Joanna James
An assortment of mouth-watering flavours await in the vibrant Lion City, as diverse as the renowned cultural melting pot, treating travellers to a culinary wonderland. Embark on an exploration of local cuisine, discovering what the charming city-state has got in store for the longing taste buds.
A spoonful of flavoursome Laksa — the rich and spicy broth is unmatchable by any other, even in extensive Singaporean cuisine. The comforting noodle soup dish is a hearty meal of thick rice noodles or vermicelli in a coconut milk-based broth, served with an assortment of toppings such as chicken, prawns, fish and egg. A bowl of steaming hot Laksa is a classic dish relished throughout Southeast Asia, including lively Singapore and neighbouring Malaysia and Indonesia as well. The popularity of Laksa is beyond description, so much so that numerous regional varieties of the dish have begun to emerge — the sour, tamarind-based asam laksa and creamy curry laksa being some of the most prominent.
“Char” for stir-fried and “Kway Teow” for flat rice noodles — scrumptious Char Kway Teow is an unmissable sight when strolling the bustling streets of Singapore, for the stir-fried rice noodles is one of the most popular street dishes in the Lion City and neighbouring Malaysia. The local delicacy’s wide popularity has given rise to a host of regional varieties, but the primary ingredients, flat rice noodles, shrimps, eggs, cockles, bean sprouts, chives, and Chinese sausage, remain persistent.
A traditional Singaporean breakfast to kick off your day in beautiful Singapore, Kaya Toast is a widely relished breakfast choice in the Southeast Asian nation. In its basic form, the dish consists of two slices of toast with butter and kaya and is served at almost all hotel restaurants in Singapore, including the ones based at properties such as Dusit Thani Laguna Singapore.
Although one of the most popular dishes in Singapore, the steamed chicken rice dish has its roots deeply embedded in the south of China, specifically the tropical island of Hainan. In its basic form, it is a combination of bite-sized pieces of poached chicken and seasoned rice, complemented by a serving of chilli sauce and cucumber garnishes. The mouth-watering dish has a long history as impressive as its fusion of flavours, which dates back to the 19th century when the iconic recipe was first brought to the city-state.
For those looking to savour something truly and authentically Singaporean, a bowl of Yusheng should appease. Another delectable addition to Singaporean cuisine hailing from southern China, Yusheng, is a raw fish salad mixed with a whole host of shredded vegetables and sauces. While an unmissable sight during the festive season of the Chinese New Year, those yearning for a mouthful of Yusheng wouldn’t fail to grab a bite of the scrumptious dish at any time of the year in the Lion City.
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.
