As one of the world’s best foodie destinations, Singaporean cuisine is a celebration of diversity, brought to life with rich flavours and an equally rich heritage. Discover the best of the best in the Lion City, with a guide to Singapore’s must-try local delicacies.

Pinklily08, Kaya toast on a plate, CC BY-SA 4.0

Laksa 

Although its origins are hotly debated, there’s no denying that Laksa is a staple of Singaporean cuisine. Spicy, fragrant, and comforting, this noodle soup features a rich, coconut-milk curry broth, packed with protein, vegetables, and, of course, thick rice noodles.

Hainanese Chicken Rice

From hawker centres to top restaurants in Singapore, Hainanese chicken rice is everywhere – and it’s easy to see why. This simple, yet incredibly flavourful dish celebrates the versatility of chicken; the rice, fried in chicken oil and cooked in a fragrant chicken stock, is paired with perfectly poached chicken breasts. Served with scallion oil, chilli paste, and refreshing cucumbers, it’s a must-try when in Singapore.

Char Kway Teo 

While Singapore has several iconic stir-fried noodles, Char Kway Teo is one of its most iconic. These rice noodles are wok-fried in egg, dark soy sauce, and shrimp paste, resulting in a rich, savoury dish best paired with Chinese sausages. Within Singapore’s culinary scene, Char Kway Teo is a working-class hero, where simple, accessible ingredients unite to create a dearly beloved hawker staple.

Assam Pedas

Popular across Southeast Asia, Assam Pedas is deeply intertwined with the region’s rich maritime history. This spicy, tangy gulai (stew) is the product of various culinary influences, featuring fish simmered in a flavourful broth of tamarind, spices, and local veggies. At restaurants like Collective at Dao by Dorsett AMTD Singapore, the Assam is prepared with barramundi and served with fragrant jasmine rice.

Kaya Toast 

It’s not a complete food adventure around Singapore without kaya toast. This iconic breakfast is at the heart of Singapore’s social coffee culture. Found at traditional kopitams (coffee shops), kaya, a jam made from coconut cream, sugar, and pandan leaves, is spread on thick slices of toast, served with local coffee or tea and soft-boiled eggs.