Singapore's Best Street Food For Delicious Cheap Eats
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Loading... - Banyu Saputra
- 28 Sep 2022
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Singapore is known for a whole host of amazing things (the culture, the design, the epic experiences…), but the jewel in their crown has to be the drool-worthy food scene. While we love living it up at award-winning restaurants, we reckon the best eats in this country can be found at their famous hawker centres. Buzzing with vibrant sounds, colours and smells, Singapore’s hawker centres are known for slinging mouth-watering plates day in, day out. It’s also one of the only places in the world where street food vendors score Michelin stars!
With so many tasty treats on offer it can be a little overwhelming for a first-timer. To help you order right, we’ve compiled a must-eat guide for your next tasty visit.
Come hungry, because you’re going to want to smash all of it!
Chicken Rice
Sounds simple, but seriously, you have never tasted chicken rice this good until you’ve been to Singapore. It’s made with juicy poached chicken, white rice seasoned with garlic, soy and pandan and served with a spicy chilli sauce and cucumber to cool your palate. Loved by Singaporeans for generations the dish originated in Hainan—a small island in southern China—adapted from their dish of Wenchang chicken. It was brought to Singapore by immigrants and slowly adapted over time to become the country’s national dish. While every Singaporean you ask will have a different opinion of which hawker makes the best chicken rice, we can’t go past Tian Tian Chicken Rice at Maxwell Food Centre. Gordon Ramsey and the late Anthony Bourdain were also fans so you know you’re in good hands here.
Char Kway Teow
Char Kway Teow (pronounced ‘cha-gway tee-ow’) is the stuff foodie dreams are made of. Originating from the region of Chaozhou, in China’s Guangdong province, it was first known as a poor person’s dish because of the simple ingredients and high fat content—read: insanely tasty. Traditionally cooked over charcoal fire to get a smoky fragrance, Char Kway Teow is made up of flat rice noodles and yellow wheat noodles cooked in soy sauce, garlic and chili with a mix of egg, fishcake, sausage and bean sprouts. But what makes it so naughty? The whole thing is stir-fried in lard, giving it texture and taste that will have you going back for seconds. For some of the best, head to Meng Kee Fried Kway Teow at the Wei Xuan Eating House on Havelock Road. They’ve been slinging piping hot plates of the good stuff for over 30 years.
Hokkien Mee
You may have heard of this tasty dish before—it’s a firm favourite in Indonesia, Malaysia and Singapore, each with their own variation. Singapore’s version is our obvious fave, made up of both egg and rice noodles, stir fried with egg, slices of pork, prawns and squid, mixed with veggies, sambal and lime for a zingy kick. Like the chicken rice, this dish has a long history, originating after World War II when Chinese soldiers from the Hokkien province in China would cook excess noodles along Rochor Road in Singapore after working in the nearby noodle factories. Head to Swee Guan Hokkien Mee for a steaming bowl of noddle goodness. Ranging from $6 to $10AUD a plate, it’s pricier than other stalls but oh so worth it. Read More…
