The cuisine of Singapore is often viewed by people as a prime example of the ethnic diversity of the culture of Singapore. The food is heavily influenced by Malay, Chinese, Indonesian, Indian and even Western traditions. For example, in the city’s Hawker stalls one may see chefs of Chinese ethnic background influenced by Indian culture experimenting with condiments and ingredients such as tamarind, tumeric and ghee, while a Tamil chef might serve a fried noodle dish. The term ‘melting pot’ has never been more appropriate!

This phenomenon makes the cuisine of Singapore significantly rich and a cultural attraction. 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 frequent topic of conversation among Singaporeans who like to comment on the food they have eaten and the eateries around the country.

Our uniquely Singaporean dishes enable us at panAsia to share our Singaporean passion for food with you.