FOOD

Singapore is considered the food capital of Southeast Asia and has been heavily promoted by the Singapore Tourism Board as an attraction for tourists. Eating is a national pastime and food a national obsession.

Singaporean cuisine is an example of diversity and cultural diffusion in Singapore, with a fusion of Chinese, Indian, Malay and Tamil influences. In Singaporean hawker stores, for example, chefs of a Chinese ethnic background might experiment with Indian influences such as tamarind, turmeric and ghee, while an Indian chef could serve a greater amount of coconut products.

This phenomenon makes the cuisine of Singapore significantly rich and a cultural attraction. Most of the prepared food bought outside home is eaten at hawker centres or food courts rather than at actual restaurants. These hawker centres are relatively abundant which leads to low prices and encourages a large consumer base.

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.