Singapore Hotels & Malaysia Hotels
About Singapore Malaysia

CHINESE CUISINE 4

TEOCHEW CUISINE Teochew-style cuisine uses fish as its main ingredient, and is also known for its light soups. Many dishes are steamed, and in fact steamboat, which is a popular poolside menu item in hotels, gets its origins from this style. For steamboat, boiling broth is brought to the table, and you dunk pieces of fish, meat, and vegetables into it, a la fondue. Other Teochew contributions to local cuisine are the Teochew fish ball, a springy ball made from pounded fish with salt and water served in a noodle soup, and the traditional Singaporean breakfast dish congee (or moa), which is rice porridge served with fried fish, salted vegetables, and sometimes boiled egg. Also, if you see braised goose on the menu, you're definitely in a Teochew restaurant.

HOKKIEN CUISINE Although the Hokkiens are the most prevalent dialect group in Singapore, their style of cuisine rarely makes it to restaurant tables, basically because it's simple and homely. Two dishes that have made it as local cuisine favorites are the oyster omelet, flavored with garlic and soy, and Hokkien mee, which is thick wheat noodles with seafood, meat, and vegetables in a heavy sauce.

IIAKKA CUISINE If Hokkien food is simple and homely, Hakka food is the homeliest of the homely. Flavored with glutinous rice wine, many dishes feature tofu and minced seafood and meats. Hakkas are also known for not wasting an animal body part-nor exactly a hallmark of haute cuisine. Good dishes to try are salt-baked chicken and minced seafood wrapped in a fried tofu cake.
1 2 3 4