Singaporean food thing

lenzong

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Malay food

All photos taken from flickr

Indian food

Food of Singapore

Indian food has its roots in Indian provinces such as Punjab, Bengal and Delhi. It is typically spicy in nature, much spicier than Malay food. Notable dishes include roti prata, chapati, papadam and curry dishes such as fish head curry.

Malay food originated in places around the Malay Archipelago. This type of food is typically quite spicy. Famous dishes include nasi lemak, mee goreng, laksa and satay.

Food is a huge part of Singaporean culture. Arguably one of the most diverse cuisines of the world, it is a great example of ethnic diversity in Singapore. In fact, the term Singaporean food is just a melting pot of different cultural dishes. These include Chinese, Malay, Indian and Eurasian dishes.

Eurasian food

Chinese food

Chinese food is mainly just rice and noodles. These originated in Chinese provinces such as Hainan and Fujian, but have been modified voer the years to suit local tastes. Immigrants from Hainan Island brought along dishes such as Hainanese chicken rice, while people from Fujian introduced Hokkien noodles.

Eurasian food is a fusion of eastern and western dishes. This can be traced as far back as the 1800s, where local dishes were modified to suit the tastes of British colonial masters. This resulted in egg tarts and beef stew.