The list of must-eat foods in Singapore is really too long! From the well-known specialty food cooked by hawker experts, to the creative delicious food created by highly praised local chefs, there are also delicious dishes from Michelin-starred restaurants. Taste different foods in different ways, in different environments, indulge your appetite and taste all the delicious foods. Every meal gives you a unique experience and enjoys the tip of your tongue. Indian pancake

This special food originated from India is full of color and flavor, fragrant, crisp and delicious. Watch the skillful skills of the pancake master, and the plain dough changes luxuriously between beating and pulling.

Indian pancakes with crispy outside and soft inside are very enjoyable to taste every time. South Indian tortilla, made by throwing and stretching dough with ghee (Indian clarified butter), is usually served with fish or mutton curry.

Roti means "bread" in Hindi, while prata or paratha means "flat". Some people think that this dish evolved from the pancake practice in Punjab, India, but it crossed the New Soft Long Beach to Malaysia. This flat round cake is called "roti canai", and some people think it originated from Chennai.

no matter where it comes from, Indian pancakes are delicious at any time of the day. Although the classic Indian pancakes are original or with eggs, the local menu now offers a variety of fancy flavors, such as cheese flavor, chocolate flavor, ice cream flavor and even durian flavor-both as a main course and as a dessert.

Different Dough

If you have the opportunity to visit several pancake stalls, you will also find that the texture of each pancake is different, some are sticky and some are crisp, but most pancakes give people a soft and crisp taste.

the most difficult part of pancake making is stretching the dough, and the scene often makes people stop. Watch the pancake master spin the dough until it is as thin as paper and the area is expanded to four or five times that of the original dough. The master folded the dough into a thin rectangle and put it on the oiled baking tray.

recommended eating method: get started directly! Chili crabs

Chili crabs are stir-fried with fresh crabs in a sweet and sour sauce, which sets off the fresh and sweet taste of crab meat and makes people stay fragrant.

crabs are excellent, but the sauce is the most shining-sweet and salty, slightly spicy and extremely delicious. When you open the crab shell, the sauce will get all over your hands. At this time, it is impossible to enjoy the taste without sucking your fingers.

you'll also want some fried or steamed steamed steamed buns and taste them in the sauce-this sauce is made of tomato and Chili sauce, and the shredded egg liquid adds to its consistency, which is wonderful.

Chili crab is the greatest cooking invention in Singapore, ranking first among all crab dishes. Most seafood restaurants can easily find it, and the typical way is to eat it with delicious, sweet and juicy fresh crab paste.

Crab Cuisine Invention

This world famous dish originated from a handcart in 1956. The operator is a couple, and the husband wants his wife to try to cook crabs in a way other than steaming.

Ms. Cheryamtian first tried fried crab with tomato sauce, but decided to add Chili sauce to double its flavor. They sold Chili crabs along the Jialeng River and opened a restaurant called Palm Beach.

Later, the famous chef who opened Dragon Phoenix restaurant added a little complex flavor to this dish-boiled marinade with ginseng sauce, tomato sauce and eggs replaced bottled Chili sauce and tomato sauce. Since then, his recipe has become the most common version of Chili crab in Singapore. One of Singapore's national dishes-Hainan chicken rice

Singapore's "national dish". From the delicatessen center full of market flavor to the elegant high-end restaurant, this iconic food can be seen everywhere, which is deeply loved by residents and tourists.

When you see cooked chickens lined up neatly in a food stall, you should know that it is one of Singapore's national dishes-Hainan Chicken Rice.

it can be seen everywhere in the national hawker center in Singapore, and it is also the dish of many big restaurants and even hotel cafes. Different prices for the same dish: a bite-sized chicken nugget-or the whole chicken when eating in a team-is eaten with fragrant rice, choking pepper and fresh ginger sauce.

The recipe of this dish was adapted from early immigrants from China, who came from Hainan Island, far from the southern coast of China. Hainan locals call this dish Wenchang Chicken. They use a special variety of chicken, which is thin and thin, and they enjoy it with chicken oil rice. The dark green green pepper dipping sauce adds icing on the cake.

Singapore-style chicken rice

Its cooking method can be traced back to Hainan. Boil or blanch the chicken in boiling water until it is fully cooked, and then soak it in ice water to keep the meat tender. According to a complicated local practice, chicken can also be baked or baked with soy sauce to bring a different taste.

In Singapore, this dish is deeply influenced by Cantonese cuisine, using spicy red pepper dipping sauce and tender chicks.

however, the success or failure of this dish lies in rice and pepper. Rice, cooked with chicken stock, ginger and vanilla leaves, needs moderate oil. Pepper, on the other hand, must combine spicy taste and sour taste just right.