Singapore is world-famous for its food culture but which local dishes define us or are the most popular?
You can’t truly call yourself Singaporean unless you’re familiar with the best of our local dishes, or unless you develop a strong craving for them after not having them for a while.
As we celebrate our nation’s 50th birthday this National Day weekend, Weekender also celebrates our deeply-entrenched food culture. We are, after all, a makan nation!
Whichever your favourite dish is, be it chicken rice, chilli crab or something else, we highlight five hawker favourites that define us or have become emblems of our Singaporean identity.
Rojak
“Rojak”, meaning “mixture” in Malay, is a wild mix of different ingredients. The variety of rojak differs between ethnic groups in the style, sauce and food items.
The Chinese or Malay version usually comprises tossed turnip, cucumber, tau pok (fried bean curd) eu char kway (youtiao), bean sprouts and pineapple. Sometimes other fruits are added. This toothsome salad is drenched in hei gor (shrimp paste) and topped with chopped roasted peanuts.
The Indian rojak has an array of items (mostly deep fried) that you can choose from, with a sauce served separately in a bowl. Whichever version you prefer, rojak is a very Singaporean dish as it’s also reflective of different ethnicities coming together in the melting pot that is Singapore. This makes sharing rojak with family and friends even more apt.
Must Have With
Long toothpicks or satay sticks to eat Chinese or Malay rojak, and a bowl of spicy gravy to complement Indian rojak.
Famous Stalls
- Chinese / Malay: Lau Hong Ser Rojak, Dunman Road Food Centre, 271 Onan Road, #02-14
- Indian: Habib’s Rojak, Ayer Rajah Food Centre, Blk 503 West Coast Drive, Stall 68
Roti Prata
Roti Prata originates from an Indian staple and has become a type of food that most Singaporeans can’t get enough of. If you don’t already know, roti prata is made from dough and ghee, and resembles flat bread.
Most Singaporeans like it crispy and kosong (with nothing inside) or with telur (egg), though some may choose to add bawang (onions) or even to have more ‘exotic’ filling such as mushroom-cheese, banana or ice cream. Other variations include tissue prata, in a conical shape and very crispy, and prata bomb, a fluffy prata with margarine and sugar between the layers of dough.
The Indian mamak is also an icon, with his skill in slapping and flipping the dough.
Must Have With
Every Singaporean son (or daughter) knows that it should be accompanied with tasty curry that’s not too watery.
Famous Stalls
- Mr & Mrs Mohgan’s Roti Prata Shop, 7 Crane Road
- Thasevi Food, 237 & 239 Jalan Kayu
Hainanese Chicken Rice
Hainanese Chicken Rice is a popular go-to dish for many Singaporeans, and a must-try for visitors. In fact, most foreigners who’ve been to Singapore will state chicken rice as one of the main things they recall.
Nonetheless, while the dish is perhaps ubiquitous, a good version is not easy to find. The chicken needs to be tender and tasty and the rice needs to be well-cooked with chicken stock.
Must Have With
Thick soy sauce and the particular type of chilli sauce that’s served with chicken rice, with lime and finely-ground ginger.
Famous Stalls
- Tian Tian Hainanese Chicken Rice, Maxwell Food Centre, 1 Kadayanallur Street, #01-10
- Boon Tong Kee, 399 / 401 / 403 Balestier Road (and other outlets)
Laksa
Laksa, another typical Singaporean dish that’s famous both in and out of our country, is a noodle dish of Peranakan origin cooked in rich and creamy coconut milk gravy with an almost curry-like texture.
A typical bowl of laksa includes cockles, tau pok, bean sprouts, prawns, fish cake and thick rice vermicelli (cu mi fen). The best part is the fragrant and flavourful gravy, with a sprinkling of laksa leaf (or Vietnamese coriander).
Must Have With
A spoon and no chopsticks (the traditional way) and a bib if possible (or it may splash and stain your top).
Famous Stalls
- Geylang Laksa, Blk 45 Sims Drive, #01-150
- 328 Katong Laksa, 51 & 216 / 218 East Coast Road (and other outlets)
Chilli Crab
Chilli crab is undoubtedly Singapore’s greatest culinary invention (and very possibly our national dish). Some say that this famous dish had humble beginnings, all the way back in the 1950s, when Madam Cher from Roland Restaurant decided to cook her dinner differently.
She stir-fried her crabs in tomato sauce and added chilli to balance the dish, resulting in a surprisingly sweet yet tangy and spicy sauce. Chilli Crab has since evolved into the most shiok (satisfying) and renowned dish that Singapore has to offer.
Must Have With
Deep-fried mantou (plain Chinese buns) to mop up all the irresistible gravy!
Famous Stalls
- Roland Restaurant, Blk 89 Marine Parade Central, #06-750
- No Signboard Seafood, 441 Geylang Road
By Rydell Tan, Samantha Francis & Lester J Wan
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