In a Chinese restaurant in Singapore and wondering what to try on the à la carte menu? Whether it’s your first time eating Chinese or you’re just not too familiar with it, we can help.
Today, we’ll take you through a list of the best Chinese dishes you can eat on the island. Bear in mind that a lot of Chinese food here has already taken on its own characteristics, of course.
That’s thanks to Singapore’s history as a melting pot of culture. Food here is typically tinged by some degree of fusion and often sees a lot of debate over origins.
But we’re not here to have arguments over gastronationalism or food purity. So, let’s get right on to the list of dishes now!
Hainanese Chicken Rice
Ironically enough, we’re starting with a great example of where controversy may arise over the origins of food. The dish is called Hainanese Chicken Rice, yet both Singapore and Malaysia claim its invention.
Regardless of that, though, this is a cracker of a dish. The name comes from the fact that the people who first started cooking it were from Hainan in China.
It’s also believed to be based on another Chinese dish from Hainan called Wenchang Chicken. The Singaporean version has the chicken poached, then dipped in ice.
It’s often served with minced chilli, garlic, soy sauce, ground ginger, and cucumbers. If you want a Peranakan twist to it, get it with nonya achar on the side - the traditional pickle adds a lot of brightness to the dish.
Char Siew
Probably one of the most popular Chinese dishes around the world, Char Siew is basically Cantonese-style barbecued pork.
The spices used in it are typical of Guangdong cuisine, including the classic five-spice powder and soy sauce. As for the meat, it may be taken from different parts of the pig, but it’s always cut into boneless strips to be skewered and roasted over a fire or in an oven.
Char siew is known for the deep red colouring of the pork (on the outside layers). It’s actually due to the seasoning, with some versions even getting an added sugar coating to make them look shiny.
One of the best things about it is that it’s so versatile. It can be used with nearly every carb, from steamed buns to noodles to (of course) rice!
Dim Sum
Well, this one hardly needs definition! Dim sum is one of the most beloved Chinese dishes the world over, and you can definitely find a lot of places to get these bite-sized and assorted morsels.
Most Cantonese restaurants in Singapore actually offer dim sum buffets if you’re in the mood for sharing. Generally, we recommend going this route too - not least since the buffets often cost less than ordering a la carte, especially if you plan to try a lot of dim sum.
Try favourites like Xiao Long Bao, Siew Mai, Chee Cheong Fun, and Har Gao!
Bak Kut Teh
This one’s a bit contentious thanks to its origins, but most people believe it’s based on a Fujianese dish anyway, so it still counts. Besides, you can definitely see - or taste! - the Chinese roots of the dish.
It’s basically a pork rib soup. Most often associated with the Teochew community in Singapore, it’s infused with rich herbal flavours like star anise, cinnamon, and dong quai.
The result is a warming broth with tender, fall-off-the-bone pork ribs. It’s most often served here with youtiao, or fried strips of bread dough. We recommend it when you want hearty, comforting food.
Sichuan Pork
Another popular dish that has undeniable Chinese origins, Sichuan or Szechuan Pork was originally pork slices coated with egg white and starch, then boiled in a spiced broth.
It’s typically served with the broth in this version, which is incredibly hearty and moreish, especially if you like peppery food.
Nowadays, though, you’re more likely to see Sichuan Pork as a stir-fry with vegetables - and it’s still very good this way. As usual, have it with rice!
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