Foods “R” Us

This issue brought back memories of my grandma’s oxtail stew, Dad’s béchamel sauce lasagna with ham, and the glorious ice cream sandwiches Mum would, on rare occasions, send me off on the school bus with. I loved it all. But I wonder if I’d still happy-cry over sambal belacan or fish head curry had the family actually cooked with the chilli padi from our garden. What kind of Singaporean — me — goes around explaining that chilli is a pain sensation activated by capsaicin, not a flavour?

Food is an expression of our identity, our values, and how we live. It is why we will race you to People Table Tales, Arang and Part Thai, private dining spots whose talented cooks share their food heritage with guests (pg 84). It is because of food that NFT creator Chanel Lee could sell 7,600 whimsical kaya toasts in a week, decades after Georgette Chen painted mooncakes sliced to reveal their yolks (pg 106).

Ultimately, food is sustenance. When nearly 90 per cent of our food is imported, how can we ensure there is enough for everyone? Is rooftop farming our best option for producing accessible leafy greens (pg 28)? Will alternative proteins gain traction with consumers (pg 38)?

Our commitment to food security prompted us to join Feed9B Singapore Restaurant Week as its media partner, and to be the official publication of Food from the Heart’s charity golf tournament. The non-profit distributed $7.22 million worth of food to over 59,500 beneficiaries last year, despite the challenges. More funds are needed, and we encourage all to open their hearts and give generously.

Enjoy the reads.