With Singapore clinching the No. 1 spot as best place to get street food in the world by Thrillist, we decided to put together an A-Z ode to Singapore’s street food scene. Whether you want bak chor mee or zi char, the island has got it all.
A is for…
Ang Ku Kueh. All you ever thought about in your childhood were these tortoise-shaped domes of gelatinous goodness with a sweet center. Arguably more delicious than mochi, the traditional ang ku kueh comes with peanut or salty green beans.
Get it: Ji Xiang Ang Ku Kueh (#01-33 Blk. 1 Everton Park, 6223-1631).
B is for…
Bak Chor Mee. Fried lard, toothsome egg noodles, minced pork and a hint of spice….it’s hard to resist not eating bak chor mee everyday. Soupy or dry, jit’s the subject of long debates about which stall has the best rendition.
Get it: Hill Street Tai Hwa Pork Noodle (#01-12 Blk. 466 Crawford Ln.), arguably the most frequented bak chor mee stall with a queue lasting up to 45 minutes. Word of warning: the stall is always closed the first and third Monday of the month.
C is for…
Chope. Tissue packets: your own personal reservation system. Even though there’s no one at the table, we all know it’s occupied when we see a lone packet of tissue there. Another useful item for choping a table is an umbrella.
Chicken Rice. No Singapore street food list would be complete without this landmark dish. Whether you have it poached or roasted, the chicken is always flavorful and tender. The rice is also bursting with savory flavors, while the sambal with ginger and dark soy sauce seal the deal.
Get it: Wee Nam Kee (#01-08 United Square, 101 Thomson Rd., 6255-6396) has a mean roasted chicken rice with crackling skin, while its counterpart Boon Tong Kee is great at making the poached version.
D is for…
Durian. They don’t call this smelly fruit the “king” for nothing. Everyone has got their favorite varietal, whether its the D24, Musang King or Mao Shan Wang.
Get it: This hidden gem in Dempsey always has tons of people queuing for durians in their fancy cars. It’s a must to pre-order at Wan Li Xiang (Carpark behind Blk. 7 of Dempsey Hill) as on most nights, the durian are sold out before you even get there.
E is for…
Economy Rice. Also known as “cai fan” and infamous for the dizzying number of options to go on top of your rice. Even though the aunties can be gruff, all is forgiven when you dig into your plate of sweet and sour chicken, heaps of veggies and tofu.
Get it: Each hawker is bound to have an economy rice stall, so just take your pick.
F is for…
Frog Porridge. Bullfrogs are ugly, but who knew they taste so good in a simmering claypot bowl of starchy porridge? The best ones always come in a separate claypot filled to the brim with thick gravy and lots of spring onions.
Get it: G7 Sinma Live Seafood Restaurant is a casual place in Geylang (161 Geylang Rd., Lorong 3, 6743-2201, www.g7sinma.com) and a favorite among chefs for its late-night suppers.
G is for…
Gao Lak. The whiff of roasted chestnuts hit you way before you can even spot the man patiently churning the embers. They’re usually out and about at dusk around malls and heartland attractions (think East Coast Park) peddling the fragrant nuts.
Hokkien Mee
H is for…
Hokkien Mee. This hawker center staple is best when piled high with squid and poached prawns, and swimming in flavorful gravy with a dash of calamansi and lots of sambal.
Get it: Geylang Lorong 29 Hokkien Mee (396 East Coast Rd.), it may be on the pricier side—$20 gets you a portion for three—but it comes with heaps of fresh sotong and prawns.
I is for…
Ice Cream Sandwich. Remember when these rectangular blocks of ice cream enveloped in soft white bread were only $1? Well, even though it’s a little more expensive now, carts selling the creamy treat are still a mainstay along Orchard Road and have snaking queues of tourists lining up for more.
J is for…
Jia Jia Herbal Tea. A mix of luo han guo, chrysanthemum and ginseng, this is the perfect cooling herbal drink to gulp down after a heaty and spicy meal. Plus, it’s available at most convenience stores.
K is for…
Kopi with Kaya Toast. The quintessential Singaporean breakfast has lots of coconut-derived jam, dollops of butter and a kopi laced with condensed milk.
Get it: Ya Kun Kaya Toast is easily everyone’s go-to place for a quick morning fix. If you’re eating there, don’t forget to order the runny eggs, too.
L is for…
Laksa. Everyone knows not to eat this bowl of slippery noodles with thick gravy and seafood when you’re wearing white. The broth is coaxed to life after hours in a simmering pot of coconut milk, lots of fiery chilli and pungent (but oh-so-good) dried shrimp.
Get it: Arguably the most famous stall, 328 Katong Laksa (53 East Coast Rd.) even saw Gordon Ramsay pit his skills against this age-old hawker.
M is for…
Muah Chee. A little sweet, a little savory, these morsels of dough have to be eaten fresh and we say the more ground peanuts, the better.
Get it: Hougang 6 Miles Famous Muah Chee (#01-468 Blk. 69 Bedok South, 9862-1501). The hawker uncle hand cuts all his muah chee, dips it in sesame oil before coating it with lots of ground peanuts.
N is for…
Nasi Lemak. Coconut-pandan rice topped with ikan kuning fish or crispy fried chicken and a huge dollop of sambal, this dish is best when served on a banana leaf.
Get it: International Muslim Food Stall (#01-03 Changi Village Market & Food Centre, Blk. 2 Changi Village Rd.). The best part about the version here is the amazing sambal made with onions and ikan bilis.
O is for…
Old Chang Kee. At this longstanding local chain, the biggest dilemma is whether to go for the chicken wings, the sotong head or the curry puff. Screw it, all three.
P is for…
Prata. Egg, onion or plain, we’re all guilty of ordering an extra portion of curry gravy at 3am. This is probably Singapore’s national supper (or after-hours) dish.
Get it: The prata at Mr and Mrs Mohgan’s Roti Prata Shop (7 Crane Rd.) has a perfectly thin and crisp surface, tender egg and lush curry. If you’re not willing to make the trek, head to Spize (409 River Valley Rd.) for some decent prata that’s open until the wee hours of the morning.
Q is for…
Queue. Do we even know what we’re queueing for? No? Well, it’s probably good anyway.
R is for…
Rojak. Just like our culture, this one’s a melting pot of ingredients—including cucumbers, pineapple, jicama, ginger flower, peanuts and a sweet-savory prawn paste.
Get it: Hoover Rojak (#01-06 Whampoa Food Centre, Blk. 90 Whampoa Dr.). The ground peanuts have a nice smoky flavor, the prawn paste is fragrant and you can even add century egg to your dish.
S is for…
Satay. The best ones are charcoal-grilled, but really we’re all suckers for the peanut sauce and ketupat that make or break the entire dish.
Get it: Kwong Satay (Geylang Lorong 29, 6565-0002). This satay stall stands out for its Peranakan-influenced dipping sauce. Plus, it has pork belly satay, which has us sold.
T is for…
Tiger Beer. Not just reserved for kopitiam uncles, there’s no better beverage to go with your sambal stingray.
U is for…
Uncle. Whether they’re pushing carts, fanning chicken wings, frying char kway teow or shouting at you, the street food scene would be nothing without them.
V is for…
Vadai. Basically Asia’s answer to the donut, this is staple snack is a flavor bomb full of lentils, onions and curry leaves.
Get it: Sri Komala Vilas Restaurant (#01-16 662 Buffalo Rd.). This stalwart Indian restaurant in Little India has great vadai you can pop in your mouth and order as a side to your plate of curry.
W is for…
Washroom. If you must come within 10 feet of a hawker center washroom, be sure to bring some change to pay the nice lady, and some extra coins to buy tissue.
X is for…
Xtra. As in the extra 20 cents we get charged when we da pao.
Y is for…
You Tiao. Dough never tasted so good than when it’s deep fried in 10cm of yesterday’s oil.
Get it: Xin Xin You Tiao (#02-19 Hainanese Village Food Centre, Blk. 105 Hougang Ave. 1.) This place is great for breakfast as you can get fresh you tiao that you can dip into a side of kaya and kopi.
Z is for…
Zi Char. The more people you have, the more delicious dishes you can try. Cereal prawn, chili crab, sambal kangkong, you name it.
Get it: New Ubin Seafood (#01-174 Sin Ming Industrial Estate Sector A, Blk. 27 Sin Ming Rd., 6466-9558, www.ubinseafood.com). This expansive and always packed place never fails to deliver. Plus, it’s got a killer steak (go figure) and a fried rice that’s been fried in steak drippings.
# is for…
#!?*%. Also known as the dirty “tiao” look the auntie gives you when you take too long to order.
