Hainan Chicken Rice and Coconut Milk Rice are some of the most popular choices in Singapore and are also favored by the locals. After you've had your fill of these delicacies, a smooth and frothy cup of teh tarik will put all the flavor in your belly. Or you can try Singapore's popular desserts - red bean ice (ice kacang) and chendol.

1) Chili crab

Chili crab is a must-eat in Singapore, the crab is Sri Lankan crab, eat to the largest to about 2.5 kilograms. Said chili, in fact, in addition to chili, there are Southeast Asia only sour plum juice seasoning, mixing into the egg, mixing a large plate of chili crab with material and juice. After a big meal, with a small steamed bun (steamed and deep-fried two kinds) dipped in the soup and then a few mouthfuls, so that the plate of chili crabs all down, never waste!

For authentic chili crabs, some of the best restaurants are No Signboard Seafood Restaurant, Jumbo Seafood and Long Beach Seafood in East Coast Seafood Village. Long Beach Seafood in the East Coast Seafood Village are your best choices for crab tasting. Other unique seafood dining destinations include Long Beach Seafood at Dempsey Hill, Palm Beach Seafood at One Fullerton, and Singapore Seafood*** and Singapore Seafood Republic at Resorts World Sentosa. (Singapore Seafood Republic)

2) Pork Bone Tea

It is a dish of pork ribs cooked in a broth of unique herbs and spices, with the use of cloves, cinnamon, star anise, fennel, and coriander reflecting Singapore's multicultural character. In the past, this dish was an important way for hard workers to replenish their meager energy and nutrients. Another major feature of Singapore's food, Malaysian cuisine, with pork and pork bones with Chinese medicine boiled into the soup base, is a must for the early dock drudges, Singapore's meat bone tea is divided into the Hainan faction (heavy pepper flavor) and the Fujian faction (heavy medicinal flavor).

3) Char Kway Teow (炒粿条)

It is made by stir-frying flat rice vermicelli noodles (similar to spaghetti) with soy sauce, shrimp paste (Belachan), tamarind juice, bean sprouts, leeks, Chinese sausage and fresh clams. Originally, it was made with lard, which gave it a distinctive flavor, but now it's healthier with less oil and more vegetables, which give it a nice crunch.

4) Fish head curry

There are many Indians in Singapore, who brought spices and opened restaurants, both of which have strong flavors similar to their body odor. Curry is one of the spices, from India, but fish head curry is an authentic Singaporean local dish. In the beginning, the Indians set up a cauldron at the pier and cooked the unloved fish head with curry and sold it to the Chinese; slowly, the Chinese improved the recipe and cooking method, balancing the richness of the spices and the freshness of the fish head's original flavor, and the Malay added coconut milk and ginseng to the pot. Fish head curry became a delicacy that Chinese, Malays and Indians all loved, cooked and sold, and the flavors were also similar and complemented each other, with some spicy, some acidic, some rich in curry, and some full of coconut aroma.

5) Kaya Toast

t One of the classic Singaporean dishes. The toast is sliced in two from the center, baked evenly on the oven, then evenly spread with kaya sauce and buttered with two slices of butter, the perfect kaya toast is done. Coconut is made with eggs, sugar, coconut milk and vanilla spices, and every coffee shop has its own secret curry sauce. No matter where you go in Singapore, you can find a coffee shop and order a chai toast with a cup of coffee or a cup of milk tea; or order a half-boiled egg, whisk the egg, put a bit of soy sauce on it, and dip it into the toast. Travelers who are interested can try it.

6) Ice Kachang

Ice Kachang is made with jelly, red beans, sweet corn and palm seeds, topped with a mountain of shaved ice, and drizzled with colorful syrup and condensed milk. A plebeian dessert that can be found at various deli centers. In the old days, Singapore's original frozen dessert was a crushed ice ball doused in colorful syrup and eaten straight out of the hand. Nowadays, red bean ices are a little more? Much fancier. It starts with a bowl of jelly, red beans, corn and palm sugar, topped with a mound of shaved ice, then drizzled with tantalizing syrup and condensed milk, and can be topped with durian, chocolate or assorted fruits. There's a gold mine in the bottom of the bowl. The gold mine? The most enjoyable part of this shaved ice is the "gold mine" that is hidden in the bottom of the bowl. The most enjoyable part of this type of shaved ice is the process of digging for the gold. The process of digging for gold is the most enjoyable part.

The key to a good red bean ice is the finely shaved ice and the big, sweet red beans. For those with good teeth who want to experience the long lost ice ball, why not visit the vintage Singapore roadside stalls underneath the Singapore Flyer for a refreshing Red Bean Ice to cool off in the sweltering summer heat!

7) Fried Turnip Cake

It's called? Gui (菜头粿)? It is a very common food amongst the Teochew population in Singapore and can be categorized as? It can be categorized into "white" (original flavor) and "white" (original flavor). (original flavor) and? Black? (sweetened with soy sauce), it is a convenient and tasty snack. The process of cooking the daikon is interesting, as the vendor wraps steamed rice flour and daikon into cubes, then places the ingredients on a hot plate and fries them with an egg until they are golden brown, making a clanging, thumping sound, then sprinkles them with chopped onions for a dish that is so good you won't want to take your eyes off of it.

8) Hakka Stuffed Bean Curd (Yong Tau Foo)

This dish is more common in Malaysia and Singapore, and is somewhat similar to spicy hot pot in China. It is a traditional Hakka dish, made by stuffing tofu with fillings. Stuffed tofu has a wide variety of fillings, usually minced fish or pork, as well as chili peppers, string beans, tofu, bitter gourd, mushrooms, bean skins, eggplant, etc. The soup is light and you can choose from a variety of options. The soup is on the lighter side, and you can choose to eat it ? Dried? or? Soups can also be served with rice and noodles. and can also be served with rice, noodles or vermicelli, with chili peppers and sweet noodle sauce as essential toppings.