A FOOD TRADITION
Singaporean Cuisine
A multicultural Singaporean hawker and home-cooking tradition shaped by Chinese, Malay, Indian, and other local influences.
Dishes linked to this cuisine
25–36 of 36
Prawn Noodle Soup
A Singaporean noodle soup featuring prawns and wheat noodles in a deeply flavored seafood and pork-based broth, often finished with bean sprouts.
Pulut Hitam
A sweet Southeast Asian black glutinous rice porridge served warm or chilled with coconut milk and palm sugar.
Putu Piring
A steamed Singaporean rice-flour cake filled with palm sugar and commonly finished with grated coconut.
Rojak
A Singaporean fruit and vegetable salad dressed with a sweet, tangy shrimp-paste sauce and commonly topped with crushed peanuts and sesame seeds.
Roti Prata
A flaky South Asian–influenced flatbread made from stretched dough and pan-fried with fat, commonly served hot in Singapore.
Satay
Satay is a Malay preparation of seasoned meat grilled on skewers and commonly served with a peanut-based sauce.
Singaporean Fried Carrot Cake
Singaporean carrot cake is a savory fried rice cake made with daikon, preserved radish, egg, and soy sauce, despite its English name.
Sliced Fish Bee Hoon Soup
A Singaporean noodle soup of sliced fish and rice vermicelli in a savory fish-based broth, often finished with ginger and spring onion.
Soup Kambing
A Singaporean spiced mutton soup simmered with aromatics and vegetables until the meat is tender.
Tau Huay
A Singaporean soy pudding dessert made from coagulated soy milk and served with sweet syrup, warm or chilled.
Wanton Noodles
A Singaporean noodle dish of springy wheat noodles topped with wantons, seasoned sauce, and greens, commonly with pork or shrimp filling.
Yong Tau Foo
A Singaporean Hakka-style assortment of tofu and vegetables stuffed with seasoned fish paste and served with broth, noodles, or sauces.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.