Savory, sweet, and spicy flavors are served up in abundance when it comes to Asian nations. From region to region, the complexity and style of flavors, shift and sharpen. Things, which are a delicacy in one part of the continent, may be discarded in the other part. However, some tastes cross borders.
Culinary treats, such as congee, rendang, chwee kueh, otak-otak, ais kacang, yong tau foo and youtiao are dishes that keep food-obsessed Singaporeans well-fed and full-bellied. Countless regions flock to that area to discover what all of the fuss is about.
You may not know it, but Singapore is a food nation unlike any other. Whether you call it The Lion City or the Little Red Dot, the sovereign city-state in Southeast Asia paints the world with its unique ability to offer modern takes on old standards, as well as upscale fare. No matter if you tend to focus your sights on well-loved street food (available in through street dealers, hawker centers or open-air food complexes) or home-style favorites, Singapore has something for you.
Hainanese Chicken Rice | The preparation of tender chicken, dressed in aromatic ginger, garlic, and fluffy rice. The incredibly seasoned life is considered to be Singapore’s national dish.
Char Kway Teow | Kway teow (flat rice noodles) that are char (stir-fried) in a wok is prepared with bean sprouts, Chinese sausage slices, blood cockles, and dark soya sauce. Many places top this dish off with bits of crispy deep-fried lard.
Bak Chor Mee | Bak chor mee is an incredibly loaded dish. Thin egg noodles are tossed with a quartet of pork items, including pork slices, pork balls, pork dumplings, minced pork, and crispy pork lard. It’s also tossed in feisty chili paste, black vinegar, and oil.
Kaya | The dish Kaya has bested sliced bread. Thinly sliced pieces of bread are covered with a jam that’s fashioned from egg, sugar, and coconut. Butter is also spread on the bread, making a nice breakfast treat.
Wanton Mee | Singapore’s wontons are prepared with a mix of prawns and minced pork. It’s frequently teamed with egg noodles prepared al dente, as well as barbecued pork and leafy greens.
Char Siew Fan and Siew Yoke Fan | Tender char siew (barbecued pork) and siew yoke (roast pork belly) prepared with a crafty balance of fat, caramelization, and subtly.
Nasi Lemak | A steamy bowl of coconut milk and pandan leaf can be enjoyed for breakfast or lunch, and it’s often paired with an assortment of deep-fried anchovies, omelet, cucumber, and sambal chili. Turmeric-dusted fried fish and deep-fried chicken can make a decadent addition to a steamy bowl of nasi lemak.
Roti Prata | The “Asian Croissant” is an incredible flatbread cooked with clarified butter. Typically, it’s served with mutton, fish, curry, or sugar.
Laksa | Rice vermicelli rests in a broth of spicy coconut milk, and it’s’ served alongside bean curd puff, bean sprouts, fish cakes, and partially cooked cockles.
Some other foods you may want to try are Tze Char, Bak kut the, Rojak, Oyster Omelette, Black Pepper Crab, Curry Puff, Popiah, Mie Goreng, and Wonton Noodles!