Singaporean cuisine encompasses the diverse elements of culinary culture of Singapore — derived from several ethnic groups which have developed through centuries of political, economic, and social changes of this cosmopolitan city-state.
Influences include the cuisines of the Malays, the Chinese and the Indians as well as Indonesian, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from neighbouring regions such as Japan, Korea, and Thailand are also majorly present.
In Singapore, food is viewed as crucial to its national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/vegans. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.
Other than local Singaporean cuisine, it is also common to find restaurants specialising in cuisine from a great variety of countries outside Asia.