Dishes

Singapore's unofficial national dish: poached or roasted chicken over rice cooked in chicken stock with ginger and pandan, served with chilli-garlic sauce and dark soy.

Flat rice noodles stir-fried over high heat with dark soy, egg, Chinese sausage, cockles and bean sprouts. The prized smoky aroma is called wok hei.

Thick rice noodles in a spicy coconut curry broth with prawns, fishcake and cockles, topped with laksa leaf. The Katong style cuts noodles short so you only need a spoon.

Malay coconut rice with crispy anchovies, peanuts, egg, cucumber and sambal chilli — plus add-ons like fried chicken wing or fish. Breakfast classic, great any time.

Skewers of marinated chicken, beef or mutton grilled over charcoal, served with peanut sauce, rice cakes (ketupat), cucumber and onion.

Yellow noodles and rice vermicelli braised in a rich prawn-and-pork stock, finished with prawns, squid and sambal, with lime on the side.

No carrots: cubes of radish rice cake fried with egg, garlic and preserved radish. “Black” is sweet with dark soy; “white” is crisp and savoury.

Teochew minced-pork noodles: springy mee pok tossed in vinegar, chilli and lard, with minced pork, liver, dumplings and mushrooms. Dry or soup.