I know Singapore is a blend of cultures, so there are many different foods from each culture..

But, are there any foods that are unique to Singapore? You know, maybe some foods that mightve came as a result of Singapore being so blended and mixed? post some and talk about them if you know any..thx

rojak? i dunno. is there rojak in malaysia or in indonesia?

rojak is called rujak in indonesia, iirc...

and since singapore is a cross road located between malaysia and indonesia, most of the food there are a collection from both, plus the chinese and indian food introduced by the chinese and indian settlers.

Singaporean noodles ? you know the pan frying thin noodles with curry and assortment of meats and vegies. Yummy!

^ that's called nom bajok and its also a cambodian dish lol

That is not authentic SG cuisine. The 'Singapore pan fried noodles with curry and assortment of meats and veggies' you see in menus in chinese restaurants abroad...that's a fake! it's not even eaten in SG!

Yes, as a matter of fact, there are some dishes that are uniquely Singaporean as a result of its ease meets east bled and East meets west blend that are not found in other parts of the world or transpalnted by migrants:

1. fish head curry - when Indains cooked fish head in its spicy brew for their sino counter parts. In Melbounre , Australia, this was introduced by migrant shops.
2. Indian rojak - Fish balls, flitters and Indian style tempuras eaten with chilly or sambal sauces . Adpotd by Malaysian Chineses .
3. The Singaporean sling of course! The receipe is still a secret
4. Satay Meehoon. Now it is offered by Malays in Johore and other parts of Malaysia
5. Roti Hamlet. This is campur Malay -Indian stlye roti partaha shaped into a bloggy rectangualr house introduced by the Malays. eaten with chilly relsihes or curry gravy.
6. Halal beef noodles, dry noodles, yong tau fu , kuay tiow . This lsit of Signaporean Hala culinanry is inexhaustive!
7. Pakistan goat intestine and red sambal quail curry in little India . These are foods intoduced by the hybrid of Indian and Malay muslims. Cannot get them elsewhere but Pakistan.
8. Recent discovery and introduction - Algerain pita bread or buns with roast beef or lamb --- Lembu Gambing pagar in a bread roll bun eaten with red spainish onions and yoghurt. Introduced by a Javanese trader who learned it from his freind in Algeria . Available only in Sultan gate square stall during Ramandan and no where esle in Singapore.
9. Very spicy and full of gravy Ayam pagi on rice with lettuce . This is an exotic Malay Arabain dish only eaten in Geylang Serai .
10. Hainamese beef noodles - thick black vinger gravy coated in thick mee hoon or chu Mei fen. Hainamese culinary is not very well known in Singapore .
11. Beef tripe satays - National Youth park and Geylang markets.
12. Yau char kwei stuffed with squid and Teochew warter chest nut flour pudding . Not to confuse with the steamed Cantonese purple cake.Note that the Indain-Malays offer the Prawn cake version using the same chest nut flour .
13. Bamboo cakes of Chinatown Sago lane. These are steamed flour puddings using long bamboo pipes
14. Mee hoon Rebus. Usually the egg noodle version is callaed mee Java.
15. Roti parata ice cream in holland Village stall. The Malaysain malays only make the savoury ones.
16. Mee Halam and Bundung. Not very popularly eaten elsewhere .
17. Malay Potato curry ball in geylang Serai. Can you think of any esle who will make this? a big mesh curry potato ball stuffed with vegies etc.
18. Red Devil chicken curry. Thai-Eurasion version has an addition of char siew.
19. Bread talk has its own paroachal specialties such as nonyna bak zhang buns
20. Otak , fsih ball and fsih cake rolls. What about Moses Lim chilly and pepper crabs? Available in Albrt Street
21. Kaya and yam dumplings --- Unique Teochew style pastries only in Singapore . Purese or wallet in shape. Malay kaya dumplings comes from johore are little hemisphere lump buttred pastires made with equi toaster dumpling machine.
22. Unique Malay breads - there are numerous since the days of yore. Heard of the Signaporean Zebra? Waht about Roti John?
23. Tortise soup tonics - Shan rui tang and snails in chilly sour sauce. Lavander squre Hawker centre.
24. Ponggul Seafood Mee Goreng . Mee Goreng fired in Sambal and sotong pieces. A definate local treat!
25. Red sauce or Angchow Foochow Sapre ribs Mee sau. Lucky Plaza basement and no where else!

awesome you guys...so would singapore zebra and tortise soup tonics be a good meal? with a side order of Beef tripe satays

achar-lemoh bertumis rempah

yeh its a little small, but that's uniquely singapore cuisine

http://en.wikipedia.org/wiki/Cuisine_of_Singapore

there's a cross cultural section too. But i believe most of the dishes are purely S'porean. They're inspired by other types of cuisines but the way they're cooked makes it really S'porean. Chicken rice is typically S'porean.

Chicken rice originated from the Hainan island of China. My dad told me that these hainanese migrants to Singapore usually became professional chefs on board of ships. Many of these Hainanese sailor chefs stayed in Singapore and they brought alot of their international expertise. For example, there is only one Russian restaurant on Orchard Rd, the chefs were Hainanese folks who had worked on board of Russian vessels for yonks. The western cuisine served in the Raffles hotel used to be cooked and served by Hainanese.

Chicken rice is now a typical dish you find in Singapore, but it's a Hainan dish originally but we have it with three sauces - ginger chilli and soya!


Chicken rice set


chicken rice balls are really popular as well... yeah balls... they look and taste good


Singaporeans queuing for famous chicken rice balls..!

I don't think Singapore has any "unique" food. Singaporean food is exactly the same like what is eaten in Malaysia be it chinese, indian or malay food.

Yes I have to agree with you on this. Singaporean food is like sambal belacan ....all mix with everything

Even the Singapore national costume is difficult to choose.....in the end the PAP decided to wear white during the national day parade

They wear white for a reason la...bro. Yeah...white as lilies!!!

No no no.. Only Singaporean eat "Singa" for lunch

Damn it! I got gipped!


. Seriously
Is lion commonly found in Malaysia or Singapore ?

^ no, not lion, it's tiger... tiger...




slug

Singapore food nothing much different from Malaysia and Indonesia.

You made me wanna go and eat there

For me when I think about Sporean food I think about
Chicken rice ( Is it true that Sporean eat chicken rice by hand)
Satay
HaloHalo

If u have dined regularly in SG I think u will u would not have made the above statement.
Take chicken curry for instance. The Indian preparation is different from the Malay. The Malay chicken curry is different from the Indonesian. Have u heard of Hainanese Curry chicken rice. U can try it in SG. Japanese curry is again different preparation from the others. What about fusion preparation, if u have heard it!

Even for the well known Hainanese Chicken rice there are many version here. Preparing by the Cantonese is different from the Hokkien.

If u want to really try out SG food visit makan sutra site and hopefully it will enlighten u on food in SG.

Thats Kaw Mun Gai. its becomes Thai dish already. you can find that in every food court in BKK and school canteens.

No, Not by hand. Only the rice balls are eaten by hand following the authentic Hainamese way.

Of course:

Indains have many versions of Pakoras, the traditional deep freid dail flour or pea flor dumplings. In Takashymaya, the Indains in the basement food court has cheese and crab pakora, a truly Singaporean fusion and innovation! In fact, the whole of Takashymaya food crt baseemnt has lots of fusions. The best is the Horishma Pancake freid noodles ----- Freid soba or udon sandwhich btw two pancakes eaten with preerved ginger and plum juice.

Other Fusions I have recently come across is from the Phillippines . The CGU church at Bayview hotel offers its profusion ----- deep freid chicken with pasta bolonise. Phillipino food with mixtures of its exotic taste is vast from rome, Spain, Porgutal, borneo and China .

Then there are the popularly sold baked crsut pastry hunge curry puffs. Orange crispy texture and shapes in Rectangluar purse and triangles. The former Mutton filling, the lattter all diced soicy potatos for vegeterains.

Vegeterain dinning is fused with Ideas from India and China ---- Vegetabke byrani is sold along side Chinese saucy vegeterain mee sau in deliocious gravy and non-fattening

The malay snacks offers a huge varities of kuiehs from Burma, Thailand and sumatra and Perankan . How fused and confused can you get ?Then there are the Arab and Turkish malays who sell three varitiyies of rice @ Arab st ---- Afghan, Turkish byranyi and Persian (Pakistan). most aunthentic are te lesser known Maaly biscuits --- Peanut biscuits made entriely from processed ceshews and Cats tounge , the Kucing Ladar adpted from the dutch in Malacca days of yore. Now, the Maalys even sell Baked or siu pao of chicken filling since the pig is taboo to them !

To say that there is no unique singaporean foods and it is all a melting pot is truly ignorant & superficail . Ponggul seafood Mee Goreng though Indian is cann ot be comapred elsewhere in terms of its local adaptation . Then there is the Jaapnese pan piiza made from batter of Salmon fish and squid fillings and seafood stick adopted by the Malay peddlars --- a more colourful . flavoursome and eye -catching boost to its boring flatten Japanese.

Can you honestly say that no one has imitated the Singaporean sling? And do you want Moses Lim to come shaking his fist on your heads for slandering the unique stlye of Chilly pepeprred carbs crabs and Rosnna to be insulted thst her roti johns are less Singaporean Malay ? and where esle can you get the singaporean Zebra ?

Right now, even here in downtown Melbourne, singapore Bubble tea abounds in efery street and shopping mall. Can you also say that Red devil's chicken is well known amongst the Eurasian community as its heritage dish ? The only one I came across overseas was in Adelaide Rundle street mall ---- Red devil chicken wings but Mexican and cartainly not not Eurasain Singaporean !

and what about the Sago Lane hawker's sweets --- can you say Ah bo leng or the Glutinous round balls with 6 diffrent fillings in peanut sweet soup is eaten eslewhere too ! If that is the case, why are the tourist dying for bowls of it tot e full ? And waht aboutthe sticky gutuonus rice sreamed meticulously in bamboo tubes ? Only te dilligent toil of our forebears would do that ! and puirely by hand !
There is only the 1960's five foot way hawkers popiah candy or Ching teng popiah which are cameral slices with peanut crushes wrapped in Popiah skins and today, no one esles cares to reproduce this children treat unless back in Old Hokkien town . There is also the Hakka abacus beads ---- flour shaped beads eaten with fried shallots . How Singaporean can you get ! Kuey chap or stewed pig offals in black soy with Chinese hand made noodles is a Hokkien toechew innovation . The mainland Chinese certainly knows nothing of this! Its foochow saucy spreribs is equalaly complementory !
Then there is the Malay who taught me to eat Beef satay in Mee rebus gravy . A fully Turban shik in singapore's Sungei rd market food court makes and sells his own chinese stlye vegeterain popiah and you won't find a shik making and selling popiah eslewhere I can gurantee you that!
Then there is the all aunthentic goreng pisang francshie offering goreng Pisang, jackfuriuts and Cassava . no where esle is there another franshise like this . Thereis also the Fired do8gh sticks or you tiow eaten in sugary caramal sauce mixed with peanuts and seame . Prserved cultttle fish with Kangkong or Water Colonovolus has caught on with the Malays too offering ti covred in sweet chilly sauce. Frog legs cooked in ginger wine clay pot dish of Ppark is not found eslewhere either and so re the claypot traditional chicken rice which also comes wirth dried oysters, pork slices and lup cheongs.
burmese Assam fish broth and chikcken stock plus Vietnamese cusines anre recently getting popular .

And have anyone of you ever considered why fish ball soup is considered the tourist singaporean food puzzle?

So get puzzle over signaporean food puzzle for there is lots more yet

Yes SG has a variety of it but nothing really orginates from SG

Got something originated from SG

Durian Puffs!!!!


nyami nyami nyami!!!

Very truly innovative but the idea came from HK.

Its late night here already and you made me hungry

That's just a Profiterole with a durian cream filling. You wouldn't believe how much alcohol we use for cream fillings =D

there's a certain cold dish salad that is served during cny. i cant seem to recall what it's called but i remember that
you have to toss/mix it with chopsticks as high as you can for good luck in the coming year. you have to shout "lo hei, lo hei" or something while tossing it. my local friends say this is uniquely singaporean.

That is the Chinese prosperity fish or Yu sheng. Fish yes the same homophone for surpluees or excesses. Hence the meaning for abundance. Nian nian you yu

tanga & lost,

I think ice cream potong is truly made in singapore lah

Durian puff from HK meh?? Since when do Hongkongers like to eat durian?????? Meeehhhhh

yeah man.....hey white pepper crab is made in singapore too...signature dish at no sign crab

Saying that durian is foreign to HK and that there is no where they could have acquired its taste and flavour . In its past , that may be but in post modern times, The king of friut having reached Cantonese years led to this adoptation. It came with the radition of adopting flavours of thigns by trade when Britian depended from the Hainamese chefs that Cram custard puffs be produced for their palates.
With Hainam made a province of Canton, anything that Cantonese peoeple know of, HKs staters to inovate.

By the way, Hainamese chicken rice in its origins sahre its parantal heritage with that of the Maalysain Maaly taste with crsuhed ginger juices, garlic and chilly as side reslhes that gives a sourisg sweet and spicy boost. This is becasue Hainam isalnd natives lke the Malays of Maalysia and Thailand are of malay indegenous origins and that Hainamese origianted ferom te Shanxi province who are known for its diet of vinger sourish flavours . People of Estern china provinces are known for eating sourish dishes.

thanks pattiasina, now i remembered. during cny even here in the phil. 5-star hotels serve this dish on their special menus for that holiday. and they adverstised it as, of singapore origin.

It's a unique Malaysian/Singaporean tradition. Most Malaysians know it as yee sang.

They're not usually this sumptuous though. Low hei indeed!