Beyond Horizons

SINGAPORE FOOD GALORE

Read it! Find it! Eat it!

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Ask any Singaporea­n what the best thing about Singapore is, and their answer will likely be “the food”.

Singapore is renowned around the world for being a food paradise, and justly so. Eating is the number one activity here, and you can see this from the smorgasbor­d of dining options available here, from gourmet French restaurant­s to casual Japanese fast-food joints. Hungry at three o clock. in the morning? Not a problem. You’re spoilt for choice on where to go for a good, late night snack.

But what is at the heart of the food culture here is the truly unique local cuisine, featuring a stunning array of dishes born from a natural fusion of ethic flavours.

Born From Different Cultures

Since its colonial beginnings as a British port, Singapore has been home to Chinese, Malay, Indian and European settlers. Each group brought with them their traditiona­l cuisine and interestin­g techniques . But over time, with the mingling of the races, the borrowing of flavours from each other, adapting recipes, or even creating new dishes altogether has ceated such a blending and fusion of flavours, that the result is a truly unique cuisine that cannot be found anywhere outside of Singapore and Malaysia.

Must-try Dishes

Singapore’s local cuisine is extremely rich because it is made up of all the ethnic cuisines which have been influenced by each other. These include even the Eurasian and the Peranakan cultures. However, there are a number of favourites that most Singaporea­ns will agree are the classic dishes that represent Singapore best.

Chilli Crab is beyond a doubt one of Singapore’s favourite dish. Seafood is great in Singapore, and nothing is better than fresh Sri Lankan crabs stir-fried in a sweet and spicy chilli gravy with egg. Soak up the gravy with buns or a baguette to maximize the taste.

There are those who argue that Hainanese Chicken Rice is the true favourite. Chinese immigrants from the island of Hainan brought this simple dish of steamed chicken served with rice cooked in chicken stock. But the recipe has since changed radically to include both steamed and roasted chicken, a sweet dark sauce, spicy chill and ginger paste and stir fried baby kai lan to go along.

Another Chinese dish with a similar evolution is Char Kuay Teow. Flat rice noodles are stir-fried with eggs, cockles, Chinese sausage and vegetables in a dark sweet sauce and spicy chilli. Fried lard is key to achieving its savoury taste but many stalls have stopped using it to offer healthier versions.

The Peranakan culture, a subculture formed from the intermarri­age of Chinese and Malay settlers, has also contribute­d to the rich cuisine

here. One of their more popular dishes is Laksa, rice noodles cooked in a spicy coconut curry. Combining Chinese and Malay ingredient­s and spices, the Singaporea­n dish also adds dried tofu, prawns and cockles for a richer taste.

Another dish invented by Peranakan culture is Kaya Toast. A favourite choice for breakfast, Kaya is a sweet Peranakan coconut and egg jam, spead over a thinck toast which has been warmed on a griddle. Kaya toast is usually paired with coffee and a soft-boiled egg.

Also widely eaten for breakfast is Nasi Lemak, a Malay dish comprising steamed coconut rice wrapped in banana leaf, typically topped with fried fish or chicken, dried anchovies, peanuts, cucumber and a spicy chilli sauce. The fragrant coconut rice is popular with all Singaporea­ns and recent versions of Nasi Lemak inlcude fish ball, luncheon meat and many other accompanim­ents.

The Roti Prata is a local variation of the Indian “paratha”, prata is a savoury pancake cooked on a hotplate. This dish cannot be found in India and is usually prepared such that is is crispy but airy. Traditiona­lly this is eaten with mutton curry. Today’s pratas come in various versions, filled with minced mutton, known as murtabak or with an egg filling – much like an omelletee prata. Contempora­ry versions of the prata include cheese prata, chocolate prata and condensed milt prata – what a treat!.

Finally, no dish describes Singaporea­n culture or its flavours like the Rojak. Authentica­lly a Malay fruit salad in a peanut sauce, the rojak of the 21st century throws together a group of raw and cooked ingredient­s like , cuttlefish, dried tofu, dough fritters or you tiau along with thecucumbe­r and pineapple. What a feast for the senses.

Drinks

Drinks are often forgotten by food enthusiast­s but Singapore is also home to many unique. Its most famous export is the Singapore Sling,a pink cocktail comprising gin, pineapple juice and cherry brandy. It has become the signature drink of Singapore, such that it has earned a place in bars around the world.

But for a taste of something you can’t get anywhere else, try Teh Tarik, a popular tea made

with evaporated milk, the making is as enjoyable as the drinking. This tea is made by pouring piping hot tea many times from one metal container to another from as high a height as possible. The more the tea is “pulled”, the more foamy and light it tastes. Another version, Teh Halia, uses ginger.

If the weather’s hot though, then there’s nothing like a refreshing sugarcane drink. Vendors stack fresh cut sugarcanes from the farm and squeeze the stems on the spot to make the drink. No sweeteners are needed for this drink—sugarcane juice is sweet and natural! For an added twist, get them to put in some freshly squeezed lemon zest!

If the spicy food has irritated your throat, order a Barley Drink. The Chinese believe that this soothing drink, made from boiled barley grain, cools down an overheated body.

Where To Find The Food

Local food is easy to find. Every mall typically has at least one or more air-conditione­d food courts featuring an assortment of different stalls, each selling one type of dish. This can be a good introducti­on as most food vendors at food courts speak English. In particular, the Food Republic chain of food courts is of very high quality in terms of food and atmosphere.

However, to really taste the best in local food, you will have to venture out into the traditiona­l hawker centres in the heartlands of Singapore and hunt down the “famous stalls” selling the best versions of each dish. If you don’t have a friend to recommend you locations, try picking up a copy of “Makansutra”, a guide to the best local food stalls and restaurant­s in Singapore.

Things To Know

Singaporea­n dishes were born as street food, sold by itinerant hawkers going from street to street. Even though these food stalls are now housed in permanent locations, expect the food culture to be very casual. Food is whipped up in a matter of minutes and plated without fuss.

Food safety is generally not an issue of concern in Singapore. The open-air style of cooking may take some getting used to, but all food stalls are certified for hygiene by the National Environmen­tal Agency and will display a label showing their grading. Make sure you always bring a packet of Kleenex though because you won’t get any serviettes.

Eating at a hawker centre or food court at peak hours requires some finesse, because these places are often fully packed. You will have to be eagleeyed in spotting a table where a group is finishing and preparing to leave. Singaporea­ns generally don’t mind if you ask to wait by their table; this is something they expect. Once you have a table though, you’ll have to guard it. If you have someone with you, you can take turns to buy food. If not, leaving an item like a packet of Kleenex usually signifies that the table is taken.

Lastly, don’t be afraid to get messy! Singaporea­ns are not particular about table etiquette at all because it’s all about enjoying the food. Don’t be afraid to use your fingers, especially if you are eating seafood.

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