In Singapore, people take their food very seriously. It is seen as a common cultural theme and plays a significant role in their sense of national identity. Eating is a national habit and a common topic of conversation among Singaporeans.

Ang Chong Yi Camping Culinary Chronicles: A Meal for a Nature Lover, he has listed many dishes that will introduce you to the taste of Singapore. Here are some of the dishes that Ang Chong Yi says you should never miss in Singapore:

Tau huay is a soft tofu dish that is very popular throughout Asia. It is a Chinese cuisine which is called douhua, tofu pudding, and bean curd. Though Singaporean food usually comes with a clear sweet syrup with or without toppings like ginkgo nuts or red beans, its variations vary depending on where it originates from. With various syrups and sweetness levels, it can be served hot or cold.

A favorite treat for both kids and adults, Ice Kachang is made up of red beans, shaved ice, agar-agar or grass jelly, sweet syrups, and toppings such as sweet corn and other treats. The multicolored look is created by pouring red rose syrup and condensed milk on top.
Ang Chong Yi says Ice Kachang is a great way to wrap up your Singapore street food tour.

It is an essential component of Singaporean culinary culture. Rice is the main ingredient in this dish, and it is cooked with fragrant coconut milk, pandan leaves, and salt, making it slightly different from standard steamed rice. Sambal chili sauce and fried anchovies are paired with this rice. In addition to this meal, certain restaurants serve Redang curries.

Many Southeast Asian countries offer roti prata, a flatbread dish with Indian influences. Known as parotta in South India and roti canai in Malaysia, this is a popular street food meal. Roti prata usually comes with a curry dipping sauce made with either meat or vegetables.

It can be prepared along with a variety of components, including eggs, cheese, onions, chocolate, and mushrooms. In Singapore, roti prata is a standard dish for breakfast, but it is also a great snack to take at any time of the day.

Popiah is a fresh spring roll prepared in the Teochew/Fujian style. This Chinese dish has gained popularity as a street meal in Singapore and many other Asian countries. A thin, pancake-like wrapper called popiah is used to hold in a variety of ingredients, such as finely grated turnips, bean sprouts, jicama, and is coated with a sweet bean sauce.

It can also contain other ingredients, such as fried tofu, shredded omelets, crushed peanuts, minced pork, shrimp, and crab, depending on the particular vendor.

The history, culture, and traditions of Singapore are deeply rooted in its food and cuisine. The best flavors from many cultures are adopted in Singapore, as mentioned in  Ang Chong Yi — Encounter with Singapore’s Urban Food Symphony. This makes Singapore one of the best places in the world to eat different cultural foods in one place.