Food in Singapore

    Singapore food is a tasty tale about a country's unique cultural tapestry, and the way individual strands have woven into others, and changed hue in the process. Food preparations that came to Singapore from India, China and other countries in the region may still bear the original names - but they are indelibly transformed by being 'Singaporeanised'.

To Singapore's cultural tapestry, add the country's compactness, and a great transport system which makes getting around it so convenient. Finally, add Singapore's uncommonly strict public hygiene and food preparation rules, which make eating out - anywhere on the island - a risk-free proposition.

Local Desserts

Singapore's desserts are even more colourful - literally - than its main courses. They're hot or cold, sticky or clear, wobbly or firm, healthy or sinful.

Tea & Coffee

Singapore's coffee and tea (known as kopi and teh respectively) stalls have come a long way. In the early days, they'd serve the basic combinations of tea with milk and sugar, tea with sugar only (teh-O), tea with milk and no sugar (teh kosong), tea with evaporated milk (teh si) and so on.

Peranakan Cuisine

Toward the end of the 19th century / early 20th, there were Chinese traders who settled in Malacca, Penang and later, in Singapore. Because there was a shortage of Chinese women, many of these men married Malay women, and this led to the creation of a community cal led the Straits Chinese (Peranakan) where the men are known as 'Babas' and the womenfolk, 'Nonyas'.

Festive Foods & Flavours

Singapore's unique cultural tapestry means that this is the place for cultural festivals, all year round. And because all these festivals are native to Singapore, there is increasingly a tendency for everyone to celebrate (in some manner or form) every festival!