Must-Eat Foods in Singapore — A Local's Food Guide

Ask anyone who’s visited Singapore what stood out, and chances are they’ll say “the food”.

But it’s not just about what’s served on the plate — it’s the history, heritage, and heart behind every dish that makes Singapore’s cuisine truly one of a kind.

At its core, Singaporean food is a reflection of the country’s multicultural fabric. The blend of Chinese, Malay, Indian, and Eurasian influences has created a flavour profile that is bold, balanced, and endlessly diverse.

And here’s what makes the local food scene truly exceptional: you don’t need to dine at a 5-star restaurant to enjoy high-quality meals.

Many of Singapore’s most famous dishes — like chicken rice, satay, or char kway teow — are prepared with incredible skill by hawkers who have been perfecting their craft for decades.

Let me share some must eat foods when you’re visiting Singapore!

Top must-eat foods in Singapore

1. Hainanese Chicken Rice

Hainanese chicken rice is a deceptively simple yet incredibly satisfying dish — the sort of meal that has both locals and visitors lining up for it, even in the sweltering heat.

The chicken is gently poached until tender and silky, then often plunged into an ice bath to create that signature jelly-like skin.

The rice isn’t just any rice — it’s cooked in a rich chicken stock infused with ginger, garlic, and pandan leaves, making it aromatic and flavourful all on its own.

When paired with the savoury broth and zingy condiments (chilli-garlic dip, ginger paste, and a splash of dark soy sauce), it becomes a harmonious blend of textures and tastes.

This dish was brought to Singapore by Hainanese immigrants from southern China, but it has since evolved with local influences to become uniquely Singaporean.

You’ll find Hainanese chicken rice everywhere — from food courts and hawker centres to high-end restaurants. But here are my recommendations:

📍MY RECOMMENDATIONS:

Boon Thong Kee (Balestier Road)
399, 401, 403 Balestier Road
Singapore 329801
Opening hours: Monday to Friday - 11:00 AM to 3:00 PM, 5:00 PM to 11:00 PM | Saturday & Sunday: 11:00 AM to 11:00 PM
Pin Xiang Hainanese Chicken Rice
Bedok Interchange Hawker Centre
208B New Upper Changi Road, #01-03
Singapore 462208
Opening hours: Daily 9:30 AM to 9:30 PM
Fitra Chicken Rice (Halal)
Multiple locations (refer to Google Maps list below)
One of my favourite spots for halal chicken rice!

2. Nasi Lemak

Fragrant, comforting, and bursting with contrast, nasi lemak is a dish that captures the essence of Southeast Asia on one plate.

In Singapore, it’s not just a popular breakfast; it’s a beloved all-day staple enjoyed by people from all walks of life.

At its heart, nasi lemak is a Malay rice dish, where the rice is cooked in coconut milk and pandan leaves until it’s rich, fluffy, and aromatic. It’s served with various accompaniments that create a perfect balance of flavour, texture, and spice.

A traditional plate includes: sambal (a spicy, slightly sweet chilli paste), ikan bilis (crispy fried anchovies), peanuts, cucumber slices, a hard-boiled egg or fried egg, fried chicken or otah.

The name nasi lemak translates to “rich rice”, and it was originally a humble meal eaten by Malay farmers and fishermen to fuel them for the day.

Over time, it evolved into a national favourite, found in hawker stalls, school canteens, and trendy cafés alike.

📍MY RECOMMENDATIONS:

3. Chilli Crab

Listed among the world’s most iconic dishes by CNN and regularly featured in international food rankings, Singapore’s chilli crab is a must-eat experience that showcases the city’s love for spice, seafood, and saucy indulgence.

Despite its name, chilli crab isn’t fiery hot — it’s more of a sweet-savory-spicy symphony that clings to every curve of the crab in a thick, tomato-based gravy.

The show’s star is, of course, the mud crab — chosen for its meaty claws and tender flesh. It’s usually served whole, so be prepared to get your hands dirty. Most places will offer plastic gloves and nutcrackers, but honestly, the fun is in the mess.

And don’t skip the mantou (golden fried buns)! These fluffy-on-the-inside, crispy-on-the-outside delights are perfect for mopping up every last bit of that luscious sauce.

They’re my absolute favourite side dish and honestly, I won’t eat chilli crab without mantou, it’s non-negotiable!

📍MY RECOMMENDATIONS:

4. Kaya Toast

No Singaporean breakfast is complete without kaya toast — a humble yet iconic dish that brings together crispy bread, creamy coconut jam, and a comforting cup of kopi.

It’s sweet, savoury, and deeply nostalgic — the kind of breakfast that locals grow up with and travellers fall in love with.

Kaya toast is made with slices of bread — often charcoal-grilled or toasted until golden brown — slathered with kaya, a traditional coconut and egg jam flavoured with pandan, and sandwiched with a generous slab of cold salted butter.

The combination of warm toast, kaya, and salty butter is divine.

But the real magic of kaya toast lies in how it’s eaten: it’s usually served with a side of soft-boiled eggs, seasoned with dark soy sauce and white pepper, and washed down with a cup of strong, sweet kopi (local coffee with condensed milk).

This trio turns a simple snack into a full-on Singaporean breakfast ritual.

There’s no shortage of great kaya toast in Singapore, but some places have earned legendary status:

📍MY RECOMMENDATIONS:

5. Satay

Juicy, smoky, and downright addictive — satay is Singapore’s answer to the perfect grilled snack.

Whether you’re eating it as a quick street-side nibble or as part of a late-night supper spread, satay is one of those dishes that’s guaranteed to win you over at first bite.

Satay consists of marinated meat skewers — typically chicken, beef, or mutton — grilled over charcoal until beautifully charred on the outside and tender on the inside.

The marinade is where the magic begins: a flavour-packed mix of turmeric, lemongrass, galangal, shallots, and spices, which gives satay its signature golden hue and deep, earthy aroma.

But the showstopper is the peanut sauce — thick, grainy, and sweet-savoury with a spicy kick. It’s served warm alongside your satay sticks, accompanied by ketupat (compressed rice cakes), cucumber slices, and raw onions to cut through the richness.

Pork satay can also be found at Chinese stalls, though chicken and mutton are most common at halal eateries.

📍MY RECOMMENDATIONS:

6. Char Kway Teow

Smoky, savoury, and packed with indulgent flavour, char kway teow is the kind of dish that hits you with nostalgia — even if it’s your first time trying it.

Char kway teow is a stir-fried noodle dish made with flat rice noodles (kway teow) and sometimes a mix of yellow egg noodles, tossed in a hot wok over a roaring flame with dark soy sauce, garlic, eggs, bean sprouts, Chinese sausage (lup cheong), and juicy cockles.

Some versions also include prawns, fishcake, or crunchy bits of pork lard for added richness.

What sets it apart is the highly prized wok hei — that elusive “breath of the wok” — a slightly charred, smoky aroma that can only come from quick, high-heat cooking.

This technique gives the noodles their iconic flavour and slight caramelisation.

Char kway teow was originally a labourer’s meal — cheap, filling, and loaded with calories to sustain long hours of physical work.

Today, it’s a street food staple that appeals to all walks of life, offering comfort in every bite. You’ll find char kway teow across most hawker centres, but some stalls have earned cult status:

📍MY RECOMMENDATIONS:

7. Roti Prata

Crispy, chewy, flaky, and often enjoyed with your hands — roti prata is Singapore’s beloved South Indian flatbread that’s equally perfect for breakfast, lunch, supper, or a snack.

Roti prata (called roti canai in Malaysia) is a type of pan-fried flatbread traditionally made from a dough of flour, ghee (clarified butter), and water.

It’s flipped, stretched, and folded with flair — sometimes mid-air — before being cooked on a hot griddle until golden and crisp outside and soft inside.

Prata is typically served with a side of curry — fish, mutton, or dhal (lentil). Personally, I’m team fish curry all the way — it’s tangy, rich, and the perfect match for crispy prata.

You’ll find both plain prata and versions with egg, cheese, onions, or even bananas and chocolate for dessert lovers.

Pair it with a teh tarik (pulled milk tea), and you’ve got a truly Singaporean experience.

📍MY RECOMMENDATIONS:

8. Murtabak

Murtabak is like prata’s big, bold cousin — thicker, richer, and stuffed with fillings.

A classic murtabak is made by folding spiced minced meat (usually mutton, chicken, or beef) and onions into the dough, creating a savoury parcel that’s pan-fried to crispy perfection.

It’s usually served with pickled onions, cucumber, and a small bowl of curry — making it a hearty, flavour-packed meal on its own.

Both prata and murtabak trace their roots to South Indian cuisine, which was brought to Singapore by Tamil-Muslim immigrants.

Over the years, they’ve evolved to reflect local tastes, with prata and murtabak becoming a staple at Indian-Muslim eateries and 24-hour mamak stalls.

📍MY RECOMMENDATIONS:

9. Fried Carrot Cake

Singapore-style fried carrot cake has nothing to do with the sweet, cream cheese-frosted dessert you might be picturing.

Instead, this beloved hawker dish is a savoury, wok-fried masterpiece made with radish cake (not actual carrots!) and packed with umami goodness.

Locally known as chai tow kway, the “carrot” in question comes from the old Chinese term for white radish, also called “white carrot”. The radish is grated, mixed with rice flour, steamed into a soft cake, and then chopped into bite-sized cubes ready for the wok.

The cubes are then stir-fried with eggs, preserved radish, garlic and a bit of fish sauce or soy sauce. And it’s all about that crispy-on-the-outside, soft-on-the-inside texture and the punchy, savoury flavour.

Singapore has 2 classic versions:

White carrot cake is fried without soy sauce, keeping it eggy and golden.

Black carrot cake is fried with sweet dark soy sauce, giving it a rich and caramelised finish.

Can’t decide? Many stalls now offer a “half-half” plate to enjoy the best of both worlds — and honestly, you should.

📍MY RECOMMENDATIONS:

10. Bak Kut Teh

If you’re in need of something warm, peppery, and comforting, bak kut teh is your go-to.

Bak kut teh is a slow-simmered soup made by boiling pork ribs with white pepper, garlic, and other herbs and spices until the meat becomes tender and the broth turns cloudy and rich in flavour.

The result? A peppery, garlicky broth that clears your sinuses and warms you from the inside out.

There are 2 major variations in the region:

Teochew-style (dominant in Singapore): clear, peppery, and bold.
Hokkien-style (more common in Malaysia): darker, herbal, and soy-based.

Many Singaporeans prefer the the Teochew version — clean and spicy, served with a bowl of rice and sides like you tiao (fried dough fritters), preserved vegetables, and braised offal if you’re feeling adventurous.

There’s also a dry bak kut teh variation, where the broth is reduced to a thick gravy, often tossed with dried chillies, soy sauce, and dark caramelised notes. It’s punchier and full of umami.

Some of Singapore’s best bak kut teh experiences come from hawker centres and casual eateries with decades of history:

📍MY RECOMMENDATIONS:

11. Laksa

Creamy, spicy, and soul-warming, laksa is a bowl of noodles like no other.

Laksa is a rich, aromatic noodle soup that marries Chinese and Malay culinary traditions, a perfect reflection of the Peranakan (Straits Chinese) culture in Singapore.

The star of the dish is its broth — a velvety, spicy concoction made from coconut milk and a spice paste known as rempah, which usually includes chillies, turmeric, lemongrass, galangal, and shrimp paste.

Slippery thick rice noodles soak up the broth, while toppings vary depending on the stall — but commonly include prawns, fishcake, cockles, and sometimes shredded chicken or tofu puffs.

A dollop of sambal chilli paste and fresh laksa leaves round off the bowl, giving it a kick of fragrance and spice.

Laksa is the kind of dish that hugs you from the inside. It’s indulgent yet balanced, rich yet refreshing, and spicy in all the right ways.

Each stall’s version is a little different, giving you plenty of excuses to try more than one — and you absolutely should.

📍MY RECOMMENDATIONS:

Conclusion

At the end of the day, food in Singapore is more than just delicious — it’s a way of connecting with people, stories, and heritage.

So grab your chopsticks (or fork and spoon), follow your nose, and get ready to queue. You’re in for something special!

I hope this guide is already making you hungry and excited to explore Singapore!

As usual, I’ve included all my recommendations of the must-eat foods in Singapore here in a Google Maps list! I hope you’ll find this helpful in your itinerary planning!

Must-Eat Foods in Singapore — A Local’s Food Guide

Inside this post...

Top must-eat foods in Singapore

1. Hainanese Chicken Rice

2. Nasi Lemak

3. Chilli Crab

4. Kaya Toast

5. Satay

6. Char Kway Teow

7. Roti Prata

8. Murtabak

9. Fried Carrot Cake

10. Bak Kut Teh

11. Laksa

Conclusion

🗺️ Dora's Google Maps

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