Although it hasn’t yet achieved the global fame and acclaim of some of its neighbours, Singaporean cuisine deserves to be held high in the ranks of great Asian dining! Fusion is the secret ingredient of Singapore’s eclectic cuisine, it is a complex mixture of Indian, Hainanese, Cantonese, and Malaysian flavours, all of which combine into something fabulous and unique to the island city-state!
When you visit Singapore, you may be surprised to find the locals are all foodies at heart, the usual greeting isn’t “Hello” it’s “Have you eaten yet?”! No one goes hungry in this multicultural metropolis, you can find delicious Asian restaurants in Singapore featuring the local tastes on almost every street! So, how did this amazing cuisine get its start? The answer can be found in its unique history!
Prior to Singapore’s independence, the port city belonged to Malaysia and the first people to live there were ethnically Malay. Not long later, Indians from the southern part of India joined them. Next came the Chinese and finally, the English. By then, Singapore was on a well-established trade route, with a population made up of different cultures along with their native foods. This multicultural mix led the Chinese to add Indian spices to their Ji Tang Mian chicken broth noodles, which evolved into Laksa, a popular Singaporean dish. The word Laksa means “thousand” in Sanskrit, and is thought to refer to the large number of Indian spices that were combined with a variety of Chinese spices to concoct this tasty offering.
Another famous Singaporean dish savoured by the locals is Hainanese Chicken Rice. This simple chicken and rice dish is revered by many as being Singapore’s national dish, you can find it in almost any restaurant you walk into island-wide, from hawker centres to fancy hotel cafés. Hainanese Chicken Rice consists of chicken and rice served with hot soup and cold-cut salad. What makes the dish special goes beyond its simplicity to how it is made- the same technique used to cook Peking duck is applied to the chicken and rice! The broth the chicken is cooked in is used to cook the rice, then reduced and hot chilli oil is added to make a soup. Like Peking duck, the crispy skin is served over the juicy chicken fillets to add a crispy texture to the tender white meat. The sumptuous results are then served with spicy chilli sauce and ginger paste.
The unusual mixture of cultures present on the island also had an effect on Singapore’s beverages. Now available all around the world, Masala Chai is a favourite of tea lovers everywhere. Masala Chai originated in India and was warmly welcomed by the Malay in Singapore. It was their idea to add coconut milk, or later on, condensed milk, which resulted in the rich and creamy Teh Tarik, which means ‘poured tea’ in Malay. Before drinking, the tea is first cooled down by pouring a mug full of the tea into another mug from a specific height. This results in a drink that is considered to be at just the right temperature to be enjoyed as well as forming a creamy, delicious foam on the surface.
Come to Singapore and bring your appetite!
