Joanna James
Do not let the size of Singapore fool you, the metropolis juggernaut is home to a host of unique cultures that have influenced its cuisine, making it one of the most delectable in the world. Here are 5 dishes you should definitely check out.
Hainanese chicken rice, widely considered Singapore's national dish, is a testament to the simplicity of perfection. Poached chicken, prized for its incredibly tender texture and glistening skin, is served alongside fragrant rice cooked in chicken broth and pandan leaves. The dish is adorned with a trio of accompaniments - a fiery chilli sauce, a pungent ginger paste dipped in light soy sauce and a bowl of refreshing cucumber slices. Every element on the plate complements the delicate flavours of the chicken, creating a symphony of textures and tastes.
For seafood lovers, chilli crab is an absolute must-try. Mud crabs, known for their sweet and succulent meat, are stir-fried in a thick, tomato-based sauce brimming with aromatics like chillies, garlic, and ginger. The resulting sauce is a delightful balance of sweet, savoury, and spicy, coating the crab in a flavourful glaze. The dish is traditionally enjoyed with deep-fried mantou buns, perfect for soaking up the rich sauce. At Entrepôt, you can enjoy this crab dish with the best Singapore restaurant deals.
Laksa, a rich and flavorful coconut curry noodle soup, embodies the multicultural essence of Singaporean cuisine. The base of the laksa can vary depending on the region, with coconut milk curries featuring prominently. Katong laksa, a popular variant, uses a creamy, prawn-based broth brimming with thick rice noodles, fish cake slices, cockles, and shrimp. The dish is further enhanced with a dollop of sambal oelek (chilli paste) and a squeeze of fresh lime, adding a refreshing zing to the creamy broth.
Char kway teow, literally translating to "fried flat rice noodles," is a stir-fried delight showcasing the skilful use of a wok. Flat rice noodles are stir-fried with a medley of ingredients - shrimp, cockles, bean sprouts, chives, and fried eggs. The dish receives its smoky flavour from the high heat of the wok, while the dark soy sauce used for seasoning infuses the noodles with a deep, savoury taste. Each bite is a burst of flavour and texture, making char kway teow a favourite amongst locals and tourists alike.
Kaya toast, a quintessential Singaporean breakfast, offers a delightful fusion of East and West. Thin slices of white bread are toasted until golden brown and then slathered with kaya, a rich coconut jam infused with pandan leaves. The toast is often accompanied by a couple of soft-boiled eggs, allowing diners to dip their toast into the runny yolk for a luxurious bite. For an extra sweet treat, a cup of kopi (coffee) or teh (tea) is a perfect pairing, providing a warm and comforting complement to the toast.
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.
