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My favourite local food is Hainanese chicken rice. It contains either poached or roasted chicken with rice cooked in chicken stock and you can add chilli or black sauce. I personally prefer the poached chicken as it is much juicer and very moist. This dish originated from southern China, hainan and the recipe and techniques used to make this dish came to Singapore through a mix of Hainanese and Cantonese cultures and it is a product of Malaysia and Singapore’s migrant population, adapted from the original chicken rice in hainan. One of the very important components of a chicken rice dish is the chilli used. A lot of chicken rice stores pride themselves on their homemade chilli which really helps to elevate the dish. In Melaka, they also have chicken rice balls.

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My favourite dish is fried oyster omelette. It’s essentially oysters with starch (typically sweet potato starch) mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the resulting omelet. Depending on regional variations, a savory sauce may then be poured on top of the omelette for added taste. known as o-a-tsian (Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian), o-chien (Chinese: 蚵煎; Pe̍h-ōe-jī: ô-chian) or orh luak (simplified Chinese: 蚝烙; traditional Chinese: 蠔烙; Peng'im: o5 luah4) is a dish of Hokkien and Teochew origin that is renowned for its savory flavor in its native Chaoshan and Minnan region, along with Taiwan and many parts of Southeast Asia such as the Philippines, Thailand, Malaysia and Singapore due to the influence of the Hokkien and Teochewdiaspora. Variations of the dish exist in some southern regions of China.

I feel that it is still mostly authentic as it is served similarly across the world, the only difference being it’s name.
Source. Wikipedia

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My favourite dish in Singapore is Penang char kway tiao. This dish originated from Penang, Malaysia, and it is typically made up of ingredients such as flat rice noodles called kway tiao, prawns, egg, bean sprout and spring onion. Occasionally, Chinese sausages, lapcheong, and cockles are added to the dish as well. With its origins from Penang, this dish is not authentically Singaporean. However, this dish gained much popularity in the late 20th century in Singapore.

The dish was commonly sold by fishermen and farmers in the past, and the dish quickly became popular as people enjoyed it for its high fat content for low prices, which allowed them to obtain nutrients for a cheap amount of money. There is also a Singaporean variation of the dish, which mixes in yellow, round noodles with the kway tiao. However, I still prefer to eat the original type of char kway tiao, with just the flat rice noodles.

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A local dish that I love is roti prata. It is an Indian flatbread, and it is commonly served with curry. I think the dish is not very authentic, as it was introduced to Singapore by Indian immigrants and belongs to a group of breads that are indigenous to India. There now are many variations of roti prata. When cheese is added, it becomes cheese prata. When egg is added, it becomes egg prata. Nowadays, prata comes with all sorts of fillings like cheese, mushroom, chocolate, banana and more! Although prata is not very authentic and has much foreign influence, it is still an iconic part of Indian cuisine in Singapore, especially as it evolved from a simple, plain flatbread to one with much variation in Singapore.

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A local dish that I love is Chwee Kueh 水粿! Though this kueh has a Hokkien name, it was actually brought into Singapore’s market by the Teochews in the 19th century. As of today, the common recipe to make Chwee Kueh involves mixing rice flour and water together to form a slightly viscous mixture and pour them into small saucer-like aluminium cups to be steamed, forming a characteristic bowl-like shape when cooked. These soft and light rice cakes are almost tasteless on their own, but when topped with the sweet and savoury diced preserved radish and sambal chilli sauce on the side, the different flavours and textures really are the highlights of this dish. However, traditionally, the Chwee Kueh topping contains garlic and pork lard along with the preserved radish (Chye Poh) and does not include sesame seeds or sugar like we see today, causing the Kueh to be more salty and savoury.

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a local dish i enjoy would be Hainanese chicken rice and this dish consists of poached chicken and seasoned rice. it is served with chilli sauce (made using chillies, ginger, garlic, lime juice and chicken stock) and usually with cucumber garnishes. it was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken. while the dish was originally created in China, i would consider the dish as quite authentic as the dish was popularised in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997. Hong Kong food critic Chua Lam even credited Moh with the creation of the dish. however, over time, the dish has evolved and at times, it is even served with achar and sambal, which are borrowed from other cultures.

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A local dish that I enjoy is oyster omelette. Oyster omelette originated in the city of Chaozhou (Teochew) and the region of Fujian in China. It is a signature dish of the Hokkien people - Chinese diaspora in Taiwan, Malaysia, Singapore, Indonesia, and the Philippines. The dish consists of small oysters added to a mixture of potato starch and egg batter. Because of their coastal location, as well as the access to waters throughout Asia, oysters were and are in abundance, thus this dish was popular as it was easily accessible and affordable for all. Many also like to call oysters the “milk of the ocean” because of their high calcium content. Although the origin of this dish was from China, the recipes of oyster omelette has been constantly developing to suit Singaporean tastes, with different textures such as starchy, chewy omelette or fried egg omelette, and oyster omelette has eventually become part of our hawker culture. Thus, I feel that oyster omelette can be considered a local, authentic dish.

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A local dish that I like is the duck rice. It is a Southeast Asia meat dish usually consumed by the Chinese diaspora in Maritime Southeast Asia, made of either braised or roasted duck and plain white rice. It can also be served with a thick dark sauce; side dishes of braised hard-boiled eggs or even preserved salted vegetables. It is influenced by mostly China‘s Hainanese chicken rice as the success of that type of dish had led to many renditions of the dish due to this style of dish’s popularity.  I think it is not quite authentic to Singapore as the duck rice is usually served in either the Hokkien or Teochew way, the former usually doused in a thick and flavourful soy-based sauce while the latter is usually served sliced and complemented by a lighter sauce. There is no significant Singaporean culture influence on the dish besides the fact that the dish was put together and sold in Singapore.

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My favourite local dish is Hainanese chicken rice. This popular dish comprises slices of poached chicken, aromatic rice cooked with chicken stock, fresh tangy chilli, and it is served with a variety of dipping sauces such as soy sauce, garlic sauce, ginger sauce, and minced chilli. The recipe and techniques to make chicken rice came to Singapore through a mix of Hainanese and Cantonese cultures. Starting in Hainan, a small island off southern China, the original version was made with Wengchang chickens. The meat was served over rice, coated with a thick layer of oil, and accompanied by a tray of chilli sauce, ginger and a garlic-infused oyster sauce. In the 19th century, immigrants brought a taste of chicken rice to Singapore and Malaya, where it started to become popular. Later during the 1960s, people tried to incorporate the Cantonese cooking techniques into preparing Hainanese rice, which helped greatly to make the chicken tender and juicy. The chicken would be poached in its stock and later dipped in ice water. The recipe also evolved to use white cut chickens, which are more tender. Overall, this Hainanese dish can be said to have heavy foreign influence. However, it is still quite authentic as the recipe was modified and developed by the locals with Cantonese influences and made popular in Singapore.

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My favourite local dish is Fried Hokkien prawn noodles, locally known as Hokkien Mee. It is a a dish comprising thick yellow noodles fried in a rich prawn and pork stock and served with chilli and lime on the side. It is a popular local dish that has various accounts of its origins. According to one account, the dish was originally known as Rochor mee because it was first sold at Rochor Road. A ex-seaman from China's Fujian province created this dish in the 1930s and sold the dish at his stall on Rochor Road.

There are many who prefer the soupy version of Hokkien mee which is served with sambal.  This is a more modern version which can be considered as two different sub-categories of Hokkien mee. This also serves as an example of how our local dish has evolved since the 1930s in Singapore. I enjoy eating Hokkien Mee as the savoury broth complements the noodles very well and adding lime brings out more flavour to the dish.

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My favourite local dish would be Tau Huay, which is a soya beancurd. It is nothing more than soya bean milk that has been gelled up to create a pudding texture, but I like it a lot for the smooth, melt-in-your-mouth consistency that it has. It adds a special touch to your typical glass of soy milk. It can be served either warm or cold, whichever suits your liking. But I must say that when this pudding is served cold in Singapore’s usually hot weather, the dish is particularly pleasant to eat. Same as to a hot beancurd on a rainy day.

It is derived from the methods of making tofu, which originated from China. While the concept of soya beancurd and how it is made is uniquely Singapore, it has roots of Chinese cuisine.

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My favourite local dish is satay. It is thought to have originated in Java and brought to Singapore by muslim traders. Satay is one of the earliest foods that became ubiquitous in Singapore since the 1940s, and was considered a celebratory food. I really like satay, especially because it is accompanied by a peanut sauce that i believe, further elevates the dish. I also love that satay comes along with the basmati rice, which intrigues me because of the its peculiar shape. I love the taste of the basmati rice with the satay because it compliments each other and is extremely tasty. The marinade of satay adds to its flavour. Marinades vary, but typically include dark soy sauce, sugar, garlic, lime juice, and other seasonings. It is believed that satay originated in the Indonesian region of Java and that it was developed under the influence of Muslim traders who migrated from India. Overall, i love the dish because of how flavourful it is, and how the side dishes compliment the main component, satay.

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My favourite singaporean local dish is chicken Satay. Satay is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. I usually buy my satay and the local hawker centre opposite my house. Satay has been a dish introduced to me buy by parents since young. The nostalgia of sitting with my family in the park and eating fresh satay with peanut sauce is something I can never forget. Satay originated in Indonesia and has established its presence in many of the Southeast Asian countries including Singapore and Malaysia. These countries have added their modern twists to Satay, to appeal to the locals of their countries. The earliest preparations of satay is believed to have originated in Javanese Cuisine, but has spread to almost anywhere in Indonesia, where it has become a National dish. Indonesian satay is often served with kecap  manis – a sweet soy sauce, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. In Singapore, satay is sold by Chinese, Malay and Indian Muslim vendors. It is thought to have originated in Java and brought to Singapore by Muslim traders. To conclude, I really enjoy eating Satay and hope other people around the world can also enjoy this delicacy :)

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My favourite local food would definitely have to be chilli crab! In the making of chilli crab, mud crabs are most commonly used and they are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. In my opinion, the sauce plays a huge role in determining whether or not the dish is good, because it ought to be flavourful with just the right amount of sweet and savoury at the same time. I have tried out numerous chilli crabs from various restaurants and it is very safe to say that the sauce is the one that would lead me to whether or not i like it🙏🏻

another reason as to why i like chilli crab is because it goes very well with fried mantou- which goes very well with the crab meat itself as well as the chilli crab sauce. it is definitely a must have when i dine in chinese cuisine restaurants as i always look forward to the mix of flavours that emerge from the combination above. eating the sauce with rice is also definitely one of the highlights of the meal.

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My favourite local dish would be fish soup w milk, or maybe more better known as “鱼片汤“ in Chinese. As it’s name suggests, the dish is a bowl of soup with fish, with veggies, tomatoes, spring onion or fried onion as garnishes, and sliced chilli or soy sauce as dipping sauce. I can never get enough of it as it’s so simple yet very customisable, you get to pick between steam fish or fried fish, milk based soup or broth based, rice or an array of noodles, many options that I can pick from the very same stall.

Fish soup is said to be a Teochew style dish. However, the addition of evaporated milk is said to be originated from the Cantonese, a possible Hong Kong connection to be more specific.

(Quoting a website) In the 1920s, Canton was renowned for its food. Hong Kong, having a Cantonese majority, was a culinary hub that received much Canton influences and continued to refine its culinary scene, British colonial rule introduced milk imports and it is not hard to see culinary exchange between Hong Kong, Malaysia and Singapore.

Focusing on the stock (soup) to tracing its origins, it seems to link back to Fish Head Steamboat, also said to be originated from the Teochews, it seems possible to say that Fish soup. We Hoon us the single serving or one pot meal version of fish

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A local dish that I love is fried carrot cake, which comprises of a daikon steamed with rice flour, then chopped and fried with garlic, preserved turnips, and eggs. It is essentially a radish omelet, which originated from The simple dish has its origins in Southern China’s Chaoshan province. There, it is known as 'chao gao guo' (fried starch cake) which is made mainly with rice flour. Fish sauce and black sweetened soya sauce are used to marinate the rice cake before it is cut and fried with eggs, oysters and prawns. Though it did not originate from Singapore, the hawkers here have adapted the recipe from Chaoshan to give a local twist to the dish. From this, two variations of the carrot cake have sprung up, which are black (fried with sweet dark soya sauce) or white (original).

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My favourite local dish is carrot cake. Carrot cake refers to a glutinous rice flour "cake" that's made from a white radish (or yam if it's yam cake) cut into cubes, wok or pan fried till crispy, then cooked into an egg omelette. The bits of radish cake taste mild and have a soft, pleasant texture. Although it is a staple of Singaporean cuisine, carrot cake is actually a common dish or dim sum of Teochew cuisine in Chaoshan, Southern China. This dish was brought to Singapore by Teochew immigrants in the late 19th century, thus cannot be considered fully authentic. Although, hawker Ng Soik Theng claims to be the first to have called this dish 'chai tow kway' in the 1960s when she added white radish to it. Another hawker, Lau Goh, is said to have popularised the white version. Henceforth, there are some Singaporean influences on certain versions of the dish, making carrot cake somewhat authentic.

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A local dish that I love to consume would be laksa. Laksa is a spicy noodle dish, which consists of various types of noodles, most commonly yellow noodles, thick rice noodles, with toppings such as chicken, fishcake, prawn. It is served in rich spicy coconut soup or a broth with sour Asam. In Singapore, it is a dish most commonly seen in hawker centres and is enjoyed by Singaporeans old or young.

Laksa can be of two different types, curry laksa, which consists of coconut milk and curry paste base, and is creamy, with chilli on top. The second type would be assam laksa, in which no coconut milk is in it. The broth is lighter and usually made from fish (e.g. snapper), tamarind and torch ginger flower.

Laksa is authentic to a certain extent, as it originated from Peranakan culture, which is based in Southeast Asia, where Singapore is part of. However, upon further research, it is known that laksa is actually a fusion of Chinese, Malay and Indonesian influences. It consists of Chinese noodles and Southeast Asian curries, and range from “Chinese” type curries to the full blown spicy curry types. Nonetheless, Laksa is a dish that consists of the cultures of many different countries, such as China. Despite that, there are still specific ingredients or recipes that are authentic to Singapore, known as the Singapore Laksa.

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My favorite local dish is chicken rice. Chicken rice is a dish that consists of succulent steamed white chicken cut into bite-size pieces and served on fragrant rice with some light soy sauce. The dish is topped with sprigs of coriander leaf and sesame oil, and accompanied by a garlic-chilli dip.

The cooking methods hails back to its Hainanese roots. The chicken is steeped in boiling water or blanched till it is fully cooked, before soaking it in cold water to ensure the meat remains tender. In a local twist, the chicken can also be roasted or braised in soya sauce for a different taste.

In Singapore, the dish is infused with local Cantonese influences which inspired the tangy red chilli sauce dip and the use of tender and young chicken.

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A local dish that I like is bak chor mee which is a noodle dish tossed in vinegar, minced meat, stewed sliced mushrooms and meat balls. It is considered a Singaporean dish due to it being commonly served here, but it originates from the Zhao'an and Chaozhou regions in China. Apart from Singapore, bak chor mee is common in other countries with a significant Teochew Chinese immigrant population as well, including Malaysia and Thailand. The first and most famous version of bak chor mee to be recorded in Singapore emerged in the 1920s, by a hawker affectionately known as Hunchback, due to his hunched back from carrying a heavy load of supplies and ingredients on the streets. His version of the dish was suited to the tastebuds and needs of less-affluent customers, and was restricted to the few ingredients and supplies he could carry on his shoulders. As the original bak chor mee by Hunchback was not found in either Zhao'an or Chaozhou, it can be concluded that the dish was heavily influenced by Teochew origins, but has been localised enough to claim it as a uniquely Singaporean dish.

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My favourite local dish is Bak Kut Teh! The name literally translates from the Hokkien dialect as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, fennel seeds and garlic) for hours. Bak Kut Teh has been around in Singapore for a very long time, and deserves its recognition as a simple, humble dish. After further research, I realised that Bak kut teh is believed to have originated from China’s Fujian province. The introduction of the dish to Singapore and Malaysia is attributed to Hokkien immigrants who moved to this region in the 19th century. The Teochew variant was developed in Singapore and was sold along areas located beside the Singapore River, specifically in Clarke Quay and River Valley  after the end of World War 2. Bak kut teh is commonly consumed in both Malaysia and Singapore, even till today. Through the above stated, I can conclude that Ba Kut Teh is somewhat authentic to Singapore, but most definitely was foreign influence from old China. Today, there are a few variations of Ba Kut Teh:

The Teochew style, which is light in colour but uses more pepper and garlic in the soup.

The Hoklo (Hokkien), uses a variety of herbs and soy sauce creating a more fragrant, textured and darker soup.

The Cantonese, with a soup-drinking culture, add medicinal herbs as well to create a stronger flavoured soup.

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A local dish that I love to consume is Kaya Butter Toast! The kaya butter-toast-set origin story claims that Hainanese Chinese galley hands adapted the foods they served aboard British ships when they landed in Singapore and neighboring Malaysia, such as the founders of Ya Kun Kaya Toast and Kheng Hoe Heng Coffeeshop – the predecessor to Killiney Kopitiam. Ya Kun, a coffee stall since 1944, is known for its wafer thin brown bread slices and flavourful kaya. Kheng Hoe Heng, set up in 1919, is the oldest Hainanese coffeeshop in Singapore, famous for its white bread kaya toast. It was bought over by a regular customer in 1993 who renamed it Killiney Kopitiam. It was only after 2000 that the kaya toast scene took off in Singapore, when Ya Kun and Killiney started expanding with new outlets in shopping malls. Now, it is an integral part of the Kopitiam culture. The dish is simply kaya and butter sandwiched between 2 slices of toasted bread, simple and delicious just as it was in the past.

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I like chicken rice. It is quite authentic, as it was made in SIngapore. However, it was first invented by Hainanese chefs who immigrated to Singapore in the late 19th century. Chicken rice is thus not as authentic, as it had Hainan influence. The Hainanese chefs used Hainan’s Wenchang chicken recipe, combined with Singaporean and Cantonese adaptations to create Singapore’s own version of chicken rice. Since there is Hainan influence, this dish is not exactly authentic. Nevertheless, the dish is still infused with local Cantonese influences, which inspired the tangy red chili sauce dip and the use of tender and young chicken. Apart from the difference in the age of the chicken, the Hainanese cooks also incorporated Cantonese cooking techniques to make the chicken even more juicy and tender. These techniques involved poaching the chicken in chicken stock and then dipping it into ice water for tenderness and to achieve that jelly-like skin. Thus, while this dish is not fully authentic, with Hainanese influences present, this local dish is still quite authentic as it has Cantonese influences.

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A local dish I love is satay which is said to have originated from the Arabs which were then adapted by different southeast asian countries such as Indonesia. Arabs were known to skewer meat and roast them in a dish known as the kebab. In the 1400s, the spice trade brought Arab traders to Southeast Asia, which led to the spread of Arabic cuisine to Indonesia, and eventually to Malaya which is of close proximity to singapore. Hence, satay has been regarded as a food that was influenced by Indonesian and Javanese culture. However, satay was adapted to suit the taste of the locals in singapore. For example, the traditional satay sauce has peanut mix topped with pineapple puree. Another example  in recent times is shrimp satay which is coated in minced garlic, skewered, and barbecued but it is not served with peanut sauce. Hence, although the origin of satay is from a foreign country, some authenticity of our local culture was introduced.

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One local dish I like to eat is fishball noodles. It is basically springy noodles with fishballs and fishcakes tossed in sauce. Some are mixed with chilli or vinegar, or both. To my surprise, it was through my research that I found out that there were in fact many variations of fishballs in many different countries, with countries like Indonesia, China, Thailand and even Germany, having their own type of fishballs. However, it is difficult to trace back the origins of the fishballs as well as fishball noodles as it is not really explicitly said on the internet. Nonetheless, the origins of fishballs seem to come from mostly Asian regions, hence I can somewhat conclude that fishball and fishball noodles originated from the China and Hong Kong region, and hence this dish is not truly authentic to Singapore, which is foreign influence although Singapore may have some variations of the dish which is then unique to Singapore only.

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A local dish that I like is Chilli Crabs. They consist of mud crabs deep-fried in a sweet, savoury and spicy gravy and are commonly eaten with fried mantous (buns). Despite its name, chilli crab is only mildly spicy, and is often described as having a flavour that's both sweet and savoury. Chilli Crab is said to have been invented in Singapore in the mid 1950s when Cher Yam Tian added bottled chilli sauce to her dish of stir-fried crabs, instead of using tomato sauce, her usual ingredient. In 1956, she and her husband started to sell them on pushcarts along the beachside. They eventually opened a restaurant in 1962, called Palm Beach, at 514 Upper East Coast Road. Another local chef that is considered a pioneer of the local dish is Hooi Kok Wah who created a sourer version of chilli crab that used lemon juice, vinegar, sambal, tomato paste and egg white in the gravy, instead of bottled chilli and tomato sauces. This has become the more common version of the dish in Singapore. However, in 2009, Malaysian tourism minister Ng Yen Yen claimed that chilli crab was one of several Malaysian dishes that had been wrongly credited to other countries. Many Singaporeans were angry about this as chilli crabs were widely recognised as a local creation and Ng's claims have not been substantiated yet.

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A Local dish that I love is Rojak, While origins of rojak are unclear, Damian D’Silva, chef of Restaurant Kin and an authority on Singapore Heritage Food, he believes that Rojak has a link to Indonesia, "Rujak (Indonesian) or rojak (Singapore/Malaysia) has its roots in Indonesia," says D'Silva. "In fact, rujak has been around in different provinces in Indonesia for hundreds of years.". Meanwhile, iIn Indonesia, rujak is served as part of a traditional Javanese prenatal ceremony called Naloni Mitoni (meaning seventh month), multiple variations of rujak are rife, with some variants indigenous to certain regions. The Singapore variant of rojak, is an eclectic mix of Malay, Chinese and Peranakan influences, with prawns and dough fritters representing the Chinese influence; torch ginger, chillies and tamarind being the Malay/Peranakan influence.

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A local dish that I like is Ice Kachang. It is made of shaved ice, red beans, jelly (usually grass jelly or agar agar), and sweet syrup. Examples of toppings include attap seeds, sweet corn, peanuts, evaporated or condensed milk, gula melaka syrup, red beans, and chendol. I would say that this dish is mostly authentic, with the exception of the addition of other toppings like durian, mango, milo and ice cream, that have come about from the evolution of the dish and the consumer’s palate. This dish is originally a Malaysian dessert, but was brought to Singapore, and now is part of Singapore’s hawker scene. So, there are some Malaysian influence on this dish.

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A local dish that I enjoy is Hokkien mee. Hokkien mee is a Singaporean dish that has its origins in the cuisine of China's Fujian province. The Singaporean version is stir fried and has a light colour, made with bee hoon and yellow noodles. Prawn is the main ingredient with slices of pork, fishcake and squid in it too. The Singaporean version of Hokkien mee was created after World War II by Chinese sailors from Fujian province in southern China. After working in the factories, they would congregate along Rochor Road and fry excess noodles from the noodle factories over a charcoal stove. This dish in Penang, Malaysia is served differently, with the noodles being served in a prawn-based broth instead of stir fried. The dish is not a 100% Singaporean as it has Hokkien roots and is thus not completely authentic as other countries also have their own various interpretations of it. The popularity it has today was due to the Chinese Hokkien influence from when they came to Singapore, and has lingered as a Singaporean favourite till this day. However, since Singapore has made the dish our own by adding different ingredients and cooking it in a different way, it is still authentic to a certain extent.