singaporean cuisine

Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Influences include the cuisines of the Malays/Indonesians, Chinese and the Indians as well as, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). The cuisine has a medium spiciness range, mostly due to historical immigrant influence from South Asia and the Malay Archipelago. More modern influences from neighbouring regions such as Japan, Korea and Thailand are also present.
In Singapore, food is viewed as crucial to its national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/vegans. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.
In addition to venues serving traditional Singaporean food, restaurants serving cuisine from a diverse range of countries worldwide are also common in Singapore.

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