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It
would not be at all surprising if the phrase
'eat to your heart's content' originated
from New Asia - Singapore. Because in
Singapore's multi-racial melting pot, all
the various Asian cuisines compete in the
battle of the taste buds: Malay, Chinese,
Indonesian, Peranakan, Indian,
Thai, Japanese and Korean.
Chinese
To most Chinese, asking,
"Have you eaten?" is the same as
asking, "How are you?" This is
because to the Chinese eating, or rather
eating well is a way of life, almost akin to
a birthright. This is reflected in their
distinctive cooking, which varies from one
dialect group to another. Almost all the
Chinese regions are represented in
Singapore, with certain choice of culinary
delights having household reputations. One
thing worth noting is that the Chinese are
particular about gesticulating with
chopsticks, such as pointing them at anyone
at the meal table or leaving them 'standing
up' in a bowl of food.
Malay / Indonesian
Food
The Malays of Singapore has the distinction
of skillfully combining the cooking methods
of their northern and southern neighbors -
the Thais, the Malaysians and the
Indonesians. Many of their dishes are
enriched with tasty coconut milk sauces.
Another vital ingredient is 'belachan', a
dried shrimp paste that, together
with pounded fresh chillies, has become the
national favorite sambal 'belachan'. A wide
range of spices and herbs like lemon grass,
tamarind and coriander contribute to Malay
cuisine, especially their delicious curries.
Indian
Singapore's most famous Indian
dish, the fish head curry, is not
Indian. A regional creation, the fish head
curry, however reflects Indian cooking
through the complex use of spices (not all
hot and spicy) with delicate flavor. The
main difference between Northern and
Southern Indian cuisine is that Northern
food is less spicy and more subtly spiced
than southern food. The South Indian food is
also distinctive in its use of curry leaves
and mustard seed, with coconut milk, yoghurt
and oil used rather than the Northern cream
and ghee.
Nonya
 Nonya
or Peranakan food is the closest Singapore
has to an indigenous cuisine. Nonya food
combines Chinese, Malay and other influence
into its own unique blend. By blending
Chinese ingredients with Malay herbs and
spices, Nonya dishes are imaginative, tasty
and often extremely subtle. Chillies, 'belachan'
and coconut milk are central to the
unique flavors of Nonya dishes. To taste the
delights, try specialty restaurant off
Tanjong Pagar and Jalan Sultan.
Seafood
Singaporean seafood is the stuff
dreams are made of. A trip down to the
seafood restaurants along East Coast
Parkway, especially the East Coast
Seafood Centre would amply prove this
fact. Fresh succulent sea food in exotic
abundance from Chilli crabs, Black
pepper Prawns and steamed Fish to Crispy
Baby Squids are mouth watering delights. Black
Pepper Crabs and cold lobster Salad may
some home how taste better than ever.
Other Asian Food
Name an Asian cuisine and
Singapore has it. This is not only a sign of
its cosmopolitan nature but also of the
ravenous appetite of its population. Crowd
favorites include Thai, Vietnamese,
Japanese, Korean and even Mongolian
food.
Western Food
Scattered within most of the
popular eating centers of Singapore, like
Holland village, Boat Quay, Clarke Quay and
in the hotel belt of the Orchard Road
corridor, you will find French, English
Mexican, Mediterranean and Middle
restaurants, all serving first-rate Western
fare. There is even a Brazilian restaurant
in Bukit Timah.
New Asia -
Singapore Cuisine
The latest entrant to out food
paradise is New Asia - Singapore cuisine. An
attempt to marry the best of both Asian and
Western, New Asia - Singapore cuisine is for
more adventurous palates. Let your
adventures begin in Doc Cheng's at the
Raffles Hotel and Paolo & Ping's in
Royal Crowne Plaza Singapore.
Herbal Food
Herbal food reflects the Chinese
approach to health. A delicate balance of
Yin and Yang. Soups are simmered till they
are clear, chicken is cooked till its
essence is gathered and roots are boiled
till they remedy one ailment or the other.
Start your discovery at the Imperial Herbal
Restaurant located at the Metropole Hotel
(behind Raffles Hotel).
Vegetarian Food
A meatless diet might satisfy
many people's pre-occupation with food and
health but apart from strict Buddhists and
many Indians, few are vegetarian. Some of
the most imaginative vegetarian fare can be
found along Tanjong Pagar, Serangoon Road
and Holland Village.
Tropical Fruits and
Juices
With Singapore's bounty of
tropical fruits, you can choose to have them
at the end of a sumptuous meal or as a
healthy juice to go with your lunch or
dinner.
Hawker Centers
Hawker centers are where you will
find a veritable feast of Chinese, Malay
and Indian treats. Place your orders
at each stall; state your table number and
your selections. Most hawker centers have
numbers on each table. However, self-service
is practiced in some hawker centers and food
courts. Sharing a table with strangers is a
common practice. Chinese dishes come with
chopsticks, though fork and spoon will be
made readily available on request. When
ordering seafood, visitors should ask for
the exact price they will be charged for the
dish to avoid any misunderstanding.
Some favorite hawker centers in the city
area include Bugis street, Lau Pa Sat and
Maxwell Road market.
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