Singapore is famous for its exciting mix of bold flavours and unique food combinations. But what if you could take your favourite local dishes to the next level—with a spoonful of premium Manuka honey?
Think about drizzling it over your morning kaya toast or mixing it into a spicy bowl of laksa. Deliciously unexpected!
In the recipes ahead, we will show you six easy and tasty ways to use Manuka honey in Singaporean dishes and drinks as a sugar alternative or sweetener.
Manuka Honey Kaya Toast
Ingredients:
- 4 slices thick white bread
- 3 tbsp Manuka honey
- 2 tbsp coconut milk
- ¼ tsp pandan extract
- 2 tbsp traditional kaya spread
- 2 soft-boiled eggs
- White pepper and dark soy sauce (for the eggs)
Instructions:
Toast your bread until it’s golden and crispy on the outside but still soft inside.
While it’s toasting, warm up the coconut milk in a small pan over low heat. Don’t let it boil. Just heat gently. Then remove from the heat and stir in the Manuka honey until it melts in. Add a dash of pandan extract for that signature local aroma.
Now for the magic: Spread a layer of kaya on the toast, then top it with the warm honey mixture. You’ll get a blend of creamy coconut, floral pandan, and the deep rich flavour of Manuka honey all in one bite.
Serve it with soft-boiled eggs, seasoned the classic way—with white pepper and dark soy sauce. The creamy yolk pairs perfectly with the sweet-savoury toast.
This version of kaya toast keeps the comforting taste we all love but adds a special twist. It’s familiar, yet fancy. Perfect for when you want a little something extra at breakfast!
Manuka Honey Soy Glazed Chicken
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 4 tbsp Manuka honey
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1 tbsp sesame oil
- ½ tsp white pepper
- Chopped spring onions (for garnish)
Instructions:
In a big bowl, mix the Manuka honey with both soy sauces until smooth. Add the rice wine, garlic, ginger, sesame oil, and white pepper. This creates a rich, sticky marinade full of sweet, salty, and savoury flavours.
Pat the chicken dry with paper towels, then lightly score the skin (just a few shallow cuts) to help the flavours soak in. Add the chicken to the bowl and coat well. Cover and marinate in the fridge for at least 2 hours—overnight is even better for deeper richer flavour.
When you’re ready to cook, preheat your oven to 200°C. Place the chicken on a lined baking tray and save the leftover marinade for basting.
Roast the chicken for 25-30 minutes, brushing with the marinade every 10 minutes. The Manuka honey helps the chicken develop a beautiful, sticky glaze with a glossy, golden-brown finish.
You’ll know it’s ready when the internal temperature hits 75°C, and the skin is crisp while the meat stays juicy. Let it rest for 5 minutes, then sprinkle with chopped spring onions.
Serve it up with steamed jasmine rice and veggies for a balanced, satisfying meal that hits all the right notes—sweet, savoury, and full of umami goodness!
Manuka Honey Chili Crab Sauce
Ingredients:
- 4 fresh mud crabs, cleaned and cut into quarters
- 5 tbsp Manuka honey
- 4 tbsp tomato sauce
- 3 tbsp chilli sauce
- 2 tbsp rice vinegar
- 1 tbsp tamarind paste
- 4 garlic cloves, minced
- 2 shallots, sliced
- 3 red chillies, sliced
- 1 egg, lightly beaten
- 2 tbsp vegetable oil
- Fresh cilantro (for garnish)
Instructions:
Start by getting all your ingredients ready. This dish comes together fast once you begin cooking!
In a bowl, mix the Manuka honey with tomato sauce, chilli sauce, vinegar, and tamarind paste. Stir until the honey dissolves into a smooth, glossy sauce. This blend is richer and more complex than your usual sweet chilli crab sauce.
Heat oil in a large wok over high heat. Toss in the garlic, shallots, and red chillies. Stir-fry for about 30 seconds until fragrant.
Add the crab pieces and stir-fry for three to four minutes until the shells turn bright red.
Pour in the honey sauce and toss to coat the crabs evenly. Let it bubble and thicken, mixing for another three to four minutes until the crabs are cooked through and beautifully glazed.
Now for a final touch. Slowly pour the beaten egg into the wok while stirring. This will create silky ribbons throughout the sauce.
Once everything is nicely coated and the sauce is thick and shiny, transfer to a serving plate. Garnish with fresh cilantro and serve with steamed or fried mantou buns to soak up every last drop.
This version of chilli crab keeps all the bold, sweet-tangy flavours you love, but the Manuka honey adds a special floral depth that makes it even more delicious.
Manuka Honey Lime Juice
Ingredients:
- Juice of 4 large limes (about ½ cup)
- 3 tbsp Manuka honey
- 500ml cold water
- ¼ tsp sea salt
- 8-10 fresh mint leaves
- Ice cubes
- Lime wedges & mint sprigs (for garnish)
Instructions:
Squeeze the limes and strain out any seeds or pulp. You want smooth, fresh juice as the base.
In a large pitcher, mix the lime juice with Manuka honey. Whisk it well. Manuka honey is thicker than normal, so take a minute or two to get it fully mixed and smooth.
Next, pour in the cold water while continuing to stir. Add the sea salt. It may seem small, but it really brings out the flavour of the lime and honey.
Gently crush the mint leaves at the bottom of the pitcher to release their flavour, then stir them into the mix. Let everything sit for about 10 minutes so the mint can infuse the drink.
Fill your glasses with ice, pour the juice over, and garnish with a lime wedge and a sprig of mint.
This drink is cool, clean, and naturally energising—perfect for hot days in the tropics. It’s more exciting than plain lime water, thanks to the floral sweetness of Manuka honey and the refreshing kick of mint.
Manuka Honey Pandan Cake
Ingredients:
- 6 egg yolks
- 4 egg whites
- 60ml pandan juice (fresh or extract)
- 60ml coconut milk
- 80ml vegetable oil
- 100g cake flour
- 80g Manuka honey
- 40g caster sugar
- ¼ tsp salt
Glaze:
- 3 tbsp Manuka honey
- 3 tbsp coconut cream
- ¼ tsp pandan extract
Instructions:
Preheat your oven to 160°C and get your 20cm chiffon cake pan ready (no greasing needed).
If you’re using fresh pandan leaves, blend them with a little water and strain to get your pandan juice.
In a large bowl, beat the egg whites until they turn foamy. Slowly add the caster sugar and keep whisking until soft, glossy peaks form.
Warm the Manuka honey just a little to make it easier to mix, then fold it into the egg yolk mixture. This adds a natural sweetness and rich flavour that pair beautifully with pandan.
Next, fold in one-third of the meringue to lighten the batter. Then gently fold in the rest, being careful not to deflate the mixture. You want it light and airy.
Pour into the pan and bake for 45-50 minutes. Check with a skewer. If it comes out clean, it’s done. Flip the pan upside down right away to cool completely so the cake keeps its height.
To make the glaze, warm the coconut cream and mix in the Manuka honey and pandan extract until smooth. Once the cake is cool, drizzle it over the top.
What you get is a soft, fluffy pandan cake with a fragrant coconut glaze—and a gentle Manuka honey flavour that adds richness without overpowering the classic taste. A lovely healthy dessert twist on a local favourite!
Manuka Honey Laksa
Ingredients:
- 400g fresh rice noodles
- 400ml coconut milk
- 300ml chicken stock
- 200g prawns, peeled
- 200g fish cake, sliced
- 100g bean sprouts
- 2 hard-boiled eggs, halved
- Fresh cilantro & red chili slices (for garnish)
Spice Paste:
- 6 dried chillies (soaked, seeds removed)
- 4 shallots
- 3 cloves garlic
- 2cm galangal
- 2cm ginger
- 3 candlenuts
- 1 tbsp dried shrimp (soaked)
- 2 tbsp Manuka honey
Instructions:
Start by making the spice paste. It’s the soul of this dish. Blend all the paste ingredients except the Manuka honey with a bit of water until smooth and fragrant.
Heat 3 tbsp of oil in a pot over medium heat. Add the paste and fry for about 8-10 minutes, stirring to keep it from burning. Once the aroma comes out and it darkens slightly, stir in the Manuka honey and cook for two more minutes. The honey doesn’t make it sweet. It only balances the heat and deepens the flavour.
Next, pour in the coconut milk slowly while stirring, then add the chicken stock. Simmer gently for about 15 minutes so everything blends together beautifully.
Add the prawns and fish cake. Cook for 3-4 minutes until the prawns turn pink and are done. Taste and adjust with salt if needed.
Prepare your rice noodles as per the package, then portion into bowls. Quickly blanch the bean sprouts in hot water and add them too.
Ladle the hot, rich laksa broth over each bowl, making sure everyone gets a good amount of prawns and fish cake. Top with halved eggs, fresh cilantro, and sliced chilli.
This laksa is bold, creamy, and comforting—made even more special with a touch of Manuka honey that ties all the flavours together in the most satisfying way.
Conclusion
Once you’ve tried the above recipes, don’t be afraid to experiment. Add Manuka honey to your morning congee, stir it into your teh tarik or brush it on grilled meats. It’s a pantry upgrade that opens up endless possibilities.
Buy one today!