A Taste of Singapore

Capital: City of Singapore
Official Languages: English, Malay, Chinese, Tamil
Religion: Buddhism, Islam, Christianity, Taoism, and Hinduism
Location: the southern tip of the Malay Peninsula, lying 137 kilometers (85 mi) north of the equator, south of the Malaysian state of Johor and north of Indonesia's Riau Islands.

Singaporean cuisine is a significant cultural attraction because of its diversity and cultural diffusion, with influences from Chinese, Indian, and Malay Cooking. People from these different communities often eat together, while being mindful of each other's culture. A great place to witness this coming together of cultures is at the "hawker center" or "food court," a place where you will find locals gathered together eating prepared food bought outside the home.

Singapore is a small country with a high population density; therefore land as a scarce resource is mainly devoted to industrial and housing purposes. Most of the agricultural produce and food ingredients are imported from other countries, although there is a small group of local farmers who produce some leafy vegetables, fruit, poultry, and fish. Nevertheless, Singapore being well connected to major air and sea transport routes due to her strategic geographical position, allows it to import a variety of food ingredients from around the world.

Executive Chef Chandon Clenard has prepared a three course menu that encompasses the diversity and cultural diffusion that makes Singapore cuisine a cultural attraction. The first course offers two options to select from, a black pepper and garlic sautéed shrimp and a curry laksa, a type of noodle soup with a coconut-based curry, house made fish cakes, shrimp and crispy tofu. The main course is a grilled salmon with eggplant rendang and steamed sticky rice. Rendang is commonly served across Singapore at ceremonial occasions and to honor guests during festive occasions. It’s a slow cook processes that goes from boiling to frying allowing the eggplant to absorb all the spices and become tender.

The finale to your Singapore experience is a creamy coconut milk custard with stir fried tropical fruit and house-made banana tuille.

Enjoy!