5 Must-Try Street Foods in Singapore

In terms of food, Singapore is a country unlike any other. Its diverse residents — hailing mainly from China, India, Malaysia and the Middle East — have helped to create a dynamic culinary scene. And because the government is such a stickler for sanitation, food-obsessed travelers can enjoy authentic fare from the food stalls at open-air hawker centers without much question regarding cleanliness, too.

Iarrived to the new Sofitel Singapore City Centre hungry. Luckily, Adrian Chan, the chef de cuisine at the new Sofitel Singapore City Centre, and the folks at SingaBites, a local street food tour company that specializes in diving deep into Singapore’s neighborhoods, offered to help guide me.

Here are five of my favorite bites.

Chili Crab at Jumbo Seafood or Seafood Happiness, Maxwell Food Centre
Chili crab is one of the most hotly contested street foods of Singapore. There are so many unique styles, and a local’s favorite is based just as much on nostalgia and proximity to location as it is to taste. Usually, a whole crab is simmered and stir-fried in a sweet and spicy tomato-based sauce that’s thickened with scrambled egg, then sopped up with mantou (a spongey, bread-like bun). 
If you’ve got the time, a trip to Jumbo Seafood is worth the cab ride, but if you’re going for a one-stop shop, you can stop by chef Chan’s personal favorite at Seafood Happiness at Maxwell Food Centre.

Hainanese Chicken Rice at Tian Tian, Maxwell Food Centre
Hainanese rice originates from the Southern Chinese region that it’s named for. Today, it’s considered one of Singapore’s national dishes. It’s a shining example of how some of the most seemingly simple dishes can reach utter perfection when each element is done right. 

Tian Tian, one of the Maxwell Food Centre’s most iconic food stalls, is a much-loved purveyor of Hainanese chicken rice — a humble dish composed of poached chicken, aromatic rice and a pungent, garlic-and-ginger-laden sauce. They’ve been serving hungry locals for more than 30 years and were visited by the late Anthony Bourdain. Prepare for long lines by getting there early.

Hokkien Mee at Kim Keat Hokkien Mee or Maxwell Food Centre’s Marina South Delicious
Hokkien Mee, a noodle dish made from yellow noodles and cooked with prawns, squid, pork-belly strips, egg and crunchy fried pork is another mainstay that made its way to Singapore via China and Malaysia. It is served with sambal chili and a squeeze of lime juice for that zip of acidity that so many Southeast Asian dishes are known for. 

The mark of any good version of this Singaporean staple is wok hei — a charred aroma that coats stir-fried noodles cooked in a wok over a white-hot fire. Think of it as the mallard effect on a great grilled steak, or the special crackle on the stone-cooked rice in Korean bulgogi. Find Hokkien Mee at local favorite Kim Keat Hokkien Mee. Or, if you’re in a jam for time, you can also try chef Chan’s favorite at Marina South Delicious in the nearby Maxwell Food Centre.

Satay at Boon Tat Street
If there’s one thing eager eaters can agree on, it’s that meat on a stick is a thing of beauty. Singapore knows this all too well, and there’s an entire street — Boon Tat Street — dedicated to satay skewers and is open nightly.

When smelling the sizzling charcoal in the air wafting from small outdoor stalls, you’ll get the feel of old-world Singapore, when street food was located outdoors instead of inside hawker centers. You’ll find shrimp, chicken, beef, mutton, veggies and duck skewers, but no pork, as the food is halal-friendly. The vibrant, bustling street is certainly worth the venture out in the evening, and a stop here is a perfect way to end your day.

Singapore-Style Ramen at A Noodle Story, Amoy Street Food Centre
While I’ll admit that this isn’t necessarily the most iconic or traditional Singaporean fare, chefs Gwern Khoo and Ben Tham are bravely bringing hawker fare to the next generation, combatting the issue that hawker culture, as a whole, faces: Millienials don’t seem to be as attracted to the profession as their forebearers. But there are some young chefs taking on the task seriously, and the throngs of local hipsters queuing up is proof.

Khoo and Tan’s extremely technical take on noodle soup allows every last component to shine, from the perfectly cooked 62-degree egg to the Hong Kong-style wontons and rich pork broth. This bowl really proves the beauty is in the details. Come right at opening to avoid the line, or have the folks at SingaBites order you a fast pass to hop it altogether. (Yes, that’s actually a thing. This is the Disneyland of street food, after all.)