Singaporean cuisine is a delicious mix of Asian flavours – particularly Chinese and Malaysian, but you’ll also find influences from the local Indian diaspora as well as British, Portuguese and Thai. Expect delicious use of spices and chillies, soups filled with noodles, seafood and meats, and traditional dishes such as Hainanese Chicken rice which is rice paired with poached chicken and simple breakfast dishes such as Kaya toast with coconut jam. Due to Singapore’s rich cultural heritage and blending of cultures, there are quite a few dishes which are natural fusions of flavours and ingredients created with imported ingredients by different ethnic groups. Some of our favourites include dishes such as Fish Head Curry, which was created by Singapore’s Malayalee ethnic group and consists of red snapper, coconut milk, tamarind, okra and other vegetables, and Cereal prawns, which is quite simply stir-fried prawns coated with sweetened cereal.

Don’t miss the Hawker Centres in Singapore which are such an important part of the city’s food heritage. Think of them as food courts but with a huge range of options and much more affordable than a traditional restaurant. They’re so good that in 2016, two of these Hawker stands (Hong Kong Soya Sauce Chicken Rice and Noodle and Hill Street Tai Hwa Pork Noodle) were awarded Michelin stars.