Chinese Food In Singapore

Local Chinese Food

Chinese from various coastal regions of China came to South East Asia in the early 19th century. They are the Hokkiens(from Fujian), Cantonese and Teochew (from Guangdong), Hakka, and Hainanese (from Hainan Island)

Each region has its specialty and styles of cooking. Over the years, the traditional styles evolve with local flavors and new dishes were created.

Some of the famous Singapore Chinese dishes like "Curry Fish Head" and "Satay Bee Hoon" served in many Chinese Hot Wok Restaurants (known as Tze-char stalls) are adapted from Indian and Malay dishes.

Likewise for Mee Goreng (Fried noodles) and Nasi Goreng (Fried Rice) Malay dishes adapted from Chinese.

As long as our taste buds are pampered, we are happy to adapt one another.


Singapore Chinese style food has been influenced by local culture, climate and materials available in the region.

Ingredients such as coconut milk, chili and turmeric powder which are common in Indian and Malay food are often used to cook for Chinese dishes

- Hainanese Chicken Rice

- Ipoh Hor Fun

- Laksa

- Popiah

- Glutinous Rice Dumplings


Cantonese Style

- Dim Sum

- Herbal Soup

- Chinese Dessert such as sesame paste,almond paste

- BBQ Pork

- BBQ Duck

- Cantonese Carrot Cake


Hokkien Style

- Hokkien Fried Noodles

- Fish Ball Noodles

- Bah Chow Mee

- Fuzhou Fishball noodles

- Fried Kway Teow


Teochew Style

- Teochew Porridge

- Pig's Organ Soup

- Soon Kueh

- Zui Kueh

- Ang Ku Kueh

- Yam Cake

- Yam Paste(dessert)


Hakka Style

- Niang Toufu (bean curd)

- Thunder Tea Rice


Northern Chinese Style

- BBQ meat

- Steam Boat

- Hot Pot


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