Best Singaporean
Bak Chor Mee is a widely consumed Singaporean noodle dish of Teochew origin, typically eaten for breakfast or lunch. The dish primarily consists of flat egg noodles (mee pok) tossed in a mixture of vinegar, soy sauce, and pork lard. It is topped with an assortment of pork ingredients, including minc...
Singaporean cuisine represents a vibrant fusion of Southeast Asian culinary traditions. It’s notable for its multicultural influences – primarily Chinese, Malay, and Indian – resulting in unique dishes like Hainanese chicken rice and laksa. The food is characterized by the skillful use of spices, se...
Nasi biryani in Singapore is a rice dish associated with the city state's Indian Muslim and Malay culinary traditions. Long-grain rice is cooked with aromatic spices and served with a meat or poultry accompaniment, while local versions may also include vegetables, achar, papadum, or curry. It is com...
Hainanese Chicken Rice is an iconic Singaporean dish deeply rooted in its culinary history. It features poached chicken served with aromatic rice simmered in rich chicken fat and broth. This flavorful combination makes it a staple of Singaporean cuisine and is particularly enjoyed by those seeking a...
Roti prata is a flaky, multilayered flatbread popular in Singapore and Malaysia, closely related to the South Indian parotta. The dough is repeatedly stretched, folded, and pan-fried on a hot griddle with ghee or oil to achieve its distinct crisp exterior and tender interior. It is commonly consumed...
Bak Kut Teh is a traditional herbal soup originating from Southern China and widely enjoyed in Malaysia and Singapore. The dish features slow-cooked pork ribs simmered in a rich broth flavored with dark soy sauce, garlic, chili peppers, and various medicinal herbs including star anise and cloves. It...
Murtabak is a stuffed savory flatbread popular as street food in Malaysia, Singapore, and Saudi Arabia. It is made by folding a thin wheat dough around a filling of spiced minced meat, egg, and onion, which is then pan-fried on a griddle until crispy. Believed to have been introduced to Southeast As...
Prawn Mee, also known as Hokkien prawn noodles, is a noodle soup dish of Hokkien origin widely popular in Singaporean and Malaysian hawker centers. The dish consists of yellow noodles and rice vermicelli served in a deeply flavored, savory broth made by boiling prawn heads, shells, and pork ribs. It...
Singapore Curry Fish Head is a renowned hawker centre specialty. It presents a whole fish head – typically sea bass or grouper – slow-cooked in a rich, spicy coconut curry. The dish reflects Singapore’s diverse culinary heritage, combining Indian spice influences with Chinese cooking techniques. It'...
Kway Chap is a traditional Teochew dish that has become popular in Singapore and Malaysia. It consists of flat, broad rice noodles served in a savory soy-based broth, typically accompanied by braised pork offal such as intestines, pork belly, and sometimes duck. The dish is characterized by its comp...
Henry Wai-chung Yeung is an economic geographer based at the National University of Singapore. His research examines globalization, Asian firms, regional development, and the organization of global production networks, with particular attention to East and Southeast Asia. He has studied how states,...
Liu Thai Ker is a Singaporean architect and urban planner who played a major role in the physical development of modern Singapore. From 1969 to 1992, he worked at the Housing and Development Board (HDB), eventually serving as its Chief Executive Officer, where he oversaw the planning of over twenty...
Esplanade – Theatres on the Bay is a prominent performing arts center situated along the waterfront of Marina Bay in Singapore. Completed and opened in 2002, the facility was designed by DP Architects and Michael Wilford & Partners. The complex's twin domes are clad in distinctive triangular aluminu...
Brenda S. A. Yeoh is a Singaporean geographer at the National University of Singapore whose research examines migration, gender, family, labor, and urban life. Her scholarship has addressed transnational migration and citizenship in Southeast Asia, including the experiences of migrant workers and fa...
Mee Siam, translating to 'Siamese noodles', is a popular dish in Singapore and Malaysia consisting of thin rice vermicelli. It is characterized by a distinctive tangy, sweet, and spicy gravy or sauce flavored with tamarind, dried shrimp, and fermented soybean paste. The noodles are typically topped...
Harapan Ong is a professional close-up magician from Singapore who specializes in highly technical card magic. He has gained international recognition within the magic community for his advanced sleight-of-hand techniques and innovative card controls. In 2018, he achieved a significant milestone by...
Sim Chi Yin is a Singaporean artist and photographer whose research-based practice examines history, conflict, migration, memory, and the consequences of political violence. Working across photography, film, installation, and archival material, she often connects personal or family histories with la...
DP Architects is a major architectural practice headquartered in Singapore, established in 1967. The firm is distinguished by its extensive portfolio of large-scale urban, commercial, and civic developments both within Singapore and internationally. It is highly notable for leading the master-planni...
Kaya is a sweet, creamy coconut jam widely consumed in Southeast Asia, particularly in Singapore, Malaysia, and Indonesia. It is made by slowly cooking a mixture of coconut milk, duck or chicken eggs, cane sugar, and fragrant pandan leaves, which gives the spread its distinctive aromatic flavor. The...
Yong tau foo is a Hakka Chinese dish built around tofu and vegetables filled with a seasoned paste, traditionally made from minced meat and later commonly prepared with fish paste in Southeast Asia. Typical pieces include stuffed tofu, eggplant, bitter melon, chilies, and bean-curd skin. Popular in...
Tau suan is a warm Chinese dessert soup commonly eaten in Singapore and Malaysia. It is made from split mung beans cooked in a sweet liquid that is thickened with starch, producing a glossy consistency in which the softened beans remain distinct. The dessert is commonly served with pieces of crisp f...
Tau fu fah is a soft soy-milk pudding, also called douhua or tofu pudding in Chinese. Soy milk is coagulated into a very delicate, smooth curd, which is served warm or chilled and topped with a sweet syrup; ginger syrup is one traditional variation. The dessert is common in Chinese communities and i...
Prawn mee soup, also called hae mee or, in Penang, Hokkien mee, is a Southeast Asian noodle soup associated with Singapore and Malaysia. It combines yellow wheat noodles, often with rice vermicelli, with a broth made from prawns or prawn shells and commonly pork bones; versions may include prawns, p...
Trans-Cab is a long-standing Singaporean ride-sharing firm offering on-demand transport solutions. It operates a large fleet of vehicles staffed by licensed taxi drivers, serving residents and visitors needing convenient local travel within Singapore. The company’s established history and scale make...
Singaporean violinist recognized as a leading classical musician in Southeast Asia, with a career spanning solo performance and music education in Singapore.
Lor Mee is a Chinese-originated noodle dish associated with Singaporean hawker and street-food culture. It is served in a thick, starchy gravy made from braised meat and egg broth, giving the dish a heavier texture than a clear noodle soup. Lor mee is intended for diners who prefer noodles with a ri...
Haunted Changi is a Singaporean found-footage horror film released in 2010. Directed by Alaric Tay and Doris Yeh, it uses a documentary-style presentation centered on a group investigating the abandoned Old Changi Hospital. The hospital is widely associated with ghost stories and wartime history, an...
