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Singapore's Culture and Food

Singapore is a mixture of an ethnic Malay population with a Chinese majority, as well as Indian and Arab immigrants. There also exist significant Eurasian and Peranakan (known also as 'Straits Chinese') communities.


Singaporean cuisine is an example of diversity and cultural diffusion, with influences from Chinese, Indian, Malay and Tamil cuisine. In Singapore's hawker centres, traditionally Malay hawker stalls selling halal food may serve halal versions of traditionally Tamil food. Chinese food stalls may introduce indigenous Malay ingredients or cooking techniques. This continues to make the cuisine of Singapore a significant cultural attraction.

Local foods are diverse, ranging from Hainanese chicken rice to satay. Singaporeans also enjoy a wide variety of seafood including crabs, clams, squid, and oysters. One such dish is stingray barbecued and served on banana leaf with sambal or chili.

Amongst locals, popular dishes include bak chor mee, mee pok, sambal stingray, laksa, nasi lemak, chili crab and satay. All of these dishes can be found at local hawker centres around Singapore.

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