Singapore’s cuisine is a melting pot of Chinese, Malay, Indian, and Peranakan influences, and the vegetables used reflect that diversity. While Singapore imports most of its food, certain vegetables have become iconic thanks to their heavy use in traditional dishes.
1. Kang Kong (Water Spinach)
- Local Name: Kang Kong or ong choy
- Scientific Name: Ipomoea aquatica
- Common Dish: Sambal Kang Kong
- Why It’s Famous: This semi-aquatic leafy green is a Southeast Asian staple. In Singapore, it’s often stir-fried with garlic and sambal (a spicy chili paste).
- Where to Try: Any hawker center or zi char stall.
2. Kai Lan (Chinese Broccoli)
- Local Name: Kai Lan
- Scientific Name: Brassica oleracea var. alboglabra
- Common Dish: Stir-fried Kai Lan with oyster sauce
- Why It’s Famous: Popular in Cantonese-style cooking and found in countless hawker dishes.
- Texture & Flavor: Crisp stalks and slightly bitter leaves.
3. Chye Sim (Chinese Flowering Cabbage)
- Local Name: Chye Sim or Cai Xin
- Scientific Name: Brassica rapa var. parachinensis
- Common Dish: Blanched and served with oyster sauce
- Why It’s Famous: A go-to vegetable in hawker stalls, especially at chicken rice shops.
- Nutritional Note: High in vitamin C and calcium.
4. Tau Geh (Bean Sprouts)
- Local Name: Tau Geh
- Scientific Name: Vigna radiata (mung bean sprout)
- Common Dish: Fried Hokkien Mee, Char Kway Teow
- Why It’s Famous: Adds crunch and freshness to fried noodle dishes.
- Pro Tip: Some stalls use “fat” bean sprouts for more texture.
5. Cabbage (Wong Bok / Napa Cabbage)
- Local Name: Wong Bok
- Scientific Name: Brassica rapa subsp. pekinensis
- Common Dish: Yong Tau Foo, Soups, Stews
- Why It’s Famous: Soaks up flavors beautifully, often used in clear soups or steamboats.
6. Lady’s Finger (Okra)
- Local Name: Lady’s Finger or Bendi
- Scientific Name: Abelmoschus esculentus
- Common Dish: Assam Fish, Sambal Bendi
- Why It’s Famous: Common in Malay and Indian dishes, appreciated for its mucilaginous texture and ability to absorb sauces.
7. Long Beans (Snake Beans)
- Local Name: Long Beans or kacang panjang
- Scientific Name: Vigna unguiculata subsp. sesquipedalis
- Common Dish: Stir-fried with sambal, part of nasi lemak
- Why It’s Famous: A crunchy, fibrous green that complements rice dishes well.
8. Petai (Stink Beans)
- Local Name: Petai
- Scientific Name: Parkia speciosa
- Common Dish: Sambal Petai with Prawns
- Why It’s Famous: Loved (and hated) for its pungent aroma and strong flavor. A favorite in Malay and Peranakan cuisine.
9. Sweet Potato Leaves
- Local Name: Fan Shu Yip
- Scientific Name: Ipomoea batatas (leaves)
- Common Dish: Stir-fried with garlic or sambal
- Why It’s Famous: Often overlooked elsewhere, but celebrated in local cooking for its earthy taste and smooth texture.
Where to Buy
- Wet Markets: Examples include Tekka Centre, Chinatown Complex Market, Geylang Serai Market
- Supermarkets: NTUC FairPrice, Sheng Siong
- Urban Farms: Singapore is growing its agri-tech sector—check out local vertical farms for pesticide-free versions of these veggies.
Singaporean cooking is deeply vegetable-centric, often treating veggies with as much respect as meat or seafood. Whether you’re eating at a hawker center or a home-cooked meal, these vegetables are foundational to the country’s culinary identity.