Singapore’s Defining Street Foods: A Guide to 12 Must-Try Dishes

The 12 Street Foods That Define Singapore

Singapore is a melting pot of different cultures, and one of the best ways to experience this diversity is through its street food. From the bustling hawker centers to the roadside stalls, the city offers a plethora of options for food lovers of all tastes. In this article, we will explore the twelve street foods that truly define Singapore, from the famous Hainanese Chicken Rice to the delightful Roti Prata. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more!

Hainanese Chicken Rice

No list of Singaporean street foods would be complete without mentioning Hainanese Chicken Rice. This signature dish is a perfect blend of tender chicken, fragrant rice cooked in chicken broth, and a flavorful chili sauce. The succulent meat, combined with the aromatic flavors of the rice, makes Hainanese Chicken Rice a must-try street food that truly represents Singapore’s gastronomic heritage.

Char Kway Teow

Another iconic street food in Singapore is Char Kway Teow, a stir-fried noodle dish typically cooked with flat rice noodles, bean sprouts, eggs, Chinese sausage, and succulent prawns. The dish is known for its smoky flavor that is achieved by stir-frying the ingredients over high heat. With its unique combination of flavors and textures, Char Kway Teow has become a beloved street food among locals and tourists alike.


Laksa is a spicy noodle soup that showcases Singapore’s multicultural influences. It is made with thick rice noodles, prawns, cockles, and a rich, spicy coconut milk-based broth. The dish is often garnished with bean sprouts, coriander, and a squeeze of lime for added freshness. Laksa is a hearty and satisfying street food that perfectly captures the vibrant flavors of Singapore’s culinary scene.

Roti Prata

A popular Indian street food in Singapore, Roti Prata is a flaky, crispy flatbread that is usually served with a side of curry for dipping. It is made by stretching and flipping the dough until it becomes thin and then frying it on a griddle. The result is a deliciously crispy and buttery bread that pairs perfectly with the aromatic curry. Roti Prata is a staple street food that can be enjoyed any time of the day.


Satay is a quintessential street food in Singapore that consists of skewered and grilled meat, typically chicken, beef, or mutton, served with a peanut sauce. The meat is marinated in a flavorful blend of spices before being grilled over an open fire, giving it a smoky and charred taste. Satay is often enjoyed with cucumbers and onions and is a popular choice for a quick and satisfying snack.

Chili Crab

Chili Crab is a must-try dish for seafood lovers visiting Singapore. It is a whole crab cooked in a tangy and spicy tomato-based sauce that is best enjoyed with a side of steamed or fried buns called mantou. The flavorful gravy infused with the sweetness of the crab meat makes Chili Crab a messy yet delightful street food experience.

Chicken Satay Bee Hoon

This lesser-known street food in Singapore is a hidden gem that combines two beloved dishes: Chicken Satay and Bee Hoon (thin rice noodles). The dish features a flavorful broth made from chicken bones and spices, served with rice noodles, tender chicken satay, and delicious condiments like peanuts, bean sprouts, and fried onions. It is a comforting and delectable street food that is worth seeking out.


Popiah is similar to a fresh spring roll, filled with a variety of ingredients such as shredded vegetables, turnip, bean sprouts, and sometimes prawns or minced pork. The filling is wrapped in a thin wheat-based skin and garnished with sweet sauce, chili, and crushed peanuts. Popiah is a beloved street food in Singapore, enjoyed for its refreshing flavors and satisfying crunch.

Kaya Toast

Kaya Toast is a popular breakfast option in Singapore, consisting of toasted bread spread with kaya, a sweet coconut jam, and a slice of butter. The bread is usually toasted over charcoal, giving it a fragrant and smoky aroma. Kaya Toast is often paired with soft-boiled eggs and a cup of local kopi (coffee). It is a simple yet comforting street food that is deeply ingrained in Singapore’s food culture.


Rojak is a unique salad that blends together a variety of flavors and textures. It typically includes a mix of fruits and vegetables such as cucumber, pineapple, turnip, and bean sprouts, tossed in a sweet and tangy dressing made from shrimp paste, tamarind, and chili. Rojak is a popular street food in Singapore, known for its harmonious combination of sweet, sour, and spicy elements.

Oyster Omelette

Oyster Omelette, also known as Orh Luak, is a flavorful and slightly gooey dish that is a favorite among Singaporeans. It is made by frying a batter consisting of eggs and a mixture of tapioca flour and water, then topping it with fresh oysters and garnished with a tangy chili sauce. The result is a crispy yet tender omelette with a burst of oceanic flavors.

Prawn Noodles

Prawn Noodles, also known as Hokkien Mee, is a popular street food dish in Singapore that features a flavorful broth made from prawn heads, pork bones, and spices. It is typically served with yellow noodles, prawns, sliced pork, and bean sprouts. The broth is rich and aromatic, and the dish is often accompanied by sambal chili for an extra kick. Prawn Noodles is a comforting and satisfying street food choice.

In conclusion, the street food scene in Singapore is a reflection of its multicultural heritage, offering a wide array of flavors and dishes that cater to every palate. From the iconic Hainanese Chicken Rice to the tantalizing Chili Crab, each street food tells a story and represents a unique part of Singapore’s vibrant culinary landscape. So, the next time you visit Singapore, make sure to embark on a gastronomic adventure and savor these twelve street foods that truly define the city’s culinary identity.


Avi Adkins

Avi Adkins is a seasoned journalist with a passion for storytelling and a keen eye for detail. With years of experience in the field, Adkins has established himself as a respected figure in journalism.

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