Singapore in Food

As a country with diverse ethnic groups and diverse cultures, Singapore is naturally indispensable to diverse cuisines.

Bak Kut Teh, Chilli Crab, Hainanese Chicken Rice, Indian Fried Noodles, Samosa, Rojak… among so many Singaporean delicacies, which one best represents the Lion City? Where do these Singapore foods originate?

Bakuteh

In fact, you do not need to add real tea to the stewed pork bone tea. It is just because Hokkien people like to use oolong tea to relieve greasiness when they eat stewed pork ribs, so it has this special name.

Chicken Rice Anyone?

Hainanese chicken rice is also very famous, not inferior to Bak Kut Teh and Chili Crab. The birthplace of Singapore’s Hainanese Chicken Rice is not Hainan, but the fusion of Guangdong white sliced chicken and Hainan Wenchang chicken. And a perfect plate of Hainanese chicken rice must be paired with rice cooked in Nanyang style sauce and pandan leaves, which is the most authentically Singaporean.

The Indian Fried Noodles

Just like Hainanese chicken rice did not originate in Hainan, Indian fried noodles did not originate in India.

The raw materials for this noodle are soy sauce, tomato sauce, curry spices, etc. Originally, Indian fried noodles are sold by Indian Muslim vendors riding tricycles on the streets of Singapore. That is why this is such a must-have in today’s Indian restaurants. Some good food.

The Samosa

So if the fried noodles are not made in India, what about the samosa?

Although the name of the curry samosa contains the word “curry”, its origin is not necessarily India.

The origin of samosa is very complicated. It has a connection with Malay snacks, while being more like British pies, and is somewhat related to Portuguese burritos. With the combination of various ethnic cuisines, such a popular and delicious street snack emerged.