Singapore
Ask what Singapore eats and the answer starts with this: hawker-centre nation refining Chinese, Malay and Indian classics into obsessive one-plate icons. Look for Hainanese Chicken Rice (silky poached chicken, rice cooked in chicken fat, chili-ginger dips), Chilli Crab (mud crab in sweet-savory tomato-chili gravy, mopped with fried mantou) and Laksa (katong-style thick rice noodles in rich coconut prawn gravy). Brought by Hainanese migrants from Wenchang chicken; Moh Lee Twee’s Swee Kee, opened in 1949, popularised the plated Singapore version. This atlas has 38 Singapore dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
38 dishes.
Tau HuaySilken soybean pudding served warm or cold with sugar syrup
Tiger BeerPale lager brewed in Singapore since the 1930s, the standard hawker centre drink-
Kaya
Jam of coconut milk, egg and pandan, stirred slowly until thick and fragrant. Ready in 15 minutes prep and 1…
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Kopi
Kopitiam coffee roasted with butter, ordered in coded shorthand. Ready in 5 min prep and 10 min cooking. 1 cup.…
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Kueh Pie Tee
Crisp pastry cups filled with braised turnip, prawn and sweet chilli sauce. Ready in 45 min prep and 40 min…
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Mee Siam
Thin rice noodles in a sweet-sour tamarind and fermented bean gravy. Ready in 40 min prep and 40 min cooking.…
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Mee Rebus
Yellow noodles in thick sweet potato and prawn gravy with egg and lime. Ready in 40 min prep and 1…
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Michael Jackson
Cold soy milk poured over black grass jelly, stirred to a marbled swirl. 5 min to prepare. 1 glass. A…
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Nyonya Achar
Cucumber, carrot and cabbage in turmeric vinegar with ground peanuts and sesame. Ready in 1 hour prep and 30 min…
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Orh Luak
Oysters fried into a soft starchy egg batter with crisp edges, served with chilli vinegar. Ready in 20 minutes prep…
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Pandan Cake
Feather-light green chiffon cake scented with pandan and coconut. Ready in 40 min prep and 50 min cooking. 1 large…