Bak Chang: Zongzi may be eaten in China mostly during the Dragon Boat Festival around the fifth lunar month, but Singaporeans love the savory dumplings all year round, especially the Straits Chinese version that uses minced meat as filling seasoned with lots of fragrant spices. [Photo by Fan Zhen/China Daily]

Kaya toast:Toasted bread spread with butter, and kaya, a thick jam made with coconut milk and eggs. [Photo by Fan Zhen/China Daily]

Special: Street food

Preserving the common heritage