Top Foods in Singapore

A South-Indian flat bread made by frying stretched dough flavoured with ghee(Indian clarified butter). Roti Prata brings you a balance of soft yet crisp texture. Served with Fish or Mutton curry which makes them a great combination. Roti refers to 'bread', and prata or paratha refers to 'flat' in Hindi language. Some presumed that the dish evolved from original pancake recipes from Punjab in India, but across the causeway in Malaysia, the flat bread is known as 'roti canai', which some say is an indication to its origins from Chennai. Roti Prata can be a satisfying meal anytime where local menus feature a variety of extraordinary variations like Roti Prata with Cheese, Chocolate & Ice Creams aside from the classic plain or egg prata. A recommended way on how to enjoy would be to dig in with your fingers!

Katong Laksa was inspired by the Peranakans (Straits Chinese) who live in the Katong area. It comes with a spicy soup gravy, flavoured with coconut milk and dried shrimp, and topped with ingredients like prawns, Tau pok (Fried Beancurd) and cockles. It is usually served with thick vermicelli cut into shorter pieces that can be easily slurped up with a spoon. At some stalls, you only get a spoon to eat the laksa - no chopsticks needed.

The perfect snack that goes extremely well with a cup of local 'kopi' (coffee) or 'teh' (tea); slices of toasted bread with a generous spread of cold butter and kaya, a traditional jam made from eggs and coconut. It is accompanied by two soft-boiled eggs with runny yolks and translucent whites where a dash of dark soya and white pepper brings the flavour out. The savoury eggs are a great complement to the sweet kaya toast which has a crispy crunch.

This simple dish is loved by Singaporeans and tourists and it is the ultimate food for those who are craving for a sweet tooth. They are available in chain cafes namely Ya Kun, Toast Box, Heavenly Wang & Killiney.

One of Singapore's most well-known dish where the chicken is first steeped in chicken stock with garlic, ginger & occasionally pandan leaves, followed by dipping it in ice water after cooking to create a jelly-like finish on the chicken's skin. Concurrently, the remaining broth is used to cook the rice with pandan leaves & garlic, resulting in a glossy flavourful oily rice, to be served all together with garlic chilli sauce & dark sweet soy sauce and ginger mash.

But if you don't mind paying a little more for less hassle, you can head down to Funan Digitalife Mall, a 6 storey mall packed with shops selling electronics & other IT gadgets.

The most famous stall will have to be Tian Tian Hainanese Chicken Rice who was praised by Anthony Bourdain & won the match Hawker Heroes VS Gordon Ramsey in July 2013. After visiting Jamae Mosque, Sri Mariamman Temple & the Buddha Tooth Relic Temple along South Bridge Road, you can end your Chinatown trail with a queue for the famous chicken rice.

Chilli crab is one of Singapore's greatest culinary inventions, the king of all crab dishes. It is available in most seafood restaurants, typically served with mud crabs that have deliciously sweet and juicy flesh.

Order a basket of mantou(Fried Buns) to dip and soak into the chilli crab sauce - a perfect blend of beaten eggs, tomatoes and chilli paste. As you savour the dish with your hands, it is simply impossible for you to not appreciate this dish.

Recommendation:
Jumbo Seafood Restaurant (Riverside Point)
30 Merchant Road # 01-01/02 Riverside Point, Singapore 058282
Daily: 12pm - 3pm (last order at 2.15pm), 6pm - 12am (last order at 11.15pm)

Nasi Lemak in English would be 'rich rice' with 'rich' referring to the coconut cream that makes it so delicious. The fragrant rice infused with pandan leaves and coconut milk is to be eaten with otah (grilled fish paste), chicken wings or deep fried fish, alongside with eggs, cucumber slices, sambal chilli, peanuts and ikan bilis(Fried Anchovies). It is a heartfelt dish well loved by the Malays and non-Malays, a dish you do not want to miss!