Singapore and the Foodie Dream

Singapore has been my dream travel destination for the longest time, and I finally checked it off my list this winter. A big part of why I was looking forward to Singapore so much was the iconic food scene that features a blend of many cuisines, such as Malay, Indian, and Chinese, and the foodie in me was dying to witness it myself. Here's a quick recap of my Singapore foodie experience.

CAFES AND SNACKS

A traditional Singaporean coffee shop is called a "kopitiam." "Kopi" = coffee and "tiam" = shop. Singaporeans order coffee by specifying the amount of coffee, sugar, and milk they want in their order. For example, "Kopi-Gau" means a strong coffee while "Kopi-O" means coffee with no milk. My personal favorite was "Kopi-Gah Dai", which means coffee with more milk and sugar. Singaporeans use condensed milk in their kopi, presenting a thicker, sweeter, richer taste that makes each cup of kopi feel more like a delectable dessert rather than a drug-like shot of caffeine. The serving sizes are also noticeably smaller than American coffee cups.

An image of kaya toast, which is traditionally served with eggs for breakfast

Kopitiams also commonly have "Kaya toast", which is a grilled toast with butter and kaya jam inside. Kaya jam is made of coconut milk, sugar, and eggs, presenting a light and sweet flavor that pairs well with the thick butter. While I normally avoid toast in America, I really liked the Kaya toast for being light and coconut-y.

Teas in Singapore blend together the Indian and Chinese cultures very well. "Teh Tarik" is a traditional Singaporean hot milk tea drink that translates to "pulled tea", meaning that the server has poured the tea between 2 cups repeatedly to produce a layer of foam on top of the drink. Just like kopi, teh tarik features condensed milk and a sweet palate, similar to boba tea or Hong Kong milk tea.

HAWKER CENTERS

The popular Maxwell Hawker Center, located in Chinatown

Hawker Centers are similar to food halls yet completely different. They feature several dozens (or hundreds) of small, modest food stalls lined up in long rows, serving affordable, local food. Hawker Centers are where locals go to grab a quick bite in the middle of their busy day, hence the more affordable, modest atmosphere. I spent roughly $5-7 per meal at a Hawker Center, which is significantly less than the over-priced food halls in the US.

Food stalls in Hawker Centers typically display large pictures of their menu items. Rather than focusing on the ambiance and customer service, Hawker Centers double down on staying true to their cuisines and presenting the highest-quality, traditional recipes. I tried traditional South Indian dishes such as appam, dosai, and kootu at some food stalls, and they tasted just like my family would make them at home.

I wish I had tried more Malay food, but I wasn't able to find a lot of vegetarian options because Malaysian cuisine often features seafood and beef. However, I really enjoyed the noodle and curry dishes from a mix of Chinese and Malay food stalls.

TRADITIONAL DISHES

I wish I could list all the traditional Singaporean dishes, but that would be a separate post itself. Here are some standout dishes that I had:

Mee Goreng - This is an Indonesian-inspired stir-fried noodle dish that has a sweet and savory taste. The noodles are round, and I appreciated the depth of flavoring that featured soy sauce, sesame, garlic, and more. I felt some Indian influence with the curry powder and spice palate.

Mee Goreng

Char Kway Teow - Another stir-fried noodle dish that reflects more of the Malaysian culture. These are flat noodles with more of a smoky, savory taste rather than the sweet taste of Mee Goreng.

Curry Laska - This is a traditional Malaysian curry that features a coconut milk base and vegetables. While the coconut milk makes this curry feel creamy, the dish never feels too heavy because it is usually watered down to make the sweet, rich coconut milk more hidden and subtle. It pairs well with steamed white rice.

Curry Laska

FINAL THOUGHTS

How can American restaurants draw inspiration from the simple Hawker street food stalls? Or the traditional kopitiams? Singapore was foodie heaven to say the least, not because of the upscale, bougie, over-priced options, but because of the beauty in simplicity. Something as basic as coffee/tea with condensed milk or a tiny food stall with hot, fresh Char Kway Teow was enough.  Singapore's food scene complemented the Singaporean way of life, showcasing the diverse flavors and cultures of Singapore while providing both a popular tourist spot and local spot in one.