Cheng tng, meaning clear soup, is a traditional Singaporean sweet treat that is commonly enjoyed as a dessert. Although the ingredients may vary, the dish is typically made by combining dried longan, white fungus, gingko nuts, red dates, pearl barley,

Popiah (薄餅) is a traditional snack believed to be of Chinese Hokkien origin. Popiah, which means “thin snack” or “pancake” in Teochew, refers to a spring roll made from thin flour skin wrapped around finely chopped vegetables and meat. The

Do not confuse this with the dessert carrot cake, a moist cake made with carrot and spices; covered with cream cheese frosting. This savoury carrot cake has no carrot, at least not of the orange variety. Instead, the core ingredients

Bak Chor Mee, also known as "minced meat noodles" in either in the Hokkien or Teochew dialect, is a staple dish in Singapore's street food. It's a bowl of noodles (usually dry) and filled with minced pork, pork balls and

A bowl of mouthwatering classic fishball noodles can be found easily at hawker stalls,food courts as well as coffee shops in Singapore.Fishball noodles normally served in either dry or soup form,and come with variety of noodles from mee pok to

Indian rojak is the sister dish of Rojak (Chinese rojak). It is always equally tasty as Rojak and even tastier somehow! Not at all like the fruit rojak that you had, the Indian Rojak doesn't use shrimp paste and you

Yong Tau Foo is a Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste. Variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. Yong tau foo is eaten in