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Learn about the history, influences and diversity of Singaporean cuisine, which is derived from several ethnic groups and reflects the city-state's cosmopolitan culture. Discover the hawker centres, coffee shops and food courts where Singaporeans enjoy affordable and diverse dishes, and how hawker culture was inscribed as UNESCO intangible heritage.
Singapore rice vermicelli dish with whole mud crab served in a claypot and spiced milky broth. [1] Fish soup bee hoon: Noodle dish Singaporean soup-based seafood dish, served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore. Hokkien mee: Noodle dish A stir-fried dish of egg noodles and rice noodles in a fragrant ...
Singapore-style noodles are a Cantonese dish of stir-fried rice vermicelli, curry powder, vegetables, eggs and meat. They have no connection to Singapore, but are common in Hong Kong restaurants.
Learn about the history, ingredients and variations of Hainanese chicken rice, a dish of poached chicken and seasoned rice from Southeast Asia. Find out how it originated from Wenchang chicken, a delicacy in Hainan, China, and became a national dish in Singapore.
The stall became one of the first two street food stalls in the world to be awarded a Michelin Star, alongside Hill Street Tai Hwa Pork Noodle, gaining the recognition in the 2016 list for Singapore. [ 1 ] [ 4 ] This was the first time that Singapore had a Michelin Guide created for it. [ 1 ]
Learn about the fusion cuisine of Eurasians, people of mixed European and Asian ancestry, in Singapore and Malaysia. Discover the origins, ingredients, dishes and related cuisines of this culinary tradition.
Indian Singaporean cuisine refers to food and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary traditions. The great variety of Singapore food includes Indian food , which tends to be Tamil cuisine and especially local Tamil Muslim cuisine , although North Indian food has become more ...
Fujian cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the cooking style of Fujian Province. It is known for its light but flavourful dishes, especially soups, seafood, and peanuts, and has influenced Taiwanese and Southeast Asian cuisines.