Singaporean cuisine is one of the most representative Asian cuisines and is becoming more and more famous around the world.

In Singapore, there are not only the representative flavors of the three major ethnic groups of China, Malay and India, but also delicacies from Japan, France, Italy, Spain and other countries. It can be said to be a paradise for gourmets.

Due to Singapore's geographical location, Singaporean cuisine reflects Malaysian culture and the diversity of Malaysian culture, from China, Indonesia, India, Peranakan, Vietnam, Cambodia, Philippines, Myanmar, as well as from Western immigrants brought by Britain in the 19th century

The mutual influence of traditions (especially English and some Portuguese-influenced Eurasian, known as kis) is the product of centuries of cultural blending and interaction.

In addition to bringing their original food culture, various ethnic groups also influence each other and even integrate new characteristics.

This phenomenon can be seen in hawker stalls in Singapore: Chinese chefs are influenced by Indian culture and may try a variety of condiments and ingredients, such as tamarind, turmeric and ghee; while Indian chefs may serve fried noodles

Waiting for food.

With influences from various countries, it is enough to show the phenomenon of globalization, further affecting Singapore's eating habits and cooking methods.