Take A Bite At This Singaporean Hotpot

Earlier in the morning, my folks and I were having breakfast at Changi Village. Dad ordered Nasi Campur while mom got herself Lotong. I went for Mee Rebus. It dawned upon me how natural it was for us to order food of different ethnicity.

Since young, many of us were exposed, slowly introduced and got accustomed to all sorts of cuisines such as the Indian’s Roti Prata, Nasi Biryani and Fish Head Curry, Malay’s Mee Siam, Mee Goreng and Nasi Lemak, and Chinese’s Hokkien Mee, Chai Tao Kway and Chicken Rice, though many dispute that they are more Singaporean than they are of their original heritage. Ordering Roti Prata or Mee Siam (both my favorites) is like second nature for me (and I trust that it is as well for many who share my sentiments).

How wonderful it is that the cultures of different races can integrate, blend in so well and complement the other in this cultural hotspot known as Singapore!

We need to preserve this ‘Uniquely Singaporean’ culture as with the delicate balance of race, language and religion. It would be quite sad if the children of the next generation only knows hamburgers, steaks and McDonald’s.

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