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Concept
Singaporean cuisine
Summary
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Influences include the cuisines of the Malays/Indonesians, the Chinese and the Indians as well as, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from neighbouring regions such as Japan, Korea, and Thailand are also present.
In Singapore, food is viewed as crucial to its national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/vegans. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.
In addition to venues serving traditional Singaporean food, restaurants serving cuisine from a diverse range of countries worldwide are also common in Singapore.
Since its founding as a British port in 1819, Singaporean cuisine has been influenced by different cultures due to its position as an international shipping port. Singapore is geographically located in between the Pacific and Indian oceans but it also has the shape of a peninsula and an island at the same time, where various cultures and trades used to and continue to occur. Indonesia is located to the south, Thailand, China, the Philippines and Malaysia are located to the north and India is located to the west. Since Singapore's geographical position is surrounded by various Asian countries, there is much diversity in food and culture.
The culture of Singapore is made up of diverse influences from different continents and countries. Hence, the Singapore cuisine can be said to be culturally enriched.
Official source
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