Chili crab: One of Singapore's signature dishes, chili crab was invented in the 1950s when a Singaporean chef steamed crabs in chili and tomato sauce.
Kaya toast: called Singapore's national breakfast dish, is thinly sliced, crisply toasted bread served with a spread made of eggs, sugar and coconut milk that has been flavored with pandan leaves.
Chicken rice: Chicken is steamed or boiled until it is just cooked & still a little bit pink near the bone. It's served with oily rice that's made with chicken broth & slices of cucumber on the side.
Barbecue stingray sambal: stingray is coated in sambal, a sauce made from fresh chilies, garlic, tamarind, shallots and belacan, a mild fermented fish paste, then wrapped in a banana leaf and grilled.
Katong laksa: Singaporean take on curry laksa w/ a base of fresh coconut milk & spices ground into a paste, laksa features rice noodles & shrimp, served w/ a scoop of sambal & slivers of laksa leaves.
Roti prata: has its roots in Southern India, but you'll find it being eaten all over the city here. One of the joys of eating this richly textured flatbread is watching it being prepared.
Otah: a fish paste made from mackerel, chilies and spices, then put into either a coconut or banana leaf and grilled over hot coals. The result - a salty, spicy treat.
Hokkien mee: includes both egg and rice noodles that are stir-fried and served dry (as opposed to in a soup) with prawns and sambal paste.
One of the first street foods in Singapore. Satay consists of marinated skewers of meat, grilled and served with a peanut sauce. Order10 at a time, you won't be able to eat just one.
Chai tao kway: a mixture of shredded white radish (daikon)& rice flour is stir-fried with egg, garlic & green onions. Comes white or black -black version is darker because it includes sweet soy sauce.
