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!


Roast Duck
Description:

Whole ducks are marinated with fice spice powder, salt, red colouring and honey then roasted over an open flame. The skin should be roasted till it is crispy with a thin layer of fat over the succulent and tender meat.

Trivia:
Rojak
Pronunciation:roh-jahk
Description:Literally translated as 'mixture', rojak is a signature Singaporean dish. Beansprouts, greens, tau pok (or deep-fried soybean cake), yu tiao (a crispy long strip of fried flour), pineapples and cucumbers are tossed together. A generous sprinkling of finely chopped roasted peanuts with a spicy fermented prawn paste sauce is thrown into the mix to coat each ingredient. 
Trivia:
Roti John
Pronunciation:roh-tee John
Description:Roti John is an omelette sandwich made using a local baguette-like loaf which is shorter in length with rounded ends and a softer texture. The loaf is fried with egg like a french toast and served with meat, onions and sweet chilli sauce. A good roti john is crispy on the outside, while the meat and egg mixture remains soft and the onions crunchy. Patrons have the option to choose their desired meat - chicken, beef, mutton or sardines. 
Trivia:

This dish was invented by a Malay food vendor, Mr Shukor. The story goes that Shukor was often asked by his many western patrons to fry them an onion omelette which they would then eat with bread. This led him to invent a new dish that combined the two elements his customers loved so much. But why "John"? In the past, the locals would call foreigners "John" and since the dish was made for them, it seemed only natural to name it after them.

Roti Prata
Pronunciation:roh-tee prah-tah
Description:Evolved a long way from its original Pakistan and Indian pancake recipes, roti prata, meaning 'flat bread', is made out of a lightly flavoured and subtle sweet dough served with curry, sugar or dhal. Traditionally, roti prata is sold either plainly or with egg or onions embedded in them. More varieties have been introduced over the years such as cheese, durian, mushroom, banana, chocolate and ice-cream, although they are more common in specialised stalls rather than the hawker ones. Most stalls however do have an option of three types of curries to compliment their prata - chicken, mutton or fish. Although Indians are used to eating with their bare hands, fork and spoons are also offered to those who may not be used to sticking their fingers into hot greasy food.
Trivia:The sight of the prata maker making the dish is a sight to behold. Watch his quick hand movements as he tosses the dough up in the air as Italian chefs do with their pizzas.