THE WONDERS OF LOCAL CUISINE, The Wonders Of Local Cuisine

Hi, my name’s Rick, and I’m your personal guide. Along with MyWoWo, I’d like to welcome you to the wonderful flavors of Singapore cuisine.

Singapore’s specialties derive from the food traditions of the city’s various ethnic groups, especially Chinese, Malay and Indian, but you can also find numerous dishes that were invented or adapted here. 

Only in Singapore can you find Crab bee hoon, rice vermicelli with mud crab, served in a tureen in a spicy milk stock. There’s also a dry version, in which the vermicelli is tossed in a wok.

A very common dish is Mee pok: yellow Chinese noodles of varying thickness and breadth, served with a sauce made of soy, chili pepper, oil and vinegar. They are also served as soup.

The popular Banmian, green egg noodles, are always served in broth, often with some kind of meat or fish, vegetables and various spices. You’ll even find them served at stalls in the street, as Soto mie bogor style, rice noodles in broth, with cabbage, tomatoes, the cartilage and tendons of cow’s legs, tripe and spring rolls....