# List of Singaporean dishes

This is a list of Singaporean dishes.
Singaporean cuisine includes both unique dishes and others that, while sharing names with dishes in other cuisines, have evolved to mean something distinctly different in Singapore.

## Noodle dishes

| Name | Type | Description |
| Beef Kway Teow | Noodle dish | Flat rice flour (kway teow) noodles stir-fried with beef, served dry or with soup |
| Beef noodle soup | Noodle dish | Chinese noodle soup made of stewed or red braised beef, beef broth and vegetables. |
| Mee pok | Noodle dish | Noodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. |
| Banmian | Noodle dish | Hand-made flat noodles served with vegetables, minced meat, sliced mushrooms, and an egg in an anchovy (ikan bilis)-based soup. |
| Char kway teow | Noodle dish | Flat rice flour (kuay teow) noodles stir-fried in dark soy sauce with prawns, eggs, beansprouts, fish cake, cockles, green leafy vegetables, Chinese sausage, and lard. |
| Crab been hoon | Noodle dish | Singapore rice vermicelli dish with whole mud crab served in a claypot and spiced milky broth. |
| Fish soup bee hoon | Noodle dish | Singaporean soup-based seafood dish, served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore. |
| Hokkien mee | Noodle dish | A stir-fried dish of egg noodles and rice noodles in a fragrant stock. |
| Kwetiau goreng | Noodle dish | Southeast Asia stir fried flat rice noodles. |
| Shredded chicken noodles | Noodle dish | Noodle dish topped with shredded chicken, fish dumpling and mushroom. |
| Vegetarian bee hoon | Noodle dish | Singaporean noodle dish which comprises vegetarian spring rolls, fried tofu skin, and mock meats made from gluten. |
| Mee rebus | Noodle dish | The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. |
| Mee siam | Noodle dish | The dish served with spicy, sweet and sour light gravy. The gravy is made from a rempah spice paste, tamarind and taucheo (salted soy bean). |
| Mee soto | Noodle dish | Spicy noodle soup dish. |
| Katong Laksa | Noodle dish | Katong Laksa is a variant of laksa lemak inspired by the Straits Chinese who live in the Katong area, Singapore. It has a spicy soup stock the colour of a flaming sunset, flavoured with coconut milk and dried shrimp, and topped with ingredients like cockles, prawns and fishcake. The noodles are normally cut up into smaller pieces so that the entire dish can be eaten with a spoon alone, without chopsticks or a fork. |
| Mee goreng | Noodle dish | Thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, pork, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. |
| Satay bee hoon | Noodle dish | Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli. |
| Curry chicken noodles | Noodle dish | Usually contains chicken meat and tau pok, and uses curry as soup base coupled with yellow noodles. |

## Main dishes

| Name | Type | Description |
| Hainanese Curry Rice | Rice dish | Hainanese Curry Rice is a dish consisting of plenty of steamed white rice smothered in a mess of curries and braised pork gravy. |
| Bak kut teh | Meat dish | Meat dish cooked in broth |
| Chai tow kway | Rice dish | Common dish or dim sum of Teochew cuisine |
| Drunken prawn | Seafood | Prawns cooked with Chinese rice wine |
| Char siu | Meat dish | Barbecued pork in Cantonese cuisine. |
| Duck rice | Rice dish | Singaporean Chinese meat dish, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. |
| Har Cheong Gai | Meat dish | Chicken wings fried in a batter with fermented shrimp paste. |
| Pig's brain soup | Meat dish | a soup dish comprising pig brain with special herbs. |
| Pig fallopian tubes | Meat dish | Pig fallopian tubes (Sang Cheong) are used as an ingredient in some Singaporean dishes. |
| Pig's organ soup | Meat dish | The dish is a clear and refreshing soup; the reason why sometimes referred just as chheng-thng, served with other optional side dishes as well as rice. |
| Sliced fish soup | Seafood dish | Sliced fish soup is a dish in Singapore. |
| Teochew Porridge | Rice dish | Rice porridge dish accompanied with various small plates of side dishes. Singapore Teowchew-style rice porridge is plain, simply cooked and not flavoured at all by the stock it's cooked in. |
| Turtle soup | Turtle dish | Turtle soup is soup or stews made from the flesh of the turtle. The dish exists in some cultures and is viewed as a luxury or delicacy. |
| Assam pedas | Seafood dish | Seafood and vegetables cooked in a sauce consisting of tamarind, coconut milk, chilli, and spices. |
| Ayam penyet | Meat dish | Fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. |
| Dendeng paru | Meat dish | Dish of dried beef lung cooked in spices. |
| Gudeg Putih | Vegetable dish | White jackfruit curry |
| Gulai daun ubi | Vegetable dish | Sweet potato leaves stewed in coconut milk |
| Lemak siput | Shellfish | Shellfish cooked in a thick coconut milk-based gravy. |
| Nasi goreng | Rice dish | Stir-fried rice |
| Satay | Meat dish | Dish of seasoned, skewered and grilled meat, served with a sauce. |
| Sayur lodeh | Vegetable dish | Vegetables in coconut milk soup |
| Soto | Soup | Soup mainly composed of broth, meat and vegetables. |
| Soto ayam | Soup | Yellow spicy chicken soup. |
| Soup kambing | Soup | Tamil Muslims dish of spiced mutton soup |
| Soup tulang | Soup | Mutton or beef leg bones stewed in a spicy. |
| Fish head curry | Curry | The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. |
| Kari lemak ayam | Curry | Chicken curry with a coconut milk base |
| Kari debal | Soup | Eurasian Singaporean curry dish with Portuguese and Peranakan influences. Includes chicken, cabbage, sausage, and bacon pieces stewed in a curry sauce. |
| Cereal prawns | Seafood dish | Prawns that have been stir fried with sweetened cereal. |
| Black pepper crab | Seafood dish | It is made with hard-shell crabs, and fried with black pepper. |
| Chilli crab | Seafood dish | Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. |
| Oyster omelette | Seafood dish | The dish consists of an omelette with a filling primarily composed of small oysters. |
| Hainanese chicken rice | Rice dish | It is based on a well-known Hainanese dish called Wenchang chicken. |

## Snacks and desserts

| Name | Type | Description |
| Kaya toast | Snack | Kaya toast is prepared with kaya (coconut jam). |
| Roti john | Sandwich | Omelette sandwich from Singapore. |
| Curry puff | Snack | It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked). |
| Pisang goreng | Snack | Snack food made of banana or plantain being deep fried in hot cooking oil. |
| Keropok | Snack | Deep fried crackers made from starch and other ingredients that serve as flavouring |
| Otak-otak | Snack | Grilled fish cake made of ground fish meat mixed with tapioca starch and spices |
| Cheng tng | Dessert | A light refreshing soup with longans, barley, agar strips, lotus seeds and a sweet syrup, served either hot or cold. It is analogous to the Cantonese Ching bo leung. |
| Ice kachang | Dessert | Malaysian dessert which is also common in Singapore. |
| Cendol | Dessert | The dessert's basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. |

## Beverages

| Name | Type | Description |
| Bandung (drink) | Drink | It consists of evaporated milk or condensed milk flavoured with rose cordial syrup, giving a pink colour. |
| Chin chow drink | Drink | Grass jelly made into a sweet beverage. |
| Kopi | Drink | Nanyang coffee, mixed with condensed milk and sugar. |
| Milo | Drink | Chocolate and malt powder typically mixed with hot water and condensed milk. Served hot or cold (Milo Peng). |
| Milo dinosaur | Drink | Composed of a cup of iced Milo (a chocolate malt beverage) with undissolved Milo powder added on top of it. |
| Teh tarik | Drink | Pulled tea, made from black tea blended with condensed milk. |
| Singapore Sling | Beverages | The cocktail was invented in Singapore's Raffles Hotel, and is still served at the hotel's Long Bar. |