4 Popular Singaporean Food you must try while in Singapore

Singapore is a melting pot of cuisines, a fusion of rich food culture consisting of Indian, Chinese, Malaysian and Indonesian influences. From swanky rooftop restaurants to humble street food carts to and everything in between, Singapore is a food haven for foodies. Witness something unusual, something different from your home country, get a chance to be a part of this vibrant culture at the cheapest cost. Get lucky this season with Delta Airlines, deals which are rewarding and prices which adds greater value to your pocket as you travel more. Hurry, it’s never too late to make a smart move today, travel smart when you consider making your initial reservation with Delta Airlines Reservations. Our travel agents can guide you by sorting through vast amounts of information to help you make the best travel decisions and possible travel arrangements at an affordable cost.

Below we have made a list of top 4 finest examples of Singaporean food available across the city-state:

Bah kut teh: Bah kut the or meat bone tea has long been one of Singapore’s most popular street food dishes. It mainly comprises of juicy pork ribs, boiled for hours in a rich herbal broth. To achieve the best flavor the soup demands the right quantities of garlic, star anise, cinnamon, cloves, fennel, and dang gui. The soup can also be coupled along with other ingredients, such as tofu, youtiao (fried dough) and mushrooms.

Sambal stingray: Also known as Ikan Bakar or barbequed fish, sambal stringray is a Singaporean the invention, grilled in banana leaf, retaining its natural flavors. Blended with a mixture of chili peppers, belacan (shrimp paste), shallots and spices, along with a pot of cincalok and a squirt of calamansi juice is something worth trying.

Mud crab: A whole hard-shelled mud crab is stir-fried either with black pepper or in a thick chili and tomato sauce. Served along with lush jackfruit sauce, the long beach seafood can’t be beaten. If you want to witness this delicacy head to Crab Party where you can even choose the geographical origin of your crustacean right at the street food stall.

Red snapper head curry: Soaked in the sauce, the crisp and aromatic fish head is originally from the Bengali region but refined to its present form in Singapore. The curry is a rich yet thin Keralan variety, with brinjal and lady’s finger, often added for texture.

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