Baku Kitchen! An independent reference of traditional food

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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  • Bak Kwa

    Sweet, sticky sheets of pork marinated in sugar and soy, grilled over charcoal. Ready in 40 min plus overnight marinating…

  • Char Kway Teow

    Flat noodles wok-charred with prawns, cockles, egg and Chinese sausage. Ready in 25 min prep and 10 min cooking. 2…

  • Chilli Crab

    Mud crab in sweet-savory tomato-chili gravy, mopped with fried mantou. Ready in 35 min prep and 25 min cooking. 4…

  • Kaya Toast

    Charcoal toast with coconut jam and butter, soft-boiled eggs, kopi. Ready in 20 min prep and 50 min cooking. 4…

  • Laksa

    Katong-style thick rice noodles in rich coconut prawn gravy. Ready in 45 min prep and 50 min cooking. 4 servings.…

  • Satay

    Grilled skewers with peanut sauce and lontong; countless regional versions. Ready in 40 min prep and 25 min cooking. 6…

  • Hainanese Chicken Rice

    Poached chicken with fragrant rice and chili-ginger sauce. Ready in 40 min prep and 1 hr 15 min cooking. 4…

  • Million Dollar Cocktail

    Gin, sweet vermouth, pineapple, grenadine and egg white, shaken frothy. Ready in 5 min prep and 2 min cooking. 1…