Singapore Food Dictionary


Constantly on the lookout for the best places to indulge ourselves in our favourite foods, Singaporeans always have a diverse range of recommendations for every kind of cuisine. Must-try Singaporean foods include Hainanese Chicken Rice, Chilli Crab, Katong Laksa and the Singapore Sling. Other signature dishes in Singapore include Nasi Lemak, Bak Kut Teh, Kaya Toast and Roti Prata. Spend some time indulging your stomach in Singaporean classics during your stay here. Browse through the list we have compiled in our Food Dictionary and start your culinary adventure here!


Fish Head Bee Hoon
Description:Fish head bee hoon is a dish consisting of bee hoon (rice vermicelli) and fish slices in a soup. In this Singaporean favourite, the fish and soup are the two components which make the dish special. Stalls usually use a type of freshwater fish, the Snakehead, to cook this dish. It has a pleasantly firm texture and a neutral smell and taste. The fish slices are first lightly stir-fried, blanched in soups or coated with flour before being fried. The soup is made from fish stock and evaporated milk and sometimes pieces of pork lard are added in to enhance the overall flavour.
Trivia:There is a special variation to the fish head bee hoon that had everyone swooning since its' creation 14 years ago - the XO fish head bee hoon. The addition of the famous brandy to the soup has tickled the taste buds of many who have come to love the dish. The original stall is likely the 'Holland Village XO Fish Head Bee Hoon', with the owner claiming that he only uses the freshest of ingredients to match the 'luxury' of XO.
Fishball Noodles
Description:Fishball noodles is a Chinese dish consisting of soup, noodles and bite-size fishballs. The succulent fishballs are traditionally made from raw fish flesh which are mashed and kneaded in a bucket. The mixture is then flavoured and shaped into balls - ready to be cooked. The noodles come in a variety of choices: bee hoon (rice vermicelli), mee (yellow wheat noodles), mee kia (yellow wheat vermicelli noodles, kway teow (flat rice noodles) or flat yellow wheat noodles (mee pok). Served in soup or dry, fishball noodles can topped with ingredients such as sliced black mushrooms, minced pork, seaweed and spring onions.
Trivia:The very humble looking fishball is the key component of this dish and it is incredibly difficult to make the perfect fishball. For a start, it must possess the right bouncy texture which you can never get by using the food processor to mince the raw fish. Fishball sellers all agree that the paste has to be beaten manually, and beaten to a right consistency to get the protein strands of the fish to unravel and align. All these work just to produce that delightful little bounce.
Fried Beef Hor Fun
Pronunciation:haw-fun
Description:A thick gravy and tender beef slices are hallmarks of a tasty beef hor fun. The traditional wok hei (smokey) flavour is a plus. The need for a skillful cook to be able to control the fire well makes this dish one of the hardest to perfect. Bean sprouts and mustard greens are usually added to give it more colour and flavour.
Trivia:The 'secret' ingredient that perhaps enhances the whole dish is the humble ginger. Widely acknowledged to go perfectly with beef slices, it gives the elusive 'X factor' that separates a good serving of fried beef hor fun from a merely decent one.
Fried Rice
Description:A stir-fried rice dish cooked in light soy sauce, oyster sauce, shallots, garlic, eggs, vegetables, bean sprouts, crab meat, spring onions, carrots and meat. Prawns are also included in seafood fried rice. Some people prefer to eat fried rice with green chilli which is readily available at most eateries which serve fried rice.
Trivia:
Frog Legs Porridge
Description:Admittedly, the sound of it may not be agreeable to all. Rest assured though, it taste nothing like offal. Frog legs are usually stir fried and mixed with light spices, stewed and served with porridge in a claypot.
Trivia:When asked to describe, many who have tried the dish akin the taste of frog legs to chicken.