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This island city-state lies off the southern tip of the Malay Peninsula. Malay, Chinese, Indian and other migrant cultures meet in neighbourhoods and hawker centres, where many culinary skills are passed on, shared and adapted across generations. The Merlion combines a lion and fish to evoke an urban and maritime identity. Shophouses and tropical gardens provide other landmarks, connecting architectural heritage with contemporary city design. Festivities and religious practices reflect the diversity of communities. Hawker centres, where many stalls offer their dishes, are places for eating and social life. Chicken rice connects rice cooking with meat preparation and accompanying sauces; laksa brings noodles and broth together in different versions. Kaya toast pairs toasted bread with a sweet coconut-based spread. These foods reveal exchanges and knowledge passed between generations. Singapore’s culinary culture is discovered in cooks’ skills as much as in the flavours people share. Everyday dining places give its multicultural heritage a living setting beyond the skyline and its most recognisable symbols.