Semua makanan · Every recipe we have
All recipes
Every dish we’ve published, newest first. If you’re new here, begin with the foundations — everything else on this site assumes there is a live sambal belacan somewhere in your fridge.
02Noodles & Laksa·210 min·Advanced
Kway Chap粿汁
A Teochew braise platter — broad rice sheets in a peppery soup beside pork, egg, and offal lacquered in a dark five-spice master braise.
06Zi Char & the Wok·75 min·Intermediate
Frog Leg Porridge田鸡粥
Geylang after midnight — field chicken seared with dried chili and dark soy in a claypot, a bowl of silken porridge alongside to cool the fire.
07Charcoal, Satay & Street·40 min·Beginner
Rojakrojak · 罗惹
The word means mixture, and the plate agrees — fruit, jicama, and fritters tossed in black hae ko, tamarind, and chili, buried in crushed peanuts.
08Kueh & Sweets·55 min·Intermediate
Ondeh Ondehondeh ondeh · onde-onde
Pandan-green glutinous balls rolled in fresh coconut, each hiding a core of gula melaka that bursts across the tongue — the reason the kueh exists.
08Kueh & Sweets·115 min·Advanced
Kueh Salatkueh salat · seri muka
Seri muka, the beautiful face — a firm layer of coconut glutinous rice under a smooth pandan custard, the two-tone kueh that Malay and Nyonya kitchens claim.
04The Peranakan Table·90 min·Intermediate
Kueh Pie Teekueh pie tee
Nyonya top hats — crisp fried cups filled with braised bangkwang and bamboo shoot, crowned with prawn and chili, gone in one bite at every party.
04The Peranakan Table·70 min·Beginner
Nonya Chap Chyechap chye
The everyday Peranakan braise — Chinese cabbage cooked soft in taucheo with lily buds, wood ear, and glass noodles, the quiet side that steals a feast.
07Charcoal, Satay & Street·35 min·Intermediate
Orh Luak蚝烙
Small oysters folded into egg and a rice-and-tapioca batter, griddled hard so the edges shatter like lace while the centre stays molten — the Teochew oyster omelette.
02Noodles & Laksa·80 min·Intermediate
Mee Rebusmee rebus
Yellow noodles under a thick sweet-savoury gravy built on mashed sweet potato and fermented soybean, crowned with egg, green chili and lime — the island's most underrated sauce.
02Noodles & Laksa·105 min·Beginner
Mee Sotomee soto
Yellow noodles in a turmeric-gold chicken broth, shredded poached chicken, bean sprouts and a spoon of fierce sambal — the Javanese-Malay soup of the Kampong Glam kitchens.
09Kopitiam & Drinks·15 min·Beginner
Teh Tarikதே தரிக் · teh tarik
Strong black tea, condensed and evaporated milk, pulled between two vessels until it caps with foam — the mamak stall's "pulled tea" and the island's small daily theatre.
05The Indian-Muslim Table·35 min·Beginner
Mamak Mee Gorengமீ கோரெங்
Yellow noodles fried hard with potato, tau kwa and a sweet-hot tomato-chili sauce — the Indian-Muslim stall dish that exists nowhere in India, only in the Malay world.
05The Indian-Muslim Table·120 min·Advanced
Dum Biryaniதம் பிரியாணி
Long-grain basmati and spiced chicken sealed in one pot and cooked on its own steam — the Indian dum tradition, carried to Singapore through Little India's kitchens.
05The Indian-Muslim Table·85 min·Intermediate
Fish Head Curryமீன் தலை கறி
A whole snapper head simmered in a tamarind-sour, coconut-rich South Indian gravy with okra and brinjal — the dish Singapore invented in 1949 and no city else can claim.
07Charcoal, Satay & Street·60 min·Intermediate
Chai Tow Kway菜头粿
Steamed radish cake cut into cubes and fried hard with egg, garlic, and salty preserved radish — the hawker carrot cake that comes two ways, white or black, and neither is wrong.
08Kueh & Sweets·110 min·Intermediate
Min Jiang Kueh面煎粿
A thick, honeycombed griddle pancake folded over a heap of crushed sugared peanuts — the unhurried morning-market kueh that rewards a slow batter and a patient pan.
06Zi Char & the Wok·35 min·Intermediate
Salted Egg Prawns咸蛋虾
Prawns fried crisp, then tossed through salted duck-egg yolk foamed in butter with curry leaves and chili — the mid-2010s craze that ate the whole island.
02Noodles & Laksa·120 min·Intermediate
Prawn Noodle Soup虾面 · hae mee
A rust-red Hokkien broth built entirely from prawn shells and heads, fried till they roar, simmered deep — noodles, sweet prawns, and a spoon of chili over the top.
03Rice & Chicken Rice·40 min·Beginner
Teochew Porridge潮州糜 · muay
Loose Teochew rice porridge — grains swimming in cloudy water, ringed by salty dishes. It came with migration, and it carried the island through leaner years.
07Charcoal, Satay & Street·165 min·Advanced
Char Siu Pau叉烧包
Cloud-white steamed buns that burst open at the top, packed with sweet-savory diced char siu in a glossy oyster-sauce gravy — the dim sum trolley's most requested parcel.
09Kopitiam & Drinks·20 min·Beginner
Kaya Toast & Soft Eggs咖椰吐司
The kopitiam breakfast built at home — charcoal-thin toast, a cold slab of butter, pandan kaya, and eggs steeped barely set under dark soy and white pepper.
03Rice & Chicken Rice·90 min·Beginner
Cantonese Congee广东粥
Rice broken down over an hour into a silken, bowl-clinging porridge, seasoned with century egg and slivered lean pork, ginger and white pepper — Chinatown's cure for everything.
09Kopitiam & Drinks·7 min·Beginner
Milo Dinosaurmilo dinosaur
Iced Milo built strong on condensed milk, then buried under a heaped spoon of undissolved Milo powder — a 1990s mamak invention named for its hump.
08Kueh & Sweets·70 min·Beginner
Ice Kacangais kacang · 红豆冰
A shaved-ice mountain built over red beans, attap chee and jelly, drenched in rose syrup and gula melaka — the machine age of Singapore dessert.
02Noodles & Laksa·60 min·Intermediate
Wonton Mee云吞面
Springy egg noodles tossed dry in dark sauce and lard, crowned with char siu and pork-prawn wontons, a bowl of soup on the side — the Cantonese hawker plate Singapore made its own.
06Zi Char & the Wok·40 min·Intermediate
Har Cheong Gai虾酱鸡
Chicken wings marinated overnight in fermented prawn paste, then twice-fried until the crust shatters and your whole kitchen smells like the sea.
03Rice & Chicken Rice·90 min·Intermediate
Soya Sauce Chicken Rice豉油鸡饭
Cantonese master-stock chicken lacquered mahogany in dark soy and rock sugar, carved over chicken-fat rice — the hawker plate the world started queuing for after 2016.
06Zi Char & the Wok·20 min·Beginner
Sambal Kangkongsambal kangkung
Water spinach seared in belacan sambal over the hottest wok you own — thirty seconds of fire, stems still snapping, the zi char vegetable that earns its place.
07Charcoal, Satay & Street·75 min·Intermediate
Yong Tau Foo酿豆腐
Hakka stuffed tofu gone democratic — springy fish paste pressed into tofu and vegetables, poached in an ikan bilis broth that tastes of patience.
06Zi Char & the Wok·35 min·Intermediate
Cereal Prawns麦片虾
Crisp-fried prawns tossed in a sandstorm of buttery, curry-leaf cereal — a 1990s zi char invention no one asked permission to make, and everyone is glad of it.
06Zi Char & the Wok·80 min·Intermediate
Singapore Curry Chicken咖喱鸡 · kari ayam
The HDB kitchen's Sunday pot — chicken and potatoes in a coconut curry where every community's spice box met, mopped up with baguette or rice, both correct.
01Foundations·80 min·Intermediate
Pandan Kayakaya · 咖椰
Coconut-and-egg jam cooked low over a double boiler, perfumed with real pandan — the green Nyonya school and the brown Hainanese one, told straight.
03Rice & Chicken Rice·180 min·Advanced
Teochew Braised Duck Rice卤鸭饭 · lor ark
A whole duck simmered in a Teochew master braise of galangal, dark soy, and five-spice, sliced over rice in its own gravy — an heirloom pot you keep alive.
07Charcoal, Satay & Street·45 min·Beginner
BBQ Chicken Wings烤鸡翅
Charcoal-blistered wings lacquered in a sweet-savoury marinade, eaten by the lagoon with chili and a squeeze of calamansi — the hawker BBQ pit's easiest genius.
01Foundations·20 min·Beginner
Sambal Belacansambal belacan
Fresh red chilies pounded with toasted belacan and finished with calamansi — the live condiment of the Malay world, made new every day it's eaten.
07Charcoal, Satay & Street·60 min·Intermediate
Sambal Stingraysambal pari · 三巴魔鬼鱼
Stingray wing grilled on a banana leaf under a thick coat of sambal — the BBQ-seafood stall classic that turned a cheap fish into the pride of the coast.
07Charcoal, Satay & Street·60 min·Intermediate
Sataysate · ساتي
Charcoal-grilled skewers of turmeric-marinated chicken with a peanut sauce older than the island — a Javanese-Malay art Singapore made its own by the lagoon.
08Kueh & Sweets·160 min·Advanced
Tau Sar Piah豆沙饼
Balestier's shophouse pastry — flaky spirals of water dough and oil dough wrapped around fried mung bean paste, sweet or salted, worth every rest.
06Zi Char & the Wok·105 min·Beginner
Bak Kut Teh肉骨茶
Pork ribs simmered with whole garlic and a fistful of cracked white pepper — the clear Teochew morning soup of the docks, refills on the house.
06Zi Char & the Wok·65 min·Intermediate
Black Pepper Crab黑胡椒螃蟹
The drier, hotter answer to chili crab — mud crab tossed in butter, toasted black pepper, and dark soy until the sauce clings to the shell instead of pouring.
06Zi Char & the Wok·75 min·Intermediate
Singapore Chili Crab辣椒螃蟹
Mud crab in a chili-tomato gravy ribboned with egg, born on a 1950s Kallang pushcart — Singapore's table-flag dish, with fried mantou for the sauce.
02Noodles & Laksa·115 min·Advanced
Hokkien Mee福建面
Yellow noodles and thick bee hoon braised in a prawn-and-pork stock until they drink it dry — Singapore's wettest, deepest plate of fried noodles.
04The Peranakan Table·135 min·Intermediate
Babi Pongtehbabi pongteh
Pork shoulder and shiitake braised slow with taucheo and gula melaka — the brown, bubbling everyday stew at the heart of the Straits-Chinese kitchen.
02Noodles & Laksa·37 min·Advanced
Char Kway Teow炒粿条
Flat rice noodles seared in lard with sweet dark soy, lap cheong, and cockles — and the honest truth about chasing stall fire on a home burner.
02Noodles & Laksa·150 min·Intermediate
Lor Mee卤面
Hokkien noodles under a dark five-spice gravy thickened to a slow ooze — braised pork, egg ribbons, black vinegar and raw garlic stirred in at the table.
04The Peranakan Table·210 min·Advanced
Ayam Buah Keluakayam buah keluak
The Peranakan benchmark — chicken braised in tamarind gravy with buah keluak, the toxic nut that three days of soaking turns into black, truffle-dark gold.
03Rice & Chicken Rice·255 min·Advanced
Beef Rendangrendang daging
Minangkabau slow science — beef simmered in coconut milk for hours until the liquid vanishes, the oil splits, and the meat fries in its own spiced fat.
07Charcoal, Satay & Street·70 min·Intermediate
Chwee Kueh水粿
Teochew steamed rice cakes with the tremble of just-set custard, buried under dark chai poh fried slow in more oil than you want to know about.
02Noodles & Laksa·95 min·Intermediate
Katong Laksa叻沙 · laksa lemak
Coconut laksa the Katong way — a prawn-sweet gravy over rice noodles cut short for the spoon, the style Janggut hawked along East Coast Road in the 1950s.
03Rice & Chicken Rice·80 min·Intermediate
Nasi Lemaknasi lemak
Coconut rice you can smell from the corridor, sambal fried until it darkens, crisp ikan bilis and peanuts — the Malay kampong breakfast, done properly.
05The Indian-Muslim Table·205 min·Advanced
Murtabakمرطبق · murtabak
Prata dough stretched glass-thin, folded over curried minced mutton and egg, griddled in ghee — the North Bridge Road classic rebuilt at home, fold by fold.
03Rice & Chicken Rice·80 min·Intermediate
Claypot Rice砂煲饭
Rice cooked in the pot it is served in, lap cheong and salted fish laid on top, dark soy over everything — and the bottom crust is the whole point.
05The Indian-Muslim Table·300 min·Advanced
Roti Prataரொட்டி பிராட்டா
The Indian-Muslim griddle bread Singapore eats at 2 a.m. — ghee-rested dough stretched to tissue, folded, and fried until it shatters at the edges.
03Rice & Chicken Rice·100 min·Intermediate
Hainanese Chicken Rice海南鸡饭
A whole bird poached to silk at a sub-boil, rice fried in its fat and cooked in its stock, three sauces standing by — the island's quietest masterpiece.
01Foundations·40 min·Beginner
Basic Rempahrempah
The pounded spice paste underneath half the Singapore canon — shallots, chilies, candlenuts, belacan — built in the right order and fried until the oil returns.