all the foods - Singapore
Here you will find a list of all the traditional cuisine we tried in Singapore.
bak chor mee
minced meat noodles
What is it?
A classic Singaporean hawker dish, bak chor mee translates as “minced meat noodles” and consists of noodles topped with minced pork and a variety of other ingredients. It’s a staple of hawker centres across the country. The dish is best known in its dry version, where the noodles are tossed in a mixture of vinegar, chilli, soy sauce and seasonings before the toppings are added. A small bowl of soup is usually served on the side. While soup versions also exist, the dry version is generally considered the classic Singaporean preparation.
What is in it?
The dish is typically made with egg noodles (mee pok or mee kia) and topped with minced pork, slices of pork, pork liver, meatballs and braised mushrooms. The noodles are tossed in a mixture of black vinegar, chilli paste, soy sauce and pork fat or oil, creating the distinctive tangy flavour that defines the dish. Many stalls allow you to choose your preferred noodle type, with mee pok (flat noodles) being particularly popular and mee kia (thin noodles) another common choice. A bowl of pork based soup is usually served alongside the noodles.
Where can I eat it?
Bak chor mee is available at hawker centres throughout Singapore and is one of the country’s essential noodle dishes. A particularly good place to try it is Minced Pork Bros at Old Airport Road Food Centre, where excellent versions of the dish are served.
Dairy free.
curry puff
handheld curry pie
What is it?
A popular snack found throughout Singapore, curry puffs are hand sized pastries filled with curried potato and other savoury ingredients before being baked or deep fried. They are thought to have evolved from British colonial pastries (such as the Cornish pasty) combined with local Southeast Asian flavours. Many modern variations are now available with different fillings. The curry is mildly spiced rather than fiery, making it approachable for most tastes.
What is in it?
The traditional filling consists of curried potato, often combined with chicken and a slice of boiled egg. The pastry varies by vendor but is usually either a flaky, layered pastry similar to puff pastry or a crimped shortcrust style pastry. Modern fillings may include sardine, beef or tuna. The classic chicken, potato and egg version remains the benchmark against which others are judged.
Where can I eat it?
Curry puffs are available throughout Singapore and can be found at bakeries, hawker centres and takeaway snack shops. Two of the best-known specialist chains are Old Chang Kee and Tip Top Curry Puff, both of which have multiple locations across the city.
Vegetarian versions available, traditionally dairy free.
hokkien mee
2 noodle brothy stir fry
What is it?
Hokkien mee consists of yellow egg noodles and rice vermicelli stir fried in a prawn and pork stock until the noodles absorb the flavour of the broth. The dish was developed by Hokkien immigrants in Singapore and has evolved into a distinctly Singaporean creation. Unlike some Malaysian versions, Singapore style Hokkien mee is typically wetter, with the noodles cooked in stock rather than simply stir fried with sauce. As the noodles cook, they absorb the stock, giving the dish its characteristic flavour and slightly moist texture.
What is in it?
Hokkien mee is made with a combination of yellow egg noodles and thin rice vermicelli (bee hoon), which are stir fried with prawns, egg and pork in a stock usually made from prawn shells and pork bones. It is typically served with spicy sambal and a wedge of lime to squeeze over.
Where can I eat it?
Hokkien mee is widely available at hawker centres throughout Singapore and is one an easy noodle dish to find.
Dairy free.
kaya toast
coconut jam on toast
What is it?
One of Singapore’s most iconic breakfasts, kaya toast consists of toasted bread spread with kaya (a sweet coconut and egg jam) and butter. It is traditionally served as part of a breakfast set alongside soft boiled eggs and a cup of local coffee (kopi) or tea (teh).
Simple though it may seem, kaya toast is deeply ingrained in Singaporean food culture and remains a favourite morning meal for locals of all ages. There are two main styles: thick, fluffy toasted bread or thin, crisp slices toasted until crunchy. Both are common throughout Singapore.
What is in it?
The key ingredient is kaya, a rich jam made from coconut milk, eggs, sugar and pandan leaves, which give it its distinctive fragrance and greenish colour. It is served on toast with a slice of cold butter. The bread may be thick and soft or thin and crisp, depending on the stall.
Where can I eat it?
Kaya toast is available throughout Singapore and is especially associated with traditional coffee shops (kopitiams) and hawker centres. Two of the most famous chains specialising in it are are Ya Kun Kaya Toast and Toast Box, both of which have numerous locations across the city.
Vegetarian.
lor mee
noodles in thick sauce
What is it?
A distinctive Singaporean noodle dish consisting of yellow noodles served in a thick gravy. Originally brought by Fujian (Hokkien) immigrants, what sets lor mee apart from other noodle soups is its unusually thick sauce. Rather than a clear broth, the noodles are covered in a gravy that clings to every strand, giving the dish its characteristic texture and flavour. The combination of thick sauce, noodles and a variety of toppings makes lor mee one of Singapore’s most unique noodle dishes.
What is in it?
Lor mee is typically made with thick yellow wheat noodles served in a savoury gravy thickened with starch. The sauce is usually flavoured with ingredients such as garlic, soy sauce, spices and stock, and often enriched with beaten egg. Common toppings include braised pork, fried fish, fish cakes, ngoh hiang (five spice roll) and hard boiled egg. Many stalls also provide condiments such as minced garlic, chilli, black vinegar and coriander; these are often mixed into the sauce for extra flavour.
Where can I eat it?
Lor mee is available at hawker centres throughout Singapore, and different vendors have their own take on the dish, particularly when it comes to toppings and the thickness of the gravy. A good place we had it was Xin Mei Xiang, located at Old Airport Road Food Centre,
Dairy free.
Hainanese chicken rice
chicken & rice
What is it?
Often regarded as Singapore’s national dish, Hainanese chicken rice consists of chicken served with rice cooked in chicken stock, accompanied by a selection of sauces and a bowl of soup. Originally brought to Singapore by immigrants from China’s Hainan province, it has evolved into one of the country’s most iconic meals.
What is in it?
The dish consists of chicken served with rice that has been cooked in chicken stock, garlic and ginger. There are three common ways to order the chicken:
Poached (white) chicken – the classic version, with tender, silky meat.
Roasted chicken – cooked until the skin is golden and slightly firmer, with a richer flavour.
Mixed chicken – a combination of both poached and roasted chicken on the same plate, offered by many stalls.
The meal is usually accompanied by chilli sauce, ginger paste and dark soy sauce, plus a light bowl of chicken broth. Sliced cucumber is also commonly served alongside the chicken and rice, often with coriander and sometimes tomato.
Where can I eat it?
Hainanese chicken rice is available throughout Singapore and is one of the easiest dishes to find, from hawker centres to food courts and also dedicated chicken rice shops like Le Cheng Kampong Hainanese Chicken Rice.
Dairy free.
wanton mee
noodles & dumplings
What is it?
A classic Cantonese noodle dish that has become one of Singapore’s most popular hawker meals. Wanton mee consists of springy egg noodles served with wantons (dumplings) and accompanied by slices of char siu (Cantonese barbecue pork). In Singapore, the dish is most commonly served dry, with the noodles tossed in a savoury sauce. This differs from the Hong Kong style, where the noodles and dumplings are usually served together in broth.
While dry wanton mee is the most common version in Singapore, some stalls also offer a soup version.
What is in it?
The dish is made with thin egg noodles that are cooked until springy and then tossed in a sauce made from soy sauce, oyster sauce and other seasonings. The noodles are typically served with:
char siu (barbecue pork)
boiled wantons filled with pork and sometimes prawns
leafy green vegetables
pickled green chillies
a small bowl of soup (often pork-bone broth)
Where can I eat it?
Wanton mee is available at hawker centres throughout the country. A good place to try it is at Cho Kee Noodle located at Old Airport Road Food Centre.
carrot cake
Savoury rice, radish cake
What is it?
Despite the name, Singaporean carrot cake has nothing to do with the sweet Western dessert and doesn’t even actually contain carrots. Instead, it is a savoury hawker dish made from cubes of fried radish cake. The dish originated from Chinese immigrants and is one of Singapore’s most popular breakfast and hawker foods. The “carrot” in the name refers to an old Chinese term for white radish (daikon), which is the main ingredient.
There are two main versions:
White carrot cake – fried with egg and preserved radish
Black carrot cake – cooked with sweet dark soy sauce, giving it a darker colour and sweeter flavour
The frying process creates a contrast between crispy edges and soft, slightly chewy centres. Both versions are popular, and some stalls allow you to order a mixture of the two.
What is in it?
Carrot cake is made from grated daikon radish and rice flour, which is steamed into a firm cake and then cut into cubes. These cubes are stir-fried with, eggs, garlic, spring onions and preserved radish. For the black version, sweet dark soy sauce is added during cooking.
Where can I eat it?
Carrot cake is available at hawker centres throughout Singapore and is easy to find; both versions can be found at places like the Chinatown Complex Food Centre.
Vegetarian, dairy free and typically gluten free.
char kway teow
stir fried noodles
What is it?
Char kway teow consists of flat rice noodles stir fried over very high heat with a combination of seafood, egg, Chinese sausage and savoury sauces. Originally a cheap, filling meal for labourers, it has become a staple of Singaporean cuisine. It is cooked in a hot wok, developing the smoky flavour known as wok hei (“breath of the wok”), which is considered the hallmark of a great version. The ingredients are cooked together over intense heat, creating slightly charred edges and the smoky flavour that defines the dish. You will often see it listed as fried kway teow.
Char kway teow is also available in Malaysia, where it is a popular hawker dish.
What is in it?
The dish is made with flat rice noodles (kway teow), often combined with yellow egg noodles, which are stir fried in a mixture of soy sauces and pork fat or oil. Common ingredients include prawns, Chinese sausage (lap cheong), egg, bean sprouts, garlic and chives. Many versions are also available with cockles.
Where can I eat it?
Char kway teow is available at hawker centres throughout Singapore and is one of the country’s essential hawker dishes.
Dairy free.
laksa
spicy noodle soup
What is it?
Laksa is one of Singapore’s most famous noodle soups, combining Chinese and Malay culinary influences. The Singapore version is often associated with Katong laksa, named after the Katong neighbourhood where it became especially popular. It has a creamy, aromatic broth made with coconut milk and chilli. Katong laksa is a variant of laksa lemak and is strongly associated with Singapore’s Peranakan food culture.
Laksa is also very popular in Malaysia, where there are many different versions, including assam laksa, curry laksa, Sarawak laksa and Johor laksa.
What is in it?
Laksa usually consists of thick rice noodles served in a spicy coconut broth made from coconut milk, dried shrimp, chilli and a blend of aromatic spices. Common toppings include prawns, fish cake, tofu puffs and bean sprouts.
Where can I eat it?
Laksa is available throughout Singapore at hawker centres and specialist laksa stalls. It is particularly associated with the Katong and Joo Chiat areas of eastern Singapore, where several well-known laksa stalls are located.
Dairy free.
While Singaporean cuisine has its own specialities, it shares many traditional dishes with neighbouring Malaysia and to a lesser extent Indonesia. For a deeper look at some of these shared classics, see our Malaysia & Indonesian food guides.
Ingredients listed reflect common or typical components of this dish as served in restaurants or street‑food vendors. Variations by region, season, or vendor are common. This information is provided for general reference only. If you have dietary restrictions or allergies, please verify ingredient details independently. We assume no liability for accuracy or outcomes.
