The only city from where you can fly to Singapore without transfers by regular or charter flights is Moscow. But the flight time in this case is 10 hours or more, and this alignment does not suit every tourist, and residents of other cities have come up with their own ways to get to the country with a transfer. For example, from Yekaterinburg or Novosibirsk, you can fly through China, the United Arab Emirates, Vietnam or Thailand. The latter option is the most popular due to seasonal ticket discounts. On average, the total flight time will be about 12-13 hours, but a break in the form of waiting for a connecting flight allows you to take a break from air loads. Residents of the Far East use, in addition to China, Seoul or Tokyo airports as transfer points. But in the case of Japan, it will be necessary to issue an additional package of documents, and the ticket price will cost several times more.
- Jibin123: Provides information for visa application to enter Singapore, as well customs regulations and import restrictions.
If you have already chosen where to relax in Singapore, then the issue of moving around a small country will be solved by itself. The local network of buses, intercity trains and taxis is recognized, if not the best in the world, then the most modern in Asia for sure.
They prefer to carry guests on buses with two types of side logos – “Sightseeing” and “DUCK Tours”, popularly called “duck faces”. If the first type is the double-decker open-top shuttles familiar to Europeans for excursion groups, then the second type is a real exotic. “Ducks” are the most real amphibians, able to move both on the road and on the water. Slow, but impressive.
You can also go around the whole republic by metro, which starts right under one of the airport terminals. In those quarters where there is no subway, they reach by light ground trains, specially designed to deliver people “to their homes”. There is also a monorail, and it goes from the central districts of the capital to Sentosa Island, right to the exit to the beaches.
An even more original way to get to the coast is the cable car. Funiculars run the same way across the harbor, offering breathtaking views for those who dare to fly 88 meters above the water.
The work of taxi drivers in the country is strictly regulated. Not only do all cars have their own color, depending on the company, but in addition to meters, they have terminals for issuing receipts indicating the distance traveled and all fees. True, they charge for landing, and for passengers, and for getting into a traffic jam, but all this will be announced by the dispatcher upon the first request.
Rickshaws in Singapore have been preserved solely as entertainment for tourists. Local residents react very emotionally to cyclists, but few will refuse to ride in a covered cradle overlooking 50-story skyscrapers.
Car rental in the country is simplified, including for foreigners. To do this, it is enough to be over 17 years old, have an international driving license and a year of driving experience. Prices may seem “biting” with a minimum daily wage of $150. Given the left-hand traffic, heavy traffic and harsh fines, you need to think carefully about whether you should drive yourself.
The official currency of the country is the Singapore dollar, SGD. There are 100 cents in one dollar. Wherever there are cash registers, only the national currency is accepted, although in large chain hotels and restaurants there is a chance to pay with American or European money, but the final bill is still considered in Singaporean units.
There are licensed exchange points everywhere – from the airport to a small shopping center. The course is about the same, with small “commissions” of the institution, but in almost any department the money changes without any obstacles. The only caveat is that the commission at the airport will be slightly higher than in other places, so it is not advised to immediately change large amounts of money.
The banks themselves have a strict schedule of working hours: from 9:30 to 16:30 on weekdays, and until 13:00 on Saturdays. On Sunday, no financial institution is open, as well as on public holidays, as well as on Chinese New Year.
It is believed that a gastronomic holiday in Singapore is boring, as local culinary traditions completely repeat Chinese, Malay and Indian dishes. In fact, this statement is fundamentally wrong, and some delicacies served at the table in local cafes and restaurants are so unique that you will not try them in any other corner of the world.
- Bak Kut Teh – there are several legends about the origin of this pork rib stew. The most common version says that it was invented in ancient times by a merchant who took pity on a beggar who was cooked food from leftover meat on the table. The poor man, in gratitude, told about the delicious soup to everyone he met, and so the modest broth with pepper and anise became the main course of the Singaporean table.
- Bak Kwa – pork meat chips, which are customary to cook for the Chinese New Year in many countries of Southeast Asia. These are ordinary-looking, but very tasty slices, fried to a crisp on coals with the addition of a set of spices based on curry and other ingredients.
- Chili Crab is the real pride of the Singaporean, playing the role of a local pate. A pasta is prepared from egg yolk, tofu cheese, crushed crab meat and several spices. The result is a tart, moderately spicy appetizer, which is used as a sauce for a variety of side dishes and meat delicacies.
- Orkh Lua – all over the world, except for Singapore, there is only one place where you can try such a chicken omelet – this is Taiwan, where the recipe was brought from. According to him, it is necessary to add starch and vegetables to the eggs, and only after that season everything with chicken fillet. Curry is used as “peppercorn”, although liberties are allowed here at the discretion of the cook. Sometimes oysters are added instead of chicken.
- Wonton Mi is an original way of cooking noodles, or rather, eating it dry, not cooked. As a broth, hot gravy with tomato sauce is used, which softens the crispy “waves” of vermicelli. Served in a children’s version and for adults – the difference is in the addition of chili peppers.
- Laksa is another kind of noodles, but already boiled in coconut milk with tofu cheese and fish fillet. The last point is not strict, so “meat” sometimes means mussels, octopus, squid or shrimp. They say that laksa must be eaten with spoons so as not to miss the filling.
- Sate is a local version of barbecue on bamboo sticks, originally from Indonesia. Sate differs from many other options by a special method of marinating meat – with turmeric and other spicy sets. In Singapore, it is customary to eat them with walnut sauce or a generous portion of onion rings, cooked separately.