The multiculturalism that makes up Singapore's cuisine! Chinese, Indian and Malay | Singapore food

I'm in SINGAPORE to learn about the multiculturalism that makes their food scene great! Let me know what you would like to see us try? 👇

There’s three major ethnic groups that make up Singapore. Chinese, Malay and Indian. Numbers wise, approximately 75%, 15% and 8% respectively. Food and cuisine is a product of the community, so a walk through any Singapore hawker food centre or a look at any restaurant menu will show you some combination of the above. Like in Sydney, you’ll find food from different cuisines scattered all over the place, but there are particular parts of Singapore that have a bigger Malay and Indian collective, and hence more of that type of food! On top of that, you will find HYBRID cuisines too! For example, look out for Nyonya Peranakan cooking, which blends Chinese cooking techniques with local Malay and Indian flavours.

If you’re keen on Malay food, visit the Geylang Serai Market, where one of Singapore’s oldest Malay settlements is and where a large Malay community still stays around to this day. There’s a wet market on the ground floor, and a hawker food centre upstairs where you’ll find one of Singapore’s largest varieties of Malay and Malay-Indian food. The whole centre is halal. If you’re looking for Indian food, where else but Little India! The streets are full of shops and eateries to try both traditional and Singapore-influenced Indian food, like the fish head curry eaten on banana leaves in this video!

Locations visited:
📍 Chinatown Complex Food Centre
📍 Geylang Serai Market and Food Centre
📍 Gayatri Restaurant, Little India
📍 Violet Oon, Dempsey Hill

#VisitSingapore #MadeInSingapore