Category : Singapore

Most Asian cultures are rice- or noodle-focused, but in Singaporean Cuisine they’re both. Noodles are typically served stir fried or in soup.
Singaporean cuisine is diverse and contains elements derived from several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of the native Malays, the largest ethnic group, the Chinese. Also the third largest ethnic group, the Indians as well as Indonesian, Peranakan and Western traditions. Influences from other regions such as Sri Lanka, Thailand and the Middle East are also present.
The dishes that comprise “Singaporean Chinese cuisine” today were originally brought to Singapore by the early southern Chinese immigrants. They were then adapted to suit the local availability of ingredients. These recipes absorbed influences from Malay, Indian and other cooking traditions.