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新加坡美食

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シンガポール美食

任何一个你认识的新加坡人都会与您分享他们对美食的热情。 新加坡人很爱美吃,在新加坡你永远不会挨饿。 从米共林星级歺饮和国际美食,到必须尝试的当地美食,这座城市拥有每一种可以想象的美食,从每一种可以想象的预算,它都能满足所有不同的饮食需求。

每個来到新加坡的游客,必须前往小贩中心才能获得正宗的新加坡当地美食体验,在那里他们使不起眼的食材味道都可以变得如此之好,并可以体验像当地人一样吃。 你绝对不会在新加坡节食,因为你可以从早到晚品尝所有不同的菜肴。

Any Singaporean you meet and they will share their passion in food with you. Singaporean loves to eat and you can never go hungry in Singapore. From Michelin-starred delicacies and international cuisines to the must try local cuisines, the city has every imaginable cuisine, from every imaginable budget, and it caters to all different dietary requirement. 

It is a must to visit a hawker centre to have an authentic local Singaporean food experience, It is where they make the humble ingredients taste so good, and to eat like the local. You definitely won’t be dieting in Singapore, as you could just sample all the different dishes from morning to night.

シンガポール人と会えば、彼らが美食に情熱的であることがすぐに分かります。シンガポール人は食を愛し、旅行者の空腹を満たしてくれるでしょう。ミシュラン星や世界各国の名菜レストランが多々あり、シンガポールのローカル料理を楽しみましょう。様々なレストラン、様々な予算により、きっとシンガポールでの美食にご満足頂けることでしょう。

ホーカーセンター(屋台複合施設)は、ローカルフードを体験するために、是非とも訪問して下さい。素朴な素材の味やローカルの人たちが日常で食べる料理を味わうことができます。それも昼夜を問わずに様々な料理を食べることができます。

必须尝试的当地菜肴:

The must-try local dishes:

お勧めローカル料理:

21. ​Hokkien Mee 福建炒虾面

22. Satay Bee Hoon 沙爹米粉

23. Kway Chap 

24. Lor Mee

25. Mala Xiang Guo 麻辣香

26. Mee Rebus 马来卤面

27. Mee Siam 暹罗面

28. Mee Soto 印尼面条汤

29. Mutton Soup 羊肉汤

30. Nasi Biryani

31. Nasi Padang

32. Nonya Kueh

33. Orh Luak 蠔煎

34. Pandan Cake

35. Peranakan Food

36. Pig’s Organ Soup

37. Porridge

38. Prawn Noodles 虾面

39. Putu Piring

40. Rojak 罗惹​

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Laksa is one of the most popular dishes of Peranakan origin, with a diverse variety of ingredients and preparation processes that vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of PenangMedanMalaccaSingaporePalembang, and Batavia (now Jakarta) are the major stops along the historic spice route

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The durian is the edible fruit of several tree species belonging to the genus Durio. There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus, native to Borneo and Sumatra, is the only species available in the international market.

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100% Made In Singapore . 100% Handcrafted . 100% premium Mao Shan Wang. Baking and serving fluffy, fibrous and pungent durian cake since 2019. Real Mao Shan Wang Only. 100% Made With Love. Baking Since 2019.

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Char kway teow is a stir fried Chinese-inspired rice noodle dish from Maritime Southeast Asia. In Hokkien and Teochew, Char means “stir-fried” and kway teow refers to flat rice noodles.

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Mie goreng, also known as bakmi goreng, is an Indonesian style of stir-fried noodle dish. It is made with thin yellow noodles stir fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso, chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables.

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Roti canai or roti prata, also known as roti chenai and roti cane, is an Indian flatbread dish found in several countries in Southeast Asia, especially in Indonesia, Malaysia, Singapore, Thailand, and Brunei. 

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Cendol is an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, and Myanmar.

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You can use your favourite noodles in this recipe. For bee hoon (rice vermicelli) (used in this recipe), soak in water for half hour until softened and blanch in boiling water for about a minute. For tang hoon (mung bean vermicelli), soak in water until softened and add it directly to the hot stock. For kway teow, yellow noodles and other fresh local noodles, blanch in boiling water for about a minute. For pasta noodles such as angel hair, cook according to package instructions.

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Traditional Haig Road Putu Piring specializes in malay desserts since 1985. Putu piring are steamed rice cakes made from rice flour encasing a filling with the first grade of pure palm sugar and served topped with freshly grated coconut tinged with a little salt.

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Pie Tee is a thin and crispy pastry tart shell kuih often filled with a spicy, shredded Chinese turnips, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish.

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Char For Fun is one of the most well-loved dishes meals in Singapore and it is served up by most zi char stalls. However, many of the zi char stalls nowadays have veered away from the traditional way of cooking hor fun – plenty of wok hei and using opeh leaves. 

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For the uninitiated, Wadeh is like a deep fried fritter or a savoury donut, and in this case, made simply with flour, not ground legumes. The batter is scooped out by hand, a small fresh prawn pressed in, then dropped into bubbling hot oil for a quick deep fry.

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Fishball noodles are such an Asian thing, especially so in Singapore. Fishballs themselves can be a delicious snack, either boiled or fried. They are great accompaniments to soup and noodles as well. However, different people have varying preferences for their fishball noodles.

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Chai tow kway is a common dish or dim sum of Teochew cuisine in Chaoshan, China. It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake

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Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian province.

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Idli or idly is a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice

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