Another Clay Pot
A Dish from the Mekong
City of the Merlion
“Singapore is one of the few great cities of the world which still work.” — Philip Atlee 
“Modern Singapore food is, in fact, all about fusion.” — Molly O’Neill 
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.