The convergence of ancient trade routes between the East and West has made Southeast Asia into a melting pot of different cultures. The result is a cuisine which is distinctive, diverse and delicious.
Photo by avlxyz
- Chicken Rice
Chicken rice is a true Singaporean staple of Hainanese origin.
The fragrant rice is cooked in chicken oil and stock, while the chicken is poached in boiling water multiple times before it is quickly dipping in iced water to produce a tender, flavourful chicken. The dish is served with a side of dark soy sauce and a garlic chilli sauce.
Where to get it: Tian Tian Chicken Rice, Stall 10, Maxwell Food Centre, Singapore
Photo by Toyohara
- Chilli Crab
The most famous crab dish in Singapore is the Chilli crab. For people who are afraid of spice, the Chilli Crab is more tomato than chilli, although that is not to say it is entirely without spice. Tangy, sweet, savoury and spicy all at once, the chilli crab is the quintessential Singaporean dish.
Where to get it: Roland Restaurant, 89 Marine Parade Central, Singapore
Photo by isriya
- Black Pepper Crab
Another crab dish you won’t be able to find elsewhere is the Black Pepper Crab. It is an incredibly addictive dish that is true to the phrase “finger lickin’ good”. Demand for this popular dish is high, so arrive early in the evening.
Best place to have it: Eng Seng Restaurant, 247 Joo Chiat Place, Singapore
Photo by avlxyz
- Hokkien Mee
Hokkien Mee are thick noodles stewed in dark soy sauce and a seafood stock, that are then stir-fried in an extremely hot wok that browns the food and seals in the flavour. Each mouthful of the sinfully rich plate of noodles is an explosion of umami. Add to it a generous serving of deep fried lard, the dish almost promises you coronary disease in the years to come.
Where to get it: Kedai Kopi dan Makanan Weng Hing, 183 Jalan Imbi, Kuala Lumpur, Malaysia
Photo by Terry Wong
- Penang Prawn Noodles
It is a bowl of noodles steeped in a soup made of pork stock and prawn bisque, served with a topping of crunchy greens, caramelised shallots, lard and chilli oil. Once you have tasted this dish, it is almost certain you will be hard pressed to find a bowl of noodle soup that can better it.
Where to get it: Super Hokkien Mee, One Corner Café, 12 Jalan Bawasah, Penang, Malaysia
Photo by Laura Wang
- Chendol
In the hot, humid weather of Malaysia, nothing is more refreshing than a cool treat, and a cheap and popular local favourite is Chendol. It is a sweet dessert made from a base of shaved ice, topped with red beans, green jelly, coconut cream and caramelised palm sugar.
Where to get it: Jonker Dessert 88, 88 Jalan Hang Jebat, Melaka, Malaysia.
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