- Roti Prata is a local favourite fit for almost any time of the day and for almost any event. It can be considered to be Singapore's version of the pancake. It is usually served plain, with egg and/or with onion fillings along with a side of curry and/or sugar to improve flavour. There is also a 'paper prata' which is made extra thin and crispy. Roti prata chain restaurants have a wider range of toppings, such as ice-cream, cheese and durian. Its texture is very similar to the Indian "parata", which is where the roti prata obtained its name.
- Laksa, in particular the Katong or lemak style, is probably the best known Singaporean dish: a fragrant soup of noodles in a coconut-based curry broth, topped with cockles or shrimp. Note that Singapore laksa is very different from Penang laksa which is made with a tamarind-infused broth instead of coconut, and has a spicy sourish taste.
- Chilli crab is a whole crab ladled with oodles of sticky, tangy chilli sauce. Notoriously difficult to eat... but irresistibly delicious! Don't wear a white shirt! The seafood restaurants of the East Coast are famous for this. For a less messy but equally tasty alternative, ask for black pepper crab.
- Char kway teow is the quintessential Singapore-style fried noodle dish, consisting of several types of noodles in thick brown sauce with strips of fishcake, Chinese sausage, a token veggie or two and either cockles and shrimp. It's cheap ($2-3/serve), filling and has nothing to do with the dish known as "Singaporean (fried) noodles" elsewhere! (And which actually doesn't exist in Singapore.)
- Hainanese chicken rice is meltingly smooth steamed chicken served with chicken-flavored rice and 3 dips- hot chilli, thick black sauce and minced ginger.
- Fish head curry is just what's you'd think (but tastes much better!). Little India is the place to sample this. Oh, the best part of the fish head is the cheeks!
- Durian is not exactly a dish but a local fruit with distinctive odor you can smell a mile away and a sharp thorny husk. Most foreigners cannot tolerate the smell or taste of the fruit, but to the majority of locals this is a delicacy. The rich creamy yellow flesh is often sold in places like Geylang and Bugis and elsewhere conveniently in pre-packaged packs. It can cost S$1 for a small fruit all the way up to S$24 per kilo depending on the season and type of durian. If you are game enough you should try it, but be warned beforehand - you will either love it or hate it. Note: you're not allowed to carry durians on the MRT and buses and they're banned from many hotels. Anecdotal evidence also suggests you should avoid alcohol after eating durian. This 'king of fruits' is also made into ice cream, cakes, sweets and other decadent desserts.
- Ice kachang literally means "ice bean" in Malay, a good clue to the two major ingredients: shaved ice and sweet red beans. However, more often than not you'll also get gula melaka (palm sugar), grass jelly, sweet corn, attap palm seeds and anything else on hand thrown in, and the whole thing is then drizzled with canned condensed milk or coconut cream and colored syrups. The end result tastes very interesting — and refreshing.
- Satay, the popular brochettes of meat sold at hawker centres and other food courts, sold with a side of spicy peanut sauce for dipping, slices of fresh cucumber and onions -- the "Satay Club" at the Lau Pa Sat near Raffles Place is one popular location for this delicacy.
- Kaya Toast is a breakfast food which you would find in most kopitiams. It is just toasted bread with a jam-like paste known as kaya and some hard margarine spread on it. It is usually accompanied by one or two half-boiled eggs with dark soy sauce and pepper as well as a cup of tea, coffee or milo. Kaya is widely available in Singapore supermarkets and depending on your country's customs and quarantine laws, might be a good way to present some Singapore taste to your folks back home. Kaya is available in two styles: The greenish Nonya style and the brownish Hainanese style.
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Coffee, see, and tea, oh! Coffee and tea in hawker centers goes for under a dollar a cup, a steep discount on Starbucks prices, but you'll need to learn the lingo to get what you want. If you order just kopi (the Malay word for "coffee") or teh (Hokkien for "tea") in Singapore, it will definitely be served with a heaped spoonful of sugar, and more often than not with a squirt of condensed milk. Kopi-C or teh-C guarantees the milk dose, while kopi-O/teh-O makes sure it's served without. To get rid of the sugar, you need to ask for it kosong ("plain"), but if you want a plain black cup of joe, you need to ask for kopi-O kosong! And if all this makes you sweat, just order some kopi-peng, also known as kopi-ice, to cool down.
Are there more local stuff we have missed out? What's your favorite local fare?
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