Chinese food in Singapore is a product of the country’s history and geography, reveals Low Sze Wee.
Women who practised a particular form of Buddhism set up popular vegetarian restaurants in the 1940s and 50s that met the needs of local Buddhists and also helped promote vegetarianism.
Foraging for food in the hills, the forests and the coastline has been carried out by the Malays for centuries, as Khir Johari tells us.
Food writer Sylvia Tan remembers the foods and flavours she grew up with and the less than sanitary practices made for stomachs cast in iron.
What lies in this vale of tiers? Christopher Tan delves into lapis legit, the cake as famous for its exacting recipe as for the unparalleled flavour of its buttery layers.
Bonny Tan pores through the rich archives of Malayan newspapers and shows how disparate communities have come together to create a food culture that is truly emblematic of Singapore’s multicultural character.
Lee Geok Boi looks at what makes Peranakan cuisine unique and delves into old cookbooks to see how Straits-born cuisine came to be.
Fiona Lim and Geoffrey Pakiam look at this time-honoured tradition – once a mainstay in Malay, Indian and Peranakan homes – that has since fallen out of fashion.
A number of cookbooks written in the 1940s and 1950s helped expand the traditional Malay culinary repertoire, as Toffa Abdul Wahed tells us.