The history of Singapore had a relatively minor role in the greater history of Southeast Asia until 1819, when the Englishman Sir Thomas Stamford Raffles founded a British port on the island. Under British colonial rule, it grew in importance as a center for both the India-China trade and the entrepot trade of the Southeast Asian region, eventually becoming one of the most important port cities in the world. During World War II, it was conquered and occupied by the Japanese Empire from 1942 to 1945. After the war, Singapore reverted to British control, with increasing levels of self-government being granted, culminating in its merger with the Federation of Malaya to form the Federation of Malaysia in 1963. However, disputes between Singapore's People's Action Party and Malaysia's Alliance Party resulted in Singapore's expulsion from the Federation, to become an independent republic on August 9, 1965. Since then, it has become one of the world's most prosperous nations, with a highly-developed free market economy, strong international trading links, and per capita gross domestic product comparable to that of the leading nations of Western Europe.

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Cuisine

Cuisine of Singapore

The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. In Singapore's hawker centres, for example, Malay hawker stalls selling halal food may also serve halal versions of traditionally Indian or Chinese food. Chinese stalls may introduce Malay or Indian ingredients, cooking techniques or entire dishes into their range of catering. Some dishes introduce elements from all three cultures, while others incorporate influences from the rest of Asia and the West.

This phenomenon makes the cuisine of Singapore significantly rich and a cultural attraction. Most of the prepared food bought outside home is eaten at hawker centres or food courts rather than actual restaurants, examples of which include Lau Pa Sat and Newton Food Centre. These hawker centres are relatively abundant which leads to low prices and encourages a large consumer base.

An Hawker Food Centre, lavender, Singapore

 
Because it is often viewed by her population as central to Singapore's national identity and a unifying cultural thread, Singaporean literature often declares eating as a national pastime and food a national obsession. Food is a constant topic of conversation among Singaporeans who like to comment on the food they have eaten and the eateries around the country. There are some religious dietary strictures 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 conform to Muslim dietary preference.

Food in itself has been heavily promoted as an attraction for tourists. It is usually promoted by various initiatives undertaken by the Singapore Tourism Board or the associations it deals with as one of Singapore's best attractions alongside its shopping. The government organises the Singapore Food Festival in July annually to celebrate Singapore's cuisine. The multiculturalism of local food, the ready availability of international cuisine, and their wide range in prices to fit all budgets at all times of the day and year helps create a "food paradise" to rival other contenders claiming the same moniker. The availability of a variety of food is often aided by the fact that Singapore's port lies along strategic routes.

The cuisine bears some resemblance to the cuisine of Malaysia due to the close historical and cultural ties between the two countries. However there are also significant differences. While a number of dishes are common to both countries, the way the dishes are prepared is often different. This is due to numerous evolutionary forks in their development, which gave rise to unique tastes pertaining to each country's cuisine.


Singapore  is a small country with high population density, land is scarce and is mainly devoted to industry and housing. Most of the agricultural produce and food ingredients are imported from other countries, although there is a small group of local farmers who produce some leafy vegetables, fruit, poultry, and fish. Nonetheless, Singapore's good air and sea connections allow it to import a large variety of food ingredients from around the world including expensive seafood items such as sashimi from Japan.





 

The Causeway which links Malaysia with the Island of Singapore:
 

Weekend Traffic

Work on the Singapore-Johore Causeway began in 1919. It was officially opened by the Governor and High Commissioner Sir Laurence Guillemard on 28 June 1924. The Causeway was opened to goods trains on 17 September 1923. Passenger trains began to operate between Singapore and Malaya from 1 October 1923.

The Causeway linked Singapore with Malaya. Rubber, tin, palm oil, and copra were transported to Singapore which right up to the 1960s depended on entrepot trade.

As soon as the retreating British forces had withdrawn into Singapore a 70 foot-wide gap in the Causeway was blown off on 31 January 1942. The Japanese invasion of Singapore began on 8 February 1942 and within a few days the Causeway was repaired and it became operational for the invading Japanese troops.

The Causeway today is a symbol of the close relationship between Singapore and Malaysia.

As a matter of interest --- When vehicles pass from Singapore to Malaysia along the causeway, each vehicle is checked to see the level of fuel in the petrol/Diesel tank ?, Reason the Fuel is half as cheap in Malaysia.

 

 

 

On the quay

Noi stood outside the Raffles hotel

 

The chef

I love the Satay , Chicken/Pork on sticks

Singapore Daily news

Keratan Akhbar


Singapore news

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