The roots of Singaporean food culture run deep, intertwining the influences of Chinese, Malay, Indian, and Peranakan heritage. It's a story that begins with the bustling trade routes that brought people from around the world to this maritime hub.

Each dish represents a chapter of this journey, encapsulating the essence of the island's diverse origins. The Chinese immigrants brought aromatic stir-fries and savoury dim sums, while the Malays introduced tantalising spices and coconut-rich gravies. The Indians added a depth of flavour with their curries and flatbreads, while the Peranakan community — born from the union of Malay and Chinese cultures — wove together ingredients from both traditions to produce distinctly tangy and spicy dishes.

Over time, the culinary traditions from these diverse communities blended into a fusion of local flavours that reflects the country’s cultural heritage.

Hainanese Chicken Rice

Originating from the Hainan province, Hainanese Chicken Rice is an iconic creation revered as Singapore’s national dish. This ensemble of tender poached chicken atop fragrant rice, simmered in chicken broth and aromatics, is elevated by three flavourful dipping sauces: ginger paste, chilli sauce, and dark soy sauce. Its uncomplicated elegance accentuates the delicate flavours of the juicy chicken and scrumptious rice, making it a one of the best local food to eat in Singapore.

Roti Prata

A proud showcase of Singapore’s Indian heritage, Roti Prata is popular breakfast option at Marina Bay Sands. The flatbread made from stretched dough owes its chewy, moreish texture to the ghee it’s fried with and is traditionally served with rich, aromatic curry. The best way to eat it is with your hands, ripping it apart to bite-sized pieces before dipping the crispy folds of the Prata into curry – or sugar, if you have a sweet tooth. For something savoury, try an egg or cheese prata.

If you enjoy Indian cuisine, check out Punjab Grill, a fine dining Indian restaurant in Singapore that offers vegetarian dishes as well.

Kaya Toast

A local breakfast staple in Singapore is Kaya Toast. Filled with the creamy richness of Kaya jam – a mix of coconut milk, eggs and pandan, this popular breakfast item was created by Hainanese immigrants in the 19th century. This fragrant treat is often paired with a slice of butter on toasted bread, soft-boiled eggs on the side, and a brew of Kopi or Teh.

Char Kway Teow

The history of Char Kway Teow lies in its name. The Hokkien term "char" – meaning "stir-fried" – combines with "kway teow", otherwise known as flat rice noodles. Originating as a modest noodle dish for labourers, Char Kway Teow later evolved into a local delight upon reaching Singapore's shores.

A must-try dish in Singapore, this wok-fried sensation harmoniously blends flat rice noodles, prawns, Chinese sausage, eggs, and bean sprouts; the mix is bathed in soy sauce and chilli paste for a captivating fusion of savoury and subtly sweet flavours.

Nasi Lemak

Hokkien Prawn Mee

Hokkien Prawn Mee, known simply as “Hokkien Mee” (thick yellow noodles), is a simple dish that delivers a punch of flavours. Springy egg noodles immersed in a hearty prawn broth are complemented by fresh prawns, tender pork slices, and  squid for added chewiness. The broth's seafood essence provides the dish with an unmistakable umami character.

Though there are differing accounts of its origins, the dish widely found in Singapore today evolved from the creations of Hokkien immigrants. The recipe has been lovingly tweaked to suit local palates, solidifying its reputation as a Singaporean favourite.

Laksa

Laksa is a tantalising dish that showcases Singapore’s unique cultural heritage. The soup base is a creamy concoction of coconut milk infused with the aromatic trio of dried shrimp, lemongrass and galangal. This scrumptious broth is accompanied by silky rice noodles, plump prawns, and springy fish cakes, creating a symphony of textures and tastes.

With its roots in the Peranakan community — a mix of Chinese and Malay influences — Laksa is a testament to Singapore's diverse communities. This local dish in Singapore stands today not just as a dish, but an emblem of the nation's intricate web of cultures.

Chilli Crab

A cornerstone dish in Singaporean cuisine, Chilli Crab proudly holds the title of the most cherished seafood dish in Singapore. The dish is thought to be invented in the 1950s when Mdm Cher Yam Tian decided to add ketchup and chilli sauce to steamed crabs, resulting in a tangy and tasty dish. Together with her husband, she opened a pushcart stall selling Chilli Crabs, where the dish gained prominence and became a resounding success; now a must-eat dish for every tourists visiting Singapore.

With a meticulous 14-step cooking process, this divine dish bathes freshly prepared crabs in a delectable gravy that is sweet, spicy, and savoury all at once. The result is a finger-licking explosion of flavours that will leave you wanting more. 

One must-try Singaporean dish is the Nasi Lemak, where rice boiled in coconut milk is paired with the savoury staples of fried chicken, anchovies, peanuts, cucumber, and the fiery sambal. Build your own plate of Chicken Rice with Poached Anxin Corn-fed Chicken and Char Siew Pork Belly for a delicious combination of tender and crunchy textures.

Savour all this and more with RISE's plentiful buffet, and you've got a front-row seat to the best of Southeast Asia’s culinary scene.

RISE Restaurant is located at Hotel Tower 1, Lobby.

Experience the essence of wok hei (smoky aroma) in a plate of Hokkien Mee, complete with fresh seafood ingredients and a mix of egg noodles and rice noodles. Order a Singaporean staple at the Chicken Rice stall, where you’ll have your choice of succulent roasted chicken or tender steamed chicken served with fragrant rice. Of course, you’ll have to complete your meal with chilli sauce on the side.

Rasapura Masters is located at The Shoppes, #B2-50.

An essential menu item is the Kaya Toast – freshly toasted bread with a Kaya spread (coconut jam) topped with soft butter slices. For a heartier dish, the Mee Rebus will satiate your appetite with yellow egg noodles in a delicious sweet potato-based gravy, garnished with green chilli, crunchy bean sprouts, a squeeze of lime, and a hard-boiled egg.

Whether you're starting your day or pondering over what to eat, relish Singapore's local flavours at Toast Box.

Toast Box is located at The Shoppes, #B1-01E.

Those with a spicier palate will appreciate the Duck Confit Curry with Crispy Roti. Crisped-up duck leg is served alongside fried potato cutlets and crispy roti to be dipped into an aromatic curry sauce. This restaurant is a must for those seeking to experience local dishes prepared with a contemporary flair.

PS. Café is located at The Shoppes, #B2-119.

Fresh Sri Lankan crabs are cooked in a mouthwatering blend of sweet and savoury gravy – making it a must-try for anyone seeking to relish this iconic Singapore local dish.

Be prepared for a hands-on experience as you dig into the succulent flesh of the crab, but don’t worry about the mess; each table is thoughtfully equipped with a water bowl with lime for easy clean-ups.

JUMBO Signatures is located at The Shoppes, #B1-01B.

Explore dishes like Japanese Sea Bream 'Laksa', a unique delight that pays homage to the beloved Singaporean dish. Think dry fried rice noodles topped with umami-filled laksa broth, and a fresh Japanese sea bream garnished with Vietnamese coriander, Thai basil and calamansi juice.

For dinner with a view, Spago offers a picturesque backdrop for indulging in inventive culinary delights.

Spago Dining Room is located at Hotel Tower 2, Level 57, Sands SkyPark.

Another popular choice is the gourmet sandwich The Laksa, which comprises chicken marinated in rich laksa spices paired with hard-boiled egg and beancurd puffs in a freshly-baked soft bun. These creative concoctions are a bite-sized showcase of Singaporean flavours that can be enjoyed on the go.

Bask in authentically local flavours and take your pick from artisanal pastries at Origin + Bloom.

Origin + Bloom is located at Hotel Tower 2 & 3, Lobby.