What's your favourite local food and why?

Optional: Research and tell us how it made its way to our sunny island.

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My favourite local food is nasi ayam with its delightful smell. I like nasi ayam because it it very yummy and gives a sooth in my tummy.

Nasi lemak made its way to Singapore primarily through the movement and mixing of Malay communities in the Malay Archipelago, especially during the colonial period. It originates from Malaysia. Since Singapore used to be part of Malaysia they just decided to keep the recipe for themselves since nasi lemak is very tasty.

It consists of:

•coconut rice which is rice cooked in coconut milk and

pandan leaves

•sambal which is a spicy chili paste, often sweet and tangy

•anchovies (according to google).

I like the rice with sambal the most.

Also I recommend going to Capitol Mall since there is a very good nasi lemak shop there.

Roti prata was first introduced to Singapore by Indian muslims immigrants likely in the 20th century. It is well liked by locals that it became one of the staple foods in Singapore.

This dish has a special history too. It was brought to Singapore by early Chinese immigrants from Hainan province in southern China. Adapted from the famous Wenchang chicken, a traditional dish from the Qing dynasty, it has now become a beloved part of Singapore’s food culture—and a treasured part of my own family’s memories.

you can find chicken rice in almost anywhere in singapore and i also love hokkien mee like jairus said

written by:tanishka navin 4I

Roti Prata is a popular South Indian flatbread dish.

Roti Prata is made by plain flour, water and salt.

My way of eating it is by adding two slices of cheese. Why you ask? It is because cheese is life and there is no limit of adding more than two slices of cheese 🧀🧀🧀. Even if you eat it kosong, it will still taste nice. By the way you can eat Roti Prata with chicken curry, fish curry and other more! But one thing to not eat with is SUGAR. It makes you look weird.

Kosong (plain in Malay)

Chicken rice is great because of the chicken .the rice has a chicken flavour and the chicken is so juicy and has a lot of flavour

The prata will go along with Milo Ice.

Seed is huge the most expensive brand is mao Shan wang it is very good

Some durian can cost 20+dollars 💵

It is cheap and expensive Evan if it

Is smelly it is still good some people don't like it because of the smell but

It is ok to me but if u keep it in the fridge to long it will start to smell

That's the essence of durian it is the king of fruit and Singapore national

Fruit that's why I love it

It also comes with tender, crispy and juicy chickens and prawns. they also add parsley, shredded cheese and basil to make the pasta taste and smell extra good……………… Sometimes they also add garlic bread or soup and it is like heaven when eating it……….. If you would like to try this Aglio olio pasta then I would recommend you to go to, Chai Chee Blk 750 pastamania..

… But you can try this Aglio olio pasta at other western pasta shops. The one I gave an example is because it is the nearest to my housing estate…………….

My favourite local dish is roti prata. This is because it is crispy and it is better with the curry sauce. It is the best. Thank whoever made roti prata.🤤🤤

ANYWAY, my favourite food is sambal prawn with rice which I barely even eat :’[ …. but it has so much flavor and spice! It’s so chewy that I put so much rice in my big mouth, nom nom nom nom nom. - Mika 2025

I like roti prata because it is crispy on the outside and soft on the inside.I also love dipping it in curry.My favourite type of prata is the plain prata with curry ! I love the taste of the curry as it is spicy and…i love spicy stuff a lot,and i love the crispyness of it!

it is all nice there is chicken,rice,eggs,sambal which is a type of chilli sauce but even better,ikan bilis which is guppy fish,cucumbers and bawang goreng which is fried onions.It is really hard to cook it would hours, it is local in Singapore and Malaysia I hope u have tried it before if you haven’t you should try it

The facts about hokkien mee are :

• Two versions : There are two main types of Hokkien Mee:

  • Singapore-style: Stir-fried noodles (egg noodles and rice noodles) with prawns, squid, and pork, often served in a rich, savory broth. It’s usually topped with fried shallots, spring onions, and sometimes chili.

• Two Versions: There are two main types of Hokkien Mee:

• Singapore-style: Stir-fried noodles (egg noodles and rice noodles) with prawns, squid, and pork, often served in a rich, savory broth. It’s usually topped with fried shallots, spring onions, and sometimes chili.

Broth vs Stir-fried: While many people associate Hokkien Mee with stir-fried noodles, it's also traditionally served in a broth. The "stir-fried" version is sometimes referred to as "Hokkien Char Mee".

• Key Ingredients: The dish commonly features:

  • Egg noodles and rice noodles (for Singapore-style)

  • Prawns, squid, and pork (sometimes chicken or fish cakes)

  • Garlic, soy sauce, oyster sauce, and a bit of chili for flavor

  • Lime and chili sauce are often served on the side.

Symbol of Chinese Heritage: Hokkien Mee is a symbol of the fusion of Chinese culinary traditions with local Southeast Asian flavors. The blend of ingredients reflects the versatility and adaptability of Chinese cooking in the region.

Popular Hawker Food: Hokkien Mee is one of the many beloved hawker center dishes in Singapore and Malaysia. It’s a go-to comfort food for locals and a must-try for tourists.

Variations Across Regions: In Penang (Malaysia), a unique version called "Penang Hokkien Mee" or "Prawn Mee" features a distinct, rich prawn-based broth with a touch of spicy sambal, whereas in Singapore, it’s generally stir-fried and less soupy.

Street Food Favorite: The dish is often served by hawkers who specialize in noodles, and it can be found across various street markets, night food stalls, and food courts.

Regional Differences: In Malaysia, especially in Penang, it’s common to see a more soup-based version, while in Singapore, it’s almost always served as a stir-fried dish.

Hokkien Mee and "Chilli Crab": Both Hokkien Mee and Chilli Crab are considered iconic dishes in Singapore, and they’re often enjoyed together, especially during festive seasons like Chinese New Year.