Singaporeans are simply obsessed with eating. For the best food, they will queue endlessly, they will traverse the island, and they will eat at all hours. Many have been known to come back after migrating simply because they miss their favorite foods. Much of it is humble but insanely delicious street fare found in food centers and coffee shops throughout the island.

CNNGo rounds up 40 of the best, "die-die must-try" foods from the little red dot.

1. Chicken rice

It’s everywhere -- at hawker stalls, food courts, luxury hotels and even at the zoo, but Singaporeans just can’t get enough of it. Chicken rice is often called the “national dish” of Singapore. Steamed or boiled chicken is served atop fragrant oily rice, with sliced cucumber as the token vegetable. Variants include roasted chicken or soy sauce chicken. Don’t miss out on the dipping sauces -- premium dark soy sauce, chili with garlic, and pounded ginger. Play around with different combinations to discover new tastes.

If you are put off by perpetual queues at legendary Tian Tian Hainanese Chicken Rice (Stall 10, Maxwell Food Centre), you can dine in air-conditioned comfort instead at Boon Tong Kee.

2. Char kway teow

There is no stopping Singaporeans from indulging in this high-fat hawker favorite. Flat rice noodles stir-fried with lard (for best flavor), dark and light soy sauce, chilli, de-shelled cockles, sliced Chinese sausage, bean sprouts, Chinese chives and sometimes prawns and egg. Essential to the dish is good “wok hei” or breath of wok, the qualities and tastes imparted by cooking on a wok using high heat. Many now choose to omit the cockles but char kway teow will always be incomplete without the sinfully rich fried pork lard pieces.

One of the island’s best char kway teow is at a humble hawker center in the east. Hill Street Fried Kway Teow at Block 16, Bedok South Road, #01-187. tel +65 9042 131.

3. Wonton or Wantan mee

The name “wonton” literally means "swallowing of cloud" in Cantonese. Indeed, the dumplings with their flowy translucent skins resemble wispy clouds when suspended in soup. Most Singaporeans prefer the dry version of the noodles. Wonton noodles look simple but the perfect one is elusive. The thin egg noodles need to be of the right texture, the sauce has to be well-balanced, and the pork or shrimp dumplings ought to be juicy and meaty. At many places, you’ll find the sliced char siew (Chinese BBQ pork) is often papery dry and red with artificial dye but that hardly deters fans of the dish who seem to prize the noodles and dumplings.

Try the cult favourite Hong Mao Wonton Mee but note they open early and close early (7am to 4pm, closed Mondays) and there is at least a half-hour wait. 128 Tembeling Road. 

4. Carrot cake (chai tow kuay)

No, not the sweet Western cake loaded with orange carrots. This "carrot" is more of a white radish (daikon). Rice flour and grated radish is mixed and steamed into large slabs or cakes. These are cut up into little pieces and fried with preserved turnip, soy sauce, fish sauce, eggs, garlic and spring onions. It’s amazingly good. You can have it “white” or “black” (with sweet dark soy sauce added). Also known as fried carrot cake or chye tow kueh, this grease-laden belly warmer is available at many hawker centers.

Look for old stalwart Heng Carrot Cake at Stall 28, Newton Food Centre, Newton Circus Road.

5. Chili crab

Another national signature, chili crab is one of the most requested dishes for anyone who comes to Singapore. There are more than a dozen ways to do crab (black pepper, salted egg yolk, cheese-baked, etc) but chili crab remains the bestseller. It’s certainly not something to be consumed daintily. The spicy chili-tomato gravy tends to splatter, but crab enthusiasts love it so much, they’ll mop everything up with mini mantou buns.

Roland Restaurant claims to be the creator of the dish. They are at Block 89 Marine Parade Central #06-750, tel +65 6440 8205.

6. Bak kut teh

Bak kut teh, meaning "pork rib tea" is most likely of Hokkien or Fujian origin. Meaty pork ribs are lovingly boiled for hours with lots of garlic, pepper, medicinal herbs and spices. Early 20th century port coolies often relied on this as a tonic to strengthen bodies and health. These days, bak kut teh is simply enjoyed for its taste. There are two styles -- the clear, peppery Teochew broth and the darker, more herbal Hokkien stew. You tiao (fried crullers) are the perfect croutons for soaking up the soup, and a hot pot of Chinese tea (ideally Tieguanyin) helps dissolve or wash down the fats ever present in the meaty ribs. 

For the Teochew variety, try Ng Ah Sio Pork Ribs Eating House at 208 Rangoon Road, tel +65 6291 4537. For the Hokkien version, try Sin Heng Claypot Bak Kut Teh at 439 Joo Chiat Road, tel +65 6345 8754. 

7. Sambal stingray

Singaporeans love their seafood and they love their spices. Sambal is a versatile chili paste blended with spices, shallots, candlenuts and often belachan (fermented shrimp paste). Sambal-coated cuts of stingray are wrapped in cleaned banana leaves and grilled to smoky perfection. The sweet, tender flesh is a perfect canvas for all the complex spices and BBQ flavor. 

Check out award-winning Leng Heng Seafood BBQ and enjoy your BBQ by the sea. Stall No. 6, East Coast Lagoon Food Centre, East Coast Lagoon Road.

8. Fried Hokkien mee

Yet another dish favored by hardworking laborers of the past. Thick yellow egg noodles mixed with rice vermicelli are cooked in a rich seafood stock, and tossed with prawns, squid, small strips of pork belly and deep-fried lard pieces. A small kalamansi lime is always given should you prefer some tangy juice to cut through the greasiness of the dish.

Tian Tian Lai (Come Daily) is practically an institution, and deserves its hype. Come to Block 127 Toa Payoh Lorong 1 #02-27, tel +65 6251 8542.

9. Rojak

Rojak is actually a Malay word used to describe something made from a random mix of unrelated things. But any derogatory undertones are erased when one refers to the fruit salad that bears the same name. Rojak does have an odd mixture of ingredients. Bite-size pieces of fruits, vegetables, dried tofu, fried you tiao (dough fritters) and cured cuttlefish are tossed in a prawn paste sauce topped with crushed peanuts. Grated bunga kantan (pink ginger buds) add a sensuous fragrance. The result is a wild mix of sweet, spicy, sour and savory flavors.

HK-Hollywood superstar Chow Yun Fat is a fan of Balestier Road Hoover Rojak. The rojak here has jellyfish instead of cured cuttlefish. Block 90 Whampoa Drive, #01-06 Whampoa Drive Food Centre.

10. Bak kwa

This chewy snack is like salty-sweet BBQ jerky. Bak kwa (dried meat) is made from pork although now halal versions made from chicken exist. These squarish BBQ meat sheets are popular as gifts for friends and relatives at Chinese New Year. Throngs will form at shops despite elevated prices. Bak kwa can be eaten on its own, with bread or with homecooked food.

The king of bak kwa is undisputedly Lim Chee Guan at 203 New Bridge Road, tel +65 6227 8302. Or try Bee Cheng Hiang’s spicy pork at its 28 outlets islandwide.

11. Economy rice

Possibly one of the best value meals you can get at hawker centers and food courts. Choose from a wide array of meats, vegetables and side dishes to accompany white steamed rice. Popular choices include sweet and sour pork, curry chicken, steamed egg custard, braised tofu and stir-fried mixed vegetables. It’s predominantly Chinese food, and very much like what many Singaporeans would make at home.

The heartlands have it. Try Economic Mixed Vegetables Rice at Block 341 Ang Mo Kio Avenue 1, #01-13 Teck Ghee Market & Food Centre.

12. Kway chap

Delicacy for some, Fear Factor food for others. The Chinese have always made full use of the animal they eat. Here, pork offal (stomach and intestines in particular) are braised until tender in soy sauce and herbs along with meat, tofu, boiled eggs and fish cake. If you are lucky, pig’s tongue and ears may be available too. Best eaten with kway (rice flour sheets) in broth but some opt for steamed rice or yam rice. Tangy chili dipping sauce is a must.

Try Guan Kee at Block 211 #01-01, Toa Payoh Lorong 8. Tel: 9739 6960

13. Oyster omelette

Known as “or luak” or “hao jian” locally, this Southern Chinese dish is another grease-laden supper favorite. Potato starch is mixed into the egg batter to give it a thicker and semi-gooey consistency. Oysters are added just a few seconds before serving, so that they are not overcooked. Hawkers have now started using plump Korean oysters, instead of smaller oysters. As a healthier option, they are also replacing lard with vegetable oil.

Ah Chuan Fried Oyster Omelette whips up a mean omelette with crisp edges and serves it with a sourish chili sauce. Block 22 #01-25, Toa Payoh Lorong 7. 

14. Katong laksa 

This is a Peranakan (Straits-born Chinese) influenced dish consisting of thick rice vermicelli in a rich, spicy coconut gravy. The soup is thick, opaque and slightly gritty from the abundance of ground dried shrimp, which gives it the umami kick. The Katong version has noodles cut into smaller lengths, so it can be easily scooped up with a spoon alone, along with a good amount of soup. No chopsticks or forks are given. Stir in the dollop of sambal and fragrant laksa leaves or daun kesum and inhale.

There have been Katong laksa wars in Singapore for over a decade now, with stalls fiercely professing to be the original. No matter your pick, they all taste equally good. Try 328 Katong Laksa at 51 East Coast Road, tel +65 9732 8163.

15. Fish head or fish soup bee hoon

The freshwater toman (snakehead fish) is boiled in milky fish stock along with a handful of healthy greens. Fish head aficionados will devour the bony meat, lips, cheeks and eyeballs. If you’re squeamish about fish head or prefer boneless convenience, go for the boiled fish slices or fried fish chunks, which are just as popular.

Holland Village XO Fish Head Bee Hoon struck gold by adding a dash of XO brandy to the fish stock. Block 46 Holland Drive #01-359 Holland Drive Food Centre, tel +65 6778 3691.

16. Yong tau foo

One of the healthier options in the hawker food arena because it features fresh vegetables and tofu. Yong tau foo (stuffed beancurd) will see items stuffed with fish paste or minced meat paste (Hakka-style). Pick the items you like (including choice of noodles) and have it served either dry-style with generous lashings of sweet sauce and chili, or soup-style with clear soybean and anchovies broth (some stalls offer a curry gravy option).

Special Yong Tau Fu has an impressive variety of homemade items, served in a good broth. 482 North Bridge Road, #01-87 North Bridge Road Food Centre.

17. Bak chor mee

Bak chor mee (minced pork noodles) gained some notoriety a few years ago when it starred in a satirical podcast. A good rendition of this popular Teochew dish will have fluffy minced pork, succulent stewed mushrooms, crispy tee por (small deep-fried pieces of flatfish or sole), springy noodles in a dark vinegary sauce. Let the hawker know if you wish to omit the sliced liver pieces. 

The owner of Seng Kee Minced Pork Noodles boasts more than 25 years of experience and is known for occasional wok theatrics. Try his famous fish maw soup as well. 316 Changi Road, tel +65 6345 7561.

18. Peranakan kueh

These desserts are a carnival of color, much like the culture of the creators. Under the Peranakans’ deft touch, simple local ingredients like tapioca, banana, glutinous rice, coconut milk and gula melaka (palm sugar) are transformed into a huge assortment of delectable kuehs.

Bengawan Solo carries a good variety at many locations throughout Singapore. Or try Glory Catering right in the Peranakan enclave of Katong at 139 East Coast Road, tel +65 5344 1749. 

19. Bak chang

The legend is somewhat morbid -- Chinese peasants throwing rice dumplings into the river to distract fish from eating the body of beloved poet and patriot Qu Yuan who drowned himself as a protest against corruption. Today, more than 2,000 years later, these dumplings commemorate his life during the Duan Wu Festival. The rest of the year, they are a great snack in a pack. The Hokkiens who love salty food fill the glutinous rice dumplings with braised pork belly, mushrooms and chestnuts. The Peranakans lean towards the sweeter side with minced spiced pork and chopped sugared melon strips.

Get your dumplings early at Hoo Kee Rice Dumplings. They sell out really fast, even before lunchtime. Best to call and reserve in advance. 7 Maxwell Road #01-18 Amoy Street Food Centre, tel +65 6221 1155.

20. Kaya toast

Kaya is a coconut custard jam, sweet and fragrant. When slathered onto thin slices of warm toast with ample butter, the sandwich it makes is simply divine. Down it with a cup of thick black coffee. Many locals have this for breakfast supplemented by two soft-boiled eggs with soy sauce and pepper.

Ya Kun Kaya Toast still makes the best since 1944 with locations all over the island.www.yakun.com

21. BBQ chicken wings

In many a hawker center, you will see rows of chicken wings glistening and turning on a roasting spit. Singaporeans love ordering these wings as a side dish, frequently as a large plate to share among family and friends. Best eaten hot and with a garlic chili dip. A spritz from calamansi limes add sweet tang to the wings. This finger food is great with beer or sugarcane juice.

Kris BBQ serves wings that are evenly marinated and grilled. Block 85 Bedok North Avenue 3 #01-02.

22. Chin chow grass jelly

The kids love the slippery jelly, and the adults appreciate its yin or cooling properties. Dubbed chin chow (immortal grass), grass jelly purportedly helps prevent indigestion and lower blood pressure. The herb Mesona Chinensis is boiled and cooled to make deep black slabs of firm yet chewy jelly. It can be made into a drink or served in a bowl as dessert. Modern toppings like palm seeds, longan and honey sea coconut make this traditional dessert more appealing to youngsters.

The grass jelly is still homemade in a wooden bucket at Zhao An Granny Grass Jelly. Quench your thirst at 505 Beach Road, #01-58 Golden Mile Food Centre.

23. Teh tarik

Teh tarik or pulled tea is tea with showmanship. Indian tea-makers pour a stream of hot milk tea back and forth between two vessels held as far apart as possible. It looks a lot easier than it is. The result is a frothy drink that’s well-mixed. You can request for teh halia (milk tea with ginger) as well.

The Sarabat Stall is a hole in the wall but customers flock here at all hours. Soak in the atmosphere of the Arab and Muslim quarters while you enjoy the tea with snacks. A drink here costs less than US$1. 21 Baghdad Street.

24. Satay

This is Southeast Asia’s rendition of the kebab with a few unique twists. There’s the peanut dip, sweet and spicy. The marinade of local spices that totally transforms the meat. The thin wooden skewers made of bamboo or stem of coconut leaves. And the refreshing sides of chopped raw cucumber and onions, along with ketupat (rice cakes steamed in woven coconut leaves). It’s a joy to watch your satay being grilled over an open charcoal fire. The aroma heightens the anticipation and the enjoyment.

Haron’s Satay has chicken, beef, mutton and even babat (tripe) satay. Stall No. 55, East Coast Lagoon Food Centre, East Coast Lagoon Road.

25. Ayam penyet

What? Flattened chicken? Yes, that’s what ayam penyet is. Large pieces of chicken are smashed with a mallet to allow the marinade of many spices to permeate thoroughly. The chicken is then deep-fried to a crisp golden brown. It’s originally Indonesian but has taken Singapore by storm in the past few years. Ayam penyet is usually served with lots of crispy batter, fried bean curd, tempeh (soybean cake) and vegetables. The real star is the delicious sambal belachan relish that’s an explosion of complex flavors.

If you are brave, go for the spicy hot version at Waroeng Penyet. The restaurant is at Block 81 Marine Parade Central #01-638 is best but there are food court franchise outlets elsewhere.

26. Ngoh hiang

Once the snack of choice at street wayang (theatre) performances, this medley of fritters is now popular as a teatime nibble. It’s a strange combination of deep-fried bean curd, prawn fritters, pink pork sausages, liver rolls, fish cakes, century eggs and cucumber slices. Ngoh hiang (five spices) itself refers to the Hokkien minced-pork roll that is made with lots of five spice powder but can also be used as the generic name for the fritters.

Hup Kee Wu Siang Guan Chang or China Street Ngoh Hiang is one of the few stalls that still makes the items by hand. Stall 97 Maxwell Food Centre, Maxwell Road.

27. Nasi lemak

Singaporeans are in love with lemak (richness bestowed by coconut cream). The Malay breakfast dish of nasi lemak (rich rice) has rice cooked in coconut milk served with a spicy sambal, fried anchovies, fried peanuts, and perhaps an egg and cucumber slices. It’s simple but satisfying. The Chinese have adopted the dish and thrown in a multitude of other side dishes like sausages, fried chicken wings, luncheon meat, fish cake, and various cooked vegetables.

Selera Rasa Adam Road No.1 has the Brunei royalty getting takeaways at Stall 2, Adam Road Food Centre, 2 Adam Road.

28. Mee Siam

Despite its name, Mee Siam (Siamese noodles) did not come from Thailand. It’s a Malay breakfast dish. Pre-fried thin rice vermicelli is served in a spicy light gravy made from taucheo (fermented bean paste), dried shrimp, sugar and seafood stock. Tamarind gives the dish its signature tartness. Toppings include cubed fried bean curd, chopped chives and sliced boiled egg. But note, there are no cockles in Mee Siam.

Zaiton Selera Rasa serves Mee Siam right in the heart of the Central Business District. 11 Collyer Quay, #01-04 The Arcade, tel +65 6226 3713.

29. Indian mee goreng

This Indian-Muslim classic of spicy fried noodles is a hybrid invented in this region in the 1950s. Indian immigrants borrowed the use of the wok from the Chinese and started frying yellow egg noodles with their own favoured ingredients -- tomatoes, egg, green chilies, mutton mince, cabbage and diced potatoes. It takes skill to wok-fry the noodles to a moist but not mushy ensemble. Oddly, in Singapore, mee goreng tends to sport a bold, almost garish red appearance not found elsewhere. 

You’ll find many stalls offering good Indian-Muslim fare at the Ayer Rajah Food Centre, Block 503 West Coast Drive.

30. Popiah

Sometimes lauded as the Asian burrito, this healthy snack is like a Chinese spring roll that’s not deep-fried. The name popiah refers to the soft, paper-thin skin made from wheat or rice flour. It’s smeared with a sweet sauce, chili sauce, minced garlic and is used to wrap ingredients like braised turnip or bangkuang (jicama), carrots, bean sprouts, Chinese sausage, shredded omelette, crushed peanuts and even shrimp or crab meat. Many Singaporeans love to hold popiah parties at home, as rolling your own popiah (easier than it looks) can prove to be the best entertainment at times.

Kway Guan Huat makes one of the best popiah on the island, and offers DIY party sets. They still make the skins by hand in a little pre-war shophouse at 95 Joo Chiat Road, tel +65 6344 2875.www.joochiatpopiah.com

31. Roti prata

You will find roti prata (flat bread) in practically every neighborhood in Singapore. Watch as the Indians knead and flatten an oiled ball of dough, and flip it with practised flair until the dough is a tissue-thin sheet. This is then folded into multi-layered pancakes and griddle-fried til crisp. It’s usually served with curry or a sprinkle of sugar. Nowadays, prata makers get creative with all kinds of fillings and combinations -- cheese, mushroom, durian, ice cream, honey, banana, cashew nuts, and even sardines.

Sin Ming Roti Prata serves it crispy, fluffy and gently chewy. Their fish curry is the perfect dip. Block 24 Sin Ming Drive #01-51, tel +65 6453 3893.

32. Murtabak

These are huge and for the very hungry. The dough is similar to that used in roti prata, but it is super-sized and stuffed with minced mutton and onions. Like roti prata, murtabak is often fried in a pool of ghee or oil. Chicken and sardine versions have surfaced for those who find mutton too gamey.

Singapore Zam Zam Restaurant is the undisputed king of murtabak. Go for a hearty supper at 697-699 North Bridge Road, tel +65 6298 7011.

33. Otak/Otah

It isn’t clear how the name otah or otak (brain) came about for this snack, but perhaps it is brain food after all, since it’s predominantly made of fish. Fish that’s mashed and mixed with coconut milk, chili paste and spices, wrapped in banana leaves and grilled over charcoal. Otak is a frequent accompaniment to dishes like laksa and nasi lemak, although it’s also eaten as a snack on its own.

Otah Inc. is modernising the otah. They have come up with otah taquitoes, otah toast and flavoured otah pastes. B1-K11, basement of Bugis Junction Shopping Centre, 200 Victoria Street, tel +65 6884 4650.

34. Fish head curry

Waiter, there’s a decapitated head in my soup! Well, that’s the highlight. A whole large head of red snapper stewing in curry gravy. Surprisingly, there’s a lot of meat to be had on the bony head, but the best (and most tender) part is the cheeks. This dish is purely a Singapore creation. About 30 years ago, an Indian restaurateur here decided to use fish head (not an Indian delicacy) in his curry to please Chinese customers. It became a runaway hit, spreading even across the Causeway to Malaysia.

If you’d like the whole experience of eating fish head curry with steamed rice on banana leaves, try Banana Leaf Apolo at 54 Race Course Road, tel +65 6297 1595.

35. Nasi Padang

The cuisine of Padang from Sumatra, Indonesia, features many spicy dishes to go with rice. A bedazzling smorgasbord of more than 30 dishes is available at some places. Nasi Padang also suits communal dining as a group can share dishes and enjoy a bigger variety at the same time.

Sinar Pagi Nasi Padang is packed with the office crowd on weekdays, so go early. Their BBQ chicken in coconut curry, beef rendang, tauhu telur (deep-fried mound of tofu and egg) and quail eggs in sambal are divine. 13 Circular Road, behind Boat Quay, tel +65 6536 5302.

36. Dum briyani

Briyani or biryani originated from Persia and eventually found its way into the hearts of spice-loving Singaporeans. The fluffy basmati rice grains, dappled gold and orange from saffron and spices, go so well with meat and gravy. Dum cooking is the method where pre-fried boiled rice is layered with par-cooked meat, and then pressure-baked in a sealed vessel. This way the meat infuses the rice with its flavours.

Ali Nachia Briyani Dam serves succulent and flavorful mutton with his briyani at The Tanjong Pagar Railway Station, 30 Keppel Road. tel +65 9389 2615.

37. Curry puff

The curry puff is possibly the country’s favorite tea-time snack. Deep-fried like samosas, these are generally filled with curried potatoes, chicken and a slice of egg. The popularity of the curry puff has spawned puffs with other fillings like sardines, black pepper chicken, tuna and sweet yam.

Tip Top Curry Puff (Block 722 Ang Mo Kio Avenue 8 #01-2843, Hiap Hwa Coffee Shop) sells the thick crust variety, whereas 1A Crispy Puff ( with eight locations islandwide) features the flaky, multi-layered spiral puffs. www.1acrispypuffs.com

38. Goreng pisang

The Malay snack of goreng pisang (banana fritters) have found fans from all races in Singapore. The deep-frying helps caramelize the natural sugars in the bananas, making them even sweeter than before. Some Chinese versions have unusually delicate and puffy batter. 

Lim Kee (Orchard) Banana Fritters offers banana and other fritters with crispy batter that stays firm for hours. Stall 61 at Maxwell Road Food Centre, Maxwell Road.

39. Ice kachang

Shaved ice desserts are always a popular treat in the hot tropics. Ice kachang (ice with beans) evolved from the humble ice ball drenched with syrup to be the little ice mountain served in a bowl, drizzled with creamed corn, condensed milk, gula melaka and brightly coloured syrups. Dig into it and you’ll discover other goodies hidden within -- red beans, palm seeds and cubed jellies.

Many will brave sweltering weather for the snow-like ice at Annie Peanut Ice Kachang. Best of all, she sprinkles roasted crushed peanuts generously on top. Block 6 Tanjong Pagar Road, #02-36 Tanjong Pagar Plaza Market and Food Centre (branch at #01-07 Far East Square).

40. Cendol

This dessert is named for the soft, greenish noodle bits it comes with. The very best cendol is still the simplest -- just coconut milk, shaved ice, gula melaka, light green cendol and a dash of salt. These days, other toppings like kidney beans, grass jelly cubes, creamed corn and even durian paste and vanilla ice cream have found their way into this dessert.

Cendol Geylang Serai serves old school cendol in convenient takeaway cups. Find them at 1 Geylang Serai, #02-107 Geylang Serai Market and Food Centre, tel: +65 9485 5845

由凱瑟琳玲 2010年4月14日

這樣你就可以吃什麼食物新加坡一天後一天又一天？

新加坡人只是迷戀吃。為了獲得最佳的食物，他們會無休止地排隊，他們將穿越海島，他們會吃所有的時間。許多已經知道簡單地移植後回來，因為他們錯過自己喜愛的食物。其中很大一部分是卑微的，但在整個島嶼的美食中心和咖啡廳瘋狂好吃街美食發現。

CNNGo相關文章向上舍入40的最好，“壓鑄模具不可不試”，從小紅點的食物。

1。雞飯

它無處不在 - 在小販攤檔，美食廣場，豪華酒店，甚至在動物園，但新加坡人就不能得到足夠它。雞肉飯通常被稱為新加坡的“國菜”。清蒸或水煮的雞肉供應香頂上油飯，用黃瓜切片作為標記蔬菜。變種包括烤雞肉或醬油雞。不要錯過浸漬調味料 - 優質老抽，辣椒，大蒜，和生薑搗爛。玩不同的組合，以發現新的口味。

如果你推遲了永久的隊列在傳說中的田甜海南雞飯（攤位10，麥士威熟食中心），您可以在舒適的空調客房在吃飯，而不是皇家堂記。

2，炒粿條

沒有沉迷在這種高脂肪的小販最愛停止新加坡人。平米粉炒豬油（最佳風味），深色和淺色醬油，辣椒，脫殼蚶，切片中國香腸，豆芽，中國韭菜有時蝦和雞蛋。必不可少的菜是很好的“鐵鍋喜”或鐵鍋的氣息，品質和使用高耐熱的鐵鍋烹飪傳授的口味。許多人現在選擇忽略蚶但炒粿條永遠是不完整的sinfully豐富的炒豬肉豬油塊。

其中一個島上最好的炒粿條是在東部一個不起眼的小販中心。希爾街的炒粿條在16座，勿洛南路＃01-187。電話+65 9042 131。

3，餛飩或雲吞MEE

命名為“餛飩”的字面意思是粵語“吞雲”。事實上，他們的flowy半透明皮膚的餃子像束狀雲層中懸浮湯時。大多數新加坡人喜歡幹版的麵條。雲吞面看起來很簡單，但完美的一個是難以捉摸的。薄雞蛋面必須是正確的質感，醬油已得到很好的平衡，以及豬肉或蝦餃應該是多汁，肉香。在許多地方，你會發現切片叉燒（中國叉燒）通常紙質幹和紅色的人工染料，但是，幾乎沒有阻止誰似乎獎品麵條和餃子菜的球迷。

試試崇拜喜愛弘茂餛飩眉但要注意，他們早早提前關門打開（上午7時至下午4時，週一閉館），並至少有一個半小時的等待。Tembeling路128號。 

4，蘿蔔糕（柴拖kuay）

不，不是甜的蛋糕西裝有橙色胡蘿蔔。這種“胡蘿蔔”更多的是白蘿蔔（蘿蔔）的。米粉和蘿蔔泥混合，蒸成大型板坯或蛋糕。這些被切成小片，炒大頭菜，醬油，魚露，雞蛋，大蒜和蔥。這是好得令人吃驚。你可以把它“白”或“黑”（甜黑醬油添加）。也被稱為炒蘿蔔糕或王才拖粿，這種潤滑脂載貨肚暖可在許多小販中心。

尋找老偉岸恆蘿蔔糕的攤位28，紐頓熟食中心，牛頓馬戲團路。

5，辣椒螃蟹

另一個國家簽字，辣椒螃蟹是最要求的菜的人誰談到新加坡之一。有超過一打的方式做蟹（黑胡椒，醃蛋黃，乳酪，烤等），但辣椒螃蟹仍是暢銷書。這當然不是要講究食用。辣的辣椒，番茄肉汁容易飛濺，但螃蟹愛好者喜歡它這麼多，他們將掃蕩一切與小饅頭包子。

羅蘭餐廳號稱是菜的創造者。他們是在89座馬林百列中心＃06-750，電話+65 6440 8205。

6。肉骨茶

肉骨茶，意思是“排骨茶”是最有可能的閩南語或福建籍的。肉排骨經過精心煮了幾個小時，有很多大蒜，辣椒，藥材和香料。20世紀初的端口苦力往往依賴此作為補品，以增強身體和健康。這些天來，肉骨茶只是喜歡它的味道。有兩種風格 - 清晰，潮州辣肉湯和更加黑暗，更加福建中草藥燉。油條（炸油條）是完美的蒜香浸泡了湯和火鍋中國茶葉（鐵觀音理想）幫助溶解或沖洗永遠存在於肉筋的脂肪。 

對於潮州品種，盡量吳阿蕭排骨吃眾議院在仰光208號，電話：+65 6291 4537。對於閩南語版本，請嘗試仙恆煲肉骨茶在439如切路，電話：+65 6345 8754。 

7，參巴黃貂魚

新加坡人喜歡他們的海鮮，他們熱愛自己的香料。參巴是一種多用途的辣椒醬混合香料，蔥，candlenuts和經常馬拉盞（發酵蝦醬）。黃貂魚的叁峇塗切口包裹在清洗香蕉葉和烤黑煙完美。甜，肉質細膩是一個完美的畫布，所有複雜的香料和燒烤的味道。 

退房獲獎冷哼海鮮燒烤，並在海邊享受燒烤。失速6號，東海岸人工湖美食中心，東海岸人工湖道。

8，炒福建面

然而，另一道菜由過去的辛勤勞動者的青睞。黃厚蛋面與米粉混合煮熟了豐富的海產品股票，並拌大蝦，魷魚，五花肉的小片和炸豬油塊。小kalamansi石灰總是給予你應該更喜歡一些濃郁的果汁通過的菜油膩削減。

田甜萊（來吧日報）實際上是一個機構，而其值得炒作。來塊127大巴窯羅弄1＃02-27，電話+65 6251 8542。

9。羅惹

羅惹實際上是用來描述一些從隨機組合無關的東西做了一個馬來話。但是，當一個指的是水果沙拉，熊相同名稱的任何貶義的意味被刪除。羅惹確實有配料的一個奇怪的混合。一口大小的塊水果，蔬菜，幹豆腐，炸油條（油條）和治愈烏賊被扔在一個蝦膏醬淋上花生碎。磨碎的文雅kantan（粉紅色姜芽）添加一個感性的芬芳。其結果是甜，辣，酸，咸口味的野生組合。

香港-好萊塢巨星周潤發是馬里士他路胡佛羅惹的粉絲。這裡的羅惹有水母，而不是治愈烏賊。座90黃道，＃01-06黃埔車道美食中心。

10。樸土瓜灣

這勁道小吃是像甜中帶辣燒烤肉乾。樸土瓜灣（幹肉），是由豬肉製成，雖然現在從雞製成清真版本存在。這些方形燒烤肉類床單很受歡迎作為禮物送給朋友和親戚在中國農曆新年。成群結隊將在商店形成，儘管價格升高。樸土瓜灣可以吃它自己，用麵包或homecooked食物。

李明博誇王毫無疑問的是林賜關在203新橋路，電話+65 6227 8302，或嘗試美珍香的  辣的豬肉在其28間店鋪全島。

11。經濟大米

可能是最好的餐點你可以在小販中心和食閣得到一個。選擇肉類，蔬菜和配菜陪白米飯的廣泛。流行的選擇包括糖醋排骨，咖哩雞，蒸蛋，紅燒豆腐和炒雜菜。這主要是中國菜，而且很喜歡現在很多新加坡人會在家裡做。

的中心地帶擁有它。試著經濟什菜飯座341宏茂橋1，＃01-13德義市場及熟食中心。

12。粿章

精緻一些，恐懼因素的食物給別人。中國人總是充分利用他們所吃的動物。在這裡，豬內臟（胃和腸道，尤其）是紅燒，直到招標醬油和草藥一起肉，豆腐，煮雞蛋和魚蛋糕。如果你是幸運的，豬舌頭和耳朵可能提供了。最好吃用粿（米粉張）在肉湯但有些齊齊蒸飯或山藥飯。濃郁的辣椒浸汁是必備的。

試著關科鵝座211＃01-01，大巴窯羅弄8號電話：9739 6960

13，牡蠣煎蛋

素有“或luak”或“郝健”在本地，這南中國菜是另一種油脂載貨夜宵的最愛。馬鈴薯澱粉混入雞蛋麵糊，給它一個較厚的和半糊糊的一致性。牡蠣添加短短的幾秒鐘前服，​​讓他們不過頭。現在的小販已經開始，而不是更小的生蠔肥美採用韓國牡蠣。作為一個健康的選擇，他們也取代豬油植物油。

啊川煎蠔煎 ​​蛋激起平均煎蛋用清晰的邊緣和帶微酸辣椒醬。它提供22座＃01-25，大巴窯羅弄7。 

14。加東叻沙 

這是一個土生華人（海峽出生的中國人）的影響菜組成的厚厚的米粉在豐富，辣椰肉汁。湯厚，不透明，稍有堅韌不拔的從地面蝦米，這使得它的鮮味踢的豐度。加東版有麵條切成更小的長度，因此它可以很容易地挖出了單獨一湯匙，隨著湯量好。沒有筷子或叉子給出。拌入三巴，香叻沙葉或道恩kesum的譯者語和吸氣。

有在新加坡被加東叻沙大戰超過十年，現在，隨著檔位狠狠自稱是原始的。無論你的選擇，他們都嚐到同樣出色。試試328加東叻沙51東海岸路，電話：+65 9732 8163。

15，魚頭或魚的湯米粉

淡水托曼（鱧魚）煮沸的乳白色魚類以及少數健康的蔬菜。魚嘴愛好者必吃骨的肉，嘴唇，臉頰和眼球。如果你嬌氣約魚頭還是比較喜歡去骨方便，去的水煮魚片或煎魚塊，這也同樣受歡迎。

荷蘭村的XO魚頭米粉中加入白蘭地XO了幾許魚股票挖到了金子。46座荷蘭驅動器＃01-359荷蘭車道美食中心，電話：+65 6778 3691。

16，釀豆腐

之一，在小販的食物舞台上更健康的選擇，因為它提供新鮮的蔬菜和豆腐。釀豆腐（豆腐釀）會看到塞滿了魚漿或肉末醬（客家）項目。挑你喜歡的項目（包括選擇的面），並有它曾是幹式甜醬油和辣椒，或湯式有明確的大豆和鳳尾魚肉湯大方圈套（一些攤位提供了一個咖哩肉汁選項）。

特別釀傅有一個令人印象深刻的各種自製的項目，曾在一個良好的肉湯。482橋北路，＃01-87北橋路美食中心。

17，樸初眉

樸初MEE（剁碎的豬肉麵條）獲得了一些惡名，幾年前，當它在一個諷刺播客出演。這種流行的潮州菜餚的一個很好的移交將有蓬鬆的碎豬肉，肉質燉蘑菇，香脆三通POR（小炸比目魚片或唯一的），在一個黑暗的不悅醬彈性的麵條。讓小販知道，如果你想省略切豬肝片。 

的生記肉碎面雇主擁有超過25年的經驗，被稱為偶爾炒鍋戲劇。嘗試了著名的魚肚湯為好。316樟宜路，電話：+65 6345 7561。

18。土生華人粿

這些甜品色彩的狂歡，就像創造者的文化。根據土生華人“靈巧觸控，簡單的本地成分如木薯，香蕉，糯米，椰奶和馬六甲椰糖（椰子糖）轉化為美味kuehs巨大的品種。

Bengawan個帶有好多種在整個新加坡的許多地方。或嘗試榮耀餐飲權利在加東的土生華人飛地在139東海岸路，電話：+65 5344 1749。

19。樸昌

傳說是有點病態 - 中國農民投擲粽子河裡吃心愛的詩人和愛國者屈原誰淹死自己作為反腐敗抗議的分散體魚。如今，已有2000多年後，這些粽子端午節期間紀念他的一生。在一年的其他時間，他們是在一個包一個偉大的小吃。誰愛咸的食物的閩南人填補了糯米粽子與紅燒五花肉，香菇和栗子。土生華人傾向於更甜一邊用剁碎的豬肉香料和切碎的糖冬瓜條。

讓你的餃子在1100記粽早。他們賣出來的真快，甚至在午飯前。最好提前打電話預定。7麥士威路＃01-18廈門街熟食中心，電話+65 6221 1155。

20。卡亞吐司

卡亞是椰子蛋奶醬，甜，香。當厚厚地塗到薄片烤麵包溫暖了充足的黃油，它使夾層簡直是神聖的。下來是一杯濃濃的黑咖啡。許多當地人有這樣的早餐由兩個水煮蛋用醬油和胡椒粉補充。

亞坤卡亞吐司仍使1944年以來的最地點遍布全島。www.yakun.com

21，燒烤雞翅

在許多小販中心，你會看到行雞翅的晶瑩和打開一個烤肉叉。新加坡人愛訂購這些翅膀作為配菜，經常作為一個大板的家人和朋友之間分享。最好吃熱的和帶蒜蓉辣椒浸。從柑酸橙一個斯普茨添加甜美的唐翼。這個手指食物是偉大的啤酒或甘蔗汁。

克里斯燒烤供應的翅膀，均勻醃製和烤。座85勿洛北大街3號＃01-02。

22，陳鄒仙草

孩子們喜歡的滑果凍，和大人欣賞它的陰或冷卻性能。被稱為陳鄒（仙人草），仙草據稱有助於防止消化不良和降低血壓。這種草藥仙草煮沸並冷卻，使公司的深黑磚還沒有嚼勁果凍。它可以製成飲品或在一個碗裡的甜品服務。現代澆頭像棕櫚種子，龍眼蜂蜜海底椰使這一傳統的甜品更吸引年輕人。

該仙草仍然自製的木桶在兆安老太仙草。解渴505海灘道，＃01-58金域食品中心。

23，拉茶

拉茶或拉茶是用演技。印度製茶倒入熱奶茶流來回持有盡可能分開兩艘船之間。它看起來輕鬆了許多比它。其結果是一個泡沫的飲料，是充分混合。您可以為德halia（奶茶姜）要求也是如此。

該Sarabat失速是在牆上有一個洞，但客戶湧向這裡在所有時間。泡在阿拉伯和穆斯林宿舍的氣氛，而你享受小吃的茶。這裡的飲料成本不到1美元。巴格達街21號。

24，沙嗲

這是一個有著一些獨特曲折的烤肉東南亞的再現。有花生蘸，甜辣。當地的香料醃了完全轉變肉。竹子做的椰子葉或莖的薄木板串。和切碎的生黃瓜和洋蔥，再加上ketupat（年糕蒸編織椰葉）清爽的兩側。這是一個歡樂的看你的沙爹被烤了一個開放的炭火。香氣加劇的期待和享受。

HARON的沙爹雞都有，牛肉，羊肉，甚至babat（牛肚）沙爹。攤位55號，東海岸人工湖美食中心，東海岸人工湖道。

25，雄雞penyet

什麼？扁平的雞？是的，這就是雄雞penyet是。大塊的雞肉都被砸用木槌，讓許多香料醃滲透徹底。雞，然後炸到酥脆金黃色。這是最初的印尼，但已採取新加坡的風暴在過去的幾年裡。雄雞penyet通常佐以大量的脆皮糊，炒豆腐，豆豉（豆餅）和蔬菜。真正的明星是美味的叁峇馬拉盞津津樂道這是複雜的口味爆炸。

如果你是勇敢的，去的麻辣版在Waroeng Penyet。餐廳在81座馬林百列中心＃01-638是最好的，但也有美食廣場專營店在其他地方。

26，五香

一旦選擇在街頭哇揚（劇場）演出的小吃，這混合泳油條的是現在流行的下午茶蠶食。這是一個奇怪的組合的炸豆腐，油條蝦，粉紅色的豬肉香腸，豬肝卷，魚餅，世紀雞蛋和黃瓜片。五香（5香料）本身指的是用大量的五香粉，但也可以用作用於油炸餡餅的通用名稱的福建絞碎豬肉輥。

俠記吳私昂冠昌或中國街五香是幾個攤位的手仍然使項目之一。攤位97麥士威熟食中心，麥士威路。

27，椰漿飯

新加坡人愛lemak（豐富的椰子奶油賦予）。椰漿飯（盛產水稻）的馬來人早餐菜已經熟飯椰奶配一個叁峇辛辣，油炸鳳尾魚，油炸花生米，也許一個雞蛋和黃瓜片。這很簡單，但令人滿意的。中國採用的菜，扔在眾多的其他配菜像香腸，炸雞翅，午餐肉，魚蛋糕和各種煮熟的蔬菜。

Selera莎亞當路1號有文萊皇室外賣店越來越失速2，亞當路熟食中心2亞當路。

28，米暹

儘管它的名字，米暹（連體面）不是來自泰國。這是一個馬來人的早餐盤。預炸薄米粉供應辛辣的肉汁光從taucheo（發酵豆瓣醬），蝦米，糖和海鮮股票做。羅望子給人的菜其簽名酸味。餡料包括切丁炒豆腐，韭菜切碎，切片煮雞蛋。不過需要注意的，也有米暹沒有蚶。

Zaiton Selera莎就在中央商務區的心臟地帶供應米暹，11哥烈碼頭，＃01-04商場，電話+65 6226 3713。

29，印度馬來炒麵

這個印度穆斯林的香辣炒麵經典的是發明了在這一地區在20世紀50年代的混合體。印度移民借來使用從中國炒鍋和煎鍋開始黃色的雞蛋面用自己偏愛的成分 - 番茄，雞蛋，綠辣椒，羊肉剁碎，白菜和土豆切塊。這需要技巧，以炒鍋炒麵條的濕潤，但不肉麻合奏。奇怪的是，在新加坡，馬來炒麵趨向於運動一個大膽的，幾乎是扎眼的紅色外觀沒有其他地方找到。 

你會發現許多攤位在亞逸拉惹食品中心，503座西海岸驅動器提供良好的印度穆斯林的票價。

30。薄餅

有時候，被譽為亞洲捲餅，這種健康零食是像中國的春捲，這不是炸。該名薄餅指軟，紙一樣薄的皮膚從小麥或大米麵粉製成的。它抹上甜的醬，辣椒醬，蒜末和用於包裝的材料像紅燒蘿蔔或bangkuang（豆薯），胡蘿蔔，豆芽，中國香腸，煎蛋絲，花生碎，甚至蝦或螃蟹肉。許多新加坡人喜歡抱薄餅各方在家裡，因為滾動自己的薄餅（更容易比它看起來）可以證明是有時最好的娛樂。

粿關發使得島上最好的薄餅之一，並提供DIY派對套。他們還用手工製作在一個小的戰前店屋在95如切路，電話：+65 6344 2875的外觀。www.joochiatpopiah.com

31日Roti普拉塔

你會發現烤肉煎餅（扁麵包）幾乎在每個社區在新加坡舉行。看著印度人揉和麵團壓平的油球，並與實踐風騷翻轉它，直到麵團是組織薄片。這是再折疊成多層煎餅和扒爐炸直到清脆。它通常佐以咖哩或糖灑。如今，普拉塔廠商發揮創意與各種餡料和組合 - 芝士，蘑菇，榴蓮，冰淇淋，蜂蜜，香蕉，腰果，甚至沙丁魚。

仙茗日Roti煎餅供應它脆，蓬鬆，輕輕嚼勁。他們的咖哩魚是一個完美的傾角。塊24仙茗道＃01-51，電話+65 6453 3893。

32。Murtabak

這些都是巨大的，在非常飢餓。麵團類似於烤肉煎餅使用，但它是特大型和塞滿了碎羊肉和洋蔥。像烤​​肉煎餅，murtabak經常炒酥油或油池。雞和沙丁魚版本已經浮出水面對於那些誰找到羊肉太野生的。

新加坡扎姆扎姆餐廳是murtabak無可爭議的王者。走了豐盛的晚餐在697-699橋北路，電話+65 6298 7011。

33。OTAK /烏打

目前尚不清楚這個名字怎麼烏打或烏達（大腦）來了解這個小吃，但也許它是健腦食品畢竟，因為它主要是做魚。這是搗碎，用椰奶，辣椒醬和香料，裹上香蕉葉和炭火烤雜魚。烏達是一種常見的伴奏菜如叻沙和椰漿飯，雖然它也吃過作為自己的小吃。

烏打公司是現代化的烏打。他們都拿出了烏打taquitoes，烏打麵包和調味的烏打糊。B1-K11，Bugis Junction購物中心，維多利亞街200號，電話：+65 6884 4650的地下室。

34，咖哩魚頭

服務員，有一個斬首的頭在我的湯！嗯，這是一大亮點。一整頭大的紅鯛魚燉咖哩肉汁。出人意料的是，有很多的肉要對骨頭，但最好的（也是最嫩）的部分是臉頰。這道菜是純粹的新加坡創作。大約30年前，這裡的印度餐館老闆決定用魚頭（不是印度的美味）在他的咖哩來取悅中國消費者。它成了脫韁的打擊，甚至跨越銅鑼灣蔓延到馬來西亞。

如果您想吃咖哩魚頭用香蕉葉蒸飯的整個體驗，試試蕉葉阿波羅54馬場路，電話：+65 6297 1595。

35。椰漿巴東

巴東來自印度尼西亞蘇門答臘島，美食眾多特色辣菜下飯。30多個菜餚bedazzling大雜燴可在一些地方。椰漿巴東也適合公共食堂作為一個群體可以分享美食，享受更大的品種在同一時間。

SINAR PAGI椰漿巴東是擠滿了辦公室人群在平日，所以早點去。他們的燒烤雞椰子咖哩，仁當牛肉，tauhu telur（豆腐和雞蛋的炸丘）和鵪鶉蛋在三巴是神聖的，13號的通知，後面駁船碼頭，電話+65 6536 5302。

36。姆briyani

Briyani或布瑞雅尼起源於波斯，並最終找到了進入的香料愛好新加坡人的心。蓬鬆的巴斯馬蒂大米雜糧，斑駁的金色和橙色的番紅花和香料，走這麼好肉和肉汁。達姆烹飪就是預炸煮出來的米飯是分層與票面煮熟的肉類，再壓出爐在密閉容器中的方法。這樣，肉注入其香精的大米。

阿里Nachia Briyani大壩提供新鮮和美味的羊肉與他briyani在丹戎巴葛火車站，吉寶道30號。電話+65 9389 2615。

37，咖哩卜

咖哩粉撲可能是這個國家最喜愛的下午茶點心。炸像咖哩角，這些都是一般充滿了咖哩土豆，雞肉和雞蛋中分得一杯羹。咖哩粉撲的普及催生了泡芙與其他餡料像沙丁魚，黑胡椒雞肉，金槍魚和蕃薯。

TIP TOP咖哩卜（座722宏茂橋8＃01-2843，協華咖啡廳）銷售的厚底品種，而1A脆皮泡芙（帶八個地點全島）採用了片狀，多層螺旋泡芙。萬維網。 1acrispypuffs.com

38。炒飯香蕉甜酒

炒飯香蕉甜酒（香蕉油條）的馬來小吃已經發現球迷在新加坡所有的比賽。油炸有助於在焦糖香蕉的天然糖，使他們甚至比以前更甜。有些中國版本有不同尋常的細膩和浮腫麵糊。 

林記（果園）香蕉油條提供香蕉和其他油條香脆麵糊保持堅定的幾個小時。失速61在麥克斯韋路美食中心，麥士威路。

39，紅豆冰

刨冰甜點總是一種享受在炎熱的熱帶地區流行。紅豆冰（冰豆），從不起眼的冰球濕透糖漿是小冰山在一個碗裡，澆上奶油玉米，煉乳，馬六甲椰糖和鮮豔的糖漿演變。鑽研它，你會發現隱藏在其他好吃的東西 - 紅豆，棕櫚種子和立方果凍。

許多人會冒著悶熱的天氣雪般的冰安妮花生紅豆冰。最重要的是，她灑烤花生碎慷慨之上。6座丹戎巴葛路，＃02-36丹戎巴葛廣場市場和糧食中心（分支在＃01-07遠東廣場）。

40。珍多

這道點心被命名為它配備了柔軟的，綠色的麵條位。最優秀珍多仍然是最簡單的 - 只要椰奶，刨冰，馬六甲椰糖，淺綠色珍多和少許鹽。這些天來，其他的配料像芸豆，仙草立方體，奶油玉米，甚至榴蓮醬和香草冰淇淋已經發現他們的方式進入這道甜點。

珍多芽籠士乃在方便的外賣杯供應老同學珍多。發現他們在1芽籠士乃，＃02-107芽籠士乃市場及熟食中心，電話：+65 9485 5845

 

認為我們遺漏了某些東西從名單上？我們選擇不同意？請給我們寫信。