Singapore’s modern cultural food heritage is perhaps the ubiquitous food centre where stalls featuring cuisines of all kinds are blended together. From the local favourites of Hainanese Chicken Rice, to the definite Char Kway Teow stall, or as I discovered yesterday at Rasapura Masters, Marina Bay Sands, regional favourites like Thai Mango Salad and even Phillipino cuisine of Grilled squid and pork belly, the food court is like a gigantic cauldron of varying tastes and delight. Continue reading “Rasapura Masters – The Iconic Marina Bay Sands Singapore Food Court”
Singapore is uniquely a mix of all types of people. Myself for example, by race I am Eurasian, but by culture I am diversified. I am a Eurasian, Hainanese and Peranakan altogether in one package. My Straits Chinese roots come from my Paternal Grandmother’s side, and since young I have been exposed to dishes like Ayam Buah Keluak, Chap Chye, Popiah, Itek Tim, Babi Pong Teh, Bakwan Kepeting, Sambal Timun, Achar, and not forgetting the ubiquitous Sambal Belachan.
There is only a handful or so of Peranakan restaurants in Singapore, and I have always been keen to venture. So it was my great delight when Time Out Singapore invited me and a guest to visit The Blue Ginger Restaurant.
This must be the third time I am covering Straits Chinese and its group of restaurants. After reviewing the Queen Street restaurant twice, I was innately surprised to discover that it has expanded into the foodcourt arena but at the hip new Shopping Mall, 313 @ Somerset.
I simply had to get a shot of these pretty Nyonyas
When it comes to the Peranakan heritage and its cuisines, it is perhaps a culture and tradition that has been slowly taking a backstage role in Singapore’s multicultural scene. About a month ago, I visited the Peranakan festival at the SMU Concourse. It was perhaps a moment into history with the spread of stalls selling traditional costumes, accessories, jewellery and food. But while all might seem fun, it struck me that the majority of those around are friends who are nearly pushing into their golden years.
Food, good food, is a dying tradition if no one is willing to learn the skills and carry it forward to the next generation. And when it comes to popiah, Kway Guan Huat arguably is an establishment that will slowly fade away from the memories of all when the shop takes its final breath.