Singapore Investment Immigration must-know Singapore Food Guide:
1. Satay
This is a traditional dish of the Malays, consisting of skewers of grilled meat, simply categorized into chicken, beef, and lamb, with the most important accompaniment being a bowl of rich peanut sauce, simmered with lemongrass, galangal, garlic, dried chili, shrimp paste, and more, creating a delightful flavor that is sure to intoxicate you!
Recommended:
Lau Pa Sat Satay Stalls on Boon Tat Street;
Shi Xiang Satay at Chinatown Complex;
Warong Sudi Mampir at Haig Road Food Centre.
2. Char Kway Teow
The best "Char Kway Teow" has a hint of sweetness from seafood and Chinese sausage, a touch of soy sauce aroma, and a bit of the steaming smoke from the wok~~ As its name suggests, "Char Kway Teow" is an extremely common snack, yet one of the most difficult to perfect. When a hawker is frying Char Kway Teow, pay close attention; if they are focused and only fry a little at a time, do not mind how long the queue is, as you have certainly encountered a true master of Char Kway Teow!
Recommended:
Hai Kee Teochew Char Kway Teow at Commonwealth Avenue Cooked Food Centre;
Outram Park Char Kway Teow at Hong Lim Market & Food Centre on Upper Cross Street;
Stall 17 Char Kway Teow at Zion Road Food Centre.
3. Rojak
Singapore's "Rojak" comes in two different flavors: Indian-style and local Singaporean. The Indian-style "Rojak" mainly consists of vegetables, fish cakes, fish balls, coconut cake, and egg cake, served with a hot, sweet, and slightly spicy peanut sweet potato sauce. Singapore's "Rojak," on the other hand, is entirely different, primarily made up of various fresh fruits and vegetables, along with fried tofu, youtiao (fried dough), and occasionally small pieces of cuttlefish, mixed with a special sweet and spicy sauce, and topped with crushed roasted peanuts, offering a complex taste of sweetness, spiciness, saltiness, crunchiness, and juiciness, making it quite appetizing!
Hoover Rojak at Whampoa Drive Temporary Hawker Centre;
Brothers Rojak at Clementi Avenue;
Rojak Popiah Cockles at Maxwell Food Centre.
4. Bak Kut Teh
"Bak Kut Teh" is made from pork ribs and meat pieces, slow-cooked with garlic and seasonings. Before eating, some greens are boiled in it, then served with rice or youtiao, accompanied by shredded red chili mixed with dark soy sauce. Like "Hainanese Chicken Rice," "Bak Kut Teh" originates from China but has been popularized in Singapore. The Singaporean version of "Bak Kut Teh" typically does not have herbal flavors and has a clearer broth.
