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Singapore's multicultural style is hidden behind the dining table. Spicy curry fish head, fragrant Satay kebabs, delicious seafood dinner, fragrant Nyonya cuisine ... You can taste different ethnic customs of Malays, Indians, Chinese, etc. and feel the unique Singapore delicacies.

Chinese food across the ocean

In order to build Singapore, early British colonists brought in a large number of laborers from southern China, so Chinese people crossed the ocean to take root in this tropical jungle-swaying country, and China delicacies came to Singapore. Baku-gu-cha is an authentic special meal, in which pork bones are boiled with spices and herbs such as pepper, and served with plain rice, vegetables and greasy tea. It is said that the ingredients such as pepper in the soup are the key to the sweetness of the bones, which depends on the skills of each family. It is said that Hainan chicken rice was really developed in Singapore. Boil the whole chicken in water until it is tender, separate the flesh and blood, cut into pieces and arrange it on the rice. Pour soy sauce, chicken juice and sesame oil, and add seasonings such as red pepper and minced garlic to make the chicken taste fresh and sweet. However, in Singapore, Cantonese cuisine is the protagonist of Chinese food. A large number of seafood and fresh fruits, in addition to Cantonese dishes and snacks famous for steaming and frying, the most famous in Singapore is fried crabs with Chili sauce. Singapore seafood is mostly imported from Australia or Sri Lanka, and a large number of spices such as garlic juice, sugar, soy sauce and spices are used to cook with mashed crabs, such as red pepper crabs, black pepper crabs and white pepper crabs, which are hot or spicy or add umami flavor, making people choose their own preferences. There are many new restaurants in Singapore now, which pay attention to layout and decoration, highlight the combination of cement, glass, chestnut wood and running water, and emphasize the artistic conception of dining. "My humble abode" is a typical representative.

Nyonya cuisine under romantic love

It is said that Nyonya cuisine witnessed the marriage and celebration between Malays and Chinese. The descendants of Malays and Chinese in the early days were called Baba for men and Nonya for women. Nyonya cuisine naturally combines the delicious cooking of malaysian cuisine and China meals. That's why there is such a statement, to the effect that "the introversion of China's materials meets the unrestrained Malay cuisine, which harmonizes the rare passion for love in the world". Nyangra cuisine uses a lot of Nanyang spices and sauces, such as coconut milk, pepper, shrimp sauce, ground plant roots and leaves, sweet and sour fruits, etc. Among them, Laksa, the most representative, embodies the romantic and rich characteristics of Nyonya cuisine. Put noodles or rice fruit strips into the thick gravy of curry soup mixed with coconut milk, and add ingredients such as fish fillets, shrimps, bean sprouts, oil tofu, etc., which is a sweet, sour, salty and spicy lasha. The most typical home-cooked dishes in Nyonya cuisine include fried peanut tofu and braised chicken with black fruit.

Malay style wrapped in banana leaves

Malays were the first people to live on Singapore Island. During the British rule, Malays who originally lived in the estuary of Singapore were dispersed, so they gathered in Gey lang in the east to work in the local lemongrass farm and coconut shell processing plant. Malay cuisine is deeply influenced by living habits and natural environment. Malays like to barbecue at home, grilled fish and grilled chicken are quite common, and Satay is a refreshing and simple snack. Cut the salted sheep, chicken and beef into pieces, sign them, roast them until the meat is greasy, and then dip them in thick peanut butter, which has a special taste. The dense coconut grove in the natural environment also affects the dining of Malays. Malay coconut milk rice is wrapped in banana leaves, cooked with coconut milk, served with crispy dried fish, cucumber and side dishes, and sprinkled with small red pepper. OtakOtak is the most common Malay snack, in which fish, coconut milk and Chili sauce with pickled spices are wrapped in banana leaves and roasted slowly with low fire, which tastes spicy and delicious. Rojak is a Malay salad. Bean sprouts, cucumbers, pineapples, sliced shrimps and vegetables are mixed with shrimp sauce and sprinkled with chopped flowers. It tastes sweet and sour, and the sauce is properly blended with fresh fruits and vegetables.

Hand-grabbed Indian food

It is said that at the end of the 19th century, Indians came to Little India District to open brick kilns and cattle farms, and gradually formed a community with rich Indian customs. Flowers+spices, hand-woven flower necklaces, brilliant red, bright purple and bright yellow, all kinds of colors flowed in the streets. Due to climatic reasons, Indian cuisine is also divided into north and south. The climate in South India is dry and hot, and curry is mixed with spices made from roots, leaves and seeds of plants, which tastes spicy. North Indian cuisine is more refreshing, and yogurt, whipped cream and light spices are mostly used in cooking, with a slightly mild taste. "Curry Fish Head" consists of fresh fish heads stewed in curry, spices, lemongrass, coconut milk, peppers and other soups, and the broth is fresh. The authentic way to eat Indian food is to grab food with your right hand (Indians think that your left hand is unclean). You can try it. "La Cake" is made by frying and baking with cream. It tastes delicious when dipped in curry. If the cake contains fillings such as meat, fruits and vegetables, it is an Indian pancake. "teh tarik" is a milk tea-like beverage blended with condensed milk and tea, with delicate taste.