Separated only by a narrow strip of water, peninsula
Malaysia and the island state of Singapore have many dishes in common. The
Indian, Moslem and Chinese heritage of both countries can be seen in
Indian-hot curries, Middle-Eastern inspired satays and Chinese noodles,
stir-fried and roasted meats. These influences come together in dishes
like laksa, a creamy curry of seafood or chicken simmered in coconut mill.
In Singapore, the mixture of Malays and Chinese has created Nyonya food -
an exciting blend of Chinese balance and Malaysian heat.