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The food we love is a taste of our past
Behind dishes ranging from Peranakan treats to kway chap, mee hoon kueh and Korean army stew are stories of family and cultural history.
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In pre-war Singapore, schoolchildren would have an ice ball drenched in syrup on hot days and coolies ordered drinks of shredded ice in rose syrup.
PHOTO: ST FILE
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One of the things I missed while living in Beijing over the last five years was spicy Singapore food.
Beijing’s dumplings and noodles are dull when compared with Peranakan-style beef rendang, chicken curry and sambal belacan.
