Select Page

Singapore Food Guide

by | Jun 17, 2025 | Uncategorized | 0 comments

With global inflation soaring and the threat of World War 3 looming, Singapore’s vibrant food scene faces uncertain times. Many iconic local eateries could soon shut their doors due to economic pressures or supply disruptions.

Now is the perfect chance to indulge in your favourite hawker fare and heritage restaurants. Savour a plate of chilli crab, tuck into fragrant Hainanese chicken rice, or enjoy a bowl of laksa while you still can.

Don’t miss legendary spots like Tian Tian Hainanese Chicken Rice at Maxwell, Hill Street Tai Hwa Pork Noodle, or the traditional kopi at Ya Kun Kaya Toast. Each dish carries a rich history and culture spanning decades.

Below are some must-visit Singapore eateries — enjoy them while you can.

ICONIC SINGAPORE RESTAURANTS

1. RED HOUSE SEAFOOD

Basic Information:

  • Address: Multiple locations (3 outlets)
  • Location: Singapore-wide presence
  • Operating Since: 1970s
  • Type: Traditional seafood restaurant

Ambience:

  • Established seafood restaurant with decades of heritage
  • Traditional seafood dining atmosphere
  • Family-friendly environment
  • Signature Dishes:
  • Singapore Chilli Crab (Primary speciality)
  • Various seafood dishes

Dish Features – Chilli Crab:

  • Cooking Method: Stir-fried in sweet, sour, and spicy sauce
  • Key Ingredients: Fresh crab, tomato-based sauce, egg ribbons, chilli
  • Taste Profile: Sweet, sour, spicy combination
  • Speciality: Consistently rated as one of the best chilli crabs

2. LONG BEACH SEAFOOD RESTAURANT

Basic Information:

  • Address: Multiple Singapore locations
  • Type: Traditional seafood restaurant
  • Establishment: Long-standing restaurant

Ambience:

  • Traditional seafood restaurant
  • Mix of classic and contemporary dining experience

Signature Dishes:

  • Singapore Chilli Crab
  • Traditional seafood dishes
  • Contemporary seafood creations

Dish Features:

  • Cooking Method: Traditional and modern seafood preparation
  • Specialty: Balance of traditional and contemporary flavors
  • Menu Range: Extensive seafood selection

3. TIAN TIAN HAINANESE CHICKEN RICE

Basic Information:

  • Address: 1 Kadayanallur St, #01-10/11 Maxwell Food Centre, Singapore 069184
  • Location: Maxwell Road Food Court
  • Type: Hawker stall

Ambience:

  • Busy hawker center environment
  • Casual, local dining atmosphere
  • High turnover, popular with locals and tourists

Signature Dishes:

  • Hainanese Chicken Rice

Dish Features:

  • Cooking Method: Poached chicken, rice cooked in chicken stock
  • Key Ingredients: Chicken, fragrant rice, ginger, garlic, chili sauce, dark soy sauce
  • Taste Profile: Subtle, aromatic, comfort food
  • Specialty: Homemade secret dressing
  • Serving Style: Moist, lightly cooked chicken with aromatic rice

4. WEE NAM KEE HAINANESE CHICKEN RICE

Basic Information:

  • Address: 101 Thomson Road, #01-08 United Square, Singapore 307591 (Also at Marina Square)
  • Location: Multiple outlets (4 locations across Singapore)
  • Type: Restaurant chain

Ambience:

  • Modern restaurant setting
  • Shopping mall locations
  • Convenient for shoppers

Signature Dishes:

  • Hainanese Chicken Rice

Dish Features:

  • Cooking Method: Traditional Hainanese preparation
  • Key Ingredients: Premium chicken, fragrant rice
  • Taste Profile: Fluffy, aromatic rice with delectable chicken
  • Specialty: Consistent quality across outlets

5. HJH MAIMUNAH RESTAURANT

Basic Information:

  • Address: 20 Joo Chiat Rd, Singapore 427357
  • Location: Joo Chiat area
  • Type: Malay restaurant

Ambience:

  • Tagline: “Tantalizing quality kampung cuisine”
  • Traditional village-style dining
  • Authentic Malay atmosphere
  • Adventurous menu offerings

Signature Dishes:

  • Beef Rendang (Primary specialty)
  • Snail Lemak (Adventurous dish – snails in coconut curry)
  • Various kampung-style dishes

Dish Features – Beef Rendang:

  • Cooking Method: Slow-cooked curry
  • Key Ingredients: Beef, coconut milk, lemongrass, galangal, chili, spices
  • Taste Profile: Rich, aromatic, highly spiced
  • Texture: Meltingly tender beef
  • Specialty: Thick, aromatic gravy with authentic kampung flavors

6. KATONG LAKSA

Basic Information:

  • Address: 51 East Coast Road, Singapore 428770
  • Location: Katong area
  • Type: Specialized laksa stall

Ambience:

  • Legendary status establishment
  • Local neighbourhood feel
  • High-reputation dining spot

Signature Dishes:

  • Laksa (Exclusive speciality)

Dish Features:

  • Cooking Method: Coconut curry broth with rice noodles
  • Key Ingredients: Rice noodles, coconut milk, curry spices, eggs, tofu, sambal
  • Taste Profile: Perfectly spiced with a light coconut milk touch
  • Speciality: Light hand on coconut milk, traditional family recipe style
  • Fame: Chef beat Gordon Ramsay in a cooking competition

7. 928 YISHUN LAKSA

Basic Information:

  • Address: #01-155, 928 Yishun Central 1, Singapore 760928
  • Location: Yishun area
  • Type: Hawker stall

Ambience:

  • Local neighbourhood hawker stall
  • Residential area location
  • Regular local customer base

Signature Dishes:

  • Laksa

Dish Features:

  • Cooking Method: Traditional laksa preparation
  • Key Ingredients: Rice noodles, coconut curry, cockles (speciality addition)
  • Speciality: Serves cockles with laksa (uncommon feature)
  • Unique Feature: Cockles inclusion sets it apart from other laksa stalls

8. BANANA LEAF APOLO

Basic Information:

  • Address: 54 Race Course Rd, Singapore 218564
  • Location: Race Course Road (Little India area)
  • Type: South Indian restaurant
  • Establishment: Long-standing (decades of operation)

Ambience:

  • Traditional South Indian dining
  • Family-friendly environment
  • Popular with sports event attendees
  • Weekend family dining destination

Signature Dishes:

  • South Indian Banana Leaf Meals
  • Rice with assorted curries and vegetables

Dish Features:

  • Serving Method: Food served on fresh banana leaves instead of plates
  • Key Components: Rice, various curries, vegetables, lentils, papadums
  • Cooking Method: Traditional South Indian preparation
  • Taste Profile: Diverse flavours from multiple side dishes

9. QUENTIN’S EURASIAN RESTAURANT

Basic Information:

  • Address: 139 Ceylon Rd, Level 1 Eurasian Community House, Singapore 429744
  • Location: Ceylon Road, housed in Eurasian Community House
  • Type: Specialised Eurasian cuisine restaurant

Ambience:

  • Community house setting
  • Cultural heritage atmosphere
  • Authentic Eurasian dining experience
  • Intimate, community-focused environment

Signature Dishes:

  • Devil Curry (Popular Eurasian dish)
  • Singgang Serani (Lesser-known Eurasian specialty)
  • Various traditional Eurasian dishes

Dish Features:

  • Cooking Method: Fusion of European and Asian techniques
  • Cultural Background: Unique to Singapore’s Eurasian community
  • Taste Profile: Blend of European and Asian flavours
  • Speciality: Authentic representation of rare Eurasian cuisine

ADDITIONAL MUST-VISIT EATERIES

10. HILL STREET TAI HWA PORK NOODLE

Basic Information:

  • Address: Hill Street area, near Kampong Gelam
  • Location: Central Singapore
  • Type: Michelin-starred hawker stall
  • Achievement: Only Michelin-starred Bak Chor Mee stall in Singapore

Ambience:

  • Traditional hawker stall setting
  • International recognition prestige
  • Local neighbourhood feel with tourist appeal

Signature Dishes:

  • Bak Chor Mee (Minced Meat Noodles)

Dish Features:

  • Cooking Method: Noodles tossed with sauce, topped with minced pork
  • Key Ingredients: Noodles, minced pork, sambal chilli, vinegar, soy sauce, pork lard
  • Taste Profile: Spicy, tangy, umami-rich
  • Recognition: World Food Congress top street food list

11. NAM SING HOKKIEN MEE

Basic Information:

  • Address: #01-32, Toa Payoh Lorong 8 Market & Food Centre
  • Location: Toa Payoh
  • Type: Hawker stall

Signature Dishes:

  • Hokkien Mee

Dish Features:

  • Cooking Method: Stir-fried noodles with seafood stock
  • Key Ingredients: Yellow noodles, rice vermicelli, prawns, squid, pork belly, egg
  • Taste Profile: Rich, savoury, seafood-forward
  • Speciality: Dark, flavorful broth coating

12. BURNT ENDS

Basic Information:

  • Location: Central Singapore
  • Type: Fine dining restaurant
  • Achievement: Tatler Singapore’s Restaurant of the Year 2025

Ambience:

  • High-end dining atmosphere
  • Open kitchen concept
  • Contemporary design
  • Premium service standards

Signature Dishes:

  • Wood-fired cuisine specialities
  • Modern Australian barbecue

Dish Features:

  • Cooking Method: Wood-fired grilling and smoking
  • Speciality: Chef-owner Dave Pynt’s innovative techniques
  • Style: Modern barbecue with refined presentation

13. PEACH BLOSSOMS

Basic Information:

  • Address: 6 Raffles Boulevard Marina Square, Level 5, Parkroyal Collection Marina Bay, Singapore 039594
  • Location: Marina Bay area
  • Type: Fine dining Chinese restaurant

Ambience:

  • Luxury hotel dining
  • Elegant Chinese restaurant setting
  • Marina Bay location with premium views

Signature Dishes:

  • Deep-fried Cigar Roll (snow crab, foie gras, black truffle)
  • Modern Chinese cuisine

Dish Features:

  • Cooking Method: Modern Chinese techniques with traditional flavours
  • Chef: Executive Chinese Chef Edward Chong
  • Speciality: Storytelling through innovative dishes
  • Style: Modern techniques with classic Chinese foundations

MAJOR HAWKER CENTERS

Maxwell Food Centre

  • Location: Chinatown area
  • Famous For: Tian Tian Hainanese Chicken Rice
  • Atmosphere: Tourist-friendly, heritage building
  • Best Time: Early lunch to avoid crowds

Toa Payoh Lorong 8 Market & Food Centre

  • Location: Toa Payoh
  • Famous For: Nam Sing Hokkien Mee, Hua Kee Wanton Mee, Toa Payoh Rojak
  • Atmosphere: Local neighbourhood centre
  • Payment: Cash preferred

Various Shopping Mall Food Courts

  • Locations: Marina Square, United Square, Plaza Singapura
  • Advantage: Air-conditioned, convenient for shoppers
  • Payment: More likely to accept cards

COMPLETE RECIPE COLLECTION

1. SINGAPORE CHILLI CRAB

Ingredients

Main Ingredients:

  • 2 whole mud crabs (about 1.5kg total), cleaned and cut into pieces
  • 3 tablespoons vegetable oil
  • 2 eggs, lightly beaten

Sauce Ingredients:

  • 4 tablespoons tomato ketchup
  • 2 tablespoons chili sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup water or chicken stock
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Aromatics:

  • 4 cloves garlic, minced
  • 2 shallots, sliced
  • 1 inch ginger, minced
  • 2-3 red chilies, sliced

Cooking Instructions

  1. Prep the crabs: Clean crabs thoroughly, remove gills, cut into pieces, crack claws
  2. Heat wok: Heat oil in large wok over high heat until smoking
  3. Stir-fry crabs: Add crab pieces, stir-fry for 3-4 minutes until shells turn red
  4. Add aromatics: Push crabs to one side, add garlic, shallots, ginger, chilies
  5. Make sauce: Mix all sauce ingredients except cornstarch slurry
  6. Combine: Pour sauce over crabs, toss to coat evenly
  7. Simmer: Cover and cook for 5-6 minutes until crabs are cooked through
  8. Thicken: Add cornstarch slurry, stir until sauce thickens
  9. Add eggs: Drizzle beaten eggs while stirring to create silky ribbons
  10. Serve: Garnish with chopped spring onions, serve immediately with mantou bread

2. HAINANESE CHICKEN RICE

Ingredients

For the Chicken:

  • 1 whole chicken (1.5kg)
  • 3 inches ginger, sliced
  • 4 spring onions
  • 2 teaspoons salt
  • 1 tablespoon sesame oil

For the Rice:

  • 2 cups jasmine rice
  • 3 tablespoons chicken fat or oil
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 pandan leaves (optional)
  • 3 cups chicken stock
  • 1 teaspoon salt

For Chili Sauce:

  • 10 red chilies, deseeded
  • 4 cloves garlic
  • 1 inch of ginger
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons chicken stock

For Ginger Sauce:

  • 2 inches ginger
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 1 teaspoon sesame oil

Cooking Instructions

Prepare Chicken:

  1. Clean chicken: Rinse chicken inside and out, pat dry
  2. Stuff cavity: Place ginger slices and spring onions inside cavity
  3. Boil water: Bring large pot of water to boil with salt
  4. Poach chicken: Lower chicken into boiling water, reduce heat to gentle simmer
  5. Cook: Simmer for 45 minutes, turning once halfway
  6. Ice bath: Remove chicken, plunge into ice water to stop cooking
  7. Rest: Let cool completely, brush with sesame oil

Prepare Rice:

  1. Rinse rice: Wash rice until water runs clear, drain
  2. Heat oil: Heat chicken fat/oil in heavy-bottomed pot
  3. Fry aromatics: Add garlic and ginger, fry until fragrant
  4. Add rice: Add rice, stir-fry for 2-3 minutes until coated
  5. Add liquid: Pour in hot chicken stock, add salt and pandan leaves
  6. Boil: Bring to boil, then reduce heat to lowest setting
  7. Steam: Cover and cook for 18 minutes, don’t lift lid
  8. Rest: Let stand 10 minutes before fluffing with fork

Make Sauces:

  1. Chili sauce: Blend all chili sauce ingredients until smooth
  2. Ginger sauce: Pound ginger with salt, mix with oils
  3. Dark soy: Mix dark soy sauce with a little chicken stock

Serve:

  1. Slice chicken: Cut chicken into pieces, arrange on plate
  2. Plate rice: Serve rice in bowls or plates
  3. Garnish: Serve with cucumber slices, tomato wedges
  4. Sauces: Provide all three sauces on the side

3. BEEF RENDANG

Ingredients

Main Ingredients:

  • 1kg beef chuck or brisket, cut into 5cm cubes
  • 400ml coconut milk
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 2 tablespoons tamarind paste
  • 2 tablespoons palm sugar
  • 2 teaspoons salt

Spice Paste (Rempah):

  • 15 dried chilies, soaked and deseeded
  • 8 shallots, peeled
  • 6 cloves garlic
  • 2 inches galangal
  • 2 inches ginger
  • 1 tablespoon coriander seeds, toasted
  • 1 teaspoon cumin seeds, toasted
  • 4 candlenuts or macadamia nuts

Whole Spices:

  • 2 star anise
  • 1 cinnamon stick
  • 4 cloves
  • 2 cardamom pods

Cooking Instructions

  1. Make spice paste: Blend all rempah ingredients with a little water until smooth
  2. Heat oil: Heat 3 tablespoons of oil in a heavy-bottomed pot over medium heat
  3. Fry paste: Fry the spice paste for 8-10 minutes until fragrant and the oil separates
  4. Add beef: Add beef cubes, stir to coat with paste
  5. Brown beef: Cook for 5-6 minutes until beef is seared
  6. Add coconut milk: Pour in coconut milk, stir well
  7. Add aromatics: Add lemongrass, lime leaves, whole spices
  8. Season: Add tamarind paste, palm sugar, and salt
  9. Simmer: Bring to boil, then reduce heat to low
  10. Long cook: Simmer uncovered for 2-3 hours, stirring occasionally
  11. Reduce: Continue cooking until the sauce is thick and dark
  12. Final stage: Cook until the oil separates and coats the meat
  13. Rest: Let stand 10 minutes before serving with rice

4. LAKSA

Ingredients

For the Paste:

  • 20 dried chillies, soaked and deseeded
  • 10 shallots
  • 6 cloves of garlic
  • 2 inches of galangal
  • 2 inches of ginger
  • 4 candlenuts
  • 1 tablespoon dried shrimp, soaked
  • 1 stalk lemongrass, tender part only
  • 2 tablespoons coriander seeds, toasted

For the Broth:

  • 1 whole chicken
  • 500g prawns, heads and shells reserved
  • 4 cups water
  • 400ml coconut milk
  • 2 tablespoons tamarind paste
  • 2 tablespoons sugar
  • 2 teaspoons salt

Toppings:

  • 400g fresh rice noodles (laksa noodles)
  • 200g bean sprouts, blanched
  • 4 hard-boiled eggs, halved
  • 200g cooked prawns, peeled
  • 100g fish cake, sliced
  • Vietnamese mint leaves
  • Sambal chilli paste

Cooking Instructions

  1. Make stock: Boil chicken with prawn shells for 1 hour, strain and reserve
  2. Shred chicken: Remove chicken meat, shred finely, and set aside
  3. Blend paste: Process all paste ingredients with a little water until smooth
  4. Fry paste: Heat oil, fry paste for 15 minutes until fragrant
  5. Add stock: Pour in 4 cups of prepared stock
  6. Simmer: Bring to boil, simmer for 30 minutes
  7. Add coconut milk: Stir in coconut milk, simmer 10 minutes
  8. Season: Add tamarind paste, sugar, and salt to taste
  9. Prepare noodles: Blanch rice noodles in boiling water
  10. Assemble: Place noodles in bowls, add toppings
  11. Serve: Ladle hot broth over, garnish with herbs and sambal

5. CHAR KWAY TEOW

Ingredients

Main Ingredients:

  • 500g fresh flat rice noodles (kway teow)
  • 200g fresh prawns, peeled
  • 200g cockles, shelled (optional)
  • 100g Chinese sausage (lap cheong), sliced
  • 3 eggs
  • 200g bean sprouts
  • 4 spring onions, cut into 5cm lengths

Sauce:

  • 3 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper

Aromatics:

  • 4 cloves garlic, minced
  • 2 tablespoons chilli paste (optional)
  • 3 tablespoons lard or vegetable oil

Cooking Instructions

  1. Prep ingredients: Have all ingredients ready before starting
  2. Separate noodles: Gently separate flat rice noodles
  3. Heat wok: Heat the wok over the highest heat until smoking
  4. Add oil: Add lard/oil, swirl to coat wok
  5. Fry aromatics: Add garlic and chilli paste, fry 30 seconds
  6. Add proteins: Add Chinese sausage, prawns, cockles, stir-fry 1 minute
  7. Add noodles: Add noodles, toss gently to avoid breaking
  8. Season: Add all sauce ingredients, toss to coat evenly
  9. Create well: Push noodles to one side, crack eggs into the empty space
  10. Scramble: Scramble eggs lightly, then mix with noodles
  11. Add vegetables: Add bean sprouts and spring onions
  12. Final toss: Toss everything together for 1-2 minutes
  13. Serve: Transfer to plates immediately while hot

6. BAK CHOR MEE (MINCED MEAT NOODLES)

Ingredients

For the Noodles:

  • 400g fresh yellow mee (egg noodles)
  • 200g minced pork
  • 100g pork liver, sliced thin
  • 6 fishballs, halved
  • 100g bean sprouts
  • 2 eggs

Sauce:

  • 3 tablespoons black vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon tomato ketchup
  • 1 teaspoon sugar
  • 2 tablespoons pork lard or oil
  • 2 tablespoons sambal chilli

Aromatics:

  • 4 cloves garlic, minced
  • 2 shallots, sliced thin and fried until crispy

Cooking Instructions

  1. Prepare toppings: Fry shallots until crispy, set aside
  2. Cook minced pork: Season minced pork with soy sauce, and fry until cooked
  3. Blanch liver: Quickly blanch pork liver in boiling water, set aside
  4. Cook fishballs: Boil fishballs until they float, remove
  5. Prepare eggs: Soft-boil eggs for 6 minutes, peel when cool
  6. Blanch noodles: Blanch noodles and bean sprouts in boiling water
  7. Make sauce: Mix all sauce ingredients in a serving bowl
  8. Assemble: Place drained noodles in a bowl with sauce
  9. Top: Add minced pork, liver, fishballs, bean sprouts
  10. Garnish: Top with fried shallots, halved egg, chopped spring onions
  11. Serve: Toss everything together before eating

7. HOKKIAN MEE

Ingredients

Noodles:

  • 200g fresh yellow mee (egg noodles)
  • 200g rice vermicelli (bee hoon)
  • 300g prawns, shells on
  • 200g squid, cut into rings
  • 100g pork belly, sliced
  • 200g bean sprouts
  • 3 eggs

Stock:

  • Prawn shells and heads
  • 1 litre of water
  • 1 teaspoon salt

Sauce:

  • 3 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper

Cooking Instructions

  1. Make stock: Boil prawn shells with water for 30 minutes, strain
  2. Prep noodles: Soak rice vermicelli in warm water until soft
  3. Heat wok: Heat wok over high heat with oil
  4. Fry pork: Add pork belly, and fry until crispy
  5. Add seafood: Add prawns and squid, stir-fry 2 minutes
  6. Add noodles: Add both types of noodles, toss together
  7. Add stock: Pour in hot prawn stock gradually
  8. Season: Add all sauce ingredients
  9. Simmer: Let noodles absorb stock, about 5 minutes
  10. Add eggs: Push noodles aside, scramble eggs, and mix in
  11. Add sprouts: Add bean sprouts, toss briefly
  12. Serve: Garnish with lime wedges and sambal

8. ROJAK

Ingredients

Salad Base:

  • 200g bean sprouts, blanched
  • 1 block firm tofu, cubed and fried
  • 1 cucumber, cut into batons
  • 1 cup pineapple chunks
  • 2 pieces of youtiao (Chinese doughnuts), cut into pieces
  • 100g kangkung (water spinach), blanched
  • Prawn crackers, broken into pieces

Rojak Sauce:

  • 3 tablespoons tamarind paste
  • 2 tablespoons palm sugar
  • 1 tablespoon black bean sauce (tau cheo)
  • 2 tablespoons water
  • 1 teaspoon salt
  • 2 red chillies, minced

Garnish:

  • 2 tablespoons crushed peanuts
  • 1 tablespoon toasted sesame seeds

Cooking Instructions

  1. Prepare vegetables: Blanch bean sprouts and kangkung, cool completely
  2. Fry tofu: Deep fry tofu cubes until golden, drain
  3. Make sauce: Mix all sauce ingredients, adjust sweetness and saltiness
  4. Combine: In a large bowl, add all prepared ingredients
  5. Toss: Pour sauce over, toss gently to coat everything
  6. Garnish: Sprinkle with crushed peanuts and sesame seeds
  7. Serve: Serve immediately while the vegetables are still crisp

9. WANTON MEE

Ingredients

For Wontons:

  • 20 wonton wrappers
  • 200g minced pork
  • 100g prawns, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1 teaspoon cornstarch

For Noodles:

  • 400g fresh egg noodles
  • 200g char siu (barbecued pork), sliced
  • 200g bok choy
  • 2 spring onions, chopped

Sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon lard or oil

Cooking Instructions

  1. Make wontons: Mix minced pork, prawns with seasonings
  2. Wrap wontons: Place filling in wrappers, seal edges with water
  3. Boil wontons: Cook in boiling water until they float, about 5 minutes
  4. Prepare char siu: Slice barbecued pork thinly
  5. Blanch vegetables: Quickly blanch bok choy in boiling water
  6. Cook noodles: Blanch egg noodles in boiling water for 1 minute
  7. Make sauce: Mix all sauce ingredients in a serving bowl
  8. Assemble: Place drained noodles in a bowl with sauce
  9. Top: Add char siu, blanched vegetables
  10. Serve: Serve the wontons in a separate bowl with clear broth
  11. Garnish: Sprinkle with chopped spring onions

10. OYSTER OMELETTE (ORH LUAK)

Ingredients

Main Ingredients:

  • 200g fresh oysters, drained
  • 4 eggs, beaten
  • 100g bean sprouts
  • 2 spring onions, chopped
  • 3 tablespoons vegetable oil

Batter:

  • 3 tablespoons potato starch
  • 1 tablespoon plain flour
  • 1/2 cup water
  • 1/2 teaspoon salt

Sauce:

  • 2 tablespoons tomato ketchup
  • 1 tablespoon chilli sauce
  • 1 teaspoon rice vinegar

Cooking Instructions

  1. Make batter: Mix potato starch, flour, water, and salt until smooth
  2. Heat pan: Heat oil in a large non-stick pan over medium-high heat
  3. Add oysters: Add oysters, cook for 1 minute
  4. Pour batter: Pour batter over oysters, spread evenly
  5. Cook: Cook for 2-3 minutes until the bottom sets
  6. Add eggs: Pour beaten eggs over the top
  7. Add sprouts: Scatter bean sprouts over eggs
  8. Fold: When eggs are almost set, fold the omelette in half
  9. Crisp: Increase heat to crisp up the bottom
  10. Serve: Transfer to a plate, garnish with spring onions
  11. Sauce: Serve with mixed sauce on the side

Pricing Tiers:

  • Budget: SG $1-4 (Hawker centres, local coffee shops)
  • Mid-range: SG $8-15 (Speciality coffee, casual dining
  • Premium: Hotel dining, fine dining restaurants

Food Delivery Options:

  • Limited Information: Most establishments appear to be dine-in focused
  • Takeaway Available: Several hawker stalls and coffee shops
  • No Delivery Mentioned: For most locations

Tourist Accessibility:

  • Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
  • Moderate Accessibility: Most hawker centres and established restaurants
  • Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations

Cultural Significance:

  • Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
  • Heritage Preservation: Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
  • Modern Innovation: Burnt Ends, Cloudstreet, % Arabica

Cooking Techniques Highlighted:

Maxthon

In an age where the digital world is in constant flux and our interactions online are ever-evolving, the importance of prioritising individuals as they navigate the expansive internet cannot be overstated. The myriad of elements that shape our online experiences calls for a thoughtful approach to selecting web browsers—one that places a premium on security and user privacy. Amidst the multitude of browsers vying for users’ loyalty, Maxthon emerges as a standout choice, providing a trustworthy solution to these pressing concerns, all without any cost to the user.

Maxthon browser Windows 11 support

Maxthon, with its advanced features, boasts a comprehensive suite of built-in tools designed to enhance your online privacy. Among these tools are a highly effective ad blocker and a range of anti-tracking mechanisms, each meticulously crafted to fortify your digital sanctuary. This browser has carved out a niche for itself, particularly with its seamless compatibility with Windows 11, further solidifying its reputation in an increasingly competitive market.

In a crowded landscape of web browsers, Maxthon has carved out a distinct identity through its unwavering commitment to providing a secure and private browsing experience. Fully aware of the myriad threats lurking in the vast expanse of cyberspace, Maxthon works tirelessly to safeguard your personal information. Utilising state-of-the-art encryption technology, it ensures that your sensitive data remains protected and confidential throughout your online adventures.

What truly sets Maxthon apart is its commitment to enhancing user privacy during every moment spent online. Each feature of this browser has been meticulously designed with the user’s privacy in mind. Its powerful ad-blocking capabilities work diligently to eliminate unwanted advertisements, while its comprehensive anti-tracking measures effectively reduce the presence of invasive scripts that could disrupt your browsing enjoyment. As a result, users can traverse the web with newfound confidence and safety.

Moreover, Maxthon’s incognito mode provides an extra layer of security, granting users enhanced anonymity while engaging in their online pursuits. This specialised mode not only conceals your browsing habits but also ensures that your digital footprint remains minimal, allowing for an unobtrusive and liberating internet experience. With Maxthon as your ally in the digital realm, you can explore the vastness of the internet with peace of mind, knowing that your privacy is being prioritised every step of the way.