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1. •  
     CommentAuthorJon Wan (CommentTimeFeb 14th 2008)

    
   the Thais have som-tum (papaya salad)
   
   the Japs have sushi
   
   the Brits have prime ribs
   
   the Americans have creme brulee
   
   but what exactly quantifies as a Singaporean dish in nature?
2. •  
     CommentAuthorChicken Rice Man (CommentTimeFeb 14th 2008)

    
   Wow, that is a tough one.
   
   I hear the Yu Shang was invented in Singapore so maybe its the most authentic Singapore food.
3. •  
     CommentAuthorSCdreamer (CommentTimeFeb 14th 2008)

    
   Singapore hainanese chicken rice!!!!
4. •  
     CommentAuthorpicky gourmet (CommentTimeFeb 14th 2008)

    
   pepper crab the true singapore creation!

   crunchychoconut
5. •  
     CommentAuthorPANERAI (CommentTimeFeb 14th 2008)

    
   Yam ring with lot's of yummy stuffings !
6. •  
     CommentAuthorice (CommentTimeFeb 14th 2008)

    
   panerai i was going to say u are talking rubbish but then again i rem reading somewhere that this yam ring thingy was invented by some gurus in the local F&B industry some decades back. am i rite?
7. •  
     CommentAuthorAlison Heng (CommentTimeFeb 14th 2008)

    
   a cup of kopi & half-boiled eggs
8. •  
     CommentAuthorAmy Lee (CommentTimeFeb 14th 2008)

    
   I'm not sure which dishes are Singaporean or not. But I must say this in general, that the fusion of foods here are the best part about living in Singapore.
9. •  
     CommentAuthorBlues Almighty (CommentTimeFeb 14th 2008)

    
   xin xin chilli sauce.
10. •  
      CommentAuthorJon Wan (CommentTimeFeb 14th 2008)

     
    well...we all have to agree it has to be something that can be eaten by all races and is very iconic like the merlion or ah meng
11. •  
      CommentAuthorPANERAI (CommentTimeFeb 14th 2008)

     
    ice...yam ring dish is 100% a Singapore product....ahem...more like creation : )
12. •  
      CommentAuthorice (CommentTimeFeb 15th 2008)

     
    but then again..we create alot of new and funi stuff.

    Coolaboutlife
13. •  
      CommentAuthorJon Wan (CommentTimeFeb 15th 2008)

     
    we can...but heritage is also important...something since 1965 would be nice
14. •  
      CommentAuthormacadamia^n (CommentTimeFeb 15th 2008)

     
    hmm...fried carrot cake or chee cheong fun??
15. •  
      CommentAuthorJon Wan (CommentTimeFeb 16th 2008)

     
    kiasu burger c/o McDonald ~ remember that?

    Chicken Rice Man
16. • CommentAuthorSonia D.Lani (CommentTimeFeb 16th 2008)

     
    I rhink there are alot of "foods" which are Singaporean...chili crab, char kway teow, hokkien mee even roti prata - like us they come from all over the place to settle in Singapore - if we can call ourselves Singaporean, then I guess these dishes coould be termed that.
    BUT - these are only dishes - disparate ones at that - from different racial and ethnic heritage. None of these are products of a melting pot like those cuisines we see in Thailand, Indonesia, Burma, Vietnam, etc - these countries can truly say they have a national cuisine. One that reflects all the cotributary elements of their own special mixed racial heritage.
    The funny thing is that we do have a cuisine (yes, a cuisine and not a dish) that embodies the mix of race and ethnicities, but we don't even attempt to stake claim on it! Guys! I'm talking about Peranakan cuisine! If there's one cuisine that we can say reflects our mixed parentage, this is it. Chinese, Malay, Indonesian, Indian, Portuguese, English, Dutch - even a little Arab. This must be the closest thing to our National Cuisine as we'll get for a long time to come.
    Problem is some politicians might say it's a Malaysian or Indonesian minority cuisine - but who cares! It better reflects our people's make up than even their own - so why hasn't anyone stood up to say it is!

    Chicken Rice Man
17. •  
      CommentAuthorSCdreamer (CommentTimeFeb 16th 2008)

     
    hmm...wah... abit heavy leh... food=national identity, but makes sense...
    
    anyway i grew up with bibis grannys ...so had all the food , sweets, gatherings and of course the food punishment too (kenna rubbed on and into the mouth with belanchan chilli paste. i consider peranankan culture another "dialect" group. so it does not represent all singaporeans hence its not a national cusine.
    anyway, peranankan culture is not particular to singapore . malacca msia has a strong peranankan culture too.
    
    i'm happy with the variety of Dishes as representing singapore's cusine.
    
    so chill man.
18. •  
      CommentAuthorcaniggia (CommentTimeMar 4th 2008)

     
    i'm afraid we dont really have anything authentic and can be claimed truly sgporean. bt if we trace back the history books, the aboriginis of this island r probably descendants of parameswara and/or sang nila utama's followers... so there's a tiny glimpse of hope that we have perhaps malay or indonesian diets.
    
    then of cos, when the EIC came along, they brought along the indian sepoys & other indian merchants. n when the continent was flocking in, the brits segmented the races acccordingly.... serangoon for indian, chinatown for chinamen, geylang for malay, bugis for javanese, arab st for middle-eastern ppl.... holland v for dutch?... etc.
    
    just for arguments sake, perhaps as consolation, we might wanna consider peranakan food as a local trademark? cos peranakan as defined by the books - straits born chinese. while nonya refers to, the bibik & baba...
    
    i guess, perhaps i'd rationalise n say; nonya laksa, or the nonya a-char, or the nonya rice dumpling... could qualify as our local flavor???

    Chicken Rice Man
19. •  
      CommentAuthorShu Yen (CommentTimeMar 5th 2008 edited)

     
    Eh, why nobardy say "ROJAK"?
    Vely representative of everything Singapore what.
    Such a messy mix of nonsense.

    Chicken Rice Man, SCdreamer, crunchychoconut, eym C
20. • CommentAuthorwee hubert (CommentTimeMar 5th 2008)

     
    The 2 most singaporean dishes..
    
    1. Chili crab
    2. Chicken rice
21. •  
      CommentAuthorcrunchychoconut (CommentTimeMar 5th 2008)

     
    but chicken rice was adapted from the hainanese version from china, so i don't think it's as singaporean as chilli crab
22. •  
      CommentAuthorJon Wan (CommentTimeMar 5th 2008)

     
    so yam ring, rojak and yu sheng are made in SG?
23. •  
      CommentAuthorcaniggia (CommentTimeMar 6th 2008)

     

    Posted By: Jon Wanso yam ring, rojak and yu sheng are made in SG?

    bro, of the 3 u listed, i think only the rojak was singaporean, cos the yam ring originated in mainland china, yu-sheng started in HK, long b4 us...
24. •  
      CommentAuthorcrunchychoconut (CommentTimeMar 6th 2008)

     
    hmm..i guess that's what's so unique abt singaporean dishes! modify other countries' dishes and add singaporean flavour into it. after all, singapore is a multi-cultural society so diff grps of ppl originate from diff parts of the world, then they introduce their native foods into sg and these get modified into our singaporean dishes =)
25. •  
      CommentAuthorDG (CommentTimeMar 7th 2008)

     
    Hey Caniggia,
    
    I thought they don't serve yu-sheng in Hong Kong?
    
    Thats what my HK friends tell me.....
26. •  
      CommentAuthorShu Yen (CommentTimeMar 7th 2008 edited)

     

    Posted By: DGHey Caniggia,
    
    I thought they don't serve yu-sheng in Hong Kong?
    
    Thats what my HK friends tell me...

    
    
    unless he is referring to those that are served with porridge...
27. •  
      CommentAuthorHeavenly Cod (CommentTimeMar 7th 2008)

     
    yew char kway dipped in coffee?..saw this on a malaysian food programme. they were saying that this is a very creative and unique singaporean dish
28. •  
      CommentAuthorcaniggia (CommentTimeMar 7th 2008)

     
    HK famous for congee... they literally throw anything edible to go with congee...
29. •  
      CommentAuthorJon Wan (CommentTimeMar 7th 2008)

     
    ice cream on bread is unique...my ang moh fried say we are weird to eat that...she was talking on the phone to her mum in a cockney accent
    
    "Mumsy...they eaaat ice cream with bread here...not just any bread...coloured bread!!!"

    caniggia
30. •  
      CommentAuthorcaniggia (CommentTimeMar 8th 2008 edited)

     
    aha!!!!!!!!!!! i know wat's uniquely singaporean... though its not a food, its a beverage.
    its none other than our true blue MILO DINOSAUR... or even MILO GODZILLA!!!
    
    searched & proven, none other in this region and/or the world has it.... yet
31. •  
      CommentAuthorcloudgal (CommentTimeMar 9th 2008)

     
    hmm oh yea! the ultimate milo powder (cocoa) fix!! and sure get v heaty one...:P
    
    and i think nowadays got **dinosaur** for other drink items too? not sure if i rem correctly tho...tot someone told me so before..
32. •  
      CommentAuthorcaniggia (CommentTimeMar 10th 2008)

     

    Posted By: cloudgalhmm oh yea! the ultimate milo powder (cocoa) fix!! and sure get v heaty one...:P
    
    and i think nowadays got **dinosaur** for other drink items too? not sure if i rem correctly tho...tot someone told me so before..

    milo dinosaur is available in most places, bt godzilla is a lil rare. bt of cos i'd very much prefer godzilla, credit to the scoop of vanilla ice-cream in it.
    at the end of the day, i'd say it'd be heavenly if it was served with other flavored ice-cream, ie: chocolate or coffee.... sluuurrrp
    
    bt i dunno wat'd they name it then... milo ultraman perhaps??

    Jon Wan
33. •  
      CommentAuthorJon Wan (CommentTimeMar 10th 2008)

     
    milo Singapore?

    caniggia
34. •  
      CommentAuthorBlues Almighty (CommentTimeMar 10th 2008)

     
    then they can make the powder form the shape of a merlion. that will be real iconic!

    crunchychoconut
35. •  
      CommentAuthordawn (CommentTimeMar 10th 2008)

     
    Haha...Jon Wan...did you go for the Harry Connick Jr. concert or something? Because I think one of his comments was that he's not sure what an authentic Singaporean dish is. He said he's tried satay, but that's more of a Southeast Asian dish...
36. •  
      CommentAuthorCaramelCorn (CommentTimeMar 10th 2008)

     
    Hokkien mee... Most singaporean..
37. •  
      CommentAuthorJon Wan (CommentTimeMar 10th 2008)

     

    Posted By: dawnHaha...Jon Wan...did you go for the Harry Connick Jr. concert or something? Because I think one of his comments was that he's not sure what an authentic Singaporean dish is. He said he's tried satay, but that's more of a Southeast Asian dish...

    i didn't actually! So the hunt continues my dear.....
38. •  
      CommentAuthorcaniggia (CommentTimeMar 11th 2008 edited)

     
    yup yup... some of the novelty food we assume to be authentic sgporean can now be found in many other places already. dun be surprised, bt they actually have roti-prata in taiwan... yes... taiwan (republic of china). made by taiwanese... n by an indian.
    
    our shaved ice dessert ala ice kachang, chendol...etc. can also be found in taiwan; but renamed as shaved ice, topped with either fruits and/or bubble tea ingredient/syrups

    Jon Wan
39. •  
      CommentAuthordawn (CommentTimeMar 12th 2008)

     
    JW...then what made you think of such an interesting question? :) Your quest for your Singaporean roots, as found in our local cuisine? Hehe...
40. •  
      CommentAuthorJon Wan (CommentTimeMar 13th 2008)

     

    Posted By: dawnJW...then what made you think of such an interesting question? :) Your quest for your Singaporean roots, as found in our local cuisine? Hehe...

    well...i'm trying to publish a bestseller one day...and was thinking what book would be read by my fellow peers...then *idea* was born :)
41. •  
      CommentAuthordawn (CommentTimeMar 13th 2008)

     
    JW: Then you can publicise your up-and-coming bestseller on hungrygowhere...we foodies will definitely support...haha...
    
    So is it gonna be all about food, our fav topic? Hehe...
42. •  
      CommentAuthorcaniggia (CommentTimeApr 4th 2008)

     
    local flavor that favors locals... hmm... something that's singaporean & unique to the world.
    we've got: teh-ccino, kopi-ccino, milo-ccino... etc... which i find rare, if not, doesnt exist even in m'sia. needless to say, milo-dinosaur or godzilla
43. •  
      CommentAuthorchicken republic (CommentTimeApr 5th 2008)

     
    laksa
44. •  
      CommentAuthorcombat wombat (CommentTimeApr 5th 2008 edited)

     

    Posted By: Jon Wankiasu burger c/o McDonald ~ remember that?

    Chicken Rice Man

    
    
    oh yah :) what went into a KS burger - you remember?
45. •  
      CommentAuthorcaniggia (CommentTimeApr 7th 2008)

     
    actually, i've been talking & asking alota old timers who've frequented their hometown in mainland china (especially after their retirement).
    
    guess what? there's no Hokkien Hey-mee in Hokkien province, and there's no Teochew char-kway teow in Teochew, Guangzhou.... hokkien hey-mee & teochew char kway teow r improvised menus when the early migrants set foot in sg.
46. •  
      CommentAuthorcaniggia (CommentTimeApr 15th 2008)

     
    bah kut teh was also founded when in the early days, the laboring class of ppl couldnt afford meat & stuff, the only delicacy they could afford was ribs & boney off cuts... hence, the teochew ppl innovated n created bah kut teh...
47. •  
      CommentAuthorAleus (CommentTimeApr 16th 2008)

     
    Def not the Singapore noodles that is seen overseas....
48. •  
      CommentAuthorcaniggia (CommentTimeApr 16th 2008)

     

    Posted By: AleusDef not the Singapore noodles that is seen overseas....

    haha, those r just gimmicks. xin-zhou beehoon or xin-zhou fried rice... all nonsense.
49. •  
      CommentAuthoriheartbread (CommentTimeApr 16th 2008)

     
    Kiasu Burger (McDonald's):
    EXTRA large chicken patty seasoned with EXTRA spices, marinated with EXTRA sauce (I forgot what exactly was in the sauce), fresh lettuce. All encased in an EXTRA large sesame seed bun.
    
    I remember McDonald's Shaker Fries better (I really liked it).
    It comes with a sachet called "Seaweed Shaker" - pour your fries into the classic brown paper bag, empty the contents of the sachet then shake it, and eat!
50. •  
      CommentAuthorice (CommentTimeApr 16th 2008)

     
    oh on the topic of macs...has anyone tasted the new mcgriddles?
    
    is this the only one new version or is the super old sausage biscuit back too?