Joanna James
Singapore is a veritable melting pot of cultures. The nation's food culture is as diverse and flavoursome as its people. Here are 10 of the most exotic dishes in Singapore.
Chili Crab is so well loved in Singapore that it is pretty much a national dish. The dish first made its appearance in 1956 when an inventive woman tried out a different method of cooking crab. After a while, a chef added a new twist to the dish with a dollop of 'sambal sauce' (spicy chilli and shrimp paste). Locals love this dish so much that even during an outing solely focused on luxury retail therapy, Singaporeans make their way into Orchard road restaurants to savour a dish of chilli crab.
Hainanese chicken is a dish of melt in your mouth chicken pieces served on fragrant rice accompanied by soy sauce, sesame oil and cilantro. Most restaurants in the famous Orchard road such as the one at the Grand Park Orchard serve this dish to guests. The rice borrows fragrance from chicken broth seasoned with ginger and pandan leaves in which it is boiled.
Nasi Lemak is a dish of fluffy rice cooked in coconut milk and pandan leaves. Chefs serve this dish with fried fish or chicken wings, fish paste, a handful of peanuts, fried anchovies, slices of cucumber and spicy sambal. Singapore's Malay population introduced Nasi Lemak to the nation.
A pork rib soup of humble origins, 'Bak Kut Teh' is a rich broth made out of pork ribs simmered in herb-infused water for hours. The soup demands meticulous attention and exactly the right amount of spices and herbs to achieve its complex and appetizing taste. The ideal 'Bak Kut Teh' dish should have pork that falls off the bone.
You can find Otak Otak at restaurants that serve Malaysian dishes. Otak Otak is concocted out of grilled or steamed fish blended with tapioca starch. Otak Otak is presented in a banana leaf wrapped around the delectable mix. You can order this as a side dish or eat it as a side dish with rice.
Kaya toast with Kopi (coffee) is an exotic version of a generic breakfast dish, the kind you find only in Asia. Doesn't buttered toast with kaya (a jam-like mix made with eggs, coconut milk, sugar and pandan leaves) and of course coffee sound exotic? It sure is and if you are more of a tea drinker you can substitute coffee with tea. Some like to eat a soft-boiled egg along with their kaya toast.
Singapore's South Indian population introduced this light yet flavourful flatbread meal. The roti is a pancake-like bread and all you have to do is tear off pieces of the roti and dip those into the meat or vegetable curry which they serve.
One of the most popular street foods not just in Singapore but also in South East Asia, Murtabak is a pancake filled with eggs, chicken, beef or mutton. You can find these at Indian Muslim restaurants in Singapore. Some restaurants serve vegetarian, sardine or venison fillings too.
Another dish that the Indian Muslim population introduced to Singapore, Biryani is a fried rice dish made with long grain basmati rice, vegetables, meat various spices such as nutmeg and cloves. The dish is usually topped with a boiled egg. You can enjoy biryani with chicken or mutton curry.
Hokkien Mee is stir-fried rice and egg noodle dish. Chefs pile up the dish with crispy prawns, oysters, squid, a sprinkling of spring onions and a dash of lime served with a sublime fish sauce. It is a southern Chinese dish and in true Singaporean style, they serve sambal, red hot chilli and soy sauce with it.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
