Singapore is always on the record as one of the cleanest and safest country in Southeast Asia. And because it is a remarkably sterile country, vibrant street food stalls squat in different areas of the city, showing the country’s diversified cultural heritage. Flavours from Indonesia, Malaysia, China and India are blended together to make totally unique cuisines. Here’s a look of the best street food to try in Singapore hawker stalls.
Hokkien Mee is one of the most loved Singapore dishes which originated in China. Though the dish may not look as appetizing, Hokkien Mee is a deeply flavoured and intricately made cuisine. The noodles are stir-fried in prawn stock and lard, mixed with bean sprouts, scrambled egg and juicy prawns, served with chili sauce and calamansi lime on the side for added flavour.
Not the moist cake with vanilla ice cream dessert you’re thinking of. Singapore carrot cake, a.k.a. chai tau kway, is made of fragrant mess of scrambled eggs, scallions, garlic, preserved radish and glutinous radish cubes. The dish originated in China, where carrot and radish are the same, therefore named as Carrot cake.
This dish reflects Singapore Indian culture. Roti Prata is a flat and flaky bread griddled and folded into a kerchief. It is served either plain or stuffed with chicken, muttons, sardine meats, scrambled eggs and onions as filling, and accompanied by a dipping sauce of savoury curry.
It is a Malay term for “mixure.” Rojak is a salty and sweet salad with a kick of spiciness. Every mixture is different but, most likely, contains cucumber, pineapple, beansprouts, turnip, mango, apples, jicama, soybean cake and fried dough filters, tossed in spicy shrimp paste dressing. A rebellious and refreshing flavour to end a heavy meal.