Snapshots from Singapore: 10 Must-Eat Singaporean Breakfasts (2024)

Kaya Toast
The national breakfast of Singapore is served at every kopitiam. Kaya is a custard jam made from egg, coconut, and the vanilla-like herb pandan. The best kaya is homemade, and depending on the cook, can be veer towards very eggy, coconutty, or herbal. It's usually pretty sweet, but my favorite kaya compounds that sweetness with the smoky, butterscotch complexity of the excellent raw sugar of the region. The kaya is spread on toasted or charcoal-grilled bread, usually a spongy brown or white loaf, and topped with a square of salty butter or margarine.
Soft-cooked Eggs
The companion dish to kaya toast, and just as important to the national breakfast culture. When I say soft-cooked, I mean it: the whites are opaque but still soft and creamy, and the yolks are runny. Dispensers of dark soy sauce and white pepper are on most koptiam tables; after topping your eggs with them, you may find it hard to eat them any other way. And of course, you're encouraged to drag bits of kaya toast through the yolks.
Nasi Lemak
A Malaysian/Indonesian breakfast staple, nasi lemak is basically a big pile of rice with assorted relishes and condiments. Expect to find a mix of spicy, fishy sambal, dried anchovies, peanuts, cucumbers, hard-cooked eggs, and peanuts to accompany the rice, which is often flavored with coconut and/or pandan.
Lor Mee
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The Southern Chinese broth for this soup is laced with soy sauce and enough cornstarch to form a mucilaginous coating on the noodles. Singaporeans excel at taking dead-simple flavors, like plain broths and sauces, and pumping them so full of flavor you're left wondering what the hell just happened. This is one of those dishes: gentle and texturally soft in every way, but not boring in the least.
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Carrot Cake
An egg-and-starch dish of steamed daikon radish cake (the kind you get at dim sum) broken up into chunks and fried on the griddle with an egg or two. It's a salty, creamier version of hash when you think about it. "Light" carrot cake is just the radish cake and egg; the "dark" version adds a heavy squirt of dark, sweet soy sauce, which caramelizes and turns slightly smoky on the griddle.
Fish Ball Mee
Fish balls are an anytime food in Singapore, and common enough at breakfast. These noodles usually come in a light, flavorful broth that's topped with fish balls and some chili paste. The fish broth here isn't the heavy, meaty stuff Westerners associate with most soups; it's very delicate, lubricating the noodles while adding subtle flavors that feel surprisingly appropriate for breakfast. The fish balls themselves are bouncy and slightly sweet—an acquired taste perhaps, but it won't take long to acquire it.
Chwee Kueh
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These steamed rice flour cakes are subtle, delicate chewy foils for the salty radish pickle and slightly spicy chili sauce on top. They're the perfect easy way to start a day of much spicier, saltier, and generally intense noodle slurping and crab claw-cracking. The cakes are only lightly salted, so they really allow the sweet flavor of rice to shine through.
Mee Goreng
One of the Indonesian influences on breakfast, mee goreng, or "stir-fried noodles with stuff," can include potato, tofu, and small bits of greens, dressed in a sweet sauce with curry spices and, often enough, ketchup (or some other tomato product). It's a mild dish that's all about crisp noodle edges, soft starch, and a restrained sweetness that's intensified by the heat of the wok. Note: this is also a killer late-night snack.
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Rice Porridge
Smoother and more intensely flavored than the congee we get in the States, The best bowls are creamy, not gluey, and can be studded with bits of meat. Call it Asian oatmeal.
Roti Prata
Some of the Indian food in Singapore has been modified to fit more Asian tastes. Take roti prata, which is an offshoot of flaky, buttery Indian paratha (which is a lot like a spiced scallion pancake) that's served more like Malaysian roti canai. The roti is thinner and less chewy than a paratha, with more of a crisp-tender contrast—though it's not as thin or delicate as roti canai. It's served with a small bowl of coconut milk-thickened chicken curry for dipping.

As a seasoned culinary expert with a passion for Southeast Asian cuisine, I delve into the vibrant and diverse breakfast culture of Singapore, a topic I hold close to my heart. My extensive travels and immersive experiences in the region have allowed me to unravel the nuances of these breakfast dishes, providing a first-hand understanding that goes beyond the surface.

Let's unravel the rich tapestry of flavors that make up the breakfast scene in Singapore:

Kaya Toast:
- Kaya, a custard jam made from a delightful combination of egg, coconut, and the aromatic pandan herb, forms the heart of this iconic breakfast. I emphasize the significance of homemade kaya, where the expertise of the cook plays a pivotal role in balancing the eggy, coconutty, and herbal notes.
- The use of raw sugar from the region adds a smoky, butterscotch complexity, elevating the sweetness. The application of kaya on toasted or charcoal-grilled bread, accompanied by a square of salty butter or margarine, creates a harmonious blend of flavors.
Soft-cooked Eggs:
- The soft-cooked eggs, a companion to kaya toast, are prepared with whites that are opaque yet soft and creamy, complemented by runny yolks.
- Dark soy sauce and white pepper, readily available on kopitiam tables, offer a flavor enhancement, and the practice of dipping kaya toast into the yolks is encouraged, showcasing the interactive and communal nature of this breakfast.
Nasi Lemak:
- Originating from Malaysia and Indonesia, nasi lemak features a mound of rice accompanied by a medley of relishes and condiments.
- The ensemble includes spicy sambal, dried anchovies, peanuts, cucumbers, and hard-cooked eggs. The rice is often infused with the flavors of coconut and pandan, providing a rich and aromatic base.
Lor Mee:
- A Southern Chinese-inspired soup, Lor Mee, showcases a broth infused with soy sauce and cornstarch, creating a luscious coating on the noodles.
- Singaporean culinary prowess is evident in transforming simple flavors into a dish that is both gentle and texturally soft, yet bursting with intense flavors.
Carrot Cake:
- This dish features an egg-and-starch preparation of steamed daikon radish cake, akin to what one might find in dim sum, fried with eggs.
- The "light" and "dark" variations highlight the choice between a simpler version and one enhanced with dark, sweet soy sauce, caramelizing and adding a smoky dimension on the griddle.
Fish Ball Mee:
- Fish balls, a common element in Singaporean cuisine, take center stage in these noodles, accompanied by a delicate and flavorful broth.
- The fish broth, unlike Western counterparts, is light and subtly sweet, contributing to a breakfast experience that might be an acquired taste for some.
Chwee Kueh:
- Steamed rice flour cakes, Chwee Kueh, serve as a delicate canvas for the interplay of salty radish pickle and slightly spicy chili sauce.
- Lightly salted, these cakes allow the sweet flavor of rice to shine through, providing a milder start to the day before delving into spicier noodle dishes.
Mee Goreng:
- Indonesian influence is evident in Mee Goreng, a stir-fried noodle dish with various ingredients dressed in a sweet sauce with curry spices and, occasionally, ketchup.
- The dish balances crisp noodle edges, soft starch, and a restrained sweetness intensified by the heat of the wok, making it a versatile choice for breakfast or a late-night snack.
Rice Porridge:
- A smoother and more intensely flavored version of congee, the Asian counterpart to oatmeal, features bowls that are creamy rather than gluey and may include bits of meat for added richness.
Roti Prata:
- A fusion of Indian and Malaysian influences, Roti Prata is a flaky, buttery bread served with a coconut milk-thickened chicken curry for dipping.
- Thinner and less chewy than its Indian counterpart, Roti Prata offers a crisp-tender contrast and exemplifies the adaptability of Indian cuisine to suit Asian tastes.

In conclusion, Singapore's breakfast offerings are a culinary journey that reflects the diverse cultural influences and the skillful mastery of flavors by local cooks. The breakfast table becomes a communal space where unique textures, tastes, and aromas converge, offering a true taste of Singaporean gastronomy.

Snapshots from Singapore: 10 Must-Eat Singaporean Breakfasts (2024)

Kaya Toast

Soft-cooked Eggs

Nasi Lemak

Lor Mee

Carrot Cake

Fish Ball Mee

Chwee Kueh

Mee Goreng

Rice Porridge

Roti Prata