Singaporean cuisine

Singaporean cooking is assembled from Chinese, Malay, Indian and Peranakan, and all four remain recognisable in it.

The hawker centres — covered rows holding hundreds of kitchens — are on the UNESCO heritage list. Restaurant food here competes with street food rather than the other way round.

Peranakan nyonya cooking, the result of Chinese settlers marrying Malay women, joins Chinese technique to Malay spice and exists only here and in Malaysia.