The Food Porn Files: Singapore Cuisine

Asia » Singapore
May 23rd 2014

Published: May 25th 2014

My main motivation in writing this entry is because I have a hard time describing Singapore cuisine to my American friends, so I thought I'd write this blog and simply point anyone who asks about Singapore cuisine to this post. A picture is worth a thousand words; I'll describe each dish pictured in this entry and also identify its origins to the best of my ability - note that many of the dishes a... Read Full Entry

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Siewch

About Me: I am a native of Singapore and a professional expat. Since leaving Singapore in 1994, my life journey has taken me first to Bangkok, then to Manchester UK, and then to the United States - starting with Los Angeles, then Honolulu, then Silver Spring, MD, and then back to Honolulu. I took some time off from work between July 2017 and March 2018 to travel and reflect (check out my Midlife Crisis Flashpacking series). I'm now back in the corporate world with a renewed attitude towards life and work. I plan to take another extended trip ... full info

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Mee Pok

Origin: Chinese. Egg noodles tossed in tomato-chili sauce with mushrooms, plus fish balls and fish cake in broth. You can also opt for pork instead of fish balls. From a coffee shop in Bukit Batok.

Fishball Kway Teow Soup

Origin: Chinese. Fish balls and fishcake with flat rice noodles in broth. From a coffee shop in Bukit Batok.

Tow Huay

Origin: Chinese. Also called tofu pudding in the US. From Bukit Batok. Sadly, my favorite stall selling this in Honolulu's Chinatown went out of business.

Poh Pia

Origin: Chinese. Jicama, bean sprouts, peanuts and various other items wrapped in poh pia skin. From King's Hotel.

Satay

Origin: Malay. Barbecued skewers of meat served with peanut sauce. From King's Hotel.

Tauhu Goreng

Origin: Malay-Chinese. Tofu stuffed with bean sprouts and cucumber. From King's Hotel.

Nasi Ulam

Origin: Malay. Rice salad with aromatic leaves. This is a hard-to-find dish and I had forgotten about it - I was so stoked to find it in the buffet. From king's Hotel.

Indian Rojak

Origin: Indian. Assorted fried fish cakes and dough cakes. From King's Hotel.

Duck leg Noodle Soup

Origin: Penang. Duck leg meat served in soup with rice noodles. From King's Hotel.

Assam Laksa

Origin: Penang. Round rice noodles served in a tamarind and fish broth. From King's Hotel.

Various

Clockwise from left: Chicken curry with yellow glutinous rice, otak (barbecued fish paste wrapped in banana leaf) and nasi lemak (coconut spiced rice served with anchovies, peanuts and sambal). Origin: Malay. From King's Hotel.

Various

Clockwise from left: Penang char kway teow, barbecued stingray with sambal, mee goreng (fried noodles). Origin: Penang/Malay. From King's Hotel.

Assorted Kuih

Origin: Most are Malay in origin. From King's Hotel.

Assorted Kuih

Origin: The green stuff is Malay in origin. The red stuff is Chinese and is called "ang ku kueh" or red turtle cake for its shape. The stuff on the top is, I think, unique to Penang. From King's Hotel.

Teochew Fish Soup

Origin: Teochew Chinese. Sliced fish, tofu, vegetables and seaweed in fish broth. From a hawker center near Bugis Junction.

Sweet Potato Soup

Origin: Chinese. Sweet potato served in a hot broth. Eaten as dessert. From a hawker center near Bugis Junction.

Mango, Pomelo and Sago Dessert

Origin: Chinese. From a hawker center near Bugis Junction.

Yong Tau Foo

Origin: Chinese. Fishcakes and noodles in broth. From my mother's kitchen.

Barbecued Squid

Origin: Chinese. Served with chili dipping sauce. From Pasir Panjang Hawker Center.

Lala Clams in Sambal Sauce

Origin: Chinese. From Pasir Panjang Hawker Center.

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The Food Porn Files: Singapore Cuisine

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