Cou­ture Look­book

Is there room for both lo­cal clas­sics and global food fads in our vi­brant food­scape?

Singapore Tatler Best of Singapore - - Contents - WORDS STEPHANIE WONG

De­spite our ge­o­graph­i­cal con­straints, we are spoilt with a di­verse food scene pep­pered with cafes and restau­rants that serve up a de­cid­edly wide range of in­ter­na­tional cuisines. But be­tween the mod­ish hipster cafes and swanky celebrity chef-backed fine din­ing es­tab­lish­ments, has lo­cal fare lost its foothold? Has our pam­pered palates lost its taste for the old­time favourites? We take a closer look at the lo­cal culi­nary hap­pen­ings.


Men­tion Sin­ga­porean cui­sine and one of the first dishes that comes to mind has to be the chilli crab. At Long Beach Seafood, the beloved crus­tacean dish has had both lo­cals and tourists alike re­turn­ing for more. Says the man­age­ment, “The pos­i­tive re­cep­tion of our sig­na­ture dishes has en­cour­aged us to ven­ture into the fu­sion craze to cater to the di­verse taste­buds of our cus­tomers, who hail from dif­fer­ent parts of the world, while main­tain­ing the culi­nary tra­di­tions that lo­cals can still ap­pre­ci­ate.”

Thus, although there is a hunger for con­tem­po­rary rein­ven­tions, the clas­sics lay the foun­da­tion for their suc­cess and, in­deed, ex­is­tence. Also, while glob­allysourced pro­duce with ge­o­graphic tags like


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