Singaporean food — global culinary capital. Hawker centres UNESCO. Chicken rice, laksa, chili crab, satay. 4 cuisines (Chinese, Malay, Indian, Peranakan).
Hainanese Chicken Rice
Hainanese chicken rice — national dish. Poached chicken + rice cooked in chicken stock + chili sauce + ginger + dark soy. Tian Tian, Wee Nam Kee famous.
Chili Crab
Chili crab — Singapore signature. Mud crab in sweet-spicy tomato sambal sauce. With mantou (fried buns) to soak up sauce. Jumbo Seafood, No Signboard.
Laksa & Noodles
Katong laksa (Peranakan coconut), prawn mee, bak chor mee (minced pork noodles), char kway teow, hokkien mee. Hawker centre specialties.
Hawker Centres
Hawker centres UNESCO 2020. Maxwell, Lau Pa Sat, Newton, Tiong Bahru. Michelin star hawker stalls (Hawker Chan, Liao Fan).
Satay & Peranakan
Satay Bedok, Peranakan (Nyonya) food — Chinese-Malay fusion. Ayam buah keluak, beef rendang, kueh chang.
Indian-Singaporean
Roti prata + curry, fish head curry, briyani, banana leaf rice. Little India, Tekka Centre. South Indian influence.
Drinks
Kopi (local coffee), teh tarik, bandung, sugar cane juice, kacang putih. Tiger Beer. Singapore Sling (Raffles Hotel cocktail). Bubble tea boom.