1) Chili Crab
Chili crab is a seafood dish originating from Singapore. It was created in 1950 by Singapore chef, Cher Yam Tian with her husband, Lim Choon Ngee. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chili based sauce. Despite its name, chili crab is not a very spicy dish.Where we usually eat: Changi Village, No Sign Board, Long Beach Seafood, Simei CC Foodcourt
Best Chili Crab stalls recommended by Seth Lui can be found here.
2) Hokkien Mee
Hokkien Mee is a dish in Malaysian and Singaporean cuisine that has its origins in the cuisine of China's Fujian (Hokkien) province. In its most common form, the dish consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, sambal sauce and lime.
Where we usually eat: Food Republic, Simei CC
Best Hokkien Prawn Mee stalls recommended Dr Leslie Tay can be found here.
3) Hainanese Chicken Rice
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| photo credit: Wikipedia |
The Hainanese chicken rice is a dish that consists of succulent steamed white chicken that is cut into bite-size pieces and served on fragrant rice with some light soy sauce. The dish is topped with sprigs of corriander leaf and sesame oil, and accompanied by a garlic chili dip. ~InfopediaWhere we usually eat: foodcourts, hawker centres
4) Bak Kut Teh
Bak Kut Teh is a Chinese soup popularly served in Malaysia and Singapore. The name literally translates as "meat bone tea", and its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices for hours.Where we usually eat: My Toast (Marina Bay Sands)
Best Bak Kut Teh stall recommended by ieatandeat can be found here.
5) Wanton Mee
Wanton Mee is a Cantonese noodle usually served in hot broth, garnished with leafy vegetables and dumplings. The types of leafy vegetables used are usually kai-lan also known as Chinese kale.Where we usually eat: Chinatown, Bugis, hawker centres
Best Wanton Mee stalls recommended by ladyironchef can be found here.
6) Satay
Satay is a dish seasoned, skewered and grilled meat. The meat which are usually pork, beef, chicken or mutton are grilled or barbequed over a wood or charcoal fire, then served with peanut satay sauce and slices of cucumber.Where we usually eat: East Coast Lagoon, Satay by the Bay
Best Satay stalls recommended at hungrygowhere can be found here.
7) Char Siew Rice
Char Siew Rice is a dish served with slices of char siew (barbequed pork), cucumbers, white rice and drenched in sweet gravy or drizzled with dark soy sauce.Where we usually eat: C Nai HongKong Cafe, hawker centers and food courts
8) Cereal Prawn
Cereal Prawn is a popular dish with deep-fired prawns coated in cereal butter usually served in a bed of lettuce.Where we usually eat: Simei CC Food Court
9) Laksa
Laksa is a popular spicy noodle soup that consists of rice noodle or vermicelli noodle with chicken, prawn or fish, served in spicy soup based on rich and spicy curry coconut milk.Where we usually eat: My Toast, hawker centres
Best Laksa stalls recommended by City Nomads can be found here.
10) Kaya Toast
Best Kaya Toast stalls recommended at thebestsingapore.com can be found here.
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Kaya Toast is considered a breakfast staple and remains very popular in Singapore. It is prepared with kaya (coconut jam), a topping of sugar, coconut milk and eggs, pandan and sometimes margarine and butter. It is usually served with 2 soft boiled eggs with dark soy sauce and white pepper.Where we usually eat: My Toast, Ya Kun Kaya Toast
Best Kaya Toast stalls recommended at thebestsingapore.com can be found here.
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