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Singapore Food

Singaporeans also enjoy a wide variety of seafood including crabs, clams, squid (known as sotong in Malay), stingray, oysters and lobsters.

Favourite seafood dishes
  • Barbecued stingray ("hang hir" in Hokkien), smothered in sambal and served on banana leaf. It is also known as Ikan Bakar. Unique in Singapore and uncommon in Malaysia.
  • Chili crab, hard shell crabs cooked in a thick tomato and chili-based gravy.
  • Fried oyster or Oyster omelette, an oyster omelette mixed with flour and fried, garnished with coriander leaves.
  • Black pepper crab, hard shell crabs cooked in a black pepper sauce.
Another highly-noticeable trend in recent times is the growth of vegetarian eating places in Singapore. More people are changing their diet for a healthier lifestyle. The Singapore Vegetarian Society has a list of the vegetarian-food outlets in Singapore.

Western food
Commonly seen dishes like Chicken Chop, Fish and Chips, mixed grills, cheese fries and etc., are generally popular in Singapore, typically spotted in hawker centres, coffee shops and food courts in Singapore.

Singapore popular tropical fruits include the mangosteen, jackfruit, longan, lychee, rambutan and pineapple. Some of these fruits are also used as ingredients for other dishes: iced desserts, sweet-and-sour pork, and certain kinds of salad such as rojak.

A typical open-air kopi tiam in Singapore
  • Bubble Tea, is traditionally made by adding boba balls(made from a mixture of tapioca and carrageenan powder), large or small, to shaken milk black tea.
  • Horlicks Dinosaur, conventional Horlicks served with lots of Horlicks powder on top
  • Milo Dinosaur, conventional Milo served with lots of Milo powder on top
  • Milo Godzilla (aka Milo T-Rex), Milo Dinosaur with a scoop of ice-cream and optional whipped cream
  • Singapore Sling
  • Soya bean milk
  • Sugar cane juice
  • Teh halia tarik, ginger tea with milk pulled (tarik)
  • Teh tarik, tea mixed with evaporated milk, usually Carnation brand. This tea is unique in that during preparation, the tea is tossed repeatedly from one mug to another to create a thick froth (hence the name teh tarik, meaning '"pulled tea"). See picture here.
  • Tiger Beer
Local names for coffee and tea

  • Kopi, coffee
  • Kopi-gau, coffee
  • Kopi-po, coffee
  • Kopi-C, coffee with evaporated milk
  • Kopi-C-kosong, coffee with evaporated milk and no sugar ('kosong" means empty in Malay)
  • Kopi-O, coffee with sugar only
  • Kopi-O-kosong, coffee without sugar or milk
  • Kopi-O-kosong-gau, a strong brew of coffee without sugar or milk
  • Kopi-bing or Kopi-ice, coffee with milk, sugar and ice
  • Kopi-xiu-dai, coffee with less sweetened milk
  • Kopi-gah-dai, coffee with extra sweetened milk
  • Teh, tea with milk and sugar
  • Teh-C, tea with evaporated milk
  • Teh-C-kosong, tea with evaporated milk and no sugar
  • Teh-O, tea with sugar only
  • Teh-O-kosong, plain tea without milk or sugar
  • Teh tarik, the Malay tea described above
  • Teh-halia, tea with ginger water
  • Teh-bing, tea with ice, also known as Teh-ice
  • Teh-xiu-dai, tea with less sweetened milk
  • Teh-gah-dai, tea with extra sweetened milk
Drinks example like the above list could be extra ordered adding more ice or more sugar or milk. For example, one can add the "bing"(Ice in mandarin) suffix to form other variations such as Teh-C-bing (tea with evaporated milk with ice) which is a popular drink considering Singapore's warm weather. See also Ordering at a coffee shop.

These names are indicative of the multi-racial society in Singapore as they are formed by words from different languages, and have become part of the lexicon of Singlish. For example, teh is the Malay word for tea which itself originated from Hokkien, bing is the Hokkien word for ice, kosong is the Malay word for zero to indicate no sugar, and C refers to Carnation, a brand of evaporated milk.

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