Singa porean cuisine

Singaporean cuisine

Singaporean cuisine is indicative of the ethnic diversity of the culture of Singapore, as a product of centuries of cultural interaction owing to Singapore's strategic location.^[1] The food is influenced by the native Malay,^[1] the predominant Chinese,^[1] Indonesian, Indian^[1] and Western traditions (particularly English) since the founding of Singapore by the British in the 19th century. Influences from other areas such as Thailand, Philippines, and the Middle East exist in local food culture as well. In Singaporean hawker stores, for example, chefs of Chinese background influenced by Indian culture might experiment with condiments and ingredients such as tamarind, turmeric and ghee, while an Indian chef might serve a fried noodle dish.

This phenomenon makes the cuisine of Singapore a cultural attraction. Most prepared food bought outside the home is eaten at hawker centres or food courts, examples of which include Lau Pa Sat and Newton Food Centre, rather than at actual restaurants. These hawker centres are abundant and cheap, encouraging a large consumer base.

In Singapore, food is viewed as crucial to national identity and a unifying cultural thread; Singaporean literature declares eating as a national pastime and food, a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choose food that is acceptable to all. There are also some halal Chinese restaurants catering to Muslim dietary preference.

Singaporean cuisine has been promoted as an attraction for tourists by the Singapore Tourism Board, as a major attraction alongside its shopping. The government organises the Singapore Food Festival in July to celebrate Singapore's cuisine. The multiculturalism of local food, the ready availability of international cuisine and styles, and their wide range in prices to fit all budgets at all times of the day and year helps create a "food paradise". The dish "Singapore style noodles" does not exist in Singapore, as it was invented by chefs who worked and lived in Hong Kong.