Posted: December 6, 2012 in Destinations, Family Holiday, Tourism
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Singapore is a group of islands in southeastern Asia between Malaysia and Indonesia and has a terrain that is mostly lowlands, with a central plateau that houses a nature preserve and catches rainwater, and is home to the world’s biggest water port based on raw tonnage. Founded in 1819 as a British colony to inspire trade within the island archipelago of south Asia, Singapore has a healthy economy that rivals in GDP those of Western Europe built on international trade, stable inflation and an overall corruption free political and fiscal environment.
Capital: Singapore
Time Zone: UTC + 8
Population: 4,608,167
Languages: Chinese, Malay, Tamil, English
Power: 230 V, 50 Hz
Currency: Singapore Dollar – Currently 1 SGD = 0.8200 USD $
Climate: Singapore has a tropical climate and tends to be hot, humid, and rainy, with a dry northeastern monsoon from December to March and a wet southwestern monsoon from June to September. – Currently 91º, Mostly Cloudy weather4icon.gif

Singapore astounds with its ability to change. In this dynamic city, it only takes a year or two for side
streets to turn into hip enclaves, for the sky line to welcome yet another signature skyscraper, for
fashion trends to morph from causal dressing to power suits then back again. And, the young city
that used to go to bed at 3am is now an all-night party queen that stumbles home at 7am in time for


Singapore is one of the big melting pot that is less divided by dinning genres than it is by geography.
Indians, Malays, Chinese, Arabs, Dutch, French, Italian – you their culinary mark on Singapore
throughout the centuries. This has resulted in a plethora of high-end and humble eating places of
every stripe imaginable.

By far the most prevalent form of eating establishments in Singapore are traditional “hawker
centres”, where small stalls that specialize in one or two types of dishes sell their food at bargain
prices. Hawker centers are open air and offer a great way to learn more about our unique local

Air-conditioned “food court” are found in large malls and shopping centres, branded under big
players such as food junction and kopitiam. These food courts offer a cosmopolitan spread, and you
are just as likely to find Japanese and Thai cuisine alongside the usual hawker favourites.

MALAY AND MUSLIM CUISINE borrows from the influence of Arab traders as well as its regional
roots to present a variety of fragrant, spicy and earthy dishes. With characteristic tastes of coconut
cream, chilli, cumin, belacan (prawn paste), ginger, lemongrass, and palm sugar, Malay food is spiced
but not necessarily spicy, and ranges from dry curry – like gravies to grilled meats. As most Malays
are Muslim, their cuisine is halal; a religious certification that ensures the food contains no pork or
meats not properly slaughtered in the name of Islam. In Singapore, large enclaves of Malay eating
places are found in little India, kampong glam and geyland seria.

CHINESE CUISINE has profoundly influenced the food culture of Singapore, with its myriad of
regional cuisines such as Cantonese, Hainanese and, more recently, Shanghainese. Humble street
food, such as chicken rice, fish ball noodles, and roast meats, have roots in Chinese; while modern
fine dining restaurants have created gourmet versions of Chinese dishes.

INDIAN CUISINE is distinctive and easily enjoyed in its tremendous variety. Items from south India
typically include hot curries, rice, flat breads, and colourful Hindu vegetarian creations. Northern
Indian cuisines includes tandoori, the famous method of dry grilling in a charcoal oven, as well as
cooler yogurt based dishes and gravies. Indian species impart an unmistakable flavour and fragrance
to its cuisines, which ranges from mild to strong in Singapore. The versatile dishes and culture have
been successfully incorporated into fine dining restaurants.

Indigenous to Southeast Asia, and found particularly in Singapore and Malaysia, Peranakan
cuisine is the happy marriage of Chinese and Malay food culture. Created when Chinese seafarers
intermarried with the local Malay population from the 17th century, peranakan culture has a
distinct identity. Peranakan cuisine incorporates pork as a result of its Chinese heritage, and yet is
heavily dependent on Malay species for its distinctive taste. Each dish is impossibly time consuming
and complex in its preparation, but offers harmonised layers of texture, flavour and glorious

Plan your trip to singapore now

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  1. jalal michael sabbagh.http://gravatar.com/jmsabbagh86@gmail.com says:

    There is so much Beauty in Singapore.Great post.jalal

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