The taste of regret if you miss it out – 10 must-try local dishes in Singapore

Text & photos byBuji (Unrestrained)

When traveling abroad, what you experience is not just what you see, but also what you eat. Before going to Singapore, I didn’t have high expectations for the food in this Lion City, mainly because the city is so urbanized and international. With such a diverse mix of people, I thought the local cuisine might lack a distinct identity. However, after trying a variety of dishes there, I realized that it’s precisely this multicultural character that allows Singaporean food to develop its own unique personality based on a foundation of various international cuisines.

You could call the food here a melting pot, but I’d say many dishes originally weren’t from Singapore at all. Yet once they took root here and were embraced by the locals, they became Singaporeanized—just like how curry, after coming to Taiwan, developed its own Taiwanese style. The curry rice sold by aunties at the market or the curry often found in buffet meals, you take one bite and you know, ah, this is home flavor.

Although I only spent five days in Singapore and didn’t get to try many dishes, I can still easily list the ten delicious items I think it would be a shame to miss. Here they are, my top 10 picks.

1. Sugarcane Lemonade

Just how much do I love sugarcane lemonade? I’ve sneakily mentioned it in several articles, hoping to plant the idea in readers’ subconscious XD. I might be a bit of a country bumpkin, because I’d never had sugarcane lemonade in Taiwan (to be fair, it’s not very common there either), so it was my first time trying this sweet and refreshing drink in Singapore. All I can say is it’s perfect for a tropical country—it doesn’t make you more thirsty like bubble tea does, and it has that thirst-quenching, heat-beating effect. You can find it at almost every food court.

2. Hainanese Chicken Rice

Both the Hainanese chicken rice in Singapore and Thailand are delicious, but for different reasons. Thai Hainanese chicken rice shines with its dipping sauces and clear soup, while Singapore’s version wins with its tender chicken, flavorful sauce, and especially the delicious chicken oil rice. If I had to choose, I prefer the version I had in Singapore. I recommend Tian Tian Hainanese Chicken Rice at Maxwell Food Centre in Chinatown.

3. Bak Kut Teh

Bak Kut Teh in Singapore mainly falls into two camps: those with a stronger peppery flavor and those with a stronger herbal taste. I’ve only tried the peppery version at Song Fa Bak Kut Teh, but it’s highly recommended. Although the broth is packed with pepper, it’s not harsh or spicy—instead, it’s rich, smooth, and addictive, making you want to sip bowl after bowl. Other well-known spots include Swee Kee Bak Kut Teh and Ng Ah Sio Bak Kut Teh. No matter which one you go to, you have to try Bak Kut Teh when in Singapore.

4. Satay

Sweet grilled satay paired with a cold draft beer or sugarcane lemonade makes for great company on a summer night. I recommend heading to Lau Pa Sat in the evening to enjoy satay and soak in the lively, casual open-air barbecue atmosphere.

5. Indian Roti Prata

Walking around Singapore, you’ll see dark-skinned faces of Indian descent everywhere, so Indian cuisine is ubiquitous. Among it, Indian roti prata is as common in Indian food as scallion pancakes or egg crepes are in Taiwanese street food. It’s perfectly normal to have it for breakfast, lunch, a snack, or even dinner—as long as you don’t mind the small portion.

The roti, cooked until golden and slightly crisp on both sides, can be stuffed with your favorite fillings, just like an egg crepe. Dip it in the curry sauce provided by the stall before eating, and the flavor completely transforms. Once coated in the curry, the rich and distinctive aroma of Indian cuisine wafts through your mouth, and you realize, yes, this is Indian food—but since you’re in Singapore, it’s also Singaporean-style Indian food.

6. Claypot Rice

As the section on claypot rice in the original text was cut off or garbled, I'm unable to provide an accurate translation for the full content. Based on the partial and unclear text, it seems to describe claypot rice as a common street food, usually cooked with dark soy sauce and featuring ingredients like Chinese sausage, lap cheong (Chinese cured sausage), mushrooms, and sometimes salted fish. It's a quick dish to prepare, often ready in under 10 minutes, and is best enjoyed hot, freshly scooped from the claypot onto a plate. The contrast between the crispy rice at the bottom and the savory toppings creates a deeply satisfying meal. In Singapore’s vibrant and multicultural food scene, claypot rice offers a comforting taste reminiscent of dishes from southern China. Its rich flavors and simple yet hearty nature make it a beloved choice for many.

Visually, claypot rice may look quite ordinary, without any flashy presentation or garnish. But it delivers layers of umami and texture. The savory aroma, combined with the fragrance of Chinese sausage and mushrooms, gives off a distinctly southern Chinese vibe. However, it’s this very authenticity that makes it feel so comforting and satisfying. In a city like Singapore, where diverse cuisines thrive, this rustic dish still holds its ground and captivates diners with its down-to-earth deliciousness.

7. Kaya Toast

Kaya toast is a classic Singaporean breakfast. The toast is spread with sweet yet not cloying kaya (a coconut and egg jam), then toasted until the exterior is crispy. One bite of this and your day starts with a feeling of joy and satisfaction.

A more local way to enjoy it is to order a half-boiled egg and dip the kaya toast into the egg yolk before eating. It’s not only more nutritious but also adds a smoother texture. Ya Kun Kaya Toast and Toast Box are two famous chains in Singapore, each with their own loyal fans for their kaya toast. I love them both.

8. Chili Crab

Chili crab is a dish that many seafood lovers seek out when visiting Singapore, with “No Signboard Seafood” and “Jumbo Seafood Restaurant” being particularly famous for their spicy crab.

I had the chili crab at No Signboard Seafood. During cooking, the crab roe completely melts into the dark red sauce. The sauce is made from eggs, chili paste, fermented beans, and other seasonings, already rich and flavorful—but when combined with the crab roe, the umami level goes up another notch. The thick, sweet crab meat soaks up the sauce beautifully, making each bite incredibly satisfying and finger-licking good.

9. Laksa

Laksa is a traditional Malaysian dish. The broth is made by combining curry and coconut milk, then simmering it with seafood, resulting in a rich coconut flavor. The combination of coconut milk and curry is quite magical—two strong flavors intertwine and balance each other, highlighting the taste of the seafood. At first, I wasn’t used to the taste, but eventually, I found myself enjoying it more and more. It’s a dish you don’t often find in Taiwan, making it quite special and definitely worth trying.

10. Biscuit Ice Cream

This red ice cream stall goes for a retro vibe, selling nostalgia—much like Hong Kong’s ice cream trucks, Taiwan’s ba-bu-ba-bu ice cream, and egg ice. The flavors aren’t bad, but they’re not out-of-this-world delicious either. Still, seeing and tasting them brings back childhood memories. For just a few coins, you get a playful atmosphere. I reckon it’s a pretty good deal.

Just listing them off the top of my head, I’ve written down ten Singaporean delicacies that I think it’d be a shame to miss. But there are still plenty of other greats I didn’t get to try before heading back to Taiwan—like Malaysia’s traditional “Rojak,” stir-fried radish cake, Fujian fried noodles, and curry fish head, which evolved from Indian curry. Everyone, do give Rojak a try if you get the chance.

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