Originally Posted by jakuda

Singapore and Malaysia are a bit different, unless you are talking about haute-cuisine Malay-Western and Singaporean/Western fusion (of which I've never tried). Those two countries have culinary influences from neighboring Asian cultures as well as Western countries from colonial times. That is old-school "fusion" which has to come to have its own character as "Singaporean" food.

As an American-born Chinese (Hong Kong ancestry), I've never understood or liked the "HK cafe-style" food which is a weird Cantonese-European old-school "fusion". But I'm veering a bit off topic now.