You haven’t truly experienced Singapore if you haven’t eaten your way around the island. We’re a hodge-podge of so many cuisines and cultures, our food scene will bring you on a whirlwind trip around Asia and even the world. From Chicken Rice and Nasi Lemak to Laksa and Char Kway Teow, here’s a lowdown on some of the most delicious local dishes that will have you saying “Singapore’s Shiok!”
Please note:
- Vegetarian options may contain alliums, eggs and/or dairy.
- Vegan options may contain alliums, but will not contain eggs and dairy.
- Some recommended spots will serve food for both vegetarians and non-vegetarians.
- This list is non-exhaustive and is subject to change.
Plant- based Hainanese Chicken Rice by The Prive Group. Photo by Yuan Oeij
Hainanese ‘Chicken’ Rice
A Singapore favourite and one of CNN’s ‘50 Best Foods In The World’. A plant-based plate of this delicious Hainanese ‘Chicken’ Rice consists of aromatic ginger-infused rice, ‘chicken’ made of beancurd (yuba) or wheat gluten (seitan) drizzled with a secret blend of soy sauce and sesame oil, plate of greens or cucumbers and tangy ginger-garlic and chilli dips.
LOCALS LOVE!
33 Vegetarian Food / North South East West Fusion Vegetarian / The Prive Group outlets
Nasi Lemak
It’s not hard to see why Nasi Lemak is TIME Magazine’s one of 10 most healthy international breakfasts. Fragrant coconut cream rice, beancurd and nori ‘fish’, fried crisps, crunchy peanuts and a heady chili paste, all wrapped in a banana leaf. There are no rules to eating in Singapore – this hearty meal can be savoured any time of the day.
LOCALS LOVE!
Warung Ijo / Lotus Vegetarian Restaurant
Banana leaf-wrapped Nasi Lemak
Peranakan Sweet and Savoury Kuihs
Peranakan Sweet and Savoury Kuihs
Nonya Kuehs are bite-sized Peranakan savouries and sweets, usually made of glutinous rice, coconut or tapioca. More often steamed than baked, these traditional mixed-culture desserts come in different shapes and colours – all addictive. Take your pick from a spherical Ondeh-Ondeh, a nine-layer steamed Kuih Lapis, a moist tapioca Bingka Ubi or even a blue-hued Pulut Tai Tai – you’ll be spoilt for choice!
LOCALS LOVE!
HarriAnns Nonya Table
Roti Prata & Murtabak
In our version of the pizza flip, the dough of plain flour and clarified butter is tossed high in the air before being pan-fried into a crisp, buttery flatbread. From mini coin-sized ones to large cone-shaped ones, Roti Prata is a foodie’s sinful pleasure. Savour it piping hot with spiced curry or sweetened with sugar, condensed milk or even chocolate. For an upsized meal, go for the stuffed Murtabak – a vegetarian version is filled with textured seitan (wheat gluten) ‘mutton’ or ‘chicken’.
LOCALS LOVE!
Springleaf Prata Place / Gokul Raas
Roti Prata with Dalcha, a lentil-based stew
Vegan-Laksa-by-Greendot
Laksa
A slurp-worthy bowl of a thousand rice noodles. The curry Laksa is a local’s favourite and was created with influences from Chinese, Indian, Malay and Indonesian cultures. Filled to the brim with tofu, mushrooms, konjac mock seafood and loads of beansprouts, it’s warm and rich coconut curry broth is comfort food for many.
LOCALS LOVE!
Greendot / Makan Vegan / Sunny Choice
Rojak
An eclectic medley of fruits, vegetables and fried flour crisps drenched in a sweet, sour and sometimes spicy, tamarind sauce. Truly a reflection of Singapore’s cultural smorgasbord, you’ll find a different version of the Rojak salad made by the Chinese, Indians and Malays. Each rojak will be made fresh on the spot upon order so ask for a vegetarian sauce without prawn paste and pick your ingredients. Top with a generous amount of chopped peanuts and enjoy!
LOCALS LOVE!
Rojak Line / Yi Xin Vegetarian
Singapore Rojak
Savoury Carrot Cake
Char Kway Teow
If we need a representation of street food, this would be it. Originally considered a poor man’s dish made with leftover market ingredients, Char Kway Teow comprises silky smooth flat rice noodles and crunchy vegetables wok-fried in dark soy sauce over high heat for a charred, smoky aroma. Best eaten fresh off the wok with a side of hot clear soup and a spicy ‘sambal’ chilli paste.
LOCALS LOVE!
Veganbliss / Tang Leng Chay at 79A Circuit Road Hawker Centre
Thunder Tea Rice
It’s not every day you associate tea with rice but this heritage warrior dish deserves a place in the top favourites. White rice, blanched or lightly stir-fried vegetables and peanuts are served with the star of the Thunder Tea Rice dish, a very green herb-infused tea soup. Add a side of fiery ‘sambal’ chilli paste or chilli padi for the extra kick.
LOCALS LOVE!
Thunderbolt Tea / Living Wholesome
Thunder Tea Rice by Thunderbolt Tea
Plain Thosai with Chutneys
Thosai
The South Indian Thosai or dosa is akin to crepe – a thin pancake made of fermented rice batter and lentils. Have it plain, crispy, cone-shaped, or even stuffed with cheese or spiced potatoes but don’t forget to dip the thosai in the accompanying lentil-based vegetable ‘sambar’ stew, coconut chutney and tomato chutney. Other variations of the dosa include ones made with millet, oats, wheat and semolina.
LOCALS LOVE!
MTR Singapore / Komala Vilas
Carrot Cake
There are no carrots in this savoury dish; only pillowy-soft rice flour cakes and white radish – sometimes also referred to as white carrots in Singapore. Garlic and preserved turnips or ‘chye poh’ are added to the mix to make something of a radish scramble. Savour a black Carrot Cake version with dark soy sauce, or omit the sauce for a white version. The best ones will entice with a ‘wok hei’ or smoky charred aroma when plated.
LOCALS LOVE!
Gokul Raas / Tang Leng Chay at 79A Circuit Road Hawker Centre
Savoury Carrot Cake
Excited by the variety of food choices in Singapore?
Go on a VegThisCity tour and savour all of the above and many, many more! Recognised as a Lonely Planet Top 10, VegThisCity is the first and only travel company in Singapore with a focus on vegan and vegetarian walking tours and delicious foodie experiences.