The most acknowledged cuisine in the area is Peranakan or Nonya cuisine. This is born from the mixed Malay and also Chinese communities. These were once the British colonies of the Straits Settlements. But in modern-day these are the places named Singapore, Malacca and Penang. Chili crab is one of the most well known dishes of this cuisine where a whole crab is cooked ladened with oodles of sticky and tangy chili sauce. This is very difficult to eat but at the same time appealingly delicious. Most of the seafood restaurants of the East Coast region are famous for this. You can ask for black pepper crab for a less messy but equally tasty alternative.
Kaya is a jam-like spread. This is usually made from egg and coconut. I know this sounds odd but mark my words, you can get a tasty combination. Usually this is served on toast for breakfast which when accompanied by runny eggs and strong, sweet coffee or kopi is just taste awesome. Kaya exists in two distinctive styles. One can be mentioned as the greenish Nonya version which is colored with pandan leaf and the other one is brownish Hainanese version.
Mee siam can be explained as the rice flour noodles usually served with sour gravy made from dried shrimp, tamarind, and fermented beans. This can be served with tau pok i.e. bean curd cubes and hard boiled eggs. In Singapore the Chinese, Indians and Malays all have their own versions. But the Peranakan version is most popular among the Singaporeans.
Laksa is another one. This is prepared in the Katong or lemak style. This can boasts of as the best known Singaporean dish. Laksa can be described as a fragrant soup of noodles and that too in a coconut-based curry broth. Usually the dish is topped with cockles or shrimp. Singapore laksa is somewhat different from Penang laksa. Penang laksa is made with a tamarind-infused broth as the replacement of coconut, and this has a spicy taste.
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