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Hawker center in Bugis village. A large part of Singaporean cuisine revolves around hawker centres, where hawker stalls were first set up around the mid-19th century, and were largely street food stalls selling a large variety of foods [9] These street vendors usually set up stalls by the side of the streets with pushcarts or bicycles and served cheap and fast foods to coolies, office workers ...
Char kway teow. Noodle dish. Flat rice flour (kuay teow) noodles stir-fried in dark soy sauce with prawns, eggs, beansprouts, fish cake, cockles, green leafy vegetables, Chinese sausage, and lard. Crab been hoon. Noodle dish. Singapore rice vermicelli dish with whole mud crab served in a claypot and spiced milky broth. [ 1] Fish soup bee hoon.
Laksa ( Jawi: لقس ) is a spicy noodle dish popular in Southeast Asia. [ 2][ 3] Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam ( tamarind or gelugur ).
vegetarian. Media: Singapore-style noodles. Singapore-style noodles ( Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken. [1]
Gastronomy in Singapore. Notable eateries in Singapore are café, coffee shop, convenience stores, fast food restaurant, food courts, hawker centres, restaurant (casual), speciality food shops, and fine dining restaurants . According to Singstat in 2014 there were 6,668 outlets, where 2,426 are considered as sit down places.
Singapore, [e] officially the Republic of Singapore, is an island country and city-state in maritime Southeast Asia.It is located about one degree of latitude (137 kilometres or 85 miles) north of the equator, off the southern tip of the Malay Peninsula, bordering the Strait of Malacca to the west, the Singapore Strait to the south along with the Riau Islands in Indonesia, the South China Sea ...
Jyutping. caau2 gwai3 diu1. Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. [ 3][ 1] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. [ 4]
Categorising dishes that have evolved to be a distinct component of the cuisine of Singapore here. This is NOT the same as cuisine of Malaysia - some of these dishes have evolutionary forks. The main article for this category is Cuisine of Singapore .