Immigrants to Singapore must not miss these delicacies: 1. Chili crab Chili crab, as Singapore’s classic national dish, wins with its delicious crab meat and rich sauce.

Although it is called chili crab, the spiciness is very mild.

The sauce uses tomato paste, eggs and chili as its main ingredients.

It tastes sour, sweet and a little spicy.

It perfectly retains the freshness and sweetness of the crab meat without being dominant.

2. Hainanese Chicken Rice Although Hainanese Chicken Rice originated from Hainan, Singapore’s Hainanese Chicken Rice has its own unique taste and is one of the delicacies that people must try when coming to Singapore.

In authentic Hainanese chicken rice, there should be a layer of transparent glue between the chicken skin and the chicken, making the chicken tender and delicious.

However, the essence of delicious Hainanese chicken rice is actually the rice.

Rice with soft chicken broth and non-greasy taste is the best way to identify Hainanese chicken rice.

3. Bak Kut Teh Bak Kut Teh is not tea, but rather medicinal pork ribs soup.

Boil the pork ribs with various medicinal materials for several hours to create a fragrant bak kut tea soup with delicious soup and soft pork ribs.

Singaporean locals usually mix bak kut teh with rice and fried dough sticks, biting into the fried dough sticks absorbs the soup, giving people a deep sense of satisfaction.

4. Laksa is the literal translation of Malay and is a kind of soup base noodle.

It is divided into Nyonya Lhasa and Assam Lhasa, which are very common in Singapore.

The main noodle of Nyonya Tesa is mouse powder or silver needle powder, which is Hakka vermicelli made by steaming rice milk into curds and forming long round strips.

In the Lhasa soup base, shrimp, shrimp cake, garlic, dried onion, pepper, lemongrass, galangal and other ingredients are added. Before tasting it, it smells very fragrant.

This is very authentic food.

5. Kaya Toast Coffee coconut toast may be the most local and authentic breakfast in Singapore.

Its essence is coffee coconut paste made with eggs, sugar and coconut milk; in some places, pandan spice is added to turn the coffee coconut milk into a light green color.

Toast two slices of bread, then spread coffee coconut butter and butter on the bread, and make sandwich toast together; two half-boiled eggs and a cup of tea (Teh Tarik), this is the latest Singaporean breakfast way.

6. Curry fish head Curry fish head was invented by Indians who immigrated to Singapore.

Stew grouper or red snapper head in curry sauce, add lady's finger, tomatoes, peppers and other ingredients to cook a pot of delicious fish head.

It's spicy and sour.

Curry fish head has evolved into two versions.

Indian style has a stronger flavor, Mother's has a milder flavor.