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The Cuisine of Singapore

Pictured above; Singapore


The people from tiny island nation of Singapore have a diverse background with some of its people coming from places as far and wide as China, India, Malaysia and even the west. This cultural diversity is best shown via the fantastic foods that are available all across Singapore.

Singapore’s restaurants and large popular food courts known as hawker centres tend to sell a blend of styles rather than rely on a single theme. For example a Chinese dish may show Malaysian influences and this is what makes Singapore’s Cuisine great as the pot of ethnic diversity finds its way to the cooking pot.

Popular dishes that can trace their roots back to Chinese, Malaysian or Indian origin include Hainanese Chicken Rice Char Kway Teow Fish Head Curry Satay laska and Roti prata. Singaporeans also share a fondness to one of the foulest smelling fruits in existence, the durian. Durians are often seen for sale in markets all across the country and can be smelt from a fair way away, so much so they are banned from being eaten in many public places.

As food and dining is so popular in Singapore, the government have capitalized on this fact and market the country as a food lovers paradise. This attracts thousands of tourists to visit Singapore each year especially during the Singapore food festival.

Feature Ingredients
Coconut Milk
Palm Sugar
Feature Recipes
Ayam Masak Kicap
Laska Fish Soup
Malay Spicy Chicken
Stir fry Cabbage
Ambyachi Kadi
Oatmeal, banana & cherry delight 
Quick Facts
The white meaty flesh of the coconut is used to produce coconut milk, not the liquid inside the nut.
The Indonesians claim that coconuts have as many uses as there are days in a year.
The refreshing liquid inside the coconut is used to make the gelatinous dessert Nata de Coco.


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