1 Degree North of the Equator - FOOD
SINGAPORE is an island.
Let's start with the superb seafood.
This is the bicentennial of colonial settlement of the island of Singapore, led by Stamford Raffles of the British East India Company. For 200 years, immigrants brought their seasonings, spices and recipes.
Singapore has become a multi-ethnic nation, creating fusion food over many many generations. I can taste flavors from China, Southeast Asia and India.
Ah, Singapore has so many Food Courts, typically at shopping malls and major MRT subway stations. At Gardens by the Bay, I visited a food court with a section dedicated just to satay stalls!
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Let's start with the superb seafood.
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| Tiger prawns cooked in rice wine and Chinese herbs. The square glass bowl is for rinsing fingers. |
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| Crab in spicy sweet sauce |
This is the bicentennial of colonial settlement of the island of Singapore, led by Stamford Raffles of the British East India Company. For 200 years, immigrants brought their seasonings, spices and recipes.
Singapore has become a multi-ethnic nation, creating fusion food over many many generations. I can taste flavors from China, Southeast Asia and India.
 |
| Enjoying Peranaken - tasty marinades |
- Peranaken food combines Chinese and Malay, equal influences of each.
- Indian-style Chinese food. For example, curry flavors in dim-sum dishes.
- Chinese food is a generic term in Singapore. I tasted regional varieties like Hakka, Hainan, Hokkien and Teochew.
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| Home-cooked dish of bitter gourd, tofu and shaved bonita |
Ah, Singapore has so many Food Courts, typically at shopping malls and major MRT subway stations. At Gardens by the Bay, I visited a food court with a section dedicated just to satay stalls!
MORE POSTS
Previous Post - SINGAPORE INTRODUCTION
Next Post - SINGAPORE CITYSCAPE (2 of 5)
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