The culture of Singapore food expresses a rich mixture of diversity as various ethnic groups continue to celebrate their own cultures while intermingling with one another. It is common to see Malay stalls selling halal food also serving halal versions of traditional Tamil food. Chinese stalls sometimes also introduce Malay ingredients, cooking techniques or entire dishes into their range of catering. Nonya cooking is a famous example of the local variation on Chinese and Malay food, mixing Chinese ingredients with local spices such as lemon grass and coconut cream. The popular spicy, coconut-based soup laksa is a classic Nonya example. Western dishes like chicken cutlet and fish and chips have also adopted an asian fusion with stalls sometimes serving it with rice rather than potatoes Seafood is another popular and social food that embraces the food culture of diversity. Chili crabs, black pepper crabs, drunken prawns, and curry fish head cooked using the famous sambal chili of the Malays, the curry of the Indians along with spices of the Chinese are enjoyed by all. Eating barbequed sting ray from a piece of banana leaf is also no longer just malay culture, it is an intricate part of Singaporean seafood culture. This continues to make the cuisine of Singapore significantly rich and a cultural attraction.