Meat and bone tea is the most common food in Singapore, pork and pork bones with traditional Chinese medicine into the soup, the collision of a unique flavor famous overseas, loved by gourmets from around the world. Has long been a unique food culture in Singapore, if you do not like the strong flavor of the herbs, another pepper made of lighter soup will certainly make you satisfied. Bak Kut Tea can be served with rice and noodles, and fried noodles are the most common accompaniment. A bowl of Bak Kut Tea can also be served with pork bones, pickles and braised tofu skin. No matter how you serve it, it's delicious.

Classic Recommendation: Songfa Pork Bone Tea

Reason for Recommendation: Started in 1969, Songfa carries too many memories of Singaporeans

No. 2 Hainanese Chicken Rice

Hainanese chicken rice is a quasi-country dish in Singapore. Chicken meat is fresh and tender, rice is fragrant, with chicken soup, sliced cucumber and chili sauce together, wonderful. It's extremely simple, yet incredibly tasty, and it's one of the best.

Hainanese chicken rice was brought to Singapore by Hainanese immigrants in the 1920s and 1930s, but it was an unexpected hit with the locals. The daughter of Philippine President Ferdinand Marcos also took a plane to Singapore to taste, so do not underestimate this small bowl of rice, it can be "presidential chicken rice" called it! More no wonder there will be so many Chinese stars on it love, it is said that Andy Lau also often travel to Singapore to eat Hainan chicken rice.

Classic recommendation: daily Hainanese chicken rice

Recommendation: 25 years of focus, enough to satisfy every gourmand's most gripping mouth requirements.

NO.3: Chilli Crab & Black Pepper Crab

In a variety of Singapore's traditional spicy flavors of the cuisine, the most famous chili crab and black pepper crab.

Black Pepper Crab is a large crab that is cut into pieces and stir-fried with eggplant sauce and chili peppers. It tastes spicy with a slightly sweet taste, and the bright colors make people's appetite go up, and the red, fresh and fragrant sauce is added to thicken the sauce and the egg. The steamed buns are served with a rich and flavorful sauce that leaves a long lasting aftertaste.

It's worth mentioning that Singapore's sea crabs are particularly large, with a single crab leg as thick as two fingers, and thick, crispy shells with very delicate, flavorful meat.

Classic recommendation: seafood *** and the country

Recommended reasons: Singapore's four major seafood restaurants in this "together", constituting a unique seafood food paradise.

NO.4: Nyonya cuisine

The descendants of intermarriage between Chinese and Malays, the female called "Nyonya". Nyonya cuisine is a local specialty of Singapore.

By the traditional Chinese cooking method and Malay spices perfect combination of sweet and sour, pungent, slightly spicy and other flavors, the use of sauces are from at least ten kinds of spices blended into. It is one of the most special and exquisite dishes in the South Seas, which has been praised as being in a class of its own.

Laksa is one of the most famous Nyonya cuisines, where the introspection of Chinese ingredients meets the exuberance of Malay cuisine, resulting in a rare and passionate love affair.

Classic recommendation: Candlenut

Reason for recommendation: three generations of inheritance, brewing the most mellow "Nyonya" memory flavor.

No.5: Satay

Satay, to put it bluntly, is a kebab. It is one of the most famous Malay dishes in Singapore and is extremely popular. Often sold in skewers of 10, satay is dipped in a sweet and spicy peanut sauce to give it a unique flavor, and is often served with sliced onions, cucumbers and Malay rice balls wrapped in coconut leaves.

Like in China, stalls specializing in authentic satay can be found at many stalls, restaurants and food centers, such as the East Coast Artificial Lake Food Village and the 24-hour Lao Pasir Food Center.

Classic Recommendation: Lao Pak Sha

Reason for Recommendation: A heritage-level food center, there's nothing you can't eat, only what you can't think of.

NO.6: Fried Kuey Teow

This is another classic Singaporean dish, unassuming in appearance, but its sticky-sweet and tasty flavor is quite popular among local gourmets, making many people addicted to it. It's filled with river noodles, pasta, fresh clams, fish cakes and vegetables, to name a few.

Fried kuey teow stalls can be found in most food centers in Singapore, and it is also a signature dish at Princess Terrace Café. Choose from fresh clams or prawns to go with your steaming hot fried kuey teow and enjoy this scrumptious dish.

Classic recommendation: Maxwell Road Cooked Food Center

Reason for recommendation: With more than 100 stalls offering a wide range of authentic food, it's a sight to behold.

NO7: Fish Head Curry

The famous Singaporean Fish Head Curry is the culinary culmination of the intermingling of the local Indian, Chinese and Malay cultures, which is what makes it one of the most sought-after, tantalizing and beloved dishes in town!

Fish head curry is good to eat with rice, but the Chinese prefer to use fluffy steamed buns to soak up the curry sauce from the plate and bring it to their mouths. Especially since the buns are sweet, they can neutralize the spicy flavor of the curry very well. Eaten this way, it allows even the less spicy to enjoy fish head curry to their heart's content.

Classic recommendation: Little India on the Banana Leaf Apolo (Banana Leaf Apolo)

Recommended reasons: a unique Indian way of eating, let you eat.

NO.8: Kaya Toast

Kaya Toast is a favorite breakfast in Singapore, and can be found in any of the city's old-school cafes or food courts as an evocative, yet simple and rustic food.

Kaya is a local sauce made from eggs, sugar, coconut milk and vanilla spices. Singaporeans love to start their day with toast slathered in chai. In fact, there's hardly a coffee shop in Singapore that doesn't sell it.

Classic Recommendation: Ya Kun Kaya Toast

Recommendation: Over 70 years of heritage to maintain the mouth-watering taste of kaya toast.

NO.9:Lacha

Lacha is the signature drink of Singaporean folklore, and its unique significance to the country stems from a variety of factors: firstly, the Carnation brand of condensed milk used is a Singaporean brand name; in addition, the process of preparing it is very artistic, with the tea being rushed around from cup to cup, resulting in a rich froth, which is the meaning of the word "Lacha". La" is the meaning of the word "La".

In Singapore, La Tea has found its way into countless coffee shops such as Starbucks and Frappuccino, so it's quite easy to get your hands on this specialty drink.

Classic recommendation: street stalls

Reason for recommendation: The live "pulling" process is fun to watch.

No.10 Singapore Sling

This is originally a cocktail created by bar bartender Yan Chongwen, but it was a big hit, and even made a name for itself overseas as a "national drink" representing Singapore,

New York has the Manhattan, and Russia has the Manhattan.

New York has a "Manhattan", Russia has a "Moscow Donkey", Long Island has a "Long Island Iced Tea", and Singapore is famous for this cocktail. Its color red, suitable for women to drink. Due to the popularity of the Singapore Sling, it is now available in bottles in commercial supermarkets and stores.

Classic Recommendation: Raffles Hotel

Reason for Recommendation: As the "birthplace" of the Singapore Sling, need I say more?