Singapore is a melting pot of flavors, where Singaporean cuisine blends culinary traditions from China, Malaysia, India, and Indonesia into a diverse and delicious food scene. From the fragrant bowls of laksa to the comforting taste of bak kut teh, every dish tells a story of history, migration, and fusion. If you’re a noodle lover like me, these three iconic Singaporean cuisine staples—laksa, bak chor mee, and bak kut teh—are must-tries.
Laksa: A Spicy and Creamy Noodle Delight
The Many Faces of Laksa
Laksa is a Southeast Asian noodle dish with rich, aromatic broth. Much like the diverse dialects of China, laksa has multiple regional variations, each with unique ingredients and preparation methods. In Singapore, two types of laksa stand out: Curry Laksa and Asam Laksa.
Curry Laksa: The Iconic Singaporean Version
Curry laksa, Singapore’s most popular variety, has a rich coconut milk-based broth infused with curry spices. The creamy texture comes from coconut milk, while bean sprouts, tofu puffs, fish cakes, blood cockles, and shrimp add layers of flavor. 
Nyonya laksa, a type of curry laksa, comes from the Peranakan community. This group, also known as Baba-Nyonya, emerged from intermarriages between Chinese settlers and Malays, creating a unique culinary tradition.
One well-known version is Katong Laksa. Unlike other styles, its rice noodles are cut short, allowing it to be eaten with just a spoon—no chopsticks needed!
Asam Laksa: A Tangy and Spicy Alternative
Unlike the creamy and slightly sweet curry laksa, Asam Laksa is sour and spicy, thanks to tamarind (asam). This version, more common in Malaysia, features a fish-based broth enriched with lemongrass, galangal, and shrimp paste. It’s served with thick rice noodles, fresh herbs, and a dollop of belacan (fermented shrimp paste) for extra umami.
Bak Chor Mee: The Ultimate Pork Noodle Dish
What Is Bak Chor Mee?
Bak Chor Mee, which means “minced pork noodles” in Teochew, is one of Singapore’s most beloved hawker dishes. Originating from southern China, it has evolved into a uniquely Singaporean delight with rich flavors and a variety of toppings.
Dry or Soup? The Choice Is Yours
Bak Chor Mee is typically served in two styles:
- Dry version: Tossed in a mixture of vinegar, soy sauce, and chili, then topped with minced pork, pork liver, meatballs, mushrooms, and crispy lard.
- Soup version: A lighter choice, featuring a clear pork broth infused with umami flavors.
The Signature Noodles
The dish is customizable with different types of noodles, including kway teow, rice vermicelli, or mee kia. However, the most popular choice is Mee Pok, a flat, yellow egg noodle that absorbs the sauce beautifully while maintaining a firm, chewy texture.
Bak Chor Mee gained international fame in 2016 when Hill Street Tai Hwa Pork Noodle was awarded a Michelin Star, proving that even humble hawker food can be world-class.
Bak Kut Teh: The Herbal Pork Bone Soup
What Is Bak Kut Teh?
Bak Kut Teh (肉骨茶), which translates to “Pork Bone Tea,” is a flavorful broth slow-cooked with pork ribs, herbs, and spices. Despite the name, the dish contains no tea; it’s traditionally enjoyed with strong Chinese tea to cut through the richness of the soup.
Singapore vs. Malaysia: A Tale of Two Soups
- Singaporean Bak Kut Teh: Known as Teochew-style Bak Kut Teh, this version features a clear broth dominated by white pepper and garlic, giving it a bold, spicy kick.
- Malaysian Bak Kut Teh: The Hokkien-style version in Malaysia is darker, richer, and more herbal, thanks to a blend of medicinal Chinese herbs and dark soy sauce.
How to Eat Bak Kut Teh
The dish is often paired with you tiao (Chinese fried dough sticks), which are dipped into the soup to soak up the flavor. The pork ribs are typically dipped in dark soy sauce with fresh chili, creating a perfect balance of sweet, salty, and spicy flavors.
Singapore’s Culinary Fusion: A Taste of History
Singaporean cuisine tells a story of migration, trade, and cultural exchange. Each dish, from laksa to bak chor mee and bak kut teh, carries a piece of history.
Every bite is more than just a meal—it’s a journey through time.
Which of these iconic dishes would you try first? Share your favorite Singaporean food experiences in the comments!
