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Chinese restaurants are ubiquitous in Singapore’s food scene, offering a vast array of dishes that cater to diverse tastes and occasions.
Each restaurant often specialises in a particular regional cuisine, showcasing authentic ingredients and cooking techniques.
For classic dim sum experiences, places like Swee Choon and Yum Cha serve up a range of dumplings, buns, and rice rolls.
Large group dining often involves sharing luxurious dishes such as roasted suckling pig, seafood platters, and bird’s nest soup.
Casual eateries serve everyday favourites such as Hainanese chicken rice, bak kut teh (herbal pork rib soup), fried noodles, and claypot rice.
Signature seafood dishes are often shared among diners and enjoyed with rice or noodles.
Vegetarian choices have also grown in popularity at Chinese restaurants, offering dishes made with mushrooms, tofu, mock meats, and fresh vegetables.
In summary, the diversity and depth of Chinese cuisine here make these restaurants a vital and beloved part of Singapore’s culinary landscape.