3 Points on Singaporean Food Culture 

  

Most people will probably insert an image of a familiar, well-loved local dish here as a representative visual as they write about Singaporean food culture. 

…and instead I chose this box of cupcakes. How is that remotely Singaporean?! That’s Ondeh Ondeh cupcakes, bottom right, with a pandan cake base, topped with gula melaka icing & drizzle and toasted coconut shreds. An ultimate Horlicks cupcake, top middle, with a Horlicks malt base, Horlicks icing and sticky Horlicks fudge. Locally made fresh by a small bakery helmed by young Singaporeans #inthebrickyard and that’s the first Singaporean food culture, we mix flavors from different cultures just like how the city is a mashpot of cultures and create great food with it. Peranakan food, laksa pasta etc you name it. 

We’re into foods fads and queues. Notice a spike in the availability of cupcakes both on the streets and on your social media feed these last 2 years? From cupcakes to bak kwa to nasi lemak, we kiasu Singaporeans are willing to queue for both new faves and old loves. 

We’re strongly united through food. Got good food? We spread the word and buy a box of cupcakes to share although probably confident that one of us can finish the whole box. Our food radar works just as well overseas, often helping to connect people through mutual homesickness of local food. 

And just for the record SethLui & FoodPanda , my favorite local food is char kway teow 😉

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