Prepare yourself to drool over these 41 meals, each featuring mouthwatering photos, details, and where you can eat it. I've also included some of my personal travel eating tips and answered some of your top questions So when I visited Singapore , I knew I needed your help to decide what and where to eat in Singapore.
I decided to publish a video, linking to this blog post, asking you the Migrationology. So many Singaporeans and even non-Singaporeans offered an abundance of restaurant suggestions and tips check out the comments below. Get ready for 25 dishes you should try in Singapore plus a few extras that I had to add in , and where to eat them! Since this guide is so long, I decided to make it into an eBook that you can download for free.
Just enter your name and e-mail below to download it instantly:. 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.
There are many different types of laksa , some that include rich coconut milk, and others that are more water based. Among the list of heritage hawker food stalls in Singapore, Sungei Road Laksa is well known among laksa lovers, and it has an interesting story behind it and how they obtained their recipe from a customer who then disappeared.
The stall has been serving laksa for decades in the same way � the curry is cooked in an aluminum curry pot over charcoal.
At peak times the line at Sungei Road Laksa can stretch across the food court, although luckily the line goes pretty fast as they only serve one dish with no variations. The rice noodles were cut up so they were bite sized, and the curry was creamy from the coconut milk, but very mild in spice. Finally, on the top of the laksa was a handful of lightly cooked blood cockles, a sprinkle of chopped Vietnamese coriander, and some extra sambal chili sauce on the side. I enjoyed my bowl of laksa at Sungei Road, however it was quite mild, like cockle chowder.
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.
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.
The restaurant is open air, on the patio of a complex, and what I liked is that it was nice and spacious. I ordered a bowl of the lean ribs bak kut teh, plus a bowl of kidney soup, both of which were pretty good. The broth of the bak kut teh was nice and peppery, but not too spicy, but just with a slight burn to the throat in a very pleasant way.
The meat was also tender, and dipped in just a bit of dark soy sauce, along with rice, it was delicious. Along with Char Kway Teow coming up soon , Hokkien Mee is one of the most popular fried noodle hawker dishes in Singapore. 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.
I watched the noodles being cooked, and the mixture of noodles and ingredients were cooked in a large wok, by the big batch, and every now and then after doing some stir frying, a big wooden cover was placed on top, so the noodles both stir fried and steamed at the same time. The noodles had a salty flavor from salt I believe, as opposed to soy sauce. Also, when I eat Hokkien mee, for myself the calamansi makes all the difference, contrasting the salty noodles with an orange citrus flavor that makes the entire plate refreshing.
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.
Possibly one of the most famous hawker food stalls in all of Singapore, known by both locals and tourists, is Tian Tian Chicken Rice. This is the stall that Anthony Bourdain also raved about, especially proclaiming the delicious fragrance of the rice.
For myself, I thought overall the chicken was a little too oily and too soft � I like a little texture to my chicken. However, the rice was indeed excellent � it was fragrant with garlic and chicken broth, and sticky, almost approaching the point of lo mai gai glutinous rice steamed in a lotus leaf at dim sum restaurants.
The sauce was also good, with a nice ginger puree taste. The chicken had a firm silky texture, and the sauce was nice and garlicky. Thanks to Daniel for taking me here. Yet Con is an old school Hainanese chicken rice restaurant that does wonderful boiled chicken, served with pureed ginger and sour spicy sauce. This was probably the best boiled chicken I had in Singapore, it was simple, not too soft or oily, and great flavor.
We only had the chicken rice, but it looks like they also serve other Hainanese dishes similar Steamboat Buffet In Penang Zone to the place I loved in Penang. 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.
However, char kway teow is one of the standard and beloved hawkers foods to eat in Singapore. Located in a neighborhood food court, surrounded by some giant flats, the food court is nice and laid back, friendly, and popular especially at lunch time. I joined the continual lunchtime queue, and even though there were about 20 people in front of me, I received my plate of char kway teow within about 15 minutes.
The noodles were sticky and quite moist, and gooey, yet not stuck together, while the bean sprouts were crisp and juicy. The noodles had a slight shrimp paste flavor mixed with dark soy sauce, and were a little on the sweet side which is typical for char kway teow , while being salty at the same time. Chai tow kway is made with rice flour and shreds of daikon that are formed into rice cakes, fried in lots of pork lard, and eggs. Located at the Bedok Interchange Food Centre, which is a big transportation hub that caters to a lot of people on the go, Song Zhou Luo Bo Gao is well known for serving carrot cake Steamboat Buffet Birthday Promotion Menu in Singapore.
They have both the black and the white versions, and I much preferred the white version for being less sweet, and more crunchy. The white carrot cake was soft and slightly grainy, with plenty of crunchy bits mixed within egg to make it richer and even tastier.
Given a choice of noodles, egg noodles are one of my favorites. I enjoy the texture and the tangliness of freshly made egg noodles. For the dumplings, usually a mixture of minced pork, and sometimes bits of shrimp, sesame oil, and some other seasonings are mixed up, added to the center of a dumpling wrapper, wrapped into a little bite sized parcel, then blanched to go with the egg noodles.
Located in the Tanglin Halt Food Centre, Guanzhou Wanton Mee is a family run wanton mee stall that serves great quality, home-style egg noodles and dumplings in soup. Lucas and his family contacted Ying and I and invited us one evening to go to the stall, to try one of their longtime family favorite places in Singapore for wanton mee.
The noodles were thin and tangly, but had a nice chewy texture, all topped with thin slices of lean char siu, very similar to the style of char siu you get in Thailand , plus some strands of choi sum, and finally a big scoop of chili sauce.
Before taking a bite, I mixed all the sambal into the noodles, coating them all in a slightly oily, and very fragrant chili sauce, with a smoky undertone, and a hint of shrimp paste. It was marvelous, both the noodles and the sambal. Address : Tanglin Halt Food Centre. Bee hoon is a type of rice noodle, which as I was eating, reminded me specifically of some bowls of noodles I ate when I was in the Guangxi province of China� and only to look them up online, and they are the same version, originally from Guilin, China, and quite popularly served at hawker stalls in Singapore.
The broth is made with fish and fish bones, an assortment of vegetables and light herbs, and although there are some restaurants in Singapore that serve a clear version of fish soup bee hoon, most of the time milk is added to thicken the soup and make it more hearty and flavorsome. I ordered 5 off the menu, sliced fish bee hoon. As I waited for my order, I could see the chef in the back slicing up the fish, almost like he was slicing sashimi. In a separate pot, he boiled up a number of ingredients in a milky soup, and once it was ready, the soup was poured over a bowl of noodles, topped with crispy fried shallots and served.
The fish bee hoon here was pure, simple, fresh, and extremely good. The broth had a nutty, maybe sesame oil fragrance. The line here can be extremely long and take quite a while to get your order, but if you come at around am like I did, there was almost no line, so I just had to wait about 2 minutes to get my bowl.
Although there are similar versions of the dish served in China and throughout Southeast Asia, according to this article on Yahoo , bak chor mee is a true Singaporean dish. Bak chor mee, meaning minced pork and noodles, usually consists of egg noodles, topped with minced pork, some other pork ingredients, and a sauce made with vinegar, chili, and soy sauce. The noodle dish is served dry just coated with all the flavor of the chili oil and sauce , but with a light broth soup on the side.
What I highly enjoyed about Singapore bak chor mee was the flavor of the sauce � it was slightly oily, with a wonderful vinegar sourness and chili fragrance. Originally started back in though at a different location , and easily one of the most well known bak chor mee hawker stalls in Singapore, is Tai Hwa Bak Chor Mee. And while I read that at nearly all times the stall has a long queue, sometimes with a wait time of up to 1 � 2 hours, the mid-afternoon weekday that I went, there were just five people ahead of me in line.
The noodles were slightly chewy, and the chili oil seasoning had a wonderful roasted, almost chili jam, flavor to it. Popular and available throughout much of Asia and Southeast Asia, and also a favorite of mine in Thailand , is an oyster omelette, known in Singapore as orh luak. Typically a mixture of batter made with potato starch is fried in lard on a hot skillet, then combined with eggs, which sizzle into crispy goodness. The mixture is then combined with bean sprouts and topped with fresh oyster, served mostly raw.
On my latest eating trip to Singapore I actually had really bad luck going to eat oyster omelettes. There were a couple places I tried to go to and they were all closed for no apparent reason and due to time and location I had to settle for a mediocre version at a Chinatown food court.
But on a previous visit to Singapore, from the advice of Catherine Ling , I headed over to Ah Chuan Fried Oyster Omelette, considered one of the oyster omelette hawker legends in the city. The omelette was fried crispy, yet still gooey from the starch and the oysters were plump and fresh.
It would be easiest to take a taxi, otherwise you can walk from. There are many different kinds of yong tau foo, and I think many vendors have their own mix and style. For the most part, as the name suggests, yong tau foo includes a mixed variety of different stuffed pieces of tofu, which are often paired with minced pork or fish cake paste, and served in a light broth soup.
Sometimes the tofu pieces are served alongside a plate of egg noodles seasoned with chili paste, but not all the time.
The yong tau foo came with a number of different tofu pieces and fish balls, all of which tasted very fresh and handmade. The soup was mild and soothing, seasoned with just a sprinkle of pepper, and a handful of green onions. It made a good afternoon snack. Different types of roast meat, typically including pork, pork belly, duck, and chicken, are widely available in Singapore at Cantonese style roast meat restaurants. The meat, is all marinated in a variety of different seasonings and roasted until the skin is golden and slightly charred for ultimate tender and juiciness and that amazing smoky flavor.
You can either order a single plate of rice topped with a variety of different Chinese roast meats, or you can go with a bigger plate and order separate meat and plates of rice to go with it. While I do love char siu and roast pork, probably my personal favorite is roast duck � I love the leanness of roast duck meat paired with the crispy fatty skin.
The cabinet was absolutely stuffed full of roasted meat, Penang Steamboat Buffet 2020 all glistening in the light and begging to be devoured. The menu, which is written on the top of the hawker stall, includes every kind of mixed meat combination available.
I went with the char siu and roast duck combo plate, which came with rice on the bottom, a generous helping of meat, and a spoonful of sauce poured all over it. The char siu was incredibly good, juicy and smoky, while the duck was equally magnificent.
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