Introduction: Singaporean cuisine and its Chinese influence
Singaporean cuisine is a melting pot of flavors, influenced by Malay, Indian, and Chinese cuisine, among others. As a former British colony and a strategic trading hub, Singapore has been exposed to a diverse range of culinary traditions. However, it is the Chinese influence that has had the most enduring impact on Singaporean cuisine, as about 76% of Singapore’s population is Chinese. From the ubiquitous hawker stalls to the upscale restaurants, Chinese-inspired dishes occupy a prominent place on Singaporean menus. In this article, we will showcase some of the most popular Singaporean dishes that are influenced by Chinese cuisine.
Hainanese Chicken Rice: a national favourite
Hainanese chicken rice is often touted as Singapore’s national dish, and for good reason. This simple yet satisfying dish consists of rice cooked in chicken broth and garnished with tender poached chicken, sliced cucumbers, and a piquant chili sauce. Although the origin of Hainanese chicken rice is disputed, it is widely believed to have originated in Hainan, a province in southern China, and was brought to Singapore by Hainanese migrants in the early 20th century. Today, Hainanese chicken rice is a ubiquitous dish in Singapore’s hawker centers, and each stall has its own variation on the recipe.
Bak Kut Teh: a popular herbal pork soup dish
Bak kut teh is a hearty soup dish that is popular in Singapore and Malaysia, especially among the Chinese community. Literally meaning “pork bone tea” in Hokkien, bak kut teh is made by simmering pork ribs and spices in a broth of water and soy sauce. The dish is usually served with white rice, vegetables, and youtiao, a type of fried dough fritter. Bak kut teh is believed to have originated from the Fujian province in China and was introduced to Singapore in the 1950s by Hokkien immigrants. Over the years, the dish has evolved to include different types of meat, such as chicken, and variations in the herbal mix used in the broth.
