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Uniquely Singaporean
A multicultural nation, Singapore is made of up several ethnic groups, mainly the Chinese, Malays, Indians and Eurasians. Each ethnic group follow their traditional cooking methods adopted from their ancestors who originally migrated to Singapore. Singapore was revived as a trade hub in the early 19th century that attracted immigrants from China, India, the Malay Archipelago, and beyond.
Chinese traders migrated from several different provinces of Southern China, bringing with them distinct languages and cuisines. They were then adapted and modified to the suit the local availability of ingredients while absorbing influences from Malay, India and other cooking traditions. Hence, creating what is known today as "Singaporean Chinese Cuisine".
Singaporean Indians were mostly from southern India and enjoy spicy food. Although, dishes from both North and South India can be found in Singapore. "Singaporean Malay Cuisine", influenced by the food of the Malay Peninsula, Sumatra, Java and the Riau Islands, tend to be adapted to local tastes and differ from their counterparts in neighboring countries.
The integration of ethnic groups has created fusion foods unique to Singapore, such as the Peranakan cuisine which originated from Chinese-Malay marriages in previous generations. Peranakan cuisine is rich in Malay spices and often features pork, which Malay Muslims refrain from.
In Singapore, food is viewed as a national identity and is frequently a topic of conversation among Singaporeans. We often ask one another "Have you eaten?", as a form of greeting. Other than Singaporean cuisine, it is also common in Singapore to find restaurants specializing in international cuisines.
When dining out, Singaporeans often eat at hawker centers, coffee shops or food courts, due to its convenience, variety available and affordability. These hawker centers (or food courts, typically a smaller air-conditioned version of a hawker center) usually feature dozens of stalls in a single complex, with each stall offering its own specialty dish. They are inexpensive and is available in every part of the country. People can experience various cultural foods in one place at a hawker center or food court. Coffee shops are non-air conditioned versions of food courts and are often found island wide, usually at the ground levels of the publicly governed and developed residential apartments, commonly known as HDB flats.
Hawker centers have come to define Singaporean food culture. In 2016, Hong Kong Soy Sauce Chicken Rice and Noodles and Hill Street Tai Hwa Pork Noodle became the first two street food location in the world to be awarded a Michelin star.
Adapted from
History SG An Online Resource Guide
Singapore International Foundation article "A Taste of Things to Come"
Singapore Nutrition & Dietetics Association (SNDA) article "Cultural Food Practices: Singapore"
BBC Travel article "Singaporean Food's Past & Present"
Wikipedia article "Singaporean Cuisine"
National Library Board Singapore, Singapore Infopedia article "Peranakan (Straits Chinese) Community"
Telegraph UK article "Singapore Street Food Stalls Gets Michelin Stars"
Chinese traders migrated from several different provinces of Southern China, bringing with them distinct languages and cuisines. They were then adapted and modified to the suit the local availability of ingredients while absorbing influences from Malay, India and other cooking traditions. Hence, creating what is known today as "Singaporean Chinese Cuisine".
Singaporean Indians were mostly from southern India and enjoy spicy food. Although, dishes from both North and South India can be found in Singapore. "Singaporean Malay Cuisine", influenced by the food of the Malay Peninsula, Sumatra, Java and the Riau Islands, tend to be adapted to local tastes and differ from their counterparts in neighboring countries.
The integration of ethnic groups has created fusion foods unique to Singapore, such as the Peranakan cuisine which originated from Chinese-Malay marriages in previous generations. Peranakan cuisine is rich in Malay spices and often features pork, which Malay Muslims refrain from.
In Singapore, food is viewed as a national identity and is frequently a topic of conversation among Singaporeans. We often ask one another "Have you eaten?", as a form of greeting. Other than Singaporean cuisine, it is also common in Singapore to find restaurants specializing in international cuisines.
When dining out, Singaporeans often eat at hawker centers, coffee shops or food courts, due to its convenience, variety available and affordability. These hawker centers (or food courts, typically a smaller air-conditioned version of a hawker center) usually feature dozens of stalls in a single complex, with each stall offering its own specialty dish. They are inexpensive and is available in every part of the country. People can experience various cultural foods in one place at a hawker center or food court. Coffee shops are non-air conditioned versions of food courts and are often found island wide, usually at the ground levels of the publicly governed and developed residential apartments, commonly known as HDB flats.
Hawker centers have come to define Singaporean food culture. In 2016, Hong Kong Soy Sauce Chicken Rice and Noodles and Hill Street Tai Hwa Pork Noodle became the first two street food location in the world to be awarded a Michelin star.
Adapted from
History SG An Online Resource Guide
Singapore International Foundation article "A Taste of Things to Come"
Singapore Nutrition & Dietetics Association (SNDA) article "Cultural Food Practices: Singapore"
BBC Travel article "Singaporean Food's Past & Present"
Wikipedia article "Singaporean Cuisine"
National Library Board Singapore, Singapore Infopedia article "Peranakan (Straits Chinese) Community"
Telegraph UK article "Singapore Street Food Stalls Gets Michelin Stars"