A Foodophile's persuasion to visit Singapore: Why you ought to visit Singapore for Food.

You are a Foodophile, an ardent lover of food, variety of cuisines. You can chow down anything and everything that’s been served to you.

You yearn a Food Journey, exploring various cuisines finding solace in bittersweet, tangy, pungent, spicy and sweet flavours.

Singapore is a Foodophilians Paradise, a utopian food dynasty. Singapore offers a variety of Cuisines including Cantonese, Indian, Peranakan and Malay.

Dining is the Favorite Past time of the Singaporeans, much of preference is given to meeting and arranging get-togethers over Dinners.

You prefer Diverse cultural reflections on cuisines and like feasting on local dishes including Street joints, Food courts and Restaurants. Singapore consists all of them, offers affordable to quality places to dine.

You would have the privilege of having a bite at the FOOD Capital of the world: Singapore.

To feast upon Hainanese Chicken Rice, a National Dish of Singapore. Hainanese Chicken Rice is made with ginger and garlic, sesame oil, dark soy sauce and lime juice.

To gormandize Chilli Crab, listed as one of the most delicious food by CNN. Chilli Crabs is cooked in sweet and sour, semi thick Tomato and Chilli sauce. Chilli Crab is also considered as a National dish and is popular among the locals and travellers.
According to CNN, “Madam Cher Yam Tian created the succulent recipe in 1950 and it's now the unofficial national dish of a food-loving nation Singapore”

To enjoy Kaya, a staple to Singaporeans and is surely made in every household in Singapore.
Kaya is made with sugar, eggs and coconut milk and is served with thin and crispy buttered toast.

To guzzle Teh with Pau
Pau are steamed buns usually filled with either barbecued Pork, Chicken, Lotus paste or Red bean paste. The Filled Pau is accompanied with Teh-C, a hot beverage made with brewed tea and evaporated milk. There is another kind of tea called Teh Tarik which is a pulled milk tea (Indian Cutting Chai).

To Visit the crowded Hawkers Centers or open air Food Courts, for Singapore is popular for.

For Curry Puffs
A Pillows stuffed with Chicken, curry leaves paste and potatoes. These are spicy with a strong flavour of curry leaves and are served with Teh.

For Crispy Roti Tissue Prata
A spherical cone shaped crispy flatbread accompanied with Kaya and Ice cream.

For You Tiao dipped in Soy Bean Milk
Dough Fritters that are deep fried to golden brown, served hot and dipped in sweet cold soy milk.

To Devour Roti Plaster Prata
A Roti Plaster Prata is slightly thicker and has a generous sunny side up as garnish.

Findings for Vegans
For the entire vegan Foodophiles, a food joint in Singapore offers authentic Peranakan cuisine substituting the meat with Soy chunks and Mushrooms. Their motto is to retain their authenticity of dishes they offer for Vegans.

To relish Duck Leg Confit at Saveur and Holland Village Market and Food Centre
Saveur, A French local fare with Duck Leg Confit as their most popular dish on the menu.
If Duck Leg Confit doesn’t suit your taste, they offer Foie Gras on Creamy Lentils would be a scrumptious option. And Try authentic Singapore cuisine in Holland Village Market and Food Centre like Nasi lemak, Chicken rice and Bak chor mee.

To gorge on The Mushroom Melt at Lola’s Café
Lola’s Café is known as a brunch joint and offer Swimmer Crab Spaghetti and Pacific Dory Burger as their dinner menu while The Mushroom melt and Lola’s Full Monty Breakfast are popular among the visitors.

To savour the Red Bean Prata
Red Bean Prata is an innovation of the Chinese Red Bean Pancake. The Prata is thin and filled with Red Bean paste. Red Bean Prata is usually served as a dessert with Kaya or Ice cream.

Grapow Moo at Jane Thai
Jane Thai is the best affordable Thai eating outlet in Singapore. Grapow Moo, A minced pork fry served with Holy basil is popular among Yum Woon Sen and Gaeng Kiaw Wan.

Finding Italian, Japanese, English and French Fusions in one
Singapore is certainly known for its multicultural heritage reflects in Ma Maison, a food joint in Bugis Junction.
They infuse the menu they offer with Italian, Japanese, English and French ingredients and influences.

Veg Burgers in Singapore
These are juicer, bigger and a packed meal with patties that are made using soy chunks, tofu, vegetables, legumes and nuts. They prepare their juicy Burgers and Patties without any animal content. Their kitchen even are absent with the presence of milk, eggs and meat.

For Prata Benedict
A Twist to a Regular Egg Benedict, Prata Benedict is garnished with Turkey Ham, Poached Eggs and Indian Hollandaise Sauce.

To munch on Cottage pies and Pasta aglio olio
Pasta aglio olio and Cottage Pies, both are a fusion of West meets East.

Indian, Thai and European Food Fusion
As amusing they sound to you, just as delicious and sumptuous they reflect the dishes offered by The Fat Cat in Holland, Singapore.

Wolfing Imaginative Desserts
As quirky as they sound, these decadent and delectable arrays of desserts like the Red Miso caramel made with Mustard crumble, Miso Yuzu foam and Mustard Yuzu Meringue while The Deconstructed Cheesecake made with smoked tofu and milk sauce.

Eating by the Singapore River
A calming and relaxing view of the Singapore River while eating out in the yard of the joints, how enticing could that be? There are variety of options from Chocolate dessert café to French bistro including Eating joints that offers course meals.

Seafood Barbeques
If you love Seafood and Grilled fish, you are bound to find ample of barbeque joints in Singapore.
Grilled fish served with a tangy chilli sauce is popular and favourite among the locals. Ang Sa Lee Fried Oyster and signature beef or seafood sets including wagyu (Japanese Beef) are popular as well.

Duck Rice, a version of the National Dish
Hainnanese Chicken Rice’s lesser known version is Duck Rice at Ah Seng Duck Rice is popular among the locals.

And there are more reasons. Visit http://discover.stayfareast.com/ to discover more reasons to visit Singapore to overindulge in Food.