Local Food not to be Missed in Singapore

Arguably Singapore’s favourite and most iconic dish, it can be found in both restaurants and cafes along with almost every hawker centre littered across the country. Served with fragrant rice accompanied by your choice of sliced chicken (either roasted or steamed) and an appetising chilli dipping sauce and crunchy cucumbers, this dish offers you a flavourful, tender experience that can be enjoyed at both lunches as well as dinner. Other side dishes can be added on to enhance the already mouth-watering experience, with crystal chicken skin, chicken gizzard, and braised eggs among those available on the menu.

The king of versatility, this traditionally Malay dish can be eaten anytime during the day. Traditionally served wrapped in banana leaves, the dish boasts coconut milk-infused rice which radiates a sweet fragrance. Typically, the rice will be served with Ikan Bilis (fried anchovies), peanuts, an egg, sliced cucumber, and sambal (chilli paste). Over the years, Nasi Lemak has become so popular that other races have their versions of the dish, resulting in a wider selection of accompanying ingredients such as fried chicken wings, luncheon meat, as well as cuttlefish!

A dish of Indian-Muslim influence, this aromatic mixed-rice meal is primarily made of long grain Basmati rice, distinguishing itself from other rice dishes found throughout Singapore. What’s more, the rice is infused with saffron, which gives it its distinctive orange colour while adding fragrance and flavour to each grain. The rice is further infused with spices such as cinnamon, cloves, nutmeg, and bay leaves, and is served with your choice of meat (either chicken or mutton). It is then served with a bowl of curry which itself comes in a wide variety (fish, mutton, chicken curry). Adding all the components of the dish guarantees a flavour-fest and an irresistible meal not to be missed.

Moving away from rice, Laksa is thick vermicelli served in a spicy broth. Despite there being a variety of different Laksa broths, we’ll be focusing on the most famous home-grown Katong Laksa — a spicy coconut milk-based curry noodle soup. Coming in a vibrant orangey-red broth, the dish’s vermicelli is cut into shorter strips that can be scooped up with a spoon, and is topped off with prawns, cockles, beancurd puffs, fishballs, and fishcakes. Despite originating in Katong, this variation of Laksa can now be found island wide with a multitude of stalls adopting and selling this spicy, delicious bowl of noodle broth.