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 organizes 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".