Singaporean cuisine is indicative of the ethnic diversity of the culture of Singapore, as a product of centuries of cultural interaction owing to Singapore's strategic location. The food is influenced by the native Malay, the predominant Chinese, Indonesian, Indian, Peranakan and Western traditions (particularly English and some Portuguese-influenced Eurasian, known as Kristang) since the founding of Singapore by the British in the 19th century. Influences from other areas such as Sri Lanka, Thailand, Philippines, and the Middle East exist in local food culture as well. In Singaporean hawker stalls, for example, chefs of Chinese background influenced by Indian culture might experiment with condiments and ingredients such as tamarind, turmeric and ghee, while an Indian chef might serve a fried noodle dish. This phenomenon makes the cuisine of Singapore a cultural attraction.
Contributions by Sengkang, Vsion, and 188.8.131.52.