Singapore has a diverse culture and different ethnic groups. If there’s one thing that brings them to a common ground, it’s their food.
Being a major seaport and business hub in Asia, Singapore has always attracted immigrant workers from around Asia and the world.
At present, Chinese, Malay and Indians represent respectively 74 percent, 13 percent and 9 percent of the Singapore population. In addition, there are another 3 percent Eurasians and Peranakans.
Thanks to the cultural fusion, Singapore has got some unique cuisines, drawing inspiration from many different regional cooking styles. The average Singaporean eats around six meals a day; and food is often their main topic of discussion.
It is not hard to see why Singapore food tours attract millions of tourists from all round the globe every year. Here are some important things to know before you pack your bags for a Singapore food tour.
Decoding Singapore Cuisines
Most Singapore cuisines have three main ingredients – noodles, rice and seafood. Most dishes are actually a modified version of a Chinese, Malay or Indian cuisine. For instance, Hokkien mee is a Chinese dish cooked with rice or egg noodles. The Singaporean version of Hokkien mee also adds prawns as a main ingredient. The noodles could be cooked in a chicken-based, shrimp-based or pork-based broth. Noodles dishes are usually served with chopped vegetables, gingery tea and calamansi limeade, while most rice dishes are served with some kind of spicy curry or gravy. For instance, Biryani is often served with marinated meat or spicy chicken curry.
Enjoying exceptional dining experiences
Singapore not only offers a wide variety of delicious foods but some unconventional dining experiences. For instance, you can book The Floating Donut at Siloso Beach, Sentosa to dine on a floating boat with up to eight friends or family members.
If you want to experience the culinary expertise of celebrity chefs, Singapore won’t let your down. Many world-famous chefs, including British chef Gordon Ramsay, French chef Joël Robuchon, Taiwanese chef Andre Chiang, and Australian chef Tetsuya Wakuda have restaurants in Singapore.
Singapore also offers dark dining experience. Dining in the dark is said to enhance one’s sense of smell and taste due to the temporary elimination of vision. To make the experience even more enjoyable, some restaurants like The NOX Dine in the Dark restaurant at Beach Road would assign a dedicated waiter to check whether you can identify the menu blindfolded.
Hawking in the street is banned in Singapore. Instead, licensed hawkers can run open-aired food courts called hawker centers. Most of these centers offer a wide variety of delicious local foods at a fraction of the cost.
Locating value-for-money restaurants has never been easier
With the recent arrival of Michelin guide in Singapore, now it is easier than ever before to find a quality restaurant for every taste and budget. Every year, Michelin guide rates a select few Singapore restaurants with one-star, two-star and three-star ratings. The rating is done based on a restaurant’s food quality and pricing. For instance, you can expect good quality foods at the cheapest price at any Michelin one-star restaurant. If you would not mind paying more for an excellent culinary experience, you should head to a three-star restaurant.