Malaysian Cuisine

Durian Cake and Zuberbuhler’s Special
Raffles, Maugham and Lord Jim Country

“At the end of the tenth century Canton carried on direct trade with the Malay Peninsula.” —Friedrich Hirt and W. W. Rockhill [1]

Tang Dynasty horse from the Silk Road

Tang Dynasty Camel
From the Silk Road, 8th Century

For centuries the Malay Peninsula has been an important corridor in the southern sea route of the Spice Route.

The Strait of Malacca was an important Continue reading

Singapore Cuisine

City of the Merlion
Peranakan Cuisine

“Singapore is one of the few great cities of the world which still work.” — Philip Atlee [1]

“Modern Singapore food is, in fact, all about fusion.” — Molly O’Neill [2]

Vanda orchid Miss Joaqim, Singapore natgional flower

Vanda Miss Joaquim,
Singapore’s National

Can a city-state have its own cuisine? It would seem so, as Singapore is a multicultural city, a major crossroads of the Pacific, with many influences in its cooking which have developed some unique aspects.

Singapore, with a population of a little over  million, has been an independent country since 1965.

Singapore was settled as a modern city by Stamford Raffles of the East Indian Company in the early 19th century and was later part of the British colony of Malaya.

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