Singapore

Geographic position

Singapore is an island city-state situated in Southeast Asia, just 37 km north of the Equator. It is made of up 63 islands lying between Malaysia and Indonesia. The relief is lowland but rolling, and only the highest point Bukit Timah of 160 m stands out.

Everything is spicy, and Singapore cuisine without chilli is unthinkable.

The majority of islands and cultivated and heavily developed and only the small wetland areas along the coast have mangrove forests, while remnants of tropic forests can be found inland. The lack of freshwater sources is the reason why Singapore receives its water from neighbouring Malaysia. The equatorial region is marked by high temperatures and humidity, with a rainy season lasting from November to January. Singapore is one of the world's most densely populated countries.

Historical influence

Though the first settlers arrived in Singapore in the 2nd century, the country was predominantly settled by fishermen and pirates until the 19th century. The arrival of Sir Thomas Stamford Raffles, an envoy of Great Britain, marked an important turning point for Singapore. In 1819, he represented the British in the deal with the Malaysian sultan to establish the trading and port city in Singapore. In 1826, it became a British colony, and during World War II, it was conquered by the Japanese. Not long after though, in 1946, Singapore became an independent royal colony, and an autonomous territory in 1959.

The independent Malaysian state was established in 1963 and included Singapore, though Singapore would achieve its independence in 1965 to the mutual satisfaction of both sides. The significant British heritage remained in the language and the culture. Today, Singapore stands out for its political and social stability, foreign investments, tourism, banking and trade. The high literacy rate of 93.2% and low unemployment rate of only 2.6% are impressive.

Characteristics of the cuisine

The first impression for many upon arriving in Singapore is - nice, organised, safe and somewhat Puritan. The massive airport is clean and orderly, and it is immediately clear that discipline is in place here. This orderliness is also in place in the Singapore cuisine, one of Asia's most sophisticated cuisines. Though strict in many ways, the food in Singapore is anything but restrained. Chinese, Indian, Malaysian, Vietnamese, French, Korean, Japanese, Italian and many other world cuisines are tempting at every step. In the modernised small, mobile restaurants, the food and spirit of Singapore are best enjoyed in the outdoors, despite the tropical climate. Vegetarians can also delight in Singapore cuisine, as vegetables and tofu are abundant. Fish lovers will also have their share. If you have a limited budget for your trip to Singapore, no need to worry, as food is not expensive and the selection is great.

Specialities

Many diverse influences in a small geographic area have resulted in diverse dishes and cuisines. The nonya cuisine is a variation of Chinese and Malaysian food, Indonesia and western British culinary tradition.

If you have a limited budget for your trip to Singapore, no need to worry, as food is not expensive and the selection is great.

Enjoy the excellent combinations of Chinese ingredients with spices like coconut cream and lemon grass, ghee, tamarind, sambal, an abundance of tropical fruits and vegetables, seafood, poultry, fish and rice. Everything is spicy, as Singapore cuisine without chilli is unthinkable. If you don't like spicy food, ask that your chilli or chilli padi be served on the side or left out.

Typical dishes and beverages

• Nasi Lemak - rice with fish, chicken wings, cucumbers and eggs.
• Satay - grilled beef, lamb or chicken with peanut sauce.
• Rendang - beef or lamb curry with coconut milk.
• Mee Goreng and Char Kuey Teow - noodle dish with vegetables and spices.
• Chicken with rice or duck with rice are the best known rice specialities.
• Bak Kut Teh - pork organ meat in a dark herb sauce.
• Roti John - French baguette with spicy filling or an omelette sandwich.
• Seafood delicacies, mostly lobster and shellfish, in particular oysters, squid... Crustaceans are the star of the famed food festival in June, and be sure to try them in chilli sauce.
• Kaja - marmalade made from coconut milk, sugar, eggs and pandan leaves.
• Rice cakes.
• Bubur cha cha or Bobochacha - cubes of yams (sweet potatoes) in coconut milk and palm rice.
• Durian - a royal fruit with a very characteristic and intensive aroma.
• Drinks you can sip all day long because they are from a can are: soy milk and chrysanthemum tea.
• Try lychee juice, barley drink or water chestnuts and lotus roots.
• And don't forget the Singapur sling - a cocktail made of gin, cherry liqueur and orange juice.

Did you know?

• Leave your chewing gum at home because it is forbidden in Singapore.
• Be aware of the many prohibitions in effect during your stay in Singapore, no matter how absurd they may seem to you, as their violation will result in a monetary fee or disciplinary sentence. For example, you will be punished if you fail to flush in a public restroom. We have to agree though that the disciplinary measure of cleaning up the environment is not such a bad thing.
• Be sure to visit: Little India, Chinatown, Jurong, Orchard Road (large shopping centre), Padang, Changi Village (untouched nature), Sentos Island, Singapore zoo, and the famous Raffles Hotel, where Hemingway spent his days.
• Night life: Bar Sá Vanh (translation "under Buddha's watchful eye"), Harry's (good jazz), Liquid Room (most progressive Singapore dance hall), Brewerkz (for beer lovers).