A Guide to Chinese Cuisine in SG: What to Try, Where to Start

Singapore’s heritage is tied to multiple cultures, but its most significant influence stems from its Chinese roots. Since the Chinese community makes up over 75 percent of the country’s population, their culture and traditions have permeated daily life. 

One of the clearest expressions of this influence is in Singapore’s culinary scene. Many of the country’s Chinese dishes have been refined over generations, reflecting regional diversity and local tastes. They can also be found in various dining establishments across the city, from a small hawker centre to a Chinese restaurant Orchard Road tourists can easily locate. 

Because of its sheer variety, one might not know where to begin when it comes to savouring the authentic flavours of Chinese cuisine in Singapore. Luckily, there are a handful of standout dishes that can give you a reliable introduction to its culinary delights. Here are some of the best options you should seek out:

1) Hainanese Chicken Rice

Hainanese chicken rice is widely considered to be one of Singapore’s national dishes. The chicken is poached to retain tenderness and served with fragrant rice cooked in chicken broth. Accompanying sauces typically include chilli, ginger, and dark soy, which complement the mild flavour of the chicken. This dish was brought to Singapore by early Chinese immigrants from Hainan and was adapted to suit local tastes. 

2) Claypot Rice

Claypot rice is a comforting meal commonly found in Singapore’s Chinatown. It uses traditional claypots and cooking techniques that are inspired by Cantonese culinary traditions. To prepare this dish, rice is slow-cooked in a claypot over low heat, often with Chinese sausage, chicken, or salted fish. This method not only cooks the ingredients evenly but also creates a crisp layer of rice at the bottom (known as “socarrat”), which gives the dish texture and depth. With each serving of claypot rice prepared individually, the flavours remain well-blended, creating a satisfying and hearty meal.

3) Century Egg and Pork Congee

Century egg and pork congee is a traditional rice porridge that combines soft, slow-cooked rice with slices of marinated pork and century egg. The congee has a smooth, creamy consistency, while the century egg adds a rich, distinctive taste. Often enjoyed as breakfast or a late-night meal, it’s commonly found in hawker centres and casual eateries across Singapore. Its origins can be traced to Guangdong cuisine, which is known for bringing out the fresh, light, and natural flavours of its dishes.

4) Chai Tow Kway (Fried Carrot Cake)

Chai tow kway, also known as fried carrot cake, doesn’t actually contain carrots. The dish consists of steamed radish cake stir-fried with eggs, preserved radish, and sometimes seafood. Variations include “white” or “black,” depending on the use of sweet soy sauce. It is a popular choice at local food stalls, appreciated for its comforting, slightly smoky flavour and soft, yet slightly crispy texture. The recipe comes from Teochew immigrants, who brought this stir-fried radish cake style to Singapore.

5) Char Kway Teow (Stir-Fried Rice Noodles)

Char kway teow is a dish of flat rice noodles stir-fried with egg, prawns, Chinese sausage, and bean sprouts. It’s known for its smoky aroma, which is achieved through high-heat stir-frying. Sweet soy sauce and a touch of chilli enhance the flavour, creating a balance of savoury, sweet, and spicy notes. Char kway teow is mostly associated with Teochew cuisine, but its roots may have originated in Chaozhou, a city in China’s Guangdong province.

6) Szechuan-Style Chilli Crab or Fish

Szechuan-style chilli crab or fish combines the bold, spicy flavours of Szechuan cuisine with the sweetness and freshness of local seafood. It features tender crab or firm fish, which is coated in a spicy sauce that has a noticeable kick. The sauce typically includes garlic, ginger, and fermented beans, giving it a deep, complex flavour. Szechuan-style chilli crab or fish is best served usually with steamed or fried buns, which help soak up the sauce.

7) Red Bean Soup

Red bean soup is a sweet dessert made from simmered adzuki beans and sugar. While this is the traditional version, some include additional ingredients, such as lotus seeds or sago, to give the dish texture. The soup can be served warm or chilled, making it suitable for any season. This dessert is inspired by Cantonese sweet soups, where beans and seeds are traditionally used to create simple yet nourishing treats.

8) Tang Yuan (Glutinous Rice Balls)

Tang Yuan consists of glutinous rice balls, often filled with sesame paste, peanut, or red bean. The balls are cooked in a sweet broth and served as a warm dessert. Their chewy texture and rich filling make them a favourite during festive occasions and family gatherings. This dish originates from southern Chinese traditions and is often served around the Lantern Festival and other celebrations.

Singapore’s Chinese culinary heritage offers a window into the city’s history and cultural diversity. These dishes reflect both traditional techniques and local adaptations, showcasing the creativity of generations of cooks. That said, exploring these flavours provides more than just a good meal. It also offers a deeper understanding of how Chinese culture has shaped everyday life in the city.