Explore Singapore
Main Tourist Attractions
- Mandai Wildlife Reserve – A nature and wildlife haven in the north of Singapore, home to four major parks:
- Singapore Zoo – Famous for its open-concept habitats and diverse animal encounters.
- Night Safari – A unique nocturnal wildlife experience, the world’s first night zoo.
- Bird Paradise – A colorful sanctuary with aviaries and exotic bird species.
- River Wonders – A river-themed wildlife park featuring giant pandas and aquatic habitats.
- Gardens by the Bay – Iconic gardens with Supertree structures, flower domes, and waterfront views. Walking distance from the conference venue.
- Resort World Sentosa – An island resort packed with attractions like Universal Studios, luxury hotels, and an aquarium.
Food Guide
Must-Try Local Foods
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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.
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Chilli Crab: An iconic staple of local cuisine, this dish is made with mud crab drenched in chilli sauce, with fried bread buns on the side to sop the leftovers.
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Char Kway Teow: Made from flat rice noodles and cooked in a wok for a smoky flavour, this dish is stir-fried with garlic, soy sauce, Chinese sausage, bean sprouts and cockles.
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Nasi Lemak: This aromatic dish gets its fragrance from the rice, which is cooked in pandan leaves and coconut milk. Popular toppings like anchovies and fried chicken wings make this dish a medley of flavours.
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Kaya Toast & Soft-Boiled Eggs: The classic Singaporean breakfast. It’s a simple dish of grilled toast spread with kaya (a coconut and egg jam) and butter, served with two soft-boiled eggs seasoned with a dash of soy sauce and white pepper.
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Roti Prata: Both flaky and crispy, this delicious flatbread is served with aromatic curry or you can request for sugar to dip with. Modern variations are stuffed with cheese, onions and other sweet and savoury toppings.
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Hokkien Mee: Singapore’s version of this Fujian classic comprises egg and rice noodles braised in a rich prawn stock until it is rich and flavourful and then stir-fried with delicious slivers of eggs, pork, prawn and squid.
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Laksa: Rice noodles and a spicy aromatic coconut-based curry broth are paired together in one delicious bowl, and topped with a variety of ingredients such as shrimp, fish cake, tofu puffs and cockles.
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Bak Kut Teh: Translated as “pork bone tea,” this is a comforting soup of pork ribs simmered in a garlicky and peppery broth. It’s often enjoyed with a bowl of rice and hot Chinese tea.
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Carrot Cake (Chai Tow Kway): Despite its name, Singaporean carrot cake contains no carrots. The name is a direct translation from the Teochew dialect, where “chai tow” refers to white radish (daikon), which is the primary ingredient. This savory dish is a beloved hawker staple, and it’s a far cry from the sweet dessert you might be thinking of. A savory stir-fried dish made from cubes of radish cake (steamed rice flour and grated white radish), which are then stir-fried with eggs, preserved radish (“chai poh”), and garlic. The two main versions: White: The radish cake is fried until crispy on the outside and soft on the inside, and then cooked on top of a beaten egg to form a crispy omelette-like texture. Black: Dark, sweet soy sauce is added during the stir-frying process, giving the dish a caramelized, sweet, and savory flavor. Having a combination of both white and black is available in most stores.
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Rojak (Chinese/Fruit Rojak): The word “rojak” in Malay means “eclectic mix,” and this dish perfectly lives up to its name. It’s a type of fruit and vegetable salad that is uniquely Singaporean. What it is: A mix of fresh fruits and vegetables, such as pineapple, cucumber, jicama, and water spinach, combined with deep-fried dough fritters and toasted bean curd. The sauce: The key to a good rojak is its thick, dark, and sticky sauce. It’s made from a pungent fermented prawn paste, sugar, chili paste, and lime juice. The final touch: The entire mixture is tossed together and then generously topped with crushed roasted peanuts and finely sliced ginger flowers for a fragrant finish.
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Indian Rojak: It’s a popular dish served by Indian Muslim hawkers in Singapore and Malaysia. What it is: A vibrant platter of deep-fried fritters and other items. Unlike Chinese rojak, which is a pre-determined mix, Indian rojak is highly customizable. Customers pick their desired items from a display, which can include: Prawn fritters, Potato fritters, Fried dough fritters, Hard-boiled eggs, Tofu, Cuttlefish, Fish cakes. The sauce: The selected items are then cut into bite-sized pieces and served with a distinctive sweet and spicy red or orange-colored peanut sauce. The sauce is thick and savory, often made from a base of sweet potatoes and spices.
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Fried Oyster Omelette (Orh Luak): In Singapore’s hawker culture, the term “egg omelette” often refers to a specific and beloved dish: the Fried Oyster Omelette known locally as Orh Luak or Orh Jian. This is a far cry from the simple breakfast omelette you might have at home. What it is: A savory and starchy omelette made from a batter of eggs, potato starch, and a secret blend of seasonings. This mixture is fried on a hot griddle with fresh, plump oysters.The Texture: The dish is a play on textures—some parts are crispy and browned, while others are soft, chewy, and gooey from the starch. The oysters are cooked just enough to remain juicy and plump, providing a burst of briny, oceanic flavor.The Sauce: It is typically served with a tangy, garlicky, and slightly spicy chili sauce that cuts through the richness of the omelette.
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Satay: It is a dish of seasoned, skewered, and grilled meat, served with a rich and creamy peanut sauce. What it is: Tender pieces of marinated meat (most commonly chicken, mutton, or beef) are threaded onto thin bamboo skewers. They are then grilled over a charcoal fire, giving them a smoky, charred flavor. The Sauce: The defining feature of satay is the accompanying dipping sauce, a thick, slightly sweet, and savory peanut-based sauce often with a hint of spice. It’s usually served with sliced cucumbers and raw red onions, and sometimes a compressed rice cake known as ketupat to soak up the sauce. How to Enjoy: Satay is a social food, perfect for sharing. You order it by the stick (usually with a minimum order) and dip each skewer into the peanut sauce. The cooling effect of the cucumber and onion provides a nice contrast to the hot, savory meat.
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Sambal Stingray: It is a dish that showcases the unique flavors of Singaporean barbecue. It elevates a previously unappreciated cut of fish into a culinary masterpiece. What it is: A large, flat piece of stingray fin is generously slathered with a thick, fiery paste known as sambal. This paste is typically a complex blend of chilies, belacan (shrimp paste), shallots, and various spices. The stingray is then wrapped in a banana leaf and grilled over charcoal. The Flavor: The grilling process gives the fish a smoky flavor while the banana leaf keeps it moist and tender. The sambal creates a perfect balance of sweet, spicy, and savory flavors that caramelize slightly on the grill. How to Enjoy: The dish is served hot, often on the same banana leaf it was cooked on. You squeeze fresh lime or calamansi juice over the top to add a zesty, acidic kick that cuts through the richness. The meat of the stingray is soft and flaky, and it’s best eaten with a fork or chopsticks, paired with a side of rice.
Must-Try Drinks
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Sugar Cane Juice: Made with peeled sugar cane, this drink is best consumed over ice with a slice of lemon for a citrus-y tang, making the perfect refreshment on a sunny day.
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Barley Water: Made from cooked barley, this Chinese staple which has a subtly sweet taste and a comforting texture, can be enjoyed hot or cold.
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Bandung: Pink, sweet and divine on a hot day, this rose syrup beverage is enjoyed for its fragrant floral notes. It is made with thickened milk and rose cordial.
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Milo Dinosaur: Milo is a malt-based, chocolatey drink that’s popular across the island. This hawker version of the classic beverage heaps a pile of Milo on top of the cup for a delightful, decadent crunch.
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Grass Jelly Drink (Chin Chow): A cooling, slightly herbal drink with a jiggly, jelly-like texture. It is often sweetened and can be found on its own or mixed with soy milk.
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Singapore Sling: Known as Singapore’s national drink, this globetrotting cocktail was first created at the legendary Long Bar at Raffles Hotel. Its pretty pink hue comes from grenadine and cherry brandy, topped with pineapple and lime juice.
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Tiger Beer: A locally brewed lager in Singapore. It has a crisp and refreshing taste, making it a popular companion for a meal at a hawker center.
If your order a coffee, make sure to do it like a local.
Adventurous Food Options
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Durian: The “King of Fruits” is famous (or infamous) for its pungent, divisive aroma. You either love its creamy, custard-like texture and sweet flavor or you can’t stand the smell. It’s so potent it’s banned on Singapore’s public transport and hotels.
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Kway Chap: It is a traditional Teochew dish that has become a beloved comfort food in Singapore and other parts of Southeast Asia. Kway Chap translates to “rice cake soup” in Teochew. It consists of: Flat, broad rice sheets (called kway), Dark soy sauce-based herbal broth (chap). Braised side dishes such as: pork belly, , pig intestines, ears, and tongue, braised duck meat, hard-boiled eggs, tofu and bean curd skin, preserved vegetables. The broth is typically infused with aromatic spices like star anise, cinnamon, cloves, garlic, and ginger, giving it a rich, savory depth
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Pig Organ Soup: It is a clear broth-based soup made primarily from various parts of a pig’s internal organs. It’s known for its rich, savory flavor and nutritious qualities, often enjoyed with white rice or yam rice. Typical Ingredients Include: Pig offal - (liver, heart, intestines, kidney, stomach, tongue, lungs, blood cubes), Pork meat - (belly, fillet, meatballs), Vegetables - (salted mustard greens, chinese lettuce), Aromatics - (garlic, ginger, white pepper, coriander, spring onions) and Optional sides - (braised tofu puffs, hard-boiled eggs, chilli sauce or soy sauce with chopped chilli). Broth are made by simmering pork bones and salted vegetables for hours to extract deep flavor. Each organ is cleaned thoroughly and cooked to the right texture—some are blanched, others stewed. The soup is ladled over a bowl of rice or served separately, garnished with coriander, fried shallots, and white pepper.
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Fish Head Curry: This dish is a true melting pot of cultures, combining a Chinese-style fish head with a rich, spicy Indian-style curry. The experience of eating the head—picking out the tender meat, gelatinous skin, and soft “cheeks”—is not for the faint of heart.
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Frog Porridge: A late-night favorite, this dish features tender frog meat cooked in a savory, dark sauce, served alongside a bowl of plain congee (rice porridge). It’s a comforting yet exotic dish.