Singapore is renowned for its diversely vibrant food scene and the hunt for the ultimate national dish has been a topic of heated debates among locals and foodies alike. And who better to ask than some of the Lion City’s finest local chefs?
From revered doyens to up-and-coming talents, we got these culinary maestros to share with us what they think should be crowned as Singapore’s national dish – along with their personal recommendations on where to find the best renditions.
After all, food is the unifying factor that brings us all together.
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Damian D’Silva, Advocator of Singapore heritage cuisine and Chef Partner at Rempapa
My chosen Singaporean dish, like the pledge, encompasses all the main ethnic groups and each one right or wrong has its own spin on the dish. Some claim it is Malay as the tamarind and rempah (spice paste) lean towards its culinary prowess. Then again the Chinese would beg to differ that the taucheo (fermented soya bean) assures its Chinese Influence.
Now the Peranakans or even the Eurasians would disagree on the simplicity of the original dish and swear their versions are the best irrespective of what the others think. And finally, the Indians, to avoid argument come up with a version free of tamarind, rempah, taucheo. In case no one knows what I'm talking about, it's mee siam and I prefer mine without hum (blood cockles).
CHEF RECOMMENDS Amy's Laksa at Block 58 New Upper Changi Road Hawker Centre for Chinese; Warong Solo at Geylang Serai Market and Food Centre for Malay; Rojak and Mee Siam stall at Geylang Serai Market and Food Centre for Indian; and as for Eurasians and Peranakans, the elusive dish can only be found in homes!
MJ Teoh, Executive Chef of Native Restaurant
Chicken rice. And I understand that that’s probably the most generic answer, but hear me out. This dish means a great deal to me. My mother is a great cook, and we grew up eating it in our household, always making every single element from scratch. She grew up poor, and when she was young, meat was something only available on celebratory occasions. I believe that’s why we treasure this dish even more, because of its rarity and how tasty it is. She has put in a ton of effort over the years to perfect that dish.
CHEF RECOMMENDS I bring visitors to Boon Tong Kee sometimes… Though in all honesty, the best chicken rice is made right at home and making a good plate is an art form in itself. Here are some quintessential components that make the perfect dish: kampong chicken only for its bite and texture; a mix of basmati and jasmine rice for that inimitable fluffiness; and Ah Moy’s Chilli, a potent chilli sauce named after my mother, who made it since I was young. During the pandemic, I decided to bottle it for sale since everyone asked for it after a taste. Sorry not sorry, but I have yet to find another chicken rice chilli that is as tasty as ours.
Nicolas Tam, Head Chef of Willow
Curry chicken. Spicy, lemak (rich), and comforting – I think that the dish is truly a culinary wonder that unites people from all walks of life, especially in Singapore. It is found in Chinese, Indian, Malay, and Eurasian cuisines in some form or another. The roots can be traced back to the involvement of Singapore in the spice trade, connecting us with the world in the early days of our history as a trading port.
But you know what's even more fascinating? It is that every family has their unique “grandmother’s recipe” for curry chicken. And it goes great with so many things like rice, noodles, bread and so much more.
CHEF RECOMMENDS Heng Kee Curry Chicken Noodles at Hong Lim Food Centre – the dish boasts a perfect combination of flavours that keeps me coming back for more. The silky
smooth poached chicken breast pairs wonderfully with the savoury, rich and mildly spicy
curry. The expertly cooked bee hoon soaks up the flavoursome gravy; and let’s not forget
that fiery, smoky chilli oil on the side, adding a delightful kick to the overall experience.
Zor Tan, Chef-Owner of Born
Economy rice, also known as “point-point rice” or “this and that rice” in Mandarin. Rice is definitely a staple in Singapore and each ethnic group has got their own version [for example] Nasi Padang. I like that it is a democratic dish with plenty of options for everyone to pick and enjoy.
CHEF RECOMMENDS Ocean Curry Fish Head at Telok Ayer as it is near my restaurant, Born. The main draw is no doubt the signature curry fish head but the stall’s economic rice selection is also tasty. My usual go-to's are sweet and sour pork, sambal cockles and squid.
Doreen Ting, Pastry Chef of Anju
Economic bee hoon for sure! It is a dish unique to Singapore as we don’t see that very often overseas. It is also something I grew up with and it still remains affordable and hearty today. I enjoy the variety and versatility of the humble plate; my typical order involves luncheon meat, a sunny side up and stir-fried cabbage with a dollop of chilli on the side.
CHEF RECOMMENDS Hup Lee Economic Bee Hoon at Woodlands Avenue 1 S11 coffee shop. This happens to be my Mum’s stall which is also my go-to for anything bee hoon or even nasi lemak. I think the chicken wings are to die for too!
Marvas Ng, Executive Chef of Path
Without a doubt, chicken rice! Whenever I'm away from home, travelling overseas, I get acquainted with foreigners, and when they realise I'm a chef from Singapore, they almost always request me to cook this iconic dish for them. And this year, Path will collaborate with restaurant Eat & Cook from KL for an exclusive four-hands dinner where I’ll honour the Hainanese chicken rice with my reinterpretation. Here’s a teaser, it will be hamachi and caviar finished with a housemade chicken rice sauce.
CHEF RECOMMENDS 925 Chicken Rice in Yishun. I enjoy the convenience of dining near my home and I have been a patron since I was 18 years old. The fact that it is still as shiok just makes it simply better.
Soh Huishan, Chef-Partner of Catkin by Huishan
Tutu kueh, a fluffy steamed rice flour cake typically stuffed with palm sugar is my favourite type of kuih-kuih. I have such deep appreciation and admiration for the traditional craftsmanship still practised by a handful of old-school vendors left today. In a way, it also signifies Singapore’s diverse ethnicity and culture where each tasty morsel harmonises influences from the Chinese, Malay and Peranakans.
CHEF RECOMMENDS My family and I still get our tutu kueh fix from Kia Xiang Du Du Nyonya Kueh in Beo Crescent. This humble hawker is pretty underrated but did you know they have been around for the past 40 years?
Tariq Helou, Chef-Owner of Fleurette
The McSpicy, period. I believe that it is an extremely well-loved dish by Singaporeans of all ages and backgrounds. Not only is it a satisfying dish, it is also super affordable and easily accessible. You can have it anytime during lunch or dinner, though it is when supper hour strikes that the McSpicy rises in demand among the locals.
CHEF RECOMMENDS While the chain is islandwide, my favourite joint to hit up is the one at *SCAPE, followed by Forum as it brings back a ton of memories.
Seth Lai, Chef de Cuisine of 28Wilkie
It will have to be laksa as it represents the diversity of cultures. The amalgamation of belachan (fermented shrimp paste), galangal, fish sauce, taupok (tofu puff) and coconut milk comes together harmoniously in each delicious bowl.
CHEF RECOMMENDS Ah Choon Traditional Lor Mee Prawn Noodle Laksa at Kampung Admiralty Hawker Centre. I like that the flavours are balanced yet pronounced and it doesn’t overwhelm the palate with too much coconut milk – definitely no shortcuts in making this bowl.
Kimberly Lui, Senior Sous Chef of The Marmalade Pantry
It has to be chicken rice as it is the go-to dish for me every time I return from a trip overseas. Tasty and filling, the dish is universally enjoyed by everyone. While everyone has their own favourite version from their favourite stall, I prefer the roasted over the signature poached.
CHEF RECOMMENDS Fu Xiang Chicken Rice at 186 Toa Payoh Central, ever since my childhood days. I can still recall craving and looking forward to a plate after my swimming lessons every week. The nostalgic taste is irreplaceable; the chicken is very flavourful, and the chilli is spicy enough but also lends a good acidity. And I confess, my spice tolerance isn’t great but for this, I will tahan (endure).
