Singapore is popular because of the way it has economically evolved and progressed and at the same time preserved its age-old traditions and customs. Though it appears extremely modern and polished from the outside, the local customs and traditions in Singapore are still dominant there, kept alive by the older generations. Owing to the presence of diverse religions and ethnicities such as the Indians, the Malays and the Muslims, there is a kaleidoscope of diverse local customs and traditions in Singapore.

Some of the local customs and traditions in Singapore are like to always present the business card with both hands and not have the card in black, which is an inauspicious color for the Chinese people. The custom in Singapore is generally not to adapt to handshakes as greetings, but other forms such as bowing, salaaming, saluting etc. Another popular custom in Singapore is that the people here enter barefoot inside their homes and shoes are removed outside as a sign of respect. There are many other local customs and traditions in Singapore that vary from religion to religion.

The different religions in Singapore respect the traditions and customs of each other and thus contribute to the stability of the multi cultural society of Singapore

Singaporean cuisine is indicative of the ethnic diversity of the culture of Singapore, as a product of centuries of cultural interaction owing to Singapore's strategic location.[1] The food is influenced by the native Malay,[1] the predominant Chinese,[1] Indonesian, Indian[1], Peranakan and Western traditions (particularly English and some Portuguese-influenced Eurasian, known as Kristang) since the founding of Singapore by the British in the 19th century. Influences from other areas such as Sri Lanka, Thailand, Philippines, and the Middle East exist in local food culture as well. In Singaporean hawker stalls, for example, chefs of Chinese background influenced by Indian culture might experiment with condiments and ingredients such as tamarind, turmeric and ghee, while an Indian chef might serve a fried noodle dish.

This phenomenon makes the cuisine of Singapore a cultural attraction. Most prepared food bought outside the home is eaten at hawker centres or food courts, examples of which include Lau Pa Sat and Newton Food Centre, rather than at actual restaurants. These hawker centres are abundant and cheap, encouraging a large consumer base.