Food is viewed as central to the country’s cultural identity and is something of a national obsession. It’s a constant topic of conversation and, for many, eating out is an everyday affair, be it at the many hawker’s markets, malls or restaurants.
Singapore is renowned for its hawker markets, the ultimate destination for experiencing the breadth and depth of the country’s cuisine. These are collections of small stalls often specialising in one or two signature dishes, from Chinese to Indian to Malaysian to Peranakan or Nonya style cooking.
Nonya cooking is a distinct cuisine that developed when local Malay women married Chinese merchants and labourers. It is the fusion of Chinese-Hokkien ingredients and Malay herbs and spices. The dishes are often hot and spicy and many dishes start with a rempah or spice paste made with a combination of chilli, spring onion, lemongrass, candlenuts, turmeric and belachan.
Eating is a communal activity, be it at home or out at a restaurant. Dishes will always be served all at once, with individual portions of rice served, and shared.
Singapore has many distinctive dishes; these include otak-otak (fish cooked with coconut milk, chilli paste, galangal, and herbs, wrapped in a banana leaf); a fresh crunchy salad called ; popiah (soft spring rolls); fish head curry, often eaten from a banana leaf; and the renowned , stir fried with garlic, sugar, tomato sauce, soy sauce and chilli.
Tropical fruit is a great way to finish a Singaporean banquet, but a food-obsessed country has many of its own recipes as well, including bubur cha-cha, a colourful mix of tapioca, sweet potato, beans and coconut milk.
Singaporean Food Safari recipes
Food Safari's Hainanese chicken rice
