Category
text entry
submitted by
Michael Lekich
USA
title
The Common Thread of Singaporean Cuisine
Food is a fundamental part of our every day existence. While many people take it for granted, it helps us define our identities; simple decisions such as whether to season a dish with lemon or lime, sea salt or fish sauce, speak volumes about who we are. I know that the dishes I ate as a child contributed to my sense of home and self. As I have grown and explored the world, I have been drawn to new places by the tastes they offer. I have found new ingredients, new preparations, and new people eager to introduce their cuisines. Food has always been a natural way to appreciate and communicate with others. Indeed when we give food its proper regard, we recognize that it may represent grander ideas, ideas such as diversity and harmony. It is not surprising that my desire to spend time in Singapore evolved from my curiosity about its unique cuisine.
Having been raised by fans of Italian fare, I have always enjoyed a well cooked pasta dish. While I was happy to explore different aspects of Italian food, I initially avoided less familiar cuisines when the opportunity to try them came up. What a
watershed moment it was when I discovered the cooking of Southeast Asia; a roommate in university prepared a simplified version of sticky rice with coconut milk and mango, a classic Thai dessert. The experience stayed with me, and several years later I was exploring Thai cooking with the aid of friends I had made while teaching English in country. I found new foods, but more importantly I also saw the ways that they were selected, prepared, and savored. For example, the durian and the mangosteen complement each other beautifully, but I would never have known this unless a friend told me about the combination. Now I pass
along the word whenever I get the chance.
I am always interested exploring new places and new foods, but Singapore's cuisine is particularly attractive because of the values that it represents: diversity and harmony. To say that the city blends culinary traditions is an understatement;
it is a nexus of cuisines, a place in which fusion is not a fad but a tenet of how people cook and eat. My friends from the city-nation appreciate this; they speak longingly of the food centres, whether they are of Indian, Chinese, or European descent. Their words paint a picture that would tantalize anyone: everyday, cooks produce their best from an amazing selection of ingredients; when a group comes to eat, the array of dishes can accommodate everyone. Thus, restaurants and food centres are some of the best places to witness how Singaporeans of different descent find common ground. Individual restaurants also welcome
guests from other cultures: Chinese establishments often tailor their menus to the dietary restrictions of Muslims, Malaysian chefs prepare dishes without beef for the benefit of Hindu guests, and vegetarian Sikhs eat to their satisfaction all over the city. Cultural differences are respected and maintained when it is time to eat, and this allows Singaporeans to coexist peacefully, even at the same table.
I want to travel to Singapore in order to experience the food firsthand and to see
how it represents the city's unique culture. From this single aspect one may
begin to understand Singapore's broader appeal as a truly forward thinking city,
one with the attributes that will help it and its inhabitants grow in the future. From
our homes as children to our travels as adults, food plays an inestimable role in
our lives; I believe that Singapore appreciates this and revels in the cuisines with
which it is blessed.