Zoocap

Singapore may be known for its exotic locale and multicutural society, but it is also a premiere destination for food lovers. Not only is it possible to find delectable examples of world cuisines such as Chinese, Indian, Thai, Malay, Italian, French, Japanese and American, but local foods offer an intriguing fusion of the diverse cultures of Singapore. The main influences on Singapore cuisine are Chinese, Malay, Indian and Tamil. These delicious flavors are prevalent throughout the island’s dining environments, from Singapore fine dining to the food courts and hawker stalls.

As the original inhabitants of Singapore, the Malays provided a distinctive influence on Singapore food. Malay dishes feature lots of spices, with many dishes being curries, dips or stews which are offered in Nasi Padang restaurants throughout Singapore. Malay cuisine fused with Chinese flavors to create Peranakan or Nonya cuisine.

The Chinese cuisine found in Singapore is usually from the southern regions of China. Here the food has incorporated tropical touches such as the use of chilli and fermented shrimp paste. Another distinction is the availability of “kan” (dry) noodles. In these dishes, noddles will be tossed with spices and chilli and served separately from the soup.

While Indians make up the smallest minority and, therefore, the smallest impact on the local cuisine, Indian food is available almost everywhere. A few dishes have been adapted into a Singapore version and are very popular with locals. These include fish head curry, Nasi briynani, putu mayam, and roti prata, which until the Indian version is usually made with egg and may include unorthodox ingredients such as cheese, ice cream, or chocolate.