Speaking about a "Singaporean cuisine" may sound somewhat strange at first, as Singaporean society itself was formed by different ethnic groups, each with its own distinctive cuisine. Nevertheless, the combination of those different groups in one tiny country did, eventually, result in the creation of a new cuisine which is uniquely Singaporean...
The Singaporean cuisine is a prime example of the country's cultural and ethnic diversity. Heavily influenced by Chinese, Malaysian, Indian (especially Southern Indian) and Indonesian traditions, it is a significantly rich cuisine and a cultural attraction, enjoyed by millions of visitors each year.
It is also considered as a central element of Singapore's national identity and a unifying cultural thread.
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A small insight from 'Metropolasia-Man':
although the Singaporean society itself consists of different ethnic groups, each with its own distinctive cuisine, it is the interaction between these groups that resulted in the creation of a new cuisine which is uniquely Singaporean...
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Here are some of Singapore's most popular dishes:
Hainanese Chicken Rice is one of "Singapore's national dishes". Named after Hainan Island in South China (where it originates from), this extremely popular dish consists of sliced chicken, prepared in traditional Hainanese methods, and served with aromatic rice that is traditionally prepared with pandan leaves. The dish is then served with a variety of sauces, such as chili, ginger and dark soy sauce.
Singapore Chilli Crab is an iconic dish in Singapore, made with hard-shell crabs, cooked in a thick spicy gravy, with a piquant tomato chili base, garlic and mixed spices. It combines both Chinese and Malay influences and has been a favorite among Singaporeans and visitors from all over the world.
Laksa, a well-known Peranakan favorite and a serious candidate to the "Singapore's national dish" title, is a rich, coconut-based curry soup, with tofu puffs, fish sticks, shrimp and cockles. Some places may serve Chicken laksa, which uses chicken instead of shrimp.
Yong Tau Foo is the Hakka's most significant contribution to Singapore's cuisine.
This soup based dish consists of tofu cubes heaped with minced meat (usually pork) and herbs, then fried until golden brown, or sometimes braised.
Bak Kut Teh (Pork Rib Tea Soup) is a popular Chinese soup that consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui and garlic), boiled together with pork bones for hours...
Char Kway Teow (fried flat noodles) is made from flat rice noodles, approximately 1 cm or slightly narrower in width, fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.
Hokkien Mee refers to fried egg noodles cooked in Hokkien (Fujian) style. The noodles are served in richly flavored dark soup stock with ingredients like prawns, pork slices, fish cake slices and bean sprouts topped with fried shallots and spring onion. The stock is made using dried shrimps, plucked heads of prawns, white pepper, garlic and other spices. A "dry" version (without soup) is also available and this version usually involves flavoring the noodles and toppings with vinegar, soy sauce, oil and chili if desired. The dish is also usually served with freshly cut red chili slices in light soy sauce.
Popiah is a Peranakan-style fresh spring roll (looks more like a rolled crepe) stuffed with stewed turnip, Chinese sausage, shrimps and lettuce.
Fish Head Curry is the Indian community's most significant contribution to Singapore's cuisine. The head of a red snapper is semi-stewed in a thick curry of assorted vegetables, like okra and brinjals, and usually served with either rice or Roti bread.
Rojak is an assortment of potatoes, eggs, beancurd and fruits (and sometimes prawns) fried in batter and served with a sweet and spicy chili sauce.
Curry-puff is an Indian-Singaporean style savory snack that consists of a pastry pocket, filled with different stuff (chicken, tuna and so on...), something between a Samosa and a Pie.
Fishball Noodles - This Teochew-style dish consists of either egg or rice noodles, served either in a light fish-flavored broth or "dry" with the soup on the side, with fishmeat balls, fishcake, beansprouts and lettuce. Mee Pok; a type of flat and yellow Chinese noodle, is normally used as the base for this dish.
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A culinary tip from 'Metropolasia-Man':
Hainanese Chicken Rice, Singapore Chilli Crab and Laksa (especially Katong Laksa) are Singapore's "must-trys" and there is no better place to enjoy them than in a genuine Hawker-Centre (Food Centre).
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