Singapore’s Signature Cuisine
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One of the few surviving city-states in the world, Singapore is an exotic destination known as much for its fabulous food as its tourist attractions. The people of Singapore love food and enjoy the dining experience. This is no more in evidence than in the annual Singapore Food Festival held every July. It celebrates the various culinary influences and dishes of Singapore.
Because Singapore was a melting pot of Asia, no one cuisine dominates. Chinese, Indian, and Malay flavors and techniques are prevalent, but they have merged over the centuries into wonderful hybrid concoctions. Some argue that the most identifiable cuisine in Singapore is Peranakan cuisine, also known as Nonya. This fusion of Chinese and Malay traditions is responsible for some of the favorite foods of Singapore.
Visitors to Singapore are advised to sample the famous chilli crab. The East Coast seafood restaurants are famous for this whole crab covered in tangy chilli. Black pepper crab is an equally delicious alternative that is less messy to devour. Laksa is another seafood dish popular in Singapore. It consists of a coconut curry soup with noodles and topped with shrimp or cockles.
In Singpore, spring rolls are known as Popiah and can be either fried of fresh. Popiah are made with fried tofu, fried shallots, boiled turnips, chopped stir fried long beans, chopped omelette and garlic. Chilli sauce is optional. Mee siam is a dish of rice noodles with a sour gravy consisting of fermented beans, dried shrimp, and tamarind. This is usually served with hard boiled eggs and tau pok (bean curd).
Rojak, which in Malay means a mixture of everything, comes in two different types, so make sure you know which you are ordering. The Chinese version is salad with fried bean curd, pineapple, cucumber, bunga kantan (torch ginger flower buds) and white turnip tossed in sugar and shrimp paste sauce. The salad is then topped with crushed peanuts. In the Indian variation, fried fritters are pulsed with tofu and cucumber and served with spicy and sweet sauces.
Visitors will find they can enjoy the wonderful foods of Singapore in a variety of environments. Sample a local breakfast of kaya (a coconut and egg spread served on toast) with coffee and eggs at a small cafe, order satay bee hoon from a hawker stall (rice vermicelli with satay chilli and peanut sauce), or finish off a meal at one of the Singapore fine dining restaurants with an exotic dessert topped with red bean ice cream that can only be found in this region.
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