What to eat in Singapore?

Chicken rice is a local dish, originated from Hainan, an island province in China and was brought to SouthEast Asia during the late 19th and early 20th century. The rice, cooked and steamed in chicken broth and garlic has a unique fragrance, served with roasted or poached chicken, accompanied with fresh cucumber and some clear soup. It can be considered as comfort food for many Singaporeans.

Laksa is a noodle soup deeply rooted in Peranakan culture, is a fusion between Chinese and Malay style cuisines. Seasoned with spices and coconut milk, it is a slightly spicy dish. It emerged from early trade and migration.

Chili Crab was first introduced in the 1950s with Cher Yam Tian, who first stir-fired crabs with bottled chili and tomato sauces from a pushcart. Her simple dish inspired chef Hooi Kok Wah to create a much more elaborate version, adding sambal, vinegar and egg to the recipe. This dish is best with fried or steamed buns called mantou.

Kaya Toast is made of two slices of toasted bread sandwiched with traditional pandan coconut jam, occasionally with butter is best enjoyed with a hot cup of traditional coffee. This dish originated from the Hainanese Community who adopted British breakfast traditions during the colonial period.

Kueh are traditional desserts first introduced back during the times of trade, migration, and colonization. The Baba-Nyonya Community later mixed the Chinese and Malay influences, creating many different versions. Today, they are a key part of Singaporean culture, representing the diverse society.

Satay are meat skewers grilled over charcoal. They can be dipped in a rich peanut sauce and accompanied by cucumber, rice and onion. This dish was first introduced by Muslim traders from Java during the 19th century and quickly became popular street food.