There are many popular Singapore food that the Singaporean eats daily but not many people know which Singapore dishes are 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 Singapore 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 local Singapore food and dishes and point out five Singapore dishes that no other country can "own", each of these are also authentic Singapore food that originated from Singapore.
The five uniquely Singapore foods are Yusheng, Lor Mee, Teochew-style Bak Chor Mee, Satay Beehoon and Hokkien Mee.
Some, like Satay Beehoon, were inspired creatively, while others, like Lor Mee, were invented out of need. Others, like Yusheng (Chinese New Year salad), are indisputably Singaporean and have been "exported" to become popular elsewhere.
Below are the Singapore dishes that invented by Singapore
Bak Chor Mee is a Chinese flat and yellow noodle served with minced pork. The noodle is served with minced meat, pork slices, roast pork, sliced mushrooms, meat balls, beansprouts, bits of deep-fried lard and a slice of lettuce. Hokkien-style Bak Chor Mee (minced pork noodles) was brought to Singapore by a family from China's Fujian province. Teochew-style Bak Chor Mee is a distinctly Singaporean creation a distinctly Singapore food. Teochew-style Bak Chor Mee uses sambal and vinegar to flavour the noodles with a meat topping. It was also reported by Lianhe Wanbao last year that Tai Hwa minced pork noodle stall, which started out in Hill Street in the 1930s, was the "godfather" of Teochew Bak Chor Mee. Now you can taste this Singapore food in most of the hawker centres and food courts in Singapore.
This dish is a hybrid between Malay Cuisine and Chinese Cuisine. The Satay Bee Hoon sauce is a chilli-based peanut sauce very similar to the sauce served with satay. It is usually served with a few stalks of Kang Kong, slices of cuttlefish and fried fish cake, pork slices and cockles. The satay sauce is poured on top to mix with the stalks. This Singapore dish might originate from Teochew cuisine but the satay sauce used is definitely a Singaporean adaptation, as well as the beehoon and kang-kong; all these ingredients makes this dish a truly Singapore food item. You can get this food at Lau pa Sat at some of the food court or hawker center in Singapore.
Thick flat yellow noodles served in thick starchy gravy. Ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings, half boiled egg and other items. Optional ingredients are vinegar, garlic and chili which you can add yourself.
According to the Singapore food expert, Lor Mee was created out of need, it was created in the mid-1950s when there was a shortage of meat. Stall holders in Rochor market stewed small pieces of meat and fish ball to make thick gravy.
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.
You can find try this food in most of the food court or hawker center in Singapore. Those popular Hokkien Mee stalks are all around Singapore corner and not easy for tourist to go the easier is find this dish at Chinatown food street.
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. You can only get this food during Chinese New Year period and you are able to try it at all the Chinese restaurants in Singapore.
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 ...