Singaporeans take their food very seriously.
Bad restaurants don't survive here for long, and good ones have long queues and are impossible to get into.
While Singapore has plenty of five-star fine dining options, most people opt to eat street food in the hawker centers, which are open-air food courts where vendors prepare everything from Malaysian curries to Indian roti and Chinese noodle soups.
The hawker center vendors are strictly monitored by the government for health and hygiene, meaning that it's nearly impossible to get sick from the food here.
We recently ate our way through Singapore, trying everything from hawker centers to fine restaurants. Here are the best things we ate.
Disclosure: Our trip to Singapore, including travel and lodging expenses, was sponsored by the Singapore Tourism Board.
Chicken rice is Singapore's unofficial national dish. First, chicken is boiled in a flavorful broth. Then the rice is cooked in that same broth. The result is a fragrant, flavorful, succulent rice that pairs perfectly with the juicy chicken.
Chili crab is another one of Singapore's national dishes. The crab is doused in a spicy chili-tomato gravy. Eating it is a messy affair — the best way to eat it is to crack the shell with your hands and slurp out the meat. Then mop up the gravy with doughy buns.
Choy sum is a Chinese vegetable that's a thinner version of bok choy. It's prepared with garlic as a side dish that complements chili crab.
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