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hokkien mee
Fried Hokkien Prawn Noodles, is a dish comprising thick yellow noodles fried in a rich prawn and pork stock and served with chilli and lime on the side.
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The dish was originally known as Rochor mee because it was first sold at Rochor Road. A Hokkien ex-seaman created this dish in the 1930s.
hainanese chicken rice
This dish consists of chicken served on fragrant rice with some light soy sauce. The dish is topped with coriander and sesame oil and garlic-chilli dip.
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The Hainanese chicken rice dish is said to have taken root in areas like Middle Road, Purvis Street and Koek Road more than 60 years ago.
This dish consists of flat rice noodles and tubular yellow wheat noodles fried in garlic, sweet soya sauce, and lard, with ingredients such as egg, Chinese waxed sausage, fishcake, beansprouts, and cockles. The dish, of Teochew origins, is a familiar one in hawker centres, coffee shops, and food courts in Singapore.
char kway teow
Fried carrot cake, or chai tow kway in the Teochew dialect, consists of cubes of radish cake stir-fried with garlic, eggs, and preserved radish. The dish has two common versions: the white version, which is seasoned with light soya sauce, and the black version, where dark soya sauce is added instead.
carrot cake
Bak kut teh, or pork ribs soup, is a popular Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of fragrant herbs and spices such as garlic, cloves, cinnamon, star anise, fennel seeds and coriander. Referring to the main ingredient in the dish, bak kut teh translates literally to “meat bone tea”.
bak kut teh
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