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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.
Popular Chinese dining styles include Cantonese roast meats, Teochew porridge, Hokkien seafood, and fiery Sichuan hotpots.
Dim sum lovers enjoy these restaurants for weekend brunches filled with har gow, siu mai, char siew bao, and egg tarts.
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 more info chicken rice, bak kut teh (herbal pork rib soup), fried noodles, and claypot rice.
Seafood is a highlight in many Chinese restaurants, with dishes like chili crab, black pepper crab, steamed fish, and salted egg prawns drawing crowds.
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 make these restaurants a vital and beloved part of Singapore’s culinary landscape.