Great places to enjoy food in Singapore

In Singapore there are numerous places where you can enjoy awesome food. People love to visit those places as varieties of new foods are available all the time. You can go with your friends as well as your loved ones. These places are really good to spend the evening. Some of the places are mentioned below:

Zento Asian Global Cuisine and Sushi Bar: This is an excellent place to spend a nice time. The restaurant is open almost all the time. You can get International, Asian, Japanese and Fusion food over there. Some of the specialties are Kanpuchi Carpaccio, Volcanic Roll, Chilean Seabass, Toro Tartare, Green River Sushi Roll, Chocolate Lava Cake, etc.

Re!Fill: Re!Fill is another restaurant which attracts lot of tourists. You can get International cuisine out there.

Origins: This restaurant is open from 10 in the morning till 10 in the night. This is known as restaurant as well as coffee shop. Asian, Hainanese and Chinese cuisine are available in Singapore. Some of the specialties are beef brisket stew, hainanese curry rice, etc.

Sweet Indulgence: This is an excellent restaurant where you can spend your lovely time. Bakery, cafe, pub, bar, tea, etc. are present in the restaurant. You can get Western, European, Fusion, Seafood, Italian, Steak and Grills out here.

The specialty of this restaurant can be mentioned as Spaghetti with Salmon & Mushrooms, Garlic Prawns, Grilled Pork Rack, Sauteed Mussels in White Wine, Warm Choco Lava Indulgence, Spaghetti Marinara, Sauteed Seafood Platter, Spaghetti with Spicy Prawn (Aglio olio), Salmon Steak, Tiramisu, etc.

Ah hoi’s Kitchen: This is an excellent restaurant where you can enjoy Chinese, Asian, Seafood and Singaporean food. The specialty can eb mentioned as Lobster Beehoon, Crispy Conpoy, XO Fried Rice with Live Baby Lobster, Beancurd with Shimeiji Mushroom, Sri Lankan Chilli Crab, Champagne Pork Ribs, etc.

Chinese food variety in Singapore

In Singapore you can get some unusual Chinese food variety. Don’t worry if you are an Indian or Chinese and visiting Singapore. You can relish food according to your taste. Singapore is very liberal in its culture. The tourism industry is very high in Singapore and this is the reason why varieties foods are available here.

Kway chap: Kway chap is basically sheets made of rice flour. This is served in some brownish soup. Generally a plate of braised pork and pig organs are the best accompaniments. Prawn noodles i.e. hei mee in Hokkien is a prawn-based dark brown soup served with noodles. A giant tiger prawn or two on top can be seen in usual case. Some stalls serve it with some boiled pork ribs and I must say it enhances the taste.

Steamboat: In Singapore, Steam boat is also known as hot pot. It is the do-it-yourself soup available in Chinese style. Generally you get a pot of broth bubbling on a tabletop burner. You can pick some meat, fish or veggies to your liking from a menu or buffet table. The dish can be made according to your liking. When finished, some noodles can be added or you can also ask for some rice. This usually requires a minimum of two people and it is obviously good if perond are more.

Yong tau foo: This dish literally means ‘boiled tofu’ in Singapore. But the dish is of course more exciting than it sounds. The diner can select their favorites from a vast assortment of tofu, seafood, fish paste, and vegetables. All the ingredients are then sliced into bite-size pieces which are cooked briefly in boiling water and then served either in broth as soup. It can also be served ‘dry’ with the broth in a separate bowl. The dish can be eaten by itself and also with noodles. The spicy chili sauce and a distinctive brown sweet sauce for dipping are the indispensable accompaniments.

Exotic Nonya cuisine

Some exotic dishes in Peranakan or Nonya cuisine are randomly selected and listed below:

Rojak: This dish means a mixture of everything in Malay. There are two different types. Chinese rojak is a kind of salad made of white turnip, cucumber, pineapple, tau pok i.e. fried bean curd with thin tiny slices of bunga kantan or torch ginger flower buds. The dish can be tossed in shrimp paste sauce and also sugar. You can also sprinkle some crushed peanuts and that will definitely enhance the taste. On the other hand Indian rojak consists of mainly fried fritters. This fried fritters are made from flour and various pulses with tofu and cucumber. Sweet and spicy sauces are the best accompaniments.

Popiah: Popiah is the other name of spring rolls. This one comes fresh or fried. They usually consist of fried tofu, boiled turnips, fried shallots and also garlic. Chopped omelet, chopped stir-fried long beans are the ingredients while chili sauce is optional. This is usually found wrapped in a thin rice skin covering. You can eat it like a fajita.

Ice cream: Ice cream is exactly like the one that can be found in Western countries. In Singapore various local flavours can be found such as durian and red bean. These are not available outside the region. While in Singapore you should try it once and I am telling you won’t repent. If you want to impress the locals, just try asking for ice cream in roti or bread.

Satay bee hoon: Satay bee hoon is usually rice vermicelli. This bee hoon can be served with the some peanut and some chili sauce. These ingredients are also used for satay and that is the reason for the naming the dish. Usually see ham or cockles, pork slices and dried squid are added in the dish.

Besides these dishes, the Peranakans are also known or their kueh or snacks. These are always different from the Malay versions and the reason is the stronger Chinese influences.

Peranakan or Nonya cuisine

The most acknowledged cuisine in the area is Peranakan or Nonya cuisine. This is born from the mixed Malay and also Chinese communities. These were once the British colonies of the Straits Settlements. But in modern-day these are the places named Singapore, Malacca and Penang. Chili crab is one of the most well known dishes of this cuisine where a whole crab is cooked ladened with oodles of sticky and tangy chili sauce. This is very difficult to eat but at the same time appealingly delicious. Most of the seafood restaurants of the East Coast region are famous for this. You can ask for black pepper crab for a less messy but equally tasty alternative.

Kaya is a jam-like spread. This is usually made from egg and coconut. I know this sounds odd but mark my words, you can get a tasty combination. Usually this is served on toast for breakfast which when accompanied by runny eggs and strong, sweet coffee or kopi is just taste awesome. Kaya exists in two distinctive styles. One can be mentioned as the greenish Nonya version which is colored with pandan leaf and the other one is brownish Hainanese version.

Mee siam can be explained as the rice flour noodles usually served with sour gravy made from dried shrimp, tamarind, and fermented beans. This can be served with tau pok i.e. bean curd cubes and hard boiled eggs. In Singapore the Chinese, Indians and Malays all have their own versions. But the Peranakan version is most popular among the Singaporeans.

Laksa is another one. This is prepared in the Katong or lemak style. This can boasts of as the best known Singaporean dish. Laksa can be described as a fragrant soup of noodles and that too in a coconut-based curry broth. Usually the dish is topped with cockles or shrimp. Singapore laksa is somewhat different from Penang laksa. Penang laksa is made with a tamarind-infused broth as the replacement of coconut, and this has a spicy taste.

Variety in foods in Malay

Malay delicacies are really awesome where we have a wide range to choose our favorite. Special mention can be given to Malay desserts. The sweet pastries and jellies i.e. kuih or kueh are awesome in taste. These are made largely from coconut and palm sugar or gula melaka. Sometime distinct resemblance can be felt to those of Thailand desserts. But in the sweltry tropical heat, one of many concoctions made with ice can be tried:

Chendol is made with green pea noodles, palm sugar kidney beans, and coconut milk.

Bubur cha-cha consists of cubed yam. Sweet potato and sago are usually added into coconut milk soup. This can be served warm or cold which is hot favorite among the Malays.

Durian is not exactly a dish. This can be mentioned as a local fruit. Because of a type of distinctive odor one can smell this a mile away. The rich creamy yellow flesh is often sold in places like Geylang and Bugis and also elsewhere. This conveniently comes in pre-packaged packs. The price range starts from $1 for a small fruit to $24 per kg. The price range depends up on the season and type of durian. This is often known as ‘king of fruits’. Usually made into ice cream, sweets, puddings, cakes, and other decadent desserts, this dish is really a treasure. You have to take care of one thing that you are not allowed to carry durians on the MRT and buses. They are also banned from many hotels in Singapore.

In Malay, Ice kachang means ‘ice bean’. Shaved ice and sweet red beans the two major ingredients. Sometimes gula melaka i.e. palm sugar, sweet corn, grass jelly, attap palm seeds can also be found. You can see later that the whole thing is drizzled with coconut cream and canned condensed milk or colored syrups. The end result is very interesting and also refreshing.

Pisang goreng is a batter-dipped deep-fried banana. Another variety is Kuih or kueh. This is prepared with coconut milk, glutinous rice or tapioca and grated coconut flesh. They are very colorful and usually cut into fanciful shapes.

Different types in Malay cuisine

Malays are defined as Singapore’s original inhabitants. Though they are presently outnumbered by the Chinese, still their cuisines are very distinctive till date. The dishes are usually prepared using lots of spices. Authentic Malay dishes are curries, stews and also dips of a kind. Mee rebus is a sweet soup which is spicy in taste and accompanied with egg noodles. A slice of hard boiled egg and lime usually enhance the taste of the soup. Mee soto is chicken soup in Malay-style. This has clear broth in which shredded chicken breast and egg noodles can also be used.

Nasi lemak or fat rice is a tasty dish which is widely taken as Malay breakfast. This is actually rice cooked in light coconut milk accompanied with peanuts, some ikan bilis or anchovies, a dab of chili and a slice of cucumber on the side. Other common accompaniments are a larger fried fish or chicken wing.

Otah or Otak is a type of fish cake. This is made of minced fish usually mackerel, chili, coconut milk, and other spices. This grilled in a banana or coconut leaf is usually served to accompany other dishes like nasi lemak.

Rendang is occasionally dubbed as ‘dry curry’. To prepare this dish the meat is stewed for hours until almost all water is absorbed. Beef rendang is the most common while chicken and mutton rendang are also available.

Sambal is the generic term for chili sauces. This is available in many kinds. Sambal belacan is a common seasoner made by mixing the shrimp paste belacan with chili. Sambal sotong is a popular dish that consists of squid or sotong cooked in red chili sauce.

Satay can be explained as barbecued skewers of meat. This is typically prepared with chicken, mutton or beef. Satay is different from ordinary kebab. Spices are usually used to season the meat added with some spicy peanut-based dipping sauce. In Singapore the Satay Club at Lau Pa Sat near Raffles Place is one well-liked location for this delicacy.

Singapore and its food

Singapore is truly famous for its wide range of ethnic foods. Chinese, Italian to Malay food, Indian to French, you can taste all kinds of food right in Singapore. Singapore food always attracted a lot of tourists. Singapore is not that big a country but its variety in food is really praiseworthy. The Singaporeans are very particular about their food. I would prefer to say that they are very passionate about their food and drinks. While visiting the place for the first time people may become confused about where to go and what to eat. But it is always an exciting experience to explore a new place and knowing the whereabouts of it.

Singapore delicacies have a lip smacking taste which is usually unforgettable. Some of the cuisines include Satay which was originated by the Malays. Now a day only the Chinese people in Singapore sell this food. Roti prata is another dish that is popular as Indian pizza. Fried Kway Tiao is fried black noodles usually served with cockles. Hokkien noodles i.e. seafood noodle and Hainanese chicken rice, all of these are favorite in Singapore. Some of the local desserts are Chendol, Grass jelly, Ice kachang, and Tao Suan. Chendol is coconut based dessert, Ice kachang is usually described as flavored ice with red bean and jelly. These are the common ingredients. Grass jelly is a freshening black jelly. This helps to cool down at the time of hot summer. Tao Suan is bean in sticky paste type material and also topped by fried dough.

There are some comfortable and cozy restaurants in Singapore where you can enjoy your dinner with your family and kids. The ambience of these restaurants are extra ordinarily sober and you can definitely spend a good time with the near and dear ones. I can suggest one thing, before visiting Singapore just spend some time with your laptop. There are hundreds of sites where you can get information about various food plaza and cozy coffee shops.