By immigrating to Singapore, you can savor a wide variety of regional cuisines. As a multi-ethnic nation comprising Chinese, Malays, Indians, and Western Europeans, Singapore offers everything from Chinese dishes, Western fast food, Japanese cuisine, Korean barbecue, Thai food, and Indonesian food, to authentic Malay and Indian flavors.
Bak Kut Teh
Bak Kut Teh is made by simmering pork ribs with a unique blend of medicinal herbs and spices, typically including cloves, cinnamon, star anise, fennel, and coriander, reflecting Singapore's multicultural influence. During the colonial era, laborers lived in poverty with poor nutrition, and they would occasionally use Bak Kut Teh to nourish themselves. Today, it has become a beloved dish among both locals and tourists.
Bak Kut Teh can generally be divided into two types. One is cooked with medicinal herbs and spices, resulting in a dark, rich broth with a strong herbal aroma. If you are not accustomed to the intense herbal flavor, you can choose the clear-soup version, which is primarily seasoned with pepper.
After the 19th century, Bak Kut Teh was adapted by various immigrant groups in Singapore into three styles: Teochew, Hokkien, and Cantonese. The color and flavor intensity of the dish reflect the distinct dietary habits of immigrants from different parts of China and their descendants. The Cantonese have a long-standing soup culture and prefer adding medicinal herbs for health benefits, while the Hokkien favor a savory taste and often add dark soy sauce to the broth for color and depth.
How to Eat Bak Kut Teh
Bak Kut Teh is usually served with pork ribs, salted vegetables, and braised bean curd skin; it is delicious regardless of the pairing. The most common way to enjoy it is with youtiao (fried dough sticks), though it is also served with rice or noodles. First, take a sip of the broth, then dip the youtiao into it, take another sip to enjoy the flavor-infused broth, then pick up a piece of pork rib, dip it in soy sauce with chili, and eat it. Finally, finish with a cup of tea to cleanse the palate—the experience is truly wonderful.
Today, Bak Kut Teh has become a unique part of Singaporean food culture. There are now instant Bak Kut Teh noodles and even DIY soup packets, which make excellent culinary souvenirs for travelers visiting Singapore.
Chili Crab
Surrounded by the sea, tropical Singapore has locals who prefer spicy and numbing flavors to help dissipate heat and detoxify, and this applies to seafood as well. In addition to the famous national dishes of Chili Crab and Black Pepper Crab, other variations include White Pepper Crab, Creamy Butter Crab, Steamed Crab with Vermicelli, and Salted Egg Yolk Crab. The immense satisfaction for your taste buds can only be truly understood by trying it yourself.
How to Eat Chili Crab
The hallmark of Chili Crab is the sauce made from chili and tomato paste, which offers a bright red, spicy, and slightly sweet flavor that will stimulate your appetite.
What is the secret to this rich, flavorful sauce? First, sauté garlic and rice vinegar to release the aroma, add a thickening agent, and then slowly pour in beaten eggs to create ribbons, giving the sauce a thick yet fluffy texture.
Can't resist the temptation of the sauce? You can order some mantou (steamed buns), preferably the golden fried ones that are crispy on the outside and soft on the inside, to dip into the spicy, thick sauce—the lingering taste is truly unforgettable. Chili Crab is typically prepared with fresh mud crabs, though some restaurants use soft-shell crabs. If you are a seafood lover, this dish is a must-try that will surely hit the spot!
Laksa
Popular Laksa shops can be found along East Coast Road, which is also the site of the legendary "Katong Laksa War." Laksa is a unique Peranakan creation. Authentic Peranakan Laksa emphasizes the freshness of coconut milk, the sweetness of fresh shrimp, and the spiciness of homemade chili oil, and it must be served with thick rice noodles.
Like most Peranakan dishes, the development of Laksa has been influenced by various regions. Laksa lemak, made with a rich, creamy coconut milk broth, is a unique variation popular only in Singapore. Additionally, there is a more intense version called Assam Laksa (also known as Indian red tea Laksa). In recent years, the flexibility and diversity of Laksa have led to the incorporation of Western flavors, such as Laksa pasta; while not a traditional dish, it remains quite delicious.
How to Eat Laksa
Famous coconut milk Laksa can be found in the Katong area of Singapore, where the noodles are cut into smaller pieces so that diners can eat them directly with a spoon.
Teh Tarik (Pulled Tea)
Teh Tarik is a popular local beverage in Singapore. Its unique significance stems from several factors: first, the Carnation brand condensed milk used is a well-known product in Singapore; furthermore, the preparation process is highly artistic, as the tea is poured back and forth between cups to create a rich foam, which is the meaning behind the word "tarik" (pull).
In Singapore, Teh Tarik has found its way into countless coffee shops, including Starbucks and The Coffee Bean & Tea Leaf, so it is not hard to find. You can see it in almost every Indian, Malay, Peranakan, or even local street-side establishment.
Kaya Toast
Kaya Toast is the most common breakfast in Singapore and can be found in any traditional coffee shop or food court. It is a simple yet unforgettable dish. In some places, it is served with soft-boiled eggs, which you can dip the toast into for extra flavor. Finish your perfect breakfast with a cup of bitter black coffee (kopi-o). Other drinks like Teh Tarik, Horlicks, and hot Milo are also great pairings. Kaya is a local spread made from eggs, sugar, coconut milk, and pandan leaves.