Just Because It's Served By A Street Food Vendor Doesn't Mean It's Real Local Street Food. These Are The Actual Timeless, Authentic Street Foods In Singapore To Try Instead!

You've finished shopping at ION Orchard and already checked out the local culture and attractions around Singapore. It's now time to nourish yourself with the best local dishes Singapore has to offer, some even worthy to combat durian itself!

Whether you're trying out classic dishes such as satay or char kway teow from the local street vendors or comforting desserts ranging from chendol (pandan-flavoured rice flour jelly topped on shaved ice along with red beans) to black glutinous rice porridge, your taste buds are definitely in for a treat.

If you're wondering where to try some of the best street foods in Singapore, you should absolutely go to Maxwell Food Centre, Chong Pang Nasi Lemak, Lau Pa Sat, and Sweechoon Dim Sum.

The good news is some of our street foods can be easily whipped up with cookware that you already have in your kitchen. There's no need to break the bank by buying any additional cooking accessories either. All you need are simple ingredients, and you're ready to cook up a storm. Whenever you're ready, let's check out the best street foods to try in Singapore. 

The Top 15 Street Foods That Highlight Singapore's Vibrant Food Heritage

1. Chicken Rice

Many refer to Chicken Rice as Singapore's national dish. Despite its simple ingredients, this comforting meal is widely enjoyed by people of all backgrounds and has become ingrained in the local food cultures. There are many kinds of chicken rice, from Hainan chicken rice to roasted chicken rice, steamed chicken rice, and even soy-sauce chicken rice.

The chicken is usually poached in a broth of chicken bones, spring onions, garlic, and ginger, resulting in tender and juicy chicken slices. The rice is prepared in chicken fat, giving it extra aroma and fragrance. Once ready, the Chicken Rice is served with three different sauces—a garlic ginger paste, chilli, sweet dark soy sauces, and cucumber slices for a refreshing contrast. 

2. Singapore Fried Prawn Hokkien Mee

Singaporean Fried Prawn Hokkien Mee is one of the iconic signature dishes in the local food scene. It is a popular noodle dish comprising fried egg noodles that can be found at almost any hawker centre. 

This dish uses a combination of yellow Hokkien noodles and rice vermicelli, which are stir-fried in a wok over high heat until they achieve a slightly crispy exterior. Fresh prawns, fried shallots, and pork belly slices are topped on the noodles for extra texture and flavour. Singaporean Fried Prawn Hokkien Mee is served with a helping of sambal and either a whole or halved lime, perfect for those who want to take this aromatic dish's flavours to the next level.

3. Soft-Boiled Eggs & Kaya Toast

Most locals would agree that soft-boiled eggs, kaya toast, and a cup of coffee or tea are the best breakfast to start the day right. It is a classic breakfast combination that offers a comforting start to the typical Singaporean lifestyle every day. 

The eggs are cooked in hot water until the egg whites are barely set, and the yolks remain runny. The silky Soft-Boiled Eggs are elevated with soy sauce and pepper, making for a rather savoury dish.

Kaya is a delectable jam with a creamy texture, made from pandan and coconut milk. It is applied generously on toasted bread along with some butter, making for a delightful toast of sweet and savoury flavours. Pair the Kaya Toast with Soft-Boiled Eggs, and you have a comforting breakfast that celebrates the simple pleasures of a traditional breakfast in Singapore. 

4. BBQ Pork Buns

Barbecued Pork Buns, also known as Char Siew Buns, are staple snacks within the street food scene in Singapore. Many enjoy it with other street foods such as xiao long bao, grass jelly, and chee cheong fun during one of Singapore's breakfast traditions—dim sum. Even so, these Barbecued Pork Buns remain popular amongst locals to enjoy on-the-go for a quick breakfast or snack.

They come in two variations—Steamed and Baked Pork Buns. The steamed version features a white and soft exterior, while the baked variation has a golden, slightly crispy exterior.

Inside the Barbecued Pork Buns are sweet, tender slow-roasted char siew marinated in soy sauce, hoisin sauce, sugar, oyster sauce, rice vinegar, and sesame oil. The sweet and savoury notes of marinade lend a rich flavour to the tender pork, creating a delicious filling for both versions of Barbecued Pork Buns. 

5. Stir-Fried Carrot Cake

Stir-Fried Carrot Cake, also known as fried radish cake or chai tow kway, is one of the best Singaporean street foods to try. Despite the name, did you know that no carrots are involved in the preparation of this indulgent dish?

There are two variations of Stir-Fried Carrot Cake—white (no sweet soy sauce) and black (sweet soy sauce included). The white version features a simple yet savoury flavour profile, while the black version of Stir-Fried Carrot Cake has richer flavours, thanks to the sweet soy sauce.

Bite-sized chunks of steamed rice flour cakes are stir-fried with lard, soy sauce, garlic, eggs, and preserved radish until the rice flour cakes are crispy on the outside while remaining tender on the inside. If the dish is prepared with sweet soy sauce, it'll be added to the rice flour cake chunks during the stir-fry process, giving the dish a hint of sweetness.

6. Chilli Crab

Chilli Crab is a well-known seafood dish that has become the hallmark of Singapore's food scene. It started off being sold on a pushcart before its success led to the establishment of a restaurant, kicking off the rise of Chilli Crab in Singapore.

The key ingredients used for Chilli Crab include fresh mud crabs, ginger, garlic, tomato paste, and chilli. After cleaning and stir-frying the mud crabs in ginger and garlic, they are simmered in a spicy-sweet sauce made up of ketchup, shrimp paste, and chilli sauce. Toward the end, beaten eggs are poured into the gravy to thicken it while adding little egg ribbons to the dish. 

The tangy and slightly spicy sauce is drizzled all over the tender crab meat, creating an explosion of flavours that complement each other really well. Chilli Crab is typically served with deep-fried mantou, also known as fried buns, which soak up the delicious sauce. 

7. Char Kway Teow

Char Kway Teow is one of the most iconic Singaporean street foods. In the past, many cooked this hearty dish often since it only required inexpensive ingredients and a short amount of time to prepare.

This dish is prepared by stir-frying flat rice noodles (kway teow) and yellow wheat noodles in a wok over high heat. Thanks to the wok hei, Char Kway Teow is known for its smokey and aromatic flavours. Seasonings such as soy sauce, dark soy sauce, dried shrimp paste, and chilli paste elevate the dish with their savoury and spicy notes. As stir-fried rice noodles are slightly chewy and mild in taste, they absorb the umami-packed sauces well.

Char Kway Teow also features other ingredients such as blood cockles, Chinese sausage (lap cheong), prawns, bean sprouts, fish cake slices, and eggs, making it a satisfying meal with bold flavours. 

8. Sweet Corn In A Cup

Sweet Corn In A Cup is a healthier street snack that is just as delightful. You can easily find this at hawker stalls, night markets, and even convenience stores. Despite only requiring sweet corn kernels, butter, and condensed milk, this street food has stood the test of time as a beloved treat for many years. 

The corn kernels are boiled until tender before being poured into a cup. Butter and condensed milk are added to the cup and mixed with the corn, making it creamy and sweet. That said, some locals opt to have it only with butter, or even without for a healthier option!

9. Curry Puff

Curry Puffs are fried pastries with savoury fillings and flaky crusts. The consistency of the fillings is usually quite thick to prevent them from oozing out from the pastry. Almost nothing can top Curry Puff as a snack since it is small and convenient to carry around for locals who are always on the go.

Curry Puff is made up of pastry and filling, which are usually curried potatoes and chicken with a slice of hard-boiled egg. The preparation starts off with cooking the fillings. Once they've cooled, the fillings are spooned on the rolled-out pastry before sealing the puff pastry dough into a semi-circular shape with crimped edges. The Curry Puffs are deep-fried until golden brown. The flaky pastry crumbles easily with every bite, while the curried potatoes and chicken provide aromatic and spicy flavours to this snack. 

10. Chee Cheong Fun (Steamed Flat Rice Noodles)

Chee Cheong Fun originated from Southern China before being brought to Singapore by Chinese immigrants. Nowadays, it has become a popular dish enjoyed as breakfast at local hawker stalls.

Chee Cheong Fun is made from steamed rice flour noodles that are rolled around fillings, ranging from barbecued pork to prawns and vegetables. After slicing the rolls into bite-sized pieces, a combination of soy sauce and chilli paste is poured over them. These steamed rice flour noodles are sometimes garnished with fried shallots for an extra crunch.

The rice flour noodles have a mild taste compared to its fillings and sauce. They are soft and slightly chewy, allowing the savoury flavours of the fillings to shine. 

11. Oyster Omelette (Orh Jian)

The oyster omelette is a must-try dish for any seafood lover. It is usually enjoyed as a late-night snack or comfort hawker food. The tender texture and umami flavours of oysters make for a great contrast to the omelette's crispy exterior. 

The main ingredients of oyster omelette comprise fresh oysters, garlic, tapioca starch, spring onions, and seasonings. After combining tapioca starch, seasonings, and water, the mixture is poured into a hot wok and fried with eggs and oysters until the edges turn crispy, the middle still tender and slightly gooey. Once ready, the oyster omelette is served with chilli sauce for a spicy kick. 

12. Bak Chor Mee

Bak Chor Mee, also known as minced pork noodles, has become a favourite local dish for Singaporeans to start their day. It is believed to have been brought over by Chinese immigrants from the Guangdong province. 

This single dish is filled with wholesome ingredients, featuring egg noodles tossed in vinegar, chilli paste, and soy sauce. The tangy sharpness of the vinegar complements the chilli paste, creating a bold and delicious base for the noodles.

It is topped with pork slices, minced pork, mushrooms, fish balls, and fish cakes for a balanced meal with complex textures. The dry version of Bak Chor Mee is often accompanied by a bowl of light chicken broth that has been simmered with fried anchovies and chicken bones. 

13. Satay

Satay is a popular street food that originated from Indonesia. It has spread across Southeast Asia, including Singapore, and has become one of its most iconic street foods. Skewers of satay are presented on plates for sharing, making it the perfect dish for bringing people together. 

Satay skewers are a delicious blend of savoury and smokey flavours, where the meat is juicy and tender with a grilled exterior. It is usually dipped in peanut sauce that serves as a sweet contrast to the grilled meats.

Satay is prepared by grilling bite-sized pieces of chicken, mutton, or beef over a wood or charcoal fire. The meats are usually marinated in turmeric, garlic, ginger, sugar, cumin, and lemongrass for more fragrance and smokey flavours. Once the satay is ready, it is served with sliced cucumbers and a mixture of peanut sauce, soy sauce, and chilli paste.

14. Bak Kut Teh

Bak Kut Teh holds a special place in many Singaporeans' hearts. It is a must-try aromatic dish for anyone who visits Singapore.

The hearty peppery pork rib soup became a staple in the local food scene in the 1920s and has become a beloved comfort food ever since. The pork ribs are simmered in a clear, peppery broth with aromatic spices, creating a warm and satisfying dish. Bak Kut Teh is usually paired with fried dough sticks (you tiao), steamed rice, and pickled vegetables. 

15. Roti Prata

Aside from your usual fish head curry and local dishes at the banana leaf restaurant, you can also try out Roti Prata. It is a type of flatbread with a slightly oily, crispy exterior and is soft and chewy inside. This dish is usually served with dhal for breakfast or as a snack. The dhal adds a layer of spice and depth to the flatbread. If you prefer a sweeter snack, you can enjoy Roti Prata with sugar as well, offering a lovely balance to the savoury flavours.

Roti Prata only needs flour, ghee (clarified butter), water, and salt. Once combined, let the dough rest for a few hours (or even overnight) before stretching and folding it into very thin layers. Apply extra ghee on both sides of the dough before pan-frying it on a flat griddle until you achieve crispy exteriors on the Roti Prata.