Singapore is more than just a gleaming metropolis. Beneath its skyline of modern marvels lies a thriving, multicultural food scene that captures the essence of Asia on a plate. With Chinese, Malay, Indian, Peranakan, and Western influences woven into its cuisine, Singapore offers an exceptional gastronomic journey unlike any other.
This article presents an in-depth look at the top 10 best foods in Singapore—dishes that define the nation’s rich culinary heritage, satisfy palates across generations, and draw food lovers from every corner of the globe. Whether served from humble hawker stalls or refined restaurants, these iconic dishes are a tribute to Singapore’s vibrant food culture.
1. Hainanese Chicken Rice
A Symbol of National Identity
Often hailed as Singapore’s national dish, Hainanese chicken rice is deceptively simple. It consists of poached chicken served with aromatic rice cooked in chicken fat, garlic, and ginger. Accompanied by a trio of sauces—chilli, garlic-ginger, and dark soy—it is a dish that sings with subtlety and balance.
Origins: Imported by Hainanese immigrants from China, the dish has since evolved, with Singaporean iterations offering smoother chicken skin and more flavourful rice.
Best enjoyed at: Tian Tian Chicken Rice (Maxwell Food Centre), Wee Nam Kee, or Boon Tong Kee.
2. Chilli Crab
A Saucy Delight for Seafood Lovers
Chilli crab is one of Singapore’s most iconic seafood dishes. Mud crabs are stir-fried in a sweet, savoury, and mildly spicy tomato-based sauce. Despite its name, the dish is not overly spicy—rather, it delivers a harmonious blend of tang, umami, and sweetness.
What makes it unique: The thick, glossy sauce clings to every crab leg and claw, begging to be mopped up with mantou (fried buns).
Recommended spots: Jumbo Seafood, Long Beach, and No Signboard Seafood.
3. Char Kway Teow
Wok Hei in Every Bite
Char kway teow is a plate of flat rice noodles stir-fried with dark soy sauce, Chinese sausage, cockles, bean sprouts, eggs, and fishcake. The dish is defined by its “wok hei”—the smoky essence imparted by high-heat cooking.
Why it’s loved: Greasy, indulgent, and deeply flavourful, it’s the go-to comfort food for many locals.
Notable vendors: Hill Street Fried Kway Teow, Outram Park Fried Kway Teow Mee.
4. Laksa
Spicy, Creamy, and Unapologetically Rich
Laksa is a spicy noodle soup born from Peranakan (Straits Chinese) culture. The Singaporean version—known as Katong laksa—features thick rice vermicelli in a rich, coconut milk-based curry broth, topped with prawns, fishcake, and cockles.
What sets it apart: In Katong-style laksa, noodles are cut short so it can be eaten with a spoon alone—no chopsticks required.
Try it at: 328 Katong Laksa or Sungei Road Laksa.
5. Hokkien Mee
A Moist Noodle Medley of Seafood and Stock
Singapore Hokkien Mee is a stir-fried blend of yellow egg noodles and white rice noodles, simmered in a rich seafood broth made from prawns and pork bones. The result is a plate that’s both moist and umami-rich, garnished with squid, prawns, pork lard, and a tangy sambal.
A taste of tradition: The dish is believed to have originated from Chinese sailors who recreated the flavours of home using local ingredients.
Famous spots: Geylang Lor 29 Fried Hokkien Mee, Nam Sing Hokkien Fried Mee.
6. Bak Kut Teh
A Soul-Warming Herbal Pork Soup
Translating to “meat bone tea”, bak kut teh is a peppery pork rib soup cooked with garlic, pepper, and sometimes herbs. The Teochew version popular in Singapore is lighter and more pepper-forward, often served with you tiao (fried dough sticks), rice, and strong Chinese tea.
Why locals adore it: It’s a comforting meal, especially on rainy days or late nights.
Where to go: Song Fa Bak Kut Teh, Founder Bak Kut Teh.
7. Satay
Smoky Skewers with Southeast Asian Soul
Satay comprises skewers of marinated meat (chicken, beef, mutton, or pork) grilled over an open flame and served with a peanut dipping sauce, rice cakes (ketupat), onions, and cucumbers.
More than just street food: Satay is often found at night markets and hawker centres and serves as a quintessential communal snack.
Top spots: Lau Pa Sat’s Satay Street (Booth 7 & 8), East Coast Lagoon Food Village.
8. Nasi Lemak
The Quintessential Malay Comfort Food
Nasi lemak is a fragrant rice dish cooked in coconut milk and pandan leaf, accompanied by a variety of sides: crispy fried chicken, ikan bilis (anchovies), sambal, cucumber, peanuts, and a boiled egg.
Singapore twist: Singaporean versions often include items like otak-otak (grilled fish cake) and fried luncheon meat.
Must-visit stalls: The Coconut Club, Mizzy Corner Nasi Lemak, or Ponggol Nasi Lemak.
9. Roti Prata
Crispy, Flaky, and Made to Order
Roti prata is an Indian-inspired flatbread that’s crispy on the outside and soft on the inside. Typically served with curry (fish or mutton), it can be plain or stuffed with egg, cheese, or even sweet fillings like banana and chocolate.
A breakfast and supper staple: It’s beloved at all hours, often enjoyed with a glass of teh tarik (pulled tea).
Where to try: Mr & Mrs Mohgan’s Super Crispy Roti Prata, Springleaf Prata Place.
10. Kaya Toast with Soft-Boiled Eggs
A Taste of Nostalgia in Every Bite
This beloved breakfast item comprises crisp toast slathered with kaya (a coconut and egg jam) and butter, served with soft-boiled eggs and dark soy sauce. It’s typically paired with a cup of kopi (local coffee).
Why it endures: It’s a simple yet iconic fusion of colonial and local tastes that remains a favourite across generations.
Best enjoyed at: Ya Kun Kaya Toast, Killiney Kopitiam, or Tong Ah Eating House.
The Singaporean Food Culture: Why It Matters
Singapore’s culinary landscape is more than just food—it is cultural heritage, identity, and unity on a plate. The city-state’s hawker culture, recognised by UNESCO as an Intangible Cultural Heritage, exemplifies how food fosters social cohesion. People from all walks of life gather at hawker centres to enjoy affordable and authentic meals.
Food in Singapore is also a deeply emotional affair. Many Singaporeans express pride through local dishes, defend their favourite hawker stalls with passion, and are constantly on the hunt for “the best” version of every meal.
In a society as fast-paced and globalised as Singapore, the resilience of traditional recipes and cooking methods is nothing short of remarkable. Even amid culinary innovation and fusion, the classics hold a revered place.
Conclusion: More Than Just a Meal
The top 10 foods of Singapore are more than mere dishes—they are edible stories of migration, adaptation, and shared memory. From a steamy bowl of laksa in Katong to a sizzling plate of char kway teow in a hawker centre, each meal offers a flavourful glimpse into the soul of this multicultural island.
To eat in Singapore is to travel through time, culture, and tradition. Whether you’re a lifelong local or a first-time visitor, these 10 dishes form the bedrock of any true Singaporean food experience.
So the next time you find yourself in the Lion City, come hungry—and prepare to feast on flavours that linger far beyond the final bite.
