The geographical proximity between Singapore and Malaysia may make one ponder as to how culturally different these two countries can be. In this context, culture is not confined to our ethnicities and beliefs, it can be something as microscopic as the food we eat. As I come from Penang, a state which boasts of our delicious array of local delicacies, food was one aspect which I took awhile to get accustomed to in Singapore. In fact, Penangites have been “accused” of regarding our delicacies so highly that we may undermine that of other cultures. I admit that I initially possessed some form of stubbornness for refusing to eat certain food in Singapore, as I have this mindset of “why-settle-for-something-inferior-when-I-have-tasted-the-best”. For example, I refuse to eat the Singaporean version of fried “koay teow” which is slightly sweet as I grew up devouring the savoury and spicy Penang fried “koay teow”. For some time, I was quite puzzled over why Singaporean hawkers did not think of using the conventional light soy sauce which gives Penang fried “koay teow” its savoury goodness. It took me one long conversation with my Singaporean friend to finally understand the cultural reason behind the difference in taste. He explained to me that while Malaysians prefer food which is stronger in flavor, Singaporeans have a penchant for sweeter and milder flavours.
The constant exposure to the delicious local specialties in Singapore and frequent long talks about the cultural differences between Singapore and Penang with my Singaporean friends taught me to embrace the differences and to a certain extent made me feel fortunate that I had the privilege of experiencing the best of both worlds. One dish best encapsulates that privilege of mine: laksa, a spicy noodle soup. The Penang version is a sour fish soup base while the Singaporean one is laden with flavours of coconut milk and dried shrimps but I love both just the same. That to me, is the importance of intercultural communication-the ability to recognize a cultural difference and if we cannot accept that difference, the least that we could do is respect it. J
Singaporean Fried "Koay Teow": Too sweet for my liking, but at least I understand why the difference in taste now ;)
Hi Sher Lynn,
ReplyDeleteWhat an interesting post! Reading this post simply made me salivate! I have a similar opinion about Singapore food during my first few months coming here. I just cannot adjust to the taste of the food here. Later then I learnt that Singapore food uses much less seasonings as Singaporeans are more health-conscious than Indonesians, hence the seemingly tasteless food here!
I agree completely with your last statement. It is true that most of the time we cannot accept the cultural difference happening around us. But we should at least do the minimal: appreciate it and respect the cultural difference. All these variety of cultures existing alongside one another make our life more colourful (like your background theme) anyway, so why bother so much! Enjoy and savour it!
Nice post Sher Lynn! I love penang food so much!!! I think chee cheong fun in Singapore is quite different also... ;D
ReplyDeleteAnyway, you brought up a very good point, we have to respect the culture difference even if we cannot accept and adapt it. I think this would greatly minimize unnecessary conflict.
As Singapore is a cosmopolitan society, living with people from different cultural backgrounds are part of our lives, so respect each other's culture is so important to stay in harmony.
I just love Penang... period!! I love going there for a holiday because it blends the old and the new very well. As for the food -I'm vegetarian and I know Penang has some very good Chinese vegetarian restaurants- right Sherlynn?
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