Whether you’re expat or local, or just visiting, one thing’s for sure: You haven’t fully experienced Singapore until you’ve tried ALL these essential Asian dishes!
If you’re wondering what to eat in Singapore, you’ve come to the right place. This little island might be famous for its skyline, but ask anyone who lives here and they’ll tell you the real attraction is the food. From sizzling hawker centre favourites to comforting heritage recipes passed down through generations, Singapore is one of the best places in the world to eat. Whether you’re visiting for the first time or you’ve lived here for years, there are some local dishes that simply deserve a spot on your foodie bucket list.
While you’re planning your culinary adventure, take a look at our guide to ordering coffee and tea in Singapore like a local. And if you want to dive even deeper into Singaporean culture, we’ve also rounded up the best cultural experiences for families and the top museums in Singapore where kids can discover the country’s fascinating history.
Our must-try Singapore dishes and where to taste them
We’ve rounded up 45 must-try Singapore dishes that every family, foodie and curious eater should experience at least once. Think fragrant chicken rice, fiery chilli crab, silky kaya toast and plenty of hidden gems you’ll find in neighbourhood hawker centres. Consider this your local’s guide to the best food in Singapore, complete with insider tips on what to order and where to start.
Dish | What it is | Where to try it |
Hainanese Chicken Rice | Singapore’s unofficial national dish: silky poached chicken, fragrant rice cooked in chicken stock, chilli sauce and dark soy. | Tian Tian Hainanese Chicken Rice – Maxwell Food Centre. A Singapore institution and one of the island’s most famous chicken rice stalls. |
Chilli Crab | Sweet, spicy and messy in the best possible way, this iconic seafood dish comes with a rich tomato-chilli sauce begging to be mopped up with mantou buns. | Jumbo Seafood – Riverside Point. A classic choice for first-time visitors wanting the full Singapore seafood experience. |
Black Pepper Crab | A fiery alternative to chilli crab, coated in a fragrant black pepper sauce with plenty of wok hei (smoky wok flavour). | Long Beach Seafood Restaurant – Dempsey Hill. Famous for its signature black pepper crab. |
Katong Laksa | A rich Peranakan noodle soup made with coconut milk, dried shrimp and spices, traditionally eaten with a spoon because the noodles are cut short. | 328 Katong Laksa – East Coast Road. One of Singapore’s most famous laksa spots. |
Char Kway Teow | Flat rice noodles stir-fried with prawns, Chinese sausage, egg and bean sprouts over high heat for that smoky flavour locals love. | Outram Park Fried Kway Teow Mee – Hong Lim Food Centre. A Michelin Bib Gourmand favourite. |
Satay | Skewers of grilled meat served with peanut sauce, cucumber, onions and ketupat rice cakes. A Singapore hawker night classic. | Lau Pa Sat Satay Street – Downtown Singapore. Perfect for families wanting a lively hawker experience. |
Hokkien Mee | Stir-fried yellow noodles and rice noodles cooked with prawns, squid and a rich seafood stock. | Nam Sing Hokkien Fried Mee – Old Airport Road Food Centre. One of Singapore’s most recognised Hokkien mee stalls. |
Bak Kut Teh | A comforting pork rib soup infused with pepper and garlic, traditionally enjoyed with rice and Chinese tea. | Song Fa Bak Kut Teh – New Bridge Road. A heritage favourite with multiple outlets across Singapore. |
Kaya Toast | Crispy toast layered with coconut egg jam and butter, usually paired with soft-boiled eggs and kopi. | Ya Kun Kaya Toast – Far East Square. A beloved Singapore breakfast chain dating back to 1944. |
Roti Prata | Crispy, flaky Indian flatbread served with fish or chicken curry, sugar or even modern fillings like cheese and chocolate. | The Roti Prata House – Upper Thomson Road. A popular family-friendly prata stop. |
Nasi Lemak | Fragrant coconut rice served with sambal, egg, ikan bilis, peanuts and a choice of sides. | The Coconut Club – Beach Road. Known for elevating this humble Malay classic. |
Mee Siam | Tangy, spicy rice vermicelli noodles with a sweet-sour tamarind gravy, often topped with egg and prawns. | Hajah Maimunah – Jalan Pisang. A go-to for traditional Malay cuisine. |
Mee Rebus | Yellow noodles in a thick, savoury-sweet gravy made with potato, spices and aromatics. | Haji Kadir Food Chains – Bussorah Street. A long-running spot for Malay favourites. |
Rojak | A sweet, savoury fruit and dough fritter salad tossed with shrimp paste sauce and crushed peanuts. | Toa Payoh Rojak – Toa Payoh Lorong 1. A local favourite for traditional rojak. |
Popiah | A fresh spring roll filled with vegetables, tofu, egg and sweet sauce, wrapped in a thin flour skin. | Kway Guan Huat Joo Chiat Popiah – Joo Chiat Road. A heritage popiah maker dating back generations. |
Carrot Cake (Chai Tow Kway) | A Singapore hawker classic made from cubes of radish cake stir-fried with egg, garlic and preserved radish. Choose between black (sweet soy sauce) or white (crispy eggy goodness). | Lao Fu Zi Fried Kway Teow & Carrot Cake – Old Airport Road Food Centre. A Michelin Bib Gourmand favourite and one of the city’s most famous carrot cake stalls. |
Oyster Omelette (Orh Luak) | Crispy potato starch batter, fresh oysters and eggs come together in this chewy, crispy hawker favourite. | Huat Heng Fried Oyster – Bedok Food Centre. A popular neighbourhood stall for a traditional plate of orh luak. |
Fish Head Curry | A Singapore-Indian creation combining a whole fish head with a spicy curry gravy, vegetables and tamarind for tangy depth. | Muthu’s Curry – Race Course Road. A legendary curry restaurant serving one of Singapore’s most famous fish head curries. |
Curry Puff | A flaky pastry parcel filled with curried potato, chicken, egg or sardine. The ultimate Singapore snack for hungry kids (and adults). | Old Chang Kee – Raffles City Shopping Centre. A Singapore snack institution known for its signature curry puffs. |
Murtabak | A crispy stuffed prata-like pancake filled with minced meat, egg and onions, served with curry. | Singapore Zam Zam Restaurant – North Bridge Road. A historic Muslim Indian restaurant famous for its murtabak. |
Wanton Mee | Springy egg noodles tossed in a savoury sauce, served with char siu pork, dumplings and vegetables. | Eng’s Wantan Noodle – Tanjong Katong. A much-loved spot for traditional Singapore-style wanton noodles. |
Prawn Noodles (Hae Mee) | Thick noodles served in a rich, prawn-shell broth with prawns, pork slices and chilli. | Beach Road Prawn Noodle House – East Coast Road. Famous for its deeply flavoured prawn stock. |
Fishball Noodles | Springy noodles topped with handmade fishballs, fish cake and minced pork. | Li Xin Teochew Fishball Noodle – Chinatown Complex Food Centre. Known for bouncy handmade fishballs. |
Ban Mian | Handmade flat noodles served in a comforting soup with minced pork, anchovies, vegetables and egg. | Joo Koon Handmade Noodle – Chinatown Complex Food Centre. A favourite for traditional handmade noodles. |
Beef Noodles | Tender slices of beef served with noodles in a rich broth or dry version with beef gravy. | Shin Kee Beef Noodle Specialist – North Bridge Road. A heritage stall serving classic beef noodles. |
Duck Rice | Tender braised duck served with rice, dark soy sauce and herbal gravy. | Chuan Kee Boneless Braised Duck – Ghim Moh Food Centre. A popular stall for Teochew-style duck rice. |
Lor Mee | Thick yellow noodles covered in a rich, starchy gravy and topped with braised meat, egg and fried fritters. | Xin Mei Xiang Lor Mee – Old Airport Road Food Centre. One of Singapore’s most talked-about lor mee stalls. |
Kway Chap | Flat rice sheets served in a fragrant soy-based broth with pork belly, intestines, tofu and eggs. | Ah Yee Hong Kong Roasted – Bedok Food Centre. A traditional spot for comforting kway chap. |
Yong Tau Foo | A Hakka dish featuring tofu, vegetables and fish paste pieces served with soup or noodles. | Ampang Niang Tou Fu – Chinatown Complex Food Centre. A favourite for classic yong tau foo. |
Sliced Fish Soup | Fresh fish slices served in a clear, comforting broth with vegetables and noodles. | Han Kee Fish Soup – Amoy Street Food Centre. Famous for generous portions of fresh fish. |
Sambal Stingray | A classic Singapore seafood dish where stingray is grilled on banana leaf and topped with spicy sambal chilli, usually served with a squeeze of lime. | Lau Pa Sat BBQ Seafood – Lau Pa Sat. A convenient spot to try this hawker favourite in the heart of the city. |
White Bee Hoon | Silky rice vermicelli noodles cooked in a rich seafood broth with prawns, squid and vegetables. | Sembawang White Bee Hoon – Jalan Tampang. Famous for its signature seafood-packed white bee hoon. |
Nasi Padang | A Malay-Indonesian rice dish where you choose from a tempting selection of curries, vegetables, meats and sambal. | Sinar Pagi Nasi Padang – Geylang Serai Market & Food Centre. A long-standing favourite for traditional Malay flavours. |
Ayam Penyet | Indonesian smashed fried chicken served with rice, tofu, vegetables and fiery sambal chilli. | Chik Soya Bean – Alexandra Village Food Centre. A popular spot for Indonesian-style comfort food. |
Claypot Rice | Rice cooked slowly in a clay pot with Chinese sausage, chicken, mushrooms and a smoky charred crust at the bottom. | Lian He Ben Ji Claypot Rice – Chinatown Complex Food Centre. A legendary stall known for its traditional charcoal-cooked claypot rice. |
Muah Chee | Chewy glutinous rice bites coated in crushed peanuts and sugar. A nostalgic Singapore childhood snack. | Yuan Yang Muah Chee – Chinatown Complex Food Centre. A traditional stall serving this simple sweet treat. |
Chwee Kueh | Steamed rice cakes topped with preserved radish (chai poh), usually enjoyed as a breakfast snack. | Bedok Chwee Kueh – Bedok Food Centre. A favourite neighbourhood stall for this Teochew classic. |
Ice Kachang | A mountain of shaved ice topped with colourful syrups, sweet beans, jelly, corn and condensed milk. The ultimate Singapore dessert on a hot day. | Jin Jin Dessert – ABC Brickworks Food Centre. A nostalgic spot for traditional local desserts. |
Chendol | A refreshing dessert made with shaved ice, coconut milk, gula melaka and green pandan jelly noodles. | Old Amoy Chendol – Amoy Street Food Centre. A popular stall for this classic Southeast Asian sweet treat. |
Tau Huay (Soy Beancurd) | Silky smooth soy pudding served warm or cold with syrup. A simple dessert that locals have loved for generations. | Rochor Original Beancurd – Short Street. One of Singapore’s most famous tau huay shops. |
Durian | Singapore’s famously divisive “king of fruits” — creamy, custardy and unforgettable (whether you love it or run away from the smell). | 99 Old Trees Durian – Aljunied. Known for quality durians and helpful staff explaining the different varieties. |
Pandan Chiffon Cake | A light, fluffy green sponge cake infused with pandan and coconut flavours. A Singapore bakery classic. | Bengawan Solo – Takashimaya Shopping Centre. One of Singapore’s most famous traditional bakeries. |
Kueh Lapis | A colourful layered steamed cake made from coconut milk, flour and spices, traditionally eaten during celebrations. | Lek Lim Nonya Cake Confectionery – Bedok North. A heritage bakery specialising in Peranakan kueh. |
Putu Piring | Soft rice flour cakes filled with melted gula melaka and topped with freshly grated coconut. | Haig Road Putu Piring – Haig Road Food Centre. A famous heritage stall featured in local food documentaries. |
Teh Tarik | Frothy “pulled tea” made by repeatedly pouring tea between cups to create its signature texture and foam. | Al-Azhar Eating Restaurant – Bukit Timah. A popular supper spot for teh tarik and North Indian-Muslim favourites. |
Best food in Singapore to try for breakfast
1. Kaya toast and soft-boiled eggs (kids love this)
You haven’t had breakfast in Singapore till you’ve had this staple! It’s simple: a crispy thin toasted bread, smothered in coconut jam and a cold slab of butter. Served with two half-boiled eggs (which is, FYI, best enjoyed with dark soy sauce and pepper). This sweet start to the day goes perfectly with a steaming cup of bitter kopi, or a cup of iced Milo for the smalls (sprinkle on some extra Milo powder to make it a cheeky Milo dinosaur) – they’ll love it!
2. Dim sum (kids love this)
Hailing from Hong Kong, dim sum has a big following in Singapore. We’d go as far as to say it’s on par with Sunday brunch… because it is. In fact, it may even be better! A style of Cantonese cuisine served up in bite-sized portions in tiny steamer baskets or plates, these were originally side dishes to a meal, but have now taken centre stage as the main course. Ones you must try include the har gau (shrimp dumplings), siew mai (open topped shrimp or pork dumplings) and liu sha bao (salted egg yolk custard buns). We’ve got a soft spot for the almond coated prawn and mango balls ourselves. Essential Asian dishes to try for breakfast!
3. Appam (kids love this)
This dish, originally from Kerala, India, is one of Indian cuisine’s lesser-known gems. It’s a fermented rice batter pancake with crispy edges and a soft fluffy centre, often eaten for breakfast. While it’s good with curry (Kerala fish curry especially), try dipping it in coconut milk and then dabbing it into some orange sugar for a truly decadent breakfast.
4. Congee
While porridge isn’t really a ‘breakfast’ item in most parts of the world, Singaporeans will gladly slurp up a bowl of congee to start of their day. You’ll come across various versions of it – from a simple plain one to a meat congee full of toppings like century egg and fried onions for example. Whether you’re in the mood for something simple or something a bit more extravagant, a comforting bowl of congee will give you a good head start to your day.
Best main dishes to try in Singapore
5. Roti prata (kids love this – but the curry can be spicy!)
When it comes to the ultimate Singaporean comfort food, nothing comes close to a plate of this crispy Indian flatbread, best served with spoonfuls of fish curry (or a little sprinkle of sugar for the smalls if they prefer). These days, roti pratas are served with any sweet and savoury topping. Think: banana, sausages, honey, chocolate, and even ice cream! Don’t forget to wash it all down with a piping cup of Teh Tarik (pulled hot milk tea) or a tall glass of frothy Teh Cino Ais (iced tea with frothy condensed milk).
6. Yong tau foo (kids love this)
Topping our list of rainy day local foods is yong tau foo. As one of our favourite Asian dishes, this is a deviation from a traditional Hakka Chinese dish, served soup-style. If you’re a newbie, don’t be afraid to dive in: it’s not as complicated as it looks! At a typical yong tau foo stall, a varied selection of food items will be on display. All you have to do is grab a bowl and fill it up with your chosen items. These will then be sliced, boiled in a clear broth and served with rice, noodles, or on their own. Or, at several stalls, you may ask for your items to be deep-fried too! We recommend dumping loads of chilli into your bowl for maximum heat (and shiokness).
7. Fish head steamboat
Communal-style, fish head steamboat is best eaten over burning charcoal. Trust us; it adds depth to the flavours of that soupy broth we all love. Select from different fish types and enjoy it with vegetables, yam, and seaweed. Don’t forget the additional side dishes like braised egg, beancurd skin, and preserved fried vegetables too.
8. Nasi padang
In the mood for a huge, carb-loaded feast? You’re looking for nasi padang. A miniature spread of rich meats, vegetables, and spicy sauces with steamed rice as the base. Head to your local hawker centre, fave food court, or eating house to choose from a wide array of dishes, including ikan bakar (grilled fish in a spicy-sweet sauce), ayam lemak cili padi (chicken cooked in a chilli padi gravy) and fresh ulam (a type of Malaysian salad). If there are two tips we can offer for enjoying nasi padang, it’s a) order up a variety of meats and b) put on your baggy pants for this – expect major post-meal bloat (as with all Asian dishes, let’s be honest). Calories well spent, if you ask us! Psst, the fish dishes usually cost a lot more compared to meat and chicken. Something for you to remember when you’re making your order!
9. Bak kut teh
Nothing hits the spot like a piping hot bowl of BKT. This well-loved local dish comes in two variations, both of which are essential Asian dishes you have to sample! The peppery Teochew BKT (which is a lot more common) and the herbal-based Klang version – both offer different slightly flavours but are still tasty. We’d travel to the ends of the earth (okay, fine, across the island) for those tender pork ribs and peppery broth.
10. Lontong
Commonly found in Indonesia, Malaysia, and Singapore, lontong actually refers to compressed rice cakes usually eaten in place of steamed rice. While it can be eaten with anything – like gado gado and rendang – the local term refers to these bite-sized rice cakes bathed in a spicy coconut vegetable stew. This Asian dish is also topped with sambal and toasted desiccated coconut. Mmm!
11. Mee rebus
Literally meaning ‘boiled noodles’ in Malay, mee rebus is a popular staple dish in Malaysia, Indonesia, and Singapore. Made with yellow egg noodles, spicy yet sweet creamy gravy (think a thicker, nuttier curry), the local version is topped with a hard-boiled egg, limes, green chillies, bean sprouts, and fried firm tofu. Oh, and don’t forget a sprinkling of fried shallots. Sometimes served with beef slices, this is our go-to meal for when we’re flat-out broke. But still, an essential Asian dish to try!
12. Mee soto
Few things channel warm and cosy like this spicy noodle dish. Its original version, the soto ayam, is a spicy chicken broth. Plus, it’s bursting with flavour, thanks to the generous amounts of powdered turmeric and sliced lontong (rice cakes). Throw in yellow noodles, and you’ve got yourself a hearty bowl of mee soto. The best rendition includes slices of succulent chicken meat, a crispy begedil (a deep-fried potato patty) and spoonfuls of sambal chilli kicap (sweet and spicy soy sauce). Mmm!
13. Chilli crab
Be prepared to get your hands dirty when you’re chowing on this (unofficial) national delicacy. Consisting of sambal, vinegar, tomato paste, and egg, it’s best mopped up with steamed or deep-fried mantous, or buns. The art of eating chilli crab lies in the ability to extract the fresh, firm meats from within the shells, savouring the crab roe, and then dipping the fried mantous in that thick, sweet chilli gravy. Definitely one of our favourite Asian dishes to eat. Psst, it’s also one that’s easiest to tick off your list!
14. Fish head curry
Legend has it that this dish was created by a man named MJ Gomez, who ran an Indian restaurant along Sophia Road and catered to his clientele of Chinese businessmen by adding fish heads to his spicy, tangy curry. Unlike regular ol’ curry, this iconic delicacy (and one of our fave Asian dishes) boasts robust, savoury flavours thanks to the ingenious addition of countless spices and the tang of tamarind that melds perfectly with the flavours of the fish head. Go on, you know you want to try it…
15. Briyani
While the true origin of the dish is uncertain, it’s said that this Asian dish hails from North India. The Singapore version is often referred to as nasi briyani. It’s similar to Malay nasi minyak, a bowl of saffron-coloured rice served with curry gravy. The rice is the fragrant Basmati grain, which cooks to a wonderfully light and fluffy texture. A chicken or mutton gravy (usually a big heaping) is served along with it. And don’t forget to add acar, a sour yet spicy vegetable pickle made with carrots, cucumbers, and pineapples.
16. Char Kway Teow (kids love this)
This fried rice noodle dish may not score major points for presentation, but we guarantee you that it’s darn tasty. What you’ll get is a plate of brown flat rice noodles, stir-fried with fishcake, egg, bean sprouts, and seafood (usually prawns and cockles), in sweet, dark soy sauce. It’s no secret that this Asian dish doesn’t register high on the health-o-meter, but we just can’t resist digging into a plate of this savoury sin.
17. Nasi lemak
Next to roti prata, nasi lemak should be your next indulgent brekkie of choice. Literally translating to ‘fat rice’, it’s also the perfect late-night treat: coconut rice topped with amazingly crispy fried chicken, fried prawns, a fried egg, a dollop of spicy-sweet sambal, and sliced cucumbers for ‘balance’. Other variations include a hard-boiled egg, fried fish, otah, or fish fillet (though why would you give up fried chicken?).
18. Hokkien mee
This deceivingly humble-looking dish made with rich stock, prawns, squid, pork belly, and lard cubes is said to derive from China’s Fujian province. The much-loved local version is admittedly greasy… But, it has a generous serving of seafood and is wonderfully spicy when mixed with heavenly sambal.
19. Wanton mee (kids love this)
A good wanton mee should be a medley of wildly contrasting textures. Firm springy noodles drenched in sauce, soft dumplings that fall apart in your mouth and succulent slices of char siu pork with a good bit of charring. It’s pretty easy to score the best rendition of wanton mee at any hawker centre: simply queue at the stall with the longest line (also known as the foolproof Singaporean way).
20. Beef rendang
This rich, beefy dish is truly a labour of love, taking many hours of slow-cooking to achieve that thick, dry gravy. If you find yourself at any Malay family celebration and there’s a good chance you’ll find a hearty pot of beef rendang as the centrepiece. The original dish from Minangkabau is said to be drier and with less gravy, but the newer renditions at nasi padang stalls offer a creamier sauce. We’d take both any day!
21. Hainanese chicken rice (kids love this)
Arguably one of Singapore’s most iconic dishes, chicken rice is a perennial fave thanks to the huge flavours packed in a seemingly simple dish. The staple of the show – the roasted or steamed chicken – impresses no matter the choice (though there’s nothing like the first bite of that glazed, glistening chicken skin). Coupled with that gingery-fiery chilli, fragrant rice cooked in broth and wholesome soup (which the kids can’t enough of), it’s no wonder this dish is a fave for all. Got a kid who’s a fussy eater? They will LOVE this.
22. Laksa
Thick rice noodles in a rich, spicy broth and a generous serving of prawns and cockles? Sign us right up! Variations range from the rich and flavourful nyonya laksa – a coconut-based gravy with plenty of cockles, fishcakes and prawns – to the tangy assam laksa, which uses sour tamarind as its base.
23. Chye png (economy rice)
Depending on what you order, ‘economy rice’ can be one of the cheapest ways to enjoy a great lunch. The concept is simple. All you need to do is choose from a massive variety of meat and vegetable dishes and get a serving of rice to go with it. It’s certainly not fancy at all, but this is good and honest blue-collar cuisine. And available at pretty much any food centre in Singapore!
24. Satay (kids love this)
It’d be silly to claim that skewered meat on sticks is a unique creation, but what makes satay pure magic is the accompanying subtly sweet peanut sauce. More contemporary stalls add a dollop of pureed pineapple into the sauce, something that may offend staunch purists. A good satay has a moist texture with a smoky flavour and is served up with a chunky peanut sauce and lots of onions, rice cakes, and diced cucumber on the side.
25. Carrot cake
Nope, this is definitely not the sweet version that you’d spot in confectionaries! This stir-fried Asian dish of Teochew origins, known as chai tow kway, is made using radish cakes, eggs, garlic, preserved radish, spring onions, and seasoning. No carrots to be found here! ( It might have been loosely translated from its Chinese name, luo bo gao, Where the word luo bo also refers to carrots!) There are two versions being sold at hawker centres: the black version, which gets its colour and flavour from sweet soy sauce, and the white savoury version. Can’t decide? Ask for both black and white on the plate!
26. Bak chor mee
This popular hawker fare comprises of noodles with vinegar and ingredients like minced meat, pork slices, liver, mushrooms, meatballs, and bits of deep-fried lard. BCM, as it’s commonly known, comes in dry and soup versions. Want to see how divided Singapore is when it comes to this dish? Just go up to any local and ask them if they prefer soup or dry. A battle royale will ensue!
27. Sup tulang
Other than chilli crab, the next truly Singaporean dish would be sup tulang, which means bone soup in Malay. This popular dish was created by an Indian Muslim food stall along Jalan Sultan in the 1950s. Sup tulang is made out of either mutton or beef bones, which are stewed in tomato paste, chilli, and spices. Do not be deceived by its appearance – it’s not spicy at all! It just makes eating a tad messy. Some folks have resorted to using a straw to suck out the marrow from within the bones. Yes, it can be tedious to eat this dish, but the satisfaction after finishing it more than makes up for it.
28. Sambal stingray
You don’t know Asian dishes until you’ve tried this dish! Stingray is barbecued to perfection before being served on a banana leaf with a generous topping of sambal. How do you know if it’s been cooked? The stingray is firm to the touch when pressed but flakes off nicely when you dig into it. We’re told that this dish goes extremely well with beer. If you’re dining out with the kiddos, have the stall cook up a non-spicy version for you. Instead of slathering the stingray with sambal chilli, they’ll grill the fish in a butter garlic mixture which is a great hit with the kids. At least our kids!
Best side dishes, light snacks and bites to eat in Singapore
29. Tau huay (kids love this)
We’ve got no shortage of 24-hour prata shops to satisfy our midnight hunger pangs, but if you’ve got cravings for something a little sweeter, you need to turn to a warm bowl of tau huay (soybean milk pudding). Growing up, this was often one of our breakfast of choice, and we’re pretty darn sure your kids will love it too (who could turn down a bowl of silky sweet goodness?). When it comes to tau huay, we’re pretty old school, so we opt for the classics like Selegie Soya Bean (no custard-like beancurd for us!). Order the drink version — tau huay chui (soybean milk) alongside a couple of fried dough sticks (you tiao) on the side to dip into your soybean milk!
30. Rojak
An Asian take on salad, rojak is a sweet yet savoury (and, if you’d like, spicy) concoction of sliced cucumber, pineapple, roasted peanuts, fried dough fritters – this is a mandatory ingredient – and bean curd mixed with a rich peanut sauce. Some stalls even throw in grilled cuttlefish (major yum!) and bean sprouts to the mix. We’re huge fans of the savoury Indian variation as well, with dough balls, prawn fritters, and fish cakes making up the mix.
31. Orh Luak (Oyster omelette)
A night market fave in Taiwan, this popular street food is often offered in generous portions in Singapore. The egg is mixed with starch to form a thicker omelette, fried in lard and features fresh, plump oysters, charred to a tender crisp. Dip it in zesty chilli sauce for a feisty kick.
32. Curry puff
Who doesn’t love a good ol’ curry puff? This popular Southeast Asian snack is somewhat like a miniature pie, with its flaky pastry skin and generous fillings stuffed with curried chicken, potatoes, and sometimes even a hard-boiled egg. The localised versions are known as either epok-epok or karipap, and can sometimes be filled with sardines. These bite-sized puffs can be enjoyed at all times of the day, even when you’re rushing around and have no time for a proper meal.
33. Popiah
This Asian dish originally hails from the Fujian province in China, before gaining popularity in Taiwan and other parts of Southeast Asia, including Singapore. Popiah is made using a thin, crepe-like wrap that’s smeared with a sweet soy sauce, garlic paste, and chilli, if you wish. Then, topped with ingredients that include finely grated turnip, bean sprouts, lettuce leaves, eggs, and sometimes prawns. Wrap the entire thing with care and you’ll get your popiah! Sometimes, you’ll find the fried version at dim sum stalls — they are typically filled with grated turnip and carrots.
34. Kueh Pie Tee
The Peranakan cousin to the popiah, Kueh Pie Tee has a thin and crispy pastry shell and is commonly filled with a mixture of grated turnip (sounds familiar?) and prawns — topped with a sweet and spicy sauce. Commonly had during tea time, the best part about the Kueh Pie Tee is that they’re usually small enough to pop one in whole and experience the burst of flavours all at once (be careful not to choke though). In shorts, they are popiah in a crispy cup.
Best desserts in Singapore for those with a sweet tooth
35. Ice kacang (kids love this)
Ice kacang (pictured top) is essentially the Asian equivalent of a snow cone, or perhaps even a Slurpee, in a bowl. This mound of ice, dripping in sweet, coloured syrup hides within it an array of treats, including red beans, sweet corn, grass jelly, and of course, the much sought-after atap chee (the immature fruit of the nipa palm). More than just a dessert, ice kacang is also a communal treat, so grab a couple of spoons and dive in! Tip: If you’re sharing with fussy eaters (the toppings are notoriously hated by the smalls), order up the ice kacang kosong, which is the same dessert sans extras but with lashings of sweet, multi-coloured syrup.
36. Chendol
Calling all dessert fiends! Featuring the holy trinity – coconut cream, palm sugar and pandan leaves – chendol’s main component of shaved ice is perfect for cooling off on a sweltering sunny day (read: every day). We especially love slurping up those green jelly noodles (made of rice flour) and accompanying mushy red beans. Warning: chendol is usually cloyingly rich, so we suggest having it on its own or sharing it with a friend.
37. Kueh (kids love this)
Indulge your sweet tooth without breaking the bank (or your seams) by picking up a couple of these colourful bite-sized sweets – from layered jellies and sweet sticky rice balls to starchy coconut-covered pieces of steamed tapioca. The putri salat: A double-layered dessert with a green custard above and sticky rice below, is loved by plenty of smalls – though there’s a 99% chance that they will pick off the rice. Rainbow kueh lapis is a huge hit as well for its colourful multi-layers, great for kids to peel off and eat layer by layer.
38. Pandan cake (kids love this)
Tea time here may not be as elaborate an affair as it is in England, but that’s not to say the kids should miss out on a darn good midday treat like a slice of chiffon pandan cake. Light, fluffy, and with a heady dose of pandan sweetness, it pairs perfectly with a steaming mug of Milo. A classic after-school treat.
39. Min jiang kueh
We love pancakes, so this local version has a soft spot in our hearts – and this list! This beloved childhood snack is moist, fluffy, and often stuffed with a generous portion of crushed peanuts. What’s not to love? Got a nut allergy, or just not into peanuts? That’s okay; there are other fillings to choose from, including red bean paste, butter and sugar, and even nutella. Perfect as an afternoon snack for that much-needed energy boost.
40. Pisang goreng, aka banana fritters (kids love this)
Take a fruit, fry it, and turn it into an addictive snack – that’s probably what the folks were thinking when they decided to come up with banana fritters, AKA pisang goreng. (The snack is colloquially known as goreng pisang, though we’re informed that’s not quite right in the Malay language!). These fried fritters can be eaten on their own or dipped into sambal manis. There’s even a variation where it’s topped with chocolate and cheese. Sounds decadent already, yum!
Best kid-friendly dishes in Singapore (when you don’t know what to order)
Top of this list is, no doubt, the humble chicken rice. Roasted or white, chicken rice is such an accessible dish for kids and adults alike. On top of the “kids love” dishes we’ve indicated above, this is a bonus list, just for kids!
41. Tissue Prata
It’s the same flour, ghee, and water but when presented in different ways, it just hits different. The tissue prata, as its name suggests, is prata that’s as thin as tissue paper! It’s crispy with a sugary inside and served on a plate like an inverted party hat! It’s height is quite a sight and sometimes you can even ask for drizzles of chocolate sauce! It’ll be hard for any kid to resist such a fun dish like this!
42. Dumplings (kids love this)
“Dumplings”, just about covers any type of dish that is involves bite-sized parcels of doughs stuffed with meat or other delicious fillings. Small and handy, we’ve never seen any kid say no to them. You can find a variety of steamed dumplings at almost any type of dim sum shop — siew mai, har gao, or even the soup dumplings, xiao long bao. Japanese stalls will have the grilled version, Gyoza and sometimes you might get the deep-fried variant at snack stalls. If all else fails, the wanton noodle shop will be most happy to serve you a bowl of wanton soup.
43. Begedil
Deep fried potato patties with aromatic herbs; slightly crisp on the outside and buttery soft on the inside. Some say it’s an Indonesian dish with Dutch origins, we know it from our favourite Malay stall. It’s moreish enough to tickle the tastebuds of your little ones, even the picky ones. It usually comes in a handy size, fitting snugly in those tiny hands, making easy for them to enjoy. Think of it like mashed potato but fried!
44. Chee Cheong Fun
This Cantonese dish, can also be found at dim sum stalls, is silky smooth and made of steamed rice flour batter. It can be served plain or with fillings such as prawns, char siew (BBQ pork), or dough fritters. The final touch to this simple dish is the sauce, usually a mildly sweet and savoury one. You might also find one with curry sauce or another version with a thick and rich sweet sauce, topped with plenty of sesame seeds.
45. Prawn noodles
For those who love a taste of the sea, prawn noodles is the briny and umami-rich dish to reach for. To get those deep flavours, the broth is boiled for hours on end, with prawn heads, sometimes pork ribs, along with a medley of herbs. You’ll have a choice of noodles; go for the thin bee hoon or thick yellow ones which are alkaline to taste, because they soak up the savoury broth so you’ll enjoy a fuller taste in every mouth full. You can have the noodles with broth, or have them separately.
Time to start ticking off all these local Asian dishes, folks!
