Here are the must-try street foods in Singapore, including the best places to find them. A map is included here, so save it for your trip!
Street foods in Singapore is one of the reasons why I love coming back to this country! As an expensive city, they did a great job of having affordable but delicious food.
Also known as hawker food, street food in Singapore is not just enjoyed by tourists. By lunch time, you will see all the locals flocking the hawker centres all over the city.
This article will only talk about the best street foods in Singapore and will suggest 1 place on where to get them. You can also see my article, 54 best street food stalls to get more options.
Happy eating and let me know if you are in Singapore – I’d love to meet!!! Leave a comment below if you have any questions.
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🗺️ Street foods in Singapore Map
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🍢 Iconic street foods in Singapore
1. Hainanese Chicken Rice
Hainanese Chicken Rice originated from Chinese immigrants in Singapore and is now considered one of Singapore’s national dishes. It is believed to have been brought over by Hainanese immigrants in the early 20th century.
This dish consists of tender poached chicken served with fragrant rice cooked in chicken broth, accompanied by chili sauce and ginger paste. The chicken is succulent and flavorful, while the rice is aromatic and slightly oily, giving it a delightful taste.
Tian Tian Hainanese Chicken Rice at Maxwell Food Centre is a great spot to try this dish. Their skillfully prepared chicken and flavorful rice have won them numerous awards and accolades.
2. Char Kway Teow
Char Kway Teow traces its roots to Chinese laborers who worked as hawkers. It was initially a humble stir-fry made with leftover ingredients, later evolving into a favorite street food.
This stir-fried noodle dish typically contains flat rice noodles, Chinese sausages, prawns, bean sprouts, eggs, and chives; all stir-fried in a smoky, savory sauce.
Outram Park Fried Kway Teow Mee at Hong Lim Market & Food Centre serves the best version with the right amount of “wok hei” (breath of the wok).
3. Laksa
Laksa is a culinary fusion of Chinese and Malay flavors. The dish’s origins can be traced back to Southeast Asia, where combining spices and ingredients became synonymous with Peranakan cuisine.
Laksa is a spicy noodle soup with a rich, coconut-based broth. It usually contains rice vermicelli, prawns, cockles, bean sprouts, and a hard-boiled egg. The broth is the star, a harmonious blend of lemongrass, chili, galangal, and coconut milk.
328 Katong Laksa is a famous spot for laksa, offering a flavor-packed and authentic bowl popular with locals and tourists alike.
4. Satay
Satay’s history dates back to the 19th century when it was introduced to Singapore by Javanese immigrants. It has since become a beloved street food people of all backgrounds enjoy.
Satay consists of skewered and grilled meat (commonly chicken, beef, or lamb) served with a tasty peanut sauce, cucumber, and onion.
Lau Pa Sat Satay Street on Boon Tat Street offers an array of satay options and is a must-visit to experience the vibrant atmosphere while savoring this delectable treat.
5. Chilli Crab
Chilli Crab is a modern creation blending Chinese and Malay influences. It was invented by a chef in the 1950s at a seafood restaurant in Singapore.
The dish features a whole crab stir-fried in a rich, spicy, and slightly sweet tomato-based chili sauce. Jumbo Seafood is renowned for its Chili Crab, offering a sumptuous and messy feast for seafood enthusiasts.
6. Rojak
Rojak has roots in Indonesia and Malaysia but has been embraced and adapted in Singapore, creating a unique local variant.
Rojak is a salad with a mix of fruits and vegetables, such as cucumber, pineapple, jicama, and bean sprouts, tossed in a sweet and tangy dressing made from shrimp paste and tamarind. It is garnished with crushed peanuts and crispy fritters.
Toa Payoh Rojak at Old Airport Road Food Centre serves a refreshing and balanced Rojak, offering a delightful combination of textures and flavors.
7. Kaya Toast
Kaya Toast is culturally significant in Singapore, rooted in the Peranakan community. Kaya, a sweet coconut and egg jam, is a traditional spread in the region.
Kaya Toast consists of slices of toasted bread slathered with kaya and a generous amount of butter. It is often served with soft-boiled eggs and a cup of local coffee or tea for a complete breakfast experience.
Ya Kun Kaya Toast is a well-known chain serving delicious Kaya Toast since 1944. Try their classic Kaya Toast set for an authentic taste.
8. Fish Ball Noodles
Fish Ball Noodles have a long history in Singapore, originating from Chinese culinary traditions. Over time, it has become a popular street food option.
This dish comprises springy egg noodles with fish balls, fish cakes, and sometimes fish dumplings in a flavorful broth.
Fishball Story at Golden Mile Food Centre is a favorite among locals, serving a variety of fish balls and fish cakes with a unique twist.
9. Oyster Omelette
Oyster Omelette, known locally as “Orh Luak,” originates in Fujian, China. It was brought to Singapore by Hokkien immigrants and is now a cherished hawker delicacy.
The dish features a crispy omelet made from eggs and sweet potato starch, filled with plump oysters and served with a tangy chili sauce.
Hup Lee Fried Oyster at Newton Food Centre is praised for its delightful rendition of this dish, offering a satisfying blend of textures and flavors.
10. Curry Puff
Curry Puffs have a Malaysian and Indonesian heritage but have become a beloved snack in Singapore.
These flaky pastries are usually filled with curried potatoes, chicken, eggs, and a mix of spices. They are then deep-fried until golden brown and crispy.
Tip Top Curry Puff at Bedok Interchange Hawker Centre is a favorite spot to enjoy freshly made curry puffs with various fillings.
11. Ice Kacang
Ice Kacang, also known as ABC (Ais Batu Campur), originated in Southeast Asia and was brought to Singapore by Malay and Peranakan communities.
Ice Kacang is a colorful dessert made with shaved ice, sweet syrups, and various toppings like red beans, sweet corn, jelly, and attap seeds, often drizzled with evaporated milk.
Mei Heong Yuan Dessert at Chinatown Complex Food Centre offers a refreshing and visually appealing Ice Kacang to beat the tropical heat.
12. Murtabak
Murtabak is an Indian-Muslim dish popular in Singapore due to its flavorful fillings and crispy exterior.
Murtabak is a stuffed pancake, usually filled with spiced minced meat (chicken, beef, or mutton) and onions. It is folded and pan-fried until golden brown and crispy.
Zam Zam Restaurant, situated in the Kampong Glam district, is renowned for its delicious Murtabak with a perfect balance of spices and generous fillings.
13. Tau Huay (Soybean Pudding)
Tau Huay has a long history in Chinese culture and is a local favorite for its light and delicate taste. Tau Huay is a soft, silken tofu pudding with sweet syrup, typically made from brown sugar or palm sugar.
Lao Ban Soya Beancurd is a famous chain offering smooth and creamy Tau Huay in various flavors like original, almond, and mango.
14. Nasi Lemak
Nasi Lemak is a beloved Malay dish that has become a part of Singapore’s culinary fabric.
Nasi Lemak consists of fragrant coconut rice served with various accompaniments, such as fried chicken, anchovies, peanuts, cucumber, and a spicy sambal sauce.
Selera Rasa Nasi Lemak at Adam Road Food Centre is an iconic stall known for its delectable Nasi Lemak, drawing long queues of eager foodies.
15. Mee Goreng
Mee Goreng has Indian and Malay origins, reflecting the multicultural influences of Singapore’s culinary scene.
Mee Goreng is a stir-fried noodle dish typically made with yellow egg noodles, tofu, vegetables, and a spicy and tangy tomato-based sauce.
Alhambra Padang Satay & Muslim Food at Geylang Serai Market & Food Centre serves mouthwatering Mee Goreng with a burst of flavors.
16. Putu Piring
Putu Piring is a traditional Malay delicacy that Singaporeans have enjoyed for generations. Putu Piring consists of rice flour cakes filled with a gula Melaka (palm sugar) and grated coconut mixture.
Haig Road Putu Piring at Haig Road Food Centre is a renowned stall offering these delightful treats with a perfect balance of sweetness and coconut aroma.
17. Roti Prata
Roti Prata originates in Southern India but is a beloved breakfast and snack option in Singapore.
Roti Prata is a flatbread made from dough stretched, flipped, and cooked on a griddle until it becomes flaky and golden brown. It is usually served with curry for dipping.
Mr. and Mrs. Mohgan’s Super Crispy Roti Prata at Jalan Tua Kong is known for its crispy and fluffy Roti Prata, making it a must-visit for Prata lovers.
18. Bak Chor Mee
Bak Chor Mee is a popular noodle dish with Teochew origins, reflecting the diverse culinary influences in Singapore.
Bak Chor Mee features springy noodles tossed in a savory sauce, accompanied by minced pork, mushrooms, fish cake, and sometimes pork slices or meatballs.
Hill Street Tai Hwa Pork Noodle at Crawford Lane is an award-winning stall famous for its flavorful and aromatic Bak Chor Mee.
19. Chee Cheong Fun
Chee Cheong Fun is a Cantonese dish brought to Singapore by Chinese immigrants and adapted to local tastes.
Chee Cheong Fun consists of soft, steamed rice rolls with sweet sauce, soy sauce, and sometimes chili paste. It may contain ingredients like prawns or char siu (barbecue pork).
Get this street food in Singapore at Hong Heng Fried Sotong Prawn Mee, Tiong Bahru Market. They serve delicious Chee Cheong Fun with various fillings.
20. Kueh
Kueh is a collective term for traditional bite-sized snacks or desserts in Singapore, reflecting the diverse culinary heritage of the region.
Kueh comes in various shapes, colors, and flavors, with ingredients like glutinous rice, coconut, palm sugar, and mung beans often used.
Lai Heng Handmade Teochew Kueh offers a wide range of authentic and delicious Kueh to satisfy your sweet cravings.
21. Popiah
Popiah is a popular spring roll with Hokkien origins, brought to Singapore by Chinese immigrants and adapted to local tastes.
This street food in Singapore features thin wheat wrappers filled with a mix of julienned vegetables, turnips, bean sprouts, tofu, and sometimes prawns or pork, accompanied by sweet hoisin and chili sauce.
Kway Guan Huat Joo Chiat Original Popiah serves fresh and flavorful Popiah, making it a go-to place for this traditional delicacy.
22. Mee Siam
Mee Siam is a Peranakan dish influenced by Malay and Thai flavors, showcasing the diverse culinary heritage of Singapore.
Mee Siam comprises rice vermicelli noodles in a spicy, tangy, and slightly sweet gravy, often garnished with boiled eggs, tofu, and bean sprouts.
Hjh Maimunah Restaurant at Jalan Pisang offers a tasty and authentic rendition of Mee Siam along with other delectable Malay and Peranakan dishes.
23. Prawn Noodles
Prawn Noodles, or “Hae Mee,” originates in Chinese cuisine and has become a beloved hawker dish in Singapore.
Prawn Noodles features a flavorful broth made from prawn shells, combined with yellow noodles, bean sprouts, prawns, and sometimes pork slices.
You can get this street food in Singapore at Beach Road Prawn Mee Eating House, East Coast Road, which serves lip-smacking Prawn Noodles, known for its robust broth and succulent prawns.
24. Lor Mee
Lor Mee is a Hokkien noodle dish with a rich history, influenced by Chinese culinary traditions.
Lor Mee consists of thick, flat noodles in a starchy gravy made from a blend of spices, garlic, and cornstarch, usually topped with braised pork, hard-boiled eggs, and fried fish nuggets.
Xin Mei Xiang Zheng Zong is the best spot to try Lor Mee if it’s your first time.
25. Kway Chap
Kway Chap has Teochew origins and is now a popular dish among locals in Singapore.
Kway Chap features wide rice sheets served with herbal braised sauce and various braised meats, tofu, and eggs.
To-Ricos Kway Chap at Old Airport Road Food Centre is praised for its tender braised meats and aromatic herbal broth.
26. Ngo Hiang
Ngo Hiang has its roots in Chinese cuisine and was brought to Singapore by Hokkien immigrants, eventually becoming a popular street food.
Ngo Hiang consists of minced meat (usually pork) and prawns mixed with five-spice powder, wrapped in bean curd skin, and deep-fried until crispy.
Hup Kee Ngo Hiang at Maxwell Food Centre offers a satisfying Ngo Hiang with a crispy exterior and flavorful fillings.
27. Mee Rebus
Mee Rebus has Malay origins and has become a beloved noodle dish in Singapore’s hawker scene.
Mee Rebus features egg noodles in a sweet and savory gravy from sweet potatoes, peanuts, and spices, garnished with boiled eggs, green onions, and fried shallots.
Haji Me Rebus Ramli at Ayer Rajah Food Centre serves an authentic and flavorful Mee Rebus that will leave you wanting more.
28. Hokkien Mee
Hokkien Mee has Hokkien origins and was introduced to Singapore by Chinese immigrants, evolving into a beloved hawker dish.
This street food in Singapore comprises thick yellow noodles and rice vermicelli stir-fried with prawns, squid, eggs, and a savory prawn broth.
Ah Hock Fried Hokkien Mee at Chomp Chomp Food Centre is renowned for its smoky and flavorful Hokkien Mee, attracting many hungry patrons.
⁉️ FAQ: Street food in Singapore
Trisha is one of those people who left their comfortable life to travel the world and learn about life. Her style is to stay in one place she likes for 3 months (or more) to know what it feels like to eat, cook, speak, and sleep in another culture that isn’t hers. She’d like to believe she’s not traditionally traveling but she just chooses to be somewhere else all the time. In no particular order, her favorite cities in the world are Barcelona, Buenos Aires, Hong Kong, Mexico City, and Tel Aviv.