Singapore’s hawker centres are famous for a reason. They’re loud, busy, joyful places where cooks work with total focus behind small counters, and everyone else is simply trying to decide what to eat next. They’re also UNESCO-listed as an important part of the world’s living cultural heritage, officially recognised for how communities gather over something as simple as a bowl of noodles.
1. Chwee kueh
“This is basically something you can only get in Singapore,” says chef Liao Yong Jia, Chef de Cuisine at Shangri-La Singapore. “It’s called chwee kueh, a traditional dish from Singapore.” The steamed rice cakes have “a texture a little like jelly, but it’s all made out of rice.”
On their own, they are intentionally plain. The magic lies in the topping. “When you eat chwee kueh you must have chai poh (salted radish)… I would recommend the salted radish because it’s really aromatic.”
2. Barbecued stingray
Served sizzling on a banana leaf, this is a quintessential Singapore hawker dish. The stingray is grilled until charred and tender, then smothered in sambal that’s spicy and slightly sweet, with a squeeze of calamansi to brighten, and a side of fermented shrimp paste for the funk. It’s messy in the best possible way.
3. Prawn noodle soup
There is just one rule. “You have to come early – they close once they sell out,” says chef Liao. Prawn noodle soup, or prawn mee, comes in both soup and dry versions. “The dry version has some chilli in it,” he says, “or maybe you prefer soup.”
The broth is what people queue for. “Their soup usually simmers for 4–5 hours. They use prawn heads in the broth with some pork meat and pork ribs.” Rich, savoury and a little sweet from the shellfish, it’s a bowl built on patience and the long-standing practice of mixing seafood and meat for layered flavour.
4. Popiah
Fresh spring rolls filled with braised turnip, egg, bean sprouts, peanuts and sweet sauce. Soft, crunchy and comforting all at once. The translucent crepe wrapper is the real art — it needs to be freshly made that day for maximum elasticity. Trust us, a ruptured popiah is no fun.
5. Chai tow kway
Singapore’s “carrot cake” is savoury, not sweet. “Western carrot cake normally is a sweet one,” says chef Liao, “but in Singapore, it’s savoury.” The base is a soft radish cake made with “glutinous rice flour and some white radish juice,” pan-fried with sweet soy, dark soy and oyster sauce.
There’s a white version, crisp and a little plainer, and a black version, lush and sticky with caramelised dark soy. “When we catch up with friends we’d always get a little plate to share and snack on.”
6. Chee cheong fun
Similar to the Hong Kong cheong fun, this version features silky rice noodle rolls but without fillings. Enjoyed with sweet hoisin and chilli, or simply soy sauce and sesame seeds, Singapore’s chee cheong fun is lighter and more minimal, making it a popular breakfast.
7. Roti prata
The Singaporean cousin of Malaysia’s roti canai. Both evolved from South Indian parathas, but prata in Singapore is often thinner, crispier at the edges and served with curry or — even better — cheese. Try it with a sprinkle of white sugar for a sweet–savoury crunch.
8. Fish noodle soup
Not the clear broth you might expect. Fish bones are simmered for hours to make a broth that is creamy without feeling heavy. Sometimes, with a splash of evaporated milk to help it along. Paired with sliced fish (or fried fish, dealer's choice) and rice noodles, it’s soothing, gentle and very Singaporean.
9. Bak kut teh
A warming peppery broth with pork ribs, garlic and plenty of white pepper. The Teochew style, which dominates in Singapore, is clear and sharp — perfect for rainy days or early mornings.
10. Mee siam
Mee siam comes in wet and dry versions. Vermicelli noodles are cooked with a tangy sauce and garlic chives, then topped with prawns, egg and bean sprouts. The dry style is tossed like a noodle stir-fry; the wet version arrives in a tamarind-based gravy. Both are based on a robust prawn stock with taucheo (fermented soybeans) for depth.
11. Wonton mee
Springy egg noodles tossed in a savoury-sweet sauce (in the dry version), with slices of char siu and wontons in a light soup. It’s one of Singapore’s most reliable hawker staples, the kind of dish people eat weekly without thinking twice.
12. Hokkien mee
Sometimes called prawn mee (not to be confused with the first dish on this list), Hokkien mee is a wok-fried tangle of yellow noodles and thick bee hoon simmered in a broth made from prawn heads and pork bones. It’s smoky, saucy and lifted by lime and sambal.
13. Kway chap
A comforting Teochew classic of wide rice noodles served with a plate of braised pork, tofu and offal in a dark soy-based broth. As much as the tender pork and silky noodles matter, the true MVP is the vinegary chilli sauce, which cuts through all that richness.
Final bite
Chicken rice may be the poster child, but these thirteen dishes are what locals argue about, queue for and bring visitors to try. Whether it’s the slow-simmered prawn broth chef Liao loves, a sticky black carrot cake shared with friends or that first spoonful of barbecued stingray straight off the grill, Singapore’s hawker culture is built on everyday food made with real pride. Go early, follow the longest line and don’t be shy about trying something new.
The writer travelled to Singapore as a guest of Shangri-La.
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