Intangible Cultural Heritage

Indian cuisine

Food Heritage

22 results found.

  • Char Kway Teow

    Char kway teow (炒粿条), or stir-fried flat rice noodles, is a popular dish which can be commonly found in hawker centres, food courts and coffee shops in Singapore.

    Char kway teow (炒粿条), or stir-fried flat rice noodles, is a popular dish which can be commonly found in hawker centres, food courts and coffee shops in Singapore.

  • Rojak

    Rojak is a popular salad dish in Singapore. Although the name of the dish, rojak, is of Malay origin, there are different variations of rojak available in Singapore.

    Rojak is a popular salad dish in Singapore. Although the name of the dish, rojak, is of Malay origin, there are different variations of rojak available in Singapore.

  • 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.

  • 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.

  • 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,

  • Chilli Crab

    Chilli crab is dish made up of stir-fried crabs cooked in a thick, savoury chilli sauce varying in levels of sweetness and spiciness, typically served with small mantou buns (fried or steamed Chinese buns).

  • 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.

  • 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.

  • Chinese Cuisine in Singapore

    chinese cuisine

    Traditional Chinese cuisine in Singapore, such as Hokkien, Teochew, Cantonese, Hakka, and Hainanese cuisines were brought to Singapore by the waves of Chinese immigrants of different ethnicities and origins in the 19th century. These cuisines have moved from simply being prepared for their respective communities to more diverse forms today.

  • Making of Soya Sauce

    Making of Soya Sauce

    Chinese sauces, such as soya sauce, have been made in Singapore for around a century.

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