Devil's Curry ~

Devil's curry (also known as curry debal in Kristang or curry devil) is a very spicy curry flavoured with candlenuts, galangal and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Singapore and Malacca, Malaysia. It is often served during Christmas and on other special occasions.Kristang cuisine blends the cuisines of Southeast Asia with a western-style cuisine inherited from Portuguese colonial rulers. Other popular Kristang dishes include curry feng, Eurasian smore (a beef stew), and sugee cake.

http://en.wikipedia.org/wiki/Singapore_food

[V]adai

[V]adai can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.Vadai is a traditional South Indian food known from antiquity.[2] Although they are commonly prepared at home, vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a morning food, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all through the day.

http://en.wikipedia.org/wiki/Singapore_food

Hokkien Prawn Mee ~

Refers to either the Penang prawn noodle or Singapore prawn noodle. Soup based (Penang) and stir fried (Singapore). Egg noodles and rice noodles with no dark soya sauce used.Prawn is the main ingredient with slices of chicken or pork, squid and fish cake. Kang Kong (water spinach) is common in the Penang version. http://en.wikipedia.org/wiki/Singapore_food