Totally agree with your observations. For those not familiar with this region, Singaporeans love traveling around Southeast Asia because of the favorable currency exchange rate. Batam is a super cheap and quick trip from Singapore. Bali for Singaporean tourists is a simple and short trip as well - about 2 1/2 hours. Lots of Aussies visit as well.
The food scene around Singapore has changed so much over the past 25 years. Back in the 90s, one would be hard pressed to find decent representations of European cuisines. Now, it seems all the major chefs owning food empires have elbowed into the island - similar to Vegas. And because this country has been a major hub for finance and commerce, its international draw has obviously influenced “traditional” foods like these xlb. Think about the moon cakes from here as well.
But this region has always been very accepting of borrowing, mixing and blending various ingredients and cuisines from any and all cultures that have been here over the centuries or were just passing through. My wife’s family’s roots are in Malacca, Malaysia - very close to Singapore. Its history goes back to at least the 15th century as a Malay sultanate. The Chinese arrived there centuries ago, and many intermixed with the Malays (Nyonya). The Portuguese, Dutch, British and Japanese have each also set down their hats there as well. For most, the intentions were mainly trade. And along with trade came spices and foods. So what is considered traditional can evolve or have off-shoots that may seem odd to some. But for many people in this region, it’s just a fun way to expand horizons.