Food’s Paradise Called Singapore

Food in Singapore is considered a national pastime. The cuisine reflects its ethnic diversity and makes it a cultural attraction. It may be a small country, but for a first time visitor, the choices available can be a real eye opener. The various cuisines available are Malay, Chinese, Indian, Peranaken, Japanese, Korean and Thai influences. Food in itself has been promoted as an attraction for tourists by the Singapore Tourism Board. The government organizes the Singapore Food Festival in July to celebrate Singapore's cuisine. The diverse types of local food, the international cuisine and styles, and their wide range in prices to fit all budgets at all times of the day and year has made Singapore a food paradise.

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, 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).

There is Singapore's vast array of hawker stalls and restaurants that range from global franchises to gourmet delis to posh six-star settings. To further promote this delicious pastime, there are seemingly endless food promotions and tours. Furthermore, food and entertainment often go together like hand and glove. Many places offer both excellent food and entertainment options, thus enabling you to enjoy the best of both worlds in one location.

 

Food Options

Hawkers

Hawker centers are popular eating places. They are places where you will find an authentic variety of Chinese, Malay, and Indian treats. Not only are they served hygienically, but they are also very affordable. Dishes can be as low as S$2 or S$3per plate. Hawkers usually display their food specialties at their stall through photographs or actual dishes. This makes things easier for the visitor who may not know what to order. They either bring the food to you, or you have to get your own dishes if they are self service stalls. If there are no other vacant tables, sharing one with strangers is not a problem at hawker centers, food courts, and traditional coffee shops. Eating at hawker centers is quite convenient. Most hawker centers are located in the suburbs of Singapore, such as in housing estates. Clarke Quay and Bugis Street are two hawker centers that are located near the city.

Chinese Food

Chinese food in Singapore can range from the subtle Cantonese to the fiery Szechuan cuisine. Rise is the staple in most Chinese cuisine. However, noodles made from several types of flour and cooked in a variety of styles are also popular. A Chinese meal will usually consist of rice accompanied by small portions of several types of meat, poultry, fish, and vegetables. There are over 80 different styles of cooking, although most would refer to them in terms of four to five main regions of China.

Indian Food

Indian food is characterized by its complex use of spices, which is used to make its staple curries. Generally, Indian food is not as hot and spicy as thought by most people. The best place to try Indian cuisine is in Little India. There are several northern and southern Indian eateries there. Indian food can also be found at hawker centers and food courts. As most Hindus are vegetarians, Indian vegetarian cuisine is virtually an art form. An excellent variety of vegetables, savory snacks, lentils and breads have been created, as well as desserts and milk-based sweetmeats. Vegetarian meals, along with a few southern dishes, are often served on a banana leaf. They usually come with a range of vegetables, pickles, chutneys and bread.

Malay Cuisine

The Malay cuisine in Singapore is a blend of traditional dishes from Malaysia with strong influences from the Indonesian islands of Sumatra and Java. Like the Chinese cuisine, rice is also the staple food, which acts as a "neutralizer" for the spicy cuisine. For religious reasons, pork is never used in Malay and Indonesian cuisine. Coconut and belacan are important ingredients.

Nonya Food

The closest thing Singapore has to an indigenous cuisine is Nonya or Peranakan cuisine. Nonya food combines Chinese, Malay, and other influences into its own unique taste. The Peranakan people are  descendants of early Chinese migrants who had settled in Penang, Malacca, and Singapore, and who had inter-married the local Malays. The men are called "Babas" and the women "Nonyas". Basically, Nonya food combines Chinese ingredients with Malay spices and herbs, thus bringing together the culinary skills and flavor of both cultures. The results of this combination are dishes that are imaginative, tasty, and extremely subtle in taste. Chilies, belacan, and coconut milk are central to the unique flavors of Nonya dishes. Peranakan specialty dishes include Otak-Otak, Buah Keluak, Itek Tim.

One should always leave room for desserts. Nonyas are noted for their scrumptious and colorful cakes and sweet, sticky delicacies.

Seafood

Among all the various seafood available, the Chili Crab is undoubtedly the pride of Singapore. Most of the popular seafood restaurants can be found off the East Coast Parkway at the UDMC Seafood Centre. There are other good restaurants in other parts of Singapore too.

 

Apart from these types of cuisines, there are many cafes, coffee shops, and restaurants. The nightlife is most happening at the Quays, and a visit to Singapore is incomplete without getting out pubbing.