What are the characteristics of Singapore cuisine?

Singapore cuisine is one of the most representative Asian cuisines, which is increasingly respected in the world. In Singapore, there are not only representative flavors of China, Malay and Indian, but also Japanese, French, Italian and Spanish cuisines, which can be said to be a paradise for gourmets.

Because of Singapore's geographical location, Singapore's diet reflects Malaysian culture, which interacts with its diversity. The western immigrant tradition brought by China, Indonesia, India, native Chinese, Viet Nam, Cambodia, the Philippines, Myanmar, and Britain in the19th century (especially Europe and Asia influenced by English and some Portuguese, called Keith) is the product of centuries of cultural integration and interaction.

In addition to bringing the original food culture, various ethnic groups have also influenced each other and even merged new features. This phenomenon can be seen in the hawker stalls in Singapore: China chefs may try a variety of condiments and ingredients, such as tamarind, turmeric and ghee, influenced by Indian culture; Indian chefs may provide dishes such as fried noodles. Coupled with the influence from different countries, it is enough to show the phenomenon of globalization and further affect Singapore's eating habits and cooking methods.