Singapore Food Guide: An Overview

Singapore provides an epicurean feast for the adventurous food lover. There are three main cuisines: Malay, Indian and Chinese, all of them major culinary traditions in their own right but have acquired a distinctly 'Singaporean’ flavour. 

The Malay dishes are actually an interesting blend of Thai and Indonesian cooking and tend to be fairly spicy. Coconut milk is used extensively and so are a host of chillies, condiments and herbs. So watch out if you have a weak stomach.    
Indian food makes use of a wide range of spices too, but all of them are not hot and fiery. There are two types: North Indian with it’s subtle flavours tends to be heavy though not hot and the lighter South Indian which with it’s mustard seeds, curry leaves, pepper and  chillis can have you panting desperately for water.

 Chinese cuisine, with its rice, noodles, dimsums, soups and amazing range of dishes- is also a major cuisine of Singapore, with all the main regional food of China adequately represented. You’ll come across all popular Chinese dishes, and if you’re really keen, some unusual ingredients too- sea cucumber, bear’s paw, bird’s nest…ingenuity is the spice of life.

Other than these, Nonya (or Peranakan, also called Straits Chinese) cuisine is also available, with its chillies, coconut milk and 'belachan’ (dried shrimp paste). Nonya food combines Chinese, Malay and other flavours and if you’re fond of trying new foods, give it a shot.