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The national pastime is eating. Hah!

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Check out Singapore’s local hawker fare at a glance. Just an overview. You can find most of these in ANY hawker center.

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Good Singapore food is everywhere. Without a doubt, Singapore, given its size, packs a barrage of food options that are sure to satiate every craving and longing. Our geographical location also means that much of the food we love comes from the intersectionality of cultures and locale, influenced by neighbouring Southeast Asia countries- Malaysia, Thailand, Vietnam, Indonesia.

Enter our local hawker centres, coffee shops, and food courts-gastronomical destinations ubiquitous and unique to this small island nation, shaping how Singaporeans think and dream about food.

So here's the ultimate list of 30 famous local food, steeped in heritage, that has shaped the culinary landscape of Singapore and defined what it means to be a foodie in food-obsessed, trend-driven Singapore.

If you're a tourist visiting Singapore for the first time, or a newly minted citizen looking to brush up on your local food knowledge, this is a good checklist of authentic local cuisine in Singapore that would do right by you.

1. Bak Kut Teh

One of the many stories of the invention of Bak Kut Teh (Meat Bone Tea/Pork Ribs Soup) is that during the olden days of Singapore, a poor, starving beggar came by a roadside pork noodle store to beg for food. The stall owner was in poverty but wanted to help him.

He boiled some of the leftover pork bones and added whatever cheap spices he had to flavour the soup, including star anise and pepper which created a soup that resembled tea in terms of colour. Thus, pork bone tea was born. Another story claims that it was a tonic invented to 'reinvigorate' the Chinese coolies who worked in the Clark Quay area.

Bak Kut Teh has been around in Singapore since we were still a developing country and deserves its recognition as a simple, humble dish. Most of the Bak Kut Teh here are of the pepper variety with mild use of herbs like star anise.

Choose pork rib meat in your soup for a more tender bite. The other variant would be the Klang Bak Kut Teh, a dark and highly flavoured herbal soup originating from Malaysia.

2. Nasi Lemak

Nasi Lemak is a very versatile dish and what was once a breakfast item, is now eaten during lunch and dinner too. Traditionally wrapped in banana leaves, Nasi Lemak is a Malay, santan-infused rice dish that, in Singapore, has more variations and iterations than we can ever catch up to.

The rice is steamed with coconut cream to give it a sweet fragrance. A typical Nasi Lemak set comes with Ikan Bilis (fried anchovies), peanuts, egg and sambal (chilli paste). A good sambal is arguably the mark of a good Nasi Lemak.

Nasi Lemak is so popular in Singapore, the other races have adopted this dish in their own variations and offer a wide selection of additional ingredients like fried chicken drumsticks, luncheon meat and sotong (cuttlefish) balls.

3. Wanton Mee

This Singapore wanton noodle dish was probably influenced by Hong Kong cuisine, but has become entrenched in our culture over the years. The Singapore version is typically eaten 'dry', drenched with some light sweet sauce, slices of pork char siew and wanton dumplings filled with pork, with a small bowl of soup on the side.

Auntie will also ask if you want it spicy or not. The spicy type sees chilli mixed into the noodles, while the non-spicy kids' version comes with tomato sauce. The wanton dumplings may be either deep-fried or come in the form of soup dumplings. wanton

The Malaysian variant uses a darker-coloured sauce and sweeter tasting mee (noodles).

4. Fried Carrot Cake

No, this isn't the Western dessert. This is far from it. The Singapore Fried Carrot Cake is made with eggs, preserved radish ( chai poh) and white radish flour cake, which resembles a 'white carrot', thus giving rise to the dish name. Locally, this is known as Cai Tow Kway.

This is a Teochew dish popular in both Singapore and Malaysia. Variants include the 'black' version, which has sweet sauce (molasses) added, or a crispy version with the cake fried on top of a beaten egg to create a crust and chunks of cake. Most commonly seen in Singapore though is the chopped up version with individual radish cake cubes.

5. Nasi Biryani

Biryani (or Briyani, Biriyani, Biriani and Birani) is a mixed rice dish of Indian-Muslim influence made using distinctive long-grain rice, usually Basmati rice. A little bit of saffron is also added to give the dish its distinct colour. Meats like chicken, mutton, beef or fish are often included on the side. Vegetarian versions are also popping up, to reflect the growing demand for non-meat local favourites.

Spices used are heavy in flavours like cinnamon, cloves, nutmeg and bay leaves, rendering the entire dish incredibly aromatic with a heady and irresistible bouquet.

6. Dim Sum (点心)

Another Hong Kong/Shanghai-inspired type of cuisine available in Singapore is Dim Sum or ' Dian Xin'. This is not exactly one dish, but a set of small dishes to be savoured in a group - a typical Chinese dining sharing custom. Popular Dim Sum dishes include BBQ Pork Buns, Xiao Long Bao, Siew Mai, Chee Cheong Fun and many more.

There are even Halal-certified and Muslim-owned dim sum houses to cater to Halal diners.

7. Kaya Toast & Soft-Boiled Eggs

The one and only traditional Singaporean breakfast - Kaya Toast with Soft-Boiled Eggs. The traditional bread is an old school rectangular white loaf, toasted on a bread grill, slathered with coconut or egg kaya, then slapped with a thick slice of butter that slowly melts between two slices of warm bread.

This is the classic kaya toast. Variations include using thinly-sliced brown bread, round buns or 'Jiam Tao Loh Tee' (like a French baguette).

For the eggs, they're usually placed in a large hot water metal pot and covered with a plate to allow it to cook. Then you time it and take out the eggs when they're ready (about 7 - 10 minutes depending on how well you like your eggs).

Trying not to scream like a banshee, crack open the eggs with your bare hands onto one of the two plates given and throw the shells onto the remaining plate. Season with pepper and dark or light soya sauce and pip the kaya toast into the eggy mixture for extra deliciousness.

8. Crabs (Chilli Or Pepper)
Kaya toast recommendations:
10 must-try Kaya Toasts in Singapore
Fete Kopi & Toast
133 Traditional Coffee and Toast
Charcoal Traditional Toast
TOBY's Kopi Toast Bakery

The two most famous styles of cooking crabs in Singapore are with a sweet, spicy tomato-ish chilli sauce, or with black pepper sauce. Chilli crabs are commonly eaten with fried mantous (buns), which are dipped in the luscious chilli sauce.

To achieve a delicious texture, the crabs go through a two-step cooking process; they're first boiled then fried so that the meat doesn't stick to the shell. Recently, many new popular styles of cooking have surfaced as well, like salted-egg crabs or crab bee hoon.

9. Laksa

Laksa is a dish created from the merging of Chinese and Malay cuisine, otherwise known as Peranakan culture. There are two main types of Laksa - Curry Laksa and Asam Laksa.

Curry Laksa is more predominant in Singapore, while Asam Laksa is more commonly found in Malaysian regions like Penang. In fact there are loads of variants of Laksa, differing in the type of fish used, broth and even noodles.

Traditional Singapore Curry Laksa uses vermicelli, coconut milk, tau pok (beancurd puffs), fish slices, shrimp and hum (cockles). Due to cost-cutting, taste preference, and climate change, some stalls might opt out of shrimp and cockles.

A unique Singapore variant known as Katong Laksa, features vermicelli that's been cut into short pieces and eaten only with a spoon. There is much debate on which establishment is the original Katong Laksa, but most bowls are delicious in their own way.

10. Curry Fish Head

Is it Chinese, Indian or Malay? This is another ambiguous dish that probably has a South Indian origin, but has been heavily influenced by the various ethnicities in Singapore. What I do know, is that it's delicious.

Either half a head or a whole head of red snapper is stewed in curry with assorted vegetables like lady's finger (okra) and brinjal (aubergine). The Indian-style of curry has heavier spices and flavours, while the Chinese-style is lighter and sweeter. Variants include the Assam-style fish head curry, which has an added tinge of sourness from tamarind fruit (assam).

15 best omakase restaurants in Singapore for the most authentic Japanese dining experience

11. Bak Chor Mee

Colloquially known as ' Bak Chor Mee ' 肉脞面, this is a noodle dish with minced pork, liver, meatballs, fish balls, fish cake slices, and a signature vinegary braised sauce that adds some wetness.

Typically, the dish is ordered 'dry' to savour the full flavours of the sauce and you can choose between chilli or ketchup, and the type of noodles that you would like. Noodle choices are normally either mee pok (a flat noodle) or mee kia (thin noodle), while some stalls offer bee hoon, mee sua or mee tai mak as well. Variants include a soup version with homemade noodles that's famous at Bedok Blk 85.

12. Oyster Omelette (Orh Lua)

Popular in Singapore hawker centres as well as in Taiwan night markets, this is a dish that many foreigners and locals love. Stalls that sell Carrot Cake typically also sell Oyster Omelettes as it's a similar cooking process that also utilises a common ingredient: Eggs.

Potato starch is usually mixed in when frying the egg and gives a thicker, fuller taste. Variants include a version without the starch, which is priced slightly higher due to more eggs needed instead. A special vinegar chilli is also paired exclusively with Oyster Omelettes in Singapore.

13. Hokkien Prawn Mee

Singapore Hokkien Mee features a combination of fried egg noodles and rice noodles in a rich prawn stock with cubes of fried pork fat, prawns, fish cake and squid. Some vendors add pork strips as well to add more flavour.

This dish was the creation of post-war Hokkien noodle factory workers who would gather along Rochor Road and fry any excess noodles they had. Another version easily confused by the same name is called Hokkien Char Mee, which, unlike the classic, is covered in a signature thick dark sauce and uses only one type of egg noodles.

14. Satay
Oyster omelette recommendations:
Oyster Omelette showdown: Famous Old Airport Road Fried Oyster VS Lim's Fried Oyster VS Ah Chuan Fried Oyster Omelette
Seng Thor Coffee Shop
Hougang Oyster Omelette & Fried Kway Teow, Hougang
Lim's Fried Oyster
Sengkang Square Oyster Omelette, Sengkang
Satay is a dish of skewered, turmeric-marinated meat that is grilled on an open fire. It originates from Indonesia but has become a common hawker dish in Singapore. Stalls are not restricted to any race and may be operated by the Chinese, Malays or Indians.

Typical meats include chicken, beef, mutton and even pork which is sold by the Chinese stall owners. Ketupat (rice cake), onions and cucumbers usually accompany Satay. A spicy peanut dip is also provided for the Satay and sides as well.
Hokkien mee recommendations:
19 best Hokkien prawn mee stalls in SG for the avid Singaporean foodie
Sumo Fried Hokkien Prawn Mee
Swee Guan Hokkien Mee
Deng Wen Ji 鄧文记
Quan Ji Cooked Food
15. BBQ Sambal Stingray

In the past, having a fridge or freezer was as rare as winning TOTO (lottery); barbecuing or frying fishes to mask the fishy odour after being left out in the open for days was a popular cooking choice.

Also known as Ikan Bakar (barbecued fish), stingray has since risen in popularity since Singaporean Malays figured out that sambal (chilli paste) on top of stingray = delicious. It is traditionally wrapped in banana leaf and barbecued, then a sambal paste made with belachan (dried shrimp paste), spices, shallots and Indian walnuts is smothered generously all over the top. Lime is usually squeezed over the fish right before eating as well.

16. Soy Bean Curd (Tau Huay)

Tau Huay is a dessert made with beancurd tofu, sweetened with sugar syrup. It can be eaten hot or cold, sometimes with Tang Yuan (glutinous rice balls), grass jelly or soya bean milk added as well.

In recent times, a popular and more gelatinous, jelly-like version of Tau Huay has surfaced and for a period of time, drove Singaporeans to queue like beesto honey. This version is smoother and can incorporate pretty much any flavour like mango, melon or sesame. The texture is distinct from the traditional types and some camps advocate against it due to unnatural stabilisers used. This version is only eaten cold as the heat would break the structure.

A grinding machine is used to produce a mountain of shaved ice on a bowl filled with assorted ingredients such as red bean, attap chee (palm seed), agar agar jelly, chendol, and grass jelly.
Sambal stingray recommendations:
B.B.Q Seafood

Evaporated or condensed milk is then drizzled on top, along with red rose syrup and Sarsi syrup to produce the multi-coloured, kaleidoscope effect. Variations may include drizzling with gula melaka (palm sugar), adding ice cream or other novelty toppings like durian puree or chocolate syrup.

18. Chwee Kueh ( lit. Water Rice Cake )

This is another breakfast dish seen regularly in both Singapore and Johor, most stalls selling Chwee Kueh only open in the morning and close by lunch time. Rice flour and water are mixed together to form the rice cake, then put into little saucers and steamed to produce the typical bowl-like Chwee Kueh shape.

It is topped with chai poh (preserved radish) and chilli. Making Chwee Kueh is a dying trade that the young generation does not want to carry on, so try it before it's gone forever.

19. Durian

Durian is widely regarded by many as the 'King Of Fruits' in Southeast Asia. In Singapore, we've adopted it as our national fruit-we even modelled a performing arts venue, The Esplande, after it. Most foreigners are turned off by the strong 'pungent' smell, while locals adore the succulent flesh so much that they turn it into desserts, cakes, tarts and even shakes.

Many expensive and popular varieties of durian have surfaced like D24 or the Mao Shan Wang (猫山王), which are even more pronounced in fragrance. There is a taste preference for either the more bitter variety or sweeter flesh. Whether you love it or hate it, you can always smell it when it's in the room, leading to bans in many public areas like on trains, buses, and hotel rooms.
Ice Kacang recommendations:
Cendol Geylang Serai
Ye Tang Chendol
Makan Melaka

Durian stall recommendations:
16 honest durian stores to get the perfect durian fix
10 unique durian-inspired foods in Singapore that you've got to try

20. Mee Siam

Popular among the Malay community as well as the Chinese, Mee Siam means "Siamese noodles" and is a plate of vermicelli soaked in a sweet and spicy gravy flavoured by tamarind (assam), dried shrimp and Tau Cheo (fermented bean paste). It usually comes with a boiled egg, beansprouts, tau pok (beancurd puff) and is garnished with chives.

18 best Indian restaurants in Singapore to add spice to your life

21. Mee Rebus

In the past, mobile hawkers would sell Mee Rebus by the roadside using a pole balanced on the shoulders with a basket hanging at each end-one basket would hold the ingredients and the other contained a stove and boiling hot water.

Mee Rebus is a noodle dish that uses yellow egg noodles like the type in Hokkien Prawn Mee, with a brown, sweet peanut-ty gravy. Compared to Mee Siam, the Mee Rebus gravy is much thicker and viscous, lacking in the sour assam taste. The gravy is made from sweet potatoes (the starch makes it thicker), curry powder, peanuts, dried shrimp, and salted soybeans.

22. Roti Prata

Yet another cross-cultural dish that has been popularly adopted by Singaporeans is the Roti Prata. Roti Prata is of Indian origin, has a Malay name, and is eaten by the Chinese! That's what Singapore racial harmony is all about.

A fried flour-based pancake, popular Roti Prata variants include adding cheese, eggs, mushroom, onions or even chocolates and strawberries to the batter. The dough is tossed, flipped and stretched multiple times into a large thin layer before folding the edges inwards.

Some outlets also stretch the dough so thin that it turns crispy when fried on the metal pan. These are called 'paper' or 'tissue' prata. Prata is served with fish or chicken curry while some people like myself like to sprinkle sugar onto it-sacrilegious as some may deem it.
Mee siam recommendations:
Shi Xian
Aziz Jaffar Muslim Food
Old Teochew

23. Fish Head & Sliced Fish Bee Hoon Soup

What originally started as Fish Head Bee Hoon in the 1920s has slowly evolved to using fish slices or chunks of fish meat in this age of abundance. In the past, meat was scarce and food sellers had to maximise every part of the fish including the head.

The fish head was fried to mask the fishy odour, as back then refrigeration wasn't as accessible. These days, boiled fish slices are now an available option.

The Fish Bee Hoon Soup broth is made from fish or pork bones that have been boiled for several hours, and some stalls might add evaporated milk for a fuller taste. Variants include adding XO cognac or brandy.

Fish slice soup recommendations:
Fish Soup Paradise
You&Me Teochew Fish Soup
Mei Chin Fish Soup
13 fish soups 鱼片汤 in Singapore to help weather the rainy season

24. Rojak

Singapore Chinese or Malay Rojak is a mixture of you tiao (dough fritters), bean sprouts, tau pok (beancurd puffs), radish, pineapple, cucumber and roasted peanuts. Everything is then mixed with a sweet-savoury black, fermented prawn paste sauce. Chilli is optional.

The ingredients in Rojak is quite standard. The other distinctive variant is the Indian version. Indian Rojak lets you pick what ingredients are added and usually doesn't include you tiao. Red gravy made with potato and spices is used in Indian Rojak instead. It is also dipped in a fiery red peanut sauce.

25. Chicken Rice

More accurately known as Hainanese Chicken Rice, this is one of Singapore's most well-known and celebrated dishes. No coffee shop in Singapore is complete without a Chicken Rice stall.

The whole chicken is steeped in sub-boiling pork and chicken bone stock to absorb the flavours and cook. Some shops will also dip the bird in ice after cooking to create a jelly-like finish on the chicken's skin.

Variations include roasting the chicken which is called 'black chicken' (pictured), in contrast to the 'white chicken'. The stalls with better service will de-bone the chicken for you.

The rice used in Chicken Rice is cooked with chicken stock, ginger, garlic and occasionally pandan leaves for added fragrance. Chilli sauce made with garlic and red chilli is served with Chicken Rice, and the dish sometimes comes topped with sweet dark soy sauce and heaped spoons of chopped ginger.

26. Duck Rice

Sometimes Chicken Rice stalls will sell Duck Rice as well, but the good ducks are in specialised Duck Rice-only shops. The common version of Duck Rice, influenced by roast meats in Hong Kong, uses plain white rice with ruby red roasted duck, is drizzled with an ddictive braised sauce.
Rojak recommendations:
Gu Zao Rojak
Lau Hong Ser Rojak
Soon Heng Rojak
Tow Kwar Pop

The other Teochew version uses braised yam rice and braised duck meat, along with some tau pok (beancurd puffs), eggs and peanuts on the side. Teochews just love braised sauce. Both are equally yummy and have distinct taste profiles.

27. Char Kway Teow

Char Kway Teow is another signature Singapore noodle dish made with flat rice noodles (河粉) with sweet dark sauce. Stir-fried with egg, pork lard, Chinese sausages and fish cake, Char Kway Teow was intentionally made to be loaded in fats because labourers in the past needed a cheap source of energy and what better way than to get that from one huge fatty meal.
Chicken rice recommendations:
Cockles are also usually added, as there was plenty of it in Singapore's port island. A Penang Char Kway Teow variation exists as well, using chives and prawns and lacks the sweetness that is distinctive of Singapore-style Char Kway Teow.
Mat Noh & Rose Authentic Ginger Fried Chicken Rice
Pin Sheng Chicken Rice
Leng Heng Chicken Rice
Traditional Rui Ji Chicken Rice
18 best chicken rice stalls in Singapore

28. Curry Puff

A Curry Puff is a small baked pie enclosed with either shortcrust or puff pastry, the former being the more traditional option in Singapore. A common local snack, the filling is usually made with curry gravy, chicken, potato and egg. Other variants include fillings with yam, sardines, otak (grilled fish cake) or even durian.

29. Fish Head Steamboat
Duck rice recommendations:
Cheok Kee Boneless Braised Duck
Ming Fa Duck Rice
Tai Dong Teochew Duck Rice
Top 12 duck rice stalls in Singapore you need to quackly visit

Being an island port, Singapore used to have many fishermen who would bring their fresh unsold catch to be sold as dishes instead. Teochew Fish Head Steamboat is another result of our geographic situation.

The soup typically contains a mix of fried yam, sour plums, fried fish bones and vegetables which add flavour to the soup. Raw fish slices are added in later. Grouper, red snapper or pomfret are the usual choices available in Fish Head Steamboat.

Old school steamboat places still use hot charcoal as a heat source, which apparently adds more flavour as compared to just using an electric or fire stove. Be warned-good and popular Fish Head Steamboats in Singapore have fervent customers queuing for more than an hour regardless of how nonchalant the restaurant service is.

Fish head steamboat recommendations:
Hualong Fish Head Steamboat
136 Hong Kong Street Teochew Fish Head Steamboat

30. Popiah
Char Kway Teow recommendations:
Outram Park Fried Kway Teow Mee
Day Night Fried Kway Teow
Quan Ji Cooked Food
786 Char Kway Teow
Fried Kway Teow
And finally, the last dish on this list to eat in Singapore before you die: Popiah. The Teochews call it 薄餅仔 (thin wafer) or 薄餅 in Mandarin, which in the Teochew dialect reads as ' Bo-BEE-ah', thus resulting in the English name Popiah.

The round Popiah skin is a thin paper-like wheat crepe that encases all the ingredients. A sweet sauce called hoisin is lathered onto the laid-out flat skin before fillings are added. Ingredients within a Popiah typically include small prawns, boiled eggs, Chinese sausage, lettuce, bean sprouts and primarily filled with cooked carrot and turnip strips.

Seth's Note

Now you know where and what to eat in Singapore! This is, however, in no way an exhaustive list of classic Singapore dishes. As expected, this article has generated a lot of passionate comments from Singaporeans, with their own take on who is the 'best' or on the history of our dishes.

Many of the Singapore dishes were created out of poverty and whatever ingredient was available at the time. The high number of immigrants predominantly from China, Hong Kong, India, Malaysia and Indonesia also shaped how our food culture mingled and interacted to create many of these dishes. Some people disagree and think that certain dishes listed here are not Singaporean, but as mentioned, Singapore adopts dishes from overseas and assimilates them into our culture. We're shameless like that.

No matter if you are a local or a tourist, I hope this guide I've compiled gives you a better, more authentic picture of what local Singapore food is all about.

30 best restaurants in Singapore you need to cross off your list
Popiah recommendations:
Old Long House Popiah
Good Chance Popiah

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Best Singapore Foods: 30 famous local foods to eat before you die

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Here's our specially curated list of the 30 famous local foods in Singapore you should eat. Read on to find out more.

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Vegetarian set lunch/dinner in Orchard.

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JOIE BY DOZO… ENOUGH REASON TO GO VEGETARIAN

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Again, I was not disappointed by my meat-free dinner at Joie. They truly deserve a shout out! Joie is a pleasure the moment you step through the doors of the rooftop restaurant at Orchard Central S…

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Vibes! Cool rooftop and in an interesting neighbourhood - Keong Saik.

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Pretty far, so go only if you’re going to Pulau Ubin for a day trip AND if you like beer.

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Fancy fresh, locally-brewed craft beers paired with tantalising 15-hour smoked beef brisket and melt-in-your-mouth pork belly? Then LITTLE ISLAND BREWING CO. is what you've been looking for!

We are a 10,000 square feet, 400-seater microbrewery and smokehouse employing traditional methods to produce award winning world-class beers and awesome food!

Our sylvan charm lies in the laid back rustic Changi Village vibes where shooting the breeze under starry skies and twinkly fairy lights is the order of the night! Dance on the tables, strike up the band, indulge in delicious bites, chug down the beer and soak in the atmosphere!

Recommended by The New York Times as a must-visit destination in Singapore, LITTLE ISLAND BREWING CO now channels its breezy Changi Village vibe and crafty DNA to its classy outlet at South Beach, a tribute to the area's beachfront history, and our newest outlet at historical Gillman Barracks.
Savour our craft beers, freshly brewed and dispensed from 20 copper taps. Our team of seasoned chefs has carefully curated locally sourced and imported ingredients, with our traditional smoked and grilled meats in equally refined techniques. We've created a culinary tour de force in one bite!

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Fancy fresh, locally-brewed craft beers paired with tantalising 15-hour smoked beef brisket and melt-in-your-mouth pork belly? Then LITTLE ISLAND BREWING CO. is what you've been looking for! We are a 10,000 square feet, 400-seater microbrewery and smokehouse employing traditional methods to produce award winning world-class beers and awesome food!

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Sustentantes grupo C:

Clary julissa Mateo

Lesley rijo

lizbeth paulina Rodrìguez

jeferson reyes

Yelitza Severino

maría teresa mercedes

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Todo individuo tiene derecho a la vida, a la libertad y a la seguridad de su persona.

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Toda persona tiene todos los derechos y libertades proclamados en esta Declaración, sin distinción alguna de raza, color, sexo, idioma, religión, opinión política o de cualquier otra índole, origen nacional o social, posición económica, nacimiento o cualquier otra condición. Además, no se hará distinción alguna fundada en la condición política, jurídica o internacional del país o territorio de cuya jurisdicción dependa una persona, tanto si se trata de un país independiente, como de un territorio bajo administración fiduciaria, no autónomo o sometido a cualquier otra limitación de soberanía.

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Sustentantes grupo E:
Edyleisy Moreno
Crianny Santana
Helen Vargas
Luis Reyes
Lisa Mota
Danely Peguero.

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Todo ser humano tiene derecho, en todas partes, al reconocimiento de su personalidad jurídica.

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Nadie podrá ser arbitrariamente detenido, preso ni desterrado.

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Toda persona tiene derecho a un recurso efectivo ante los tribunales nacionales competentes, que la ampare contra actos que violen sus derechos fundamentales reconocidos por la constitución o por la ley.

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Nonya desserts. My favourites are:
- Lemper Udang (Sambal Shrimp roll, OOH!)
- Ondeh Ondeh (rice cake balls filled with liquid palm sugar and coated in grated coconut)
- Kueh Dah Dah (rolled crepe flavoured with pandan juice and filled with grated coconut steeped in Gula Melaka.)

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Nadie estará sometido a esclavitud ni a servidumbre, la esclavitud y la trata de esclavos están prohibidas en todas sus formas.

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Special ondeh ondeh cake - Review of The Malayan Council, Singapore, Singapore - Tripadvisor

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The Malayan Council: Special ondeh ondeh cake - See 178 traveler reviews, 285 candid photos, and great deals for Singapore, Singapore, at Tripadvisor.

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Nadie será sometido a torturas ni a penas o tratos crueles, inhumanos o degradantes.

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Todos los seres humanos nacen libres e iguales en dignidad y derechos y, dotados como están de razón y conciencia, deben comportarse fraternalmente los unos con los otros.

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- eat with sambal chili or dip it in the brown sweet sauce (usually placed beside the utensils tray)
- Far East plaza or Lucky Plaza locations are the most convenient (in Orchard Road)

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Highlights

Halal certified Indonesian restaurant with main focus on "penyet" food: Ayam Penyet Ria is the true world of "penyet" food where Ayam Penyet (smashed fried chicken), Bakso Penyet (smashed beefball), Bawal Penyet (smashes pomfret), Udang Penyet (smashed fried prawn), Empal Penyet (smashed beef steak), Lele Penyet (smashed catfish), Tahu - tempe Penyet (smashed beancurd & beancake), and Sayap Penyet (smashed chicken wing) are generously offered.

One of the best Ayam Penyet in Singapore: As the restaurant's name would suggest, Ayam Penyet is the signature dish at Ayam Penyet Ria. After cooking process, this enticing fried chicken is given a nice mash to make it tenderer and easier to eat. Ayam Penyet Ria restaurant serves both the classic version and boneless version of this dish in style of set menu. Those tasty Ayam Penyet sets come with a piece of smashed chicken, fried tempe, fried tofu as well as sambal, steamed rice and blanched vegetable.

Addictive sambal belacan: A lot of diners come to Ayam Penyet Ria restaurant just because they really fall in love with its sambal belacan. This chilli-based sauce is extremely spicy yet addictive. The restaurant's free flow sambal belacan is a perfect condiment to enhance flavours of chicken, beef, fish or even rice.

Value for money foods: A generous set of Ayam Penyet is offered at the price of S$7.40. And you won't find any items on the menu have the price tags more than S$9.00. It is a steal, considering the restaurant's location and the given portion.

MENU
Ayam Penyet Ria has a simple picture menu with around 30 dishes on offer. Half of its menu focuses on "penyet" food while the rest is where Indonesian staples such as Oxtail Soup, Gado Gado and Prawn Crackers are listed.

ORDERING
A picture menu and an order slip will be given to each table for diners to have a picture of what are on offer and to place order easily. Prepayment should be made at the cashier counter.

LOOK & FEEL
Ayam Penyet Ria's outlets are bright and clean. There is not much atmosphere there, but it is cozy enough for diners to enjoy some of the best dishes from Indonesia.

Ayam Penyet Ria @ Lucky Plaza #01-45
Lucky Plaza, 304 Orchard Road, S238863
Tel: (65) 62356390
Open daily 11:00 - 22:00

Ayam Penyet Ria @ Lucky Plaza #04-25
Lucky Plaza, 304 Orchard Road, S238863
Tel: (65) 62356390
Open daily 12:00 - 21:00

Ayam Penyet Ria @ Far East Plaza
#05-22, Far East Plaza, 14 Scotts Road
Tel: (65) 67334336
Open daily 11:30 - 22:00

Ayam Penyet Ria @ Jurong Point
#B1-06 1 Jurong West Central 2, Singapore 648886
Tel: (65) 6794 3015
Open daily 11:30 -21:00

Ayam Penyet Ria @ Bedok Mall
311 New Up Changi Rd #01-71/72 Bedok Mall S467360
Tel: 6441 0025
Open daily 11:30 - 22:00

Ayam Penyet Ria @ Compass One
1 Sengkang Square, #01-34 Compass One, Singapore 545078
Tel: (65) 6386 4748
Open daily 11:30 - 22:00

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Ayam Penyet Ria : Recommended Indonesian Restaurant

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MENU Ayam Penyet Ria has a simple picture menu with around 30 dishes on offer. Half of its menu focuses on "penyet" food while the rest is where Indonesian staples such as Oxtail Soup, Gado Gado and Prawn Crackers are listed. ORDERING A picture menu and an order slip will...

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Toda persona tiene derecho, en condiciones de plena igualdad, a ser oída
públicamente y con justicia por un tribunal independiente e imparcial, para la
determinación de sus derechos y obligaciones o para el examen de cualquier
acusación contra ella en materia penal.

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YUMMY. CHILLED. Not a cafe, just a confectionary shop to buy and go.

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Silky smooth soya bean filling, encased in a thin cup of delicious

buttery pastry.

*The crust contains egg and butter.
This product does not contain gelatin .

Requires refrigeration. Serve chilled.

Packaging : 8pcs in a box only. ﻿

Last updated: 10 Nov 2022

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Bean Curd Tarts (O ﻿ ﻿ RIGI ﻿ ﻿ NAL) Silky smooth soya bean filling, encased in a thin cup of delicious buttery pastry. *The crust contains egg and butter. This product does not contain...

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Bin Cho/Hua Bee (Mee Pok by Day, Yakitori by Night)

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Bin Cho/Hua Bee (Mee Pok by Day, Yakitori by Night)

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- Mee Pok is a typical kopitiam noodle dish in Singapore.
- Good quality Japanese Yakitori
- same space, different concept for day and night
- Tiong Bahru is a hipster neighbourhood to hang out at

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Bincho at Hua Bee – Meepok by Day, Yakitori by Night - DanielFoodDiary.com

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Newest Restaurants & Cafes In Singapore, Best Around The World | “They all ate & were satisfied”

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Todos son iguales ante la ley y tienen, sin distinción, derecho a igual protección de la ley. Todos tienen derecho a igual protección contra toda discriminación que infrinja esta Declaración y contra toda provocación a tal discriminación.

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- Zi Char is street side Chinese food
- Located in Geylang (Singapore’s red light district)
- Must order San Lou Mee Hoon (Crispy noodles)

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JB Ah Meng burst into our Zi Char scene in 2009 with their white pepper crabs going for $20 for 3 . I still remember reading about them in the forums and promptly made my way down to sample the food.

They have made great strides since then and even gotten themselves listed in the Michelin guide as a Bib Gourmand restaurant in 2016. That same year, they moved to new and bigger premise but for some reason did not get into the Bib gourmand list this year. I have eaten there several times since my blog post but this is the first time at their new place.

One big reason for JB Ah Meng's success, aside from the quality of the food, is that they are opened till 2.30am in the morning. By providing tasty zi char at reasonable prices late into the night, they fill a very important niche in our local food scene. This is the time when chefs who have shut their own restaurants for the day finally get to eat to chill out after an exhausting day. It's no wonder that their walls are peppered with photos of famous chefs both local and foreign!

Their white pepper crabs have, predictably, risen in price since 2009. We paid $51 for four small sri lankan crabs. They might be small but they were full of meat and some of them were double shell crabs which have that nice layer of new shell forming under the old. The white pepper crabs as still very good and one of best I have come across. 4.5/5

The other must try dish is their san lou meehoon which is wonderfully crispy on the outside and deliciouly chewy on the inside. San lou (三楼) refers to the restaurant in JB famous for the dish and not san lou (三捞) as in the popular dish of san lou hor fun. 4.5/5

Some other dishes we tried were the lala which are surprisingly plump and juicy. Owner Ah Meng told me that they are from Russia and come frozen. . For veggies, we ordered their lotus roots fried with snake beans which were also very good. The lotus roots where fried to a crisp and then tossed with the snake beans in a tasty sauce with just a tinge of sweetness. 4.25/5
Conclusion
Great place for white pepper crabs and crispy beehoon especially if you are looking for a place that opens late into the night! Do note though, that in my facebook post, there has been a number of not so favourable comments. I had a very good experience, so I am not sure what happened. Perhaps there is some issue with consistency especially when it gets really crowded. But, if you get them at a good time, the food really is very good.

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This Zi Char place in Geylang is famous for white pepper crabs and crispy beehoon. They are opened till 2.30am and was a Bib Gourmand restaurant in 2016.