Chinese Food and Its Subtypes in Singapore – Why They Are So Famous

A wide assortment of Chinese food is found in Singapore ranging from subtle Cantonese to the fiery Szechuan cuisine. The most staple ingredient used in Chinese cooking is rice, however, latest trend Chinese food use a variety of noodles that are made from different types of flours and their varied proportions. A typical Chinese meal consists of rice along with servings of several types of meat, fish, poultry and vegetables. The Chinese cuisine consists of over eighty different sub-types. Most of these sub-types are associated to different regions of the mainland China. As the majority of Singaporean population is of Chinese origin, it is not at all difficult to locate a good ambience Chinese restaurant Singapore, as a multitude of Chinese eating vistas are available at all corners of the city catering to all types of budget.

Cantonese

Cantonese food is reckoned for its creativity, subtleness of flavors and lightness of individual touch. Cantonese is the most popular Chinese cuisine in this island nation; you can find a large number of Cantonese restaurant Singapore serving sumptuous dishes to relish upon. Popular Cantonese dishes include Crispy and Deep Fried Chicken, Shark’s Fin Soup, Spring Rolls, Roast Suckling Pig, Won Ton Soup and perhaps the most popular of all dishes, the exquisite Dim Sum menu consisting of steamed or fried dumplings, buns and pastries stuffed with different types of meats, sweet sauces, prawns or herbs.

Hokkien

Fried Hokkien Mee is one of Singapore’s favorite dishes. This dish consists of a rich mix of noodles made from wheat flour and is generally combined with vermicelli made from rice. This noodle mix is fried with heaps of prawns, garlic, bean-sprouts, eggs, pork and Chinese chives and drenched with rich pork stock. The dish is then served with some tantalizing chili paste and a slice of lime. Popiah is yet another Hokkien favorite, which are rolled crepes stuffed with prawns, eggs, shredded Chinese turnips, bamboo shoots, bean-sprouts and Chinese sausage. The dish is then seasoned with chili paste, garlic and sweet bean sauce. The delight of savoring Hokkien dish at an elegant venue having nice ambience for dinner in Singapore can’t be explained in words. You have to try it to know it.

Teochew

Teochew cuisine is famous for its gentle steaming and roasting with a subtle touch of animal fat for seasoning. Teochew cooking is reckoned for crystal clear soups that are achieved by slow cooking on a low flame. Thus the dishes have a clear and light taste. Classical dishes include braised duck or goose and steamed fish.