The cuisine of Singapore veritably represents the ethnic diversity of this fascinating hub. Predominantly Chinese and Indonesian, Singapore cuisine bears strong influences from cuisines such as Indian, Pakistani and western cuisines as well. A recommended hotel in Sentosa Island to experience Singaporean cuisine at its best would be W Singapore Sentosa Cove.

 

Singapore is known for their experimental fusion cuisine, integrating many condiments such as tamarind, ghee and turmeric which are ingredients used mainly in Asian cuisine while also incorporating aspects of western cuisine as well. Singaporean hawker stalls are the best places to taste the gist of what the country has to offer while Singapore is also known for the frequent food festivals it hosts, featuring cuisines from all over the world as well as those of Singapore itself.

 

Seafood dishes take centre stage in Singaporean cuisine. Singapore chilli crab being a worldwide phenomenon, Sambal stingray, the oyster omelette as well as the black pepper crab are some of the most popular seafood dishes on offer here. With regards to fruits, Durian, known as the king of fruits is very commonly found seen here. Among many of its sweet treats, Almond jelly, a smooth jelly made from almonds, Beancurd barley (often with ginkgo and/or snow fungus), Bubur cha cha, yam and sweet potato cubes served in coconut milk and sago, Chendol and red bean soup are considered the most delightful.

 

Umanga Kahandawaarachchi is a passionate travel writer who writes under the pen name, Maggie Tulliver. Her field of writing covers a wide array of content and articles related to travel and hospitality industry.

 

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