Intangible Cultural Heritage

Indian cuisine

Food Heritage

22 results found.

  • Traditional Chinese Pastries

    Traditional chinese pastries

    The huge diversity of Chinese pastries in Singapore, ranging from kueh (sweet or savoury snacks) to biscuits and cakes, reflects the cultural traditions of the local Chinese community. These delicacies have been adapted over time to suit local tastes. For example, ingredients from the region such as pandan (derived from the Pandanus leaf) and kaya (coconut jam) have been added to recipes.

  • Roti Prata

    The process of frying Roti Prata

    Roti prata is a type of flatbread with origins from India. The word “roti” is derived from the Hindi language, meaning bread, while “paratha” means flat.

  • Kueh

    A bowl of pulot enti kelapa

    Kueh (or kuih in Malay) are types of snacks that have become a staple in Singaporean food culture.

  • Popiah

    Set up for Popiah making

    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.

  • Char Kway Teow

    Char kway teow (炒粿条), or stir-fried flat rice noodles, is a popular dish which can be commonly found in hawker centres, food courts and coffee shops in Singapore.

    Char kway teow (炒粿条), or stir-fried flat rice noodles, is a popular dish which can be commonly found in hawker centres, food courts and coffee shops in Singapore.

  • Chicken Rice

    chicken rice dish

    Chicken rice is a ubiquitous dish found at almost all eateries in Singapore, from hawker stalls to high-end restaurants.

  • Chilli Crab

    Chilli crab is dish made up of stir-fried crabs cooked in a thick, savoury chilli sauce varying in levels of sweetness and spiciness, typically served with small mantou buns (fried or steamed Chinese buns).

  • Traditional Breakfast of Kaya and Kopi

    Mr Wong Lu Shen, owner of Ah Seng (Hai Nam) Coffee, toasting bread over charcoal embers at his stall.

    A traditional style of breakfast comprising of kaya — an egg jam made with coconut milk and sugar — on charcoal-grilled toast, paired with two soft boiled eggs, and Hainanese-style kopi (coffee) or tea,

  • Fish Head Curry

    Fish head curry

    Fish head curry is an iconic dish in Singapore: the head of a sea bream, served with vegetables in a spicy curry. It is a dish that represents the fusion of various cultures and a reflection of Singapore’s multicultural identity.

  • Indian Cuisine in Singapore

    indian cuisine

    Indian cuisine comprises diverse and rich culinary traditions from the Indian sub-continent. In Singapore, Indian cuisine includes Tamil Muslim cuisine, South Indian as well as North Indian cuisines and various other regional traditions.

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