1. Bak Kut Teh

Bak Kut Teh has been around in Singapore since we were still a developing country and deserves its recognition as a simple, humble dish. Most of the Bak Kut Teh is pepper, gently using herbs such as star anise. They choose pork rib meat in your soup for a more tender bite. The other variant would be the Klang Bak Kut Teh, a dark and highly-flavoured herbal soup originating from Malaysia.

Best stalls:

Ya Hua Bak Kut Teh: 7 Keppel Road, #01-05/07, PSA Tanjong Pagar Complex, Singapore 089053 (closed on Mon)

Song Fa Bak Kut Teh: 11 New Bridge Road #01-01, Singapore 059383

Ng Ah Sio Pork Ribs Soup: 208 Rangoon Road, Hong Building Singapore 218453 (closed on Mon)

2. Wanton Mee

This Singapore wanton noodle dish is likely to be influenced by Hong Kong food, but it has been deeply rooted in our culture for many years. The Singapore version of dumplings is usually “dry”, dipped in some light sweet sauce, pork chops and dumplings full of pork, with a small bowl of soup next to it. The spicy type sees chilli mixed into the noodles, while the non-spicy kid version will have tomato sauce mixed in. The wanton dumplings may be either deep fried or come in the form of soup dumplings. Malaysian variants use darker sauces and sweet rice noodles.

Best stalls:

Fei Fei Wanton Mee: 62 Joo Chiat Place, Singapore 427785

Kok Kee Wanton Mee: 380 Jalan Besar, Lavender Food Square, #01-06, Singapore 209000 (closed every 3 weeks on Wed & Thur)

Parklane Zha Yun Tun Mee House: 91 Bencoolen Street, #01-53, Sunshine Plaza, Singapore 189652

3. Fried Carrot Cake

Singapore fried carrot cake is made of eggs, preserved radish and white radish powder cake, similar to “white carrot”, resulting in the name of the dish. This dish is very popular in Singapore and Malaysia. Variants include the “black” version, which adds sweet sauce (molasses), or a crispy version, fried with a dozen eggs to create a skin and a piece of cake. Most commonly seen in Singapore though is the chopped-up version with individual radish cake cubes.

Best stalls:

Carrot Cake 菜頭粿 (that’s the literal name of the store): 20 Kensington Park Road, Chomp Chomp Food Centre, Singapore 557269 (closed on alt. Tues)

Fu Ming Carrot Cake: Blk 85 Redhill Lane, Redhill Food Centre, Singapore 150085

Hai Sheng Carrot Cake: Blk 724 Ang Mo Kio Ave 6, Market and Food Centre, #01-09, Singapore 560724

He Zhong Carrot Cake: 51 Upper Bukit Timah Rd, Bukit Timah Market and Food Centre, Singapore 588172

4. Dim Sum

Another Hong Kong / Shanghai inspired dish in Singapore is Dim Sum. This is not a dish, but a set of small dishes can be tasted in a group, this is a typical Chinese restaurant shared customization. Popular dim sum dishes include BBQ Pork Buns, Xiao Long Bao, Siew Mai, Chee Cheong Fun and many more.

Best stalls:

Swee Choon Tim Sum: 191 Jalan Besar, Singapore 208882 (closed on Tues)

Tim Ho Wan: 450 Toa Payoh Lorong 6, #02-02, ERA Centre, Singapore 319394

Wen Dao Shi (搵到食): 126 Sims Ave, Singapore 387449

5. Kaya Toast & Soft-Boiled Eggs

The only traditional breakfast in Singapore-Kaya toast with boiled eggs. The traditional bread is a traditional rectangular white bread, baked on a toaster, coated with a coconut or egg, and then a thick SCS butter, and then melted slowly in two warm bread. This is the classic Kaya toast. For eggs, they are usually placed in a large hot metal pan that covers a plate. Then you time it and take them out when the eggs are ready (about 7-10 minutes depending on how much you like the eggs).

Best stalls:

Killiney Kopitiam: 67 Killiney Road, Singapore 239525

Chin Mee Chin Confectionery: 204 East Coast Road, Singapore 428903 (closed on Mon)

Good Morning Nanyang Cafe: 20 Upper Pickering Street, Hong Lim Green Community Centre, Singapore 058284

Ya Kun Kaya Toast: 18 China Street #01-01, Far East Square, Singapore 049560 (there are like over 30 outlets of Ya Kun in Singapore now)

6. Crabs (Chilli Or Pepper)

Singapore’s most famous two-style crab is a sweet, spicy tomato chili sauce, or a black pepper sauce. Chilli crab is usually eaten with fried buns, which is soaked in a sweet chili sauce. In order to get a delicious taste, the crab is cooked and fried in a two-step cooking process, so that the meat will not stick to the shell. Recently, many new popular methods of cooking have also emerged, like salted-egg crabs or crab bee hoon.

Best stalls:

Red House Seafood Restaurant: 68 Prinsep Street, Singapore 188661

No Signboard Seafood: 414 Geylang Singapore 389392

Klook Book Button Pic

Long Beach Seafood: Blk 1018 East Coast Parkway, Singapore 449877

Crab Party: 98 Yio Chu Kang Road, Singapore 545576

Ban Leong Wah Hoe Seafood: 122 Casuarina Road, Singapore 579510

7. Laksa

Curry Laksa is more predominant in Singapore, while Assam Laksa is more common in areas such as Penang, Malaysia. In fact, Laksa has many different varieties, different kinds of fish, broth, and even noodles. Traditional Singapore Curry Laksa uses vermicelli, coconut milk, tau pok (beancurd puffs), fish slices, shrimp and hum (cockles). Due to cost-cutting or taste preference, some stalls might opt out of shrimp and cockles. A unique Singapore variant, known as Katonglaksa, is characterized in that the vermicelli is cut into a short piece and is eaten only with a spoon. There is much debate on which establishment is the original Katong Laksa, but most bowls are delicious in their own way.

Best stalls:

328 Katong Laksa: 51/53 East Coast Road, Singapore 428770

Sungei Road Laksa: Blk 27 Jalan Berseh, #01-100 Singapore 200027

Janggut Laksa: 1 Queensway, Queensway Shopping Centre, #01-59, Singapore 149053

8. Curry Fish Head

This is another ambiguous dish, possibly of southern Indian origin, but seriously affected by different races in Singapore. It is delicious. Whether it’s half a head or an entire red fish head, stew with curry, with a variety of vegetables, such as lady’s fingers and brinjal. Indian curry has heavier spices and flavours, while Chinese curry is lighter and sweeter. Variants include Assam style fish head curry, which contains the sour taste of tamarind (Assam).

Best stalls:

Gu Ma Jia (assam-style): 45 Tai Thong Crescent, Singapore 347866

Bao Ma Curry Fish Head (Chinese-style): #B1-01/07, 505 Beach Road, Golden Mile Food Centre, Singapore 199583

Zai Shun Curry Fish Head (Chinese-style): Blk 253 Jurong East St 24, First Cooked Food Point, #01-205, Singapore 600253 (closed on Wed)

Karu’s Indian Banana Leaf Restaurant (Indian-style): 808/810, Upper Bukit Timah Road, Singapore 678145

Samy’s Curry (Indian-style): 25 Dempsey Rd, Singapore 249670

9. Bak Chor Mee

Bak Chor Mee is a kind of noodles made of pork, liver, meat ball/ fish ball, fish cake and special vinegar, and can add some water. Normally, this dish is called for “dry” to taste the full taste of the sauce, you can choose a chili sauce or a ketchup, or you can choose the noodles you want. The selection of noodles is usually mee pok (a flat noodle) or mee kia (thin noodle), while some stalls offer bee hoon, mee sua or mee tai mak as well. The variant consists of a self-made noodle of a pure soup version, which is a well-known at Bedok Blk 85.

Best stalls:

Tai Hwa Pork Noodle: Blk 466 Crawford Lane #01-12, Singapore 190465 (closed on 1st and 3rd Mondays of the month)

58 Minced Meat Mee: 3 Yung Sheng Road, #03-150, Taman Jurong Market and Food Centre, Singapore 618495

Seng Hiang Food Stall (soup variant): Blk 85 Bedok North Street 4, Fengshan Market & FoodCentre, Singapore 460085

Seng Kee Mushroom Minced Pork Noodles: 49A Serangoon Garden Way, Serangoon Garden Market & Food Centre, Singapore 555945

10. Oyster Omelette

Stalls that sell Carrot Cake typically also sell Oyster Omelettes as it’s a similar cooking process that also utilises a common ingredient: Eggs. Potato starch is usually mixed when fried eggs and provides a thicker and fuller taste. Variants include starchy versions, which are slightly more expensive because of the need for more eggs. Special vinegar sauce is also lined up in Singapore oyster omelets.

Best stalls:

Simon Road Oyster Omelette: 965 Upper Serangoon Road, Mee Sek Coffeeshop, Singapore 534721 (closed on Tue)

Ang Sa Lee Oyster Omelette: 20 Kensington Park Road, Chomp Chomp, Singapore 557269 (closed on alt. Weds)

Bedok 85 Fried Oyster Omelette: Blk 85 Bedok North Street 4, Fengshan Market & FoodCentre, Singapore 460085

Ah Hock Fried Oyster Hougang: Blk 90 Whampoa Dr, #01-54, Whampoa Hawker Centre, Singapore 320090 (closed on Weds)

11. Hokkien Prawn Mee

Singapore Hokkien Mee is to mix the egg and rice noodles with fried lard, shrimp, fish and squid. Some vendors have also added pork strips to add more flavor. The dish was created by the workers of Hokkien noodle factory after the war, and they will gather along Rochor Road and stir up the extra noodles. Another version, which is easily confused with the same name, is called a “Hokkien Char Mee”, covering an iconic thick dark sauce, using only one egg noodle.

Best stalls:

Eng Ho Fried Hokkien Prawn Mee: 409 Ang Mo Kio Avenue 10, #01-34, Teck Ghee Square Food Centre, Singapore 560409

Ah Hock Fried Hokkien Noodles: 20 Kensington Park Road, Chomp Chomp, Singapore 557269 (closed once every fortnight)

Chia Keng Fried Hokkien Mee: 20 Kensington Park Road, Chomp Chomp, Singapore 557269

Original Serangoon Fried Hokkien Mee: 556 Serangoon Road, Singapore 218175

12. Satay

Satay is a dish of skewered, turmeric-marinated meat that is grilled on an open fire. It originated in Indonesia, but it has become a common peddler in Singapore. The stalls are not limited to any race and may be operated by Chinese, Malays or Indians. Typical meats include chicken, beef, mutton, and even pork. Ketupat (rice cake), the onion and the cucumber are usually accompanied by the scattering. Spicy peanut butter is also available to the Satay.

Best stalls:

Kwong Satay: 549 Lorong 29 Geylang Road, Sing Lian Eating House, Singapore 389504 (closed on alt. Wed)

Haron Satay: 1220 East Coast Parkway, East Coast Lagoon Food Village, Singapore 468960

Chuan Kee Satay: Block 51 Old Airport Road, #01-85, Old Airport Road Food Centre Singapore 390051 (closed on Mon & Thur)

13. BBQ Sambal Stingray

Also known as IkanBakar, because Singaporean Malays think sambal (chili sauce) is delicious at the top of stingray, stingray has always been unpopular, but the price has gone up. Traditionally wrapped in banana leaves and barbecue, Sambal sauce made of Belachan (dried shrimp sauce), spices, onions and Indian walnuts was generously suffocated at the top. Lime is usually squeezed on fish before eating.

Best stalls:

Star Yong Kwang B.B.Q. Seafood: Blk 127 Bukit Merah Lane 1, Alexandra Village Food Centre, #01-230, Singapore 150127

Chomp Chomp Hai Wei Yuan Seafood Barbecue: 20 Kensington Park Road, Chomp Chomp, Singapore 557269

B.B.Q. Seafood: 3 Yung Sheng Road, Taman Jurong Market & Food Centre, #03-178, Singapore 618499 (closed on alt. Thur)

14. Chwee Kueh

Singapore and Johor have another kind of breakfast, with most sesame stalls open in the morning and closed at lunchtime. Rice flour and water are mixed together to form the rice cake, then put into little saucers and steamed to produce the typical bowl-like Chwee Kueh shape. At the top are chai poh and chili peppers. Chwee Kueh is a dying industry that the younger generation does not want to continue to engage in, so try it before it disappears forever.

Best stalls:

Ghim Moh Chwee Kueh: 20 Ghim Moh Road #01-31, Ghim Moh Market and Food Centre, Singapore 270020

Bedok Chwee Kueh: Blk 207 New Upper Changi Road #01-53, Singapore 460207

Jian Bo Shui Kueh: 30 Seng Poh Road, #02-05, Tiong Bahru Market and Food Centre, Singapore 168898

15. Biryani

Biryani is a mixed rice dish of Indian Muslim influence made using distinctive long grain rice, usually Basmati rice. A little bit of saffron is added to give the dish its distinct colour. Meats like chicken, mutton, beef or fish is often included. The flavor of the spice is also very heavy, such as cinnamon, clove, bean and bay leaves. The rice grains are usually very dry, and can be matched with the curry or the sour sauce.

Best stalls:

Bismillah Biryani Restaurant: 50 Dunlop Street, Singapore 209379

Taj Authentic Indian Cuisine: 214 South Bridge Road, Singapore 058763 (closed on Sun)

Ali Nachia Briyani Dam: 5 Tanjong Pagar Plaza, #02-04, Singapore 081005 (closed on Sun)

Koothurar: Block 17, Beach Road, Singapore 190017 (closed on alt Tues)

How to go to Singapore from Malaysia

1. Private Taxi Service

Suitable for family or groups is to hire a private taxi. This is the most preferred and popular choices among the rest of transport since the travelling time will be most convenient as compare to others transportation especially if you have young children on board. You can save the most time from your location to Singapore and that of course must depend on both immigration clearance and traffic condition.

Due to high demand, The Rickshaw Run (Main website link) is now providing this transportation services from your location to Singapore too.

How?

–              Simple and easy to make a reservation through online in just few click.

–              We will pick you up at your selected location.

–              With us you can enjoy sit in the car and across border without alight your luggage.

–              Affordable price with 5 stars services experience.

–              Friendly driver with simple English speaking.

2. By bus

Taking bus is also a convenient choice to go to Singapore. However, the defects and weaknesses of this mode of transport still cannot be improved. It frustrates many travellers and makes the journey tiring and unpleasant.

Depart from Johor Bahru’s Larkin Bus Terminal:

Causeway Link

Bus schedule:

https://businterchange.net/johorbus/routes/routeinfo.php?service=CWL