Singaporean cuisine is diverse and contains elements derived from several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of the native Malays and the largest ethnic group, the Chinese, as well as Indonesian, Indian, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from other regions such as Sri Lanka, Thailand and the Middle East are also present.