Remembering Anthony Bourdain's favourite Singapore food haunts

The late television host Anthony Bourdain with Makansutra founder K.F. Seetoh at the Food Jamboree at the World Street Food Congress in 2013.
The late television host Anthony Bourdain with Makansutra founder K.F. Seetoh at the Food Jamboree at the World Street Food Congress in 2013. PHOTO: ST FILE

Here are some highlights on The Straits Times' food website - ST Food, straitstimesfood.com.

ANTHONY BOURDAIN'S FAVOURITE SINGAPORE FOOD HAUNTS

The death of American television host and celebrity Anthony Bourdain on June 8 shocked the world. It also sent ripples through Singapore's food scene.

The street-food advocate had visited Singapore on many occasions and met many hawkers on his food trails.

His friend K.F. Seetoh, founder of food consultancy Makansutra, wrote a tribute piece in The New Paper, highlighting some of Bourdain's favourite local food haunts, which include Sin Huat Eating House, Hill Street Char Kway Teow and Tian Tian Chicken Rice.

Makansutra's K. F. Seetoh remembers Anthony Bourdain's favourite Singapore food haunts: str.sg/oYvR

ANYONE FOR INDOMIE ONIGIRI?

First came Indomie doughnuts. Now, the popular Indonesian instant noodle is used in onigiri.

Indonesian convenience-store chain K3 Mart has created an adaptation of the Japanese rice triangles using Indomie noodle instead of the usual vinegared rice. Here, cooked noodles are wrapped with a piece of seaweed to form a triangular parcel.

Indomie onigiri has been taking social media by storm.

Indomie onigiri is Jakarta's latest social-media food fad, after Indomie doughnuts: str.sg/ogki

RECIPES TO TRY

Soups are a staple in Cantonese cooking. Here are five recipes for hearty broths from China Daily, including a winter melon and roasted duck soup, as well as herbal black chicken soup.

Recipes for classic Cantonese soups: str.sg/oYj9

Get your dose of wholegrains in a homemade salad. They are great at room temperature and can be made in advance - the grains absorb more flavour the longer they sit in the dressing.

Four steps to making a great grain salad every time: str.sg/oYKc

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A version of this article appeared in the print edition of The Sunday Times on June 17, 2018, with the headline Remembering Anthony Bourdain's favourite Singapore food haunts. Subscribe