Hainanese chicken rice
De facto national dish: rice cooked in chicken broth, poached chicken, served with chili-garlic, ginger and dark soy sauces. Hainan Chinese origin imported by immigrants. ~5-7 SGD at hawker centre.
Wikipedia ↗Chili crab + Black pepper crab
Giant crab cooked in spicy tomato-chili sauce (Chili crab, invented 1956 by Cher Yam Tian) or black pepper + butter + oyster sauce (Black pepper crab, invented 1959). Served whole (1-1.5 kg, 60-100 SGD), eaten with hands, accompanied by Chinese mantou buns.
Wikipedia ↗Laksa (Katong, Curry, Assam)
Spicy noodle soup. KATONG LAKSA: creamy coconut noodles + prawns + cockles + egg, specialty of peranakan Joo Chiat district (1950s). Red orange curry laksa. Assam laksa: tangy with tamarind, resembles Malaysian Penang.
Wikipedia ↗Char kway teow and Hokkien mee
CHAR KWAY TEOW: flat rice noodles wok-fried with lard, cockles, prawns, egg, bean sprouts, dark soy sauce — Penang Chinese Hokkien origin. HOKKIEN MEE: yellow noodles + rice vermicelli wok-fried with prawns, squid, seafood sauce, fried garlic — Singapore version.
Wikipedia ↗Satay and Kaya toast
SATAY: marinated grilled chicken/lamb/beef skewers, served with peanut sauce, ketupat, onions-cucumbers. KAYA TOAST: grilled bread spread with kaya jam (egg-coconut-sugar-pandan), with soft-boiled eggs + local coffee (Ya Kun, Toast Box). SG breakfast.
Wikipedia ↗Singapore Sling and Tiger Beer
SINGAPORE SLING: national pink cocktail invented 1915 by Ngiam Tong Boon at Raffles Hotel Long Bar — gin, cherry brandy, Cointreau, Bénédictine, pineapple, lime, soda. ~32 SGD at Raffles. TIGER BEER: 1st Singaporean beer brewed since 1932, 5°.
Wikipedia ↗Hawker culture (UNESCO 2020)
Singapore is one of the world's only countries with HAWKER MARKET CULTURE listed UNESCO intangible heritage (2020). 110 hawker centres (air-conditioned public food courts, 3-7 SGD dishes), 6,000+ stalls. Invented 1970s to regulate street food. Unique social practice: Chinese, Malay, Indian grandmas share tables.
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