Singapore delivers more than just city skylines and spotless streets. Its vibrant food scene tells a deeper story—one made of spice, history, and cultural collisions. Whether you're stopping over for a few days or wrapping up a week-long trip, skipping the culinary staples would leave your journey incomplete. From hawker stalls to Peranakan kitchens, here's a quick guide to the food to try in Singapore before your flight home.
Singapore’s hawker centres are home to some of the most iconic foods to try in Singapore. These bustling open-air food courts unite Chinese, Malay, and Indian culinary traditions, offering authentic meals at affordable prices for both locals and visitors. Among the many dishes available, Hainanese chicken rice, char kway teow, and satay are staples that define the city’s food culture.
Hainanese chicken rice is often considered Singapore’s national dish. It features tender poached chicken served with fragrant rice cooked in chicken stock and garlic, accompanied by chilli sauce and dark soy sauce for extra depth of flavour. While its presentation is simple, preparing it well demands precision and skill, making it a true culinary benchmark for hawker stalls.
Char kway teow combines flat rice noodles stir-fried with egg, Chinese sausage, prawns, bean sprouts, and cockles. Smoky from the wok, this dish remains greasy yet irresistible.
Satay consists of skewered and grilled meat served with peanut sauce, rice cakes, onions, and cucumber. Whether chicken or beef, satay’s aroma and flavour define Singaporean street food.
Visitors exploring hawker centres like Maxwell, Lau Pa Sat, or Old Airport Road always find something memorable to eat before leaving.
Many of the foods to try in Singapore have roots in Southern Chinese provinces. Dim sum, roast meats, and noodle dishes feature heavily in local menus. Singapore’s Chinese food culture blends Teochew, Cantonese, and Hokkien traditions.
Bak kut teh, a peppery pork rib soup, uses garlic and white pepper to create a bold broth. Served with rice and fried dough fritters (you tiao), it suits both lunch and dinner.
Wanton noodles consist of springy egg noodles tossed with light soy sauce and topped with char siu, vegetables, and dumplings. Some versions come dry, others in soup.
Roast duck, often seen hanging in Chinese eateries, features crisp skin, juicy meat, and a sweet glaze. It’s commonly served with rice or noodles.
Chilli crab deserves special mention. Mud crab gets stir-fried in tomato-chilli sauce and eaten with fried buns. Tourists often cite it as the highlight among all the food to try in Singapore.
Malay and Peranakan cuisines shape much of the city’s food identity. Spices, coconut milk, and sambal (chilli paste) play central roles. Tourists seeking bold flavours find these dishes especially satisfying.
Nasi lemak consists of rice cooked in coconut milk, accompanied by fried chicken, sambal, anchovies, boiled egg, and peanuts. Banana leaf adds aroma. It appears at breakfast stalls and casual lunch places.
Mee rebus features yellow noodles in thick sweet-spicy gravy made with potatoes and fermented soybean. A hard-boiled egg, lime, and green chilli usually complete the bowl.
Laksa blends Chinese and Malay influences. Katong laksa, its local version, contains rice noodles in spicy coconut curry soup with prawns and fishcake. Customers eat it with a spoon, as noodles come chopped.
Ayam buah keluak, a Peranakan chicken stew, includes black nuts and tamarind. Earthy, tangy, and rich, it’s complex and not found in every eatery. Curious diners should try it before leaving Singapore.
Indian food plays a major role in Singapore’s culinary scene. Little India and other districts offer options from North and South Indian cuisines. Bread, curry, and rice dishes dominate menus.
Roti prata, a fried flatbread, appears plain or filled with cheese, egg, or banana. Diners dip it in fish or mutton curry. Its crispy layers and chewy texture attract repeat visitors.
Fish head curry blends South Indian spice with Chinese-style fish head. Tamarind gives sourness, and vegetables like okra or eggplant add texture. It’s served in claypots or steel trays and eaten with rice.
Biryani in Singapore usually comes with spiced chicken or mutton buried under long-grain basmati rice. Hard-boiled eggs, raita, and papadum complete the plate. It’s heavier than most dishes, suited for lunch or dinner.
Thosai (or dosa) is a thin, fermented crepe made from rice and lentils, served either plain or filled with spiced potatoes. Accompanied by chutneys and sambar (a lentil-based soup), it is light yet full of flavour, making it a favourite among visitors.
ALSO READ: The Health Benefits of Eating at Indian Restaurants
After sampling savoury dishes, many tourists turn to desserts and cooling drinks that showcase Singapore’s tropical character. Chendol layers pandan jelly noodles, red beans, coconut milk, and gula melaka (palm sugar syrup) over shaved ice. The mix of textures and sweetness makes it especially refreshing in hot weather.
Ice kacang piles flavoured syrup and condensed milk over a colourful tower of shaved ice filled with jelly, corn, red beans, and attap seeds. It looks chaotic but tastes refreshing.
For something simpler, kaya toast with soft-boiled eggs and kopi (local coffee) remains a breakfast staple. Kaya, a coconut jam flavoured with pandan and eggs, is spread over toasted white bread with butter. Locals often dip the toast in soy-sauced eggs, enjoying a blend of sweet, savoury, and creamy flavours.
For drinks, try sugarcane juice, bandung (rose syrup milk), or teh tarik (pulled milk tea). These beverages refresh after spicy or salty meals.
Leaving Singapore without sampling these iconic meals would be missing out on the city’s true essence. Explore more local food to try in Singapore and discover tips for building a balanced diet and a healthier lifestyle while travelling. Visit Taste of SG for food, diet, health and fitness, and lifestyle insights that make every meal and moment matter.
