Singapore was at the top of my list when it came to food. I had read so much about its diverse cuisine that I dedicated most of my trip to trying every single dish on my list. Even if that’s an exaggerated description of my trip, it’s mostly true.
I love trying local cuisine to better understand a region and to explore the similarities and differences between cultures. Singapore is one of the world’s best destinations for food lovers. Its cuisine is a delightful blend of various influences, including South Indian, Malay, Chinese, and Indonesian. Thanks to its cultural diversity, you’ll never run out of options.
Although a week isn’t enough to explore the vast culinary options available, we managed to try quite a bit during my 8-day trip to Singapore. Almost everything I tasted was a savory dish, but I’ve included a bonus dessert section at the end of the list. So, if you have a sweet tooth, scroll all the way to the bottom; otherwise, here’s a list of dishes that made me fall head over heels for Singapore’s culinary scene. You can also explore my Singapore playlist on YouTube, where I share everything about the top spots I visited in Singapore.
Hainanese Chicken Rice
I started my trip with Singapore’s signature national dish—Hainanese Chicken Rice. This traditional dish was brought to Singapore by Chinese immigrants from the Hainan province in South China and has since become one of the country’s most iconic dishes.
Hainanese Chicken Rice is a simple yet flavorful combination of poached or roasted chicken served with fragrant rice, sauce, and salad. You can find it at most local restaurants in Singapore. We had ours at a hawker center on Orchard Street, conveniently close to our hotel. I ordered the roasted chicken, which was served with rice, chicken stock, a spicy sauce, and celery dipped in a sweet sauce. Alternatively, you can opt for the poached chicken version. I loved every bite of the juicy roasted chicken and the beautiful blend of sweet and savory flavors from the accompanying sides.
Nasi Lemak
Nasi Lemak is a popular Malay dish featuring fragrant rice cooked in coconut milk and pandan leaves, served with sambal (chili sauce), ikan bilis (dried anchovies), peanuts, cucumber, eggs, chicken curry, and grilled fish paste.
I was surprised to learn that this dish is commonly eaten for breakfast—talk about taking the idea of a king-sized breakfast quite literally, eh? But don’t worry, Nasi Lemak is available throughout the day at most Malaysian restaurants, with slight variations. I had it as my final meal in Singapore at the Marina Bay Sands food court, and I was thoroughly impressed by both the taste and presentation. Though, I must admit, it took me a while to finish the entire plate! 😂
Claypot Rice
Claypot Rice is a flavorful dish cooked and served in a clay pot, which gives it a unique taste and texture. The rice is typically combined with ingredients such as chicken, Chinese sausage, mushrooms, and sometimes salted fish. The slow cooking process allows the rice to absorb the rich flavors of the ingredients, and the bottom layer often forms a crispy crust, adding a delightful contrast in texture.
I tried Claypot Rice at Geylang Claypot Rice in Kampong Glam district. This 30+ year-old establishment is known for using traditional methods to bring out the best flavors. I remember the dish being incredibly rich and comforting. The dining experience was also memorable—one of the staff brought the clay pot to our table and mixed hoisin and oyster sauce into the rice and chicken right in front of us. The taste was smoky, and the chicken was perfectly juicy. The highlight was the crispy layer of rice at the bottom of the pot, which added a satisfying crunch to every bite.
Satay
Satay is a popular dish consisting of grilled meat skewers served with a rich peanut sauce. It’s so popular that you’ll find large hawker markets dedicated entirely to selling different varieties of satay. The meat—usually chicken, beef, or lamb—is marinated in a blend of spices and grilled over charcoal, giving it a mouthwatering smoky flavor.
I tried satay at Satay by the Bay in Gardens by the Bay, a well-known hawker center with numerous vendors offering a variety of satay options. The succulent, perfectly grilled meat dipped in the creamy peanut sauce was an absolute delight. The smoky, savory flavors of the meat paired beautifully with the nutty sweetness of the sauce—it was almost impossible to stop ourselves from ordering more!
Thosai
Singapore’s Little India district is the best place to enjoy authentic Indian food. The neighborhood has a predominantly South Indian population, which is why most Indian restaurants here specialize in South Indian cuisine. Coming from India, this was my first time trying Indian food outside of my home country, so I was curious to see how it would compare.
We had Thosai at Komala Vilas, a renowned Indian restaurant in Little India. This crispy, fermented crepe was served with sambar and two kinds of chutneys (dips). The thosai (dosa) was perfectly crispy on the edges and soft in the center, complementing the tangy sambar and creamy coconut chutney. We loved every bite of it and enjoyed it even more with a cup of hot filter coffee.
Ramen
My first experience of trying authentic ramen was in Singapore. This Japanese noodle soup dish typically consists of wheat noodles served in a meat or fish-based broth, flavored with soy sauce or miso, and topped with ingredients such as sliced pork, nori (seaweed), and scallions.
Ramen is essentially comfort served in a bowl. I had a bowl at Ippudo Mandarin Gallery on Orchard Road, and it was everything I had hoped for. The broth was rich and flavorful, the pork slices were tender, and the noodles were cooked to perfection. It was the perfect meal after an exhausting day of exploring the city.
Dim Sums
I’m a big fan of Chinese dim sum because of the incredible variety it offers. So, I made sure to indulge in them every now and then during my trip as a snack between meals. However, one particular restaurant that stood out was Swee Choon Tim Sum Restaurant on Jalan Besar Road, which served the most delicious dim sum of all.
This well-known establishment has been delighting customers since 1962. My favorites were the Sichuan Chili Oil Dumplings and the Shanghai Xiao Long Bao. Each bite was a delightful explosion of flavors and textures, making it an unforgettable experience.
Laksa
Laksa is a Malaysian noodle soup made with either a tangy tamarind-based broth (Assam Laksa) or a rich coconut milk broth (Laksa Lemak). This dish was at the top of my list of seafood delights, and I had my first taste at Good Old Days on Sentosa Island. The bowl of soup was loaded with seafood, including fish cakes, shrimp, and cockles, served with vermicelli noodles.
The restaurant also offered other variants such as Laksa Perak, Laksa Penang, and Laksa Sarawak. However, I was craving some coconutty flavors, so I opted for the Lemak version. The creamy, spicy broth, combined with the fresh seafood and noodles, was a heavenly combination. The unique flavors left a lasting impression on my taste buds.
Char Kway Teo
My final recommendation is Char Kway Teow, a popular Chinese noodle dish made with flat rice noodles stir-fried with egg, prawns, Chinese sausage, bean sprouts, and chives. Traditionally cooked in pork fat with crispy croutons of pork lard, giving it a rich, savory flavor.
I tried Char Kway Teow at Hill Street Fried Kway Teow in Chinatown, and it did not disappoint. The dish had a wonderful smoky, savory taste with a perfect balance of textures—from the chewy noodles to the crunchy bean sprouts. It reminded me a bit of Thai Pad See Ew, but with its own unique flavors.
Dessert I recommend
As for desserts, I didn’t get much chance to indulge since we were usually so full from the large portion sizes. However, the one dessert I did try was Pandan Chiffon Cake, which gained international recognition when CNN declared it the “National Cake of Singapore.”
Made with traditional pandan leaves, the juice imparts an authentic flavor and vibrant green color to the cake. Another key ingredient is coconut milk, which gives the cake a creamy consistency. I highly recommend trying this one! As for the rest, we only had ice cream at a few places. Among them, the worst was the durian-flavored ice cream.
Singapore’s culinary scene is a true reflection of its cultural diversity, offering a plethora of flavors and dishes to explore. Every meal was a delightful experience, and I can’t wait to return and discover even more gastronomic delights! Let me know your favorite dish in the comments. Plus, you can also follow my culinary journey on Instagram and YouTube for more inspiration.
