But, what really defines Singapore food? Is it the stuff served at hawkers or food courts? In my opinion, Singapore food is basically a combination of Chinese (you have the Hainan Chicken Rice, Char Kway Teow), Malaysian (Satay, Laksa), and Indian (Curry). Oh yes, I also love Chendol. I sometimes make it myself, but the green jelly is hard and time consuming to make, so sometimes I just have it at a restaurant for $5 Canadian. They serve it like a drink, interestingly enough.