| In much of the western world vegetarianism is seen simply as an alternative to meat eating, whereby many restaurants will simply have meat-free options as an addendum to the menu. Certainly there are countries in which eating meat products in very much engrained and enjoyed within the culinary culture but in many parts of the world where animal products are either not so widely available or prohibitive in cost, faith or culture, vegetarianism is the norm and forms the staple diet for a great many people and a vegetarian restaurant the place of choice to visit.
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In Singapore, a vegetarian restaurant is simply a great restaurant which serves wonderful dishes which contain no meat products.
A balanced vegetarian diet comprising vegetables, nuts, grains, and pulses is certainly a healthy and nutritious diet and carries with it a much reduced risk of many diseases. Many people may choose meat-free dining for this reason; others may have ethical concerns relating to their diet, and yet more may simply enjoy the great range of vegetable-based dishes available to them. Typically, vegetarians will consume dairy products although strict vegans do not.
Singapore is well placed to provide superb vegetarian food. The geographical location of the island-city-state and diverse ethnic make-up mean vegetarianism is very much a part of the culinary culture. Some of this is based on faith, with Buddhism and Taoism being prevalent faiths which promote ethical food concerns.
The historical influx of peoples from the Indian sub-continent has also brought with it the similar ethical food principles of Sikhism and Hinduism. These inherent cultural aspect of Singapore’s population combines with the national pastime of dining to great effect to provide a natural culinary home for vegetarians everywhere.
Local farmers produce leafy vegetables and fruit which find their way into many of the city's restaurants but the majority of produce consumed in Singapore is primarily imported from neighbouring regions of the South East Asia, the Far East, and the Indian subcontinent. The city has long benefited from a strategic geographical position in the South China Seas, a location which has been instrumental in its ongoing success.
A trading post for many centuries, the city really came into its own during the colonial times, when it became the South East Asian capital of the British Empire. Certainly well positioned for the ancient spice trade routes, the city has always been well placed to source a huge variety of produce which has been incorporated into the tastes and cuisine so inherent to the cultural life of the islands.
There are certainly different restaurants in the city which specialise in a cuisine inherited from each group which came to trade and settle in Singapore. Chinatown and Little India in particular will certainly offer the greatest selection of Chinese and Indian cuisines respectively but it would not be unusual for Chinese chefs to incorporate Indian cooking styles and ingredients to enhance their own dishes and vice versa.
Other cultural aspects may also be incorporated such as the use of Halal meat in Chinese food. This philosophy extends to meat-free dishes and restaurants which combine the best of available produce and culinary skills to create them.
Indian food in particular has a great many dishes which are naturally vegetarian. When spices form the major part of any dish, the full flavours and textures can be expected without any requirement for meat. There are perhaps more vegetarians in India than any other culinary preference and there are certainly vegetarian restaurants in Singapore which on any other basis would simply be called Indian restaurants.
Given the cultural complexities of a place in which there are Muslims who do not eat pork, Hindus who do not eat beef, and a great many others who eat neither, there are restaurants which offer excellent meat-free food simply because it will appeal to the greatest number of people.
While Chinese, Japanese, Indonesian, Indian and other specific restaurant types are found in the city, it is perhaps Malay cuisine, itself an amalgam of different influences, which has left a more indelible mark on the food than most others. Certainly the fruits, rice and vegetables available throughout Malaysia form the basis for many dishes available in Singapore. Soups, sauces and breads draw inspiration from around the region and noodles are a perennial staple ingredient for a great many dishes in the city.
Where certain regions of the city will house certain types of restaurant, the vegetarian restaurant can be found throughout the city and will reflect the ambience and character of the surrounds. Some will have an organic appeal and may be associated with health-food products and stores and may incorporate other healthy-lifestyle products and services.
Others will be located in fashionable streets, most often close the business districts and will offer meat-free food, well presented and in stylish environments. The Hawker stores found throughout the city offer opportunities to sample many different types of vegetarian ingredients and dishes and will certainly give some idea of the extent of high quality of produce in the city.
In a city in which food is such a part of both the resident and visitor experience, food of all kinds is celebrated and there is an annual food festival which encourages participants to join in with all the aspects of food and dining in the city. Culinary workshops are a part of this, and during this period and indeed any time in the city, cooking classes are available for committed vegetarians as well as for any other food lover for whom Singapore represents a true diner's paradise.
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