singaporean food

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[1] and the largest ethnic group, the Chinese, as well as Indonesian, Indian, Peranakan, and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from other regions such as Sri Lanka, Thailand, and the Middle East are also present.

In Singapore, food is viewed as crucial to 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. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.singapore cuisine

Other than Singaporean cuisine, it is also common in Singapore to find restaurants specialising in cuisine from a great variety of countries around the world.singapore cuisine

* Hainanese Chicken Rice
* Chilli Crab
* Laksa
* Char Kuay Teow
* Hokkien Prawn Mee
* Barbecued Stingray
* Fish Head Curry
* Satay
* Char Siew Rice/Noodles
* Oyster Omelette
*Breakfast Special
*Bak Kut Teh and Rice
*Kaya Toast with a Cup of Local Coffee
*Nasi Lemak
*Roti Prata and Teh Tarik
*Desserts for the Sweet Tootha
*Best Bak Kut Teh stalls:
*Fried Carrot cake
* Dim sum
* Kaya Toast and Soft-boiled Eggs
*Crabs (Chilli or Pepper)
*Laksa
*Curry Fish Head