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The biggest holiday for the Chinese in Singapore is Chinese New Year in January or February. You’ll find people stocking up on delicacies such as bak kwa, a kind of meat jerky, and pineapple tarts. One dish enjoyed together is yu sheng, or lo hei, a raw fish salad thought to symbolise prosperity.

Sticky rice dumplings are aplenty around June each year, to mark the Dragon Boat Festival. These pyramid-shaped dumplings are filled with savoury items from shredded pork to salted egg.

During the Chinese Mid-Autumn Festival, Singaporeans go crazy for mooncakes, round pastries filled with rich lotus paste and salted egg yolks.

If you’re in Singapore around Hari Raya Aidilfitri, also known as Hari Raya Puasa – the holiday marking the end of the Muslim fasting month, Ramadan – you’ll get to try a whole range of kueh (cakes and biscuits) popular among the Malay-Muslim community.

At the street bazaars during Ramadan at Geylang Serai and Kampong Glam, sample goodies like ondeh-ondeh (chewy morsels with syrupy, fragrant palm sugar centres).

If you’re invited to a Hari Raya Aidilfitri meal, expect rich, spicy dishes such as beef rendang (Indonesian-style curry) and ketupat, rice cakes cooked in palm leaves.

Celebrated by the Indian community, the Hindu holiday Deepavali sees Little India come alive with festive bazaars. You can find Indian sweets there called mithai, such as laddoo, halwa and burfi.

Most people look forward to Yuletide feasts in December, but Eurasians in Singapore have something arguably more memorable – devil’s curry, made from leftover meats with local ingredients like ginger and dried chilli.