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THE CUISINE OF SINGAPORE
The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. This phenomenon makes the cuisine of Singapore significantly rich and a cultural attraction. Most of the prepared food bought outside home is eaten at hawker centres or food courts rather than actual restaurants, examples of which include Lau Pa Sat and Newton Food Centre. Because it is often viewed by her population as central to Singapore's national identity and a unifying cultural thread, Singaporean literature often declares eating as a national pastime and food a national obsession. Food is a constant topic of conversation among Singaporeans who like to comment on the food they have eaten and the eateries around the country. There are also some halal Chinese restaurants that prepare Chinese food in a way that conform to Muslim dietary preference.Food in itself has been heavily promoted as an attraction for tourists. The government organises the Singapore Food Festival in July annually to celebrate Singapore's cuisine. The availability of a variety of food is often aided by the fact that Singapore's port lies along strategic routes.
The cuisine bears some resemblance to the cuisine of Malaysia due to the close historical and cultural ties between the two countries. A hawker centre in Lavender, Singapore.
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. Nonetheless, Singapore's good air and sea connections allow it to import a large variety of food ingredients from around the world including expensive seafood items such as sashimi from Japan.
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