Singapore is a place where food isn’t just sustenance. It’s culture, identity, and conversation. Food paints a vivid picture of Singapore as a place where so many groups of people from different traditions come together, living against a modern backdrop without losing their connection to their roots. Plus, it’s all delicious, so of course I jumped at any opportunity to try as much as possible! Here is a short recollection of some tasty highlights that you can spot around various hawker centres through the country.
In the Mood for Noodles:
One of my favourite dishes to discover was fried hokkien mee, a tangle of yellow noodles and rice noodles that looked humble but was full of delicious, comforting flavour. Once generously squeezed over the noodles, the calamansi limes served alongside it gave the dish a tangy hit that elevated it to another level. Then came bak chor mee, minced meat noodles, a slightly spicy dish which struck me for the chewy, springy texture of the noodles, making it a delight to eat. I would also recommend char kway teow, flat rice noodles stir-fried with egg, Chinese sausage, cockles, and soy sauce. It’s smoky and greasy in the best way possible, a dish that leaves you full and satisfied but always tempted to go back for more.
Some Classics:
A Singaporean friend introduced me to bak kut teh. This peppery pork rib soup will make you forget the sweltering Singaporean heat with its comforting warmth. The broth was light yet full of flavour, the meat fall-off-the-bone tender, and the pairing with rice and youtiao (fried dough) was the kind of homey comfort best enjoyed with friends. I also learned that carrot cake in Singapore has nothing to do with the dessert. Instead, black carrot cake is radish cake cubes fried in dark soy sauce until caramelized, while white carrot cake skips the sweet sauce for a crisp, eggy finish. Both were so good that I still can’t decide which version I like more. But why choose when you can have both! And finally, laksa, a spicy coconut curry noodle soup that combines richness and spice with thick rice noodles, cockles, and tau pok (fried tofu puffs). It’s one of those dishes that will leave you feeling like you need a nap afterwards, in the best way. A must-try.
However, one of the most memorable meals I had during my time in Singapore was definitely sambal stingray, grilled on banana leaf and slathered with spicy sambal. It had a charred crust, tender flesh, and spicy kick for a unique dish I will definitely not forget.
For a Treat:
Glutinous rice balls were a more than pleasant surprise. Soaked in warm almond milk, the soft, chewy skin gave way to a peanut butter (or black sesame) filling that melted on the tongue. The flavours were delicate and well-balanced, with the different nutty tastes blending harmoniously. Even the almond milk tasted so good that I found myself eating it like soup. For something sweeter, I fell in love with ondeh ondeh, little green balls made with pandan and glutinous rice flour, filled with liquid gula melaka (palm sugar) and coated in coconut. They burst in your mouth in the most satisfying way, so make sure to eat them all in one bite, or it could get messy. Totally worth the risk.
Looking back, my time in Singapore has been as much about eating as it has been about studying and exploring (and I couldn’t be happier about it!). Each dish opened a window into local life and made me feel more connected to my environment. Food became a way of experiencing the country, not just through flavours but through the shared moments with local and exchange friends alike. No matter the background, a passion for good food can unite everyone.