{"id":9409,"date":"2025-03-01T14:42:19","date_gmt":"2025-03-01T06:42:19","guid":{"rendered":"https:\/\/blog.eatigo.com\/singapore\/?p=9409"},"modified":"2025-02-26T14:55:15","modified_gmt":"2025-02-26T06:55:15","slug":"best-menu-ramadhan-for-iftar-buka-puasa","status":"publish","type":"post","link":"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/","title":{"rendered":"Best Menu Ramadhan for Iftar (Buka Puasa)"},"content":{"rendered":"<p><span style=\"font-weight: 400\">As <\/span><b>Ramadhan 2025<\/b><span style=\"font-weight: 400\"> approaches, many are looking for the <\/span><b>best menu ideas for Iftar (Buka Puasa)<\/b><span style=\"font-weight: 400\">\u2014the special meal that breaks the daily fast. Whether you&#8217;re preparing a meal at home or planning to dine out, having a <\/span><b>delicious and well-balanced Iftar<\/b><span style=\"font-weight: 400\"> is essential for replenishing energy and embracing the spirit of <a href=\"https:\/\/eatigo.com\/en\/regions\/27\/themes\/14891\">Ramadan<\/a>.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Whether you&#8217;re looking for <\/span><b>home-cooked meal ideas<\/b><span style=\"font-weight: 400\"> or the best places to <\/span><b>enjoy Iftar in Singapore<\/b><span style=\"font-weight: 400\">, this guide has you covered! Stay tuned for <\/span><b>must-try dishes, recipes, and dining recommendations<\/b><span style=\"font-weight: 400\"> that will make this Ramadhan truly special.\u00a0<\/span><\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_77 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#Top_Menu_Picks_for_Buka_Puasa_Iftar\" >Top Menu Picks for Buka Puasa (Iftar)<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#1Kek_Lapis_Sarawak\" >1.Kek Lapis Sarawak\u00a0<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#2Bubur_Cha_Cha\" >2.Bubur Cha Cha<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#3Murtabak\" >3.Murtabak<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#4Bubur_Lambuk\" >4.Bubur Lambuk<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#5Ayam_Percik\" >5.Ayam Percik<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#6Rendang_Daging\" >6.Rendang Daging<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#7Gulai_Kawah\" >7.Gulai Kawah<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#8Ayam_Masak_Merah\" >8.Ayam Masak Merah<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#9Sambal_Sotong\" >9.Sambal Sotong<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#10Mee_Rebus\" >10.Mee Rebus<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#11Laksa_Johor\" >11.Laksa Johor<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#12Kuih_Seri_Muka\" >12.Kuih Seri Muka<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#13Kek_Lapis_Sarawak\" >13.Kek Lapis Sarawak<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#14Pisang_Goreng\" >14.Pisang Goreng<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#15Black_Pepper_Crab\" >15.Black Pepper Crab<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#16Ikan_Bakar\" >16.Ikan Bakar<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#17Ais_Kacang\" >17.Ais Kacang<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#18Air_Mata_Kucing\" >18.Air Mata Kucing<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#19Teh_Tarik\" >19.Teh Tarik<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#20Sirap_Bandung\" >20.Sirap Bandung<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/#Summary\" >Summary<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Top_Menu_Picks_for_Buka_Puasa_Iftar\"><\/span><span style=\"font-weight: 400\">Top Menu Picks for Buka Puasa (Iftar)<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9410\" src=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Signature-white-beehoon_a5ae54-300x200.jpg\" alt=\"menu ramadan\" width=\"300\" height=\"200\" srcset=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Signature-white-beehoon_a5ae54-300x200.jpg 300w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Signature-white-beehoon_a5ae54-768x512.jpg 768w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Signature-white-beehoon_a5ae54-1024x683.jpg 1024w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Signature-white-beehoon_a5ae54-219x146.jpg 219w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Signature-white-beehoon_a5ae54-50x33.jpg 50w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Signature-white-beehoon_a5ae54-112x75.jpg 112w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Signature-white-beehoon_a5ae54.jpg 2048w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3><span class=\"ez-toc-section\" id=\"1Kek_Lapis_Sarawak\"><\/span><span style=\"font-weight: 400\">1.Kek Lapis Sarawak\u00a0<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400\">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 <\/span><b>Hari Raya Aidilfitri, Deepavali, and special celebrations<\/b><span style=\"font-weight: 400\">, where its artistic layers symbolize joy and prosperity.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Each layer of <\/span><b>Kek Lapis Sarawak<\/b><span style=\"font-weight: 400\"> is meticulously baked to perfection, resulting in a moist, flavorful cake infused with ingredients like <\/span><b>pandan, chocolate, coffee, and spices<\/b><span style=\"font-weight: 400\">. Some modern variations also incorporate unique flavors such as <\/span><b>cheese, durian, and Nutella<\/b><span style=\"font-weight: 400\">, adding an innovative twist to the classic recipe.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"2Bubur_Cha_Cha\"><\/span><span style=\"font-weight: 400\">2.Bubur Cha Cha<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400\">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.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"3Murtabak\"><\/span><span style=\"font-weight: 400\">3.Murtabak<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Murtabak<\/b><span style=\"font-weight: 400\"> is a popular stuffed pancake or pan-fried flatbread that is widely enjoyed in <\/span><b>Malaysia, Singapore, Indonesia, and the Middle East<\/b><span style=\"font-weight: 400\">. This <\/span><b>savory dish<\/b><span style=\"font-weight: 400\"> is known for its <\/span><b>crispy golden exterior<\/b><span style=\"font-weight: 400\"> and flavorful fillings, making it a favorite for <\/span><b>Iftar (Buka Puasa)<\/b><span style=\"font-weight: 400\"> during <\/span><b>Ramadan<\/b><span style=\"font-weight: 400\"> and as a satisfying street food snack.<\/span><\/p>\n<p><span style=\"font-weight: 400\">The name <\/span><b>&#8220;Murtabak&#8221;<\/b><span style=\"font-weight: 400\"> is derived from the Arabic word <\/span><b>&#8220;mutabbaq&#8221; (\u0645\u0637\u064e\u0651\u0628\u064e\u0642)<\/b><span style=\"font-weight: 400\">, meaning <\/span><b>&#8220;folded&#8221;<\/b><span style=\"font-weight: 400\">, referring to the way the dough is folded over the filling before being fried.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In <\/span><b>Malaysia &amp; Singapore<\/b><span style=\"font-weight: 400\">, Murtabak is often stuffed with <\/span><b>minced meat (chicken, beef, or mutton), onions, eggs, and spices<\/b><span style=\"font-weight: 400\">, then served with <\/span><b>curry, pickled onions, or dhal<\/b><span style=\"font-weight: 400\">.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In <\/span><b>Indonesia<\/b><span style=\"font-weight: 400\">, especially in <\/span><b>Martabak Telur<\/b><span style=\"font-weight: 400\">, it is filled with eggs, scallions, and minced meat, while a sweeter version, <\/span><b>Martabak Manis<\/b><span style=\"font-weight: 400\">, is more like a thick pancake filled with chocolate, peanuts, and condensed milk.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In the <\/span><b>Middle East<\/b><span style=\"font-weight: 400\">, Murtabak tends to have a thinner crust and is sometimes stuffed with cheese or vegetables.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Whether eaten as a <\/span><b>street food favorite<\/b><span style=\"font-weight: 400\"> or part of a <\/span><b>Ramadan meal<\/b><span style=\"font-weight: 400\">, <\/span><b>Murtabak<\/b><span style=\"font-weight: 400\"> is a <\/span><b>must-try dish<\/b><span style=\"font-weight: 400\"> for anyone who loves <\/span><b>crispy, savory, and rich flavors!<\/b><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9411\" src=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Original-White-beehoon_9a84a9-300x200.jpg\" alt=\"menu ramadan\" width=\"300\" height=\"200\" srcset=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Original-White-beehoon_9a84a9-300x200.jpg 300w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Original-White-beehoon_9a84a9-768x512.jpg 768w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Original-White-beehoon_9a84a9-1024x682.jpg 1024w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Original-White-beehoon_9a84a9-219x146.jpg 219w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Original-White-beehoon_9a84a9-50x33.jpg 50w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Original-White-beehoon_9a84a9-113x75.jpg 113w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/Original-White-beehoon_9a84a9.jpg 1600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3><span class=\"ez-toc-section\" id=\"4Bubur_Lambuk\"><\/span><span style=\"font-weight: 400\">4.Bubur Lambuk<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Bubur Lambuk<\/b><span style=\"font-weight: 400\"> is a <\/span><b>traditional Malaysian porridge<\/b><span style=\"font-weight: 400\"> that is specially prepared and shared during <\/span><b>Ramadan<\/b><span style=\"font-weight: 400\">, particularly for <\/span><b>Iftar (Buka Puasa)<\/b><span style=\"font-weight: 400\">. This <\/span><b>savory and aromatic rice porridge<\/b><span style=\"font-weight: 400\"> is known for its <\/span><b>rich flavors<\/b><span style=\"font-weight: 400\">, as it is cooked with a variety of <\/span><b>spices, meat, and coconut milk<\/b><span style=\"font-weight: 400\">, making it a comforting and hearty dish to break the fast.<\/span><\/p>\n<p><b>Origins &amp; Significance<\/b><\/p>\n<p><span style=\"font-weight: 400\">The tradition of cooking and distributing <\/span><b>Bubur Lambuk<\/b><span style=\"font-weight: 400\"> is deeply rooted in <\/span><b>Malaysian culture<\/b><span style=\"font-weight: 400\">, especially in <\/span><b>mosques and communities<\/b><span style=\"font-weight: 400\"> where volunteers cook large batches and distribute them for free to those breaking their fast. This dish symbolizes <\/span><b>unity, generosity, and togetherness<\/b><span style=\"font-weight: 400\"> during Ramadan.<\/span><\/p>\n<p><b>Key Ingredients &amp; Preparation<\/b><\/p>\n<p><span style=\"font-weight: 400\">Bubur Lambuk is <\/span><b>different from regular rice porridge<\/b><span style=\"font-weight: 400\"> due to its unique blend of spices and ingredients, which create a deliciously <\/span><b>savory and slightly creamy texture<\/b><span style=\"font-weight: 400\">. The essential ingredients include:<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u2714 <\/span><b>Rice<\/b><span style=\"font-weight: 400\"> \u2013 The base of the porridge, cooked until soft and thick.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u2714 <\/span><b>Meat<\/b><span style=\"font-weight: 400\"> \u2013 Often <\/span><b>chicken or beef<\/b><span style=\"font-weight: 400\">, adding a hearty element.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u2714 <\/span><b>Coconut milk<\/b><span style=\"font-weight: 400\"> \u2013 Gives a rich and creamy flavor.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u2714 <\/span><b>Spices<\/b><span style=\"font-weight: 400\"> \u2013 A blend of <\/span><b>cinnamon, star anise, cloves, cardamom, and black pepper<\/b><span style=\"font-weight: 400\"> for an aromatic depth.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u2714 <\/span><b>Dried shrimp or anchovies<\/b><span style=\"font-weight: 400\"> \u2013 Adds umami and a slightly salty taste.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u2714 <\/span><b>Fried shallots, spring onions, and coriander<\/b><span style=\"font-weight: 400\"> \u2013 Used as garnishes for extra flavor.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Whether homemade or enjoyed from a Ramadan bazaar, <\/span><b>Bubur Lambuk<\/b><span style=\"font-weight: 400\"> is more than just a dish\u2014it is a <\/span><b>symbol of unity, generosity, and the spirit of sharing<\/b><span style=\"font-weight: 400\">. This comforting and flavorful porridge is a <\/span><b>must-try dish during Ramadan<\/b><span style=\"font-weight: 400\">, offering warmth and nourishment after a day of fasting.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"5Ayam_Percik\"><\/span><span style=\"font-weight: 400\">5.Ayam Percik<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Ayam Percik<\/b><span style=\"font-weight: 400\"> is a <\/span><b>Malaysian-style grilled or roasted chicken<\/b><span style=\"font-weight: 400\"> that is <\/span><b>marinated in rich, aromatic spices and coconut milk<\/b><span style=\"font-weight: 400\">, then <\/span><b>basted with a flavorful sauce<\/b><span style=\"font-weight: 400\"> while being cooked over an open flame or in the oven. This dish is famous for its <\/span><b>smoky, spicy, and slightly creamy taste<\/b><span style=\"font-weight: 400\">, making it a <\/span><b>staple during Ramadan and special occasions<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><b>Origins &amp; Popularity<\/b><\/p>\n<p><span style=\"font-weight: 400\">Ayam Percik originates from <\/span><b>Kelantan and Terengganu<\/b><span style=\"font-weight: 400\">, in the <\/span><b>east coast of Malaysia<\/b><span style=\"font-weight: 400\">, but has gained popularity across the country, including in <\/span><b>Singapore and Indonesia<\/b><span style=\"font-weight: 400\">. The word <\/span><b>&#8220;Percik&#8221;<\/b><span style=\"font-weight: 400\"> means <\/span><b>&#8220;to sprinkle&#8221; or &#8220;splash&#8221;<\/b><span style=\"font-weight: 400\">, referring to the <\/span><b>continuous basting<\/b><span style=\"font-weight: 400\"> of the chicken with a flavorful, spiced coconut-based sauce during grilling.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Ayam Percik is more than just grilled chicken\u2014it&#8217;s a <\/span><b>symbol of Malaysian heritage<\/b><span style=\"font-weight: 400\">, combining <\/span><b>traditional spices, coconut richness, and smoky grilling techniques<\/b><span style=\"font-weight: 400\"> into one delicious dish. Whether enjoyed with <\/span><b>steamed rice, nasi kerabu, or ketupat<\/b><span style=\"font-weight: 400\">, this <\/span><b>flavor-packed delicacy<\/b><span style=\"font-weight: 400\"> is a <\/span><b>must-try during Ramadan and beyond<\/b><span style=\"font-weight: 400\">!<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"6Rendang_Daging\"><\/span><span style=\"font-weight: 400\">6.Rendang Daging<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Rendang Daging<\/b><span style=\"font-weight: 400\"> is a <\/span><b>rich, aromatic, and slow-cooked beef dish<\/b><span style=\"font-weight: 400\"> originating from <\/span><b>Minangkabau, Indonesia<\/b><span style=\"font-weight: 400\">, but widely popular in <\/span><b>Malaysia, Singapore, and across Southeast Asia<\/b><span style=\"font-weight: 400\">. This dish features <\/span><b>tender beef simmered in a blend of coconut milk, spices, and herbs<\/b><span style=\"font-weight: 400\">, resulting in <\/span><b>deep, complex flavors<\/b><span style=\"font-weight: 400\"> that intensify over time.<\/span><\/p>\n<p><b>Origins &amp; Cultural Significance<\/b><\/p>\n<p><span style=\"font-weight: 400\">Rendang Daging is a traditional <\/span><b>Indonesian Minangkabau dish<\/b><span style=\"font-weight: 400\"> that has been passed down for generations. It is often served during <\/span><b>festive celebrations, weddings, and special occasions<\/b><span style=\"font-weight: 400\">, including <\/span><b>Hari Raya Aidilfitri and Ramadan iftar meals<\/b><span style=\"font-weight: 400\">. Due to its unique <\/span><b>slow-cooking process<\/b><span style=\"font-weight: 400\">, rendang is known for its ability to last several days without refrigeration, making it a symbol of <\/span><b>hospitality and tradition<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9412\" src=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_3-300x300.jpg\" alt=\"menu ramadan\" width=\"300\" height=\"300\" srcset=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_3-300x300.jpg 300w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_3-768x768.jpg 768w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_3-146x146.jpg 146w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_3-50x50.jpg 50w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_3-75x75.jpg 75w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_3-85x85.jpg 85w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_3-80x80.jpg 80w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_3.jpg 877w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3><span class=\"ez-toc-section\" id=\"7Gulai_Kawah\"><\/span><span style=\"font-weight: 400\">7.Gulai Kawah<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Gulai Kawah<\/b><span style=\"font-weight: 400\"> is a <\/span><b>rich, slow-cooked Malay curry dish<\/b><span style=\"font-weight: 400\"> that is traditionally <\/span><b>cooked in large woks (kawah)<\/b><span style=\"font-weight: 400\"> over an open fire. This dish is a <\/span><b>staple at festive gatherings, weddings, and Ramadan bazaars<\/b><span style=\"font-weight: 400\">, offering deep, <\/span><b>aromatic flavors with tender chunks of beef or lamb<\/b><span style=\"font-weight: 400\"> infused with a blend of spices and coconut milk.<\/span><\/p>\n<p><b>Origins &amp; Cultural Significance<\/b><\/p>\n<p><span style=\"font-weight: 400\">Gulai Kawah is deeply rooted in <\/span><b>Malay cuisine, particularly in Kelantan, Terengganu, and other East Coast states of Malaysia<\/b><span style=\"font-weight: 400\">. The term <\/span><b>&#8220;kawah&#8221;<\/b><span style=\"font-weight: 400\"> refers to the <\/span><b>large metal wok used to cook the dish<\/b><span style=\"font-weight: 400\">, often in generous portions for <\/span><b>community feasts (kenduri) or special celebrations<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><span style=\"font-weight: 400\">During <\/span><b>Ramadan<\/b><span style=\"font-weight: 400\">, it is one of the most sought-after dishes at <\/span><b>bazaar stalls<\/b><span style=\"font-weight: 400\">, where vendors prepare it in massive woks, filling the air with its <\/span><b>rich and spicy aroma<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"8Ayam_Masak_Merah\"><\/span><span style=\"font-weight: 400\">8.<\/span><b>Ayam Masak Merah<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Ayam Masak Merah<\/b><span style=\"font-weight: 400\"> is a <\/span><b>classic Malay dish<\/b><span style=\"font-weight: 400\"> featuring <\/span><b>fried chicken coated in a rich, spicy, and slightly sweet tomato-based gravy<\/b><span style=\"font-weight: 400\">. It is a staple at <\/span><b>festive occasions, weddings, and Ramadan feasts<\/b><span style=\"font-weight: 400\">, offering a <\/span><b>flavorful combination of heat, sweetness, and tanginess<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><b>Origins &amp; Cultural Significance<\/b><\/p>\n<p><span style=\"font-weight: 400\">The name <\/span><b>&#8220;Ayam Masak Merah&#8221;<\/b><span style=\"font-weight: 400\"> translates to <\/span><b>&#8220;red-cooked chicken&#8221;<\/b><span style=\"font-weight: 400\"> due to its <\/span><b>vibrant red gravy<\/b><span style=\"font-weight: 400\">. This dish is deeply rooted in <\/span><b>Malay cuisine<\/b><span style=\"font-weight: 400\">, often served during <\/span><b>Hari Raya celebrations, family gatherings, and special occasions<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Unlike regular curries, <\/span><b>Ayam Masak Merah is not cooked with coconut milk<\/b><span style=\"font-weight: 400\">, making it <\/span><b>lighter yet packed with bold flavors<\/b><span style=\"font-weight: 400\">. The sauce is <\/span><b>slow-cooked with tomatoes, chilies, and aromatic spices<\/b><span style=\"font-weight: 400\">, creating a <\/span><b>savory-sweet balance that pairs perfectly with rice<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"9Sambal_Sotong\"><\/span><span style=\"font-weight: 400\">9.<\/span><b>Sambal Sotong<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Sambal Sotong<\/b><span style=\"font-weight: 400\"> is a <\/span><b>popular Malaysian and Singaporean dish<\/b><span style=\"font-weight: 400\"> featuring <\/span><b>tender squid (sotong) cooked in a rich, spicy sambal sauce<\/b><span style=\"font-weight: 400\">. This dish is a staple in <\/span><b>Malay, Peranakan (Nyonya), and Indonesian cuisine<\/b><span style=\"font-weight: 400\">, offering a <\/span><b>bold, fiery, and aromatic flavor profile<\/b><span style=\"font-weight: 400\"> that pairs beautifully with rice.<\/span><\/p>\n<p><b>Cultural Significance &amp; Popularity<\/b><\/p>\n<p><b>A Must-Try in Malay Cuisine<\/b><span style=\"font-weight: 400\"> \u2013 Found in <\/span><b>warungs (food stalls), nasi campur eateries, and seafood restaurants<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>A Staple at Iftar (Buka Puasa) and Festive Occasions<\/b><span style=\"font-weight: 400\"> \u2013 Often served during <\/span><b>Hari Raya, family gatherings, and Ramadan buffets<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Loved for Its Spicy, Savory Goodness<\/b><span style=\"font-weight: 400\"> \u2013 The sambal sauce <\/span><b>elevates the natural sweetness of the squid<\/b><span style=\"font-weight: 400\">, making it a favorite among spice lovers.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9413\" src=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_4-300x300.jpg\" alt=\"menu ramadan\" width=\"300\" height=\"300\" srcset=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_4-300x300.jpg 300w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_4-768x768.jpg 768w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_4-1024x1024.jpg 1024w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_4-146x146.jpg 146w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_4-50x50.jpg 50w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_4-75x75.jpg 75w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_4-85x85.jpg 85w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_4-80x80.jpg 80w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_4.jpg 1096w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3><span class=\"ez-toc-section\" id=\"10Mee_Rebus\"><\/span><span style=\"font-weight: 400\">10.Mee Rebus<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Mee Rebus<\/b><span style=\"font-weight: 400\"> is a <\/span><b>popular Southeast Asian noodle dish<\/b><span style=\"font-weight: 400\">, particularly loved in <\/span><b>Malaysia, Singapore, and Indonesia<\/b><span style=\"font-weight: 400\">. This comforting dish consists of <\/span><b>yellow egg noodles drenched in a thick, flavorful gravy<\/b><span style=\"font-weight: 400\"> made from <\/span><b>potatoes, sweet potatoes, curry spices, and shrimp or beef broth<\/b><span style=\"font-weight: 400\">. The name <\/span><b>&#8220;Mee Rebus&#8221;<\/b><span style=\"font-weight: 400\"> translates to <\/span><b>&#8220;boiled noodles&#8221;<\/b><span style=\"font-weight: 400\">, highlighting the simplicity yet richness of this iconic dish.<\/span><\/p>\n<p><b>Cultural Significance &amp; Popularity<\/b><\/p>\n<p><b>A Staple in Malay and Indonesian Cuisine<\/b><span style=\"font-weight: 400\"> \u2013 Often enjoyed as <\/span><b>a street food favorite<\/b><span style=\"font-weight: 400\">, served at hawker stalls and roadside warungs.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Commonly Found in Singapore &amp; Malaysia<\/b><span style=\"font-weight: 400\"> \u2013 A classic choice for <\/span><b>breakfast, lunch, or an early dinner<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>A Must-Have During Ramadan &amp; Festive Seasons<\/b><span style=\"font-weight: 400\"> \u2013 Often served for <\/span><b>Iftar (buka puasa) or special gatherings<\/b><span style=\"font-weight: 400\"> due to its comforting and hearty nature<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"11Laksa_Johor\"><\/span><span style=\"font-weight: 400\">11.Laksa Johor<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Laksa Johor<\/b><span style=\"font-weight: 400\"> is a unique and flavorful Malaysian dish that originates from <\/span><b>Johor<\/b><span style=\"font-weight: 400\">, a southern state of <\/span><b>Malaysia<\/b><span style=\"font-weight: 400\">. Unlike other laksa varieties that use rice noodles, <\/span><b>Laksa Johor is distinctively served with spaghetti<\/b><span style=\"font-weight: 400\">, making it a one-of-a-kind dish in <\/span><b>Malaysian cuisine<\/b><span style=\"font-weight: 400\">. The rich and thick gravy is made from <\/span><b>mackerel (ikan kembung) blended with coconut milk, dried shrimp, and aromatic spices<\/b><span style=\"font-weight: 400\">, giving it a deep, savory flavor with a hint of spiciness.<\/span><\/p>\n<p><b>What Makes Laksa Johor Special?<\/b><\/p>\n<p><b>Spaghetti Instead of Rice Noodles<\/b><span style=\"font-weight: 400\"> \u2013 Unlike <\/span><b>Laksa Penang<\/b><span style=\"font-weight: 400\"> or <\/span><b>Laksa Lemak<\/b><span style=\"font-weight: 400\">, which use rice-based noodles, <\/span><b>Laksa Johor is served with spaghetti<\/b><span style=\"font-weight: 400\">, influenced by <\/span><b>Western culinary elements<\/b><span style=\"font-weight: 400\"> introduced during the <\/span><b>Sultanate of Johor<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Rich &amp; Thick Gravy<\/b><span style=\"font-weight: 400\"> \u2013 The gravy is <\/span><b>slow-cooked<\/b><span style=\"font-weight: 400\"> with <\/span><b>flaked mackerel, coconut milk, lemongrass, galangal, dried shrimp, and curry powder<\/b><span style=\"font-weight: 400\">, resulting in a <\/span><b>creamy, flavorful broth<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Served Dry<\/b><span style=\"font-weight: 400\"> \u2013 Unlike other laksa variations that are soupy, <\/span><b>Laksa Johor\u2019s gravy is thick and clings to the pasta<\/b><span style=\"font-weight: 400\">, almost resembling an <\/span><b>Italian pasta dish with a Malaysian twist<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Eaten with Hands<\/b><span style=\"font-weight: 400\"> \u2013 Traditionally, <\/span><b>Laksa Johor is eaten using hands<\/b><span style=\"font-weight: 400\">, following Johorean dining customs for a more immersive experience.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"12Kuih_Seri_Muka\"><\/span><span style=\"font-weight: 400\">12.Kuih Seri Muka<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Kuih Seri Muka<\/b><span style=\"font-weight: 400\"> is a <\/span><b>traditional Malaysian and Indonesian dessert<\/b><span style=\"font-weight: 400\"> that features <\/span><b>two distinct layers<\/b><span style=\"font-weight: 400\"> \u2013 a <\/span><b>rich, creamy pandan custard<\/b><span style=\"font-weight: 400\"> on top and a <\/span><b>soft, slightly chewy glutinous rice base<\/b><span style=\"font-weight: 400\"> at the bottom. This delightful kuih (Malay for cake or sweet snack) is popular in <\/span><b>Malaysia, Indonesia (particularly Sumatra), Brunei, and Singapore<\/b><span style=\"font-weight: 400\">, often enjoyed as a tea-time treat or festive delicacy during <\/span><b>Hari Raya, weddings, and special occasions<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><b>What Makes Kuih Seri Muka Special?<\/b><\/p>\n<p><b>Two-Layered Perfection<\/b><span style=\"font-weight: 400\"> \u2013 A <\/span><b>fragrant, green pandan custard<\/b><span style=\"font-weight: 400\"> layer sits beautifully on top of a <\/span><b>coconut-infused sticky rice base<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Traditional &amp; Natural Ingredients<\/b><span style=\"font-weight: 400\"> \u2013 Made with <\/span><b>pandan leaves, coconut milk, glutinous rice, and sugar<\/b><span style=\"font-weight: 400\">, without artificial flavorings.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Silky Yet Chewy Texture<\/b><span style=\"font-weight: 400\"> \u2013 The <\/span><b>custard layer is smooth and creamy<\/b><span style=\"font-weight: 400\">, while the <\/span><b>glutinous rice layer is soft yet slightly chewy<\/b><span style=\"font-weight: 400\">, creating a <\/span><b>perfect contrast<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Naturally Green<\/b><span style=\"font-weight: 400\"> \u2013 The vibrant <\/span><b>green hue comes from pandan juice<\/b><span style=\"font-weight: 400\">, which also gives it a signature <\/span><b>sweet, floral aroma<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9414\" src=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_2-300x300.jpg\" alt=\"menu ramadan\" width=\"300\" height=\"300\" srcset=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_2-300x300.jpg 300w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_2-768x768.jpg 768w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_2-146x146.jpg 146w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_2-50x50.jpg 50w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_2-75x75.jpg 75w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_2-85x85.jpg 85w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_2-80x80.jpg 80w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_2.jpg 878w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3><span class=\"ez-toc-section\" id=\"13Kek_Lapis_Sarawak\"><\/span><span style=\"font-weight: 400\">13.Kek Lapis Sarawak<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Kek Lapis Sarawak<\/b><span style=\"font-weight: 400\"> is a <\/span><b>vibrant, multi-layered cake<\/b><span style=\"font-weight: 400\"> originating from the Malaysian state of <\/span><b>Sarawak, Borneo<\/b><span style=\"font-weight: 400\">. Known for its <\/span><b>intricate patterns, bold colors, and rich flavors<\/b><span style=\"font-weight: 400\">, this <\/span><b>traditional delicacy<\/b><span style=\"font-weight: 400\"> is a staple during <\/span><b>festive celebrations<\/b><span style=\"font-weight: 400\"> such as <\/span><b>Hari Raya Aidilfitri, Gawai Dayak, and special occasions<\/b><span style=\"font-weight: 400\">. Each layer is carefully baked one at a time, resulting in a <\/span><b>dense, moist, and beautifully designed cake<\/b><span style=\"font-weight: 400\"> that is as delicious as it is visually stunning.<\/span><\/p>\n<p><b>Why is Kek Lapis Sarawak Special?<\/b><\/p>\n<p><span style=\"font-weight: 400\">\u00a0<\/span><b>Distinctive Layered Appearance<\/b><span style=\"font-weight: 400\"> \u2013 Featuring <\/span><b>colorful and geometric patterns<\/b><span style=\"font-weight: 400\">, making it a visually striking dessert.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Time-Intensive Craftsmanship<\/b><span style=\"font-weight: 400\"> \u2013 Requires <\/span><b>precision, patience, and skill<\/b><span style=\"font-weight: 400\"> to achieve the <\/span><b>perfect layers<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Rich &amp; Buttery Flavor<\/b><span style=\"font-weight: 400\"> \u2013 Made with <\/span><b>high-quality butter, eggs, and condensed milk<\/b><span style=\"font-weight: 400\">, giving it a <\/span><b>moist and flavorful texture<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Fusion of Flavors<\/b><span style=\"font-weight: 400\"> \u2013 Can be infused with <\/span><b>pandan, chocolate, cheese, vanilla, mocha, or even exotic spices<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Symbol of Sarawakian Culture<\/b><span style=\"font-weight: 400\"> \u2013 Represents the <\/span><b>heritage and traditional craftsmanship<\/b><span style=\"font-weight: 400\"> of Sarawak.<\/span><\/p>\n<p><b>History &amp; Origins of Kek Lapis Sarawak<\/b><\/p>\n<p><b>Inspired by Indonesian Lapis Legit<\/b><span style=\"font-weight: 400\"> \u2013 This cake evolved from the <\/span><b>Dutch-influenced Indonesian layered cake<\/b><span style=\"font-weight: 400\">, but <\/span><b>Sarawak added its own unique twist<\/b><span style=\"font-weight: 400\"> by incorporating <\/span><b>vivid colors and creative designs<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Introduced in the 1980s<\/b><span style=\"font-weight: 400\"> \u2013 Sarawakians began crafting this cake with <\/span><b>modern flavors and more artistic patterns<\/b><span style=\"font-weight: 400\">, making it a <\/span><b>cultural icon<\/b><span style=\"font-weight: 400\"> of Borneo.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Popularized Through Festivals<\/b><span style=\"font-weight: 400\"> \u2013 Often served during <\/span><b>Hari Raya, Gawai, weddings, and family gatherings<\/b><span style=\"font-weight: 400\">, symbolizing <\/span><b>celebration and togetherness<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"14Pisang_Goreng\"><\/span><span style=\"font-weight: 400\">14.Pisang Goreng<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Pisang Goreng<\/b><span style=\"font-weight: 400\">, or <\/span><b>fried banana<\/b><span style=\"font-weight: 400\">, is a beloved Southeast Asian snack that consists of <\/span><b>ripe bananas coated in batter and deep-fried until golden and crispy<\/b><span style=\"font-weight: 400\">. Originating from Indonesia, this simple yet irresistible treat is also <\/span><b>widely popular in Malaysia, Singapore, Brunei, and Thailand<\/b><span style=\"font-weight: 400\">, where it is commonly enjoyed as a street food delicacy. The contrast between the <\/span><b>crispy, crunchy exterior and the soft, sweet banana inside<\/b><span style=\"font-weight: 400\"> makes it a favorite among locals and tourists alike.<\/span><\/p>\n<p><b>Why is Pisang Goreng So Popular?<\/b><\/p>\n<p><b>Crispy on the Outside, Soft on the Inside<\/b><span style=\"font-weight: 400\"> \u2013 A perfect balance of <\/span><b>crunchy batter and sweet, melt-in-your-mouth banana<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Quick &amp; Affordable<\/b><span style=\"font-weight: 400\"> \u2013 A popular <\/span><b>street food snack<\/b><span style=\"font-weight: 400\"> that\u2019s budget-friendly and easy to find.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Natural Sweetness<\/b><span style=\"font-weight: 400\"> \u2013 Uses <\/span><b>ripe bananas<\/b><span style=\"font-weight: 400\">, making it a naturally sweet and flavorful dessert.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Versatile<\/b><span style=\"font-weight: 400\"> \u2013 Can be enjoyed <\/span><b>on its own<\/b><span style=\"font-weight: 400\"> or paired with <\/span><b>condensed milk, chocolate sauce, or grated cheese<\/b><span style=\"font-weight: 400\"> for extra indulgence.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Comfort Food Favorite<\/b><span style=\"font-weight: 400\"> \u2013 A nostalgic treat that many grew up eating, perfect for an <\/span><b>afternoon snack with tea or coffee<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><b>The Origins of Pisang Goreng<\/b><\/p>\n<p><b>Indonesian Roots<\/b><span style=\"font-weight: 400\"> \u2013 Pisang Goreng is thought to have originated in Indonesia, where <\/span><b>bananas are abundant<\/b><span style=\"font-weight: 400\"> and frying is a common cooking method.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Spread Across Southeast Asia<\/b><span style=\"font-weight: 400\"> \u2013 Over time, it became a <\/span><b>staple snack<\/b><span style=\"font-weight: 400\"> in neighboring countries like <\/span><b>Malaysia, Singapore, Thailand, and Brunei<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Colonial Influence<\/b><span style=\"font-weight: 400\"> \u2013 The <\/span><b>Dutch and Portuguese<\/b><span style=\"font-weight: 400\"> introduced deep-frying techniques, which influenced local cooking styles and contributed to the popularity of fried banana snacks.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"15Black_Pepper_Crab\"><\/span><span style=\"font-weight: 400\">15.Black Pepper Crab<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Black Pepper Crab<\/b><span style=\"font-weight: 400\"> is one of Singapore\u2019s most iconic seafood dishes, featuring <\/span><b>succulent mud crabs stir-fried in a bold, aromatic black pepper sauce<\/b><span style=\"font-weight: 400\">. Unlike its sweeter counterpart, <\/span><b>Chili Crab<\/b><span style=\"font-weight: 400\">, this dish is known for its <\/span><b>spicy, peppery kick<\/b><span style=\"font-weight: 400\">, making it a favorite among those who love bold flavors.<\/span><\/p>\n<p><b>Why is Black Pepper Crab So Popular?<\/b><\/p>\n<p><span style=\"font-weight: 400\">\u00a0<\/span><b>Intensely Flavorful<\/b><span style=\"font-weight: 400\"> \u2013 The combination of <\/span><b>fragrant black pepper, garlic, butter, and oyster sauce<\/b><span style=\"font-weight: 400\"> creates a rich, umami-packed dish.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Perfectly Spicy &amp; Savory<\/b><span style=\"font-weight: 400\"> \u2013 Unlike the sweeter Chili Crab, this dish is <\/span><b>spicy, smoky, and deeply savory<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>A Singaporean Classic<\/b><span style=\"font-weight: 400\"> \u2013 First created in the <\/span><b>1980s<\/b><span style=\"font-weight: 400\"> by chefs at <\/span><b>Long Beach Seafood<\/b><span style=\"font-weight: 400\">, it has since become a <\/span><b>must-try dish for locals and tourists alike<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Finger-Licking Good<\/b><span style=\"font-weight: 400\"> \u2013 The <\/span><b>peppery sauce coats every inch of the crab<\/b><span style=\"font-weight: 400\">, making every bite <\/span><b>messy but absolutely satisfying<\/b><span style=\"font-weight: 400\">!<\/span><\/p>\n<p><b>The Origins of Black Pepper Crab<\/b><\/p>\n<p><span style=\"font-weight: 400\">\u00a0<\/span><b>Singapore\u2019s Culinary Gem<\/b><span style=\"font-weight: 400\"> \u2013 Black Pepper Crab was first introduced in the <\/span><b>1980s<\/b><span style=\"font-weight: 400\"> by <\/span><b>Long Beach Seafood Restaurant<\/b><span style=\"font-weight: 400\">, which wanted to create a <\/span><b>bolder, spicier alternative to Chili Crab<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Chinese &amp; Local Influences<\/b><span style=\"font-weight: 400\"> \u2013 The dish blends <\/span><b>Chinese-style stir-frying techniques<\/b><span style=\"font-weight: 400\"> with <\/span><b>Southeast Asian ingredients<\/b><span style=\"font-weight: 400\">, resulting in <\/span><b>a uniquely Singaporean creation<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Now a Global Favorite<\/b><span style=\"font-weight: 400\"> \u2013 While originally from Singapore, this dish has <\/span><b>gained international recognition<\/b><span style=\"font-weight: 400\">, appearing on menus in <\/span><b>Malaysia, Hong Kong, Thailand, and beyond<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9415\" src=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_1-1-300x300.jpg\" alt=\"menu ramadan\" width=\"300\" height=\"300\" srcset=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_1-1-300x300.jpg 300w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_1-1-768x768.jpg 768w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_1-1-1024x1024.jpg 1024w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_1-1-146x146.jpg 146w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_1-1-50x50.jpg 50w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_1-1-75x75.jpg 75w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_1-1-85x85.jpg 85w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_1-1-80x80.jpg 80w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/5012757_1-1.jpg 1200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3><span class=\"ez-toc-section\" id=\"16Ikan_Bakar\"><\/span><span style=\"font-weight: 400\">16.Ikan Bakar<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Ikan Bakar<\/b><span style=\"font-weight: 400\"> is a <\/span><b>popular Southeast Asian grilled fish dish<\/b><span style=\"font-weight: 400\">, known for its <\/span><b>smoky aroma, flavorful marinade, and charred perfection<\/b><span style=\"font-weight: 400\">. The name <\/span><b>&#8220;Ikan Bakar&#8221;<\/b><span style=\"font-weight: 400\"> literally translates to <\/span><b>&#8220;grilled fish&#8221;<\/b><span style=\"font-weight: 400\"> in Malay and Indonesian, and it is a beloved dish in <\/span><b>Malaysia, Indonesia, Singapore, and Brunei<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><b>What Makes Ikan Bakar Special?<\/b><\/p>\n<p><span style=\"font-weight: 400\">\u00a0<\/span><b>Charcoal-Grilled Goodness<\/b><span style=\"font-weight: 400\"> \u2013 Traditionally cooked over a <\/span><b>charcoal grill<\/b><span style=\"font-weight: 400\">, giving it a <\/span><b>smoky, slightly crispy texture<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Flavorful Marinade<\/b><span style=\"font-weight: 400\"> \u2013 The fish is marinated with a mix of <\/span><b>spices, herbs, and sambal (spicy chili paste)<\/b><span style=\"font-weight: 400\"> for a <\/span><b>rich, aromatic taste<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Served with Sambal<\/b><span style=\"font-weight: 400\"> \u2013 Comes with a <\/span><b>fiery sambal sauce<\/b><span style=\"font-weight: 400\"> that adds an extra <\/span><b>kick of heat and tanginess<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Versatile Dish<\/b><span style=\"font-weight: 400\"> \u2013 Can be made with <\/span><b>different types of fish<\/b><span style=\"font-weight: 400\">, including <\/span><b>stingray (pari), mackerel (kembung), seabass, or tilapia<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Perfect for Sharing<\/b><span style=\"font-weight: 400\"> \u2013 Often enjoyed <\/span><b>family-style<\/b><span style=\"font-weight: 400\">, paired with <\/span><b>steamed rice, ulam (herbal salad), and dipping sauces<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><b>The Origins of Ikan Bakar<\/b><\/p>\n<p><b>Traditional Malay &amp; Indonesian Heritage<\/b><span style=\"font-weight: 400\"> \u2013 Ikan Bakar has been a <\/span><b>staple dish for centuries<\/b><span style=\"font-weight: 400\">, influenced by <\/span><b>Malay, Javanese, and Minangkabau culinary traditions<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Found Across Southeast Asia<\/b><span style=\"font-weight: 400\"> \u2013 It is a popular street food and restaurant dish in <\/span><b>Malaysia, Indonesia, Thailand, and Singapore<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>A Symbol of Coastal Cuisine<\/b><span style=\"font-weight: 400\"> \u2013 Originally enjoyed by <\/span><b>fishermen and coastal communities<\/b><span style=\"font-weight: 400\">, it showcases the <\/span><b>freshness of the local seafood<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"17Ais_Kacang\"><\/span><span style=\"font-weight: 400\">17.Ais Kacang<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Ais Kacang<\/b><span style=\"font-weight: 400\">, also known as <\/span><b>ABC (Air Batu Campur)<\/b><span style=\"font-weight: 400\">, is a <\/span><b>popular Malaysian and Singaporean shaved ice dessert<\/b><span style=\"font-weight: 400\">. Loved for its <\/span><b>vibrant colors, refreshing taste, and variety of toppings<\/b><span style=\"font-weight: 400\">, this dessert is perfect for cooling down on a hot day.<\/span><\/p>\n<p><b>Why is Ais Kacang Special?<\/b><\/p>\n<p><b>Refreshing &amp; Cooling<\/b><span style=\"font-weight: 400\"> \u2013 A perfect treat for hot and humid weather.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Colorful &amp; Eye-Catching<\/b><span style=\"font-weight: 400\"> \u2013 Topped with <\/span><b>brightly colored syrups<\/b><span style=\"font-weight: 400\">, making it visually appealing.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Loaded with Toppings<\/b><span style=\"font-weight: 400\"> \u2013 A mix of <\/span><b>red beans, sweet corn, grass jelly, attap seeds, cendol, and more<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Customizable<\/b><span style=\"font-weight: 400\"> \u2013 Can be enhanced with <\/span><b>ice cream, durian, or even nuts<\/b><span style=\"font-weight: 400\"> for added texture and flavor.<\/span><\/p>\n<p><b>The Origins of Ais Kacang<\/b><\/p>\n<p><span style=\"font-weight: 400\">\u00a0<\/span><b>Malay &amp; Peranakan Heritage<\/b><span style=\"font-weight: 400\"> \u2013 Inspired by traditional <\/span><b>shaved ice desserts<\/b><span style=\"font-weight: 400\"> enjoyed by the Malay, Chinese, and Peranakan communities.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Evolved from &#8220;Ice Balls&#8221;<\/b><span style=\"font-weight: 400\"> \u2013 Originally, ice balls were made by shaving a block of ice and drizzling syrup over it. Over time, it transformed into a <\/span><b>bowl of finely shaved ice with rich toppings<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Popular in Malaysia, Singapore &amp; Brunei<\/b><span style=\"font-weight: 400\"> \u2013 Found in <\/span><b>hawker centers, food courts, and night markets<\/b><span style=\"font-weight: 400\"> across these countries.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"18Air_Mata_Kucing\"><\/span><span style=\"font-weight: 400\">18.Air Mata Kucing<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Air Mata Kucing<\/b><span style=\"font-weight: 400\"> is a <\/span><b>popular Malaysian and Singaporean herbal drink<\/b><span style=\"font-weight: 400\">, made from a refreshing blend of <\/span><b>luo han guo (monk fruit), dried longan, winter melon, and rock sugar<\/b><span style=\"font-weight: 400\">. This <\/span><b>sweet and cooling beverage<\/b><span style=\"font-weight: 400\"> is widely enjoyed, especially in hot weather, for its <\/span><b>hydrating and soothing<\/b><span style=\"font-weight: 400\"> properties.<\/span><\/p>\n<p><b>Why is Air Mata Kucing Special?<\/b><\/p>\n<p><b>Natural Cooling Properties<\/b><span style=\"font-weight: 400\"> \u2013 Helps to <\/span><b>reduce body heat<\/b><span style=\"font-weight: 400\"> and <\/span><b>refresh the body<\/b><span style=\"font-weight: 400\"> on a hot day.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Sweet &amp; Aromatic Flavor<\/b><span style=\"font-weight: 400\"> \u2013 A delightful balance of <\/span><b>natural sweetness from longan and winter melon<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Traditional Herbal Remedy<\/b><span style=\"font-weight: 400\"> \u2013 Commonly used in <\/span><b>Chinese medicine<\/b><span style=\"font-weight: 400\"> for <\/span><b>soothing sore throats and promoting hydration<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Popular Street Drink<\/b><span style=\"font-weight: 400\"> \u2013 A well-loved <\/span><b>Malaysian and Singaporean hawker beverage<\/b><span style=\"font-weight: 400\">, often sold in <\/span><b>night markets, food courts, and street stalls<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><b>The Origins of Air Mata Kucing<\/b><\/p>\n<p><span style=\"font-weight: 400\">\u00a0<\/span><b>Traditional Chinese Herbal Influence<\/b><span style=\"font-weight: 400\"> \u2013 Inspired by <\/span><b>Chinese herbal tea culture<\/b><span style=\"font-weight: 400\">, this drink incorporates medicinal ingredients that promote <\/span><b>cooling and detoxifying<\/b><span style=\"font-weight: 400\"> effects.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Malaysian Street Food Staple<\/b><span style=\"font-weight: 400\"> \u2013 Widely available in <\/span><b>Kuala Lumpur, Penang, and Singapore<\/b><span style=\"font-weight: 400\">, with the most famous stall located in <\/span><b>Petaling Street, KL\u2019s Chinatown<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Name Meaning<\/b><span style=\"font-weight: 400\"> \u2013 &#8220;Air Mata Kucing&#8221; translates to <\/span><b>&#8220;Cat&#8217;s Eye Water&#8221;<\/b><span style=\"font-weight: 400\"> in Malay, referring to the <\/span><b>longan fruit<\/b><span style=\"font-weight: 400\">, which resembles a cat\u2019s eye when peeled.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9416\" src=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_005_c5233b-300x218.jpg\" alt=\"menu ramadan\" width=\"300\" height=\"218\" srcset=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_005_c5233b-300x218.jpg 300w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_005_c5233b-768x557.jpg 768w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_005_c5233b-1024x743.jpg 1024w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_005_c5233b-201x146.jpg 201w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_005_c5233b-50x36.jpg 50w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_005_c5233b-103x75.jpg 103w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_005_c5233b.jpg 1064w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3><span class=\"ez-toc-section\" id=\"19Teh_Tarik\"><\/span><span style=\"font-weight: 400\">19.Teh Tarik<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Teh Tarik<\/b><span style=\"font-weight: 400\">, meaning <\/span><b>&#8220;pulled tea&#8221;<\/b><span style=\"font-weight: 400\"> in Malay, is <\/span><b>Malaysia\u2019s iconic national drink<\/b><span style=\"font-weight: 400\"> and a staple in <\/span><b>Singaporean and Southeast Asian tea culture<\/b><span style=\"font-weight: 400\">. It is a <\/span><b>frothy milk tea<\/b><span style=\"font-weight: 400\">, made by <\/span><b>pouring brewed black tea and condensed milk back and forth between two cups<\/b><span style=\"font-weight: 400\"> to create a <\/span><b>smooth, rich, and creamy texture<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><b>Why is Teh Tarik Special?<\/b><\/p>\n<p><b>Signature &#8220;Pulling&#8221; Technique<\/b><span style=\"font-weight: 400\"> \u2013 Gives the tea a <\/span><b>frothy and velvety texture<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>Rich &amp; Creamy Flavor<\/b><span style=\"font-weight: 400\"> \u2013 A perfect balance of <\/span><b>strong black tea and sweet condensed milk<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Cultural Icon<\/b><span style=\"font-weight: 400\"> \u2013 Popular in <\/span><b>mamaks (Indian-Muslim eateries), kopitiams (coffee shops), and hawker centers<\/b><span style=\"font-weight: 400\"> across Malaysia and Singapore.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>Social Drink<\/b><span style=\"font-weight: 400\"> \u2013 Often enjoyed with <\/span><b>Roti Canai, Nasi Lemak, or local snacks<\/b><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><b>The History of Teh Tarik<\/b><\/p>\n<p><span style=\"font-weight: 400\">\u00a0<\/span><b>Origins in Indian-Muslim Culture<\/b><span style=\"font-weight: 400\"> \u2013 Introduced by <\/span><b>Indian-Muslim immigrants in Malaya<\/b><span style=\"font-weight: 400\">, who served it in roadside tea stalls (mamak stalls).<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">\u00a0<\/span><b>The &#8220;Pulling&#8221; Technique<\/b><span style=\"font-weight: 400\"> \u2013 Initially done to <\/span><b>cool down the tea<\/b><span style=\"font-weight: 400\"> and <\/span><b>enhance its frothiness<\/b><span style=\"font-weight: 400\">.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><b>A Symbol of Malaysian Heritage<\/b><span style=\"font-weight: 400\"> \u2013 Recognized as a <\/span><b>national drink of Malaysia<\/b><span style=\"font-weight: 400\">, often served at cultural events.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"20Sirap_Bandung\"><\/span><span style=\"font-weight: 400\">20.Sirap Bandung<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><b>Sirap Bandung<\/b><span style=\"font-weight: 400\"> is a beloved Southeast Asian beverage known for its distinctive sweet and floral flavor. Made from a delightful blend of <\/span><b>rose syrup<\/b><span style=\"font-weight: 400\"> and <\/span><b>condensed milk (or evaporated milk)<\/b><span style=\"font-weight: 400\"> 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.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Originally popular in <\/span><b>Malaysia and Singapore<\/b><span style=\"font-weight: 400\">, 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.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Whether you&#8217;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.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9417\" src=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_027_9ad1ae-200x300.jpg\" alt=\"menu ramadan\" width=\"200\" height=\"300\" srcset=\"https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_027_9ad1ae-200x300.jpg 200w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_027_9ad1ae-768x1152.jpg 768w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_027_9ad1ae-683x1024.jpg 683w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_027_9ad1ae-97x146.jpg 97w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_027_9ad1ae-33x50.jpg 33w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_027_9ad1ae-50x75.jpg 50w, https:\/\/blog.eatigo.com\/singapore\/wp-content\/uploads\/sites\/7\/2025\/02\/furama_pdr_027_9ad1ae.jpg 1067w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Summary\"><\/span><span style=\"font-weight: 400\">Summary<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400\">Whether you&#8217;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!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As Ramadhan 2025 approaches, many are looking for the best menu ideas for Iftar (Buka Puasa)\u2014the special meal that breaks the daily fast. Whether you&#8217;re preparing a meal at home<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":92,"featured_media":9418,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-9409","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sg-en-main"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Best Menu Ramadhan for Iftar (Buka Puasa) - eatigo SG Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.eatigo.com\/singapore\/best-menu-ramadhan-for-iftar-buka-puasa\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Best Menu Ramadhan for Iftar (Buka Puasa) - eatigo SG Blog\" \/>\n<meta property=\"og:description\" content=\"As Ramadhan 2025 approaches, many are looking for the best menu ideas for Iftar (Buka Puasa)\u2014the special meal that breaks the daily fast. 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