Video
Podcasts
Blogs
Watch VideoCuisine Category
Food Category
Key Ingredient
- Bean Sprout (1)
- Candlenut (1)
- Carrot (1)
- Chicken (1)
- Chilli (5)
- Coconut (1)
- Coconut Milk/Cream (1)
- Coriander (1)
- Crab (1)
- Cucumber (1)
- Egg (1)
- Eschallot (1)
- Fish (1)
- Ginger (1)
- Hoi Sin Sauce (1)
- Lemon (1)
- Lettuce (1)
- Mango (1)
- Onion (2)
- Oyster Sauce (1)
- Pandan Leaf (2)
- Peanuts (3)
- Peanut Oil (1)
- Pineapple (1)
- Sago (1)
- Shallots (1)
- Soy Sauce (3)
- Tamarind (1)
- Tomato Paste (1)
- Wine (1)
Season
Special Consideration
Singaporean Cuisine
About Singaporean Food
Not only has Singapore transformed itself in the last 150 years from a fishing village to one of Asia's most dynamic cities, it's also a centre for some of the best food in South East Asia. Settlers and traders from China, India and Malaysia have helped make the cuisine the unique mix it is today along with a strong determination from Singaporeans to eat very well. Food is the national obsession, a constant topic of conversation and for many, eating out is standard practice. 
More
Featured Businesses
For further information about the businesses featured in the Singaporean epidode of Food Safari, click here.
Key Ingredients
Singaporean Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Singaporean Utensils
Find out which special utensils you’ll need on hand during cooking.
More
Latest Recipes
00:03:31
Singaporean Restaurants
Displaying 12 of 12 Singaporean Restaurants.
| Restaurant | Suburb | |
| 1. | Harry's Singapore Chilli Crab | Sydney |
| 2. | Temasek | Parramatta |
| 3. | The Old Raffles Place | Collingwood |
| 4. | Singapura | Toowong |
| 5. | Singapore China Town Restaurant | Northbridge |
| 6. | Ginger & Spice | Neutral Bay |
| 7. | Gingerboy | Melbourne |
| 8. | Katong Singaporean Restaurant | Floreat |
| 9. | Suria Takeaway | Marangaroo |
| 10. | Raffles Room at Steventon Lodge | Tea Tree Gully |
Featured Recipes
- Pumpkin flowers stuffed with prawn (bong bi don thit)
- Market vegetables, cooked in a clay pot (u cu tay cam)
- Choko, stir fried with beef and garlic (trai su xao thit bo)
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
Hot Tips
Side dishes
Koreans use a shallow spoon for rice and soup and a set of silver or stainless steel chopsticks for serving from the shared dishes. Side dishes or banchan vary in number depending on the occasion, but at least 3 to 5 would be a minimum at home, with many more for special guests or in restaurants.
Glossary
Ice Shaver
Can be bought at Asian stores to make the snow-like ice essential for the Indonesian eis cendol.
