Singapore Asian capital of flavors
Posted on June 21, 2010
The fusion of Chinese, Indian, Malay and European reflected in a number of bold and exquisite dishes that can be tested in typical markets or in the best restaurants.
Review the history of Singapore, this prosperous city state nestled between Malaysia and Indonesia, is quite similar to the task of enumerating the various cultural traces Chinese, Indian, British and Malay were leaving behind over several centuries.
These cultural mergers influenced the lives of nearly five million permanent inhabitants of the island and are currently one undeniable attraction for the thousands of travelers who land in this dizzying modern city.
Food is one of the areas that best reflects the cultural synthesis of Singapore. Chinese cuisine (Cantonese and Sichuan) marks the pulse with some dishes such as 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 the "thosai" ultracondimentado lentil pie of Indian origin.
Among the "hawkers" and luxury subtracted
The many dishes that can be tested in Singapore recognizes several options when the "where." The way most traditional approach is to cover the "hawkers" old street markets are now organized into the "hawker center".
Other alternatives are subtracted finest Iggy's and Jaan Par Andre. Both integrate the latest list of the 50 best restaurants in the world (the first position 28 and the second at 39).
Iggy's , by Chef Ignatius Chan, oriental dishes with a French twist (confit duck wings with Asian spices) while Jaan Par André enhances the benefits of vegetables. Here the most recommended are the "Forgotten Vegetables", ambitious preparation from 21 ingredients including seaweed and carrots until grapes and apple blossom. All steamed and all with the ubiquitous scent of countless spices in this part of the world.
Text: Andrés Bacigalupo
