Types of Food

Singaporean food is as ethnically diverse as its people, integrating elements from Malay, Chinese, Indonesian, Indian, and Western cultures. A trip to one of the hawker centres or shopping mall food courts will be both educational and delicious.

Western Food

Burgers, lamb chops, and fish and chips are among the many forms of Western cuisine available in Singapore. Mcdonalds used to sell a burger called "Nasi Lemak Burger" to cater to the tastes of the locals.

Malay Food

Dine into Malay cuisine to learn about Singapore's rich past and enjoy its tapestry of cultures. Malay food is characterised by a broad variety of native spices, best represented by spicy pastes like rempah and sambal and is usually slow-cooked over low heat, with influences from various parts of Malaysia and Indonesia. The Malay community enjoys heavily seasoning their rice and noodle dishes, as well as deep frying their snacks (a method native to Southern China and the Mediterranean), and sweet syrups, coconut milk, and gula melaka in their sweets (palm sugar).

Indian Food

Indian cuisine encompasses the Indian subcontinent's diverse and rich culinary traditions. Tamil Muslim cuisine, South Indian and North Indian cuisines, and other regional traditions are also part of Indian cuisine in Singapore. Many of these Indian-inspired dishes have been influenced and adapted by the culinary traditions of other Singaporean ethnicities. Vegetarian cuisine has a long history in Indian cuisine, and it is a staple of Indian festivities such as Pongal and wedding celebrations.

Chinese Food

The first evidence of Chinese influence in Southeast Asia dates back a thousand years, but it wasn't until the 19th and early 20th century that the port of Singapore drew an influx of migrants from Southern China.Through their cuisines, learn about the Cantonese (famous for their delicious dumplings, rich marinades, and deep frying), Hainanese (their popular chicken rice sport global influences), Hakka (famous for their 'abacus beads' and yong tau fu), Hokkien (best known for fried noodles and nutritious soups), and Teochew (known for their rich braised dishes and light, steamed seafood) people, and