Singapore, Asian capital of flavors
Published on June 21, 2010
The fusion of cultures Chinese, Indian, Malay and European reflected in a number of bold and delicious dishes that can be tested in typical markets or in the best restaurants.
Review the history of Singapore, the prosperous city-state located between Malaysia and Indonesia, is similar enough to the task of listing the many cultural traces Chinese, Indian, English and Malay were leaving behind over several centuries.
These mergers have influenced cultural life of the nearly five million permanent inhabitants of the island and are now one undeniable attraction for thousands of travelers who land in this fast-paced and modern city.
Gastronomy is one of the areas that best reflects the cultural synthesis of Singapore. Chinese cuisine (Cantonese and Sichuan) from a pulse with some dishes like the "bak kut teh" (pork ribs soup intensely flavored with fennel seeds and cloves) or steamed rice cake known as "Chwee Kueh".
Malay influence, the "laksa" (noodle soup with curry and coconut milk) is very popular in the country and "compete" in intensity of flavor with "thosai" ultracondimentado lentil cake of Indian origin.
Among the "hawkers" and played down luxury
The many dishes that can be tested in Singapore recognizes several options when the "where." The way most traditional approach is to traverse the "hawkers" old street markets now organized in the "hawker center".
Other alternatives are subtracted finest Iggy's and Jaan Par André. Both make up the final list of 50 best restaurants in the world (the first in the post 28 and the second at 39).
Iggy's , by Chef Ignatius Chan, offers oriental dishes with a French twist (candied duck wings with Asian spices) while Jaan Par André enhances the benefits of vegetables. Here the most recommended are the "Forgotten Vegetables", ambitious preparation of 21 ingredients ranging from seaweed and carrots to grapes and apple blossom. All steam and all with the ubiquitous smell of countless species of this part of the world.
Text: Andrew Bacigalupo
