The 5 Signature Dishes of Singapore


Singapore was colonized by the British in 1819. Since then, the country was founded to have a more diverse culture because of world markets and major multinational corporations. Aside from the influences from the West, the country is also rich of having an influential culture from Malay, Chinese, Indonesian, and Indian.


What the travellers always ask about Singapore are the best cuisines. The Malay influence always serve meals with rice; Chinese serve noodles; Indonesian and Indian serve cuisines with best native spices; and the Western serve seafood. In combination of above all, the country tastes good. Here are some of the best:

  1. Hainanese Chicken Rice

If you are a traveller, and your tummy wants to grab an easy-to-cook lunch, well here’s for you. Chicken is tenderly steamed and the rice is cooked in chicken stock. This is considered as one of the national dishes which was adapted from the early Chinese immigrants from Hainan province in Southern China.

  1. Chilli Crab

Crab shells may not be easy to eat but it can assure you that it is delicious. Chilli Crab is a hard-shell crab which is cooked in a semi-thick gravy with tomato chilli base. To let people enjoy it more, the shells are partially cracked and stir-fried in a paste of chilli sauce, ketchup, and eggs.


  1. Laksa

Many of those people who are allergic to shrimps still eat it because of its best taste. Laksa is a dish from Chinese and Malay. Laksa is made up of rice noodles in a spicy coconut curry soup added with shrimp, fish cakes, egg, and chicken meat. Cockles and tofu puffs are sometimes added to this dish to make it more special.

  1. Barbecued Stingray

This dish is originated from the streets along the country. Barbecued Stingray is one of the most popular seafood cuisine served at hawker stalls. A thick sambal sauce is garnished to it. It is a spicy condiment with tomatoes, chillies, and shrimp paste as base ingredients. Barbecued Stingray is wrapped in a banana leaf cooked slowly on a grill.

  1. Fish Head Curry

Fish Head Curry is a huge fish head mixed with vegetables cooked in a curry and served with either rice or bread. This is best served together with a glass of lime juice. Originated from the South India, with both Chinese and Malay influences. Fish Head Curry has another version which is to add tamarind juice to give a sweet and sour taste.

The country still has a lot of best dishes to make you say “the best”. Don’t waste your money eating just your favourite. Try something you can only taste once. The world has a lot flavors: from Chinese cuisines to Indonesian; Indonesian to Malay; Malay to Indian; and Indian to Western, we create a world of flavors. Rice, bread, or noodles, they still create a delicious cuisine. So, you, travellers, need not to worry about your stomach, because wherever you may go, there will always be food on your tables.