After the meal, in addition to the many tropical fruits, you can enjoy special desserts including the chendol, with syrup, brown sugar, coconut milk and fruit jelly. The most popular drink is tea those who do not particularly like the local wine, rice, can taste the best wines in the world in every restaurant. Even more good beers are usually imported.
Below are some tips on the most famous dishes.
Hainanese Chicken Rice
Considered the national dish of Singapore, it is chicken strips boiled in broth and served with rice slightly tasty, also cooked in broth. The chicken is steamed not completely, but leaving it slightly pink in the part close to the bone. The dish is usually accompanied by a bowl of soup, pickles and hot sauce.
The popiah are local version of spring rolls. Wrapped in a thin batter made from wheat flour, these spring rolls are not fried and have a slightly sweet flavour. It is a typical dish of Singapore which is part of Nonya cuisine, also called Peranakan.
The laksa is another specialty of the Peranakan cuisine. It is a soup of noodles that has evolved over the years and is now available in several versions. The two most common are the recipes curry laksa and assam laksa. In addition to noodles, laksa is prepared with fried tofu, pieces of fish, shrimp and vegetables. A variety of laksa much appreciated is the Katong laksa, named after the district Katong. The characteristic of this are the laksa noodle cut even more thick that allow to eat easily even with a spoon.
Here is another dish that aspires to the title of national dish. One of the most typical dishes of Singapore, the chilli crab was invented in 1950, when a chef of Singapore experienced it steamed with the addition of tomato sauce. It has since become one of the most popular dishes in the city, both by locals but also by tourists. The best restaurants where you can taste the chili crab are those located on the east coast of Singapore, specializing in seafood.
Called the national dish for breakfast in Singapore, the kaya is cut into thin slices, it is toasted crusty bread served with eggs, sugar and coconut milk, flavoured with pandan leaves. The kaya usually is consumed accompanied with tea or strong coffee called Kopi.
Barbequed fish with Sambal
A dish that has its roots in Malaysia, race is seasoned with sambal sauce, a sauce made with fresh chili, garlic, tamarind and shallot, then wrapped in a banana leaf and grilled. The dish, also called Ikan Bakar in Malay, is spicy and aromatic.
The roti prata has its roots in South India, but in Singapore you find everywhere. Besides being a delicious cake, it is very fun to watch the preparation, it is turned over several times in the air up from the street vendors, until a thin fabric, which is then folded and put on the grill until it is crispy outside and soft inside.
It's called Otak-Otak in Malay, which means the brain, but do not let the name fool you. Otah is a fish paste made from mackerel, red pepper and spices, all put together in a coconut or a leaf banana and grilled over hot coals. The result, although it may seem a bit disgusting, is savoury and spicy, perfect for those who like strong flavours.
The Singapore Hokkien Mee, contains egg and rice noodles that are stir-fried and served with dried shrimp paste and sambal. What makes the Hokkien Mee Singapore so good is the addition of a portion of lard that is used for the preparation of each dish.
One of the first street food in Singapore, the satay can be found from any vendor in Southeast Asia, and Singapore is no exception. The Satay consists of meat skewers marinated, grilled and served with a peanut sauce.
Eating out here is the rule and you can spend very little despite having a balanced and satisfying meal.