Travelling by the five senses : flavors of Singapore

As we already told you in the other posts, Singaporeans are food fans. They tell themselves, with great pride, that they were born to buy and to eat, regardless of the time of day. As the saying goes, “in the place where you were, do what you saw”, we could not be spectators of such a scene, so we put all our senses into action and let ourselves be tempted. The variety of flavours that there are – Indian, Chinese and Malaysian – is simply a reflection of what the country is: multiculturalism in its purest form at Singapore food blog.


How different it would have been if in those eternal mornings in the secondary they had taught us all the subjects in a more dynamic way. If we had learned history through food, we would never have forgotten that the ingredients for the Singapore recipe are a handful from Malaysia, ten soup spoons (well-filled) from India and five cups from China. As Singapore food blog do not have you next to share a meal right now, we invite you to savour this post together. Of course, we do not take care of the consequences, especially if you read it with hunger …

Indian food in Singapore at Singapore food blog:

Undoubtedly, our favourite dishes in Singapore are Indians. If you traveled to the land of the Taj Mahal (and the cows that poop everywhere), you will notice that, although it has many similarities, the food is not exactly the same as you will find there, since this is Indian- Singaporean That is to say that the recipes that arrived with immigrants, especially from South India, were mixed, adapted, stirring and also added some unique delicacies. Here Singapore food blog presents the most representative; those that make the head wobble to the Indians.


We believe that we will never get tired of eating them. We tried them for the first time in Malaysia and they conquered us. We cannot believe when we meet a traveler who has been in the area for some time and has not yet tried them, and we invite to come with us. Sweet, salty, with condensed milk, onion, egg or sugar … the rotis are exquisite in any way. “Roti” means bread, but not like you’re imagining, these are more like pancakes … but not like the pancakes you know. We better let the photos describe them for themselves …

The first time you see the list of rotis in the menu you will get dizzy because all the names are in Malay, but nothing better than the practice to begin to know them. To make your choice easier, we name you the classics so you know what you are asking for and do not miss anything. All come with a little dhal (lentil curry) so you can accompany them. Yes, everyone even condensed milk.

Roti Canai: the classic, without any extra.

Roti Bawang: with onion.

Roti Telur: with egg.

Roti Plant: no no, it does not have a plant inside, but plant means butter in Malay.

Roti Pisang: with banana. If you come from Thailand maybe you expect something similar, but honestly, pancakes so famous make a good difference to them.

Roti Susu: with condensed milk.

Roti Boom: with butter and sugar, which are caramelized when cooked. A good roti boom has a round shape, although there are many that make it square for comfort. Dani is an expert on the subject and you can flip it over the head if the circumference is not perfect.

Roti Tissue: with butter and sugar, but cooked in such a finite way that it looks like a paper. It is taught at Singapore food blog and is crispy and delicious. This is the roti to taste a real rotary. There are not many who can give it the pyramidal shape that it should have and others do not even want to do it. It is the final exam.

Banana leaf meal

If there is something that characterizes Indian food, it is the combination of flavours. There are many flavours. In this case, they use the banana leaf as a dish, because they assure that it gives a special touch of flavour. The options vary, but usually, they will serve you rice, chapati (Indian bread without crumb), papadum (the fried snack) and several options of curries, usually vegetarian and delicious. It is a kind of introduction to Indian food in a single dish, or on a single leaf in reality. To feel the texture of the food, the Indians eat with their hands. This type of dishes is usually very abundant, look at everything we had in front of us when they invited us to eat from the Singapore food blog.

Chinese food

If there is something that surprises us about the Chinese is their ability to establish a profitable business anywhere in the world where they propose it, basically maintaining the same formula that has been giving them results for thousands of years: keep the circle closed and help each other. Many consider it a non-adaptation to the local culture, but little seems to matter to them. Wherever they go, they keep their food, their language and their customs. In the case of Singapore, the Chinese we cross today are the third or fourth generation born in these lands, but the traditions are still intact. Food could not be the exception.

Other Chinese classics are the biryani rice, Chinese food, that are char kway teow – broad noodles sautéed in soy sauce and black beans with cockles or clams and egg-, and chwee kueh, some steamed rice flour pancakes with a delicious sauce of chilis, onion, turnip preserved and other secret ingredients. Actually, the cakes do not have much taste; it is the sauce that makes them special. The best time to try them is during breakfast. In addition to these two classics, you will be able to find most of the typical Chinese dishes that can be found in the rest of the Asian countries: noodle soups, dim sim, spring rolls at Singapore food blog.