B - Butter Chicken
Let’s just put it this way: if you haven’t tried butter chicken, you haven’t lived. When cooked right, the butter chicken can make for a scrumptious and unparalleled gastronomic experience. The butter chicken curry is essentially a yoghurt and spice marinated chicken drenched in a creamy, velvety curry bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin, turmeric and with a cinnamon tang. Best eaten with basmati rice or naan, this is one curry dish you cannot miss out on eating while in Singapore. Give the delectable Butter Chicken a try at Zaffron Kitchen, one of our favourite spots to have a fix of this ultimate comfort food dish. Photo: Curry Garden (Facebook) C - Chili Crab
Often referred to as one of Singapore’s prized national dishes, the chili crab has now evolved to become one of the most beloved dishes among families in Singapore and is a definite must-try if you’re visiting the city. Crabs - typically of the black mud crabs variety - are cooked in a thick sauce that somehow manages to taste sweet, salty with a tinge of sourness at the same time. Not into spicy dishes? Don’t be fooled by its name: the chili crab is not spicy at all, just fragrant. Besides chili crab, the black pepper crab is another Singaporean favourite. The Chili Crab Meat Bun dish at the scenic Majestic Bay Seafood Restaurant definitely tops our list for one the best chili crab renditions in the city. P.S. The bayside views don't hurt either. MAJESTIC BAY SEAFOOD RESTAURANT UOB Special: 1-for-1 Signature chilli crab meat bun (6 pcs) worth SGD13.80.
Valid till 31 Oct 2017. UOB Dining Privileges' General T&Cs apply.
Below Flower Dome, Gardens by the Bay, 18 Marina Gardens Drive #01-10 Photo: Majestic Bay Seafood Restaurant A - Abalone
Without doubt, the abalone is an ingredient much loved by Singaporean Chinese families, and is often used in many traditional cuisines particularly during festive occasions like Chinese New Year. From abalone soups to fresh abalone dishes, there are a wide variety of scrumptious ways to enjoy the abalone in the city. When we're looking to treat ourselves to an indulgent abalone feast, the Braised 3 Head Abalone with Black Truffle at the scenic
Wok°15 Kitchen at One°15 Marina is our top pick.
WOK°15 KITCHENUOB Special: 1-for-1 a la carte seafood and meat items.
Valid till 31 December 2017. UOB Dining Privileges General T&Cs apply.
11 Cove Drive, #01-01Photo: Wok°15 Kitchen (Facebook) D - Dosai
Dosa (or thosai) is a popular crisp, savoury pancake of South Indian origins that has wedged itself firmly as a local food favourite. It is usually served with a spiced lentil curry and a few fragrant coconut-based chutneys. Such is the popularity of this dish, particularly as a late-night supper fix, that you’d be surprised at the variety available: from cheese thosai to paper or masala thosai, there are infinite ways to enjoy it. For a thosai dining experience you won't forget, we definitely recommend checking out Madras New Woodlands Restaurant at Upper Dickson Road!
Madras New Woodlands Restaurant, 14 Upper Dickson Road
Photo: Getty Images
E - E-Fu Noodles
E-Fu noodles are essentially long and flat Cantonese egg noodles made from wheat flour that have been deep-fried in a flattened, nest-like shape before being dried. It is distinctive from other Chinese noodles with its golden yellow colour and springy, chewy texture. Braised E-Fu Noodles are a classic dish often served in Chinese banquets and formal dinners. The noodles can be enjoyed in a variety of scrumptious dishes - like the Lobster E-Fu or Crab E-Fu. Without doubt, one of our favourite E-Fu noodle dishes in the city has to be the Braised E-Fu Noodles with Canadian Lobster at Ah Yat Seafood Restaurant.
AH YAT SEAFOOD RESTAURANT
UOB Special: 1-for-1 set menu.
Valid till 31 October 2017 at The Grandstand outlet only. Complimentary set must be of lower or equivalent value to item ordered. UOB Dining Privileges' General T&Cs apply.
200 Turf Club Road, #03-01/02
Photo: Getty Images
F - Fish Head Curry
The Fish Head Curry is a dish unique to Singapore, and beautifully epitomises our cultural melting pot. The dish mixes the spices of a classic South Indian Curry with the fish head - a delicacy among the Chinese. The dish features the head of a red snapper semi-stewed in an Indian Kerala-style curry with assorted vegetables such as eggplant and ladies' fingers, and served with either rice or bread. The Fish Head Curry at
Curry Gardenn definitely ranks as one of our favourite spots to get a fix of this absolutely mouthwatering stew.
CURRY GARDENNUOB Special: 1-for-1 Fish Curry Special
Valid till 31 October 2017 at The Grandstand only. UOB Dining Privileges’ General T&Cs apply.
Curry Gardenn, 200 Turf Club Road, #01-06Photo:
Curry Garden (Facebook) G - Gado Gado
Gado-gado is perhaps one of the best-known dishes from Indonesia, that has also secured its place in local Singaporean Malay cuisine. However, it can admittedly be somewhat of a mission to find the dish as not many hawker stalls carry it.
The aptly named dish literally translates to “mix mix”. It is essentially an Indonesian salad dish (although enjoyed as a main dish) consisting of a scrumptious assortment of boiled, blanched or steamed vegetables, hard-boiled eggs, boiled potato, fried tofu, tempeh, lontong and topped with a delicious peanut sauce dressing that just makes the dish come together. Our recommended spot to try this dish? You can't go wrong with the authentic Indonesian spread at Kintamani Indonesian Restaurant at Furama Riverfront.
KINTAMANI INDONESIAN RESTAURANT
UOB Special: 1-for-1 lunch and dinner buffet.
Valid till 31 December 2017. UOB Dining Privileges' General T&Cs apply.
405 Havelock Road
Photo: Getty Images
H - Hokkien Mee
Besides the Char Kway Teow (a dish not included in this list but absolutely worth trying as well!), the Hokkien Mee ranks as one of the most popular fried noodle dishes in Singapore’s hawker food scene. This dish has its roots in China’s Fujian province (where Hokkien folks are originally from) which has now been reinterpreted in our Singaporean and Malaysian culinary scene.
The Hokkien Mee includes a mixture of both yellow egg noodles and white rice noodles that are fried in a wok, together with eggs, seafood (usually squid and shrimp) and bean sprouts. Depending on the hawker you go to, some are stir-fried to a drier finish, while others are slightly more moist. Hokkien Mee is typically served with sambal chili and a dash of calamansi for an extra citrusy kick. And just like the rest of Singapore, we can't get enough of the Hokkien Mee fare at Nam Sing Fried Hokkien Mee at Old Airport Road. Trust us on this - it won't disappoint.
Nam Sing Fried Hokkien Mee, Old Airport Food Centre, 51 Old Airport Road
Photo: Getty Images
I - Ikan Bakar
A true Malay classic, the Ikan Bakar (translates to ‘barbecued fish’) is a popular Malay dish. The grilled fish, which is grilled with banana leaves over charcoal fire, is served with generous dollops of tasty sambal which infuses the fish fillet with heavenly layers of spice. The smell of the burnt banana leaves also lends a nice smoky touch to the dish. We absolutely love the authentically prepared Ikan Bakar at Rumah Rasa and would readily recommend anyone looking for a slightly elevated Malay or Indonesian dining experience to check the restaurant out!RUMAH RASAUOB Specials: 1-for-1 Weekend Buffet Lunch and Buffet Dinner with Live BBQ (Fridays and Saturdays).
Valid till 31 October 2017 (Up to 4 diners and one redemption per bill). UOB Dining Privileges' General T&Cs apply.
50 Telok Blangah Road Photo: Rumah Rasa (Facebook) K - Kaya Toast & Soft-boiled Eggs
Once you’ve tried this heavenly combination of creamy kaya and butter wedged between two thick slices of toast, all other toast variations pale in comparison. This local breakfast favourite is best enjoyed with a sweet cup of kopi (milk coffee) and soft-boiled eggs. It’s a simple but timeless breakfast favourite you absolutely have to try. You’ll be able to find this dish at nearly every hawker centre or coffee shops, although some vendors definitely perfect the toast far better than others. Our favourite? Definitely Kiliney's.
Kiliney, 67 Kiliney Road, Singapore 239525
Photo: Getty Images
L - Laksa
If anything, we'll never grow tired of this local favourite. The thought of thick rice noodles drenched in a rich, flavoured broth with a generous serving of prawns and cockles will whet our palate any day. The laksa dish is a beautiful harmony of both traditionally Chinese and Malay flavours and ingredients in a single bowl. Highly popular throughout the Malay Peninsula in Southeast Asia, Singapore is certainly not short of famous laksa places. Although there are various renditions of the laksa in the region (i.e. the Penang Laksa), we're definitely biased to our very own Katong Laksa in Singapore - arguably the best laksa in the city, if we may say so.
363 Katong Laksa, 29 Lorong Liput, Singapore 277740
Photo: Getty Images
M - Minced Meat Noodle ('Bak Chor Mee')
The Minced Meat Noodle, better known to locals as ‘Bak Chor Mee’ is a noodle dish consisting of minced pork, liver, either meat balls or fish balls, fish cake slices and a signature vinegar braised sauce that lends a delicious slip to the noodles. Although there are similar versions of this dish served in China and in South East Asia, it can be argued that the Bak Chor Mee is a true Singaporean dish.
The noodle dish is typically served dry - just coated with all the flavours from the chili oil and sauce combination - but paired with a light broth soup. Our favourite go-to spot for the best Bak Chor Mee would definitely be Tai Hwa Pork Noodle's.
Blk 466 Crawford Lane #01-12, Singapore 190465
Photo: Getty Images
N - Nasi Padang
Considering their close geographical proximity, the local Singaporean cuisine has plenty of Indonesian food and Indonesian food influences. If you love Indonesian cuisine and all things spicy, you’ll definitely enjoy Nasi Padang. This rice dish consists of a plate of rice and a mouthwatering smorgasbord of side dishes like rendang, various curries and vegetables and copious sambal chili sauce. We typically love the following fail-proof combination for the ultimate nasi padang experience: beef rendang, bergedel, stir-fried vegetables and lots of curry. Not sure where to try this dish? You can't go wrong with the spread at Sinar Pagi Nasi Padang at the Geylang Serai Market!
Sinar Pagi Nasi Padang, #02-137 Geylang Serai Market & Food Centre
Photo: Getty Images
O - Osmanthus Jelly
This guide has been dominated by savoury dishes so far, so we thought we’d include a popular dessert among Singaporeans: the Osmanthus Jelly. It’s a popular delicacy typically served as a dessert in Cantonese restaurants. The jelly features the osmanthus flower, which lends a light scent and pleasant flavour that makes for a great dessert to top off a heavy meal. We love concluding a great meal with the refreshingly cool Osmanthus Jelly at Peach Garden, one of the best Chinese restaurants in town known for its exquisite fusion and authentic Chinese cuisine. PEACH GARDEN UOB Special: 1-for-1 Braised Vermicelli with Sliced Sea Perch and Bitter Gourd in Black Bean Paste (Worth up to SGD26.00++)1-for-1 Braised Vermicelli with Sliced Sea Perch and Bitter Gourd in Black Bean Paste (Worth up to S$26.00++)Valid till 31 October 2017 (min. 2 diners). UOB Dining Privileges’ General T&Cs apply.1-for-1 Braised Vermicelli with Sliced Sea Perch and Bitter Gourd in Black Bean Paste (Worth up to S$26.00++)Valid till 31 October 2017 (min. 2 diners). UOB Dining Privileges’ General T&Cs apply.Valid till 31 October 2017 (min. 2 diners). UOB Dining Privileges General T&Cs apply.
Outlets available island-wide. Photo: Peach Garden (Facebook) P - Peranakan Cuisine
Now, a visit to Singapore is definitely not complete if you haven't tried Peranakan cuisine! Simply put, Peranakan or Nyonya cuisine is the marriage of Chinese and Malay cuisines, borne of the inter-marrying of early Chinese migrants with the local Malays. The blending of Chinese ingredients with various distinct spices and cooking techniques used by the Malay community has resulted in the mouthwatering that is Peranakan food. Our favourite dishes include the Assam Laksa and Kari Kapitan among others, and the best spot to enjoy a Peranakan food spread fit for a king would be
Sun's Cafe at Hotel Grand Pacific.
SUN'S CAFEUOB Special: 1-for-1 Peranakan lunch & dinner buffet.
Valid till 31 December 2017. UOB Dining Privileges' General T&Cs apply.
Photo: Sun's CafeS - Satay
Satay is essentially skewered meat on a stick (either beef, chicken or mutton typically) accompanied by a sweet peanut sauce which, in our books, is the true scene stealer. Originally from Indonesia with influences from Indian and Middle Eastern cuisine, you can find satays at various hawker food centers throughout Singapore.
The meat is marinated in a delectable mixture of spices and lemongrass, then skewered, before being grilled over charcoal. Besides the peanut sauce, satay is also served with rice cakes (called ‘ketupat’) and cucumbers and onions. What we look out for in a good satay is a generous degree of char, a peanut sauce that is perfectly flavoured, and of course lots of rice cakes and cucumbers to complement it.We love the satay at
Chomp Chomp, a popular local food haunt. For something a little different however, the Balinese Satay at Bay Hotel's Halal Indonesian restaurant,
Rumah Rasa will not disappoint.
RUMAH RASAUOB Special: 1-for-1 Weekend Buffet Lunch and Dinner with Live BBQ (Fridays and Saturdays only).
Valid till 31 October 2017 (up to 4 diners and one redemption per bill). UOB Dining Privileges' General T&Cs apply.
50 Telok Blangah RoadPhoto:
Rumah Rasa (Facebook) T - Tau Huay
Tau Huay is a Chinese dessert made with a silky soft beancurd tofu sweetened with a sugar syrup mixture. It can be eaten hot or cold (depending on your preference), with some hawker spots offering it with soya milk or grass jelly as well. You can pretty much find tau huay in any local coffee shop or hawker center, although we have our favourite spots that never fail to dish out the best tau huay concoction.
Selegie Soya Bean, 990 Upper Serangoon Road, Singapore 534734
Rochor Original Beancurd, 2 Short Street, Singapore 188211
Photo: Getty Images
V - Vade
The Vade (also known as Vadai or Vada) is perhaps best described as a fritter or doughnut of South Indian origin. These sinfully delicious bites are made with ground black gram beans, ghee, salt and curry leaves, with some hawkers also adding fennel seeds, sliced chili, garlic and more. It is often eaten as a snack or as an accompaniment to another dish and is definitely best eaten while still hot and crunchy. You can enjoy the Vade with a range of dips like coconut chutneys or sambar. Give this delicious snack a go at our recommended spots below!
Sri Kamala Vilas Restaurant, 662 Buffalo Road #01-16
Komala’s Restaurant outlets across Singapore
Photo: Getty Images
W - Wanton
The Singapore Wanton Noodles is possibly influenced by the cuisine in Hong Kong, but has nonetheless become a key local dish. The Singaporean rendition is typically enjoyed dry - topped with a light, sweet sauce, succulent slices of pork char siew and pork wanton dumplings (either deep fried or soup dumplings). A good bowl of wanton mee should be a heavenly medley of contrasting textures: think springy noodles drenched in sauce, with buttery soft dumplings and thicker char siu slices.
Lucky Wanton Mee, 6 Tanjong Pagar Plaza, Telok Ayer Street, Singapore 081006
Photo: Getty Images
X - Xiao Long Bao
If there is one thing that Singaporeans are crazy about, it's the Xiao Long Bao. Xiao Long Baos, or steamed pork dumplings, are essentially baos which traditionally contain minced pork wrapped in a deliciously soft dough skin, which is then pleated, twisted at the top and steamed. If you're looking for the best Xiao Long Baos in town, Din Tai Fung is the place to be. Their signature dumplings features a heavenly succulent juicy meat filling wrapped in a melt-in-your-mouth skin with at least 18 exquisite folds. Mmmmm.
Din Tai Fung. Various outlets island-wide.
Photo: Din Tai FungY - Yong Tau Foo
Yong Tau Foo, which literally translates to stuffed bean curd, is a traditional Chinese dish particularly among the Hakka Chinese. There are a variety of yong tau foo options available, depending on the hawker vendor’s own cooking style. In general, the dish consists of a mixed variety of different stuffed pieces of tofu served in a light broth soup, and often paired with a minced pork or fish cake. This dish is definitely on the lighter spectrum of the flavour palate, and definitely makes for a comforting and calming meal choice.
Yong Xiang Xing Tou Foo, 32 New Market Road, #01-1084 People’s Park Food Centre
Photo: Getty Images
Z - Zi Char
Although not a dish per se, Zi Char (also known as Tze Char) refers to hearty Chinese home-style dishes cooked upon order, typically eaten at humble local eateries and hawker shops across Singapore. The idea behind the Zi Char style of dining is to order an array of dishes which everyone shares. Each Zi Char stall offers a varied spread of scrumptious dishes, from mouthwatering butter pork ribs to chilli clams. No doubt, this style of dining is perfect for families or communal eating and definitely holds a special spot among the Chinese community in Singapore. Although we absolutely adore our coffee shop Zi Char, we also love the irresistible Zi Char offerings at
Spice Brasserie for a slightly more upscale Zi Char buffet experience.
SPICE BRASSERIE UOB Special: 1-for-1 Zi Char Buffet Dinner (Mondays to Wednesdays).
Valid till 31 October 2017 (Mondays to Wednesdays, excluding Public Holidays). UOB Dining Privileges' General T&Cs apply.
Photo: Spice Brasserie, PARKROYAL on Kitchener Road
