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.
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Popiah
Soft wheat skin rolled around stewed turnip, egg, peanuts and sweet sauce. Ready in 1 hr prep and 1 hr…
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Putu Piring
Steamed rice-flour discs filled with palm sugar, served on pandan with coconut. Ready in 30 min prep and 30 min…
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Rojak
Fruit and dough fritters tossed in prawn paste, tamarind, sugar and peanuts. Ready in 25 min prep and none cooking.…
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Roti Prata
Crispy-flaky griddled flatbread served with fish curry. Ready in 40 min prep and 25 min cooking. 8 pratas. A breakfast…
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Singapore Sling
Pink gin cocktail with cherry brandy, Benedictine, pineapple and lime. 5 min to prepare. 1 drink. A cocktail recipe from…
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Straits Sling
Gin, Benedictine, cherry brandy, lemon and bitters lengthened with soda. 10 minutes to prepare. Makes 1. A cocktail recipe from…
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Sup Tulang
Mutton bones in a red masala gravy, the marrow sucked out with a straw. Ready in 30 minutes prep and…
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Tau Huay
Silken soybean pudding served warm or cold with sugar syrup. Ready in 20 minutes prep and 40 minutes cooking. Serves…