The unparalleled diversity of Singaporean cuisines have made the country a cultural attraction for its food as much as for its festivals, museums or architecture. The range of cuisines offered is indicative of the ethnic diversity that is a product of centuries of cultural interaction owing to Singapore's strategic location at the crossroads of cultures. Singaporean food is particularly influenced by the native Malay community, as well as the Chinese, Indian and Western culinary traditions that have been predominant since the founding of Modern Singapore by the British in the 19th century. Just by stepping into any hawker centre will you see the history of this island nation in edible form - Peranakan popiah (spring roll), Hokkien fried noodles, Teochew rice porridge, Hainanese chicken rice, Cantonese crispy roasted pork, Malay rendang (curried meat in coconut marinade), curries from North and South India, and even Western "mixed grills" that would be unrecognisable to most Western visitors. Here, we have provided introductions to the main ethnic cuisines available in Singapore.