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Page created on 25 Oct 2007
Page last modified on 15 Aug 2011

Be it chinese, indian, malay or western cuisine, you can try them all in Singapore, an island whose inhabitants originally come from different parts of the world. In fact, some food has evolved to unique variants that make them truly local. Once you have tasted them, you'll be back for more.
Eating places range from fine-dining restaurants to local food or hawker centres and coffee shops. The fine-dining and high-end restaurants caters mainly to western cuisine. For a more local flavour, go to food or hawker centers and coffee shops where you can choose from a variety of dishes from different stalls.
Some of the popular local food include:
Satay (Malay) - One of the best dishes around. Barbecued meat (chicken, mutton or beef) on bamboo skewers. Eaten with a bowl of peanut sauce that can be a little spicy. Comes with side dish of raw onions and cucumbers. You can order fragrant sticky rice separately. The Chinese have also started selling this dish and have included pork.
Roti Prata (Indian) - Singapore's version of the croissant. A popular breakfast dish which can also be eaten anytime these days. Common flavours are plain or with egg and/or onions. Eaten with curry sauce on the side. For kids, you can request sugar to go with it. Kids love cheese prata but it's only available at selected stalls. More novel flavours include chocolate, banana, etc.
Hainanese Chicken Rice (Chinese) - Steamed chicken served with rice, that is cooked with garlic and chicken broth, and a bowl of clear soup. An all-time favourite with the young and old. Varieties include the roast chicken. Locals sometimes order the chicken gizzard and/or liver as side dishes.

Nasi Lemak (Malay) - Fragrant rice cooked with coconut. Traditionally eaten with crispy fried fish and/or fried chicken and/or egg. Comes with slices of cucumber, sweet chilli and ikan bilies (anchovies), and roasted peanuts. Usually a breakfast dish, it can be eaten at anytime these days. The chinese have also started selling this dish and have introduced other side dishes such as otak (a fish meat cooked with  chillies, garlic, shallots, turmeric, lemon grass and coconut milk), sausage, fish cake, etc.

Char Kway Teow (Chinese) - Fried flat noodles in dark soy sauce and cockles. Ask for "no chilli" if you prefer non-spicy. Originally a poor man's dish, more ingredients such as chinese sausage have since been added and has become a popular dish in Singapore that there's even a halal variant using beef.
Roti John (Malay) - French baguette fried with egg, onions and meat with a touch of special tomato sauce. It was a breakfast dish created in the 1970s, so the story goes, resulting from foreigners' frequent request for omelette fried with onions on the side with bread. "Roti" means bread and "John" was the affectionate name given to Caucasians and Westerners during the British Colonial rule.
Fried Hokkien Prawn Noodles (Chinese) - Egg noodles fried with prawns and slices of pork. Usually served with lime and sambal chilli on the side.

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