Intangible Cultural Heritage

Indian cuisine

Food Heritage

22 results found.

  • Hainanese Curry Rice

    fried pork

    A plate of Hainanese curry rice usually comprises rice, braised cabbage, and a pork chop, drenched in fragrant curry. Other signature components are braised pork cooked in the Hokkien or Peranakan style, and chicken curry.

  • Fish Head Curry

    Fish head curry

    Fish head curry is an iconic dish in Singapore: the head of a sea bream, served with vegetables in a spicy curry. It is a dish that represents the fusion of various cultures and a reflection of Singapore’s multicultural identity.

  • Indian Cuisine in Singapore

    indian cuisine

    Indian cuisine comprises diverse and rich culinary traditions from the Indian sub-continent. In Singapore, Indian cuisine includes Tamil Muslim cuisine, South Indian as well as North Indian cuisines and various other regional traditions.

  • Eurasian Cuisine in Singapore

    eurasian cuisine

    Eurasian cuisine in Singapore features a myriad of European and Asian influences, and is characterised by strong and rich flavours, with Portuguese and Malay influences featuring most strongly due to the ancestral heritage of the local Eurasian community.

  • Peranakan Cuisine in Singapore

    peranakan cuisine

    Peranakan cuisine can be described as a hybrid of Chinese (mainly Hokkien but also Hainanese), Malay, Indian, Thai and Western colonial (Portuguese, Dutch and English) influences.

  • Malay Cuisine in Singapore

    malay cuisine

    Malay cuisine in Singapore is diverse and rich in traditions. In the past, many Malays were seafaring people and their diet usually included a huge amount of seafood such as squid, prawn and especially fish.

  • Nasi Lemak

    Nasi lemak is a rice dish commonly served with roasted nuts, egg, ikan bilis (anchovies), and slices of cucumber. Literally meaning “fatty rice” in Malay, nasi lemak’s distinctive taste comes from cooking the rice in coconut milk and pandan leaves which gives the dish its rich flavour and fragrant aroma.

  • Kueh Tutu

    Queues at Tan’s Tutu Coconut Cake, which is run by Ms Tan Bee Hua, the daughter of Mr Tan Eng Huat–the creator of kueh tutu.

    Kueh tutu is a small steamed cake made of finely pounded rice flour, typically with ground peanuts or grated coconut filling.

  • Traditional Breakfast of Kaya and Kopi

    Mr Wong Lu Shen, owner of Ah Seng (Hai Nam) Coffee, toasting bread over charcoal embers at his stall.

    A traditional style of breakfast comprising of kaya — an egg jam made with coconut milk and sugar — on charcoal-grilled toast, paired with two soft boiled eggs, and Hainanese-style kopi (coffee) or tea,

  • Laksa


    Laksa is a popular dish in Singapore, containing influences from Chinese, Malay, and other cultures.

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