Traditional? Not really. Delicious? Most definitely!

Searching for the historical roots of Singaporean cuisine takes you on a journey through the soul of Southeast Asia. This tiny 63 island nation has had a rich history as an independent nation of traders, a powerful sultanate, a part of the British Empire, and one of Asia’s top economic Tigers. Now Singapore is seeking to expand its reputation from a mere economic power to a serious power in the kitchen.

It’s not a domestic kitchen Singapore seeks, either. Many Singaporeans don’t actually spend much time in their own kitchens. Instead, the thousands of small food stalls and larger food courts (known as hawker centers) throughout the islands pull in crowds of locals and tourists alike, offering inexpensive and delicious foods of an almost infinite variety. Eating out is a major part of the national culture, a rich multicultural experience that the government of Singapore hopes to share with more of the world each year.

The Many Roots of Singaporean Cuisine

Singaporean cuisine can trace its roots around the world. Neighboring Malaysia has been a heavy contributor, as have Indian and Chinese cooking traditions. Singapore can also claim Portuguese, Dutch, and British influences thanks to the many trading and war-time alliances it has had over the years.

The most popular ingredients in Singaporean dishes are seafood, eggs, fresh fruits like durian, mango, melon, and citrus, vegetables such as sprouts and chilies, noodles, and local spices including tamarind or turmeric. While foods may be labeled as organic, few items are locally grown since the islands import more than 70 percent of their food supply. Still, Singapore’s many close neighbors, pockets of farmer’s markets, and the strength of its food industry ensure top quality ingredients are used in local dishes.

Rich flavors and bright colors also bring deep nutritional benefits. The fragrant durian is rich in potassium, while colorful chilies contain Vitamin A and anti-bacterial agents that help gut health. Eggs provide a complete set of amino acids, while seafood dishes offer omega-3 fatty acids and low-fat protein sources to locals.

Top Menu Favorites

Since food and dining are considered a major part of the national culture, food trends in Singapore evolve and change quickly. A dish everyone is eating this year may be forgotten completely in five years, though overall trends do exist. For example, vegetarian dining is becoming more popular, and a growing Muslim population is bringing halal cooking styles to the general public.

Some of the current vegetarian favorites in Singapore include Luo Bo Gao and Chwee Kway. Luo Bo Gao translates as Fried Carrot Cake, but this dish is no dessert! Instead, it is made from diced radishes stir-fried with egg and flavored with spicy chilies. Chwee Kway, on the other hand, is a popular breakfast item, a steamed rice cake topped with preserved radish.

For meat dishes, steamed dumplings, grilled meats, mixed noodle, and savory soups are local favorites. For example, Bak Chang is a dish with Chinese roots adapted to local styles, featuring glutinous rice dumpling filled with pork, mushroom, and salted egg yolk steamed in bamboo leaves. Ayam Bakar has Malay roots, and is made with grilled chicken and spices, but known as Ikan Bakar when fish is used. Mee Goreng, considered a true Singaporean dish, is made with yellow egg noodles, butter, garlic, tomato, chilies, eggs, and seafood, usually prawns. Lemak Siput, another Malay-based dish, is a thick shellfish soup with a coconut milk broth, and a popular alternative to Soup Kambing, the Muslim-influenced spicy mutton soup.

Desserts are another rich multicultural experience, and one that surprises many visitors. For example, Beancurd Barley doesn’t sound like dessert to many Western ears, but Singaporeans know it as a sweet after-dinner soup flavored with gingko nuts and reputed to be good for the complexion. Mango puddings, coconut cakes known as Kueh, and the egg yolk based Sugee Cake are other top dessert items.

Exporting a Gourmet Culture

Given the rich variety and unique ingredients of Singaporean cuisine, exporting it to the world is an ongoing project. Many noodle dishes have been condensed and sold as “instant” noodle dinners in neighboring New Zealand and Australia, but refined palates know that instant Mee Goreng is no substitute for the real thing. Instead, they seek Singaporean influence on food by attending the annual Singapore Food Festival, held every year in July (http://singaporefoodfestival.com.sg/2011/). Master chefs give classes, new dishes are launched, and visitors go home with a new appreciation of the flavors of Singaporean food.

For many chefs, the attraction of Singaporean dishes isn’t just in the fusion of flavors but in the simple power of the spices. Without needing complicated preparations due to their roots in small food stalls and fast-turnaround dining, many Singaporean dishes can be quickly added to menus. Strong flavor notes make dishes memorable with diners, but the many roots of Singaporean cuisine ensure these unique flavors are accessible to a variety of palates.

Expanding the Taste Of Singapore

Those looking for a taste of Singapore but unable to travel to the country may be able to have an authentic experience through the Singapore Tourism Board’s Singapore International Culinary Exchange Program, informally known as the SPICE Initiative. The Board has launched Singapore Takeout, a food tour to bring Singaporean cuisine to the world.

The tour brings a customized shipping container to nine cities around the world. Inside the shipping container is a Singaporean kitchen stocked with some of the islands’ top chefs. The chefs will spend three days in each city on the tour – London, Paris, Moscow, New York, Hong Kong, Shanghai, Dehli, Dubai, and Sidney – cooking signature dishes, giving live demonstrations, and working with local guest chefs to create new menus.

Other ways to explore Singaporean cuisine from a distance are through the many blogs dedicated to Singapore’s food scene. One of the best-illustrated is Dr. Leslie Tay’s I Eat, I Shoot, I Post (http://ieatishootipost.sg/), which discusses local dishes, local restaurants, and local cooking techniques accompanied by vibrant photos of the dishes.

Whether you’re braving a spicy Chili Crab or relaxing over mango pudding, Singapore’s food traditions have something to offer almost every palate. As more of the world realizes the breadth and depth of the food scene in Singapore, be ready to see more colorful, flavorful, and ever-changing yet traditional Singaporean foods coming to a menu near you.