1. Food – Singapore 2. Food – Singapore – History 3. Singapore – Social Life and Customs Singapore’s reputation as a food paradise reflects its position at the intersection of four culinary cultures: Chinese, Malay, Indian and European. This book discusses these influences and traces changes in cooking practices and eating habits that have produced a sophisticated and cosmopolitan city known for the variety of the dining experiences it offers. These range from fish-head curry and laksa lemak to chilli crab, raw fish salad and mee goreng. Dishes such as these attest to a unique culinary heritage which lives on in both high-end restaurants and the hawker centres that dot the gastronomic map of Singapore.