cook like a local Singapore
Singapore – known as the ‘little red dot’ for how it looks on maps – seems small but what it lacks in size it makes up for in diversity, technology and culture.
It’s impossible to pinpoint an exact description for the cuisine as it’s influenced by neighbouring countries (China, Malaysia and Indonesia) and its colonial British past. National dishes include Hainanese chicken rice, nasi lemak, nonya laksa, satay, sambal, curry and much more. The food is rich in spice and heat thanks to bird’s-eye chillies (chilli padi) and fresh spices and herbs from the wet markets, and gets fragrance from galangal and lemongrass, and salinity from fermented shrimps and tofu made in Malaysian fishing villages.
The street
