Singapore’s different ethnic groups coming together as one united people, without giving up their cultural heritage or beliefs. At the same time, our common national identity takes precedence over our ethnic or religious identities.

Every year in July, we celebrate Racial Harmony Day. On this day, we commemorate the importance of maintaining racial and religious harmony in Singapore’s multicultural and multi-ethnic society. 

Being multi-racial has no doubt brought a whole slew of gastronomic delights, much to the glee of our food-loving nation. These dishes, marry the different ingredients and spices together, making local delights more interesting and colourful. 

And what better way to celebrate this occasion at Compass Group? Food of course!

Food is integral to our society no matter what race or religion you are, and food is the best way to bring people together. Our culinary team has whipped up an array of different ethnic all-time favourite and which desserts such as Home-made Mango and Potong Ice cream many of us have missed due to the circuit breaker.

This facet gastronomic experience showcases Singapore’s multi-ethnic diversity from our food. 

Let us share with you some dishes to tingle your taste buds.

Satay is a Southeast Asian dish of seasoned, skewered and grilled meat  (which consist of diced or sliced chicken, mutton, beef, pork, fish, other meats) Satay can be served in various sauces. Most often they are served in a combination of soy and peanut sauce.

Vadai is a savory fried snacks from India. They are often served as a breakfast item or a snack, and also used in other food preparations.

Popiah is a traditional snack believed to be of Chinese Hokkien origin. Popiah, which means “thin snack” or “pancake” in Teochew, refers to a spring roll made from thin flour skin wrapped around finely chopped vegetables and meat. The snack shares similarities with kueh pie tee, where the same filling is stuffed into pie-crust shells. It is common to see both dishes sold at the same stall in hawker centres and coffee shops around Singapore.

The Singaporean version of Hokkien mee was created after World War II by Chinese sailors from Fujian (Hokkien) province in southern China. Today, this dish, as served in Singapore is a stir-fried dish of egg noodles and rice noodles in a fragrant stock. A flavourful stock is essential for a great tasting dish and is usually made from stewing prawn heads, meat, clams, and dried fish. Certified Halal Hokkien mee uses chicken and consists of no pork or pork lard, allowing it to be enjoyed by the Muslim community. Sambal chilli and lime are also standard toppings for this dish, giving it an extra zing and tanginess.