dinner

 

26. Hokkien Prawn Mee

 

Photo via www.whattocooktoday.com
Photo via www.budgetpantry.com

Fried Hokkien prawn noodles, also known as Hokkien mee in the local language, are made of thick yellow noodles that are fried in a flavorful prawn and pork. Prawns are the main ingredient in the Singaporean variants, which are more accurately referred to as hae mee. Singapore’s style of hae mee is stir-fried and lighter in color. The Muslim community can eat certified Halal Hokkien mee since it contains neither pork nor pork lard and only chicken. The sambal and lime were added to give an extra kick to the dish. Nevertheless, it gives a pleasure to spicy lover!

 

Place of origin China
Alternative name Hae mee
Type/ Course Noodle/ Main course
Main ingredients
  • Egg noodles
  • Rice noodles
  • Egg
  • Pork
  • Prawn
  • Squid
Best Time to Eat Breakfast

 

27. Chwee Kueh (lit. Water Rice Cake)

 

Photo via www.eatbook.sg
Photo via Wikipedia

Steamed rice cakes with a sweet and sour turnip mince topping are known as “Chwee Kueh” in Singapore. Sambal is typically served on the side with it. It is a common breakfast, but it can also serve as an afternoon snack. These can be purchased for as little as $2 for a packet of three to four cakes. The stall is typically located at a hawker centre and is run by an elderly aunt or uncle who simply flips out rice cakes all day.

 

Place of origin China & Singapore
Alternative name NA
Type/ Course Snack
Main ingredients
  • Rice flour
  • Preserved radish
Best Time to Eat Breakfast

 

28. Otak-Otak

Photo via Google
Photo via Google

The savory snack otak-otak; often spelled Otah, has Malay and Peranakan roots. It consists of a mixture of raw fish, finely chopped onions, coconut milk, herbs, and spices that is bound with an egg. The purée is typically wrapped in a banana leaf and cooked in the oven or over an open charcoal fire. Chili, turmeric, and other spices give the food in Singapore and southern Malaysia its reddish-orange or brown color. The otak-otak can be enjoyed alone in addition to serving as a side dish.

 

Place of origin Indonesia
Alternative name Otah
Type/ Course Fritter
Main ingredients
  • Fish
  • Spices
  • Leaves
Best Time to Eat Anytime of the day

 

29. Murtabak

 

Photo via Zam Zam Murtabak
Photo via Google

A murtabak is a tiny dough packet that is frequently filled with egg and beef mince and fried in oil till golden crisp. Although it originated as an Arab dish, it is now widely consumed in Southeast Asia, especially in Singapore. One of the best foods to consume while visiting Singapore is murtabak, which is a blend of Arab and Indian flavors, spices, and cooking styles.

 

Place of origin Yemen
Alternative name Motabbaq, matabbak, muttabak, metabbak, mutabbaq, mataba
Type/ Course Pancake
Main ingredients
  • Dough
  • Meat (Chicken or Beef or Mutton)
  • Tomato
  • Cucumber
  • Egg
Best Time to Eat Tea

 

 

30. Tandoori Chicken

 

Photo via www.delishar.com
Photo via www.myheart.org.sg

Tandoori Chicken is a chicken dish made by roasting marinated chicken in yogurt and spices in a tandoor, which is a cylindrical clay oven. The marinade of yogurt and lemon spices makes the grilled Tandoori Chicken succulently juicy. It’s smoky from the grill and the smoked paprika, and it’s layered with earthy flavors like garam masala, ginger, and garlic. It’s smoky from the grill and the smoked paprika, and it’s layered with earthy flavors like garam masala, ginger, and garlic. It has a slight kick to it, but just the right amount of heat.

 

Place of origin India
Alternative name NA
Type/ Course Appetizer or Main course
Main ingredients
  • Chicken
  • Dahi (yogurt)
  • Honey
  • Tandoori masala
Best Time to Eat Dinner

 

31. Naan

 

Photo via www.indianfood.com
Photo via www.tripadvisor.com

Naan is an oven-baked leavened flatbread from India. It resembles pita bread, but unlike pita, it contains yogurt, milk, and occasionally eggs or butter, making it softer than pita bread. Traditional Naan is made with flour, salt, yeast, and yoghurt to create a smooth, elastic dough. It’s a tasty appetizer or snack that comes in a variety of flavors. Should give this a try!

Place of origin India
Alternative name NA
Type/ Course Appertizer
Main ingredients
  • Flatbread
  • Salt
Best Time to Eat Anytime of the day

 

32. Bubur Cha Cha

 

Photo via www.choykitchenadventures.com
Photo via singaporelocalfavourites.com

Bubur Cha Cha is a coconut milk dessert that commonly contains sweet potatoes and taro. In Malaysia and Singapore, bubur cha-cha is usually served as a dessert or sometimes for supper. This is one of the more popular Nyonya/Peranakan desserts which is colorful yet delicious. This dessert is delightful and warming when served hot during the colder seasons and refreshing when served cold during the hotter seasons of the year.

 

Place of origin Brunei, Indonesia, Malaysia, Singapore and Thailand
Alternative name NA
Type/ Course Dessert/ Breakfast
Main ingredients
  • Tapioca jelly
  • Sago
  • Taro
  • Sweet potato
Best Time to Eat Supper

 

33. Black Pepper Crab

 

Photo via Pinterest
Photo via Wikipedia

In Singapore, black pepper crab is legendary. It’s made with hard-shell crabs that have been fried with black pepper. The black pepper flavor was prominent, but it blended well with other flavors where the sweetness of the crab flavor was easily discernible. The black pepper spiciness was just right. The flavor is one-of-a-kind, with its buttery spicy saucy paste forming a sauce that coats the fresh crab perfectly.

 

Place of origin Singapore
Alternative name NA
Type/ Course Main course
Main ingredients
  • Crab
  • Black pepper seasoning
Best Time to Eat Lunch, dinner

 

34. Chilli Crab

 

Photo via Pinterest
Photo via www.seriouseat.com

This one is a little bit different from black pepper crab. Chili crab is a popular seafood dish and the best local in Singapore among both locals and foreigners, and it consists of mud crabs deep-fried in a sweet, savory, and spicy gravy. Mud crabs are commonly used and stir-fried in a semi-thick, sweet and sour tomato-and-chili sauce. Despite its name, chili crab is only mildly spicy and is often described as having a sweet and savory flavor. The crab is delicious, but the sauce steals the show sweet yet savory, slightly spicy, and supremely satisfying.

 

Place of origin Singapore
Alternative name NA
Type/ Course Main course
Main ingredients
  • Mud crab
  • Red Chillies
Best Time to Eat Lunch, dinner

 

35. Rawon

 

Photo via Google
Photo via www.dapurkotasinga.blogspot.com

Rawon is a uniquely Indonesian dish from East Java. Slow-braised beef and other traditional Indonesian ingredients such as lime leaves, lemongrass, ginger, and chili are used to make this flavorful soup. Rawon, unlike other soups, has rich ingredients and a striking appearance. This dish goes well with white plain rice.

 

Place of origin Indonesia
Alternative name NA
Type/ Course Soup
Main ingredients
  • Meat
  • Keluak nut
Best Time to Eat Dinner

 

36. Putu Mayam

 

Photo via Google
Photo via Google

Putu Mayam is a popular Indian street food from the state of Tamil Nadu. It has the appearance of noodles, very similar to the vermicelli noodles used in Chinese dishes. It’s best served cold with a small amount of sweetener, making it a refreshing breakfast or snack on hot days.

 

Place of origin
  • India Selatan (Tamil Nadu, Kerala)
  • Sri Lanka
  • Asia tenggara (Singapura, Malaysia, Indonesia)
Alternative name
  • Putu mayang
  • String hoppers
Type/ Course Dessert
Main ingredients Rice flour
Best Time to Eat Tea

 

 

 

*MOST DELICIOUS FOOD IN SINGAPORE*

37. Butter Chicken

 

Photo via www.cookpad.com
Photo via www.whattocooktoday.com

The mildly sweet flavor of butter chicken is due to the butter base, which reduces the intensity of the curry spices used in its preparation. The superb combination of cream sauce, butter, spiced-up tomatoes, and an array of Indian spices melts in your mouth. If you enjoy chicken, this is a must-try dish for you.

 

Place of origin India
Alternative name
  • Chicken makhani
  • Murgh makhani
Type/ Course Curry
Main ingredients
  • Butter
  • Tomatoes
  • Chicken
Best Time to Eat Lunch, dinner

 

38. Curry Fish Head

 

Photo via www.tripadvisor.com
Photo via www.tasteeastlas.com

This spicy dish is a delectable curry stew made with vegetables and, of course, the entire head of a fish. This delectable dish is typically prepared with both tamarind and coconut milk, which gives it a rich, nuanced flavor. Singaporeans enjoy chicken curry because the country has a plethora of fresh ingredients to use in its preparation. Furthermore, chicken curry can be eaten at any time or in any location!

 

Place of origin Singapore
Alternative name Kari Kepala Ikan
Type/ Course Curry/ Main course
Main ingredients
  • Red snapper fish head
  • Vegetables (okra, eggplant & long bean)
Best Time to Eat Lunch & Dinner

 

39. BBQ Sambal Stingray

 

LOCAL FOOD IN SINGAPORE
Photo via www.eatbook.sg
LOCAL FOOD IN SINGAPORE
Photo via www.asianfoodnetwork.com

Sambal stingray is a stingray wing that has been barbecued on a banana leaf and smothered in sambal. The fiery dish is popular in Singapore and Malaysia. An excellent sambal stingray is charred while remaining juicy and smooth. It’s topped with aromatic and tasty sambal.

Place of origin Malaysia
Alternative name Ikan pari bakar
Type/ Course Main course
Main ingredients
  • Sambal
  • Stingray
Best Time to Eat Dinner

 

40. Durian

 

LOCAL FOOD IN SINGAPORE
Photo via Google
LOCAL FOOD IN SINGAPORE
King of fruits

Durian is a tropical fruit distinguished by its large size and spiky, hard outer shell. It has a pungent smell and custard-like flesh with large seeds. This fruit has a strange combination of savory, sweet, and creamy all at once. But trust me, once you try, one is not enough!

 

Place of origin Southeast asia
Alternative name NA
Type/ Course Dessert
Main ingredients Durian
Best Time to Eat Any time of the day

 

41. Mee Siam

 

LOCAL FOOD IN SINGAPORE
Photo via www.singaporeanmalaysianrecipe.com
LOCAL FOOD IN SINGAPORE
Photo via Google

Mee Siam is a bee hoon (rice vermicelli) dish with a different sweet and tart gravy. It’s a spicy stir-fried rice vermicelli dish that can be eaten for breakfast, lunch, or dinner. Mee Siam is frequently served at special events in Singapore and Malaysia. It’s topped with a shredded omelet, scallions, and lime wedges, which make every bite a delight to eat. This is a dish that will make your tastebuds tingle.

Place of origin Malaysia
Alternative name NA
Type/ Course Noodle
Main ingredients
  • Rice noodle
  • Light gravy
Best Time to Eat Breakfast, lunch and dinner

 

42. Mee Rebus

 

LOCAL FOOD IN SINGAPORE
Photo via Google
LOCAL FOOD IN SINGAPORE
Photo via Google

Mee Rebus is a Malay noodle dish served with sweet potato gravy. With a generous squeeze of lime juice, the combination of sweet and savory flavors is deliciously enhanced. This noodle dish is popular in Malaysia, Indonesia, and Singapore. Mee Rebus is available at hawker centres.

Place of origin Maritime Southeast Asia
Alternative name Mie rebus, mie kuah
Type/ Course Main course
Main ingredients
  • Noodle
  • Beef
  • Gravy made from dried shrimp
  • Shrimp paste
  • Egg
Best Time to Eat Dinner & Supper

 

43. Rojak

 

LOCAL FOOD IN SINGAPORE
Photo via www.timeout.com
LOCAL FOOD IN SINGAPORE
Photo via www.asianfoodnetwork.com

Rojak is a type of local salad made of cucumber, dried tofu, and fruits such as apple, pineapple, and guava. Rojak paste is made from fermented shrimp paste, chili, and lime. It has a spicy, sweet, sour, and crunchy flavor. Rojak is commonly served as a side dish or as an appetizer, but it can also be served as a main course. Today, there are more rojak variations as new ingredients are creatively added to the spicy, sweet, and sour black sauce. The dish is commonly prepared by Chinese and can be found in hawker centres or food courts.

 

Place of origin Indonesia
Alternative name Rujak
Type/ Course Salad
Main ingredients
  • Shrimp paste
  • Mixed fruits
  • Tofu
  • Cucumber
  • Peanuts
  • Chili dressing
Best Time to Eat Tea, Dinner

 

44. Laksa

 

LOCAL FOOD IN SINGAPORE
Photo via Pinterest
LOCAL FOOD IN SINGAPORE
Photo via Google

The spicy soup stock is the color of a flaming sunset, flavored with coconut milk and dried shrimp, and topped with cockles, prawns, and fishcakes. The creamy laksa flavor is enhanced by the spiciness of the sambal. The dish is available in restaurants and hawker centers throughout Singapore.

 

Place of origin Maritime Southeast Asia
Alternative name NA
Type/ Course Noodle
Main ingredients
  • Noodles
  • Herbs
  • Coconut milk
  • Tamarind
  • Spice paste
Best Time to Eat Breakfast, lunch & dinner

 

45. Biryani

 

LOCAL FOOD IN SINGAPORE
Photo via Google
LOCAL FOOD IN SINGAPORE
Photo taken from Facebook

Biryani is fragrant rice cooked together with spices that give an aromatic flavor to the rice. Basmati rice is commonly used in the preparation of biryani rice. This is one of the popular dishes that can be found in local hawker’s centers. When the best of the best come together, you get the best of the best.

 

Place of origin India
Alternative name Briyani
Type/ Course Main dish
Main ingredients
  • Rice
  • Spices
  • Meat
Best Time to Eat Lunch & dinner

 

46. Assam Pedas

 

LOCAL FOOD IN SINGAPORE

LOCAL FOOD IN SINGAPORE
Photo via Google

Assam pedas is a sour yet spicy dish that tastes extraordinarily satisfying.  It’s like the most delicious fish curry ever, on par with Indonesian-style fish head curry. It has everything: spicy, sour, sweet, and savory, and it goes well with rice. If you haven’t tried this cuisine yet, you should!

 

Place of origin Indonesia
Alternative name NA
Type/ Course Main course
Main ingredients
  • Fish or seafood
  • Tamarind
Best Time to Eat Lunch & dinner

 

47. Soto Ayam

 

LOCAL FOOD IN SINGAPORE

LOCAL FOOD IN SINGAPORE
Photo via Google

Soto Ayam is a chicken dish with a homemade spice paste that is served with toppings. Lemongrass, galangal, and kaffir lime leaves to flavor the broth. Layers of mild earthy and aromatic flavors are created by combining herbs and spices. It’s the perfect soup for a cold or rainy day.

Place of origin Indonesia
Alternative name NA
Type/ Course Soup/ Main course
Main ingredients
  • Chicken
  • Coconut milk
  • Soto soup
Best Time to Eat Dinner

 

48 Soup Kambing

 

LOCAL FOOD IN SINGAPORE
Local Food in Singapore (Soup Kambing) via Google
Photo via Google

Soup kambing is one of those dishes that has been around forever, but its popularity has waned in recent years, particularly among the younger generation. For those who are unfamiliar, the dish is a Muslim Indian mutton soup stewed in rich spices and served with bread. Soup kambing is one of the best comfort foods!

 

Place of origin Indonesia
Alternative name Sop kambing
Type/ Course Soup/ Main course
Main ingredients Mutton or goat meat
Best Time to Eat Dinner

 

49. Lontong

 

LOCAL FOOD IN SINGAPORE
Photo via www.asianfoodnetwork.com
LOCAL FOOD IN SINGAPORE
Photo via Pinterest

Lontong is compressed rice cakes served as a side dish with peanut-based sauces or as an accompaniment to curries and stews. Sayur lodeh, a dish of vegetable stew in coconut curry with compressed rice, is also known as lontong in Singapore. The creamy texture of the gravy combined with the compressed rice, boiled egg, tofu, and vegetables is the epitome of perfection.

 

Place of origin Indonesia
Alternative name NA
Type/ Course Main course
Main ingredients
  • Compressed rice
  • Boiled egg
  • Tofu
  • Long bean
Best Time to Eat Breakfast & lunch

 

50. Pecel Lele

 

Singapore Local Food (Pecel lele) via Google
LOCAL FOOD IN SINGAPORE
Photo via Google

Pecel Lele is a cheap and filling dish that usually consists of deep-fried catfish served with a warm plate of rice, cabbage, cucumber, basil leaves, and, of course, the traditional tomato-based sambal on the side. Pecel lele has spread to neighboring countries such as Malaysia and Singapore because it is inexpensive and uses only the freshest ingredients.

 

Place of origin Indonesia
Alternative name NA
Type/ Course Main course
Main ingredients Clarias catfish served with sambal traditional chili paste
Best Time to Eat Lunch & dinner

 

51. Rojak Bandung

 

LOCAL FOOD IN SINGAPORE
Photo via www.tripadvisor.com
LOCAL FOOD IN SINGAPORE
Photo via Google

Rojak (Malaysian and Singaporean spelling) or Rujak (Indonesian spelling) is a popular fruit and vegetable salad in Indonesia, Malaysia, and Singapore. There are also nonvegetarian salads, such as this one. The word “Rojak” means “mixture.” It is also used as a colloquial expression for an eclectic mix, particularly to describe Malaysian and Singaporean society’s multi-ethnic character. Rojak Bandung is ideal for sharing with family and friends over a good laugh. Dapur Ibu Rojak Bandung promises a flavorful dish whether you prefer spicy or non-spicy!

 

Place of origin Singapore
Alternative name Rujak
Type/ Course Side dish
Main ingredients
  • Spinach
  • Cucumber
  • Squid
  • Black shrimp paste sauce
Best Time to Eat Tea & supper

 

52. Vadai

 

LOCAL FOOD IN SINGAPORE
Photo via www.timeout.com
LOCAL FOOD IN SINGAPORE
Photo via Google (Singapore Local Food)

Vadai is a savory South Indian snack made from soaked or fermented pulses that are formed into balls or doughnut shapes and deep fried. The finished product is soft on the inside and crispy on the outside. Singaporeans eat vadai with green chili, a tradition that most likely originated in the local Chinese community. However, because the Indian variety of green chili is too spicy to eat whole, this is a rare practice in India. The doughnut-shaped version is also commonly served with coconut chutney in Singapore.

 

Place of origin India
Alternative name wada, vade, vadai, bara
Type/ Course Snack
Main ingredients
  • Sal
  • Lentils, or potato
  • Spices
  • Soft shell prawn
Best Time to Eat Breakfast

 

53. Drunken prawns

 

Local Food in Singapore
Photo of Pinterest

Drunken prawn is a popular Chinese dish made with freshwater shrimp that can be eaten cooked or raw. To facilitate consumption, the shrimp are immersed in liquor. The prawns and shells add extra sweetness to the soup broth that comes from the freshness of the prawns, and when combined with the slight bitterness from the Chinese herbs and wine, the dish is perfectly heavenly!

 

Place of origin China
Alternative name NA
Type/ Course Side dish
Main ingredients
  • Shrimp
  • Herbs
  • Wine
Best Time to Eat Dinner

 

54. Yong Tau Foo

 

LOCAL FOOD IN SINGAPORE
Singapore Local Food via Google
LOCAL FOOD IN SINGAPORE
Photo via Google

Yong Tau Foo is one of the popular Hakka Chinese dish made by stuffing meat and/or fish paste in tofu and vegetables such as bitter gourd, okra, peppers, eggplants, mushrooms, etc. It can be served in soup or dry with a sweet bean sauce.  They can be served with soup or dry with the soup on the side and with some sweet sauce

 

Place of origin China
Alternative name NA
Type/ Course Soup/ Main course
Main ingredients
  • Tofu
  • Meat paste
Best Time to Eat Dinner & supper

 

55. Kway chap

 

LOCAL FOOD IN SINGAPORE
Photo via Youtube
LOCAL FOOD IN SINGAPORE
Singapore Local Food via Google

Kway chap is a traditional Singaporean dish made of flat rice sheets in a soy sauce broth with a variety of sides like pig tongue, offal, pork rinds, pork belly, hard-boiled eggs, fishcakes, or preserved vegetables. Typically, the meat is braised with spices such as cinnamon, cloves, and anise. The broth is said to be light but flavorful, and the rice sheets, known as kway, should never stick together. The dish is available at a variety of hawker stalls throughout Singapore.

 

Place of origin China
Alternative name Kuay chap

Kueh chap

Type/ Course Soup
Main ingredients
  • Rice sheets
  • Dark soy sauce
  • Pork offal
  • Braised meats
  • Hardboiled egg
Best Time to Eat Dinner

 

Here you are the list of best local food in Singapore that you must try. We hope that the variety of dishes presented will give you a true taste of the diversity found in Singaporean cuisine. Feeling hungry already? Wait no more, Singapore with its local food drives everyone crazy!

Quotes of the Day @ www.hyperlocalnation.com

Summary

 

FAQs about Best Local Food in Singapore

 

What is the local food of Singapore?

Singaporean cuisine is derived from several ethnic groups that have evolved over centuries of this cosmopolitan city-political, state's economic, and social changes. Influences include Malay, Chinese, and Indian cuisines, as well as Indonesian, Peranakan, and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Food is important to Singapore's national identity and serves as a unifying cultural thread. Eating is declared a national pastime and food is declared a national obsession in Singaporean literature. Food is a popular topic of discussion among Singaporeans.

 

 

What is the most popular food in Singapore?

The most popular dish in Singapore is chicken rice. Hainanese chicken rice is a dish made of seasoned rice and poached chicken that is typically garnished with cucumber slices and served with chilli sauce. It is an adaptation of the Hainanese cuisine Wenchang chicken, which was developed by immigrants from the southern Chinese island of Hainan. It is regarded as one of Singapore's national dishes and is most frequently related to Singaporean food. The meal is also popular throughout Southeast Asia, but is especially popular in Indonesia and Malaysia where it is a staple dish.

 

 

What dish is unique to Singapore?

Chili crab. According to legend, a couple who operated a pushcart in 1956 is credited with creating this meal. In addition to steaming, the husband asked his wife to try several additional crab cooking techniques. Their stir-fried crabs in tomato sauce gained enormous popularity after receiving the addition of chile. Later, a local chef gave the dish a small change by cooking the gravy with eggs, tomato paste, and sambal sauce (a native chile and shrimp paste). This is presently the variation that Singaporeans most frequently order.

 

 

What do Singaporeans like eating?

The Singapore market is a pool of diverse cultures which has led to the rise of multi-cuisine restaurants. Following the establishment of several new restaurants, there was also an introduction to a wide variety of international food . Eating out is increasingly becoming a past time for Singaporeans. According to the National Nutrition Survey 2018 conducted by DBS Bank, 55% of Singaporeans eat out at out-of-home dining establishments weekly, with about 24% dining out daily. The fast-paced lifestyle primarily influences the current trend.

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