The
cuisine of Singapore is often viewed by her population as a prime example of
the ethnic diversity of the culture of Singapore. The food is heavily influenced
by Malaysian, Chinese, Indian (specifically Tamil and other southern styles),
Indonesian, and even Western traditions.Some of Singapore delicacies include Satay (Originated by the Malays, but also sold by Chinese these days), Roti Prata (Indian "pizza"), Fried Kway Tiao (fried black noodles- normally served with cockles), Hokkien Noodles (seafood noodle delight), Hainanese Chicken Rice, and some of our local desserts like Ice Kachang (flavoured ice with ingredients like red bean and jelly), Chendol (coconut based dessert), Grass Jelly (a refreshing black jelly that cools down on a hot day) and Tao Suan (bean in sticky paste, topped by fried dough).
It’s not just East-meets-West when it comes to feasting in Singapore – it is a tasty tale about a country’s unique cultural tapestry woven in with its distinct influences to capture the essence of Singapore’s multicultural heritage.
