Whenever one mentions Singapore in a conversation, the first and foremost thing that gets added is its immense economic strength, ease of doing business, a high standard of living and of course, great hospitality. But, if there's a genre where people highly underestimate this tiny peninsular Asian nation is food. The Singaporeans have got highly receptive taste buds and are not ready to compromise on what they eat. They salvage great pride in mentioning it as the gastronomic spot of Asia.
Surrounded by Malaysia and in close vicinity to Thailand, Singapore's cuisine has often been overshadowed by Thai and Malay food; far more popular around the world due to the large diaspora of the two. But, the fact of the matter is that Singapore contains all the distinctive elements of Malay (and some of Thai) cooking embellished by its own idiosyncratic flavors. Hence, if you haven't tasted authentic Singapore cuisine yet, you're missing out on something big and finger licking.
Being an avid traveler and having spent weeks in South east Asia, I can definitely say that certain dishes are characteristic of this region. One of the most versatile dishes that I tasted during my travels was Nasi Lemak. This is a fragrant dish which is rice cooked in coconut mil generally served with a thai curry or ayam (chicken), sambal paste or rendang (meat dish). The spicy accompaniment is what makes all the difference and amkes Nasi Lemak a rather satisfying meal.
Nasi Lemak started out as a dish for a poor served to daily wage farmers and labourers but over time it has become a rather signature dish of Malay cuisine and due to the confluence of Malay and Singapore culture, it is a decadent dish in the cosmopolitan Singapore. The dish has become so ubiquitous now that there are Michelin star chefs preparing the different version of Nasi Lemak right from UK to China. The classical version though is native to Malay cuisine which includes nuts and egg.
Nasi Lemak traditionally, a breakfast dish is now synonymous with south Asian flavors and is spoken in the same breath with Thai curries.Traditionally wrapped in a pandan leafs and served with meat, some restaurants are now continuing this age old tradition of using a leaf (gnerally banana) to serve this dish in order to retain the flavor. As a glutton, the key is what the rice is served with. I personally enjoy it with chicken or sambal but people in Singapore prefer it with ikan kuning fish ,egg or otah (grilled fish cake)
The prefernces for the sides is directly proportional to the number of taste buds and the idea of a perfect Lemak is different for different people. Such is the versatility of this dish that has attained cult status now is the Malaysian peninsula. If you haven't tried it yet, get, set and wok right now!! and if you happen to be a lazy food mad freak like me, just hop to Dunlop St or Redhill or any famous hawker stall and see for yourself. Feel your taste buds and satiate them.
For more delicious recipes and to find more about the hospitality/ cuisines/ etc. of the far east, check discover.stayfareast.com. This site offers the best of the east!
The Meme that I created to define the quintessential Singaporean cuisine:
Surrounded by Malaysia and in close vicinity to Thailand, Singapore's cuisine has often been overshadowed by Thai and Malay food; far more popular around the world due to the large diaspora of the two. But, the fact of the matter is that Singapore contains all the distinctive elements of Malay (and some of Thai) cooking embellished by its own idiosyncratic flavors. Hence, if you haven't tasted authentic Singapore cuisine yet, you're missing out on something big and finger licking.
Being an avid traveler and having spent weeks in South east Asia, I can definitely say that certain dishes are characteristic of this region. One of the most versatile dishes that I tasted during my travels was Nasi Lemak. This is a fragrant dish which is rice cooked in coconut mil generally served with a thai curry or ayam (chicken), sambal paste or rendang (meat dish). The spicy accompaniment is what makes all the difference and amkes Nasi Lemak a rather satisfying meal.
Nasi Lemak started out as a dish for a poor served to daily wage farmers and labourers but over time it has become a rather signature dish of Malay cuisine and due to the confluence of Malay and Singapore culture, it is a decadent dish in the cosmopolitan Singapore. The dish has become so ubiquitous now that there are Michelin star chefs preparing the different version of Nasi Lemak right from UK to China. The classical version though is native to Malay cuisine which includes nuts and egg.
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| Image source: Wiki |
Nasi Lemak traditionally, a breakfast dish is now synonymous with south Asian flavors and is spoken in the same breath with Thai curries.Traditionally wrapped in a pandan leafs and served with meat, some restaurants are now continuing this age old tradition of using a leaf (gnerally banana) to serve this dish in order to retain the flavor. As a glutton, the key is what the rice is served with. I personally enjoy it with chicken or sambal but people in Singapore prefer it with ikan kuning fish ,egg or otah (grilled fish cake)
The prefernces for the sides is directly proportional to the number of taste buds and the idea of a perfect Lemak is different for different people. Such is the versatility of this dish that has attained cult status now is the Malaysian peninsula. If you haven't tried it yet, get, set and wok right now!! and if you happen to be a lazy food mad freak like me, just hop to Dunlop St or Redhill or any famous hawker stall and see for yourself. Feel your taste buds and satiate them.
For more delicious recipes and to find more about the hospitality/ cuisines/ etc. of the far east, check discover.stayfareast.com. This site offers the best of the east!
The Meme that I created to define the quintessential Singaporean cuisine:
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