T. Dining by Singapore Tatler - - Sip Good Spirits -

A hero of lo­cal culi­nary her­itage, Willin Low is per­haps most fa­mously known to have been the first to coin the term mod-sin (mod­ern Sin­ga­porean) cui­sine to de­scribe his novel take on sta­ple lo­cal dishes 12 years ago. Well-loved dishes in­clude the ravi­oli of span­ner crab and daun ke­som in a laksa broth, and newer ad­di­tions such as a spinach salad dressed in palak, paired with toasted hal­loumi.

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