Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.

Influences include the cuisines of the Malays, the Chinese and the Indians as well as Indonesian, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from neighbouring regions such as Japan, Korea, and Thailand are also present.

In Singapore, food is viewed as crucial to its national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/vegans. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.

Other than local Singaporean cuisine, it is also common in Singapore to find restaurants specialising in cuisine from a great variety of countries around the world.

Satay

Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond.

Learn More

Chicken Rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes.

Learn More

Rojak

In Malaysia and Singapore, fruit rojak typically consists of cucumber, pineapple, jícama, bean sprouts, taupok (puffy, deep-fried tofu) and youtiao (cut-up Chinese-style fritters). The dressing is made of water, belacan, sugar, chilli and lime juice.

Learn More

Indian Rojak

In Malaysia, mamak rojak is associated with Mamak stalls, which are Muslim Malaysian Indian food stalls where rojak mamak is a popular dish.

Learn More

Kaya Toast

A dish consisting of two slices of toast with butter and kaya (coconut jam), commonly served alongside coffee and soft-boiled eggs.

Laksa

Noodles served with an orangey-yellow colour spicy soup stock, flavoured with coconut milk and dried shrimp, topped with ingredients like cockles, prawns and fishcake.

Chilli Crab

Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce.