| If there is a place outside China to best enjoy Chinese food it is Singapore. The island-city-state in the South China Seas comprises a diverse mix of peoples and cultures but three quarters of them are from Chinese descent.
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Singaporean Chinese bring to the city a great many aspects of their heritage and culture, from Buddhist temples to the heritage sites of Chinatown in the city. Not least, are the Chinese restaurants which feature heavily in the dining habits of a population for whom food is something of a national obsession.
The first settlers from China had been well integrated into local aspects and customs from the 14th century. They are described as wearing local dress and inter-married with local women, from what is now Malaysia. A blend of Hinduism, Buddhism and Taoism was present at the time as it still is, and these early settlers became known as Peranakans, a distinct ethnic group which still exists today.
It is not until colonial times, when Singapore was the South East Asian centre of the British Empire that many Chinese took advantage of free trade agreements and settled in the city. Chinese Schools, associations and temples serve to retain their cultural heritage and provide Singapore with much of its appeal to visitors and food-lovers with an incredible array of wonderful culinary specialities.
Singapore is often described as a place where east meets west, and in simple terms the enduring success and popularity of the city is down to how well the different cultural aspects of the inhabitants work so well together. At once, cosmopolitan and driven by big business and financial markets, yet ethnically diverse and with ancient monuments and temples, the appeal of the city is not so much as a group of unconnected attractions but that each of these is viewed as a remarkable and successful whole experience.
This is as true of the cuisine in the city as anything else. Rather than being a direct replica of the same dish found elsewhere, many dishes in Singapore have evolved over time to incorporate local ideas, ingredients and cooking styles derived from other ethnic groups.
So, for example, chefs who specialise in creating dished from China may incorporate ingredients or elements from Indian cuisine, such as the use of ghee or spices such as tamarind or turmeric. Similarly, in an area where there are Muslim residents a Chinese restaurant may offer dishes based on Halal meat.
There are authentic Chinese and Cantonese specialties too of course, for the purists, and the environments in which the food is served will be equally authentic. Chinatown in the city is certainly worth a visit for the ambience and sights alone.
Much of the area has been recognised by heritage site status and the Chinatown Night Market and Heritage Centre in particular are popular visitor attractions. Also popular is Chinatown Food Street, a hawker favourite with locals and visitors alike. The charming early 20th shophouses provide the backdrop for some excellent street dining.
Local specialities on offer within Food Street include Char Kway Teow, a fried noodle dish with cockles, and Carrot Cake, a savoury radish, egg, and vegetable dish. There are over 20 locally inspired delights to sample on the street, typifying the way in which Singapore has developed its own unique culinary heritage.
Fish head soup is considered a delicacy in the city and typifies the concept of combining different culinary influences, in that there is a version which uses milk in a creamy base, uncommon in Chinese cuisine. Another uniquely Singaporean creation is Yusheng, a raw fish salad which has become synonymous with Chinese New Year celebrations.
Fish and seafood form the basis for many more dishes in the city than would be found in other areas for which there was not a steady supply of fresh catch. Seafood is a perennial favourite in the city and there are some great seafood restaurants but also a great many seafood options within the Chinese and Cantonese restaurants in the city. As well as the famous fish head soup and raw fish salad, other seafood specialities include fish ball noodles and many other dishes which incorporate prawns and other shellfish.
Chinatown is certainly the place to sample some of the ambience and culture of the city's dominant ethnic group but anyone with an appreciation for great Chinese food will find superb restaurants located throughout the city, from Chinatown itself and into the adjacent central business district and beyond.
While many of the restaurants will evoke all the ambience of the orient in style, decor and design, others will offer the finest cuisine in stylish upmarket surrounds, particularly in the more fashionable restaurants in the city. Some establishments will offer a buffet service giving diners ample opportunity to sample from a wide range of options and others will provide a la carte alternatives. Set meals are common too and daily specials which reflect the best of available fresh products.
If food is an obsession in Singapore then dining is a national pastime; the subject of much leisure time spent in the city, either in dining or just talking about it. Food celebrations are common and each year the Singapore Food Festival takes over the city for a month and incorporates promotional events and workshops in which people can learn to recreate some of the specialities themselves under the guidance of top chefs who perfect their work within the many first class Chinese restaurants in the city.
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