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Traditional Singapore Food

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Cuisine is an integral part of any local culture, and no trip to Singapore is complete without tasting the traditional Singapore food. This directory offers information about the traditional dishes and drinks available in Singapore to help visitors better understand the local food culture and make an informed decision when trying them.


  • Chwee kueh: is a type of steamed rice cake.
  • Goreng pisang: bananas rolled in flour, fried and eaten as a snack.
  • Kaya toast: is a popular snack amongst Singaporeans.
  • Kueh pie tee: a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.
  • Roti john: essentially an omelette sandwich, is a popular Malay breakfast and snack item in Malaysia and Singapore.
  • Sambal: is a chili based sauce which is normally used as a condiment.
  • Tauhu goreng: is a dish of fried tofu commonly found in Singapore and Malaysia.


  • Bak kut teh: literally translates as "meat bone tea".
  • Mee soto: a spicy chicken noodle soup, now often served non-spicy.
  • Pig's organ soup: is a clear and refreshing soup.
  • Soup Kambing: spiced mutton soup.
  • Soup Tulang: a dish of mutton or beef bones stewed in a spicy red sauce with the intent of eating the marrow.


  • Chilli crab salad: a warm salad of real crab meat.
  • Mamak rojak: or Indian rojak (Pasembor), a dish of various vegetables and fruits, beancurd, seafood, peanuts.
  • Singapore noodle salad: noodles, broccoli, asparagus, bean sprouts, mushrooms and red pepper.
  • Yusheng: (鱼生 yú shēng), a raw fish salad.

Main courses

  • Assam Pedas: spicy stew dish popular in Singapore.
  • Ayam Buah Keluak: is made with chicken and Keluak nuts.
  • Ban mian: noodle soup.
  • Barbecued stingray: smothered in sambal and served on banana leaf. It is also known as Ikan Bakar.
  • Black pepper crab: hard shell crabs cooked in a black pepper sauce.
  • Beef ball noodle soup: it comes in two varieties in Singapore.
  • Begedil: mashed potato mixture that is fried into patties, eaten alongside Mee Soto.
  • Chai tow kway: fried carrot cake / 星州炒蘿蔔糕.
  • Char kway teow: literally "stir-fried ricecake strips", is a popular noodle dish.
  • Char siew rice: rice served with a generous serving of barbequed pork in a thick sauce.
  • Chili crab: a seafood dish originating from Singapore usually made out of mud crabs.
  • Claypot chicken rice: is usually a dinner dish.
  • Duck rice: (鸭饭 yā fàn), braised duck with rice cooked with yam and shrimp.
  • Fish head curry: is a dish where the head of an Ikan Merah ("Red fish"), is semi-stewed in a Kerala-style curry.
  • Fried bee hoon: a dish of stir-fried rice vermicelli.
  • Hae mee: (虾面 xiā miàn), yellow egg noodles in a broth made from prawn and pork rib stock, topped with fresh boiled prawns.
  • Hainanese chicken rice: considered as the "national dish" of Singapore.
  • Hokkien mee: refers to fried noodles cooked in Hokkien (Fujian) style.
  • Hokkien Prawn Mee: vermicelli and yellow noodles fried with shrimp, sliced cuttlefish and pork bits.
  • Laksa: rice noodles in a coconut curry gravy with shrimp, egg and chicken.
  • Lor mee: noodle dish served in a thick starchy gravy and thick flat yellow noodles.
  • Mee pok: noodles with meat and vegetables.
  • Mee siam: which means "Siamese noodle", is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy.
  • Mie goreng: yellow noodles fried with garlic, onion or shallots, fried prawn, meat, sliced bakso, chili, vegetables, tomatoes, egg, and acar.
  • Mixed vegetable rice: is a common Chinese food in Singapore.
  • Murtabak: is a stuffed pancake or pan-fried bread.
  • Nasi Biryani: is usually served on special occasions, such as weddings and festivals.
  • Nasi lemak: is a meal comprising coconut rice, omelette, anchovies, a slice of cucumber and some chilli paste.
  • Nasi minyak: plain buttered rice.
  • Nasi padang: steamed rice with a wide choice of meat and vegetable dishes.
  • Ngo hiang: a composition of various meats and vegetables and other ingredients, such as a sausage-esque roll.
  • Otak-otak: is a cake made of fish meat.
  • Rendang: beef simmered in coconut milk.
  • Sambal kangkong: a dish of leafy green vegetables (water spinach) fried in sambal.
  • Satay Ayam: is one of the earliest foods to be associated with Singapore.
  • Soon Kueh: a steamed dumpling made of yam and tapioca flour with shredded bamboo shoots, turnips, mushrooms, fungus.
  • Teochew fish porridge: rice porridge with fish meat, very common in Singapore.
  • Vegetarian Bee hoon: is literally translated as rice noodles or rice vermicelli.
  • Wonton noodles: it includes noodles, leafy vegetables, Barbecued Pork and bite-sized dumplings or wonton.


  • Ais kacang: a mound of grated ice on a base consisting of jelly, red beans, corn and attap seeds.
  • Almond jelly: a smooth jelly made from almonds.
  • Bean Curd Barley: often with ginkgo and/or snow fungus.
  • Bubur cha cha: is a Nyonya dessert of coconut milk with sweet potatoes, yam (taro) and tapioca pearls.
  • Cendol: a coconut milk drink mixed with palm sugar, cendol (green, pandan-flavored starch strips), and shaved ice.
  • Cheng tng: a light refreshing soup with longans, barley, agar agar strips, lotus seeds and a sweet syrup, served either hot or cold.
  • Durian ice cream: a popular dessert in Singapore.
  • Fresh Mango Konnyaku Jelly: fresh mangoes and Konnyaku jelly.
  • Honeydew sago: honeydew melon cubes or balls, served in chilled coconut milk and sago.
  • Kueh tutu: a traditional Singaporean delicacy.
  • Kuih: also known as Kueh. Small cakes or coconut milk based desserts.
  • Mango pudding: a popular dessert in Singapore.
  • Or Nee: sweetened yam puree with ginkgo nuts or pumpkin.
  • Pandan chiffon cake: a fluffy light cake flavoured with pandan leaves and is a characteristic green color.
  • Pineapple tart: are made with pineapple jam in a pastry.
  • Pulut Hitam: black glutinous rice.
  • Putu mayam: a sweet dish of rice noodles with coconut and jaggery as main ingredients.
  • Sago gula melaka: sago pearl pudding with coconut milk and palm sugar syrup.
  • Sugee cake: a soft cake made with semolina flour and a high concentration of egg yolks.
  • Tau Huay: soybean custard with syrup.
  • Tau Suan: a sweet dessert made of split mung beans.
  • Watermelon sago: watermelon cubes or balls, served in chilled coconut milk and sago.

Fast food

  • Curry puff: it is a small pie consisting of specialized curry with chicken and potatoes in a deep-fried or baked pastry shell.

Street food

  • Ketupat: is compressed rice or rice cake.
  • Roti prata: is a fried flour-based pancake that is cooked over a flat grill.

Drinks (Non-alcoholic)

Drinks (Alcoholic)


Featured Local Dishes Blog Feature Guideline

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Curry Png (Scissor-Cut Curry Rice)

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Wonton Noodles (雲吞麵)


Teochew braised duck at Eng Kee in Commonwealth District.


Hakka Yong Tau Foo (stuffed beancurd) in Singapore.

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