What to Eat in Singapore: 15 Must-Try Dishes (and where we’d actually go for each one)

The 15 best dishes to try in Singapore

We’re doing this like we plan our days in Singapore: one iconic thing, then a snack, then “just one more” because we have no self-control around food.

1) Hainanese Chicken Rice (the national treasure)

Chicken rice looks harmless. And then you try it and realise it’s basically a masterclass in doing less but better: fragrant rice, tender chicken, and sauces that quietly carry the whole operation. Order it with extra chilli + ginger if you’re brave. Order it with cucumber and pretend that counts as vegetables.

Where to try it:

• Tian Tian (Maxwell Food Centre) — the famous queue-for-a-reason stall.
• Boon Tong Kee — a classic sit-down option when you want air con and a slower meal.
• Chatterbox — a pricier “hotel version” if you want to see chicken rice in a fancy outfit.

2) Laksa (creamy, spicy, life-changing soup)

Laksa is the bowl you order when you want Singapore to punch you (lovingly) in the face with flavour: coconut curry broth, noodles, prawns, fish cake, and enough spice to make you briefly question your life choices. We do it like this: laksa first, then an iced drink, then a second laksa the next day because we’re weak.

Where to try it:

• 328 Katong Laksa (Katong/East Coast) — the famous “short noodles, use a spoon” style.
• Sungei Road Laksa — smoky, old-school, and worth it if you’re chasing the classic vibe.
• Janggut Laksa — another favourite if you’re exploring the Queensway area.

3) Satay (peanut sauce = instant happiness)

Satay is Singapore at night: skewers sizzling, smoke everywhere, people yelling orders across tables, and you pretending you’re only going to have “a few” (lies). Order a mixed set (chicken + mutton + beef if you want to commit), then drown it in peanut sauce and cucumber/onion like it’s a ritual.

Where to try it:

• Lau Pa Sat Satay Street — the iconic first-timer move (go hungry).
• Satay by the Bay (Gardens by the Bay) — easy, scenic, and great if you’re doing Gardens at night.
• Chomp Chomp (Serangoon Gardens) — chaotic, local, and perfect for a late-night food mission.

4) Chilli Crab (the messy rite of passage)

Chilli crab is the Singapore dinner that turns into a full-body experience. Your hands will be covered in sauce. You’ll get into a silent competition with the crab. And you must order mantou (fried buns) to mop up the sauce, because that’s the whole point.

Where to try it:

• JUMBO Seafood — the big name, very reliable for the first-timer “we did it!” moment.
• Long Beach Seafood — another classic, often recommended for chilli + pepper crab.
• No Signboard Seafood — famous for white pepper crab if you want a twist.

5) Char Kway Teow (wok hei magic)

This is the stir-fried noodle dish that tastes like the hawker wok has unlocked a secret level. The key is wok hei (that smoky “breath of the wok” flavour). Expect flat noodles, cockles, Chinese sausage, egg, and that slightly addictive greasy-goodness vibe.

Where to try it:

• Hill Street Fried Kway Teow (Chinatown Complex) — one of the most talked-about stalls.
• Outram Park Fried Kway Teow Mee (Hong Lim Market) — a favourite for that smoky hit.
• Lao Fu Zi (Old Airport Road) — a solid option if you’re doing an East-side hawker crawl.

6) Hokkien Mee (prawn noodles, sambal, lime = perfect combo)

Hokkien mee is noodles cooked in a rich prawn stock, then finished with sambal and calamansi lime. It’s one of those dishes where the first bite is “nice,” and the second bite is “why is this suddenly incredible?” Pro tip: mix the sambal in slowly unless you like pain.

Where to try it:

• Ah Hock Fried Hokkien Noodles (Zion Riverside Food Centre) — often mentioned in “best hokkien mee” conversations.
• Nam Sing Hokkien Fried Mee (Old Airport Road) — a classic hawker-centre crawl stop.
• Newton Food Centre — not one specific stall, but great if you want to try a few dishes in one place (and you’re already nearby).

7) Bak Chor Mee (minced pork noodles that become an addiction)

If you’ve never had bak chor mee, here’s what to expect: springy noodles tossed with vinegar, chilli, minced pork, meatballs, mushrooms, and a broth on the side. It sounds simple, but it hits like a comfort-food cheat code — especially after a long day walking in the humidity.

Where to try it:

• Hill Street Tai Hwa Pork Noodle (Crawford Lane) — famous, often busy, and genuinely excellent.
• Seng Kee Mushroom Minced Meat Noodle (Tiong Bahru Market area) — a strong alternative if you’re nearby.
• Bedok / East-side hawker centres — this dish is everywhere; try it when you see a steady queue of locals.

8) Bak Kut Teh (peppery, garlicky, soul-healing)

Bak kut teh is a peppery pork rib soup usually served with rice, youtiao (fried dough sticks), and enough garlic to keep vampires away for a year. The first sip always clears your sinuses. The second sip makes you want to move to Singapore just for soup. (We’ve considered it.)

Where to try it:

• Song Fa Bak Kut Teh — the popular first-timer pick with multiple outlets.
• Founder Bak Kut Teh (Balestier) — often recommended for that traditional vibe.
• Ng Ah Sio (Rangoon Road area) — another classic name if you’re on a bak kut teh mission.

9) Nasi Lemak (crispy chicken + coconut rice = the combo)

Nasi lemak is coconut rice with sambal, anchovies, peanuts, cucumber… and then the toppings get serious: fried chicken, otah, egg, fish… basically whatever makes you happiest. The sambal is the make-or-break, so don’t be shy about asking for extra if you like heat.

Where to try it:

• Selera Rasa (Adam Road Food Centre) — one of the most recommended hawker versions.
• The Coconut Club — trendy, pricier, but extremely tasty (great “first night in Singapore” dinner).
• Ponggol Nasi Lemak — a popular supper option if you’re out late.

10) Roti Prata (crispy edges, fluffy middle, curry dip)

Prata is best eaten hot, torn by hand, and dipped into curry with zero shame. Start with plain or egg prata. If you’re feeling wild, go for cheese or “bomb” styles. (We always say we won’t… and then we do.)

Where to try it:

• Mr & Mrs Mohgan’s Super Crispy Prata — legendary for crispiness.
• The Roti Prata House — a reliable late-night prata spot.
• Springleaf Prata Place — great if you want creative flavours (and you like your food a bit extra).

11) Kaya Toast + Soft-Boiled Eggs (the Singapore breakfast)

Kaya toast is toasted bread with coconut jam (kaya) and butter, eaten alongside soft-boiled eggs you season with soy sauce + pepper. It’s slightly sweet, slightly salty, and way more satisfying than it has any right to be. Do it first thing in the morning before the day turns into a sweaty sightseeing marathon.

Where to try it:

• Ya Kun Kaya Toast — the easiest first-timer pick (lots of outlets).
• Killiney Kopitiam — a more old-school vibe if you want something classic.
• Heap Seng Leong — if you love retro cafés and you don’t mind it being a bit no-frills.

12) Fish Head Curry (big flavour, big heat)

Fish head curry is a proper Singapore comfort dish with Indian and Chinese influence — rich curry gravy, okra, brinjal, and a big fish head in the middle like a centrepiece. It’s intense (in the best way). Our advice: share it, and order rice like you’re preparing for battle.

Where to try it:

• Muthu’s Curry — one of the best-known names for fish head curry.
• Samy’s Curry (Dempsey) — a classic choice with a lovely “escape the city” vibe.
• Banana Leaf Apolo (Little India) — iconic for the full banana-leaf experience.

13) Chai Tow Kway (Singapore “carrot cake”, not the dessert)

This dish confuses everyone at first because it’s called “carrot cake” but contains no cake and no orange carrots. It’s fried radish cake with egg, preserved radish, and seasoning — and you can get it white (more savoury) or black (sweet soy sauce). Our move: order both and stop pretending you’re going to pick a favourite.

Where to try it:

• Zhong Zhong Fine Spice (Old Airport Road) — often recommended by locals for carrot cake.
• Chinatown Complex — multiple stalls, great for a “try a bit of everything” day.
• Newton Food Centre — easy first-timer option if you’re nearby and want variety.

14) Sambal Stingray (hawker BBQ, smoky + spicy)

Sambal stingray is exactly what it sounds like: stingray grilled on banana leaf, slathered in sambal, smoky and spicy with that slightly sweet edge. This is a night hawker dish for us — it just hits better when it’s dark, you’re sweaty, and you’re ordering with confidence like you’ve done this your whole life.

Where to try it:

• Bedok 85 (Fengshan Food Centre) — a classic for BBQ stingray and supper vibes.
• Chomp Chomp (Serangoon Gardens) — the late-night hawker chaos we love.
• East Coast Lagoon Food Village — great if you want sea-breeze energy with your sambal.

15) Chendol / Ice Kacang (because it’s too hot not to)

If you don’t do a shaved-ice dessert in Singapore, did you even go? Chendol is coconut milk + gula melaka (palm sugar) + jelly noodles + shaved ice. Ice kacang is the colourful mountain of shaved ice with syrups, beans, jelly, and pure joy. It’s the reset button after a spicy meal.

Where to try it:

• Mei Heong Yuen Dessert (Chinatown) — classic dessert stop when you’re wandering Chinatown at night.
• Old Amoy Chendol (near Telok Ayer / CBD) — a popular chendol name for the bucket list.
• Changi Village Food Centre — great for a dessert mission (and the whole area has a fun local feel).