What to try in Singapore. Singapore is about food. Indian cuisine

I’ll say right away that I in no way claim to be the proud title of “expert”, but I just want to tell you how we personally ate in Singapore, perhaps someone will be curious, and someone will find it useful.
Posts on the same topic in my journal

As you probably remember, we booked an apartment with a kitchen with an eye to what we would cook if the local food didn’t work. Even though we already had experience of eating in Hong Kong, we still had doubts, and the first aid kit for the trip weighed about a kilogram :) True, in real life, only a refrigerator was used in the kitchen (fruit and juice were stored there) and a kettle (we drank tea in the evening because they fed us breakfast.

On the day of arrival, we arrived at 17:00 local time, by the time we got to the place, it was already 18:00. We didn’t really want to run around in search of food, so without thinking twice, we sat down in the nearest place in the mall, which was built above the Novena metro station - it turned out , Japanese cafe. The mechanism of all these establishments in shopping centers in Singapore is quite simple: come up, look at the menu with prices and pictures, if the price suits you, nod to the waiter, who will take you to the place and give you the menu. In addition to the menu, you are given a piece of paper with a list of dishes and a pen, you are supposed to tick off what you will eat. You choose, eat, then go to the cash register at the exit with these pieces of paper, which the waiter gives you and pay. In addition to the actual cost of food, you will be charged VAT and a service fee, only about 20% of the cost of food. In such places we spent about 30 Singapore dollars for 2x (1 sd was approximately equal to 26-27 rubles).

Here is food from a Japanese noodle shop (photographed with my phone). The noodles in the plate are Szechuan, incredibly tasty, take it and don’t even think about it, you’ll like it.

The next day we ran around (I even fell asleep in the park) and also didn’t go looking for different nutritious places, but stupidly went to an Indian place in our same mall (the cost of dinner was the same). Here, however, there is a little more food for the same money, and in both establishments water is free. By the way, it was in the Indian restaurant that there was a system reminiscent of our favorite restaurant in Hong Kong - essentially, they sell a “set” of food, which includes salad, soup, rice, an appetizer (marinated squid), but you choose the second one yourself, according to your taste . We came across meat in batter and fish (they are visible in the photo).

Speaking about local food, I can’t help but show the abundance food market in Chinatown: we came here early in the morning, and we still had to walk all day, so - alas - we didn’t buy anything, because carrying fish and seafood with us all day is wrong for those around us :) But we looked at it with pleasure, yes. I was especially struck by the excellent quality of the vegetables sold and the fact that you can pick up the fish yourself. By the way, in the fish row it is wet and slippery, wear something like Crocs, like I did, otherwise you will get your ballet shoes wet (like a couple of tourists I saw). Conclusion: if you want to cook local products, plan your route in such a way that you can then return to your room with food and put it in the refrigerator.

In addition to Chinatown, there is another national enclave in Singapore - Little India. On our third evening, we just came there for a walk, and decided to have dinner there. I’ll say right away that I like Chinese food (and East Asian food in general) much more than Indian food, although I have a positive attitude towards curry. The food in the restaurant we came across (and there are quite a few of them in the enclave) turned out to be delicious, but I didn’t like the service - I got the impression that they did you a big favor, although I can fully imagine that the waiter simply didn’t like that we didn’t order liters of beer, like the Americans next door. Those who have not tried Indian food before should pay attention to the menu: usually three icons in the shape of peppers indicate spicy and very spicy dishes. Denis ordered from the very spicy section, to which the waiter drew our attention to these pictures three times, saying that it was very spicy! “It’s not a problem,” Denis told him confidentially. The waiter brought everything we ordered, but until the end of dinner he watched us - would we run to the bar to douse the fire in our mouths :)

Here's our Indian food

We walked to the hotel, and along the way we came across another shop where they sold young coconuts (for $1). You pay money, they give you a coconut, the top of which is cut off with a special device and a drinking straw is inserted there. The coconut milk is very refreshing and there is a lot of juice, both of us barely drank it. Then you return to the same counter, and the empty coconut is cut in two using the same device resembling a guillotine, giving you a plastic spoon - you can crack the tender center of the coconut.

Directly on Sentosa(in the Universal park) we also had lunch one day. The establishment opposite Jurassic Park turned out to be uncrowded and quite accessible; moreover, they did not charge a service fee. The food there was Chinese and Hong Kong, I didn’t really delve into how they differ, I just pointed at the image I liked on the poster. Tasty!

Please note that what is sold here is not a dish, but a whole complex. Noodles with some kind of sprout - yum-yum!
In a small jar with something white - something like yogurt, slightly sour, to improve digestion.

On the third day in Singapore, we finally got to the coveted food courts! All you had to do was go to Sentosa Island :) Near the Harbor Front metro station there is a huge VivoCity mall (it is considered the largest in Singapore, and, believe me, for Singapore, which has a lot of these shopping centers, this is a lot), from where they leave cable car and monorail to Sentosa, and from here you can start a walking walk (about 800 m) to the island. On the top floor of the mall there is a whole field of food - see for yourself.

They take fruits, freshly squeezed fruit juices, and desserts at the entrance. Next is a whole field of tables and chairs, where you come with a tray and sit down. In some food courts, a cleaning lady walks around and picks up dirty dishes, wipes the tables, in some places there are corners-racks where they are asked to take away the dishes. Along the entire perimeter of the "field" there are numerous shops selling various foods, it is usually indicated which cuisine is Chinese, Cantonese, Hong Kong, Singaporean, Malay, Japanese, Korean, etc. They only accept cash. You come up, choose, show what you need, and you get it :)

Food courts don't usually give you tissues, so ideally bring your own, I carried a pack of wet and dry ones, plus liquid sanitizer.

As for prices: prices vary, on average it cost us from 14 to 22 local dollars for 2 people. Sometimes it was 2 courses, sometimes it was a whole tray with rice, soup, seasonings and salad, plus a second one.

They eat mostly with chopsticks; for soup and noodles they also give short “ladles”, so it’s easier to eat. If you don't want chopsticks, spoons, forks and knives are always available. There were locals who also ate with European cutlery. By the way, in any food court there is at least one stall with “European” food: burgers, french fries, salad, and every time I saw local residents who proudly ate it, for them it is probably as exotic as for us Szechuan noodles :)

Approximately the same food field is available in the shopping center near the Ang Mo Kio metro station, from where buses to the zoo depart.

In general, the concept of “developed infrastructure” is a ubiquitous phenomenon for Singapore: in any, even remote residential area, there is at least one large shopping center, usually combined with a metro station, in which on several levels there are all the same shops, drogeria, pharmacies, cafes and restaurants, so residents of one area do not particularly need to go to the same center for shopping; everything can be easily purchased near their home. This is especially convenient for travelers, who thus get the opportunity to settle where it is convenient for them in terms of the objects planned for inspection, and not the location of the shops.

As soon as we discovered food courts, we ate there. But on the last day, mindlessly walking around the city, we decided to look for something even more “local” and went to Chinatown to eat. The bulk of the nutritional establishments are located along the street there, the main contingent are Chinese, and it is very crowded, cramped and noisy (cars are streaming, plus the Chinese themselves are making noise). Therefore, I refused to go there, and we went into a nearby shopping center - and immediately came across a sign for a local food court.

It turned out to be much simpler than food courts in huge shopping centers, but more authentic: only locals, no tourists. The food sellers looked at us with the same interest as we looked at the food they were selling:)

Prices here are generally low: from 3-4 dollars per dish, like this

And the most important thing is that everything is fresh and fantastically tasty.

Singapore's Hot Pot cuisine represents a rich heritage of dishes from Chinese, Indian, Malaysian and Indonesian cultures. If you're a local, you've probably seen these dishes in street food centers or on the ground floor of buildings, in big shopping mall eateries and quaint old shops.

These are the dishes you should try before you die. I realize there are dozens more dishes in Singapore that are true to its heritage, but if I started listing them all, it would take another couple of years to complete the list.

There is no excuse for a Singaporean to never try these time-honored foods they grew up with. For tourists, we have prepared a list of dishes of authentic local cuisine of Singapore. These dishes are worth trying if you have visited.

Many have tried to cover the entire cuisine of Singapore. I appreciate it! I loved chef Anthony Bourdain's travel journals exploring Singaporean cuisine, which I think only a local could truly express his love for our unique cuisine.

Bak Koot Teh (pork rib soup)

One of the many stories about the invention of this dish is that a long time ago, a beggar was wandering down the streets of Singapore. He was hungry and looked into the butcher shop of a noodle shop to beg him for food.

The shop owner was poor but wanted to help. He boiled some of the pork bones he had left and added the cheapest spices to flavor the stew. It was star anise and pepper, and the result was a soup that looked like tea in a glass. So this meat stew, reminiscent of tea, appeared.

According to another legend, it was a tonic to “revive” the Chinese coolies who plied their trade along Clarke Quay.

Bak Kut Teh has earned recognition as a simple and humble dish as a developing country. Most of the varieties of this dish presented here are supplemented with a variety of peppers and a few herbs, like star anise. Choose pork ribs for soup to make it easier to chew meat. Another chowder option, Klang Bak Kut Teh, is a dark and flavorful herbal soup from Malaysia.

Wonton Mee

Wonton noodles were probably inspired by Hong Kong cuisine, but over the years the dish has become established as part of the national cuisine. These noodles are eaten dry, lightly topped with sweet sauce and pieces of char siu pork.

Noodles are stuffed with pork, and all this is slightly diluted with stew. The saleswoman will ask if you want a spicy chowder or a regular one. If you choose spicy noodles, they will add chili sauce. A simple tomato sauce is added to a regular wonton for children. Also, these noodles can be deep-fried or added to dumpling soup.

In Malaysian noodles, the sauce is darker and sweeter.

Fried carrot cake

No, this is not an American dessert. Against! Fried carrot cake is made in Singapore from eggs, canned radishes (chai poh), and white Chinese radish flour, which is similar to the “white carrot” from which the dish gets its name. This typical Teochu (ethnic) dish is popular in both Singapore and Malaysia.

There is a black carrot cake with a sweet sauce or a crispy version with a crust formed by a beaten fried egg on top. Most commonly seen in Singapore, this cake is made with diced radishes.

Dim sum

Thanks to the cuisine of Hong Kong and Shanghai, Dim Sum or "Dian Xin" came to Singapore. This is not a single dish, but a whole collection of dishes that you can enjoy in Chinese canteens according to ancient custom. This dish includes BBQ Pork, Shanghai Xiao Long Bao Dumplings, Siew Mai Dumplings, Vegetables and more.

Kaya Toast and Soft-boiled Eggs

The only and traditional breakfast in Singapore is Kaya toast with soft-boiled eggs. White bread is cut into rectangular slices, toasted and spread with coconut paste or egg, then spread with a thick layer of butter, which quickly melts on two slices of warm bread. This is a classic kaya toast. In other versions, black bread or round loaves/‘Jiam Tao Loh Tee’, similar to a French baguette, are cut into thin slices.

The eggs are usually placed in a large metal vat of boiling water and covered with a lid. After a while, when they are cooked, they can be removed (7-10 minutes depending on your preference). Don't scream like a girl when you peel eggs with your bare hands. You will be served two plates: put the peeled eggs in one, and throw the shells in the other. Season the dish with pepper and dark/light soy sauce.

Crabs (Chilli or Pepper)

The two most famous ways to prepare crab in Singapore include a gravy made from a sweet, spicy tomato chilli sauce or a black pepper sauce. Cooking chilli crabs usually involves two steps: first boil them, then fry them so that the meat does not stick to the shell.

Recently, crabs fried in egg batter or crab noodles have become very popular.

Laksa

Laksa is the brainchild of Chinese and Malay cuisine, in other words, a dish of Perakan culture (descendants of Chinese immigrants). There are two types of laksa: kari and asam laksa. Mostly in Singapore they eat laksa with curry, the second you will find in Malaysian regions, like Penang (Malaysian island). In fact, all versions of this dish differ in varieties of fish, broth and even noodles.

Traditional Singaporean curry laksa is made with vermicelli, coconut milk, tofu (tau pok) with fish slices, shrimp and shellfish (hm.). To save money or due to a drop in demand, some kiosks may refuse to prepare shrimp and mussel laksa.

The main ingredient of Singapore's unique laksa, also known as Katong Laksa, is vermicelli, cut into pieces. Traditionally it is eaten exclusively with a spoon! Now there is a lot of controversy about who invented this dish.

Fish head with curry sauce (Curry Fish Head)

Chinese, Indian or Malay? Another controversial dish, probably originating in southern India, but with strong ethnic influences in Singapore. The only thing I know is that it is very tasty. Half or a whole head of a red snapper is stewed in a curry sauce with assorted vegetables such as okra or ladyfingers and eggplant.

In India, curries are more spicy, while Chinese curries are sweeter. Assam-style variations are more sour, as they add tamarind (assam).

Drink Bak Chor Mee

The popularly known "Bak Chor Mi" is a noodle dish with minced pork, liver, meat/fish balls, fish pie slices and a special vinegar sauce that dilutes this dish slightly.

Usually this dish is ordered slightly “dryish” in order to enjoy the full taste of the sauce. You can choose the chili sauce or ketchup and even the type of noodles. You can take Mi Pok noodles (wide flat noodles) or Mi Kia (thin noodles), some stalls even offer spaghetti or spaghetti with meat. All this is served in the form of soup with homemade noodles, so popular in the Bedok restaurant.

Oyster Omelet (Orh Lua)

This dish is so popular in eateries in Singapore and night markets in Taiwan, and is loved by foreigners and locals alike. Carrot cake shops also sell oyster omelettes, because the preparation process for both dishes is similar and they use the same ingredient: eggs.

Potato starch is mixed with fried eggs, which gives the dish an unsurpassed taste. Similar dishes are prepared without starch, instead adding more eggs, which is why this option is so prized. In Singapore, special chili vinegar is used exclusively with oyster omelette.

Prawn Noodles (Hokkien Prawn Mee)

Singapore's stir-fried shrimp noodles combine egg and rice noodles, with pieces of fried pork fat, shrimp, fish and squid. Some manufacturers add strips of pork to add flavor to the dish. This dish was invented by workers at a noodle factory in Hok Kien Province.

They gathered on Rochorskaya Street and fried noodles left over from the factory. Another version of this dish can easily be confused with the dish of the same name (Hokkien Char mee), which uses only one egg for the noodles and pours a dark, thick sauce over them.

Satay

Sate is a bamboo stick dish in which meat is marinated with turmeric and then grilled directly over a fire. Sate is considered to be the birthplace of satay, but then it became an everyday food in Singapore. Nationalities do not count; the stalls are staffed by Chinese, Malays or Indians.

The dish is made from any meat: chicken, beef, lamb and even pork are sold in Chinese stalls. Sate is usually served with Ketupat or rice cake, onions and cucumbers. Peanut sauce can also be served with satay.

BBQ Sambal Sting Ray

Previously, getting a refrigerator/freezer in the house was the same as a victory for Toto (American rock band), rarely did anyone have one. Therefore, the fish were often fried or barbecued, so that the musky fishy smell lingered on the streets of Singapore all day long.

Also known as Ikan Bakar (grilled fish), the initially little-known Stingray rose in price as Malays in Singapore realized how delicious sambal was when paired with fish.

Traditionally, the fish is wrapped in a banana leaf, grilled over an open fire, and then the top is generously coated with a paste of sambal, belachan, spices, white shallots and Indian walnuts.

Tau Huay

Tau Huai is a Chinese dessert made with tofu and sweetened with sugar syrup. The traditional delicacy is very soft, slightly grainy and soaked in syrup. It can be eaten hot or cold, sometimes with Tan Yuan sweet rice balls, herbal jelly or soy milk.

Recently, gelatin has become popular, and Tau Huai began to be made as jelly, it even eclipsed Singapore's favorite dish - sugar ants. Since this dessert is not as bitter in taste due to the addition of mango, melon and sesame seeds, its consistency is noticeably different from traditional dishes.

Some people still oppose Tau Huai because it contains harmful food additives. This dish is eaten cold, as it spoils when warm.

Ice Kacang / frozen beans (Ice Kacang)

A whole heap of ice is grated into a bowl on a special grater and assorted red beans, palm seeds (attap chee), agar-agar jelly, chendol, herbal jelly or any other filling are added. The top is decorated with condensed milk and a red rose is made from the syrup, and Sarsi syrup is also added to make the dish colorful.

The dish can also be sprinkled with palm sugar "sago-gula melaka" with ice cream and other things like durian fruit or chocolate syrup.

Steamed Rice Cake (Chwee Kway)

And this is a typical breakfast in Singapore and Johor (state of Malaysia), because most of the shops there open in the morning and close by lunchtime. This dish is made by mixing rice flour with water to make a cake, then cutting it into small pieces and steaming it to give it the traditional rounded shape.

The top is garnished with salted chai poh radish and chilli. Sales of this dish are falling because the younger generation is unwilling to continue this tradition, so try it now before it disappears forever.

Durian

Durian is recognized as the "king of fruit" in South Asia and the national dish in Singapore. A building based on his model even appeared in Singapore (Esplanade). And while foreigners turn up their noses at the strong and pungent smell of this dish, the locals adore durian pulp so much that they make desserts, pies, cakes and even cocktails from it.

Many popular and expensive types of this fruit have appeared, for example, yellow durian D24 or Mao Shan Wang with a pungent smell. Depending on your taste preferences, you can choose a sweeter or sour variety. Whether you love it or hate it, you will immediately smell this scent in the room. By the way, it was banned in many public places, for example, trains and buses.

Biryani

The Biryani fried rice dish is inspired by the cuisine of the Indian region. To prepare it, select long rice is used, usually basmati rice. You can add chicken, beef or fish and hot spices like cinnamon, cloves, nutmeg and bay leaf. Usually the rice turns out a little dry, so curry or chutney is added to the dish.

Rice Nasi Lemak (rice with coconut milk)

Nasi Lemak is a very versatile dish, and if previously it was eaten exclusively for breakfast, today it is eaten for both lunch and dinner. The dish is firmly entrenched in Malay cuisine. Traditionally, the rice is wrapped in banana leaves and steamed with coconut cream, which gives it a sweet aroma.

This dish usually goes well with anchovies (Ikan Bilis), peanuts, eggs and sambal (a spicy condiment). Good sambal is the ingredient that sets this dish apart.

Nasi Lemak is so popular in Singapore that it has been adopted by other cultures.

Their own variations use many ingredients, for example, fried chicken legs, deli meat, squid balls.

Mee Siam

So popular in the Muslim and Chinese communities, Mee Siam has found a home in the new culture of Singapore. Mee Siam means Siamese noodles. The vermicelli is soaked in a sweet and spicy tamarind sauce (Assam), dried shrimp and canned beans (Tau Cheo) are added.

The dish, garnished with stittluk leaves, is usually served with boiled eggs, bean sprouts and tau pok (tofu puffs).

Noodle Soup (Mee Rebus)

It was once invented by a street food vendor who carried two baskets with him: one for ingredients, the other for the stove and hot water. Mee Rebus are egg noodles prepared like Hokkien prawn mee, with a sweet brown curry sauce.

Compared to Mee Siam, the sauce here is thicker and more viscous, lacking the sourness that Assam gives. The sauce is made from potatoes (the starch makes it thicker), curry powder, peanuts, dried shrimp and salted soybeans.

Roti Prata

Roti Prata is another cross-cultural dish that has become firmly entrenched in Singaporean cuisine. Indian origin, Malay name, and its Chinese! This is a brilliant example of racial harmony in Singapore!

The popular dish Roti Prata is made from flour, cheese, eggs, mushrooms or even chocolate are added to the dough. The pancakes are made from thin dough and are flipped several times before wrapping the filling. Some stores prepare pancakes so thin that they begin to crisp right in the pan.

They are even called “paper” or “silk”. Prata is served with fish or chicken, curry sauce, and some even prefer to sprinkle it with sugar.

Fish head/ Bee Hoon fish slices

Initially, Bi Hong was prepared from the head of a fish, but gradually by the 1920s, when fish appeared in abundance, fish pieces and fillets began to be used. In the past, meat was generally in short supply, and sellers tried to use the whole fish, including the head. They fried it to get rid of the smell, since there were no refrigerators then. Now the fish is cooked fresh, and today you can taste boiled fish slices.

Bi Hong fish soup is boiled for several hours from fish or pork bones; some shops even add condensed milk for full flavor. According to some recipes, aged cognac or brandy is added to the soup.

Rojak (literally mixture)

Chinese or Malay Rojak in Singapore features Yutiao (fried dough), bean sprouts, tau pok (puffed tofu), radish, pineapple, cucumber and roasted peanuts. Then all this is mixed with shrimp paste sauce. The set of ingredients in Chinese/Malay cuisine is quite standard.

In another distant variant of Indian cuisine, you can choose any ingredients for Rojak, but usually without tiao. Red sauce is made from potatoes and spices. You can also add peanut sauce.

Chicken with rice

More specifically, Hainanese chicken with rice is known - the most popular holiday dish in Singapore. The menu of any cafe in Singapore will be incomplete if there is no “chicken and rice” column. A whole chicken is dipped into boiling broth with pork so that the meat absorbs the flavor. In another variation, the bird is immersed in ice to create a jelly-like skin that is then easy to peel.

The chicken can also be fried, this dish is called "black chicken" to distinguish it from the original dish. Stores with good service will even help you trim the bones.

The rice used in this dish is cooked in chicken broth with ginger, garlic and sometimes pandan leaves, which add flavor. Chili sauce with garlic and red pepper is served with chicken. Sometimes the dish is poured with dark sauce and chopped ginger is added with spoons.

Rice with duck

Sometimes some shops replace the traditional chicken with rice with duck. But truly good duck meat is sold only in specialized departments. In Hong Kong, it is common to stir-fry meat, so the traditional dish is made of plain white rice with ruby-red fried duck meat, simmered and topped with sauce.

In another variation of this dish, the Teochu (southern people) use yam tubers and duck stew along with tau pok, eggs and peanuts. The Teochus love the stew. Both dishes are equally delicious, but so different.

Char Kwai Teow (strip fried rice cakes)

Char Kwai Teow, another signature dish in Singapore, is a dish of flat rice noodles with a dark-sweet sauce. The noodles are fried with eggs, lard, Chinese sausage and pieces of fish. Previously, it was specially fried in fat to feed workers cheaply, because it is the best source of energy. Usually shellfish were added to the dish, which abounded in the Singapore port.

There is another variety - Char Kwai, to which onions and shrimp are also added. The dish is not so sweet, and this distinguishes it from the Singaporean version.

Curry in dough

This dish is a small baked pie with a crispy crust or puff pastry, the former being traditionally eaten in Singapore. Typically, the ingredients for the filling depend on the place where it is prepared. It is usually filled with curry sauce, chicken, potatoes and egg. Other variations use yams, sardines, otak and even durian.

Steamboat with fish heads

There were always many fishermen on the port island who preferred not to sell their catch, but to cook dinner from it. This dish, which was invented by the Teochu, is determined by “geography”. Usually, small amounts of yams, sour plums and fried fish bones with vegetables are added to the soup, which add a special flavor. Later, pieces of raw fish were added to the dish. You will always see ingredients like sea bass and red snapper in it.

This special pot is powered by charcoal, which likely adds flavor to the dish; You cannot get this flavor by cooking fish in an oven or on an electric stove. Be careful, in good and popular restaurants in Singapore the queue for this dish can be an hour long, regardless of the service.

Popiah

And finally, the last dish you should try in Singapore before you die is Popiah. Teochu call it "thin waffles" or "pizza" in Mandarin, which would be pronounced "Bo-bee-ah". All the ingredients are wrapped in a paper-thin round wheat dough, which is very similar to a roll. Sweet hoisin sauce spreads inside.

Typical filling ingredients include small shrimp, boiled eggs, Chinese sausage, lettuce, bean sprouts, but generally the patties are filled with boiled carrots and turnip pieces.

A little more about the National Cuisine of Sigrapur

Now you know what to try in Singapore! Although this is by no means an exhaustive list of classic dishes. The article sparked a lot of heated reactions from Singaporeans, with a lot of debate about which dish is the “best” and who invented it. The “best” dishes listed here are based on my own tastes and, of course, you are entitled to your own opinion.

All corrections to the case will be taken into account if you provide official quotes or links to information rather than citing your grandmother's words. My granny doesn't agree with yours.

Many dishes were inspired by what ingredients were available and, of course, were influenced by the poverty that prevailed in Singapore. A large number of immigrants mainly from China, Hong Kong, India, Malaysia and Indonesia have played a significant role in shaping the cuisine of Singapore. Many will disagree with the fact that some of the dishes on this list are Singaporean, but these dishes came from overseas and found their way into the culture.

Today, only old people sell in street food centers, since young people show little interest in this business. So let's support our legacy before it fades away.

Whether you're a tourist or a local, I hope this guide gives you an authentic picture of Singapore's local cuisine.

TOURISTS' ANSWERS:

Singapore is a place where foodie dreams come true. And for this it is absolutely not necessary to eat in expensive restaurants strewn with Michelin stars. Quite the opposite. Choose street food and you will be happy.

To try national Singaporean cuisine, just go to the Lau Pa Sat market, in the center, on Raffles Quay. The cost of dishes ranges from 2-10 SGD, the portions are large. Wonderful Laksa soup with noodles, shrimp, coconut milk and spices. Rich soup Bak Kut Teh from pork ribs with herbs. Delicious Satay skewers of beef, chicken and lamb with peanut sauce. Incredibly tasty Chilli Crab, in a fantastic sauce that is a shame to leave on the plate! To be fair, I will say that all this can be tried in other markets and in numerous food courts.

How many other dishes of Chinese and Malay cuisine remain untried?

Singapore boasts its own cocktail called the Singapore Sling. Even on the Singapore Airlines plane, I found this cocktail to be very tasty. I can imagine what luxurious taste he has in the Long Bar of the Raffles Hotel.

Alcohol in Singapore is available but expensive, even in stores. And prices in cafes, restaurants and bars completely discourage the craving for alcohol.

Groceries in stores are also not cheap. Beef 30-40 SGD per kilo, pork 20-25, chicken 15-20, tiger shrimp 30-40 SGD. But sushi is 5-6 SGD per set, and if you buy it in the evening, it’s even cheaper. Insane prices for cheeses 3-5 SGD per 100 g of unremarkable varieties. How do people live here?

Helpful answer?

Traditional Singapore breakfast "kopi" or "teh" (coffee or tea) with "kaya toast" Toast with kaya (coconut jam), butter and eggs has suddenly become very popular in Singapore.
Every tourist has to try it. And the local Ya Kun chain, where these breakfasts have been prepared all their lives, has already “branched” in foreign countries. Overall, if you want to delve into Singapore's culinary past, these are the cafes you should head to:

Local networks Ya Kun, Killiney, Wang Cafe, Good Morning Nanyang and Toastbox- the most nostalgic (for the locals, of course, for us - just a nice cafe). The first two on the list are the oldest. Cafe Killiney was opened in 1919, while "Ya Kun"- in 1940, next to Far East Square, on China Street - and these restaurants are still run by relatives of the founders.
Today, "Ya Kun" can be seen on almost every corner. Find Killiney at 67 Killiney Rd.

Other cafes, Wang And Toastbox They don’t have the same reputation, but everything there is in the same style - coffee and toast with kaya and butter.
A unique tradition is that kopi is served in a porcelain cup and saucer - some Singaporeans generally refuse to drink coffee or tea in any other container. These cafes also offer a range of Singaporean delicacies such as laksa (spicy noodle soup) and Malay dishes "mi rebus"(noodles with various additives) and "nasi lemak"(rice cooked in coconut milk).
There are a lot of Wangs and Toastboxes around the city.

Dong Po Colonial Cafe(56 Kandahar Street) prides itself on its vintage furniture, collection of old magazines and overall completely nostalgic atmosphere.
While Western cafes may offer tons of rich cakes and sweets, their Singaporean counterparts have adapted recipes for the hot climate - everything is very light and almost calorie-free - macaroons and light muffins.

"EatPlayLove"(28 Aliwal Street), a cafe in the Arab Street area, offers foods and dishes that were and are much loved by those who grew up in the 1970s or earlier.
There are also old toys everywhere. They are not familiar to us, but old Singaporeans go with "Old Chang Kee" also offers simple breakfasts and lunches.
This place was opened in 1956. Today it is best known for its pies filled with potatoes and hard-boiled eggs plus curry, which also included mushrooms and sardines. There are also plenty of these restaurants all over the city. Also at this cafe you can try pancakes, as well as classics like squid and fish balls with carrot cake and fried spring rolls. "Relative" of this restaurant, "Curry Times" will offer you local dishes and promises to help "restore memories of the good old days."

I would also like to mention one interesting dish that can be purchased on the street. Chaoshan rice porridge or "muay"- such healthy food that it even somehow stands out from the ranks of street food.
Almost every food court or street vendor in Singapore offers meat, fish and vegetable dishes, all served with servings of rice. But not every store will offer this porridge. What makes this porridge different from regular rice? Actually, the latter is usually served with chicken and stews with rich gravies that go well with dry rice.
Chaoshan porridge is usually very watery, so it goes well with “dry” dishes, often very salty so that the porridge is not too bland - mustard, salted eggs, salted fried anchovies and pickles.

Many dishes for this porridge are steamed - squid, fish, fish cakes - thus, with saltier additives, the dish as a whole is balanced. That is, they eat it very willingly with pickled delicacies, but there is no special variety of additives from fresh vegetables and herbs.

This porridge is often eaten in the morning for breakfast, and by the way, by street food standards, the porridge is not cheap. If you choose seafood for your porridge, and without sauce, then the porridge can cost upwards from S $ 20 for two. Some stalls even offer crayfish and crabs for porridge (you guessed it, steamed).

For those who prefer to eat bigger, you can opt for a few bowls of this white porridge with simple vegetarian sides - $6 should be enough, in theory. Better yet, order all sorts of side dishes and marinades with the whole group and try a little of everyone. This porridge, most often, can be found on the street, but sometimes it is included in the menu of restaurants.

And here is where you can presumably try Chaoshan porridge.

Teo Heng Porridge Stall(Hong Lim Food Centre, open Monday to Saturday from 07:00 to 14:00).

Teck Teochew Porridge:(Joo Chiat Road, 300; open every day except Tuesday (sometimes). 11:00-22:00).

Ah Seah Teochew Porridge:(Teck Chye Terrace, 31; every day 11:00-00:00).

Other interesting street food - Kway chap- something like a soup with flat wide layers of rice flour dough, with soy sauce, served with pork, beans, pickled vegetables and hard-boiled eggs.
Like many street food dishes in Singapore, kway chap also has Chinese roots. "Kway" are sheets of rice noodles served in a bowl with pork by-products. By-products are usually skin and gizzards. By the way, in order to prepare and carefully clean these parts into soup, the stall workers begin this process in the wee hours of the morning, earlier than the workers of most other stalls.
After the "meat" is cleaned, they are stewed in a broth of soy sauce, meat broth and various aromatic Chinese herbs.

This dish will not be as easy to find as others - this is due to the fact that there is a lot of hassle with it. At least three people must work in such a tray, but this is not always possible.
Also, these by-products are a necessary ingredient, but also the most expensive. Mustard and fish cutlets can also be served with this dish. Some people add pig ears or duck meat. This dish can cost around S$4 - $5 per person. You can try this dish here:

Blanco Court Food Center(Old Airport Road Food Centre, Tue-Sun 11:30-03:30)

Garden Street Kway Chap(Serangoon Garden Market and Food Centre, Tue-Sun, 08:00-15:00)

Guang Liang Cooked Food(Blk 630, Bedok Reservoir Road Food Centre, Tue-Sun, 05:30-12:30)

Helpful answer?

Continuing the topic street food in Singapore, I would also like to mention the following dishes:

"Fish-head steamboat".
Steamboat is an Asian special pan in which meat and vegetables are stewed, and they are served in this pot, still boiling, because in the center of the pan there is a hole where coals are placed and they smolder and heat the food. It turns out to be a kind of steam locomotive! They cook in such pots in Thailand, Japan and Korea (and you can also try their dishes in Singapore).
But the classic Singaporean street food is steamboat with fish heads. If you want to try something different from the usual tourist food in Singapore, choose this! There are, however, electric steamboats, usually in restaurants, but the smoke that permeates your soup is what’s so satisfying!

Add fish (and fish heads), some meat and tendons (all these little ingredients just add flavor, they are almost impossible to distinguish) and spices. It is possible to choose from several types of fish - bream, garoupa, mackerel and snapper - pieces of fish are cut into large pieces. Cabbage and yams (sweet potatoes) are also added. Sometimes pieces of chicken are thrown in, as well as ginger and sour plum to make the soup slightly spicy. Finally, pieces of dried flounder are baked and added as a side dish (with chili-based sauces).
This soup is rarely eaten as a separate dish - it is only part of the meal. Usually they take him "zi char" - har cheong gai(fried chicken with shrimp) and sambal kangkong(sauteed spinach in a spicy sauce with chunks of shrimp): Steamboat and these dishes always sit side by side on the table. Usually such a pot costs S 20 $ -35 (without rice and zi char, and if with them, then plus $ 8 - 20). This is not a very common dish, but you can find it here:

"Whampoa Xin Heng Feng Fish-head Steamboat"(Whampoa Market, 91 Whampoa Drive. Wednesday - Monday 17:00-21:30)

"Tian Wai Tian Fish-head Steamboat"(1382 Serangoon Road, every day 17:30-23:00)

"Hai Chang Fish-head Steamboat"(137A Tampines Street 11, Wednesday-Monday 17:00-21:45)

You can also find this dish in a cafe near North Bridge Road.

Next meal: wonton mee (wonton mi).
The dish of Chinese origin combines two wonderful dishes - noodles and dumplings. Add to this a generous serving of roast pork and you have a delicious dish that will only set you back S$3-4. Wonton noodles (dumplings) can be enjoyed in any region of China, but there are a few things that make Singapore's version unique. "Mi" means "noodles" in the Hok-Kien dialect in China, which is quite rare, so if you ask for "wonton mi" in Beijing, you may not be understood at all.
So, mi is flat yellow egg noodles cooked al dente. Many street stalls use store-bought noodles, and top chefs make their own fresh noodles every day. A mixture of shrimp, minced pork and mushrooms is thrown into these noodles. Traditionally this dish is cooked in boiling broth, but in Singapore it is sometimes fried.

The noodles are topped with slices of fried pork and a herb called kailan. Although it is not always a spicy dish, for locals, Wonton Mee is sometimes served with pickled green chilies and chili sauce (separately in a bowl). Well, Singaporeans love it spicy! When ordering this dish, you may notice that there are two options - wet or dry wonton mie. The wet version is served as a soup with all the ingredients in one large bowl.
In the dry version, the noodles and pork are served on a plate, and the wonton broth is served in a separate bowl. Find this dish here:

"Eng's Char Siew Wanton Mee"(287 Onan Road)

"Dunman Road Char Siew Wan Ton Mee"(#02-19 Dunman Road Food Centre)

"Cho Kee Noodles"(tray #01-04 Old Airport Road Food Centre)

"Kok Kee Wan Ton Noodles"(#01-06 Lavender Food Square)

Further, tosai. Thosai(also found as "dosa") is something like a pancake with spicy sauces. Like many Indian dishes popular among downtown Singapore hawkers, thosai is cheap, tasty and 100% vegetarian.
The thosai recipe was brought to Singapore by immigrants from South India, a region where vegetarianism is the norm. The dough is made from rice and lentil flour, then the whole thing is thrown into a hot frying pan and lightly fried. The result is a pancake with crispy edges and a slightly more tender center, with a slightly tart taste. Tosai often replaces bread in India.
But the main thing is the sauces, which are served on a plate with the pancake. Typically, at least three sauces are served, including a spicy chilli chutney, a chilled coconut chutney, and a small bowl of lentil curry or sambar (a sauce made from tomatoes, lentils and spices (masala). Although cutlery can be used, the traditional way to eat thosai is With your hands, this is indeed the most practical way to properly dip the tortilla into the flavorful sauce.
The simplicity of this dish has inspired many variations among local chefs. You can order thosai with onions, fried eggs, cheese, or a large thin thosai - “paper thosai”. But the most popular option is “masala tosai” - a pancake stuffed with spicy potatoes - one can fill you up for the whole day. It costs S$1.50 for a plain tosai and up to S$ for different variations.

You can easily find Tosai in Tekka Center or any vegetarian restaurant in the Little India area. And also:

Heaven's Indian Curry(#01-15 Ghim Moh Hawker Centre, 06:00–13:00 or later)

"Dosa Deli"(Stall #93, Lau Pa Sat Market, 09:00–21:00 daily)

Komala Vilas Restaurant"76-78 Serangoon Road, 07:00–22:30 daily)

Next dish - popiah, something like spring rolls, a dish of Chinese origin.
This is a healthy snack for S$1.50 per roll. Traditionally, the filling of the roll is a mixture of stewed turnips, jicama (a root vegetable that resembles a raw potato or pear), bean sprouts and peanuts (so the filling is crunchy). Although sometimes they add fried tofu, eggs, Chinese sausage and shrimp. Sweet soy sauce and pepper spread inside the popiah, so there is no need to dip the roll in the sauce - it is already juicy. Popiah is made to order, so be prepared to wait a few minutes.
The roll is cut into pieces and eaten with chopsticks. These rolls are not fried, so they are one of the healthiest types of street food. If you want to know more about popiah, go to "Kway Guan Huat" in East Singapore. Popiah has been skated there since 1938. Every morning from 8:30 to 11:00 you can watch how these rolls are prepared, and then try them. You can also find them here:

"Old Long House Popiah"(Stall #01-03 Toa Payoh Food Centre, 06:00 - 15:00)

"Fortune Food"(Stall #02-004 Chinatown Complex Food Centre, 10:00–21:00)

Qiji(Bugis Village, 160 Rochor Road, 09:30–22:00)

In Singapore, food tourists have room to expand, especially food prices here you can find quite tolerable ones. For locals and tourists alike, eating in Singapore seems to be both entertainment and a kind of sport. The main thing in this matter is to learn to choose the right food for yourself, because it’s easy to get lost in such a variety of food. Singapore has a lot of establishments where almost all the world's cuisines are represented: Chinese, Indonesian, Indian, Japanese, Korean, Italian, etc. However, Russian food is not noticeable :)

Food in Singapore: food courts

It's especially eye-opening in food courts. Such “canteens” can be either free-standing or inside large shopping centers. Inside the food courts there are many different kiosks with a variety of food.

The best food courts in Singapore are primarily the FoodRepublic chain. As a rule, there is a food court in every decent shopping center, either in the lower tier or upstairs.

Prices for food in food courts in Singapore are quite attractive - from 4 to 10 Singapore dollars. However, to ensure that your budget in Singapore does not suffer too much, you need to know some features.

Prices for food and coffee in coffee shops and restaurants in Singapore

Starbucks is everywhere in Singapore, but the prices for coffee and food are very high.

• Americano coffee from 4.5 to 6 Singapore dollars.
• Cheesecake or a piece of cake in a coffee shop: 6.8 – 7.5 SGD

To drink tea or coffee inexpensively, look for establishments of the Singapore chain “Toast Box” and choose a set there.

• For example, drink + cheese toast = 7 SGD

In chain restaurants The prices are higher, but the food tastes better. For example, you can go and eat soup at the chain “The Soup Spoon” - a bowl of soup starts from $6, depending on the serving size. They give you a bun with the soup. You can take a “soup + salad + drink” set from $10.

It’s convenient that online ordering is done from a menu on a tablet. You choose from the pictures, submit your order, and they bring everything to you along with a receipt. Then you pay with this check at the checkout. Please note that taxes will be added to the check amount. By the way, you can pay with a bank card. However, cards are accepted almost everywhere in Singapore.

Features of food prices in Singapore

1. Food prices in most Singapore cafes and restaurants (except food courts) are excluding tax and service charge, in different establishments this figure ranges from 7-17%. Not every tourist is ready to quickly calculate the final price in his mind, so do not be surprised if the checks are a little more expensive than expected. After spending the first hundred Singapore dollars, you begin to understand that this is not Thailand :)

2. The price of your dish depends on the number of “additives” you add. For example, in establishments like “Chinese Mixed Rice”, each of the types of meat and vegetables presented on the display is usually presented on one plate.

If you take the standard: rice + a couple of some vegan “additives”, you will get a price of $2.50. If you still poke your finger at the containers with the food you like, you will receive a dish worth 5.50 Singapore dollars, etc. Seafood and fish are of course more expensive than others.

3. In many fast foods you can buy food in sets, together with drinks, this will be cheaper than separately. In addition, you need to keep an eye on the “Happy Hour” signs - some cafes and bars sell food and drinks at certain hours at lower prices than usual.

On some tables in food courts there are such funny reminders that tourists need to first understand the prices and then place an order :)

How to save money on food in Singapore

1. Don’t eat in the most touristy places (Clarke Quay, etc.). Choose food courts (average price per dish is from 3-5 singal dollars). For the most picky travelers there are street cafes where locals eat. There will be even simpler prices: S$3.50 – S$5.50 per dish
2. Choose the most common cuisine - preferably Chinese.
3. Choose simple dishes with a fixed price.
4. Don't mess with seafood, steaks and imported wine - then you will never be amazed by the three-digit price.
5. Japanese food in Singapore is always the most expensive.

Drink prices in Singapore

What I liked about Singapore is that everywhere they serve regular black tea. Tea (Teh O) costs $1.40, milk tea (Teh C) $1.50. Many familiar drinks, tea, coffee are sold with ice, but after Thailand this is not particularly surprising.

Prices for fresh juices

Freshly squeezed juices in Singapore, compared to other countries, are available everywhere and are inexpensive. Singapore is simply a paradise for those who love freshly squeezed juices. There are juices from orange, mango, papaya, pineapple, healthy avocado and many others. Most kiosks make different mixes. The price of juice is from 2 to 4.5 Singapore dollars, if you take juice without ice you will need to add 1 Singapore dollar.

Another interesting Singaporean feature is that you can buy excellent freshly squeezed juice directly on the streets from vending machines. Price 2 – 3 singadollars.

Prices in Singapore supermarkets are quite high, which is understandable, given that almost all products are imported from Malaysia and other neighboring countries. As in Singapore, cheese is very expensive. Juices and drinks in Singapore are often sold in huge packages.

Alcohol prices in Singapore

Alcohol in Singapore seems to be purposefully expensive - so that you don't drink too much.

For example, the price for a can of beer depends on the area and store and will be 5-8 Singapore dollars. If you sit down in some bar on the embankment, you can get a bottle of Heineken for either 10 or 14 singdollars (but in a bucket of ice).

A bottle of regular wine in stores costs from $16. The best way out is to come to Singapore with your own beer :)

Everyone knows that Singapore is an expensive city, in this article I will talk about prices in Singapore for transport, hotels, entertainment, sightseeing, food and other little things. I hope this information will help you more accurately calculate your budget and plan your holiday in Singapore.

Almost all prices in the article are indicated in Singapore dollars - SGD, which sometimes denote S$, but in Singapore they don’t bother and just write a dollar sign - $. So if in Singapore you see on the price tag that the price is in $, it still means that the price is in Singapore dollars, not American :) And prices for air tickets and hotels are indicated in US dollars (USD). Current exchange rates, you can also convert all prices into a currency convenient for you.

Prices in Singapore for transport

This category includes prices for air tickets to Singapore and transport around the city. I would like to note that if you buy air tickets to Singapore in advance, you can fly from neighboring countries, for example (Kuala Lumpur) or Thailand () very cheaply.

• Taxi from Singapore airport to the city center (let's take the bay near the city center as the city center) ~ 20 SGD. Book a transfer from/to the airport >>
• Taxi from the Zoo to the Botanical Garden ~ 23 SGD
• Metro travel from the airport to the center ~ 1.75 SG D – 2.4 SGD depending on whether you use an EZ-link card or buy separate tickets. It is more profitable to use an EZ-link card
• in the city – 0.77 SGD – 2.4 SGD
• Cost - 12 SGD of which 5 SGD is a non-refundable balance, and 7 SGD goes to the account
• Monorail to Sentosa Island – 4 SGD, from the island – free
• Escalator to Sentosa Island – 1 SGD, until December 31, 2017 – free
• Bus around Sentosa Island - free
• Shuttle service in Gardens by the Bay to Flower Dome and Cloud Forest greenhouses – 3 SGD
• Shuttle service at the zoo (bus with audio guide) – 5 SGD

Escalator on the bridge to Sentosa Island. Currently, reconstruction is underway and not all parts of the escalator are working, so you can use it for free until December 31
Chatel service at Gardens by the Bay (3 SGD)
You can ride around the zoo on this bus with an audio guide. Cost 5 SGD

Prices for hotels in Singapore

Prices in Singapore for hotels and other housing are high, and the country generally has very expensive real estate. By the way, the popular home rental site AirBnb NOT legal, but still some tourists manage to book apartments/rooms in the city through it.

Be careful when booking a hotel in Singapore: most often you need to add add more taxes +17%. I have already encountered this situation when I booked hotels in. So, average hotel prices in Singapore:

• Bed in a shared room in a hostel – from 20 USD
• Average crappy double room in a hotel in Chinatown or Indiatown ~ 60 USD
• A small room (most often without a window) in a normal hotel with a good location near the metro – 90 USD – 130 USD
• Room with a window in a good hotel – 130 USD – 200 USD
• A room in a famous hotel - from 350 USD (I really wanted to stay in this hotel for one night, but on our dates (and we were in Singapore at the weekend), the price was even higher ...)
• The cost of a room in our Champion Hotel City (I liked everything, I recommend!) - 91 USD per day (there was a good discount through booking)

Prices in Singapore for entertainment and attractions

Prices for visiting attractions in Singapore are high. Sometimes you can save money by purchasing tickets in advance on the official websites of attractions (there may be a discount of 10 to 15%) or on the website klook.com (I bought all my tickets on this site). There are also discounts when purchasing packages for visiting attractions (for example, a zoo + bird park package), etc.

There are many paid attractions and entertainment in Singapore; I will give prices for the main ones.

• Prices in Singapore for visiting two in Gardens by the Bay - 28 SGD, children 3-12 years old - 15 SGD. I bought it on the above site for 22 SGD
• Visit to OCBC Skyway (bridge between futuristic trees) – 8 SGD, children – 6 SGD. You can only buy tickets on site
• Visit to the bar at the top of one of the “trees” - 20 SGD, including one drink (glass of wine, beer or soft drink)
• Evening show near the trees - free
• Observation deck at the “stern of the ship” of the famous hotel – 23 SGD adults and 17 SGD children under 12 years old
• Visit to the sky bar CE LA VI (bar on the 57th floor above the observation deck at the Marina Hotel) – 20 SGD, which can be spent on a drink at the bar
• Visit to the famous bar on the 63rd floor of 1-Altitude: during the day (the bar is not open, but you can just go up to the observation deck) - 25 SGD, in the evening - 30 SGD, including one cocktail
• – 33 SGD adults and 21 SGD children under 12 years old
• Visit to the observation deck for – 6 SGD
• Free entry to the Buddha Tooth Relic Temple in Chinatown
• Take a boat ride on the river – 25 SGD for adults and 15 SGD for children
• – 33 SGD and 22 SGD for children under 12 years old. I bought tickets to the zoo on this site for 27 SGD
• River Safari - 30 SGD adults and 20 SGD children under 12 years old
• Night safari – 45 SGD adults and 30 SGD children under 12 years old
• Bird Park - 29 SGD adults and 19 SGD children under 12 years old
• Botanical Garden – free
• – 5 SGD
• to Sentosa Island - 29 SGD adults and 18 SGD children
• Prices for visiting the aquarium on Sentosa Island - 34 SGD adults and 24 SGD children
• Visit to Sentosa Island - 76 SGD adults and 56 SGD children. I bought tickets in advance on this site for 68 SGD
• Prices for visiting the water park on Sentosa Island - 38 SGD and 30 SGD
• Tiger Sky Tower Observation at – 18 SGD and 10 SGD

Everything seems to be about prices for entertainment in Singapore, if I forgot something, please ask in the comments to the article :)

Food prices in Singapore

Food prices in Singapore vary quite a bit from area to area. For example, at the food court in the Chinese or Indian quarters you can have a fairly budget lunch. We didn’t look for budget places, but ate where hunger found us :) We didn’t visit expensive restaurants. I would like to note that in food courts the prices are indicated with all taxes, but in restaurants and cafes, where there is a menu and waiters, the price in the menu must be added to add 17%. See also the prices on the photo menu (prices are indicated in Singapore dollars, despite the fact that the $ sign).

Prices in the store

• Water 1.5 liters in 7 elven – 2.5 SGD – 3 SGD
• Water 1.5 liters in a large supermarket – 1 SGD
• Yogurt – 1.6 SGD
• Milk – 2.5 SGD
• Cookies – 2 SGD

Prices in Singapore at food courts and fast food

• Freshly squeezed juices – 2.7 SGD – 5 SGD
• Rice – 1 SGD
• A dish of rice + boiled chicken at a cheap food court in Chinatown – from 3.5 SGD
• Indian dish with meat at the food court ~ 7 SGD
• Pork Ribs Soup, popular in Singapore ~ ​​7 SGD
• Spaghetti ~ 10 SGD
• Frying pan with steak, potatoes and salad (very tasty!) ~ 12.9 SGD
• Hot dog + cola at Universal Studio Park – 14 SGD
• Ice cream – 5 SGD
• Breakfast menu at KFC (sandwich, potatoes, coffee) – 9 SGD
• Average cost of lunch at the food court for two ~ 30 SGD

Prices in Singapore in cafes

Prices in Singapore. Miscellaneous

• Magnets near attractions – from 10 SGD per piece
• Magnets in Chinatown - 10 SGD for 3-4 pieces!
• Earrings in the shape of an orchid flower in a botanical garden – 30 SGD
• iPhone 7, 128 GB at the airport in Duty Free - 1138 SGD (by the way, there is a red one! And yes, if you buy in Kuala Lumpur and return tax free, it will be cheaper than buying at the airport in Singapore)
• Prices for clothes-shoes-bags of standard brands are identical with prices in Thailand, Malaysia and Ukraine 🙂

That's all, I hope that this article about prices in Singapore will help you prepare in more detail for your vacation in Singapore and plan your budget.