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Everything You Should Eat In Singapore

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Gothamist Getaways

Published Dec 12, 2014

Modified Dec 12, 2014

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Sambal stingray from Lau Pa Sat. Singaporeans love seafood and spices. Sambal is a chili paste blended with lots of different spices, shallots, and fermented shrimp paste. The stingray is wrapped in banana leaves and grilled until the meat has a smoky barbeque flavor.

 

Kristie Hang

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By

Gothamist Getaways

Published Dec 12, 2014

Modified Dec 12, 2014

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It's our fourth edition of Gothamist's travel content, Gothamist Getaways. A few times a year, we'll have a week of posts featuring looks at travel, food, products and tips—near and far—for making your trips more enjoyable. So sit back, dream of your next journey and let us know if you have any hints for us—email [email protected].

2014_12_singapore1.jpg
Singapore. (Kristie Hang)

When you think of Singapore, some of the first things that come to mind might be all the strict and seemingly strange laws they have—no smoking, no gum-chewing, no jaywalking, and no littering, amongst many others. But in a roundabout way, those same peculiar rules contribute to making Singapore the food mecca that it is.

You'll be delighted when you never step in gum, are greeted with sparkly clean streets, and breathe in whiffs of fragrant chili crab and satay aroma air without any hint of cigarette smoke. Singaporeans take their food very seriously— it's all about borrowing and melding with other cuisines like Malaysian, Chinese, Indian, Indonesian, Middle Eastern, Thai, and Western, to create dishes that are uniquely their own.

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