Kitchen of Singapore

In Singapore seafood dishes, a land are popular a Chinese cuisine. Some national dishes: nasi lemak (the food consisting of pulp of a coco, a piece of an omelette, anchovies, segments of a cucumber and a paste small amount чили, turned in a brown paper or banana sheet), eh tarik (the tea mixed with гвоздичным by milk and poured from one jug in another before formation of foam), chendol (a drink from coconut milk c brown sugar, slices of green starch and a red string bean).

Asiatic cuisine very sharp, especially Indian and Arabian. If the stomach of the tourist not too favours a spicy food, it is better to it to tell at once to the waiter: «No spice, please!».
It is necessary to eat the Indian and Malayan food only with the right hand. Sticks never leave in a plate with meal, and put on a special support or on a table near a plate. If two spoons enter into laying, that is it is necessary a porcelain spoon, and silver (usually it with longer handle) — only to impose food.