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Originally Posted On: https://everydaytourcompany.com/7-must-try-dishes-on-an-ultimate-street-food-tour-in-singapore/
7 Must-Try Dishes on an Ultimate Street Food Tour in Singapore
Singapore is a food lover’s paradise, renowned for its vibrant street food culture that showcases the rich culinary heritage of its diverse ethnic groups. On your ultimate street food tour in Singapore, make sure to savor these must-try dishes that will take your taste buds on a delicious journey through the city’s multicultural tapestry.
1. Hainanese Chicken Rice
No trip to Singapore is complete without trying Hainanese Chicken Rice. This dish features succulent poached chicken served on a bed of fragrant rice, cooked in chicken stock. Accompanied by a tangy chili sauce, minced ginger, and dark soy sauce, it’s a simple yet incredibly flavourful meal.
Hainanese Chicken Rice traces its origins to Chinese immigrants from Hainan province in southern China. It was adapted from the Hainanese dish called Wenchang chicken. In Singapore, the dish has evolved to include local influences using ingredients like pandan leaves in the poaching liquid. It has become a national favorite and a symbol of the island’s multicultural culinary landscape.
The chicken is poached until tender and juicy, then served with rice that has been cooked in the chicken broth, giving it a rich and savory flavor. It is garnished with cucumber slices and accompanied by a chili sauce made from red chilies, garlic, and ginger, as well as a dipping sauce of dark soy. You can find this beloved dish at various hawker centers and food courts throughout Singapore, such as Tian Tian Hainanese Chicken Rice at Maxwell Food Centre.
Special Addition: To make Hainanese Chicken Rice extra special, some stalls offer it with a side of fragrant garlic rice, which adds an additional layer of flavor. Another unique twist is the use of crispy chicken skin, which provides a delightful contrast in texture.
2. Nasi Lemak
A staple in Malay cuisine, Nasi Lemak is a fragrant rice dish cooked in coconut milk and pandan leaf. It’s typically served with a spicy sambal, crispy fried anchovies, roasted peanuts, boiled egg, and cucumber slices. Choose from accompaniments like fried chicken or fish for a hearty and satisfying meal.
Nasi Lemak originated as a farmer’s meal in Malaysia, providing a hearty and affordable meal to sustain them throughout the day. Its name translates to “rich rice,” referring to the creamy richness from the coconut milk. Over time, the dish has become a beloved comfort food across Malaysia and Singapore, with many variations and accompaniments.
The rice is soaked in rich coconut cream and then steamed with pandan leaves, giving it a unique fragrance. It is served with a spicy sambal made from chili peppers, anchovies, shallots, and garlic, along with crispy fried anchovies, roasted peanuts, boiled egg, and cucumber slices. Halal-certified stalls like Selera Rasa Nasi Lemak in Adam Road Food Centre are popular spots to enjoy this dish.
Special Addition: For an extra-special touch, some versions of Nasi Lemak include a side of crispy fried chicken or rendang (slow-cooked spicy beef), which adds depth and complexity to the meal.
3. Roti Prata
This South Indian flatbread is a beloved street food item that is crispy on the outside and soft on the inside. Enjoy it plain or with fillings like egg or cheese, and dip it in a side of curry for an explosion of flavors. For a vegetarian option, opt for plain or egg prata without meat curry, and you’ll still experience the delightful textures and taste.
Roti Prata, known as “parotta” in Tamil, was brought to Singapore by Indian immigrants. It has become a local favorite, often enjoyed for breakfast or as a late-night snack. The dish reflects the Indian influence on Singaporean cuisine, showcasing the diversity and adaptability of street food in the city.
The dough is made from flour, water, sugar, and ghee, then stretched and folded multiple times to create layers. It is fried on a griddle until crispy and golden brown. Common accompaniments include dhal (lentil curry) and fish or chicken curry. You can find delicious Roti Prata at places like The Roti Prata House on Upper Thomson Road.
Special Addition: For a unique twist, try adding sweet fillings like banana or chocolate to your Roti Prata, creating a delightful dessert version of this classic dish. Another variation is the use of kaya (coconut jam) for a rich and indulgent treat.
4. Satay
Satay is a popular Malay dish of skewered and grilled meat served with a luscious peanut sauce, rice cakes (ketupat), and a side of cucumbers and onions. Whether you prefer chicken, beef, or mutton, the smoky char and savory marinade of the satay will leave you craving more.
Satay has its roots in Indonesian cuisine, particularly in Java and Sumatra, and was introduced to Singapore by Malay immigrants. The dish is inspired by Middle Eastern kebabs, adapted with local spices and flavors. Today, satay is a quintessential street food in Singapore, enjoyed by locals and tourists alike.
The meat is marinated in a blend of turmeric, coriander, lemongrass, garlic, and other spices, then skewered and grilled over an open flame. It is served with a peanut sauce made from ground peanuts, coconut milk, and spices. Satay stalls like those at Lau Pa Sat’s Satay Street offer an authentic taste of this delightful dish.
Special Addition: To elevate your satay experience, some vendors offer satay with a side of pineapple puree, which adds a sweet and tangy contrast to the savory peanut sauce. Another unique addition is the use of lemongrass sticks as skewers, imparting a subtle citrus aroma to the meat.
5. Laksa
Laksa is a spicy noodle soup that perfectly blends the flavors of Chinese and Malay cuisines. With its rich coconut milk base, tender rice noodles, and toppings like shrimp, fish cakes, and chicken, each spoonful is a burst of flavor.
Laksa is a testament to the fusion of cultures in Singapore, with roots in Peranakan cuisine, which combines Chinese and Malay culinary traditions. The dish is believed to have been developed by Chinese immigrants who settled in Southeast Asia and adopted local ingredients and cooking methods. The name “laksa” may derive from the Sanskrit word “laksha,” meaning “many,” referring to the multitude of ingredients used.
The broth is made from coconut milk and curry paste, giving it a creamy and spicy flavor. It is poured over rice noodles and topped with ingredients like shrimp, fish cakes, and boiled eggs. Katong Laksa on East Coast Road is renowned for its delicious and authentic laksa.
Special Addition: For an extra burst of flavor, some versions of laksa include cockles, adding a briny and chewy texture to the dish. Garnishing with fresh Vietnamese coriander (laksa leaf) also enhances the aromatic quality of the soup.
6. Vegetarian Bee Hoon
For a vegetarian delight, try Vegetarian Bee Hoon, a dish of stir-fried rice vermicelli mixed with a variety of vegetables, tofu, and sometimes mock meats. This Chinese dish is not only light and flavorful but also caters to those looking for plant-based options while exploring Singapore’s street food scene.
Vegetarian Bee Hoon is a common offering at vegetarian stalls in Singapore, often run by Buddhist vendors who cater to a vegetarian or vegan diet. The dish is part of Singapore’s rich tapestry of Chinese cuisine, reflecting the influence of Chinese immigrants and their culinary traditions adapted to local tastes and dietary preferences.
The vermicelli noodles are stir-fried with soy sauce, mushrooms, carrots, cabbage, and sometimes mock meats like soy-based char siu. It is often garnished with fried shallots and served with a side of pickled green chilies. Vegetarian Bee Hoon can be found at many vegetarian stalls in hawker centers, such as those at Fortune Centre.
Special Addition: To add more depth to this dish, consider topping it with a dollop of sambal chili for a spicy kick. Adding fresh herbs like cilantro or Thai basil can also provide an extra layer of freshness and complexity.
7. Chendol
Cool down with Chendol, a refreshing dessert that combines shaved ice with coconut milk, green rice flour jelly, red beans, and a drizzle of gula melaka (palm sugar syrup). This Peranakan dessert is a perfect end to your culinary adventure, offering a sweet and satisfying conclusion.
Chendol has roots in Southeast Asian culinary traditions, with variations found in Malaysia, Indonesia, and Thailand. In Singapore, it is a beloved Peranakan dessert, showcasing the blend of Chinese and Malay influences. The use of palm sugar and coconut milk highlights the region’s tropical ingredients and flavors.
The shaved ice is topped with coconut milk, pandan-flavored green jelly noodles, sweetened red beans, and a generous drizzle of gula melaka. It is a refreshing and sweet treat perfect for Singapore’s warm climate. You can find Chendol at hawker centers and dessert stalls like Old Amoy Chendol at Amoy Street Food Centre.
Special Addition: To enhance the richness of Chendol, some versions include durian pulp, adding a creamy and pungent flavor that durian lovers will appreciate. Another delightful twist is the addition of attap seeds (palm seeds), which add a chewy texture to the dessert.
Embark on a street food tour in Singapore, and you’ll discover a gastronomic paradise that celebrates the island’s diverse cultural heritage. From savoury to sweet, Halal to vegetarian, these must-try dishes ensure that every palate is catered to, making your food journey unforgettable. Book your street food tour with the Everyday Tour Company today to experience these culinary delights firsthand and uncover the hidden gems of Singapore’s vibrant food scene.
