Bak kut teh simply means “pork rib tea” – to make this dish, pork ribs are simmered to create a flavorful soup base, then combined with cloves of garlic and a variety of herbs.
01. Bak Kut Teh
Carrot cake" contains no carrots - the main ingredient is white radish, which is known locally as "white carrot", hence the name. The "carrot" is grated, combined with rice flour and water then steamed into cakes.
02. Carrot Cake
Carrot cake" contains no carrots - the main ingredient is white radish, which is known locally as "white carrot", hence the name. The "carrot" is grated, combined with rice flour and water then steamed into cakes.
03. Char Kway Teow
Chili Crab is Singapore's most famous dish, a greasy and spicy seafood concoction that simply cannot be enjoyed unless you dive in with your bare hands.
04. Chili Crab
Chicken rice is the closest thing to comfort food for many Singaporeans - a pale but deceptively flavorful rice dish served with ginger mash, chili lime sauce, and sweet black soy sauce.
05. Hainanese Chicken Rice
Satay is marinated meat roasted on a skewer, then served with peanut sauce together with onions, cucumbers, and rice cake. This isn't your usual barbecued meat.
06. Satay
Laksa is a noodle dish bathed in a coconut milk curry, mixed with shrimp, egg, and cockles. The sauce is only slightly less thick compared to your regular curry, and garnished with tofu and shredded chicken.
07. Laksa
Fish head curry might turn off the less adventurous gourmand, but fish head is unusually meaty and flavorful, especially so when cooked in a spicy red broth made from belacan, chili
08. Fish Head Curry
Roti prata is an Indian specialty, a simple pastry made from flour and fried. Half the fun is in watching prata being made - a prata chef will flatten the dough before twirling the dough in the air to stretch it.v
09. Roti Prata
Rojak is a crisp, savory fruit salad combined from cucumber, banana flower, bean sprouts, fritters, pineapple, and mango (and much more besides).
10. Rojak