The 5 Best Street Foods in Singapore - Unleash the foodie in you in the vibrant Lion City

The combination of fluffy white rice with braised or roasted duck is a Singaporean classic that is relished throughout the city-state. Served on a gleaming white dish, it is as pleasing to the eyes as it is to your taste buds. For those who like it crispy and crunchy, the duck is subjected to the seasoning of cinnamon, ginger, or anise, which is then hung and roasted until crispy. The braised duck, however, takes a rather easier approach, where the meat is slowly cooked in a generously seasoned broth. No matter how you’d like your Khao Na Pet, you are treated to a mouthful of luscious goodness nonetheless. To further enhance your relish, complement your steaming dish of joy with tofu, vegetables, or hard-boiled eggs with a spicy dipping sauce.

While the strongly synonymous spicy noodle dish of Laksa is certainly no stranger to Singapore, Curry Laksa or Curry Mee is a spicy noodle “soup” dish based on traditional Laksa. It is one of the numerous varieties of the city-state’s quintessential noodle dish and is influenced by a few different cuisines — Indian, Chinese, and Southeast Asian being some of the most prominent. Coconut milk and curry are two of the most crucial ingredients of the dish, which gives Curry Laksa its distinctive creamy, sweet and spicy sauce, the very element that makes the dish distinct from ordinary Laksa.

Flat rice sheets, pig tongue, offal, pork rinds, pork belly, hard-boiled eggs, fishcakes, and preserved vegetables — all come together in a tangy soy sauce broth to put together a scrumptious bowl of Kway Chap. The delectable dish can be found being served at all cafes, eateries and even at fine dining restaurants, perhaps at an elegant Balestier Hotel, Singapore, the likes of Value Hotel Balestier.

A delicacy typical of the festive Chinese New Year celebrations, Yusheng has its roots in south China and is relished throughout Southeast Asia, including the vibrant Lion City. As is the slew of striped raw fish, shredded vegetables, sauces and condiments that go into the flavoursome dish, Yusheng also has more than a few monikers referring to it — yee sang, yuu sahng, lo sahng and finally, Prosperity Toss.

Roti may have its roots deeply embedded in the other-worldly nation of India, but Southeast Asians can’t seem to have enough of their quintessential flatbread, and Singaporeans are certainly no exception. Crispy on the outside and soft and fluffy on the inside, Roti Prata — or roti canai, roti chanai, roti chennai or roti cane, as it is also known — is an undoubtedly unmissable treat for anyone to the Lion City.