Singapore is an island nation located at the southern tip of the Malay Peninsula. It lies 137 kilometres (85 mi) north of the Equator, south of the Malaysian state of Johor and north of Indonesia's Riau Islands. Singapore is a mixture of an indigenous Malay population with a third generation Chinese majority, as well as Indian and Arab immigrants with some intermarriages. There also exist significant Eurasian and Peranakan (known also as 'Straits Chinese') communities. Singaporean cuisine is an example of diversity and cultural diffusion in Singapore, with a fusion of Chinese, Indian, Malay and Tamil influences. In Singapore's hawker centres traditionally Malay hawker stalls selling halal food may serve halal versions of traditionally Tamil food. Chinese food stalls may introduce indigenous Malay ingredients or cooking techniques. This continues to make the cuisine of Singapore a significant cultural attraction. Local foods are diverse, ranging from Hainanese chicken rice to satay. Singaporeans also enjoy a wide variety of seafood including crabs, clams, squid, and oysters. One such dish is stingray barbecued and served on banana leaf and with sambal or chili. Amongst locals, popular dishes include bak chor mee, mee poh, sambal stingray, laksa, nasi lemak, chilli crab and satay. All of which, can be found at local hawker centres around Singapore.

Singapore consists of 63 islands, including mainland Singapore. There are two man-made connections to Johor, Malaysia — Johor-Singapore Causeway in the north, and Tuas Second Link in the west. Jurong Island, Pulau Tekong, Pulau Ubin and Sentosa are the largest of Singapore's many smaller islands. The highest natural point of Singapore is Bukit Timah Hill at 166 m (545 ft). The south of Singapore, around the mouth of the Singapore River and what is now the Downtown Core, used to be the only concentrated urban area, while the rest of the land was either undeveloped tropical rainforest or used for agriculture.