Singapore has a rich cooking tradition.
Singaporean food is tasty, delicious and some hot and spicy. This culinary treasure is the sum total of thousands of households
reflecting the different food traditions of Singapore's parent
cultures consisting of Malay, Chinese, Indian and English - as well as Portuguese,
Dutch, American, Korean, Thai and Indonesian cooking influences.
Instead of a clash of cultures, we have a unique culinary heritage
that boasts well-loved and memorable dishes such as Singapore Chicken
that is unlike any country's; coconut noodle, laksa recipe, that has found
fans as far away as Australia and England; Singaporean inventions such
as Ponggol chili crab; a Chinese New Year raw fish salad and a truly
multiracial indian rojak and mee goreng recipe cooked up by an Indian stall holder using
Chinese noodles, Western sauces and loved by all races. Diverse
cultures aside, there have been influences at work throughout our
history that have created the food of modern Singapore which are easy
and simple to cook.