Climate and Geography of Singapore


Singapore is an archipelago of one largest island of the same name and many small islands. See Singapore abbreviations.

Singapore Island is only 137 kilometers from the equator. It is separated from the Malay Peninsula by the Strait of Johor, which is about a kilometer wide. The Singapore Strait, which connects the South China Sea and the Indian Ocean, separates the island from Indonesia in the south. To the north, Singapore shares a border with Malaysia. The width of the island is 23 kilometers, the length is 42 kilometers, and the area is only 617 square kilometers.

There are no mountains on the island at all, the highest point is Bukit Timah hill, which is only 164 meters high. It is located in the still preserved wild tropical forests of the island.

There are only 3 major rivers in Singapore: Kalang, Singapore, and the longest – Shangei Seletar, whose length is 15 kilometers. Areas near the coast are sometimes swampy.

In the southwest, in the sea, coral reefs are often found.


Due to the proximity of the equator, Singapore has a tropical monsoon climate. The temperature is almost the same throughout the year, there are no distinct seasons at all.

Average monthly temperatures throughout the year range from +27.5°C in May to +25.7°C in December. During the day, the air usually heats up to +29…+33°С, and at night the temperature drops to +19…+24°С.

According to 800zipcodes, there is no dry season as such in Singapore. The amount of rainfall each month is quite large. The least rainfall occurs in July, but this month is still by no means dry. But there is a rainy season – from November to January, short but strong tropical showers occur daily 2-3 times, but last only 10-20 minutes.

May is the most thundery month, with an average of 19 days of thunderstorms.

The air in this country is very humid, in the morning the humidity reaches 90%, but in the afternoon it becomes a little less – 69-75%.

Capital: Singapore

Beach Resorts: Pulau Ubin, Sentosa

Cuisine of Singapore

KitchenSingapore is distinguished by an unusual mixture of culinary styles of the peoples of China, Malaysia, India, as well as Europe. On the territory of this small country, there are about 500 restaurants, where every visitor will find a dish to their liking. The main ingredients of local dishes are fresh products fried in hot oil and flavored with mild spices.

Singaporeans dine mainly in food centers – complexes in which many small eateries are open, mobile kitchens are installed. These establishments are especially crowded from 12 to 14 hours.

To the main national dishesSingapore and include:

  • “Dim sum” – resemble dumplings, are prepared from various products. They are served in bamboo baskets.
  • “Peking duck” – it is cooked in wine and served with millet dumplings.
  • Chickens with rice. The dish is cooked in broth and dressed with chili sauce, as well as ginger-garlic and soy sauce.
  • Popiah laksa lemak is a soup made from coconuts, noodles and rice.
  • Blacan is a pâté made with shrimp.
  • Crabs in chilisauce – cooked whole. You need to eat them with your hands, after splitting the shells with a hammer.

From drinks, Singaporeans prefer Chinese tea, cognac, as well as various cocktails made on the basis of gin and juices. Indian Dhosai and British High Tea are no less popular.

Chinese cuisine in Singapore

It was from this country that shark fin soups migrated to Singapore, as well as roasted pigs – a must-have dish for any banquet. Even such simple dishes as noodles with fried meat and herbal soup have their own original names. One of them is “Buddha jumping over the wall.”

Indian kitchen

From India, the fashion came to the country for all kinds of spicy curries (here they are eaten with banana leaves), as well as sweet treats made from yogurt. The most famous Indian dish is rice cooked with chicken and spices. No less popular is Asian pizza (onions and minced meat are wrapped in crispy dough).

Malay and Indonesian cuisine

The cuisine is based on the use of the “spice of life” made from chili peppers. It is added to almost all dishes. They also often use a paste of their peanuts. It is often used as a dressing for salads, fried tofu, or chicken skewers.


Kitchen in Singapore is unthinkable without all kinds of crabs, shrimps, mussels, squid and oysters. Dishes from them, as well as seafood themselves, are sold at every turn.

Cuisine of Singapore

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