People in Singapore who follow healthy eating patterns tend to have greater dietary diversity and are more likely to meet their nutrient requirements, potentially protecting against cognitive impairment in older age.

Singapore’s food supply is at risk from multiple issues, including complex global supply chains, protectionism in food-producing nations and unexpected events like this pandemic.

Roti Prata

Singaporeans often turn to roti prata when looking for late-night supper runs, as its comforting qualities cannot be overstated. This Indian flatbread can be enjoyed dipped into curry or sweetened with sugar. Prata stalls offer up a dizzying array of classic and innovative offerings, from plain versions through plaster (stuffed with egg) or shatteringly crisp tissue variants; there is something here for every palette.

Its origins remain unclear; however, it likely originated with Indian immigrants. Its name derives from Hindi words roti meaning bread and prata/paratha meaning flat bread.

New Mahamoodiya in Simpang Bedok offers traditional and modern favorites alike, including cheese-stuffed roti prata, chicken floss and Milo powder – perfect to satisfy late night hunger pangs! Open until midnight so you can satisfy all of your late-night cravings.

Murtabak

Murtabak is a pan-fried folded flat bread snack popular among Muslims across many Muslim-majority nations and eaten widely across Indonesia, Malaysia, Singapore and India. It can either be left plain or filled with beef, chicken or egg filling for added variety; and serves as a staple street food across these nations as well. Murtabaks are often served piping hot with sweet pickled onions or cucumber in ketchup as an accompaniment – or sometimes even coated in spicy or sweet curry sauce for an additional spicy or sweet bite.

Murtabak dough is typically prepared using ghee, providing both flavor and aroma while helping knead and stretch the dough. Other liquids may be mixed in but for optimal taste and texture ghee is preferred for optimal results.

One of the premier murtabak restaurants in Singapore is Zam Zam, established since 1908. Here, they specialize in serving fish, lamb and tuna murtabaks from $7 to $15 that can be ordered either directly from their restaurant or delivered through food delivery apps.

Laksa

Nothing beats a hot, steaming bowl of laksa on a cold and wet Singaporean day for comforting comfort food! This iconic dish stands as an iconic symbol of Singapore’s cultural diversity with ingredients reflecting different ethnicities’ influences and an inviting broth that soothes.

Laksa comes in many variations, with Singaporeans favoring curry-style laksa made with rice noodles served in a coconut curry soup. Nyonya-style laksa also exists and features Boh Mee noodles, fish, and cockles for an alternative dish.

Katong Laksa may be famed, but there are numerous other stalls offering fantastic versions of this dish. One stand in Queensway Shopping Centre stands out for their spicy seafood-based broth which earned Gordon Ramsey’s seal of approval – come discover why all the hype exists! You won’t regret making the trip.

Seafood

Singapore, being a maritime nation, places great emphasis on seafood consumption; an average Singaporean consumes 22 kg per capita – more than double the global average of 20kg! Some popular dishes that incorporate seafood include hokkien mee, nyonya laksa and char kway teow; these stir-fried noodles feature prawns, Chinese sausage, bean sprouts, lard and cockles; they may also come served alongside tau-suan, a Teochew dessert consisting of split mung beans!

Orh jian, or raw oyster omelette, is another seafood specialty found throughout hawker centers across Singapore. Additionally, another popular snack in this city state is satay, which consists of skewered meat served with peanut sauce for dipping. Even durian fruit–often loved or loathed depending on one’s personal opinion–can be eaten as part of this snack.

Singapore provides many vegetarian-based options in addition to seafood dishes, some featuring regional variations from other parts of Asia. One such dish is bak kut teh, which combines beef stewed with vegetables like potatoes, yams and dried longans into an aromatic stew dish.