Malay food in Singapore is unique in comparison to the cuisine found in other parts of Malaysia and Southeast Asia. Singapore's unique version of the cuisine is a result of its perfect fusion of the traditional Malay spices and flavours with imported cooking techniques and ingredients from India and China. A classic example of this fusion is the dish known as Nasi Goreng, which is a blend of various spices and sauces — often sweet, salty, and spicy — with fried rice and veggies. Singapore restaurants offer a vast range of Malay dishes, from classic favourites like rendang and ayam percik to modern creations like the teh tarik (sweet tea with condensed milk) and laksa (noodle soup). Other regional dishes include satay (barbecue skewers), popiah (a springroll-like snack with a savoury filling), and the rich-tasting, coconut-infused Mee Siam. Malay food has a distinct aroma which is difficult to replicate, and it has become a cherished part of Singapore's gastronomic identity.