6. Fish Head Curry

Fish Head Curry is probably the most talked about dish aside from Hainanese Chicken Rice when it comes to local food in Singapore. There are actually a few variations to the dish that people may not know of. Some proposing that it first appeared in Kerala while others assert that it has its roots in Malaysia. As i know there are two versions — the Chinese, India and Peranakan. There are the Chinese, Indian and Peranakan versions that vary in flavour and intensity of the curry. The Chinese version usually features a milder curry that is not so much of a spicy concoction, but still a very flavourful one. The Indian version lays on a curry that is full of bold intense flavours from the various spices used, while the Peranakan version features an Assam curry gravy which is sour and spicy.

7. Roti Prata

Roti Prata is a another famous foods in Singapore, crispy on the outside, soft on the inside,  A South-Indian flat bread made by frying stretched dough flavoured with ghee (Indian clarified butter), it is usually served with fish or mutton curry.

Roti means 'bread', and prata or paratha means 'flat' in Hindi language. Some believe the dish evolved from original pancake recipes from Punjab in India, but across the causeway in Malaysia, the flat bread is called 'roti canai', which some say is a nod to its origins from Chennai.
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No matter where it comes from, roti prata is a satisfying meal for any hour of the day. While the classic versions are plain or with egg, local menus now feature a variety of eccentric variations such as cheese, chocolate, ice-cream, and even durians – turning it from a main course to a dessert.

8. Hokkien Prawn Mee

Hokkien Prawn Mee and also known as Hokkien mee (noodles), this stir-fried noodle dish is steeped in aromatic stock made of pork bones and prawn heads. Is an iconic Singapore dish and also is a variant of Penang Prawn Noodles. But singapore version of Hokkien Prawn Mee is very different from their version consists of fried yellow noodles braised in dark soya sauce while singapore version is a mixture of yellow noodles and bee hoon, first fried with eggs to give it a lovely fragrance before being braised in a rich and flavour some prawn broth. Some people prefer the Singapore Hokkien Prawn Mee to be moister while others prefer it drier. One delicious plate is usually garnished with prawns, squid and sliced pork belly.

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