Talk:Singaporean cuisine/Archive 1

SG cuisine vs Malay cuisine
To what extent is Singaporean cuisine different from Malay cuisine, and are such differences much more remarkable than the differences among the varieties of Malay cuisine in different parts of Malaysia? Many thanks. &mdash; Instantnood 16:40, Jun 11, 2005 (UTC)
 * It is apparant you need to buy an airline ticket, fly here, and educate yourself on food in this area. Meanwhile, you dont need to actually insist that one variation is bigger than another to call it a different cuisine, because since when can you quantify culinary differences, unless you can educate us on this? If not, please just buy that plane ticket.--Huaiwei 17:42, 11 Jun 2005 (UTC)
 * The article mentions very briefly about the connection between Singaporean and Malay cuisine, and I am curious to know a bit more. Would you help? :-) &mdash; Instantnood 18:03, Jun 11, 2005 (UTC)
 * Its futile. This is not your first time in asking the same question over and over despite repeated explanations, and if anything, your mocked ignorance is soaked to the bone with hypocricy. As I said, buy that plane ticket like your more well-informed pals have done. If that is beyond your financial means, even a simple search done online would have answered a question as basic as this. Your lethagy and your attempt to disrupt wikipedia is hardly worth anyone's efforts to expend and waste much energy on you.--Huaiwei 18:15, 11 Jun 2005 (UTC)
 * A wild idea suddenly popped up in my mind: why don't we compare Chinese cuisine in different styes?...something like chop suey in American style, Fujian fried rice in Japanese style, fishball in Singaporean style, barbecued pork bun in Filipino style, wonton in Thai style...though quite of a castle in the air, the project could be fun and yum! :-P -- Jerry Crimson Mann 18:27, 11 Jun 2005 (UTC)
 * Haha....and how shall we embark on this project? :D--Huaiwei 18:49, 11 Jun 2005 (UTC)
 * In fact I never agree cultural aspects, including cuisines, are defined by political boundary (tho political boundaries is very often one of factors). &mdash; Instantnood 18:47, Jun 11, 2005 (UTC)
 * Well, then thats where you need to check your own edits. Lets get rid of all those attempts to enforce the HK boundary, shall we?--Huaiwei 18:49, 11 Jun 2005 (UTC)
 * Is there anything to do with the boundary of Hong Kong? &mdash; Instantnood 19:20, Jun 11, 2005 (UTC)
 * (response to Huaiwei's comment at 18:15, Jun 11) Seems like you're always trying to get too personal in a conversation. I'd appreciate if anybody other than Huaiwei is going answer my question. &mdash; Instantnood 18:43, Jun 11, 2005 (UTC)
 * Why of coz, my dear. People who show alot of personal affiliation (I dont get alot of people checking my "user contributions" page day in day out, you know?) should get it in return, dont you think? Thats how loving couples stay together to their death bed, I would have tot so. :D--Huaiwei 18:51, 11 Jun 2005 (UTC)


 * I also suggest that Instantnood come here for a visit and enjoy himself or herself. Meantime we can also compare Cuisine of Singapore and Cuisine of Malaysia to see the difference. Historically, it makes sense: the two regions were splitted since WW2 (with merger for a short period in 1960s). Many things, including demographics, cuisine and eating habits, have changed alot since then and evolved differently in the two regions. If you are tracing it back to "ancient cuisine" then of course they may have common roots, but nothing is ancient in Singapore and the article is not focusing on "ancient cuisine". Political boundary is not the only factor, but it is a factor. We haven't add the bakery stuff yet in Cuisine of Singapore, but there are many (new) bakery items unique in Singapore. This article needs further collaborative effort, so give us more time to expand and organize. Jerry Crimson Mann has some great ideas and can certainly contribute to these articles. Singapore fishball is worthy of special mention. :-) -- Vsion 18:56, 11 Jun 2005 (UTC)
 * The time that I've spent in Singapore is quite short, but I can imagine the differences that come with long period of separation. In contrast I cannot quite understand why Huaiwei has kept trying to downplay the identity of Hong Kong, despite he knows pretty well how long Hong Kong had not been part of China, contact between the people of the two places during that period, and how the current situation is like.
 * The queries that I started on this talk page is a general enquiry, and I am not, at the time being, challenging if Singaporean cuisine is a cuisine or tradition on its own right, so please don't get too alert and guess my intention, and not discussing on the question. Thanks. &mdash; Instantnood 19:20, Jun 11, 2005 (UTC)
 * And so you are saying you have tried to be an irritant because of your impressions of my view on HK-China affairs? Well this confirms it. You obviously suffer from an identity crisis, and/or have problems with your self-confidence. If your over-zealous attempts to distinguish HK from the rest of China is met with resistence, then be aware that your views needs to be reassessed on the regional and global context, and not merely by your believe that local HK's views are all that matters.
 * Meanwhile, you being here in Singapore for a shorttime is obviously not enough. Have you been to Malaysia? Indonesia? Thailand? If you have not, then how in the world could you tell the difference? Oh, and I simply could not care less what your intentions are. I gave you the response I think you deserve, and yes, it seems like no one is willing to do the research you should be doing yourself too. :D --Huaiwei 19:33, 11 Jun 2005 (UTC)
 * Whao! Never realised that food could be for historical thought! I like the writing approach proposed by Vsion, and I wish I could see that spectacular page one day! :D *looking-forwardly*
 * I've been to Singapore once, and I tasted the Singaporean fishball in some street hucksters (or something like that). I found that, despite similar ingredients, the fishball was totally different from its counterparts in Chiuchow style, or in Hong Kong style (e.g. curry-flavoured). So I think there's in fact loads to write about the Singaporean cuisine; time and patience are needed as well, though. :) Btw, I'm going to write an article about Dai pai dong, a characteristical tented street restaurant of a kind in Hong Kong, since I've some secondary source in hand right now -- from 11/6's Sing Tao Daily and HK Magazine, with some unexpected historical anecdotes! *Eureka* Maybe you can also pen something about the street eating culture in Singapore, which I, as a foreigner, observed in your country. ;-D
 * Btw, dare not go to Indonesia...they do discriminate against Chinese, don't they? I did see some pics about the anti-Chinese campaign in that country--they're disgusting! Well, I've been to the other two countries that you've stated. Chill out! :)-- Jerry Crimson Mann 19:47, 11 Jun 2005 (UTC)
 * Ney...its not as bad in Indonesia as imagined. :D I am more worried about being caught too close with caucasians! :D--Huaiwei 20:03, 11 Jun 2005 (UTC)


 * (response to Huaiwe's comment at 19:33, Jun 11) You're getting too far, and all these have nothing to do with Singaporean cuisine. It is my privacy where I have been to, and that's does not affect how one would respond to the very first question on this page. It's interesting to learn that I need (an) air ticket(s) if I want to ask a question on Wikipedia tho. &mdash; Instantnood 19:56, Jun 11, 2005 (UTC)
 * Oh friends, where have you hidden your WikiLove? Personal attack and disrespect are not certainly the best way of communication. Instandnood, to be honest, I think you're sometimes too firm on your own stance; why not taking a little step backward and listen to the others' opinions? :) Nothing would be lost anyhow. Huaiwei, I don't buy your rub-it-in approach to your "foe"; I don't think that Instantnood is that...well...that bad. Just drop off those sarky words, turning them into amazing smiling grins!
 * Wikipedia is really a marvellous place, in where people from miles apart can share their ideas, appreicate other's cultures, and, moreover, have a better understanding to our home, the Earth. It would be a pity, likewise shame, to ignite meaningless yet destructive arguments merely due to small differences of point of views. Let bygones be bygones, eh? :-D -- Jerry Crimson Mann 19:18, 11 Jun 2005 (UTC)
 * Hey Jerry I'm already not taking any stance in the discussion here on this page. I'd better keeps my hands off the topics if there's clue that Huaiwei would likely be interested in. :-) &mdash; Instantnood 19:23, Jun 11, 2005 (UTC)
 * (response to Huaiwei's comment at 18:51, Jun 11) That's not an excuse to go too personal in discussions. I check the contributions of many people, and obviously you're not the only one. Don't feel like uncomfortable about it. Activities on Wikipedia are always open and public. &mdash; Instantnood 19:20, Jun 11, 2005 (UTC)
 * Then that is an odd habit of yours you jolly well stop if you want to build a better environment for discussions. I made it quite clear I dislike being tailgated by you, and I will make my displeasure felt if you refuse to back off. It is quite obvious that I do not consider your behavior as "loving". It is downright intimidating and a violation of my privacy and personal space.--Huaiwei 19:33, 11 Jun 2005 (UTC)
 * Edit history on Wikipedia is one's privacy and personal space? Interesting. To repeat, I check contribution history of many people, and you're not the only one. (I don't think you're not a VIP, are you? :-D ) &mdash; Instantnood 19:56, Jun 11, 2005 (UTC)
 * Well, as we can all see, you obviously have no intentions to back off. Then let it be. ;) --Huaiwei 20:03, 11 Jun 2005 (UTC)
 * Apology: I was only intending to get an answer, and I did not expect Huaiwei would have joined in this way and made the conversation ended up as such. I'd like to apologise for inconvenience and trouble that my question might have caused. &mdash; Instantnood 19:56, Jun 11, 2005 (UTC)
 * Oh of coz you need to apologise. Whether your hypocritical apology is accepted is another story. --Huaiwei 20:03, 11 Jun 2005 (UTC)
 * This was a pretty funny reading. WinterSpw (talk) 20:22, 24 March 2008 (UTC)

To what extent is Singaporean cuisine different from Malay cuisine, and are such differences much more remarkable than the differences among the varieties of Malay cuisine in different parts of Malaysia? Many thanks. (Yes it's the same question. But this time I expect a discussion on the cuisine itself :-) ) &mdash; Instantnood 20:18, Jun 11, 2005 (UTC)
 * Wish you luck, sandboy. :-) --Jerry Crimson Mann 20:30, 11 Jun 2005 (UTC)


 * There are subtle differences to the variety of dishes, and some dishes are not available in Malaysia. For instance, the laksa in Singapore is different from that of Malaysia, specifically that from Penang.  Some dishes are unique to Singapore, like Chilli crab and Black Pepper Crab. In Malaysia certain local dishes are located in specific towns and cities.  Mandel 20:41, Jun 17, 2005 (UTC)

Citynomads
the introduction lists citynomads: http://www.citynomads.com/ is this site significant? or is this advertising? Cmyk (talk) 09:04, 5 December 2011 (UTC)

National dish?
We should submit a Singapore entry for national dish. Any nomination? -- Vsion 00:19, 17 Jun 2005 (UTC)
 * Er.....the closet candidate seems to be Hainanese Chicken Rice? :D--Huaiwei 29 June 2005 05:49 (UTC)
 * Seconded. Two votes to none; that's a landslide majority! --Vsion 29 June 2005 06:21 (UTC)
 * Hahaha....this is "unanimous"?? :D--Huaiwei 29 June 2005 06:34 (UTC)

Not sure how many of you got the print edition of the ST yesterday, but there is a super wonderful NDP special, in which there is an article on the above. It recalls that ST survey in which over 50% of respondants chose Hainanese Chicken Rice as Singapore's national dish, with Chili Crabs a distant second and Char Kuey Tiao coming in third. We did right! :D --Huaiwei 07:17, 10 August 2005 (UTC)

Multi-ethnic inspired food
Currently, the section "dishes" is divided into "chinese inspired", "Malay inspired", ... etc. Some dishes have problems, such as Satay bee hoon, fish head curry and tauhu goreng as they are clearly influenced by more than one ethnic groups. Also I'm not sure if "mee goreng" should be under "Malay inspired" because it used to be prepared mainly by Indians, the yellow noodle is chinese inspired but the common name is in Malay. Should we add another sub-section "Multi-ethnic inspired" for these dishes? -- Vsion 00:18, 26 Jun 2005 (UTC)

Hmm, perhaps we should follow the style of Cuisine of Malaysia - they classify it along with stuff like beef dishes, chicken dishes, etc. so we could classify it along with stuff like "curries", "noodles", "fusion hybrids" (this has to be recent though), and stuff like that, and note its origins in the description. -- Natalinasmpf 00:51, 26 Jun 2005 (UTC)


 * In Cuisine of Malaysia, the ingredients are organized by poultry, seafood, fruits, etc; however the dishes are also organized by ethnicity, similar to Cuisine of Singapore. We can use it as a guide and add a section on ingredients as well. I guess a sub-section on "Cross ethnic inspired" or "fusion hybrids" should be added for dishes like fish head curry. Any amendment with a better title for this sub-section is welcomed. -- Vsion 07:19, 26 Jun 2005 (UTC)


 * I knew this would be raised when I first subdivided them by "inspiration". :D It wasent easy in actual fact, to split them this way, and even Hainanese Chicken Rice is not what it is without Malay influence! How about we create a table for this, list them by alphabetical order, and to add a column which lists vatrious cultures which many have contributed to the creation of that dish?--Huaiwei 29 June 2005 05:48 (UTC)


 * You are a "table"-guy, haha ... Some issues: (i) shall we include Thai's influence (for mee siam, etc)? (ii) shall we split chinese into Hokkien, cantonese, teochew, etc.? These issues aside, I think your suggestion will work. For cuisine articles, this could be revolutionary! :-) Vsion 29 June 2005 08:57 (UTC)
 * Haha...I somehow like tables ever since I mastered to art of creating them. :D And yes, we should attempt to point out the dialect group/cuisine which influenced each dish where possible. Hainanese Chicken Rice in Singapore is a fusion of Hainese and Cantonese influences, plus that dash of chili which is obviously Southeast Asian!--Huaiwei 30 June 2005 09:11 (UTC)
 * Hi there! You know what, there will be a TV programme talking about Singaporean cuisine this week here in Hong Kong. I think I'm gonna watch to know more about the food of you guys. *yum* :) Btw, is Char kway teow also known as "炒貴刁"? If yes, I'd like to add this name to the article as well. :-D -- Jerry Crimson Mann 29 June 2005 12:03 (UTC)
 * Hi Jerry, did you notice the red link of Chinese sausage in Char kway teow? Is there an article on it already that I may have missed, maybe some spelling like lap cheong? It is used in quite a number of dishes and deserved an article itself. :-) -- Vsion 30 June 2005 06:31 (UTC)
 * Oooo...so you are the one who added 炒貴刁...haha. I really have not heard of it thou, so I cant comment. How did you find that?--Huaiwei 30 June 2005 09:11 (UTC)
 * O yes...this is a very typical Chinese cuisine that we all've missed! Let's see if anyone else can pen the masterpiece~ ;-) -- Jerry Crimson Mann 30 June 2005 07:42 (UTC)
 * TV show on Singaporean cuisine? Great, evidence of notability! please watch it and contribute. Also the Hongkong author Cai Lan has written quite a bit about Singapore food and with pretty good prose too. Maybe we can "copy" some content from his essays. --Vsion 30 June 2005 09:57 (UTC)
 * Well the series talk about food all around, from town to town, from city to city. The programme has been shown for months. :-D &mdash; Instantnood June 30, 2005 10:24 (UTC)
 * But the fact that it is a show on Singaporean cuisine and not "Malaysian-Singaporean" cuisine tells you that you onviously need to learn quite abit from the programme. :D --Huaiwei 30 June 2005 11:44 (UTC)
 * Right.. but they talk about the food and drink of a city or a town each week... :-) &mdash; Instantnood 12:25, July 10, 2005 (UTC)
 * Come on, don't rub on it. We are talking about food here, not as rigid as a military orbat. Please stick to constructive comments and move on. -- Vsion 13:02, 10 July 2005 (UTC)
 * Right.. thanks Vsion. :-) &mdash; Instantnood 13:30, July 10, 2005 (UTC)

cultural relevance as well as the food itself
Well, perhaps we need some more expansion (then we need to start making headings :D) about its cultural relevance, since we only have a few paragraphs at the moment that just makes bare coverage. Like the fact that its a regular phenomenon for hordes of students to just arrive at hawker centres and eat because of the low prices ;-)...as opposed to the much lesser group of customers at restaraunts. In fact, we need an article on La Pa Sat, but I don't know how to start. Basically, something is missing from this article, but I don't know just what. Bear in mind this is being paraphrased by not just Culture of Singapore but Tourism in Singapore now.

Further thought: part of what's missing: we fail to cover that yes, Singaporeans eat at McDonalds and fast food, as well as their native cuisine, and all the other foreign influences we bring in. So far it's mainly about the cultural diffusion to form things like roti prata or combined Chinese-Malay dishes, etc. while that's a huge component it's not the only one. -- Natalinasmpf 23:40, 22 September 2005 (UTC)


 * Talking about phenomenon, there is this familiar coffee shop scene where the assistant would shout the orders for teh and kopi across the kopi tiam. E.g. the "big" guy at Blk 28, Dover, used to do that very well with pretty good lung capacity. Does this deserve mentioning? Even PM Loong talked about this abit during the NDP rally. --Vsion 04:01, 23 September 2005 (UTC)

You live near Dover? That's pretty close to me. Real close, heh. Well, I'm not sure if it exactly deserves mentioning, but I get a writer's block on how to describe our attitude to cuisine...as in "a national past time" is way too general. -- Natalinasmpf 04:15, 23 September 2005 (UTC)

Food for thought: For most class/group outings i've been to(JC/poly/Uni students), we ate mostly only at restaurants like crystal jade, aijsan, thai express, FishnCo, etc. I believe its common choice when people are meeting at places like Orchard or Vivocity. Also, Mac's and KFCs near to schools tend to be flooded with students on weekdays(I've seen from jurong point/west mall/some other places in the west, not sure about the rest of the island)WhiteAtlas (talk) 04:45, 14 April 2010 (UTC)


 * Used to be that way when I was in secondary school, regardless of the fast food restaurant. Burger King, Mos Burger, anywhere got table and air con can already ;) Icedwater (talk) 17:35, 24 June 2010 (UTC)

Improvements
The article is quite fine now, but we need improvements here. Like what S'poreans' eat usually what type of food can be found in Singapore. Uniqueness of the cuisine, I really feel that all these can be improved. Deciding on the quality of the article, we can do some research and this article will be much better. --Terence Ong Talk 09:50, 4 January 2006 (UTC)

Kikapoo as a Singapore drink?
Can Kikapoo (local soft drink) be considred part of the Cuisine of Singapore? --Ter e nce Ong 03:47, 18 March 2006 (UTC)


 * It's spelled "Kickapoo", I believe, and supposedly originates from an American company. See Monarch Beverage Company. 219.117.219.210 (talk) 11:37, 4 October 2008 (UTC)
 * Yes originates from US but consumed mostly in these parts. Chensiyuan (talk) 12:51, 4 October 2008 (UTC)

Merging from Bread in the cuisine of Singapore
I will be renominating that article for deletion this week unless the merge is completed. nadav (talk) 01:40, 27 May 2007 (UTC)

Just plain kopi?
A question from a non-coffee-drinker that's not answered by the article: what does ordering plain old "kopi" get you in Singapore? Do you get both milk and sugar (like you would for "teh"), or is the default kopi-O? Jpatokal 07:44, 4 July 2007 (UTC)


 * Refer to this two posts:

http://blog.burpple.com/quick-guide-to-ordering-teh-from-the-mama-lik http://blog.burpple.com/always-wanted-to-order-authentic-kopitiam-kop Cmyk (talk) 09:07, 5 December 2011 (UTC)

katchang idju
I'm probably spelling it wrong, but what of these little green beans? The only net reference I can find is at www.fepow-community.org.uk/monthly_Revue/html/food.htm+katchang+idju. Chris 08:27, 11 November 2007 (UTC)
 * From my limited knowledge of Malay I would say it's kacang hijau. Not sure how to link to a page on Bahasa Melayu wikipedia though. Icedwater (talk) 17:06, 24 June 2010 (UTC)

red rubies(sic)
Red rubies (its normally called red ruby) is a thai dessert, not a singapore dessert (though it can be found at some dessert stalls). it's also made with tapioca flour not rice flour as incorrectly stated in this article. (tapioca flour goes clear when cooked, rice flour stays white). also why do we have a picture of gelato on this page ? there are gelato shops all around the world, its an italian ice cream, and yes there are shops in singapore but why is it significant enough to have on this page ?

I don't want to make any direct changes to this web page so added my comments here.. can someone appropriate make the necessary changes ?

Singapore style fried noodles
I have removed the part mentioning that this dish originated in Hong Kong. First of all, this article is about Singapore cuisine, not about what's not Singapore cuisine. Secondly, the statement was not sourced. Thirdly, there is such a dish in Singapore, it's just not the version that foreigners have come to know (the version with curry sauce). 174.115.114.188 (talk) 05:50, 16 January 2012 (UTC)

What makes a dish Singaporean?
That is my question; what makes a dish "Singaporean"? Was it because a certain dish was merely served in a restaurant or foodcourt in Singapore? thus automatically deserved to be called as "Singaporean dish". Which is quite common and has large number, since as international city Singapore has a collection of ethnics and international restaurants serving the city. Or, it requires a certain degree of acculturation and historical background involving Singaporean citizen, for a dish deserved to be included as part of Singaporean cuisine. This is actually my thought after seeing numbers of cuisine from neighbouring countries curiously made into the list in this article as Singaporean dish. I can understand, dishes like bak kut teh, hainan chicken rice, roti prata, Singaporean style nasi lemak and katong laksa are Singaporean dishes, owed to the Singaporean history and demographic. But I find it hard to believe that specific rather uncommon Javanese dishes like tumpeng, gudeg, pecel lele and rawon are included as Singaporean dish as well. Was it just because there are some Javanese Indonesian restaurant serving this dishes, and opening their business in the city?  Gunkarta  talk 22:36, 19 January 2016 (UTC)
 * Agree that there needs to be a clearer definition. If the list is supposed to include "localised" dishes, the definition should clearly state it as such and only list notable examples. Or Singapore created dishes, ditto. Or even both is okay. But just because its served in Singapore does not make it Singaporean (I.e I don't see how "Fish and Chips" has ever been localised, and googling does not turn up a single hit on any specific "singaporean fish and chips"). Its turning into a "food found in Singapore" article and might as well be named a such.... which is another can of worms. Suggested steps to take: Clearly defined the definition of "Singapore Cuisine", then scrub through the list. And be discretionary about what makes the list. Else, indiscriminately including everything doesn't inform all - "If everything is special, then nothing is". Zhanzhao (talk) 23:42, 19 January 2016 (UTC)
 * Thank you for your thoughtful support, and I agree with your suggestion to define "Singaporean cuisine" and to reexamine the list. I need to make this clear, that this has nothing to do with the so called "food fight". I do understand that Singapore has become the home for some immigrants of Indonesian origin (Javanese, Minangkabau, Bugis, Malay, and also Chinese Indonesians). Thus, I think food items like satay, mee soto and nasi padang might already well-integrated into Singapore cuisine culture, but some other dishes are quite doubtful.  Gunkarta  talk 10:39, 20 January 2016 (UTC)
 * Agreed,in part of Western cuisine. But for Javanese food, i don't think so. In 2010, Malays of Javanese descent numbered 89,000 and make up the second largest Malay in Singapore. No cause assimilation of Javanese food happen in Singapore. Lee788 (talk) 14:38, 20 January 2016 (UTC)
 * Actually Singapore has quite a large number of Eurasian (citizen having mixed European-Asian ancestry), but curiously there is no "Singaporean fish and chips" or fish and chip being hailed as Singaporean dish, despite having close relations and shares historical background with British. Not all of Javanese dishes I think. We should examine Singaporean restaurants, food courts and food culture. Dishes like satay, mee soto, soto ayam and nasi padang proabably already well assimilated into Singapore food culture, but I don't think so with tumpeng, rawon and pecel lele.  Gunkarta  talk 10:46, 20 January 2016 (UTC)

Let me provide an analogical argument; suppose Jakarta is a country, a city-state separated from the rest of Indonesia, despite having large numbers of Sundanese (West Javan) citizen, not all set of Sundanese cuisine could be simply poured into Jakartan cuisine. The Sundanese cuisine that deserves to be called part of Jakartan tradition should be prevalent in Jakarta as well, for example sayur asem and gado-gado/lotek is equally prevalent in both Jakarta and West Java, while Sundanese karedok and oncom are not quite. Another analogy; China has Korean ethnic citizen resides in Jilin province bordering with Korean peninsula, does that means the whole kaleidoscope of Korean cuisine absorbed as part of Chinese cuisine? Despite maybe a certain Korean dish is not prevalent in Jilin province (only found in, let say... Busan, South Korea).  Gunkarta  talk 21:11, 20 January 2016 (UTC)

The thing is Singapore is historically and actually a city of immigrants. I tried to formulate some criteria to define a dish to be considered as Singaporean dishː
 * 1) Historically proven as part of Singaporean cuisine. Dishes that has been prevalent in Singaporean culture, since hundreds years ago in colonial British era, are automatically deserves to be called Singaporean dishes. This means large numbers of Peranakan dishes would made into the listː e.g. katong laksa, otak-otak. etc. While unusual Javanese menu, offered in recently open Javanese restaurant are not quite right to be considered as Singaporean dishː e.g. tumpeng and pecel lele.
 * 2) Part of cuisine heritage of Singaporean people, that being prevalent in the city. Singapore has large numbers of Chinese, Indian and Malay-Indonesian ancestry citizen. But that does not means the whole kaleidoscope of Chinese, Indian and Indonesian cuisine are Singaporean as well. The dish must be prevalent in Singaporean daily life. This means Singaporean Indian roti prata, Singaporean Malay nasi lemak, Singaporean Chinese bak kut teh are indeed Singaporean dishes.
 * 3) Ecletic, fusion acculturated dishes that was created in Singapore. That means chili crab and satay bee hoon would made into the list. Feel free to suggest and add.  Gunkarta  talk 21:11, 20 January 2016 (UTC)
 * Well,i strongly agree with Zhanzhao there are no any specific type of Singaporean fish and chips in Singapore even we are shared historical background with British. Instead it's doesn't means there's no assimilation of British cuisine into Singapore food culture. Kaya toast and Roti john, examples of assimilated British cuisine into Singaporean food. Actually,not all Javanese food assimilated into Singapore cuisine. There is no doubt. This dishes, satay,mee soto, soto ayam and nasi padang, tumpeng, gudeg, pecel lele and rawon have come together with people of Java. All the listed dishes are important for Javanese and of course they are still practice it even now they are Singaporean citizen. Do you think all 89,000 Javanese people in Singapore after all they change their eating habit? Chinese is always Chinese and Javanese is always to be Javanese. If satay,mee soto, soto ayam and nasi padang possibility well assimilated into Singaporean cuisine,why not tumpeng, gudeg, pecel lele and rawon? But, I suggest to remove part of Western cuisine because it's unrelated for this title. Lee788 (talk) 18:38, 20 January 2016 (UTC)
 * Let me get it straight, for a foreign-origin dish to be include into the heritage cuisine of another country, at least it has historical record to prove it, undergone a certain degree of assimilation and acculturation, ecletic/fusion cuisine that created in that country, or shared immense popularity in national level. Agreed on Kaya toast and Roti john example as European/British influence that assimilated into Singaporean. However, I really doubt that Javanese tumpeng, gudeg, rawon and pecel lele could be considered as "Singaporean" in those sense. They only served in a small number of Javanese-Indonesian restaurant/foodcourt in the city. While I can see popularity of satay, mee soto, and possibly nasi padang in the city.  Gunkarta  talk 06:15, 21 January 2016 (UTC)
 * Actually, Indonesia also actually a city of immigrants. Lee788 (talk) 19:03, 20 January 2016 (UTC)
 * Correction, Indonesia is a country/nation, not a city. True in certain degree for immigrant matters, but at least the heritage cuisine listed in Indonesia has undergone acculturation for ages, resulting some derivative dish, rather different than the initial "original" dish in ancestral country. For example; Chinese Indonesian siomay can trace its influence and origin to Chinese shumai dim sum, but it different by preferring steamed vegetables and wahoo fish dumpling instead of pork dumplings, and served in ever so popular Javan style peanut sauce, kecap manis sweet soy sauce and sambal hot sauce; thus Indonesia recognize siomay as part of their cuisine heritage, but not dim sum. I hope you could understand this analogy. Plus, despite having Dutch influences, Indonesian do not recognize Dutch soused herring (because of ingredients availability obviously); familiar with pannekoek, bitterballen and poffertjes while respecting their Dutch origin, but owning derivative fusion Dutch-influenced delicacies that was developed in colonial era such as perkedel, kue cubit, klappertaart and pandan cake, which are recognized as Indonesian. I just wish editors could be honest and stay true to the fact on what realy makes a dish "Singaporean", instead of indiscriminately listing all the food that found and sold in the foodcourts there as "Singaporean cuisine".  Gunkarta  talk 06:15, 21 January 2016 (UTC)
 * To improve the article, I think the article should follow the model in Australian cuisine, in a way it documents the history of the food and identify which is iconic, instead of throwing every kind of food you can remember eating in Singapore.--Rochelimit (talk) 18:08, 14 February 2016 (UTC)

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External links modified
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I have just modified one external link on Singaporean cuisine. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
 * Added archive https://web.archive.org/web/20160328213055/http://www.cidcm.umd.edu/mar/assessment.asp?groupId=83001 to http://www.cidcm.umd.edu/mar/assessment.asp?groupId=83001

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Cheers.— InternetArchiveBot  (Report bug) 12:58, 2 January 2018 (UTC)