Rosemary Brissenden, “Southeast Asian Food”, 1970 was the topic of an earlier blog post. 
Here I present: Rosemary Brissenden, “Southeast Asian Food”, PART TWO (II).
This blog post I focus on Singapore; and, Singapore’s importance to understanding the region of Southeast Asia. Singapore is an island situated off the Malaysia peninsula, shown ABOVE.
The Singapore subway map is shown BELOW.
Hainan Chicken Rice is the national dish of the city-state of Singapore, is shown BELOW.
”Banana leaf meals” of Indosphere cooking using no utensils are found on Singapore Island, such as shown BELOW.
Here I present: Rosemary Brissenden, “Southeast Asian Food”,PART TWO (II).
SUMMARY.
The six million (6,000,000) people of Singapore Island are of four (4) populations: Indian, Chinese, Malay and Other.
The percentage of each is:
75% Chinese
12% Indian
12% Malay
1% Other
The Singapore cuisine reflects the China-India mixture in a Malay geographic setting. This is a world class culinary location, featuring some of finest restaurants in the world.
