Now you see them, soon you might not. With the influx of competing food businesses from around the world and changing taste preferences, it is becoming increasingly difficult to find some of the uniquely local treats that strongly define Singapore’s food heritage. These are several “critically-endangered” foods that are gradually getting elusive in the country, do try them before they disappear!
1) Tu Tu Kueh
Another local favourite made from steamed rice flour is none other than Tu Tu Kueh, which is a relatively small and round flower-shaped rice cake filled with peanuts or grated coconuts and served on a piece of pandan leaf. In order to cater to the taste preference of younger Singaporeans, there are now other fillings to choose from, such as chocolate and brown sugar. Most Tu Tu Kueh sellers today use commercial pre-made rice flour and peanuts that result in a somewhat dry texture. It is getting difficult to find vendors who make the cakes in the traditional and laborious way of manually pounding rice into flour and roasting peanuts.
2) Roasted Chestnuts
Also known as Gao Lak in Hokkien, roasted chestnuts are wonderful street snacks that can be eaten on the spot from a paper bag. The unmistakable smell will draw crowds to the giant wok in which the chestnuts are roasted. These days, there are hardly any vendors except those at night markets selling these irresistible source of natural goodness.
3) Kacang Puteh
Kacang Puteh refers to an assortnment of nuts served in a paper cone. This street snack used to be sold from pushcarts around Singapore, especially outside schools and theatres. Although once commonplace in Singapore, these nibbles are almost on the verge of extinction now, and the only existing stall can be found outside Peace Centre along Selegie Road.
4) Traditional Handmade Nonya Kueh
For the sweet toothed, the variety of traditional bite-sized kuehs in Singapore, such as Ondeh Ondeh, Kueh Lapis and Ang Ku Kueh, is a substantial way to end every meal. Using natural ingredients including pandan and blue pea flower for colouring, and sweet potato, mung bean and brown sugar for flavouring, kuehs are popular among locals. While it is fairly easy to purchase them at retail outlets like Bengawan Solo, the prevalence of specialty handmade kuehs is dwindling.
5) Ice Cream Sandwich
If you visit Orchard Road, chances are that you will spot an umbrella cart stall or two selling ice-cream sandwiches. Sandwiched between wafers or a piece of rainbow bread, this inexpensive treat is perfect for a sultry day out. Originating from ice cream stalls in the 1960s, which used to sell Potong ice-cream on sticks, this dessert has now evolved to become one of Singapore’s favourites and must-tries. While there used to be more vendors scattered across the country in housing estates, such businesses are sadly becoming sporadic. Sometimes when you hope to see them, they no longer appear. The main reasons are because hawker licenses that allow such vendors to sell ice cream anywhere in Singapore are no longer issued today, and that this business trade is not popular among younger Singaporeans.
6) Putu Mayam
Originating from India, Putu Mayam is a traditional dessert consisting strings of steamed rice flour noodles that are eaten cold with grated coconut and gula melaka. The dish used to be commonly sold at market stalls and street carts all around Singapore, where the noodles are freshly made. Nowadays, Putu Mayam is mass-produced in Johor and exported to only a few eateries in Singapore, mostly those in Little India, and selected Kopitiam outlets.
7) Old School Biscuits & Sweets
Retro crackers and snacks used to bring lots of joy to young Singaporeans. These include the iconic Gem Biscuits, Haw Flakes and Chicken Biskit. While they still can be found at several old-school shops, such as Biscuit King at Casuarina Road, these nolstagic bites are becoming a rarity as Singapore imports a variety of foreign equivalents.
8) Hakka Cuisine
Hakka is a minority dialect group in Singapore with a unique cuisine enjoyed by many local Chinese. From the signature Abascus Seeds made from yam, to the more traditional Hakka Yong Tau Foo stuffed with pork and shrimp filling, the taste of these dishes promises to be tantalising and unforgettable. Few restaurants and eateries serve these nowadays, so try them out when you have the chance.
9) Teochew Porridge
Yet another dialect group in Singapore, the Teochew people are known for their plain and humble porridge, which consists of a bowl of seemingly tasteless but heartwarming rice porridge topped with sweet potatoes. The unsalted porridge is to be accompanied with other savoury side dishes to enhance its flavour.