Singaporean cuisine is indicative of the ethnic diversity of the culture of Singapore, as
a product of centuries of cultural interaction owing to Singapore's strategic location. The
food is influenced by the native Malay, the predominant Chinese, Indonesian, Indian, Peranakan
and Western traditions since the founding of Singapore by the British in the 19th century.
Influences from other areas such as Sri Lanka, Thailand, Philippines, and the Middle East
exist in local food culture as well.
This phenomenon makes the cuisine of Singapore a cultural attraction. Most prepared food
bought outside the home is eaten at hawker centres or food courts, rather than at actual
restaurants. These hawker centres are abundant and cheap, encouraging a large consumer base.
In Singapore, food is viewed as crucial to national identity and a unifying cultural
thread; Singaporean literature declares eating as a national pastime and food, a national
obsession. Food is a frequent topic of conversation among Singaporeans. People from different
communities often eat together, while being mindful of each other's culture and choose
food that is acceptable to all.
As Singapore is a small country with a high population density, land is a scarce resource
devoted to industrial and housing purposes. Most produce and food ingredients are imported,
although there is a small group of local farmers who produce some leafy vegetables, fruit,
poultry, and fish.
Singaporean cuisine has been promoted as an attraction for tourists by the Singapore Tourism
Board, as a major attraction alongside its shopping. The government organises the Singapore
Food Festival in July to celebrate Singapore's cuisine. The multiculturalism of local food,
the ready availability of international cuisine and styles, and their wide range in prices
to fit all budgets at all times of the day and year helps create a "food paradise".