Today, Singapore boasts a wide variety of seafood dishes, from the economical to the pharmaceutical. There are so many restaurants one can visit to get an authentic slice of Singapore’s cuisine that is famed for its culturally rich history. But what was it like before this?
This is what one can explore here. The different components of this food blog will take you through the culinary history of Singapore, from the perspective of the individual cultures pertaining to seafood. Indian, Malay, Chinese, Peranakan, and Eurasian: the five main cultural groups of Singapore and how they have grown to be famed for their seafood dishes. Multi-lingual, multi-cultural, multi-religious; all these thrown in the mix surely have to count for something. Diversity is the common tongue of Singaporeans, and this bleeds into the context of the food in Singapore.
In the Maslow’s hierarchy of needs, food is one of the physiological needs of a human. Singaporeans, however, do not eat just to survive. Food has made itself known in Singapore as an example of how Singaporeans have adapted themselves to the city state’s multi-cultural being.
Once upon a time, of course, Singapore was just another fishing village. That has grown into the most famed cosmopolis in history, and the food is no exception. Containing as much variety as its historical counterpart, the culinary tricks of the trade in every single culture have been picked up and used to their advantage. The fact that Singapore was a fishing village definitely will be reflected here as fish can be found in all five cultures, making itself known in the days when fishing was the social norm, and fish was the most easily acquired food, until present day, where Singaporeans stay true to their coastal roots.
Additionally, this food blog will explore the views of five different people respectively from the five different cultures, namely, Madam Pungot Binte Sarip, Madam Rajammal, Madam Cheong Ah Lin, Madam Ong Giok Lee, and Mr Randolph Steward. They have been able to give insights on how they have seen Singaporean dishes evolve and change according to the developing needs of Singaporean taste buds, pertaining only to the context of fish. Recipes will also be provided should one decide to attempt the cookery that is so native to Singapore. Their experience has been of invaluable assistance to this collection of information and infinite appreciation goes to them.
