🇸🇬 Direct import from Singapore

Singaporean food wholesale importer in Spain, Portugal and France

Over 320 authentic references from the Lion City. Kaya, laksa paste, Hainanese sauces, Singaporean sambal and the unique products of a city where four culinary cultures — Malay, Chinese, Indian and Peranakan — come together in the world's finest hawker centres.

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🥥 Authentic kaya

🍜 Laksa paste

🐔 Hainanese sauces

🌶️ Singaporean sambal

Our product categories

Singapore is Asia's finest culinary laboratory. Its hawker centres bring together four traditions in permanent creative dialogue. We import the original ingredients of that unique convergence.

🥥

Kaya and spreads

Green kaya (pandan and coconut), golden kaya (without pandan), premium kampung egg kaya and gula melaka kaya. The national jam of Singapore and Malaysia, essential in the kaya toast of the traditional breakfast.

Green pandan kayaGolden kayaGula melaka kaya

🍜

Laksa paste and soup bases

Singaporean Katong laksa paste, coconut laksa lemak paste, bak kut teh base, Hainanese chicken rice base and ready-to-use laksa broth. The foundations that define professional Singaporean cuisine.

Laksa KatongLaksa lemakBak kut teh

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Hainanese sauces

Ginger sauce for chicken rice, sweetened dark soy sauce, Hainanese chilli sauce and ginger chicken oil. The four essential condiments of Singapore's national dish.

Ginger sauceHainanese chilliChicken oil

🌶️

Singaporean sambal

Singaporean sambal oelek, sambal belachan with local shrimp paste, fried sambal tumis and sambal chilli crab. More refined and balanced than its Indonesian counterpart.

Sambal belachanSambal tumisChili crab sauce

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Teh tarik and drinks

Teh tarik powder (Singapore's pulled milk tea), Singaporean kopi O, barley water, bandung (rose water with milk) and chrysanthemum tea. The iconic drinks of the hawker centres.

Teh tarikSingaporean kopiBandung

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Snacks and Peranakan kuih

Kuih lapis (layered coconut cake), pandan ondeh-ondeh, pineapple tarts, chickpea flour muruku and prawn rolls. The most colourful pastries in Southeast Asia.

Kuih lapisPineapple tartsOndeh-ondeh

Hawker culture: UNESCO Heritage

In 2020, UNESCO declared Singapore's hawker culture an Intangible Cultural Heritage of Humanity. Hawker centres are open-air spaces where cooks from four traditions — Chinese, Malay, Tamil Indian and Peranakan — have been serving their dishes side by side for generations. Each recipe has evolved in contact with the others. The result is unique in the world and exists only in Singapore.

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Hainanese Chicken Rice

The national dish. Rice cooked in chicken broth, poached chicken, three sauces. Perfected simplicity

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Chilli Crab

Wok crab in tomato, chilli and egg sauce. The country's most famous dish. The sauce is the secret

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Katong Laksa

Short noodles in coconut broth with prawns, laksa leaf and sambal. The creamiest and most aromatic version

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Bak Kut Teh

Pork ribs simmered in a herb and white pepper broth. Singapore's most hearty breakfast

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Char Kway Teow

Rice noodles wok-fried with prawns, Chinese sausage and bean sprouts. Wok hei is essential

Four cultures in one kitchen

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Chinese cuisine — Hokkien, Cantonese, Hainanese, Teochew

Each Chinese dialect brought its own cuisine. Chicken rice is Hainanese, char kway teow is Hokkien, dim sum is Cantonese.

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Malay cuisine — Kampung and coastal

Nasi lemak, satay, mee rebus and Malay laksa. The fragrant base of coconut, lemongrass and belacan.

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Indian cuisine — Tamil, Bengali and northern

Roti prata, fish head curry, Little India biryani and the finest teh tarik poured by lifting the tea high into the air.

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Peranakan cuisine — Nonya

The most sophisticated. Chinese-Malay fusion of the Straits Settlements. Laksa, ayam buah keluak and coconut kuih.

Singapore's gastronomic districts

Singapore is a country the size of a city but with culinary districts as distinctive as those of any world capital. Chinatown, Little India, Geylang, Katong and the CBD each have their own gastronomic identity. We import the products that feed those identities.

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Chinatown — Smith Street

The historic heart of Singaporean Chinese cuisine. Bak kut teh, roast duck, popiah and the finest pineapple tarts for Chinese New Year. Maxwell Food Centre just steps away.

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Little India — Serangoon Road

Roti prata around the clock, fish head curry, lamb biryani and the country's best teh tarik. The spices and pulses of all India concentrated within ten vibrant blocks.

🌊

Katong — East Coast

The quintessential Peranakan neighbourhood. Katong laksa with its short-cut noodles, ondeh-ondeh from Joo Chiat Street and the colourful shophouse façades.

🌙

Geylang — Malay Heritage

The most authentic and nocturnal Malay cuisine in the city. Nasi padang, charcoal satay until 3am, fresh durian in season and the island's finest rojak.

Map of Singapore showing AsiaFoods sourcing regions

How we work with you

Specialists in Singaporean cuisine and its unique fusion so you can offer a genuinely distinctive proposition.

Hawker authenticity

We work directly with certified Singaporean suppliers who supply the original hawker centres. No imitations: the real ingredients used by Singapore's cooks.

Permanent stock

Regular direct imports from Singapore. Fresh kaya, laksa pastes, sauces and snacks always available at our 4,500 m² temperature-controlled platform.

Singaporean cuisine specialist

Expert guidance on Singapore's four culinary traditions. Training in chicken rice, laksa and Peranakan cuisine. Recipe book and support to design a menu inspired by the hawker centres.

24–48h delivery

Own refrigerated fleet across the entire Peninsula within 24h. Islands in 48h. Dry, fresh and frozen goods with an unbroken cold chain and real-time tracking.