海南雞飯
Singaporean food can be divided into five types: meat, seafood, rice, noodles, dessert and snacks. Singapore is especially renowned for its seafood. Chili crab and black pepper crab are two quintessential dishes that dominate the scene and are greatly recommended to tourists. Another favourite is sambal stingray. In the meat category, Hainanese chicken rice is the most popular dish. Essentially, it is rice cooked with chicken fat, served with boiled chicken, accompanied with chili sauce. Three noodle dishes stand out in Singapore cuisine. "Fried Hokkien mee", fried egg noodles with prawns, sliced pork and gravy, "Nyonya laksa", rice noodles served in a coconut prawn broth and "Char Kuey Teow", stir-fried rice noodles with prawns, Chinese sausage, lard and cockles. In the dessert category, tau-suan is one of many types of desserts commonly found in hawker centres around Singapore. Tāu-suàn (split mung bean soup), is a dessert of Teochew origin. It is a sweet and starchy soup made from split mung beans, usually eaten with Youtiao. In the snack category, kaya toast is the representative dish, primarily due to the use of kaya. "Kaya kopitiams" are a common sight on the island. These affordable coffee shops dish out bread toasts, spread with coconut egg jam and butter, served with coffee and tea as well as two soft Boiled eggs.