14 regional dishes covered across Singapore, each with the canonical version and where to eat it, city by city.
Bak Chor MeeMain course · SingaporeNoodles tossed in a chilli and vinegar sauce with minced pork, pork slices, liver, stewed mushrooms, meatballs and fried lard, served dry or in soup.
Black pepper crabMain course · Singapore
Chai tow kway (carrot cake)Dessert · SingaporeCake of steamed rice flour and shredded daikon, called carrot cake in Singapore and often cut into cubes and stir-fried with other ingredients.
Char Kway TeowMain course · Singapore
Chilli CrabMain course · SingaporeMud crab stir-fried in a sweet and savoury, semi-thick sauce of tomato and chilli, served with fried or steamed mantou buns to scoop up the sauce.
Fish head curryMain course · Singapore
Hainanese Chicken RiceMain course · Singapore
Kaya Toast and Nanyang KopiBread · Singapore
LaksaMain course · Singapore
MurtabakMain course · Singapore
Nasi LemakMain course · Singapore
PopiahMain course · SingaporeFresh spring roll in a thin wheat-flour skin filled with turnip, bean sprouts, lettuce, peanuts and shredded omelette; the skin itself is not fried.
Roti prataMain course · SingaporeUnleavened flatbread of Indian origin, called roti prata in Singapore and roti canai in Malaysia, served with dal or curry, plain or with egg.
SatayMain course · Singapore