Singapore is one of our most frequent stopover cities, but misconceptions about the city-state abound, and so does cultural confusion.
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If someone told you to slather crab flesh in ketchup, soy sauce, egg, ginger and cornflour, you’d recoil in horror. And yet chilli crab – which has the addition of another forceful ingredient, chilli or sambal – is talked about among travellers with bizarre fervour, and Singaporeans consider it a national dish. Eating it is a horribly messy business. Pass the satay sticks, please.Getty Images
If you want to start a culture war in Singapore, ask where its dishes come from. With its Chinese, Indian, Malay, European and other influences, almost every dish is a multi-ethnic melange, but that doesn’t stop Singaporeans attempting to discern origin stories. Hainanese chicken rice, Hainanese pork chop, laksa, fish-head curry and the delicious dessert Singapore cendol are all fusion dishes. With food this good, who cares? Nationalism is greatly overrated. Tuck in.
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