Singapore’s population is a mixture of Chinese, Malay and Indian immigrants. Is your mouth watering at the thought of all those cuisines mixing together yet? The region has a strong history of street food due to the bachelor population of early independence. The ratio of men to women was skewed, so the tradition of street food grew to accommodate a lack of home-cooked meals.
The hawkers that used to line the streets have since moved their practice to indoor food courts, dubbed hawker centers. These centers are the perfect place to show off the credo of mixing that makes Singaporean cuisine so remarkable. There’s Malaysian fare mixed with Hokkien cooking methods, which constitutes as Nonya style cooking.Read More