Year of local haute cuisine

(Clockwise from top left) Seroja's Trader's Rice and kueh bahulu, Pangium's buah keluak in sambal and with beef, and Restaurant Born's fish maw, Chinese cabbage and smoked eel, and buri with galangal and daikon. PHOTOS: SEROJA, CR TAN, RESTAURANT BORN
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SINGAPORE – Tasting menus at high-end restaurants usually feature ingredients sourced from Europe, the United States and Japan – caviar, truffles, seafood, herbs, edible flowers, fruit and vegetables.

In 2022, young chefs made great strides in championing ingredients much closer to home – from South-east Asia and China. What is new is that these ingredients – some of them familiar and often taken for granted, others hitherto unknown – are showing up in high-end food.

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