The delectable mix of flavours inspired by a variety of cultures is what makes the Singaporean cuisine so unique. Immigrants have always played an enormous role in the history of Singapore and the easy access to the country via the seaport has only multiplied the fact. A mix of Chinese, Indonesian, Malay, Indian, and a few Western influences have all created the Singaporean cuisine into something that is profoundly delicious.
The Flair, The Flavours, The Fusion
While it is correct to say that Singapore doesn’t have a cuisine distinctly from the country itself, whatever is served is done so with a flair only Singapore can provide. The Asian twist is the charm.
As with any country, there are a few firm favourites on the menu. Ordering these dishes up will surely provide you with the full Singaporean dining experience. Hainanese Chicken Rice, Chilli Crab, BBQ Stingray, and Rojak rank high in the taste stakes; however, a visit to the area without feasting on Kaya Toast for breakfast is nothing short of sinful.
Kaya Toast – The Sweet and Savory Choice
A breakfast delight that will surprise you. The toast is layered with a thick spread of butter and Kaya, which is a sweet jam-type confectionery traditionally made using eggs, coconut, and palm butter. On its own, that sounds delectable, but when used in the way intended, it seems a little less appealing. The toast is served as a side to soft boiled eggs which are sprinkled with white pepper and soy sauce. The toast is traditionally used as a dipper of sorts. While the mish-mash of ingredients and the sweet and savoury components may have you grunting in distaste, the actual flavour bomb experience is something that you won’t find anywhere else in the world. Order it up at least once and experience Singapore’s delicious flavour sensation at its finest.