THE cosmopolitan diversity of Singapore's population is enjoyably reflected in the variety of its cuisine. The island, offering some of the best Chinese, Indian and Malay food in Asia, also has a number of dishes uniquely its own.
Singaporean food is a synthesis of the other cuisines of Asia with its own subtle spiciness. Essentially, it has developed through a process of adaptation as the different ethnic groups have exchanged recipes which have been fine-tuned according to local taste and the availability of ingredients.
An abundance of fresh seafood means that fish and shellfish feature prominently in Singaporean cuisine, although beef, pork and chicken are staple meats.
Fish-head curry and chilli crab are more or less the national dishes.
Ironically, the dish that flies the flag for the republic all over the world - the ubiquitous Singapore noodles - is not of Singapore origin at all.
A wide selection of noodle dishes is available, but the diner will seek in vain for an entry bearing the island's name on a Singapore kedai kopi (coffee shop) menu.
