A glance into Singapore Food history

Singapore Food History

In the famous book, Singapore Food by Wendy Hutton, he writes about how immigrants from China, Malaya, India, Indonesia, Europe, America and Middle East rushed to Singapore when British imperialist Thomas Stamford Raffles sought to convert Singapore into a trading post for the East India Company in 1819.

These immigrants brought with them unique and local cuisines.  These cuisines had a huge influence on the local food, and can still be found in some of the most famous Singaporean delights.  This is one on the reasons people from various cultures find Singaporean cuisine appealing.  The country is known for its multicultural dishes, which have also made their way into fine dining throughout the world.  Locally, of course, hawker stalls, are famous for selling specialties, which can only be found in a posh restaurants outside the country.

Traditional Singapore food is more likely to have Asian influence than from other parts of the world.  Hence, as is famous around Asian, this food is rich in ethnic and rare spices only found in Asia.  Herbs are important ingredients for most cuisines, and almost all the food cooked and eaten is organic.  So if your stomach can take a little bit of spice, this food is actually good for health.

The country cherishes its food, and serves it with the same love it makes it.  With a mix of traditional, adapted and modern cuisines, Singapore is today a famous destination for culinary experts and food lovers.  And come to think of it, as the Singaporeans will tell you, why else would you live than to eat!

Sources: bbc.com