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A dish commonly found in Singapore, Malaysia and Indonesia, it was founded originally in Indonesia. It is a spicy noodle soup dish that combines the Indonesian chicken broth known as soto ayam with thick yellow Hokkien noodles. The origins of the soto ayam broth used for making mee soto can be traced to the Madurese migrant ethnic group who reside in the Indonesian city of Surabaya in East Java. As the dish became popular with the locals, chicken as well as other meats were added to the broth to enhance its taste. The dish has drastically increased its popularity in Singapore over the years as East Javanese immigrants from Madura settled in Johor and brought in into the Singaporean culture. With that, minute changes have been made to the recipe, such as replacing the rice dumpling with yellow noodles that is now commonly seen in our hawker centers.

alina (2)

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Satay is a dish that consists of grilled meat served on a skewer with sauce. It is a Southeast Asian dish that originally originated from Indonesia. The dish is a staple of Javanese cuisine, which eventually became popular in all of Indonesia. It’s popularity then spread to other parts of Southeast Asia, such as Singapore. The most popular variation of the dish is a seasoned pieces of chicken served with tangy peanut sauce. While the dish is said to have originated in Indonesia, it also has Middle-Eastern influences, as Middle-Eastern traders introduced the cooking style and elements of the dish to the Javanese people. The dish is very popular in Singapore, and can be found in most coffee shops and Hawker centres. Over the years, satay has been adapted and developed to adopt the needs of the various diverse groups of people living in Singapore, such as tofu satay for vegetarians, halal satay for the Muslim community, etc.

While the dish may not have originated in Singapore, it is a staple of local Singaporean cuisine, and has been adapted by locals to meet the needs of the ethnically diverse population.

- Sapna

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A local dish I like to eat is laksa. It is a really popular food and I would always order it when visiting hawker centres. Laksa consists of thick rice noodles in a rich, spicy broth with toppings such as chicken, prawn, fish or cockles. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam. It is extremely popular in Southeast Asia, originating from Peranakan culture, with its recipes commonly served in Indonesia, Malaysia, and Singapore. In Singapore, the dish is believed to have been created after interaction between the Peranakans with the local Singaporeans Malay. The type of Laksa is generally based upon the soup base employed in its recipe; either rich and savoury coconut milk, fresh and sour asam, or a combination of those two. The coconut milk adds a distinctive richness or lemak quality to laksa broth. Laksa with a rich and strongly spiced coconut gravy is typically described in Malaysia and Singapore as Laksa Lemak or Nyonya Laksa. I am really amazed about the rich history behind something as simple as laksa, and I am even more appreciative of this dish. From now on whenever I eat laksa, I would remember how this local dish came about.

Xin En

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kaya toast consists of two thinly sliced toasted bread and kaya in the middle. kaya is a coconut jam. kaya originated from many different southeast asian countries, and the taste of kaya can hence differ based on where it is from. however, kaya’s main place of origin is singapore hence although it has many influences from different countries, it is still an authentic local food.

ingjya (22)

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Butter chicken is a common Indian dish that originated in Delhi, the capital territory of India, sometime during the 1950s. It is  similar to British tikka masala and is prepared in a buttery gravy with the addition of cream that gives the curry sauce a silky smooth rich texture.
Chicken is marinated for several hours in a mixture of lemon juice, dahi (yogurt), Kashmiri red chili, salt, garam masala, ginger paste, and garlic paste. The marinated chicken is cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato, garlic, and ginger-based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce, which is sieved so that it is velvety smooth. Overall, the butter chicken dish is very authentic as it had originated directly from North India and is prepared by many people in Singapore.
~ hana rania (7)

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Considered one of Singapore’s National dishes excelling because of its simplicity , (Hainanese) chicken rice consists of poached chicken and seasoned rice, served with chilli sauce and usually accompanied with cucumber garnishes.Chicken rice was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken. With  the Cantonese influence, the chicken rice recipe evolved over time to use white cut chickens which are more tender. Chicken rice is so delicious that in 2011, CNN listed chicken rice as one of the 50 best foods in the world and even captured the attention of famous international chefs such as Gordon Ramsay and Anthony Bourdain. I love how you can feel the savoury flavours exploding in your mouth with each bite you take, especially the juice from the main ingredient:CHICKEN! In conclusion, I love chicken rice a lot and it would be my number one dish that I would recommend to tourists.
~chloe

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Laksa is a spicy, fragrant noodle soup found across Southeast Asia, particularly Singapore, Malaysia, and Indonesia. It consists of noodles in a thick broth made with spices, fresh aromatics, shrimp paste, and coconut milk. Common toppings include fried tofu puffs, fish cakes, blanched cockles, chicken, shrimp, minced laksa leaves, bean sprouts and other vegetables. In Singapore, the dish is believed to have been created after interaction between the Peranakans with the local Singaporean Malays. The most authentic one has got would be Penang asam laksa, with its classic sour-ish soup made with flaked mackerel and tamarind. Other ingredients, namely lemongrass, galangal, chilli, are also used to make the soup, which is then poured over thick, white noodles. The dish is typically garnished with mint, pineapple slices, thinly-sliced onion, shrimp paste (hae ko), and torch ginger flower. On the other hand, the local version, often referred to as Katong laksa, is coconut-based, much sweeter than the original. The soup is flavoured with coconut milk and dried shrimp, poured over noodles that are sometimes cut into smaller pieces so that the entire dish can be eaten with a spoon alone. The dish also includes ingredients like cockles, prawns, and fishcakes.

Crystal

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Chicken rice is the staple dish in Singapore and can be found at almost every hawker centre. Chicken rice is often found in menus at restaurants under the category "Local Favourites". Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in Southern China. The first chicken rice restaurants in Singapore were opened during the Japanese occupation in World War II. Today, chicken rice is heavily associated with Singapore, with it being served in other countries under the name "Singapore Chicken Rice". The dish is so popular in Singapore that Singapore's McDonald's launched a Hainanese Chicken burger to celebrate Singapore's National Day. In Singapore, the dish has evolved to have a mix of different cultures such as Cantonese influences of using white cut chickens that is still often used for chicken rice in Singapore today.
- Tammy Ng (17)

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Chicken rice is a dish that excels because of its simplicity, poached chicken on white rice, served with soy sauce and chilli garlic dip. It is a dish created by immigrants from Hainan in Southern China who had moved to South-East Asia in the 19th and early 20th centuries and is considered one of Singapore’s National dish and is most commonly associated with Singapore cuisine. The recipe and techniques to make chicken rice came to Singapore through a mix of Hainanese and Cantonese cultures and the original recipe for the dish was modified over time with local influences.

Rachel

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Kaya toast is a common Singaporean breakfast, consisting of two slices of toast with butter and kaya (coconut jam). Kaya toast is usually eaten together with a warm cup of coffee and/or soft boiled eggs. Kaya can be originated from many other Southeast Asian countries, such as the Philippines, Malaysia and Thailand. The taste of the kaya used by the stall will depend on its country of origin, as different countries use slightly different ingredients to make kaya. Overall, kaya toast does have influence from other countries but it is still quite authentic as it originates from Singapore.

Valerie Tan

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This local dish is made up of vegetables, prawn broth, yellow noodles, prawns and beansprouts. This dish is popular in Asian countries such as Singapore and Malaysia. It is a Hokkien dish that originated from china. In the past, the broth accompanying it would be murky and smooth. However, as it came to Singapore, it was adapted to suit our local tastes. The broth now is clear and can either have a smooth and thick consistency or a light and refreshing taste.

~Enya (16) 4SE :)

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Wonton noodles originated in Guangzhou, China during the Qing dynasty (1644-1911), however, the dish is widely popular amongst Malaysians and Singaporeans as well. Despite the common name, there are differences in the dish in different countries. For example, in Hong Kong, the usual wonton noodle consists of wonton (filled with shrimp and sometimes also pork), and blanched noodles served in a fragrant broth and garnished with a leafy Chinese vegetable such as gai lan or choi sum. However, in Singapore, our wonton mee can be served in soup or dry. It is commonly served dry with the soup in an accompanying bowl as it is the preference of many Singaporeans. While the soup version is similar to that of Hong Kong’s, our dry version has the noodles, vegetables, and char siu served on a plate while the soup and wonton are served in a bowl. While this dish is originally from China, Singapore has made it our own, serving char siu and even having a dry version. Thus, it is not completely authentic but still quite original.

zhi shan (26)

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Nasi Biryani is a popular dish in Singapore as well as Malaysia. It is a mixed rice dish made with Indian spices, rice, meat, eggs and vegetables. Despite it being one of the most popular dishes in Singapore, it draws inspiration from the Indian continent, the name biryani even being traced back to the original Persian "birinj biriyan" which means fried rice. However, the dish is still made with a touch of Singapore's culture to accommodate the local palate, such as the fried chicken briyani, and ayam masak merah briyani.

Kyra

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Char kway teow is a dish of flat rice noodles and tubular yellow wheat noodles fried in garlic, sweet soya sauce and lard, with ingredients such as egg, Chinese waxed sausage, fishcake, beansprouts and cockles. The dish has a Hokkien name. In Hokkien, char means “stir-fried” and kway teow refers to flat rice noodles. Despite its Hokkien name, the dish is associated with the Teochew community and is believed to have originated from Chaozhou in China’s Guangdong province. Whilst it’s roots are based in China, many events in history has resulted in many alterations made to the dish. For example, Many hawkers had turned to vegetable oil instead of lard to fry the noodles after the pig virus epidemic in 1999. In place of lard, more vegetables and other ingredients such as fishcake are added to the dish. It is evident that this dish contains more influences from Chinese culture, it’s popularity amongst Singaporeans and the several adaptations over the years, have what made it so uniquely Singapore.
~Haley

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Char kway teow is a wok-fried noodle dish which has roots in Teochew culture. The culture originates from the region of Chaozhou, in China’s Guangdong province. Originally conceived as a ‘poor man’s dish’, this dish’s high fat content (hence the intensity in flavours) and affordable ingredients made it popular amongst labourers, farmers and fishermen after a gruelling day’s work. A good plate of char kway teow is one that possess wok hei (literally, ‘the breath of the wok’, a culinary term referring to the harmony of taste that infuses a stir-fried dish). As late as the 1950s, this was imparted by cooking the dish over firewood instead of gas stoves. Few modern-day hawkers will still go the extra mile of cooking this dish over charcoal fire, ensuring its trademark smoky fragrance.

Today, char kway teow remains an affordable staple, widely available at hawker centres all across Singapore. Char kway teow is made of a mix of flat rice noodles and yellow wheat noodles, stir-fried over high heat with light and dark soy sauce, garlic, chilli, lup cheong (Chinese waxed sausage), egg, fishcake and beansprouts. Char kway teow is stir-fried in lard, giving it fragrance and texture. Fresh prawns and blood cockles are then added to the mix. Local and regional variants of the dish also incorporate belacan (dried shrimp paste).

tze-qii (11)

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Ban Mian was made by the Hakka and Hokkien communities. The Hakka initially made banmian by shaving pieces off a block of dough, while the Hokkien would roll the dough into a large, flat piece that would then be torn by hand into bite-sized bits.

The current style of cooking banmian is a mix between the traditional methods of Hakka and Hokkien.

The dish orinigally originated from China. Over time, many variations of the dish was made. A more common variation would be the dry chilli ban mian. Instead of a soup base, the soup and mee are served seperately. This variant was invented in Kuala Lumpur and is very popular among the Klang Valley. This variant has since also gained popularity among Singaporean locals who also enjoy this dry take on the dish.

As seen above, ban mian as a dish originated from China but has since been modified and taliored to suit locals tastebuds. Hence i would say the dish: ban mian has foreign influences.

claudia (25)

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satay is grilled meat, eg pork chicken mutton, skewered and served with served with a sweet soy sauce, and is often accompanied with a type of rice cake. this dish can be found in many hawker centres all over singapore and is a staple dish for many singaporeans. the earliest preparations of satay is believed to have originated in javanese cuisine. in indonesia satay was developed from the indian kebab brought by the muslim traders.

it has also become popular in many other southeast asian countries including singapore becoming one of the staple dishes of hawker centres. the diversity of countries has also produced a wide variety of different recipes.

chun hui (27)

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Prata is a dough that is spread thinly over a hot surface, with the cook pinching the edges of the dough inward, often with certain fillings like eggs and cheese, or sweet toppings like chocolate or banana.

Prata is one of my favourite hawker foods. Why so? I think this dish incorporates a lot of wonderful aspects of cooking that makes it difficult to find anything similar to it. There are so many possibilities of savoury and sweet options, which appeals to every craving and every demographic. On top of that, the curry/daal served with the dish is also incredibly hearty and comforting, with the different types of protein (if any) adding to the flavour and general wholesome quality of the dish. The cooking of the dish also presents a level of theatricality, which makes it all the more interesting as a dish. Watching the store owner’s technique and speed in cooking also makes it a fun dish as well. Prata easily stands out even amongst other hawker dishes, and it’s various forms also make it even more diversified and interesting.

Inez Chen (08) 4se

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Bak chor mee or minced meat noodle stalls are everywhere in Singapore. The humble bak chor mee has been in Singapore for nearly 100 years.

陈联福 from China's Fujian province went to Guangdong province in the late 1910s. There he learnt the trade and became a noodle hawker. In the 1920s, 陈联福 came to Singapore. He settled in the Chai Chee area and did what he knew best - sell bak chor mee. 陈联福's version of bak chor mee is unique to Singapore. Hence, the dish does have some foreign influence from its origin.

Yun Hui (4)

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Laksa is a spicy noodle dish popular in Southeast Asia. It consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, the dish is believed to have been created after interaction between the Peranakans with the local Singaporeans Malay.prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.

As this dish originated from the Peranakan culture, it varies across many Southeast Asia countries. In Singapore, the dish is believed to have been created after interaction between the Peranakans with the local Malays. Hence, I would say that there are foreign influences.

Jing en

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A local dish I like to eat would be kaya toast and soft boiled eggs. Although it was created by the Hainanese in Singapore, it is still regarded as originating from Singapore, hence it can be considered an authentic Singaporean breakfast.

However, let us look at the individual ingredients of kaya toast. The word kaya is in Malay, and it originated from Malaysia. But it also has some peranakan influences, as they were the ones who added pandan for fragrance. The British also had an impact on this dish, as bread is not something typically eaten by the Chinese or Malay. Instead, it is likely to have been brought over by the British. It is believed that the Hainanese cooks adapted British food, using kaya as a replacement for western fruit jams.

On the whole, this dish has influences from multiple cultures, and is a perfect representation of our multi-ethnic society.
Sophie Ho (21)

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This dish is a noodle dish of Cantonese origin. This dish consists of egg noodles served in hot broth, vegetables, char siew and wonton dumpling.

Wanton dumpling first originate from Tang Dynasty. This dish is popular in Singapore, Southern Chinese, Hong Kong, Indonesia, Malaysia and Thailand.
Char siew is honey glazed Chinese barbecued pork and first originated from a Canton region of China.

Wanton noodles initially originated in the Southern Chinese city of GuangZhou, then later brought to Hong Kong.
In Singapore, there is a Thai fusion wanton mee, where instead of putting char siew, they added stir fried garlic pork slices.
-Valerie chow 5

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This dish is made with eggs, preserved radish (chai poh) and white radish flour cake. This is a popular dish across various Southeast Asian regions like Singapore, Malaysia and Indonesia.

The origins of carrot cake can be traced to a Chinese Teochew dish found in Chaoshan, China, known as mi gao (rice cake) or gao guo (starch cake). The dish was brought over to Singapore by early Teochew immigrants, and as late as the 1950s it was still known as char kueh (fried rice cake). Local hawker Ng Soik Theng claims to be the first to have called this dish chai tow kway (fried carrot cake) in the 1960s when she added radish to it.

This dish has been very creatively adapted to create what we now know as the Singaporean carrot cake, making it very authentic.
- ishita

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The traditional Hokkien Mee is a simple plate of fried yellow egg noodles and thin beehoon, with prawns and squid, fried till they are dry and fragrant. It is traditionally served with cut chillies and lime. However, the hokkien fried noodles that I usually eat is the wetter version of it, which is most commonly seen nowadays. The hokkien mee served today also has an element that is altered, the chilli, as it appears in the form of sambal. From this element, we see foreign influence from Indonesia as sambal is a chilli sauce that originated from culinary traditions of Indonesia.

- Yan Xin

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This local dish is made of poached chicken, white rice, soy sauce and chilli-garlic. This local dish has the influences of a Hainanese and Cantonese culture mix. The dish was first served in Hainan, a small island off southern china, and was originally made with wengchang chickens which were 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. However, as it was spread to Singapore, where there are a mix of many cultures, the Cantonese influenced the recipe to be evolved to use the white cut chickens we commonly eat now in Singapore.
-Zara Liu 4SE (15)

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This local dish is quite common in the countries Singapore and Malaysia. There are Cantonese and Hainanese versions of this dish and the origins of this dish has come from a mix of both cultures. This dish can be found in almost any part of Singapore and can range from being located in hawker stalls to high-end restaurants. It is considered to be one of SG's national dishes and is a very simple one. It is poached chicken on white rice, served with soy sauce and chilli garlic dip. It is quite authentic.
- alexis 4se (1)