Singapore is an island country in Southeast Asia, renowned for its national pastime of eating. The diversity of its cuisine is said to be one of the reasons to visit as it beats most other places for the quality of the food, the variety available, the convenience and the price.
Regardless of whether you are looking for a top class restaurant, cafes, fast food outlets, coffee shops, casual eating, simple kitchens or hawker centers, you will find plenty of them all in Singapore. There is food being served from all parts of the world, but the local dishes are influenced by the styles of Chinese, Indian, Malaysian and Indonesian dishes.
Bak Kut Teh (Pork Ribs Soup)
As one of the oldest of Singapore dishes, there are several legends how this meal came about. It is a simple and humble dish that tastes delicious and is a favorite with locals and visitors alike. The pork becomes extremely tender as it soaks up the flavor of the herbs and spices it is cooked in.
The nation has taken inspiration from others with its curries; with dishes from other Asian nations like Japan, China and India becoming part of Singaporean culture. The Chinese curries tend to be sweeter and lighter than the Indian style ones which are heavier on spices. One of the most popular is the monster curry from Japan, though, with its combinations of meats and ingredients, and this seems to suit more pallets.
Curry puff is also popular. This is a small baked pie that has a filling of curry gravy, meat and potatoes and is one of the traditional meals in Singapore.
Bak Chor Mee (Minced Meat Noodles)
This noodle dish contains minced pork, liver, meatballs and fish balls and is finished off with a vinegary braised sauce. You can choose the type of noodles you want when you order this dish, and some people add chilli or ketchup to it as well.
Orh Lua (Oyster Omelette)
This is one of the dishes that are very popular in the hawker centers of Singapore. Potato starch is sometimes mixed in with the eggs as it creates a thicker texture and fuller flavor. You can buy them without the starch, but they tend to be a bit dearer as more eggs have to be used. They are usually served with a chilli sauce.
After all the savory dishes above, at least one dessert has to be included. This one originated in China and is made from beancurd tofu that has been sweetened with sugar syrup. Traditionally, it is very soft, slightly grainy and soaked in syrup. It can be eaten hot or cold with rice balls, or grass jelly.
Another version has appeared in recent years that the Singaporeans love. It is smoother, can incorporate any flavor but can only be eaten cold. This is because the heat would break down the structure of the dish.
Singapore has many delightful dishes that they can call their own. There are far too many of them to write about here, but if you visit this wonderful city, you should try as many of them as you can.