Singaporean cuisine is an example of diversity and cultural diffusion in Singapore, with a fusion of Chinese, Indian, Malay and Tamil influences. In Singapore's hawker centres, traditionally Malay hawker stalls selling halal food may serve halal versions of traditionally Tamil food. Chinese food stalls may introduce indigenous Malay ingredients or cooking techniques. This continues to make the cuisine of Singapore a significant cultural attraction.
Local foods are diverse, ranging from Hainanese chicken rice to satay. Singaporeans also enjoy a wide variety of seafood including crabs, clams, squid, and oysters. One such dish is stingray barbecued and served on banana leaf and with sambal or chili.
Amongst locals, popular dishes include bak chor mee, mee poh, sambal stingray, laksa, nasi lemak, chili crab and satay. All of which, can be found at local hawker centres around Singapore.
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