Singapore Food Glossary

Known as 'Red Tortoise Cake', this is a small round or oval-shaped Chinese pastry with soft, sticky glutinous rice flour skin wrapped around a sweet filling in the centre. It is molded to resemble a tortoise shell and rests on a square piece of banana leaf.

Spicy pickled vegetables, typically cucumber, carrot, and pineapple, tossed in a vinegar, sugar, and chilli mixture with crushed peanuts and sesame seeds.

Staple leafy vegetables like Kang Kong, Kai Lan, and Chye Sim, usually stir-fried with garlic or oyster sauce.

Known as 'Red Tortoise Cake', this is a small round or oval-shaped Chinese pastry with soft, sticky glutinous rice flour skin wrapped around a sweet filling.

Minced meat noodles. A hawker staple consisting of noodles tossed in vinegar, chilli, and pork lard, topped with minced pork, pork slices, meatballs, dumpling, and sometimes braised mushrooms.

Pork rib soup. Simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.

A hardened block of fermented shrimp paste, sun-dried and toasted. It creates the pungent, savoury base for many Southeast Asian curries, sambals, and stir-fries.

A rhizome similar to ginger but with a piney, citrusy and sharper flavour. It is harder and woodier than common ginger and is a key ingredient in laksa and curry pastes.

The seed of the Kepayang tree, poisonous when fresh but edible after fermentation. Known as the 'Asian Truffle' for its earthy, chocolatey, slightly bitter taste. Essential in Peranakan cuisine, notably Ayam Buah Keluak.

Sweet and salty dried meat (similar to jerky), usually pork, which is barbecued over charcoal. A staple during Chinese New Year.

A bright pink drink consisting of evaporated milk or condensed milk flavoured with rose cordial syrup.

Hand-made flat noodles served in a soup (usually anchovy-based) with minced meat, vegetables, an egg, and fried anchovies.

Local barbecue (like Satay or Stingray) often involves charcoal grilling and heavy use of marinades or sambal basting.

Used generously in 'Western' hawker dishes or modern zi-char dishes (like Cereal Prawns or Coffee Ribs) for richness.

In Traditional Chinese Medicine and local cooking, balance refers to the harmony of 'heaty' and 'cooling' foods to maintain health.

Simple cooking techniques and recipes suitable for those just starting their culinary journey in the kitchen.

Recipes or techniques that are easy to follow and don't require advanced skills or special equipment.

Pork slowly cooked in soy sauce, spices, and aromatics until tender. A classic home-cooking dish served over rice.

Affordable meals that offer great value. Hawker centres are famous for providing delicious food at wallet-friendly prices.

Known as 'Buah Keras', these oily nuts are pounded into spice pastes (rempah) to add richness, thickness, and a nutty flavour to curries.

An iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. It may also contain red beans, glutinous rice, grass jelly and creamed corn.

Stir-fried flat rice noodles. Traditionally stir-fried in pork fat with crisp croutons of pork lard, it is a favourite local dish rich in 'wok hei'.

Mud crabs stir-fried in a semi-thick, sweet and savoury tomato and chilli-based sauce. Despite its name, it is not very spicy.

To reserve a seat in a hawker centre, usually by placing a packet of tissue paper on the table.

A fermented shrimp sauce made of small shrimps (geragau), salt, and rice. It is salty and savoury, often served with chillies, shallots, and lime juice as a dipping sauce.

A small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell.

Steamed rice cakes topped with diced preserved radish (chai poh) and served with chilli sauce.

A dish of a whole red snapper head stewed in a curry with assorted vegetables such as okra and eggplant. It is of South Indian origin with Chinese and Malay influences.

The rich, creamy liquid extracted from grated coconut flesh. Essential for curries, laksa, and desserts like Chendol.

An earthenware pot that retains heat well, used for slow-cooking stews or making Claypot Rice with a crispy crust.

Dishes that evoke nostalgia and warmth. In Singapore, this usually means carb-heavy, savoury soups or noodles like Mee Rebus or Porridge.

Fried Carrot Cake. Not a sweet cake, but a savoury stir-fry of radish cake cubes (made from rice flour and white radish), eggs, and preserved radish.

The most versatile protein. From poached Hainanese Chicken to deep-fried Har Cheong Gai, it is a staple.

Aromatic leaves from the curry tree. Essential for Southern Indian and Peranakan curries, and Cereal Prawns.

Clear soup dessert. A refreshing bowl of longans, barley, agar strips, and dates. Can be hot or cold.

Economy rice. A self-service meal where diners choose from a variety of pre-cooked dishes served over rice.

The traditional material for woks. It heats quickly, seasons well over time, and is essential for achieving proper wok hei.

Stir-fried flat rice noodles. A hawker favourite rich in wok hei, cooked with eggs, prawns, cockles, and Chinese sausage.

Singapore's national dish. Poached chicken served with fragrant rice cooked in chicken stock, accompanied by chilli and ginger sauces.

A rich, coconut-based curry with tender chicken pieces and potatoes. A staple home-cooked dish across all communities.

Food memories from growing up. Many Singaporeans have deep nostalgic connections to dishes from their childhood.

The cornerstone of local spice. From bird's eye to dried varieties, chillies provide the heat in sambals, curries, and condiments.

A historic district in Singapore known for traditional hawker food, temples, and cultural heritage sites.

The most important festival for Chinese Singaporeans, celebrated with reunion dinners, traditional snacks, and auspicious foods.

The practice of sharing dishes family-style, central to Singaporean dining culture at home and in restaurants.

Essential accompaniments like chilli sauce, dark soy sauce, and sambal that complete many local dishes.

Rice porridge. Comfort food cooked until the grains break down into a silky consistency, often served with savoury toppings.

Understanding the chemistry behind cooking techniques like the Maillard reaction, caramelisation, and emulsification.

Practical advice and shortcuts passed down through generations to make home cooking easier and more delicious.

Essential kitchen equipment for local cooking, including woks, claypots, and steamers.

In TCM, foods that reduce body heat like cucumber, barley water, and watermelon. Eaten to balance 'heaty' foods.

A hawker dish of rice topped with various curries and sides, similar to Japanese curry rice but with local flavours.

A dessert soup made from split mung beans, thickened with sweet potato flour and served with youtiao (dough fritters).

Local desserts ('Tong Shui') are often soups (e.g., Cheng Tng, Red Bean Soup) or shaved ice, providing a sweet end to a spicy meal.

A popular durian variety known for its bittersweet taste and creamy texture. Less intense than Musang King.

Local sweet treats ranging from traditional kueh to refreshing iced desserts like ice kachang and chendol.

Cantonese-style small plates served with tea. Popular items include har gow, siew mai, and char siew bao.

The 'King of Fruits'. A spiky tropical fruit with creamy, pungent flesh that's beloved by locals despite its strong smell.

The Malay version of a curry puff. It usually has a thicker, flakier crust and is filled with potatoes and sardines or chicken.

Also known as 'cai fan'. An affordable, customisable meal where you pick your own dishes to go with rice.

Noodles (mee pok or mee kia) served either dry or in soup with fishballs, fishcake slices, and sometimes minced meat and fish dumplings.

Seafood purchased the same day it was caught. In Singapore, 'fresh' often implies it has not been frozen, ideal for steaming.

Deep-frying is a beloved cooking method here, from snacks like Goreng Pisang to main dishes. A guilty pleasure.

A powder blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. Key for Hgoh Hiang and braises.

Special dishes prepared for celebrations like Chinese New Year, Hari Raya, Deepavali, and Christmas.

A hawker dish of fresh sliced fish in clear or milky broth, served with rice or bee hoon noodles.

The complex taste profiles in local food, balancing sweet, salty, sour, spicy, and umami elements.

Curated recommendations for the best places to eat, from hawker centres to restaurants.

Palm sugar derived from the coconut palm. It has a complex, butterscotch-like falvour and is used extensively in local desserts like Chendol and Ondeh Ondeh.

Banana fritters. Bananas battered and deep-fried until golden and crispy.

A fundamental aromatic. In local cooking, it is often chopped finely and fried until golden to infuse oil, or added raw to chilli pastes.

A district famous for its late-night food scene, durian stalls, and traditional shophouse architecture.

Poached chicken and seasoned rice, served with chilli sauce and usually comes with cucumber garnishes.

A dish of stir-fried egg noodles and rice noodles with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, sambal sauce and lime.

Prawn paste chicken. Chicken wings marinated in fermented shrimp paste (har cheong) and other seasonings, then battered and deep-fried.

Thin, coin-sized discs made from the fruit of the Chinese hawthorn. A classic childhood snack with a sweet and tangy flavour.

The act of negotiating a price. While less common in shops, asking for a 'discount' or extra spring onions is common practice at wet markets.

The every-day dishes found in open-air food centres. Affordable, delicious, and the heart of Singaporean dining.

A food vendor operating from a stall, typically in a hawker centre. The backbone of Singapore's food culture.

Singapore's UNESCO-recognized food heritage. The tradition of affordable, diverse, quality food served in open-air centres.

Affordable, delicious food sold at hawker centres. Represents Singapore's multicultural culinary heritage.

Open-air food courts housing multiple food stalls. The heart of Singapore's food culture.

Plural of hawker centre. Singapore has over 100 hawker centres serving millions of meals daily.

Residential neighbourhoods in Singapore, known for authentic local food away from tourist areas.

In TCM, foods that increase body heat like fried foods, durian, and spicy dishes. Should be balanced with 'cooling' foods.

Medicinal teas brewed from Chinese herbs. Common varieties include chrysanthemum tea and liang teh (cooling tea).

Lesser-known food stalls or restaurants that offer exceptional quality, often discovered through local recommendations.

Traditional recipes passed down through families. Often simpler than restaurant versions but deeply comforting.

The art of preparing meals at home, preserving family recipes and cultural traditions through food.

A shaved ice dessert topped with red syrup, condensed milk, corn, red beans, and various jellies.

Dried anchovies. They are deep-fried for Nasi Lemak toppings or boiled to create a sweet, savoury soup stock.

A sweet coconut jam made from coconut milk, eggs and sugar (and sometimes pandan). Commonly eaten on toast for breakfast.

Coffee. In local context, it refers to Nanyang-style coffee roasted with sugar and margarine, brewed in a sock filter, and mixed with condensed milk.

Black coffee with sugar.

Coffee with evaporated milk and sugar.

A Teochew dish of flat, broad rice sheets in a dark soy broth, served with sides of braised pork, offal, tofu, and hard-boiled eggs.

A Sarawakian Chinese favourite, consisting of dry noodles tossed in a savoury pork and shallot mixture, topped with minced meat and char siew.

The mastery of using a cleaver or knife to slice, dice, and mince. In Chinese cooking, uniform cuts ensure even cooking during quick stir-fries.

Toasted bread spread with kaya (coconut jam) and butter, traditionally served with soft-boiled eggs and kopi.

Clever shortcuts and tips that make cooking easier, faster, or more efficient in the home kitchen.

Essential equipment and pantry staples needed to cook local dishes at home.

Traditional knowledge passed down from generations, including cooking tips, ingredient selection, and meal planning.

Traditional coffee shop serving local beverages and food. A social hub for neighbourhoods across Singapore.

Traditional bite-sized snacks or desserts, often made from rice flour, coconut, and palm sugar.

A spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Katong Laksa is the most famous variant in Singapore, featuring a coconut milk-based curry broth.

Also known as Vietnamese coriander. It has a spicy, lemony aroma and is an essential garnish for Laksa, giving the dish its distinctive fragrance.

Yellow noodles served in a thick, starchy, dark gravy made from corn starch, spices, and eggs. Toppings include ngo hiang, fish cake, and braised egg.

A tropical fruit similar to lychee but smaller and browner. Dried longan is used to sweeten soups and tonics.

Supper culture. Many hawker centres and restaurants operate late, serving the after-hours crowd.

A fragrant stalk used in curries, sambals, and soups. Adds a citrusy, herbal note to dishes.

Traditional beverages like kopi, teh, bandung, and barley water that accompany local meals.

The diverse cuisines of Singapore, blending Chinese, Malay, Indian, and Peranakan influences.

Beloved dishes that Singaporeans grew up eating. Comfort food that evokes nostalgia and home.

Tropical fruits popular in Singapore like durian, mangosteen, rambutan, and longan.

Midday meal, often eaten at hawker centres or kopitiams by office workers and students.

Yellow noodles served with a thick, spicy potato-based gravy and garnished with a hard-boiled egg, spring onions, bean sprouts, fried shallots, dried tofu and lime juice.

Rice vermicelli served with a spicy, sweet and sour gravy made from tamarind, sugar, shrimp, and belacan.

Spicy fried noodles. Yellow noodles stir-fried with garlic, onion, shallots, fried prawn, chicken, chili, cabbage, tomatoes, egg, and other vegetables.

Flat, yellow egg noodles. Often served with fishballs and minced meat.

Thin, yellow egg noodles.

A stored pancake or pan-fried bread which is commonly found in Saudi Arabia, Yemen, India, Indonesia, Malaysia, Singapore, Brunei, and Thailand.

A stone tool used to crush and grind ingredients into a fine paste (rempah). It releases essential oils better than a food processor.

The chemical reaction between amino acids and sugars that creates browning and complex flavours in cooked food.

Traditional Malay cuisine featuring rich curries, aromatic spices, and coconut-based dishes.

Also known as Musang King. The most prized durian variety, famous for its rich, bittersweet, creamy flesh.

Food and memory are deeply connected. Many dishes evoke powerful nostalgic feelings and childhood recollections.

Singapore's Mass Rapid Transit system. Many famous hawker centres are conveniently located near MRT stations.

Fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish.

A mixed rice dish made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), and sometimes, in addition, eggs and/or potatoes.

Steamed rice served with pre-cooked dishes, originating from Padang city, the capital of West Sumatra province, Indonesia.

Five-spice meat roll. A dish consisting of various deep-fried meats and vegetables wrapped in bean curd skin.

Authentic local food found in residential heartlands, often with generations of history and loyal customers.

The sentimental longing for dishes from childhood or earlier times, a powerful driver of food preferences.

Referring to Peranakan women and their distinctive cuisine. Nyonya food blends Chinese and Malay influences.

Boiled rice cake stuffed with liquid palm sugar (gula melaka) and rolled in grated coconut. The sweet liquid bursts in your mouth when bitten.

A grilled fish cake made of ground fish meat mixed with tapioca starch and spices. It is usually wrapped in a banana leaf.

Oyster omelette. A dish of starch (typically potato starch) mixed with egg and fried with small oysters. Garnished with coriander leaves and served with a tangy chilli sauce.

See 'Orh Luak'. A crispy, sticky egg omelette studded with plump oysters, served with intense chilli.

A legendary hawker centre known for its wide variety of excellent stalls, many operating for decades.

Chewy pandan-flavoured glutinous rice balls filled with liquid gula melaka, rolled in fresh coconut.

Convenient cooking method where entire meals are prepared in a single pot, minimising cleanup.

The art of ordering at hawker centres, including local lingo and etiquette for different cuisines.

A tropical plant whose leaves are used for flavouring in Southeast Asian cooking. Known as the 'Asian Vanilla'.

A fresh spring roll. A thin, paper-like crepe or pancake wrapper filled with jicama (turnip), bean sprouts, lettuce, egg, and peanuts.

Steamed bun with filling (sweet or savoury).

Traditional rectangular popsicles on a stick, made with coconut milk and available in local flavours like red bean, durian, and corn.

A primary protein in Chinese Singaporean cuisine, used in dishes ranging from Bak Kut Teh (ribs) to Wanton Mee (in char siew and dumplings).

The store of non-perishable ingredients. A well-stocked Singaporean pantry includes dried goods, sauces, and spices ready for any meal.

Often used in curries (like Curry Chicken) or deep-fried in puffs (Curry Puffs). They act as a sponge for rich gravies.

Used in savoury cooking (like Rojak or curries) for its tartness, or eaten fresh. The acidity cuts through rich coconut milk.

Fermented shrimp paste, fine and pinkish-grey. Used as a marinade for fried chicken (Har Cheong Gai). Funky and savoury.

Core ingredients every Singaporean kitchen should have: soy sauces, oyster sauce, fish sauce, and dried goods.

Descendants of Chinese immigrants who settled in the Malay archipelago. Known for their unique fusion cuisine.

Buttery pastries filled with spiced pineapple jam. An essential Chinese New Year treat.

Rice cooked with extra water until soft. Comfort food served plain or with savoury toppings like century egg.

See Roti Prata. Crispy, flaky flatbread served with curry, popular for breakfast and supper.

Auspicious symbolism in festive foods. Many Chinese New Year dishes represent wealth and good fortune.

A spice paste that forms the base of many Malay and Peranakan curries. Made by pounding or blending ingredients like chillies, shallots, garlic, lemongrass, galangal, turmeric, and candlenuts.

A South Indian flatbread made by frying stretched dough flavoured with ghee (Indian clarified butter), it is usually served with fish or mutton curry.

A traditional fruit and vegetable salad dish found in Indonesia, Malaysia and Singapore. The term 'Rojak' is Malay for mixture.

An omelette sandwich. A baguette-type loaf filled with fried egg, minced meat (chicken or mutton), and onion.

The staple grain of Singapore. From plain white rice to fragrant chicken rice, it anchors most local meals.

An essential appliance in Singaporean kitchens, used not just for rice but for one-pot meals and steaming.

A South Indian flatbread, crispy on the outside and fluffy inside. Served with curry for dipping.

Seasoned, skewered and grilled meat, served with a sauce. It is usually consisting of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu.

A hot sauce or paste made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.

Barbecued stingray smothered in sambal paste and served on a banana leaf.

A steamed dumpling made of rice flour and tapioca flour, filled with shredded bamboo shoots (or turnips) and dried shrimps.

Mutton bone marrow soup. A dish consisting of mutton bones stewed in a sweet and spicy red gravy.

The fundamental seasoning of Chinese cooking. Comes in 'light' (salty, for flavour) and 'dark' (thick, less salty, for colour) varieties.

A gentle cooking method using moist heat. Preferred for cooking fresh fish to preserve its delicate texture and natural sweetness.

Distinct from dry Belacan. This is a thick, black, molasses-like paste used specifically in Rojak. It has a powerful, pungent sweetness.

Fresh fish, prawns, crabs, and shellfish are central to Singaporean cuisine, especially in zi char and hawker fare.

The process of treating cookware (like woks) to create a natural non-stick surface, or adding flavour to food.

The diverse, multicultural cuisine of Singapore, recognised globally for its hawker culture and fusion flavours.

Traditional foods and cooking methods passed down through generations, representing cultural identity.

Singapore's colloquial English, incorporating words from Hokkien, Malay, and Tamil. Essential for ordering kopi.

The aromatics that define local cooking: star anise, cinnamon, turmeric, cumin, and more.

Traditional cakes cooked by steaming, like huat kueh (prosperity cake) or ma lai gao (Malay sponge cake).

A classic Cantonese and Teochew preparation where fresh fish is gently steamed to preserve its delicate flavour.

High-heat, quick cooking technique essential for achieving wok hei. The foundation of local noodle and vegetable dishes.

Late-night eating culture unique to Singapore. Many hawker centres and restaurants serve food past midnight.

Tea with condensed milk and sugar.

Black tea with sugar.

Pulled tea. Hot milk tea that is poured back and forth ('pulled') to create a thick froth and cool it down.

Known as 'Bunga Kantan'. The pink bud of the ginger plant. It has a unique, floral, piquant flavour and is key in Rojak and Laksa.

Soybean curd. A dessert made with very soft silken tofu. It is usually served with a clear sweet syrup infused with pandan.

Also known as Dosa. A fermented crepe or pancake made from rice batter and black lentils.

A major Chinese dialect group in Singapore. Their cuisine is known for light, clear soups, steaming, and braising (like Kway Chap and Steamed Fish).

Asam. The pulp adds a sour, fruity acidity to dishes like Mee Siam, Assam Laksa, and some fish curries.

Fried beancurd puffs. They are spongy and airy, perfect for soaking up curry gravies or herbal soups.

Traditional Chinese Medicine. Influences local eating habits through concepts of 'heaty' and 'cooling' foods.

Cooking methods essential to local cuisine: wok frying, steaming, braising, and pounding spice pastes.

A heritage neighbourhood known for its pre-war architecture, famous hawker centre, and traditional kueh stalls.

Heritage recipes passed down through generations, preserving cultural identity through cuisine.

Chinese medicinal practices that influence food choices, including herbal soups and tonics.

Old-school treats like kueh, biscuits, and candies that evoke childhood memories.

Cultural practices around food, from festive dishes to family recipes and dining customs.

A golden-yellow spice that adds colour and earthy flavour to curries and rice dishes.

A category of savoury fried snacks from India. Common types include Masala Vadai (made from lentils) and Medu Vadai (doughnut-shaped).

Cantonese noodle dish. In Singapore, it is often served 'dry' with slices of char siew (roasted pork), leafy vegetables, and whole wontons (dumplings) on a bed of egg noodles dressed in a dark sauce.

A type of Chinese dumpling commonly found across regional styles of Chinese cuisine.

A traditional market selling fresh meat, live seafood, and produce. Named for the wet floors washed down regularly specifically in the fresh food sections.

A versatile round-bottomed cooking pot. Essential for conducting high heat to achieve 'wok hei' (breath of the wok) in stir-fries.

Sharp, earthy, and distinctly heaty. Unlike black pepper, white pepper provides a pure, intense spice without the floral notes, essential for Bak Kut Teh and soups.

Egg noodles served with char siew and wontons. Can be 'dry' (tossed in sauce) or in soup.

The 'breath of the wok'. The smoky, charred flavour achieved through high-heat wok cooking. Prized in local dishes.

A raw fish salad. It usually consists of strips of raw fish, mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients.

A deep-fried ring of mashed taro, filled with stir-fried vegetables, chicken, and cashews.

A Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste.

Dough fritters or 'Chinese Crullers'. Deep-fried strips of dough, airy and crispy. Perfectly dunked in Kopi, porridge, or Rojak.

Hokkien for 'cook and fry'. Refers to home-style dishes cooked to order, usually at a coffee shop stall. Similar to a Chinese fast-food restaurant but with a huge variety of a la carte dishes.

Noodles with soybean paste. A Chinese dish consisting of thick wheat noodles topped with zha jiang sauce.