A Taste of Singapore
Singapore was part of British Malaya for many centuries, and in 1819 the British came to the island to build ports and to colonize the area. The ports were hugely successful and attracted a large number of migrants. People of Chinese, Indian, British, and Malay descent are among the primary groups that moved to Singapore over the years and they have all influenced its highly diverse culture.
Chinese, Malay, Indian, and Peranakan (cuisine from the original Chinese immigrants who came to Singapore and other nearby countries) are a few of the most prominent culinary styles that you can sample in Singapore. You can have the sweet coconut dish putu mayam for breakfast, North and South Indian cuisine with a side of fried oysters for lunch, spring rolls and rojak for dinner, and still have only sampled a fraction of the variety of Singapore’s cuisine.
But, these culinary styles don’t exist solely independently of each other. You can even seek out some of the hybrid-style cuisines that have popped up. Singapore-style Chinese food is one option, and you can experience remnants of colonial rule by sampling Singaporean-influenced western dishes, made to please British palates during the colonial area.