Singaporean cuisineSingaporean 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.
Arab cuisineArab cuisine (المطبخ العربي) is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Fast foodFast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out/takeaway. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and wage workers. In 2018, the fast food industry was worth an estimated $570 billion globally.
Oceanic cuisineThe cuisines of Oceania include those found on Australia, New Zealand, and New Guinea, and also cuisines from many other islands or island groups throughout Oceania. Since the region of Oceania consists of islands, seafood is a prominent part of the diet, with vegetables such as potatoes, sweet potato, taro and yams being the main starch. Coconut, and its derivative products such as coconut milk, coconut oil and coconut sugar, is an important ingredient in the tropics of Oceania.
Vietnamese cuisineVietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a five-pronged philosophy. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables.
Indian cuisineIndian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country.
Egyptian cuisineEgyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. ful medames, mashed fava beans; koshary, lentils and pasta; and molokhiya, bush okra stew. A local type of pita bread known as eish baladi (Egyptian Arabic: عيش بلدي) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today.
