Multicultural Influence in Singapore Cuisine


The ethnic diversity of the nation bears a strong influence on the cuisine of Singapore. Singapore offers gourmands a wide variety of multicultural cuisine. The multicultural cuisine ranges from traditional rice noodle soup to American beefsteak and humburger. Multicultural influence in Singapore cuisine can be best noticed in the roadside hawker stalls, which are well known for experimenting on different forms of food.

A Chinese chef is often found experimenting with Indian influences like tamarind, turmeric and ghee. The Indian chefs are also blessed with the liberty to use Chinese influences in their coking styles. Singaporean dishes bear a close resemblance with the cuisine of Malaysia due to the close historical and cultural ties that have always existed between the two nations. Singapore multicultural influenced cuisine is considered to be a major attraction of the state. Our site focussingapore offers detailed information about multicultural influence in Singapore cuisine.

Fish head curry:This recipe bears special adherence to Indian and Chinese roots. The head of an ikan merah popularly termed as the red snapper is cooked in hot water along with vegetables to take the form of a curry. The fish head curry is generally eaten with rice or bread.
Satay bee hoon: This fusion dish comprises of rice vermicelli served along with peanut satay spicy sauce.
Spicy Kangkung: The leafy green vegetables are deep-fried in sambal to prepare this multicultural influenced dish.

Tauhu goreng: In this dish fried tofu is served with sweet sauce.
Singapore-style Western food: The western cuisine served in Singaporean style is very popular among the people. The western dishes were cooked in a different style to serve the local palates during the time of the British colonial era. Stewed pork chop here is cooked with tomato sauce and served along with green peas.

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