Singapore is known for its multi-culture heritage, flavors and it’s food. Food is a common topic of conversation in Singapore among Singaporeans. Singapore cuisines are promoted as an fascination for tourists by STB (Singapore Tourism Board). Government of Singapore organize the Singapore Food Festival every year in July to celebrate Singapore's cuisine. Food is an important national identity and is a unifying cultural thread in Singapore. In Singapore eating is a national pastime and food is a national obsession. |
Singapore cuisines are effusive of the traditional diversity Singapore Culture which is originated from MalaysiaSingapore food is influenced by Malay, predominant Chinese, Peranakan, Indonesian, Indian and Western traditions. It is also influenced from other areas such as Thailand, Philippines, Sri Lanka, and many other local food cultures. Many Chef’s at Hawker stalls in Singapore are from Chinese background and are highly influenced by Indian culture and ingredients such as tamarind, ghee and turmeric etc.
Below are few most favorite and highly recommended Singapore Cuisines: Chicken rice is one of the most popular Singapore Food. You can find this dish everywhere at hawker stalls, coffee shop, every food courts, all luxury hotels and even at zoo. Most people ask what is the best chicken rice? Everyone has their own opinions. Some likes the rice, some likes chilli and some like garlic sauce, this whole determines whether it is a good chicken rice or not. Chicken rice is called the “national dish” of Singapore. Steamed chicken is served with fried rice with cucumber slices. You have multiple options for chicken that includes roasted chicken or soy sauce chicken.
Chili crab is an another national signature, it is the most suggested dish for everyone who visit Singapore. There are many way to cook and to serve crab with black pepper, butter dip or with salted egg yolk but chili crab is the most ordered and remains the bestseller. Anyone who have eaten this will never go for other option. It is mostly served with spicy chilli- tomato gravy.
Rojak is basically a Malay word that describes mixture of unrelated things. It is a combination of vegetables, fruit and shrimp paste. Every-time you eat rojak, you get different taste. Flavor wise it’s awesome. It mainly consisted of cucumbers, apples, pineapple, jicama, different mango, lime, peanuts, chillis, small Chinese dough fritters called yu tiao, dry fruits and shrimp paste. Resulting a unique mixture of sweet, spice, sour and many other different flavors.
Katong laksa is thick, opaque soup. It is a Chinese influenced dish consist of thick rice vermicelli and spicy coconut gravy. It is infused with coconut, ginger, garlic, galangal, chilies, tamarind, coriander and a secret herbs or ingredients. Cendol is a simple dessert, named for it’s soft, greenish noodle bits it comes with. It recipie is as simple as it looks. It is made up with coconut milk, shreded ice, light green cendol, gula melaka and sprinkle salt. Now you have many other options for topping like kidney beans, creamed corn, grass jelly cubes, durian paste.
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