In Singapore, eating is a big deal. Singlish has a widespread term that means “die, die, must try”—”die, die, but try your best”—which conveys admiration. As an alternative to “hey, what’s up?” “Have you had anything to eat today?” is a common question.
For the most part, I followed the suggestions of the most well-known Singapore food bloggers while putting together this food hunter’s guide, which took me many weeks to complete. With this guide, you can now confidently go on a food adventure in Singapore and avoid the mistakes that both tourists and long-term residents make every day.
Foods from all around the world may be found in Singapore cuisine, as it has long been a stopover for merchants from all over the world.
Asian and European influences, particularly English and Portuguese, may be seen here after more than 200 years of colonial rule in this part of Malaysia. Four primary orientations may be identified: Ceylon, Thai, Filipino, and the Middle East. Let’s get into further depth about them.
What is “Singapore Cuisine”?
Although the Chinese make up the vast majority of Singapore’s population (76 percent), over the years, the cuisine of Chinese immigrants has undergone innovative transformations as chefs have experimented with the use of local ingredients.
As a result, traditional and local recipes may differ greatly from one another. Those who are interested in learning more about Singapore’s Chinese cuisine might read the following: The Hokkien, Teochu, Hainanese, Cantonese, and Hakka people are responsible for the majority of the items on the menu. Cantonese is also represented.
Despite the fact that 15 percent of Singapore’s population is made up of Malays, the cuisine of Singapore’s Malay community is distinct from the Malay cuisine seen in other parts of the Malay Peninsula. The most significant contributors to the alterations in the ingredients were Indonesia and China.
The vast majority of the meals are halal, and the food courts even have a distinct separation of the plates and utensils that are used for halal and non-halal cuisine. They wash it and gather it in a distinct manner.
There are culinary traditions from both the northern and southern regions of the Indian Peninsula represented in Singapore’s Indian cuisine since this cuisine has been influenced by a variety of ethnic groups from India. Only 8% of Singaporeans say they are Hindu, and most of them are migrant workers who live in housing.
As a result, the majority of the cuisine, particularly in the cultural enclave known as “Little India,” is sold at rock-bottom prices and appears unappealing to visitors.
Tiffin-Room, which is located in the famous Raffles Hotel in the heart of the city, is the ideal spot for food lovers who are looking to develop a passion for Indian cuisine (Raffles Singapore 1 Beach Rd).
The food is most typically associated with Singapore. The term “Peranakan cuisine” may throw some of us for a loop, even if we are familiar with terms like “Malaysian cuisine,” “Indian cuisine,” and “Chinese food.” Women who are the offspring of mixed marriages between Malay and Chinese people are usually responsible for the cuisine’s preparation.
Women of the Peranakan culture are referred to as “Strait Chinese” or “nenya,” whereas men are referred to as “baba.” Although there aren’t many decent venues in Singapore to sample the food of Singapore’s Peranakan history, the experience is well worth making the effort to deviate from the well-trodden tourist circuit around Marina Bay.