Like all Chinese people, "eating" is a very important part of the life of Singaporeans. Singapore prides itself as a "food paradise." Like Hong Kong, Singapore is a model of the fusion of Eastern and Western cultures in Asia, which is particularly evident in the realm of "eating." In investment immigration to Singapore, you can enjoy cuisines from around the world. No matter where you come from, you can always find food that suits your taste in Singapore.
Of course, the most distinctive foods in Singapore are those made by locals, including Chinese, Indian, and Malay cuisines. Since the ancestors of Singapore's Chinese mainly came from Fujian (mainly from the Minnan and Chaoshan regions), Guangdong, and Hainan, the Chinese food here is primarily based on dishes from these areas, such as Hainanese chicken rice, stuffed tofu, char kway teow, bak kut teh, and Hokkien noodles. Influenced by the local Malays, Singaporean Chinese cuisine also incorporates some characteristics of Malay food, such as a tendency towards spiciness and the use of curry, with dishes like curry chicken and curry fish head being among my favorites.
Singaporeans love spicy food, and it is hard to imagine that their ancestors came from southern China, as it is generally believed that southerners rarely eat spicy food. Especially in such a tropical country, it seems incredible that they would eat such spicy food, adding heat to heat. However, it is a fact that Singaporeans always have a plate of pickled chili (dried chili soaked in soy sauce) to dip their food in. A Singaporean client of mine, who has been working in China for an extended period, would ask the restaurant staff for pickled chili when dining out. When they did not know how to prepare it, he would go to the kitchen himself to get it, insisting that he needed it to enjoy his meal. I specifically inquired with some Singaporean friends about this and received various answers. Overall, there are two main explanations: one is that they are influenced by Malays and Indians, whose foods are primarily spicy; the other is that it is beneficial for health, as chili can burn off excess fat.
In addition to authentic Singaporean Chinese cuisine, with the influx of more immigrants from mainland China, we can now also enjoy foods from various regions of China in Singapore, such as Sichuan hotpot, northern dumplings, and Shanghai cuisine. However, these are not very mainstream and can only be found in specific restaurants.
If you are a food lover, you must not miss the opportunity to taste Indian and Malay dishes in Singapore. Although they may look strange at first, they have unique flavors worth trying. For example, satay (similar to grilled lamb skewers brushed with curry sauce) made by Malays and Malay fried rice, as well as Indian pancakes and lamb soup, are among my favorites.
Singaporeans generally eat at places called hawker centers, which are distributed across residential areas, commercial centers, subway stations, and large shopping malls. Each hawker center has many stalls selling different foods, while providing public tables and chairs for dining, somewhat similar to the cafeterias of large companies or schools in China. Basically, all stalls in hawker centers offer similar items, such as mixed rice, noodles, stuffed tofu, chicken rice, Malay rice, Indian rice, and so on. Notably, every hawker center must have a stall selling beverages. Due to the hot weather, it is common for diners to order a drink with their meal. Eating at hawker centers is also quite economical, with each meal costing around 3 to 5 Singapore dollars.
