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Filter this Collection| x name | x image | x Type of dish | x Cuisine | x Also Typed With | x article |
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| x Laksa |
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Soup | Singaporean cuisine |
Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Singapore, Indonesia and Malaysia.
The origin of the name "laksa" is unclear. One theory traces it...
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| x Mee Goreng |
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Indonesian |
Mee goreng (Malay: mi goreng; Indonesian: mie goreng; both meaning "fried noodles") is a dish famous in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried with onion, fried tofu, chili, vegetables, tomatoes, and egg. It is...
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| Malaysian | |||||
| Singaporean cuisine | |||||
| x Nasi goreng |
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Malaysian |
Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, to a meal including fried rice accompanied with other items, or to a more complicated fried rice, typically spiced with tamarind and...
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| Indonesian | |||||
| Singaporean cuisine | |||||
| x Satay |
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Singaporean cuisine | Culinary Dish |
Satay or sate (pronounced /ˈsæteɪ/ SA-tay) is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers...
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| Filipino | |||||
| x Nasi lemak |
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Singaporean cuisine |
Nasi lemak is a dish sold in Malaysia, Brunei, Singapore and Southern Thailand. In Kuala Lumpur, it is called the national dish, a national heritage of Malaysia. The version sold in the east coast of Malaysia, Terengganu and Kelantan is called Nasi...
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| Malaysian | |||||
| x Rendang |
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Singaporean cuisine |
Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also...
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| Malaysian | |||||
| Indonesian | |||||
| x Almond jelly |
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Cuisine of Hong Kong |
Almond jelly（Almond pudding、杏仁豆腐、annin tofu） is a popular dessert in Hong Kong. The dessert is also popular in Taiwan, Singapore, and Japan and often found in dim sum restaurants worldwide. Almond jelly can be made using instant mix or from scratch....
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| Singaporean cuisine | |||||
| x Douhua |
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Cuisine of Hong Kong |
Dòuhuā (Chinese: 豆花) or dòufuhuā (Chinese: 豆腐花) is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu pudding.
In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern...
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| Singaporean cuisine | |||||
| x Mango pudding |
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Cuisine of Hong Kong |
Mango pudding is a popular dessert in Hong Kong. The dessert is also popular in Singapore, Malaysia and Macau and is often found in dim sum restaurants worldwide.
There are two types of mango pudding, fresh and factory-made.
The fresh variant is...
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| Singaporean cuisine | |||||
| x Rice congee |
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Cuisine of Hong Kong |
Rice congee (pronounced /ˈkɒndʒiː/) is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian language Tamil word kanji.
In some cultures, congee is eaten primarily as a breakfast food...
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| Indian | |||||
| Japanese | |||||
| Chinese | |||||
| Singaporean cuisine | |||||
| x Shahe fen |
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Cuisine of Hong Kong | Ingredient |
Shahe fen or he fen is a type of wide Chinese noodle made from rice.
While shahe fen and he fen are transliterations based on Standard Mandarin, there are numerous other transliterations based on Cantonese Chinese, which include ho fen, hofen, ho...
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| Singaporean cuisine | Food | ||||
| x Wanton mee |
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Cuisine of Hong Kong |
Wonton noodle or wantan mee is a Cantonese noodle dish which is popular in Hong Kong, Malaysia, and Singapore. The dish is usually served in hot soup, garnished with leafy vegetables, and wonton. The types of leafy vegetables used are usually kailan...
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| Singaporean cuisine | |||||
| x Youtiao |
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Chinese |
You tiao, you char kway, or yau ja gwai, sometimes known in English as Chinese cruller fried bread stick or Chinese doughnut, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other East and Southeast Asian cuisines and is...
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| Singaporean cuisine | |||||
| x Char kway teow |
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Singaporean cuisine |
Char kway teow, meaning "stir-fried ricecake strips", is a popular noodle dish in Indonesia,Malaysia and Singapore. The dish was (and still is in some places in Malaysia) typically prepared at a hawker stall.
It is made from flat rice noodles (河粉 hé...
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| x Char siew rice | Singaporean cuisine |
Char siew rice is a dish common in Malaysia and Singapore.
As its name implies, the dish is by its bare basics char siew served with plain rice. Regional variations may exist however. In Singapore, the dish is very often served in the same stall...
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| x Tangyuan |
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Singaporean cuisine |
Tāngyuán is a Chinese food made from glutinous rice flour. Glutinous rice flour is mixed with a small amount of water to form balls and is then cooked and served in boiling water. Tangyuan can be either small or large, and filled or unfilled. It is...
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| x Claypot chicken rice |
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Singaporean cuisine |
Claypot chicken rice (Chinese: 瓦煲雞飯 or 煲仔飯瓦煲雞飯) is usually a dinner dish in the southern regions of China, Singapore and Malaysia. It is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot...
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| x Lontong |
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Singaporean cuisine |
Lontong is an Asian dish made of compressed rice that is then cut into small cakes.
Popular in Indonesia and Malaysia, the dish is usually served cold or at room temperature with sauce-based dishes such as gado-gado and salads, although it can be...
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| Malaysian | |||||
| Indonesian | |||||
| x Roti prata |
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Singaporean cuisine |
Roti prata is the Singaporean evolution of the Pakistani and Indian paratha, a pancake bread made of dough composed of fat, egg, flour and water. Roti means bread in Hindi, Urdu, most other North Indian languages and Malay, while Prata means flat....
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| x Soto ayam |
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Singaporean cuisine |
Soto ayam is a yellow spicy chicken soup with vermicelli, commonly found in Indonesia, Singapore and Malaysia. Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and vermicelli, it is also served with hard...
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| Indonesian | |||||
| x Black pepper crab | Singaporean cuisine |
Black Pepper Crab is one of the two most popular ways that crab is served in Singapore. It is made with hard-shell crabs, and cooked in a thick gravy made with black pepper.
The creation of Singapore's Black Pepper Crab is attributed to Long Beach...
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| x Chilli crab |
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Singaporean cuisine |
Chili crab is a seafood dish originating from Singapore. It was created in 1950 by Singapore chef, Cher Yam Tian with her husband, Lim Choon Ngee. The couple ran Palm Beach Seafood Restaurant on Upper East Coast Road (near the present day East...
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| x Hokkien mee |
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Singaporean cuisine |
Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from Fujian Province in southeastern China.
There are...
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| x Spicy kangkung | Singaporean cuisine | ||||
| x Curry puff |
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Singaporean cuisine |
Curry puff (Malay: Epok-Epok, Karipap, Chinese:咖哩角, Thai กะหรี่ปั๊บ, IPA: [kàrìː páp]) is a Malaysian, Singaporean and Thai, snack which is of Malay origin. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried...
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| x Ice kachang |
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Singaporean cuisine |
Ais kacang or ice kacang (Chinese: 红豆冰; pinyin: hóngdòu bing; literally "red bean ice"), is a dessert served in Malaysia and Singapore. It is also popularly known as air batu campur in Malay or ABC for short. The word "air batu", literally...
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| x Hae mee |
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Singaporean cuisine |
Hae mee is a noodle soup dish popular in Malaysia and Singapore. It can also refer to a fried noodle dish known as Hokkien mee. The dish's name literally means "prawn noodles" in the Hokkien dialect of the Chinese language.
Egg noodles are served in...
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| x Yusheng |
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Singaporean cuisine |
Yusheng , yee sang or yuu sahng (simplified Chinese: 鱼生; ; pinyin: yúshēng) is a Chaozhou-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments,...
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| x Otak-otak |
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Singaporean cuisine |
Otak-otak (Chinese: 鲤鱼包) is a fish cake found throughout Malaysia. The southern Malaysian town of Muar is a popular destination for it—people from surrounding states often visit to buy the famous otak-otak in bulk. It is also known as otah-otah,...
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| Indonesian | |||||
| x Rojak |
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Singaporean cuisine |
Rojak is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where it is called Rujak). The term "Rojak" is Malay for mixture, is also used as a colloquial expression for an eclectic mix, and in particular is often...
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| x Chwee kueh |
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Singaporean cuisine |
Chwee kueh (or chwee kway) (Chinese: 水粿; Pinyin: shuǐ guǒ; Hokkien POJ: chúi-kóe; literally "water rice cake") is a type of steamed rice cake, a cuisine of Singapore.
To make chwee kueh, rice flour and water are mixed together to form a slightly...
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| x Curry chicken noodles | Singaporean cuisine |
Curry Chicken Noodle usually uses curry as soup base coupled with yellow noodles.
The dish contains chicken meat, fish cake, potatoes and tau pok. In this dish, the curry plays an important part in dish. Usually a more watery curry base is preferred...
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| x Hainanese chicken rice |
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Singaporean cuisine |
Hainanese chicken rice is a dish of Chinese origin most commonly associated with Singaporean cuisine or Malaysian cuisine, although it is also commonly sold in neighbouring Thailand, and found in Hainan, China itself. So-called due to its roots in...
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| x Satay bee hoon | Singaporean cuisine |
Satay bee hoon is a food of cultural fusion between Malay and Chinese. Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli.
The main ingredient of satay...
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| x Pig's organ soup |
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Singaporean cuisine |
Pig's organ soup (Chinese: 猪杂汤) is a Singaporean soup related to Kway Chap. The dish is served as a soup with other optional side dishes as well as boiled rice. The soup itself usually contains a mix of pig intestines, stomach, blood cubes, pork...
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| x Ayam goreng | Singaporean cuisine |
Ayam goreng is a popular Indonesia dish. It literally means "fried chicken".
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| x Oyster omelette |
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Singaporean cuisine |
Oyster omelette is a Chinese dish of Teochew/Fujian origin. It is also popular in places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, the Philippines, and Taiwan (where it is often sold in night...
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| x Kueh kochi | Singaporean cuisine |
Kuih kochi is a Malaysian dumpling (also known as Passover cake in English) made from ground unpolished glutinous rice. For the Eurasians in Malaysia and Singapore, this snack is often sold at funerals. The black colour of the unpolished rice...
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| x Ban mian |
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Singaporean cuisine |
Bǎn miàn is a Hokkien-style egg noodle soup common in parts of China's Fujian province, and also in other parts of the world such as Singapore and Malaysia, although the dish itself may vary significantly. Some forms of ban mian, for instance,...
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| x Prawn cracker |
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Singaporean cuisine | Ingredient |
Krupuk, kerupuk, or kroepoek in (Indonesia); Keropok in (Malaysia); bánh phồng tôm in Vietnam; prawn crackers in British English, shrimp chips or shrimp crackers in American English; is a popular snack in parts of East and Southeast Asia. Krupuk are...
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| Malaysian | |||||
| Indonesian | |||||
| x Kueh tutu |
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Singaporean cuisine |
Kueh Tutu is a traditional Singaporean delicacy. Made primarily from rice flour or glutinous rice flour, the light snack contains either ground peanut and sugar or shredded coconut as filling. The typical method of preparation involves rapid...
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| x Red bean soup | Singaporean cuisine |
Red bean soup (ﾴﾅ￨ﾱﾆ￦ﾹﾯ; pinyin: hￃﾳng dￃﾲu tￄﾁng) is Red bean paste with more water added to form a thick soup. Often cooked and eaten with tangyuan and lotus seeds.
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| x Mee rebus |
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Singaporean cuisine |
Mee rebus (literally boiled noodles in English) is a Malay inspired noodle dish popular in Malaysia and Singapore. It is also popular in Indonesia where it is called Mi Celor.
The dish is made of yellow egg noodles, which are also used in Hokkien...
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| x Yong tau foo |
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Singaporean cuisine |
Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu ) is a Chinese soup dish with Hakka origins commonly found in China, Singapore and Malaysia. There are also Teochew and Hokkien variations.
In Malaysia, the Ampang region of Kuala...
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| x Murtabak |
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Singaporean cuisine |
Murtabak or Mutabbaq (Arabic: مطبق) is a dish which is commonly found in Saudi Arabia (especially the Hejaz region), Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly...
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| Indonesian | |||||
| x Roti john |
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Singaporean cuisine |
Roti John, essentially an omelette sandwich, is a popular Malay breakfast and snack item in Malaysia and Singapore.
The ingredients include minced meat (chicken or mutton), onion, egg, sardines, tomato-chilli sauce and a baguette-type loaf.
The...
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| x Popiah |
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Singaporean cuisine |
Popiah (Hokkien: poh-piáⁿ) is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China (usually in Xiamen) and its neighboring Chaoshan on the Qingming Festival. It is...
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| x Tauhu goreng | Singaporean cuisine |
Tauhu goreng is a dish of fried tofu commonly found in Singapore and Malaysia.
When preparing the dish, cakes of hard tofu are deep fried until golden brown. The bean curds are then cut diagonally in half and arranged on a plate garnished with bean...
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| x Putu Mayam |
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Singaporean cuisine |
Putu mayam is a sweet dish. It is popular in southern India, Sri Lanka, Malaysia, Indonesia, and Singapore, as a snack or breakfast food.
The process for making putu mayam (also known as string hoppers in English) consists of mixing rice flour or...
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| x Chee cheong fun | Singaporean cuisine |
Chee cheong fun are square rice sheets which are used in Singaporean cuisine and Malaysian cuisine
The sheets are made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to...
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| x Chai tow kway |
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Singaporean cuisine |
Chai tao kway (Traditional: 菜頭粿; Simplified: 菜头粿; POJ: chhài-thâu-koé; pinyin: càitǒugaǒ) is a common dish or dim sum of Teochew cuisine in Chaoshan (China), Singapore and Malaysia. It is also known as "fried carrot cake" or simply "carrot cake" in...
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| x Bak kut teh |
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Singaporean cuisine |
Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Malaysia, Singapore, China, Taiwan (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand...
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| x Acar |
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Singaporean cuisine |
Acar is a type of salad made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts....
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| x Kaya toast |
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Singaporean cuisine |
Kaya toast is a popular snack amongst Malaysians and Singaporeans where kaya is a local favourite spread eaten on not just toast, but fresh bread and cream crackers. Kaya is made of eggs, sugar and coconut milk and flavored with pandan.
Essentially,...
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| x Lor mee |
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Singaporean cuisine |
Lor mee (Chinese: 鹵麵) is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia. The thick gravy is made of...
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| x Ketupat |
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Singaporean cuisine |
Ketupat is a type of dumpling from Malaysia, Indonesia, Brunei, Singapore, and the Philippines (where it is known by the name Patupat in Kapampangan. Pusô in Cebuano, or Ta'mu in Tausug), made from rice that has been wrapped in a woven palm leaf...
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| Malaysian | |||||
| Indonesian | |||||
