User talk:Semampunya

Hi Androptrnt, welcome to Wikivoyage and thanks for your contributions!

However, sorry but I had to revert your edits to Singapore. While I don't deny that satay, sambal, rendang and all are mostly Indonesian in origin, the dishes have significantly changed after spreading to Malaysia and Singapore and they have diverged enough to have their own identity. If someone served me Indonesian, Malaysian and Singaporean rendang, I would expect the Singaporean version to be the least tasty for one! Jokes aside, satay for example is sweeter in Malaysia and Singapore, and spiced differently as well. Let's not even start on sambal, which varies even more depending on which state and region.

Anyway, I hope you understand my reasons. Food nationalism can be pretty fun to argue, although as with all nationalism, can get overboard. - Torty3 (talk) 11:46, 14 March 2013 (UTC)