(Spiced Pork Bone Soup)
A popular hawker stall snack, eaten as a late-night or early morning pick-me-up or as a breakfast. It can be made using internal organs of the pig as well as bones and meat, although the version using ribs is more popular in Singapore today.
A Singapore classic which must be made with fresh chicken to achieve the perfect flavour and texture. This is always accompanied by the rice cooked in the chicken stock, sliced cucumber, soup and three sauces, which each person mixes to taste.
A simple Cantonese one-pot dish where rice is cooked with chicken, fragrant Chinese sausage, mushroom and seasoning. The Chinese believe a claypot is essential to ensure the correct flavour and fragrance of the dish.
As the majority of Singapore's Chinese population is Hokkien, this is the all-time favourite noodle dish. Fresh egg noodles are stir fried with fresh or dried flour noodles, a mixture of seafood, vegetable and pork, the whole lot bathed in rich stock and seasoned to perfection.
(Hokkien-style Fresh Spring Roll)
A tasty snack which can also be served as part of the main meal. Hokkien popiah are usually made with very thin fresh wrappers made from flour and water. Inside the popiah, it is stuffed with bean sprouts, crab meat, prawns, egg, Chinese sausage and shallots.
Smoking food, especially duck, over a mixture of tea leaves is a popular method of preparing food in Yunnan and Sichuan provinces in China. This excellent Singapore adaptation make use of the abundant supply of seafood found locally.
This refreshing dish is found on the menu of just about every Singapore Chinese restaurant over the Lunar New Year period. It is considered auspicious as the term used for mixing the salad together sounds almost the same as the word symbolising good luck and prosperity.