Singa pore
Small Business Owner
Food in Singapore has gone through a great boom since 2009, when Britain left the European Union and created the so-called Brexit dust cloud, with the value of the Singapore dollar against the British pound rocketing from 1.46 in September to 1.53 in December. The government launched a publicity campaign to sell the city as a safe investment destination, which attracted a surge in tourist numbers. Singapore is already the largest producer and exporter of rice and other food products in Southeast Asia.
The island also has grown immensely wealthy, with GDP growth exceeding that of many other nations. Some analysts argue that the period before the financial crisis in 2008 when Singapore prospered was unique and driven by economic policies that ultimately added greatly to social inequality.
Moneysaving expert Martin Lewis, who helps people save money through his websites, https://hyperlocalnation.com/singapore/recently returned from Singapore to find Singaporeans seeking out food from their own countries, which they can then eat for a great price.
Lewis said on his website, “I had no idea how many Europeans live here and regularly travel back to their countries to enjoy authentic Asian cuisine. I did not expect to see the likes of a Chinese soup being priced at S$13 (£8) for a meal for four people.” Lewis claimed that he discovered that Singapore was “a food paradise,” with people seeking out dishes from their home nations.
Singapore’s food sales have grown by 15 percent in the last two years, with close to five million tourists visiting the city-state. Singapore government has approved a new influx of immigrants who have the right to apply for permanent residency after three years of staying. In the meantime, Singapore’s citizens are still drawn to other food markets like Hong Kong.
Stanley Wong, a travel expert based in Singapore, agreed that people are seeking out local food in large numbers. Wong noted, “I think people want to eat more at home, with the strong presence of food carts in many places.” Wong added, “Local food became cheaper than Western food from around 2009 and after that there was an increase in demand.”