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  • Last Updated: 25th July 2013

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Singapore - Food & Drink

Whatever style of dining you desire, Singapore delivers. Singaporean cuisine is a tasty blend of Asian, colonial (British, mostly), Chinese and Malay influences. In Singapore, eating is considered a national pastime, so highly do they value dining - both in its communal experience, and in the spiritual value attached to the meal’s nutrients.

Whether you eat in hawker centres (street food markets) or high class restaurants, you’ll find strict hygiene levels, the freshest of produce, and efficient, smiling service.

In the hawker stores, immigrants from China, Thailand and India offer spicy stews, pork ribs and fresh seafood with noodles. Food Courts in the malls and shopping centres offer cheap, fast food, with lots of vegetarian options, egg noodles with minced pork (don’t ask for Singapore Noodles - the dish isn’t known in Singapore!), Cantonese rice porridge, and delicious Malay staples such as Nasi Goreng, Padang and deep fried prawn crackers. In general, Malay dishes are made with coconut milk and hotter spices.

Tamil Indian influences can be seen in many of Singapore’s curry houses, serving wonderful Nasi Biryani - a hearty concoction of Basmati rice, mutton, vegetables and spices. As an obvious rule of thumb, you simply head to the Republic’s various ethnic neighbourhoods (Little India, Chinatown etc) for the best regional cooking.

Seafood specials include chili crab, fish head curry, barbecued stingray and fried oysters - and there’s plenty of excellent seafood restaurants lining the Quays, For excellent street food, the Lau Pa Sat Festival Market’s teeming food stalls tout - and deliver- some of the best food in Singapore, served fast, fresh and remarkably cheap!