Singaporean cuisine is a mouthwatering reflection of its multicultural makeup, fusing Chinese, Malay, Indian, and Peranakan flavors into a vibrant culinary identity. Perhaps the most iconic dish is Hainanese Chicken Rice, a deceptively simple yet deeply satisfying meal of poached chicken, fragrant rice cooked in broth, and a trio of sauces — chili, ginger, and dark soy.
Char Kway Teow, a smoky stir-fry of flat rice noodles with eggs, Chinese sausage, and cockles, is beloved for its bold flavor, while Laksa, a spicy noodle soup made with coconut milk and shrimp, offers creamy, tangy comfort in a bowl.
Don’t miss Chili Crab, a messy but unmissable dish of whole crab smothered in a spicy tomato-based sauce, best eaten with fried mantou buns. Roti Prata (crispy Indian-style flatbread with curry dip), Satay skewers with peanut sauce, and Nasi Lemak (coconut rice with anchovies, sambal, and egg) are also hawker hall staples.
Sweet treats include Ice Kachang, a technicolor mountain of shaved ice, syrup, and beans, and Kueh, bite-sized Peranakan desserts made from glutinous rice and coconut. Eating in Singapore is a national pastime, and the best food often comes from humble stalls — don’t be fooled by the price tag, as Michelin-starred meals can cost just a few dollars.