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Being a multicultural country, the Malayan cuisine is equally diverse. Borrowing flavours from its neighbours and adding their own influence means the food available is rich and varied. Rice is a staple in this part of the world and spice is a common addition to most dishes. However for the most part, dishes are flavoursome rather than hot. For the unadventurous there are plenty of national chains in the shopping malls, providing a wide range of traditional western dishes.
Sambals (a paste of ground chilli, onion and tamarind) is often used as a side dish.
Blachan (a dried shrimp paste) is used in many dishes.
Ikan bilis (dried anchovies) are eaten with drinks.
Satay (consists of a variety of meats, often chicken, barbecued on small skewers and served with a spicy peanut dipping sauce and a salad of cucumber, onion and compressed rice cakes).
Gula Malacca (a firm sago pudding in palm sugar sauce).
Locally brewed beers such as Tiger and Anchor are recommended.
The famous Singapore gin sling.
Sugar cane juice.
10% service charge and 5% government tax are commonly included in bills.