The cuisine of Singapore is often viewed by the local population as a prime example of the ethnic diversity of the culture of Singapore. The food is heavily influenced by Malaysian, Chinese, Indian (specifically Tamil and other southern styles), Indonesian, and even Western traditions since its founding by the British in the 1800s. In Singaporean hawker stores (open-air food centers), for example, chefs of a Chinese ethnic background might experiment with Indian influences such as tamarind, turmeric and ghee, while an Indian chef could serve a greater amount of coconut products and pork dishes (used more by the Malaysian chefs), and so on and so forth. This phenomenon makes the cuisine of Singapore significantly rich and a cultural attraction. Most of the prepared food bought outside the home is eaten at hawker centers or food courts rather than at actual restaurants. These hawker centers are relatively abundant, which leads to low prices and encourages a large consumer base.

There are some religious dietary strictures in Singapore, as Muslims do not eat pork and Hindus do not eat beef; there is also a significant group of vegetarians. Nonetheless, people from different communities often eat together while being mindful of each other’s culture and choose food that is acceptable to all. There are also some halal Chinese restaurants that prepare Chinese food in a way that conforms to Muslim dietary preferences.

Some popular dishes of Singapore include Satay (originated by the Malays, but also sold by Chinese these days), Roti Prata (Indian “pizza”), Fried Kway Tiao (fried black noodles, normally served with cockles), Hokkien Noodles (seafood noodle delight), Hainanese Chicken Rice, and local desserts such as Ice Kachang (flavored ice with ingredients like red bean and jelly), Chendol (coconut-based dessert), Grass Jelly (a refreshing black jelly that cools down on a hot day) and Tao Suan (bean in sticky paste, topped by fried dough).