There are many popular Singapore foods that the Singaporean eats daily but not many people know which dishes originate from Singapore. As a tourist, it is good to know dishes that originated from the country so that you can try out the uniquely Singapore food when you are in Singapore
Malaysia has staked a claim on some of the popular Singaporean dishes such as Chili Crab, Bak Kut Teh, Chicken rice, Nasi Lemak and Laksa with its Tourism Minister saying that other countries have "hijacked" their dishes. This aroused the interest of the Singaporean food critics to study all the Singaporean foods and dishes and point out five dishes that no other country can "own", each of these are also originate Singapore food.
Hokkien Mee was brought in by Fujian immigrants and is commonly serve in Penang, Kuala Lumpur and Singapore. There are a few version of Hokkien Mee, the one originating from Singapore is lighter in colour, cooked with prawn stock, pork and squid. It is very fragrant and it goes well with sambal chilli. You can get the Singaporean Hokkien Mee in most of the Singapore hawker centres and food courts. So when you are in Singapore try the lighter version which is Singapore food originated from Singapore.
Yuseng is also known as "lo hei" and indisputably originates from Singapore an uniquely Singapore food. It was a clever invention by the "four heavenly kings" the 4 famous chefs from the old Cathay Restaurant in the 1960s. They wanted to create a dish to celebrate the Chinese New Year, and now it can be found in Malaysia and even Hong Kong. You can only find this dish during Chinese New Year period in every restaurant or even some coffee shops. It is served in a large plate with a colourful array of ingredients including raw fish (raw wolf herring fish was originally used but salmon is now the popular option here), traditionally mackerel, shredded green and white radish drained of liquid, shredded carrots adding a bright orange tinge, pickled ginger, crushed nuts and pomelo. The ingredients are topped with various condiments including deep-fried flour crisps, crushed peanuts, sesame seeds, cinnamon, pepper and other spices.
There is a ritual to eat this Singapore dish and this ritual is also sometimes referred to as "lo hei", which means to "toss up luck", or "toss and rise". Use your chop sticks and toss the food as high as you can and say auspicious words while tossing. In other words, the higher you chuck your food, the more luck and good fortune will rain down on you in the coming year
Below is the video from YouTube to demonstrate to you how to eat Yu Sheng. You must try this unique Singapore food when you are in Singapore during Chinese New Year period, is is very fun.
You might wonder why Chilli Crab was not pointed out by food critic as a dish originating from Singapore. Why then, is Chilli Crab always associated with Singapore food? Even the Singapore tourism board also advertises Chilli Crab is one of the symbolic dishes of Singapore. Read more about Singapore Chilli Crab ...