Biryani, Indian Rojak among top eight popular foods in Singapore
The top eight foods that Singaporeans adore and wish to keep around in the multiracial island nation include indian Rojak and Biryani. According to Syed Kassim, biryani is still a common dish prepared by the third generation of South indian immigrants' descendants in Singapore. Kasim, 50, runs a large range of dishes out of the stand his grandfather, whose ancestors were among the first migrants from Ramanathanpuram in tamil Nadu, founded 50 years ago.
Syed Kassim is one of Singapore's diminishing hawkers; there, attempts are being made to maintain the hawker way of life. Another well-liked meal is "Indian Rojak", a fusion of indian cuisine with Singaporean origins. It consists of 23 different kinds of deep-fried vegetable and meat balls, which are eaten with tamarind- and peanut-crushed sauce.
Sagubarsadiq, 38, is a third-generation hawker of indian descent who continues to operate Singapore's indian cuisine establishment. His father founded it 34 years ago. Laksa (noodles in coconut milk gravy), chicken rice, Hokkien mee, and char kway teow (Chinese fried noodles) were included on the list of traditional cuisines promoted by local gas provider City Energy.
Syed Kassim is one of Singapore's diminishing hawkers; there, attempts are being made to maintain the hawker way of life. Another well-liked meal is "Indian Rojak", a fusion of indian cuisine with Singaporean origins. It consists of 23 different kinds of deep-fried vegetable and meat balls, which are eaten with tamarind- and peanut-crushed sauce.
Sagubarsadiq, 38, is a third-generation hawker of indian descent who continues to operate Singapore's indian cuisine establishment. His father founded it 34 years ago. Laksa (noodles in coconut milk gravy), chicken rice, Hokkien mee, and char kway teow (Chinese fried noodles) were included on the list of traditional cuisines promoted by local gas provider City Energy.
Malay dishes like nasi lemak (rice cooked in coconut milk) and mee rebus (usually made with thick coconut gravy) were also included. "Singapore's hawker food is more than just delicious cuisine," City Energy CEO Perry Ong said on Tuesday. "It holds a special place in the hearts of Singaporeans, transcending race, language, religion, and socio-economic backgrounds."
According to Ong, whose business is a major supplier of city gas to the hawkers and food centres all around the island state, "It is a cultural icon that unites us and reminds us of our shared heritage." Nine out of ten respondents to a recent study by research company RySense, conducted earlier this year, agreed that it was critical to protect Singapore's hawker area.
According to Ong, whose business is a major supplier of city gas to the hawkers and food centres all around the island state, "It is a cultural icon that unites us and reminds us of our shared heritage." Nine out of ten respondents to a recent study by research company RySense, conducted earlier this year, agreed that it was critical to protect Singapore's hawker area.