As Ramadhan 2025 approaches, many are looking for the best menu ideas for Iftar (Buka Puasa)—the special meal that breaks the daily fast. Whether you’re preparing a meal at home or planning to dine out, having a delicious and well-balanced Iftar is essential for replenishing energy and embracing the spirit of Ramadan.

Whether you’re looking for home-cooked meal ideas or the best places to enjoy Iftar in Singapore, this guide has you covered! Stay tuned for must-try dishes, recipes, and dining recommendations that will make this Ramadhan truly special. 

Top Menu Picks for Buka Puasa (Iftar)

1.Kek Lapis Sarawak 

Kek Lapis Sarawak, the iconic layered cake from Sarawak, Malaysia, has made its way to Singapore, delighting dessert lovers with its intricate patterns, vibrant colors, and rich flavors. This beautifully crafted cake is a popular treat, especially during festive seasons like Hari Raya Aidilfitri, Deepavali, and special celebrations, where its artistic layers symbolize joy and prosperity.

Each layer of Kek Lapis Sarawak is meticulously baked to perfection, resulting in a moist, flavorful cake infused with ingredients like pandan, chocolate, coffee, and spices. Some modern variations also incorporate unique flavors such as cheese, durian, and Nutella, adding an innovative twist to the classic recipe.

2.Bubur Cha Cha

Bubur Cha Cha is a beloved dessert in Singapore, featuring a delicious combination of sweet potatoes, taro (yam), sago pearls, and bananas, all immersed in a fragrant and creamy coconut milk broth. Inspired by Nyonya cuisine, this dessert is cherished for its vibrant colors, rich coconut aroma, and comforting sweetness, making it a popular choice for breakfast or teatime.

3.Murtabak

Murtabak is a popular stuffed pancake or pan-fried flatbread that is widely enjoyed in Malaysia, Singapore, Indonesia, and the Middle East. This savory dish is known for its crispy golden exterior and flavorful fillings, making it a favorite for Iftar (Buka Puasa) during Ramadan and as a satisfying street food snack.

The name “Murtabak” is derived from the Arabic word “mutabbaq” (مطَّبَق), meaning “folded”, referring to the way the dough is folded over the filling before being fried.

• In Malaysia & Singapore, Murtabak is often stuffed with minced meat (chicken, beef, or mutton), onions, eggs, and spices, then served with curry, pickled onions, or dhal.
• In Indonesia, especially in Martabak Telur, it is filled with eggs, scallions, and minced meat, while a sweeter version, Martabak Manis, is more like a thick pancake filled with chocolate, peanuts, and condensed milk.
• In the Middle East, Murtabak tends to have a thinner crust and is sometimes stuffed with cheese or vegetables.

Whether eaten as a street food favorite or part of a Ramadan meal, Murtabak is a must-try dish for anyone who loves crispy, savory, and rich flavors!

4.Bubur Lambuk

Bubur Lambuk is a traditional Malaysian porridge that is specially prepared and shared during Ramadan, particularly for Iftar (Buka Puasa). This savory and aromatic rice porridge is known for its rich flavors, as it is cooked with a variety of spices, meat, and coconut milk, making it a comforting and hearty dish to break the fast.

Origins & Significance

The tradition of cooking and distributing Bubur Lambuk is deeply rooted in Malaysian culture, especially in mosques and communities where volunteers cook large batches and distribute them for free to those breaking their fast. This dish symbolizes unity, generosity, and togetherness during Ramadan.

Key Ingredients & Preparation

Bubur Lambuk is different from regular rice porridge due to its unique blend of spices and ingredients, which create a deliciously savory and slightly creamy texture. The essential ingredients include:
✔ Rice – The base of the porridge, cooked until soft and thick.
✔ Meat – Often chicken or beef, adding a hearty element.
✔ Coconut milk – Gives a rich and creamy flavor.
✔ Spices – A blend of cinnamon, star anise, cloves, cardamom, and black pepper for an aromatic depth.
✔ Dried shrimp or anchovies – Adds umami and a slightly salty taste.
✔ Fried shallots, spring onions, and coriander – Used as garnishes for extra flavor.

Whether homemade or enjoyed from a Ramadan bazaar, Bubur Lambuk is more than just a dish—it is a symbol of unity, generosity, and the spirit of sharing. This comforting and flavorful porridge is a must-try dish during Ramadan, offering warmth and nourishment after a day of fasting.

5.Ayam Percik

Ayam Percik is a Malaysian-style grilled or roasted chicken that is marinated in rich, aromatic spices and coconut milk, then basted with a flavorful sauce while being cooked over an open flame or in the oven. This dish is famous for its smoky, spicy, and slightly creamy taste, making it a staple during Ramadan and special occasions.

Origins & Popularity

Ayam Percik originates from Kelantan and Terengganu, in the east coast of Malaysia, but has gained popularity across the country, including in Singapore and Indonesia. The word “Percik” means “to sprinkle” or “splash”, referring to the continuous basting of the chicken with a flavorful, spiced coconut-based sauce during grilling.

Ayam Percik is more than just grilled chicken—it’s a symbol of Malaysian heritage, combining traditional spices, coconut richness, and smoky grilling techniques into one delicious dish. Whether enjoyed with steamed rice, nasi kerabu, or ketupat, this flavor-packed delicacy is a must-try during Ramadan and beyond!

6.Rendang Daging

Rendang Daging is a rich, aromatic, and slow-cooked beef dish originating from Minangkabau, Indonesia, but widely popular in Malaysia, Singapore, and across Southeast Asia. This dish features tender beef simmered in a blend of coconut milk, spices, and herbs, resulting in deep, complex flavors that intensify over time.

Origins & Cultural Significance

Rendang Daging is a traditional Indonesian Minangkabau dish that has been passed down for generations. It is often served during festive celebrations, weddings, and special occasions, including Hari Raya Aidilfitri and Ramadan iftar meals. Due to its unique slow-cooking process, rendang is known for its ability to last several days without refrigeration, making it a symbol of hospitality and tradition.

7.Gulai Kawah

Gulai Kawah is a rich, slow-cooked Malay curry dish that is traditionally cooked in large woks (kawah) over an open fire. This dish is a staple at festive gatherings, weddings, and Ramadan bazaars, offering deep, aromatic flavors with tender chunks of beef or lamb infused with a blend of spices and coconut milk.

Origins & Cultural Significance

Gulai Kawah is deeply rooted in Malay cuisine, particularly in Kelantan, Terengganu, and other East Coast states of Malaysia. The term “kawah” refers to the large metal wok used to cook the dish, often in generous portions for community feasts (kenduri) or special celebrations.

During Ramadan, it is one of the most sought-after dishes at bazaar stalls, where vendors prepare it in massive woks, filling the air with its rich and spicy aroma.

8.Ayam Masak Merah

Ayam Masak Merah is a classic Malay dish featuring fried chicken coated in a rich, spicy, and slightly sweet tomato-based gravy. It is a staple at festive occasions, weddings, and Ramadan feasts, offering a flavorful combination of heat, sweetness, and tanginess.

Origins & Cultural Significance

The name “Ayam Masak Merah” translates to “red-cooked chicken” due to its vibrant red gravy. This dish is deeply rooted in Malay cuisine, often served during Hari Raya celebrations, family gatherings, and special occasions.

Unlike regular curries, Ayam Masak Merah is not cooked with coconut milk, making it lighter yet packed with bold flavors. The sauce is slow-cooked with tomatoes, chilies, and aromatic spices, creating a savory-sweet balance that pairs perfectly with rice.

9.Sambal Sotong

Sambal Sotong is a popular Malaysian and Singaporean dish featuring tender squid (sotong) cooked in a rich, spicy sambal sauce. This dish is a staple in Malay, Peranakan (Nyonya), and Indonesian cuisine, offering a bold, fiery, and aromatic flavor profile that pairs beautifully with rice.

Cultural Significance & Popularity

A Must-Try in Malay Cuisine – Found in warungs (food stalls), nasi campur eateries, and seafood restaurants.
A Staple at Iftar (Buka Puasa) and Festive Occasions – Often served during Hari Raya, family gatherings, and Ramadan buffets.
Loved for Its Spicy, Savory Goodness – The sambal sauce elevates the natural sweetness of the squid, making it a favorite among spice lovers.

10.Mee Rebus

Mee Rebus is a popular Southeast Asian noodle dish, particularly loved in Malaysia, Singapore, and Indonesia. This comforting dish consists of yellow egg noodles drenched in a thick, flavorful gravy made from potatoes, sweet potatoes, curry spices, and shrimp or beef broth. The name “Mee Rebus” translates to “boiled noodles”, highlighting the simplicity yet richness of this iconic dish.

Cultural Significance & Popularity

A Staple in Malay and Indonesian Cuisine – Often enjoyed as a street food favorite, served at hawker stalls and roadside warungs.
Commonly Found in Singapore & Malaysia – A classic choice for breakfast, lunch, or an early dinner.
A Must-Have During Ramadan & Festive Seasons – Often served for Iftar (buka puasa) or special gatherings due to its comforting and hearty nature

11.Laksa Johor

Laksa Johor is a unique and flavorful Malaysian dish that originates from Johor, a southern state of Malaysia. Unlike other laksa varieties that use rice noodles, Laksa Johor is distinctively served with spaghetti, making it a one-of-a-kind dish in Malaysian cuisine. The rich and thick gravy is made from mackerel (ikan kembung) blended with coconut milk, dried shrimp, and aromatic spices, giving it a deep, savory flavor with a hint of spiciness.

What Makes Laksa Johor Special?

Spaghetti Instead of Rice Noodles – Unlike Laksa Penang or Laksa Lemak, which use rice-based noodles, Laksa Johor is served with spaghetti, influenced by Western culinary elements introduced during the Sultanate of Johor.
 Rich & Thick Gravy – The gravy is slow-cooked with flaked mackerel, coconut milk, lemongrass, galangal, dried shrimp, and curry powder, resulting in a creamy, flavorful broth.
Served Dry – Unlike other laksa variations that are soupy, Laksa Johor’s gravy is thick and clings to the pasta, almost resembling an Italian pasta dish with a Malaysian twist.
 Eaten with Hands – Traditionally, Laksa Johor is eaten using hands, following Johorean dining customs for a more immersive experience.

12.Kuih Seri Muka

Kuih Seri Muka is a traditional Malaysian and Indonesian dessert that features two distinct layers – a rich, creamy pandan custard on top and a soft, slightly chewy glutinous rice base at the bottom. This delightful kuih (Malay for cake or sweet snack) is popular in Malaysia, Indonesia (particularly Sumatra), Brunei, and Singapore, often enjoyed as a tea-time treat or festive delicacy during Hari Raya, weddings, and special occasions.

What Makes Kuih Seri Muka Special?

Two-Layered Perfection – A fragrant, green pandan custard layer sits beautifully on top of a coconut-infused sticky rice base.
Traditional & Natural Ingredients – Made with pandan leaves, coconut milk, glutinous rice, and sugar, without artificial flavorings.
Silky Yet Chewy Texture – The custard layer is smooth and creamy, while the glutinous rice layer is soft yet slightly chewy, creating a perfect contrast.
Naturally Green – The vibrant green hue comes from pandan juice, which also gives it a signature sweet, floral aroma.

13.Kek Lapis Sarawak

Kek Lapis Sarawak is a vibrant, multi-layered cake originating from the Malaysian state of Sarawak, Borneo. Known for its intricate patterns, bold colors, and rich flavors, this traditional delicacy is a staple during festive celebrations such as Hari Raya Aidilfitri, Gawai Dayak, and special occasions. Each layer is carefully baked one at a time, resulting in a dense, moist, and beautifully designed cake that is as delicious as it is visually stunning.

Why is Kek Lapis Sarawak Special?

 Distinctive Layered Appearance – Featuring colorful and geometric patterns, making it a visually striking dessert.
Time-Intensive Craftsmanship – Requires precision, patience, and skill to achieve the perfect layers.
 Rich & Buttery Flavor – Made with high-quality butter, eggs, and condensed milk, giving it a moist and flavorful texture.
 Fusion of Flavors – Can be infused with pandan, chocolate, cheese, vanilla, mocha, or even exotic spices.
 Symbol of Sarawakian Culture – Represents the heritage and traditional craftsmanship of Sarawak.

History & Origins of Kek Lapis Sarawak

Inspired by Indonesian Lapis Legit – This cake evolved from the Dutch-influenced Indonesian layered cake, but Sarawak added its own unique twist by incorporating vivid colors and creative designs.
 Introduced in the 1980s – Sarawakians began crafting this cake with modern flavors and more artistic patterns, making it a cultural icon of Borneo.
Popularized Through Festivals – Often served during Hari Raya, Gawai, weddings, and family gatherings, symbolizing celebration and togetherness.

14.Pisang Goreng

Pisang Goreng, or fried banana, is a beloved Southeast Asian snack that consists of ripe bananas coated in batter and deep-fried until golden and crispy. Originating from Indonesia, this simple yet irresistible treat is also widely popular in Malaysia, Singapore, Brunei, and Thailand, where it is commonly enjoyed as a street food delicacy. The contrast between the crispy, crunchy exterior and the soft, sweet banana inside makes it a favorite among locals and tourists alike.

Why is Pisang Goreng So Popular?

Crispy on the Outside, Soft on the Inside – A perfect balance of crunchy batter and sweet, melt-in-your-mouth banana.
Quick & Affordable – A popular street food snack that’s budget-friendly and easy to find.
Natural Sweetness – Uses ripe bananas, making it a naturally sweet and flavorful dessert.
Versatile – Can be enjoyed on its own or paired with condensed milk, chocolate sauce, or grated cheese for extra indulgence.
Comfort Food Favorite – A nostalgic treat that many grew up eating, perfect for an afternoon snack with tea or coffee.

The Origins of Pisang Goreng

Indonesian Roots – Pisang Goreng is thought to have originated in Indonesia, where bananas are abundant and frying is a common cooking method.
 Spread Across Southeast Asia – Over time, it became a staple snack in neighboring countries like Malaysia, Singapore, Thailand, and Brunei.
Colonial Influence – The Dutch and Portuguese introduced deep-frying techniques, which influenced local cooking styles and contributed to the popularity of fried banana snacks.

15.Black Pepper Crab

Black Pepper Crab is one of Singapore’s most iconic seafood dishes, featuring succulent mud crabs stir-fried in a bold, aromatic black pepper sauce. Unlike its sweeter counterpart, Chili Crab, this dish is known for its spicy, peppery kick, making it a favorite among those who love bold flavors.

Why is Black Pepper Crab So Popular?

 Intensely Flavorful – The combination of fragrant black pepper, garlic, butter, and oyster sauce creates a rich, umami-packed dish.
Perfectly Spicy & Savory – Unlike the sweeter Chili Crab, this dish is spicy, smoky, and deeply savory.
 A Singaporean Classic – First created in the 1980s by chefs at Long Beach Seafood, it has since become a must-try dish for locals and tourists alike.
Finger-Licking Good – The peppery sauce coats every inch of the crab, making every bite messy but absolutely satisfying!

The Origins of Black Pepper Crab

 Singapore’s Culinary Gem – Black Pepper Crab was first introduced in the 1980s by Long Beach Seafood Restaurant, which wanted to create a bolder, spicier alternative to Chili Crab.
Chinese & Local Influences – The dish blends Chinese-style stir-frying techniques with Southeast Asian ingredients, resulting in a uniquely Singaporean creation.
 Now a Global Favorite – While originally from Singapore, this dish has gained international recognition, appearing on menus in Malaysia, Hong Kong, Thailand, and beyond.

16.Ikan Bakar

Ikan Bakar is a popular Southeast Asian grilled fish dish, known for its smoky aroma, flavorful marinade, and charred perfection. The name “Ikan Bakar” literally translates to “grilled fish” in Malay and Indonesian, and it is a beloved dish in Malaysia, Indonesia, Singapore, and Brunei.

What Makes Ikan Bakar Special?

 Charcoal-Grilled Goodness – Traditionally cooked over a charcoal grill, giving it a smoky, slightly crispy texture.
Flavorful Marinade – The fish is marinated with a mix of spices, herbs, and sambal (spicy chili paste) for a rich, aromatic taste.
Served with Sambal – Comes with a fiery sambal sauce that adds an extra kick of heat and tanginess.
Versatile Dish – Can be made with different types of fish, including stingray (pari), mackerel (kembung), seabass, or tilapia.
 Perfect for Sharing – Often enjoyed family-style, paired with steamed rice, ulam (herbal salad), and dipping sauces.

The Origins of Ikan Bakar

Traditional Malay & Indonesian Heritage – Ikan Bakar has been a staple dish for centuries, influenced by Malay, Javanese, and Minangkabau culinary traditions.
Found Across Southeast Asia – It is a popular street food and restaurant dish in Malaysia, Indonesia, Thailand, and Singapore.
A Symbol of Coastal Cuisine – Originally enjoyed by fishermen and coastal communities, it showcases the freshness of the local seafood.

17.Ais Kacang

Ais Kacang, also known as ABC (Air Batu Campur), is a popular Malaysian and Singaporean shaved ice dessert. Loved for its vibrant colors, refreshing taste, and variety of toppings, this dessert is perfect for cooling down on a hot day.

Why is Ais Kacang Special?

Refreshing & Cooling – A perfect treat for hot and humid weather.
Colorful & Eye-Catching – Topped with brightly colored syrups, making it visually appealing.
Loaded with Toppings – A mix of red beans, sweet corn, grass jelly, attap seeds, cendol, and more.
 Customizable – Can be enhanced with ice cream, durian, or even nuts for added texture and flavor.

The Origins of Ais Kacang

 Malay & Peranakan Heritage – Inspired by traditional shaved ice desserts enjoyed by the Malay, Chinese, and Peranakan communities.
Evolved from “Ice Balls” – Originally, ice balls were made by shaving a block of ice and drizzling syrup over it. Over time, it transformed into a bowl of finely shaved ice with rich toppings.
Popular in Malaysia, Singapore & Brunei – Found in hawker centers, food courts, and night markets across these countries.

18.Air Mata Kucing

Air Mata Kucing is a popular Malaysian and Singaporean herbal drink, made from a refreshing blend of luo han guo (monk fruit), dried longan, winter melon, and rock sugar. This sweet and cooling beverage is widely enjoyed, especially in hot weather, for its hydrating and soothing properties.

Why is Air Mata Kucing Special?

Natural Cooling Properties – Helps to reduce body heat and refresh the body on a hot day.
Sweet & Aromatic Flavor – A delightful balance of natural sweetness from longan and winter melon.
Traditional Herbal Remedy – Commonly used in Chinese medicine for soothing sore throats and promoting hydration.
Popular Street Drink – A well-loved Malaysian and Singaporean hawker beverage, often sold in night markets, food courts, and street stalls.

The Origins of Air Mata Kucing

 Traditional Chinese Herbal Influence – Inspired by Chinese herbal tea culture, this drink incorporates medicinal ingredients that promote cooling and detoxifying effects.
 Malaysian Street Food Staple – Widely available in Kuala Lumpur, Penang, and Singapore, with the most famous stall located in Petaling Street, KL’s Chinatown.
 Name Meaning – “Air Mata Kucing” translates to “Cat’s Eye Water” in Malay, referring to the longan fruit, which resembles a cat’s eye when peeled.

19.Teh Tarik

Teh Tarik, meaning “pulled tea” in Malay, is Malaysia’s iconic national drink and a staple in Singaporean and Southeast Asian tea culture. It is a frothy milk tea, made by pouring brewed black tea and condensed milk back and forth between two cups to create a smooth, rich, and creamy texture.

Why is Teh Tarik Special?

Signature “Pulling” Technique – Gives the tea a frothy and velvety texture.
Rich & Creamy Flavor – A perfect balance of strong black tea and sweet condensed milk.
 Cultural Icon – Popular in mamaks (Indian-Muslim eateries), kopitiams (coffee shops), and hawker centers across Malaysia and Singapore.
 Social Drink – Often enjoyed with Roti Canai, Nasi Lemak, or local snacks.

The History of Teh Tarik

 Origins in Indian-Muslim Culture – Introduced by Indian-Muslim immigrants in Malaya, who served it in roadside tea stalls (mamak stalls).
 The “Pulling” Technique – Initially done to cool down the tea and enhance its frothiness.
A Symbol of Malaysian Heritage – Recognized as a national drink of Malaysia, often served at cultural events.

20.Sirap Bandung

Sirap Bandung is a beloved Southeast Asian beverage known for its distinctive sweet and floral flavor. Made from a delightful blend of rose syrup and condensed milk (or evaporated milk) mixed with water, this refreshing drink boasts a beautiful pink hue and a rich, creamy taste that perfectly balances sweetness with a subtle floral note.

Originally popular in Malaysia and Singapore, Sirap Bandung is a staple at local eateries, festive occasions, and family gatherings. Its refreshing quality makes it an ideal choice to cool down on a hot day, and its unique flavor profile has earned it a special place in the hearts of many who enjoy traditional drinks with a modern twist.

Whether you’re savoring it at a bustling hawker center or enjoying it as a complement to a hearty meal, Sirap Bandung offers a taste of regional heritage that is both comforting and invigorating.

Summary

Whether you’re searching for delicious home-cooked meal inspirations or top dining spots for Iftar in Singapore, this guide has everything you need! Discover must-try dishes, authentic recipes, and restaurant recommendations to make this Ramadan an unforgettable experience. Stay tuned for the best culinary delights this season!