5 Singaporean Classics: The Most Delicious Dishes in the Lion City

Hainanese Chicken Rice is often hailed as Singapore’s national dish. At the outset, it may look like a simple dish of chicken rice, but the looks are quite deceptive, as this dish packs flavour from rich chicken stock and the accompanying condiments.

Its origins trace back to Hainanese immigrants who adapted their traditional Wenchang chicken dish to fit local tastes. Today, it is everpresent in food courts, hawker centres, and high-end restaurants. Many food connoisseurs seek out renowned spots such as Tian Tian Hainanese Chicken Rice at Maxwell Food Centre, which gained international fame after celebrity chef Anthony Bourdain acclaimed it for its high quality flavours.

For those staying in a Singapore luxury hotel, in-house dining options often include gourmet versions of this beloved dish, elevating the experience with premium ingredients and refined presentation.

The Chilli Crab is one of those dishes that should be had to firmly root your presence in a new country. This dish features fresh crabs stir-fried in a deliciously spicy tomato-based sauce. The sauce, thickened with eggs, is best enjoyed by dipping mantou (fried or steamed buns) into it.

The dish was invented in the 1950s by Cher Yam Tian, who initially sold stir-fried crabs with bottled chilli sauce from a pushcart. Over time, this small-time operation has inspired a wide range of restaurants into adapting their own versions of them. Popular dining establishments such as Jumbo Seafood and No Signboard Seafood are well known for their signature chilli crab preparations.

Laksa is a flavourful noodle soup that blends Malay and Chinese influences, embodying the essence of Peranakan cuisine. The most famous version in Singapore is Katong Laksa, which features thick rice noodles cut into shorter lengths, served in a fragrant coconut milk-based curry broth with prawns, fishcake, and cockles.

The dish has a rich history, believed to have originated from Chinese immigrants who settled in the Malay archipelago and adapted their noodle soup recipes to local spices and ingredients. The addition of coconut milk and laksa leaves gives it a distinctively Singaporean touch.

Food lovers can enjoy this dish at popular spots like 328 Katong Laksa, which has gained a loyal following for its well-balanced spice and creamy broth. Those staying at centrally located accommodations such as Orchard Hotel Singapore will find themselves within easy reach of some of the city’s best laksa eateries, making it convenient for a quick and satisfying meal.

Char Kway Teow is a beloved hawker dish made from flat rice noodles stir-fried over high heat with dark soy sauce, eggs, Chinese sausage, cockles and bean sprouts. This dish has a famously smoky aroma, known as "wok hei" (breath of the wok), which is borne out of technical wok frying methods.

This dish was very common among labourers, as it was very fuelling due to its high carb and protein content. Over the years, it has evolved into a sought-after street food staple, with variations incorporating seafood and extra egg for added richness. Some of the best Char Kway Teow can be found at Hill Street Fried Kway Teow and Outram Park Fried Kway Teow Mee, both of which have gained cult followings.

Hokkien Mee is another classic Singaporean noodle dish, featuring a mix of yellow noodles and rice vermicelli stir-fried with prawns, squid, eggs, and a rich seafood broth. This dish is typically served with a dollop of sambal chilli and a squeeze of lime for an extra burst of flavour.

Its roots trace back to Hokkien Chinese immigrants who adapted their Fujian-style noodles to local ingredients and cooking techniques. Over time, the dish has become a mainstay in Singaporean cuisine, with variations ranging from dry to gravy-rich versions.

Foodies often head to renowned stalls such as Nam Sing Hokkien Fried Mee or Geylang Lorong 29 Hokkien Mee, both of which serve exemplary versions of this beloved dish.