Singapore
Food Safety Tips
Essential food safety information to help you enjoy Singapore's cuisine safely and confidently.
Hawker centers are generally safe
Singapore's hawker centers are well-regulated with strict hygiene standards. Look for stalls with "A" or "B" hygiene ratings.
Tap water is safe to drink
Singapore's tap water meets WHO standards and is safe to drink directly from the tap.
Be cautious with raw seafood
While generally safe, those with sensitive stomachs should be cautious with raw seafood dishes like oysters or sashimi.
Street food is regulated
Unlike some other Asian countries, street food in Singapore is regulated and vendors must meet hygiene standards.
Dietary Options
vegetarian
HIGH AVAILABILITYVegetarian options are widely available, with many Indian, Chinese Buddhist, and specialized vegetarian restaurants.
vegan
MEDIUM AVAILABILITYGrowing number of vegan options, especially in trendy areas like Tiong Bahru and Chinatown.
gluten-free
MEDIUM AVAILABILITYRice-based dishes are common, but awareness of cross-contamination varies. High-end restaurants are more accommodating.
halal
HIGH AVAILABILITYExtensive halal options available, with many hawker centers having halal-certified stalls. Look for MUIS halal certification.
kosher
LOW AVAILABILITYLimited kosher options, mainly in the Maghain Aboth Synagogue area and some specialized restaurants.
Common Allergens
Peanuts
HIGH PREVALENCEPeanuts and peanut oil are common in many Singaporean dishes, especially in satay sauces and some Chinese dishes.
COMMONLY FOUND IN:
Shellfish
HIGH PREVALENCEShellfish is extremely common in Singaporean cuisine, appearing in many popular dishes.
COMMONLY FOUND IN:
Fish
HIGH PREVALENCEFish and fish sauce are staples in many dishes, sometimes as hidden ingredients.
COMMONLY FOUND IN:
Soy
HIGH PREVALENCESoy sauce and soy products are fundamental to many Singaporean dishes.
COMMONLY FOUND IN:
Dairy
LOW PREVALENCETraditional Singaporean cuisine uses little dairy, but it appears in fusion dishes and desserts.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Singapore's food culture for travelers.
Hainanese Chicken Rice
Poached chicken served with fragrant rice cooked in chicken broth, accompanied by chili sauce, ginger paste, and dark soy sauce.
Chili Crab
Hard-shell crabs cooked in a thick, sweet and savory tomato and chili-based sauce, typically eaten with mantou (fried buns).
Laksa
Spicy noodle soup with coconut milk, featuring prawns, fish cakes, and cockles, garnished with Vietnamese coriander.
Satay
Skewered, grilled meat (chicken, beef, or mutton) served with a spicy peanut sauce, cucumber, and onions.
Kaya Toast
Traditional breakfast of toast with kaya (coconut jam), served with soft-boiled eggs and coffee.
Char Kway Teow
Stir-fried flat rice noodles with light and dark soy sauce, chili, prawns, cockles, Chinese sausage, and bean sprouts.
Roti Prata
South Indian flatbread that is crispy on the outside and soft inside, typically served with curry or sugar.
Ice Kachang
Shaved ice dessert with red beans, jelly, sweet corn, and various syrups, often topped with condensed milk.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Singapore's diverse culinary traditions.
Char Kway Teow (炒粿条)
Stir-fried flat rice noodles with cockles, Chinese sausage, bean sprouts, and prawns in a dark soy sauce based gravy. It's a popular hawker center dish.
Allergens:
Roti Prata (印度煎饼)
A flaky and crispy Indian flatbread, often served with curry for dipping. It's a popular breakfast and supper food.
Allergens:
Nasi Lemak (椰浆饭)
Fragrant rice cooked in coconut milk and pandan leaves, served with fried chicken, ikan bilis (fried anchovies), peanuts, cucumber, and sambal chili paste. It's a popular breakfast and lunch dish.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Singapore.
Katong
Known for its Peranakan cuisine, a blend of Chinese and Malay influences. Dishes often feature rich spices and coconut milk.
Cultural Significance:
Reflects the unique cultural heritage of the Peranakan community in Singapore.
Signature Dishes:
- Katong laksa
- Nyonya kueh
- Ayam buah keluak
Key Ingredients:
Little India
Offers a diverse range of Indian cuisine, from North Indian curries to South Indian vegetarian dishes. Spices and flavors are prominent.
Cultural Significance:
Represents the vibrant Indian community and their culinary traditions in Singapore.
Signature Dishes:
- Biryani
- Thosai
- Fish head curry
Key Ingredients:
Chinatown
Features traditional Chinese cuisine, with influences from various regions of China. Expect a wide array of dishes, from dim sum to roasted meats.
Cultural Significance:
Showcases the rich culinary heritage of the Chinese community in Singapore.
Signature Dishes:
- Bak kut teh
- Hainanese chicken rice
- Char siu
Key Ingredients:
Sweet Delights & Desserts
Indulge in Singapore's traditional sweet treats and desserts.
Ice Kachang (红豆冰)
A colorful shaved ice dessert topped with various ingredients like red beans, sweet corn, jelly, and condensed milk. It's a refreshing treat on a hot day.
Chendol (煎蕊)
A sweet dessert consisting of shaved ice, coconut milk, green jelly noodles made from pandan leaves, palm sugar, and red beans. It's a popular dessert in Southeast Asia.
Tau Suan (豆爽)
A sweet mung bean soup, often served warm with youtiao (fried dough fritters). It's a comforting and traditional dessert.
Traditional Beverages
Discover Singapore's traditional drinks, from locally produced spirits to regional wines.
Tiger Beer
A locally brewed pale lager, Tiger Beer is a popular choice in Singapore, often enjoyed with meals.
Singapore Sling
A gin-based cocktail created at the Raffles Hotel in Singapore, it's a mix of gin, cherry brandy, Cointreau, Benedictine, pineapple juice, lime juice, grenadine, and Angostura bitters.
Soft Beverages
Discover Singapore's traditional non-alcoholic drinks, from local teas to refreshing juices.
Kopi (Coffee)
Strong, locally brewed coffee with condensed milk and sugar. Variations include Kopi-O (black coffee with sugar), Kopi-C (coffee with evaporated milk and sugar), and Kopi-Siu Dai (coffee with less sugar).
Teh Tarik (Pulled Tea)
A hot milk tea beverage made from black tea, condensed milk, and evaporated milk. It's 'pulled' during preparation to create a frothy texture.
Bandung
A sweet rose-flavored milk drink, often made with rose syrup and evaporated milk. It's a popular drink during festive occasions.