Put Singaporeans and Malaysians together, and food wars inevitably erupt. Many times, we would often make fun of each otherʼs food culture, hinting or even outrightly implying the superiority of our own. This issue is a contentious but delicious one, so here’s a highlight of the differences in some dishes from these two amazing food cultures.
The Singapore and Malaysia versions
Nasi Lemak
This is a national treasure of both Singapore and Malaysia. The fatty part of the rice comes from the use of coconut milk, and both are served with sambal. In Malaysia, nasi lemak is often taken as a breakfast item, with a hard boiled egg and ikan bilis – sometimes with added sides like sambal squid, sambal fish, chicken/beef rendang, or vegetables. Singaporeʼs version is more of a main meal and usually comes with acar, fried egg and usually a fried chicken wing, luncheon meat, ikan kuning, or otah.
Bak Kut Teh
The Malaysian version is darker, prepared using a variety of herbs and spices as well as light and dark soy sauce; the Singaporean version has a lighter soup made with garlic and lots of pepper. Also, the Malaysian version may sometimes include vegetables, like mushrooms or cabbage, in the soup. The bak kut teh in Malaysia has Hokkien origins and was first served in Klang in the early 20th century, while the Singaporean cousin is a Teochew-style bak kut teh that was developed in the Clarke Quay area in the 1940s after WWII.
Hokkien Mee
A staple in Singapore, Hokkien Mee is a filling mixture of rice noodles and yellow noodles, often cooked with egg, prawns, and slices of pork. The Malaysian Hokkien Mee uses dark soy sauce and thicker egg noodles, creating a dark, sweeter dish cooked with pork and prawns. The Singapore version is slightly on the moist side, while the Malaysian version has the fragrance of the dark sauce. Both are Hokkien in origin; the Malaysian version originally developed in Kuala Lumpur’s Klang Valley, while the Singapore one was created along Rochor Road after WWII.
Laksa
Singaporeʼs Katong laksa –which originated from the Katong area in the 1960s – is slightly sweeter and has the fragrance and thickness of coconut milk, co*ckles, and short, thick rice noodles that make chopsticks unnecessary. The Malaysian Penang laksa, aka Assam Laksa, has quite a twist, using tamarind to produce a clear-ish tangy-sour soup that is chock full of mackerel flakes. It’s typically garnished with shrimp paste and pineapple bits. While both laksa versions have different flavour profiles, both are Peranakan dishes.
Char Kway Teow
While both versions are rice noodles stir-fried over high heat with bean sprouts, prawns, co*ckles, and eggs, the Malaysian version – thought to have originated in Penang – uses only flat rice noodles. The Singapore version also uses a darker, sweeter sauce and has a combination of flat rice noodles and egg noodles.
While many of our dishes are named the same but taste and look different, some may have different names but taste and look exactly the same – like our roti prata, which is Malaysia’s roti canai. No matter which version is the best, one thing is for sure: some Singaporeans will always prefer the Singapore versions of the dish, and vice versa.
FAQs
The difference lies in the seasoning, they both opined. Malaysia's food is heavier on the seasoning, which they prefer because that's what their palates are used to. For example, Soh said he'd pick Malaysia's oyster omelettes over Singapore's, because he considers them more flavourful.
What is the difference between Penang fried Kway Teow and Singapore? ›
Kway Teow Th'ng in Singapore has a lighter, subtler broth, and emphasised more upon the fishball and fishcake garnishes; whereas their Penang cousins tend to be more meat-heavy, with slivered duck or chicken meat added, besides pork slivers or minced pork patties.
What is the difference between Singapore noodles and Malaysian noodles? ›
A staple in Singapore, Hokkien Mee is a filling mixture of rice noodles and yellow noodles, often cooked with egg, prawns, and slices of pork. The Malaysian Hokkien Mee uses dark soy sauce and thicker egg noodles, creating a dark, sweeter dish cooked with pork and prawns.
What is Hawker food Malaysia? ›
A hawker centre or cooked food centre is an open-air complex commonly found in Hong Kong, Malaysia and Singapore. They were built to provide a more sanitary alternative to mobile hawker carts and contain many stalls that sell different varieties of affordable meals.
What is the difference between Singapore and Malaysian laksa? ›
Actually there is little difference. They were created by Indonesian Nyonya and brought to both these countries by immigrants. We have tried both and find Singaporean laksa more “luak, lemak” in that it has more coconut milk than Malaysian which is more on the piquant lemon taste favoured by our northern neighbour.
Is chicken rice Singapore or Malaysia? ›
The dish was popularised in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997. Hong Kong food critic Chua Lam credits Moh with the creation of the dish. Hainanese chicken rice is considered one of Singapore's national dishes.
Is char kway teow Malaysian or Singaporean? ›
Char kway teow is one of the signature dishes of the Malaysian state of Penang. Penang char kway teow is a typical Teochew variety – the dish is lighter and not as sweet as the usual Singapore versions because the sweet dark sauce is omitted.
What is the difference between Singapore chow mein and Singapore vermicelli? ›
Singapore noodle is made of thin rice noodles, chicken, shrimp, roast pork, eggs, and veggies. The main flavoring is curry powder. Once of the biggest difference between the two is that Singapore noodles is made of rice noodles, while chow mein is made with thin egg noodles made of wheat flour.
What are Singapore fried noodles called? ›
Singapore noodles, or Singapore mei fun, is a very popular dish in the US. It is made with thin rice noodles stir fried with a rich savory curry sauce and loaded with vegetables, meat and seafood. It is a matter of debate where this dish really originated.
What is the difference between Hakka noodles and Singapore chow mein? ›
Chowmein is a type of noodles that is mainly cooked using the style prescribed by ancient Taishanese. This is the basic difference between Hakka Noodles and Chowmein. There is no major difference in the cookings tyle of chowmein. Chowmein and Hakka Noodles are known to be the same dish across the world.
Singapore noodles are a thinner wheat based noodle compared to Hokkien Noodles that are also commonly known as Canton Noodles. Perfect for stir fried noodles and noodle soup dishes.
What does Ban Mian mean? ›
The name banmian (board/block noodle) came from the Hakka method of cutting the noodle into straight strands using a wooden block as ruler.
Why is Singapore hawker culture so special? ›
Hawker centres serve as “community dining rooms” where people from diverse backgrounds share the experience of dining over breakfast, lunch and dinner. One can see freshly prepared food at the hawker stalls and hear multi-lingual exchanges made over meals in a lively atmosphere.
What is Hawker food in Singapore? ›
Hawker Food – A Delicious Heritage
Historically sold by street vendors, these tantalising dishes can now be found at hawker centres island-wide. Here's just a small sample of some of the most popular locations you can visit.
Is nasi lemak a Hawker food? ›
Best and Worst Singapore Hawker Malay Breakfast Foods: Nasi Lemak, Mee Siam, Soto and More. of Singapore hawker Malay breakfast dishes. Are you watching your calories?
What is Malaysian style food? ›
Malaysian cuisine typically uses local ingredients such as coconut, chilli, lemongrass, lime leaves, spices, and saffron. These basic ingredients are used to cook fish, meat and vegetables. Peanuts also feature in Malaysian cuisine.
What food is uniquely Singaporean? ›
Local Food & Drinks
- Chicken Rice. An iconic Singapore dish – Poached chicken, aromatic rice, and flavorful condiments such as chili sauce and a tangy ginger and garlic paste create a simple yet savoury delight with rich, fragrant undertones.
- Chilli Crab. ...
- Char Kway Teow. ...
- Nasi Lemak. ...
- Kaya Toast. ...
- Roti Prata. ...
- Hokkien Mee. ...
- Laksa.
At the time of merger, it was the smallest state in the country by land area, but the largest by population. The union was unstable due to distrust and ideological differences between the leaders of Singapore and of the federal government of Malaysia. They often disagreed about finance, politics and racial policies.
