Gastronomy in Singapore

Singapore’s cultural diversity is very much reflected in the variety of local food it has to offer – Chinese, Malay, Indian, Peranakan and others. The food is heavily influenced by Malaysian, Chinese, Indian (specifically southern Indian styles), Indonesian, and even Western traditions since its founding by the British in the 1800s. The cuisine bears some resemblance to the cuisine of Malaysia due to the close historical and cultural ties between the two countries. However there are also significant differences. While a number of dishes are common to both countries, the way the dishes are prepared is often different.

Hawker centres or food courts are an uniquely Singaporean phenomenon and public hawkers are culinary legends in their own right. What’s more, the food at these centres is far more hygienic than most street food anywhere else.

A wide variety of tropical fruits are available all year round, though these are mostly imports from neighbouring countries. By far the most well-known is the durian, known as the "King of Fruits", which produces a characteristic odour from the creamy yellow custard-like flesh within its spiky green or brown shell. Other popular tropical fruits include the mangosteen, jackfruit, longan, lychee, rambutan and pineapple.