Food and Dining

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.

National specialities:
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).
National drinks:

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.

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