Although a tiny country in Asia, Singapore has a culture that has become quite distinct, despite the fact that, in many ways, it is a culture that has adopted various practices from nations around it. The arts, politics, and most importantly, its cuisine have flourished over the years. Read on and discover just a few dishes that you must try if you find yourself in a Singaporean private dining situation or among street cart vendors that are serving up delicious Singaporean dishes.

Fish Head Curry

Fish head curry is the result of Singaporean chefs taking cues from other cultures – in this case from China and India. Singapore has always had a very strong connection to mainland China, including its cuisine culture so it's no wonder that fish heads would find themselves in a number of Singaporean dishes. The Indian element comes from the fact that the base of the dish, curry, is an Indian staple. There are two variations on this dish. The Chinese style, which is a bit more oily and spicy, and the south Indian style, which is generally considered a bit creamier and heartier.

Laksa

Laksa is a Malaysian staple, so it's no wonder that you will also find a Singaporean variation, with the two being neighboring countries. This is a soup that must be sampled to be believed – it is almost the perfect storm of bitterness, spiciness, and a heartiness. The base of the soup consists of rice noodles and a citrusy base known as laksa, which is a spicy fish sauce and lemon-oriented broth. There is also an added element of curry in the Singaporean take on the dish, which significantly thickens it up from the Malaysian original. Finally, there are a number of vegetables added and your choice of protein, although fish tends to be the go-to.

Sambal Stingray

Perhaps one of the most distinct and interesting fish dishes in all of Asia, Sambal stingray is a dish that as equally spicy, tangy, and a bit sweet. You will often find this dish served in both street vendor carts and BBQ restaurants exposed to the hot sun. After being marinated in a sauce that consists of shallots, tamarind, chilies, cane sugar, and calamansi juice, this stingray slab is cut into pieces that resemble steak, wrapped in a banana leaf, and grilled. The grilling technique means that the dish absorbs its own flavor so you can expect a certain smoky richness and charred texture to the dish.