Singapore Food

Singapore is a truly international food city. In the shopping centres, you could think you were anywhere in the world, as you look around and see well known brand names from just about every nation, and you will pay accordingly. Then you can go to the food centres and you will see perhaps the true Singapore food variety. The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. It is heavily influenced by Malaysian, Chinese, Indian (specifically southern Indian styles), Indonesian, and even Western traditions since its founding by the British in the 1800s. It is said to be similar to the diverse cuisine of Penang at North Malaysia as most of the foods in Singapore can also be found in the state of Penang. In Singaporean hawker stores, for example, chefs of a Chinese ethnic background might experiment with Indian influences such as tamarind, turmeric and ghee, while an Indian chef could serve a greater amount of coconut products.
This phenomenon makes the cuisine of Singapore significantly rich and a cultural attraction. Most of the prepared food bought outside home is eaten at hawker centres or food courts, examples of which include Lau Pa Sat, Newton Food Centre and the Tekka Centre and even in the basement of many shopping centres rather than at actual restaurants. These hawker centres are relatively abundant which leads to low prices and encourages a large consumer base. I think I enjoyed the best murtabak I have ever eaten at the Tekka Centre nearly 3 years ago, but have been unable to have any success in finding the same cook there on subsequent visits. I continue to return, in the hope that one time he will be there, even though I have recently discovered that the Tekka Centre is to be renovated and will be closed for around 16 months from this February. It is not the most salubrious surroundings to dine in as the fruit and vegetable market is in the same building and by evening the resulting fragrances are quite strong! It is, however, easy to access, with Little India MRT right next door.
You can also find cheap restaurants within their own ethnic areas, which do a roaring trade, with people often queuing on the street during peak times. Because it is often viewed by her population as central to Singapore's national identity and a unifying cultural thread, Singaporean literature often declares eating as a national pastime and food a national obsession. Food is a constant topic of conversation among Singaporeans who like to comment on the food they have eaten and the eateries around the country. There are some religious dietary strictures as Muslims do not eat pork and Hindus do not eat beef; there is also a significant group of vegetarians. Nonetheless, 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 that prepare Chinese food in a way that conform to Muslim dietary preference.
Food in itself has been heavily promoted as an attraction for tourists. It is usually promoted by various initiatives undertaken by the Singapore Tourism Board or the associations it deals with as one of Singapore's best attractions alongside its shopping. The government organises the Singapore Food Festival in July annually to celebrate Singapore's cuisine. The multiculturalism of local food, the ready availability of international cuisine, and their wide range in prices to fit all budgets at all times of the day and year helps create a "food paradise" to rival other contenders claiming the same moniker. The availability of a variety of food is often aided by the fact that Singapore's port lies along strategic routes.
The cuisine bears some resemblance to the cuisine of Malaysia due to the close historical cultural and geographic ties between the two countries. However, there are also significant differences. While a number of dishes are common to both countries, the way the dishes are prepared is often different. This is due to numerous evolutionary forks in their development, which gave rise to unique tastes pertaining to each country's cuisine.
As Singapore is a small country with high population density, land is scarce and is mainly devoted to industry and housing. Most of the agricultural produce and food ingredients are now imported from other countries, although there is a small group of local farmers who produce some leafy vegetables, fruit, poultry, and fish.

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by oldfartz99
(partially sourced from Wikapedia)