Introduction 

Pickles are more than just side dishes in Singapore — they’re part of the cultural fabric that makes local cuisine so unique. From the tangy crunch of Peranakan achar to the spicy kick of Indian mango pickle, these zesty condiments cut through the richness of curries, noodles, and rice dishes, adding balance and flavor. Influenced by Chinese, Malay, Indian, and even Japanese and Korean cuisines, Singapore’s pickle varieties are as diverse as its people.  

1.Cucumber Pickle  

“Cucumber pickle is a crunchy, tangy, and refreshing side dish loved across Singapore. Quick to prepare and versatile, it complements chicken rice, nasi lemak, fried noodles, and Peranakan cuisine.” 

2. Pickled Green Chilies 

If you’ve eaten wanton mee, char siew rice, or fried noodles at a hawker centre, you’ve probably had pickled green chilies on the side. These mild yet tangy chilies, soaked in vinegar, add just the right amount of heat and sourness to balance rich noodle sauces. 

3. Pickled Radish (Chye Poh) 

Chye Poh is a preserved salted radish that plays a starring role in Singapore’s beloved carrot cake (chai tow kway). Both sweet and salty versions exist, and it’s also used in omelets and stir-fries. Its chewy-salty flavor makes it a versatile condiment. 

4. Kimchi (Korean Pickle – Singapore Trend) 

While not native to Singapore, kimchi has become incredibly popular due to the rise of Korean cuisine. Spicy fermented cabbage with chili and garlic, kimchi is now found in supermarkets, food courts, and Korean BBQ restaurants across the island. Its sour-spicy kick appeals to local taste buds. 

5. Pickled Mustard Greens (Hum Choy / Suan Cai) 

A staple in Chinese households, hum choy or suan cai is mustard greens pickled in brine until they develop a tangy, sour flavor. In Singapore, they are often used in soups, fried rice, or stir-fried with pork. Comforting and homely, it’s a humble but essential pickle. 

6. Ginger Pickle (Japanese Gari) 

The pink thinly sliced pickled ginger served with sushi has become a common sight in Singapore’s dining scene. Known as “gari,” this pickle cleanses the palate between sushi bites. Its slightly sweet, tangy flavor makes it refreshing on its own too. 

Conclusion 

Pickles in Singapore are more than condiments — they reflect the island’s multicultural heritage. Whether it’s the sweet crunch of Peranakan achar, the fiery burst of Indian mango pickle, or the homely comfort of Chinese pickled mustard greens, these tangy delights add a burst of flavor to any meal.  

The next time you’re dining out or cooking at home, don’t forget to enjoy your food with a little pickle on the side — because in Singapore, every dish deserves that extra zing! 

“Don’t stop here—your next delicious find is just a scroll away on Shiok Deals!”