Also spelt tolang, it is an Indian-Muslim dish that is a must-try for any meat lover. A mutton stew with gravy served in an earthen pot, the marrow can be drunk straight from the bone. With meat that falls right off the bone, it is melt-in-the-mouth good and looks wholesome and world-class in photos.

Dry Ban Mian

The comfort food of choice, dry ban mian is basically home-made noodles with a gravy or sauce and toppings of your choice. The usual combinations are a type of fish cake, mushrooms, pork, and shrimps, and they can be as artful as they are homey. While you will find a ban mian store in almost every food court and hawker centre, the quality varies greatly!

Frog Porridge

Claypot frog porridge is a favourite among locals and the best place to get it is in Geylang. For those who are tentative about eating frogs, their taste is pretty similar to chicken but more tender. The porridge and frogs are served separately in an earthen pot for diners to mix themselves. The frogs are cooked in a thick, rich sauce with spring onions, which is perfect with plain porridge.

Rojak

Rojak is a Malay fruit salad dish that translates literally as “mixture”, and it can be found in most hawker centres. It is usually spicy with a palm sugar dressing and served with peanuts, and is great for the hot weather. The Singaporean rojak is often served with cuttlefish, though vegetarian options are also available.

Chwee Kueh

From afar, it is easy to mistake shui kueh as eggs with their half-moon shape. But it is a steamed rice cake served with preserved radish relish, garlic, and hot sauce. Also known as chwee kueh, it is a popular street snack and a breakfast alternative to kaya toast. The sauce it is served with can be quite spicy, so be ready with a bottle of water if you are not good with spice!

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