Singapore Food Stories
THE KOEL wakes you up in the early mornings with its loud call, beckoning you to the breakfast table. Here, our food stories begin.
Singapore Gin
Singaporeans and expats create their very own award-winning labels
Wong Ruoqi
Champion of baristas 2024
Golden Coffee Tales
Kopi More and The Coffee Xpress at Golden Mile Food Centre
Makan Kampung
Malay food at its best
Bandung Ice Cream
The Bandung drink does not originate in the city of Bandung in Indonesia as I thought. The drink means "pairs" or "joined" referring to its ingredients of rose syrup and milk. It has roots in British colonial Singapore in the early 20th century. Try making the ice cream.
Cats and eats
Neighbourhood discoveries
Features
Rachel Khoo
A short chat
Pink!
Discover delicious food of dramatic fuschia colour
Kueh Love
Christopher Tan's local desserts and snacks
Neighbourly Love
Auntie Devi's Crab Curry
Nonya delights
Classics of Singapore heritage
Indian Breakfast
Devagi Sanmugam makes dosai
Recipes
Recipe of the Week
This popular noodle dish at Singapore hawker centres is made flat rice noodles and egg noodles flash fried with garlic, light and dark soy sauces, egg, lard oil, fish cake, Chinese sausage, cockles, beansprouts and the occasional prawns.
HELLO
I’m a quirky Singaporean, who loves writing about food. When I was away in Canada during college I missed the food back home so much, especially during the freezing winters.
Carol Kraal
The Cats
Mama Rusty and Little Boy Rory on our neighbour's roof
SHE'S MAKING KAYA
This coconut pandan infused eggy curd known as kaya (rich in Malay because of its heft) is an iconic food in Singapore. It is spread on toast with slabs of cold butter, and is served together with local coffee and boiled eggs.
Kaya toast with thick slabs of cold butter and local Nanyang coffee known as kopi
Time for a Cocktail
Ashey Boy fancies an aperol spritz
A spritz is an Italian bubbly cocktail consisting of prosceco, Aperol bitter aperitif and soda. Aperol is an orange-hued botanical liquor invented by the Barbieri brothers in Padova, Italy in 1919. Its bitter notes come from sweet and bitter oranges, rhubarb and gentian root.
APEROL SPRITZ
Fill a large wine glass with ice
2 parts Aperol
3 parts prosceco
1 part soda
Stir well and garnish with a slice of orange
Negroni
1oz gin, 1oz campari, 1oz sweet red vermouth. Stir into a rocks glass over ice. Garnish with orange peel
Singapore Sling
Shake together with ice 1oz gin, dash Angostura bitters, 1/4oz cherry liqueur, 1oz pineapple juice, 1/2oz lime juice, 1/4oz Benedictine. Strain into highball glass with ice, top with soda, garnish with orange slice and cherry skewer
My Bookshelf
THE FOOD OF THE SINGAPORE MALAYS
by Khir Johari
S$70.11 on Amazon.SG
This is not a cookbook of recipes but a researched story of the people and their food in the Malay Archipelago
5 Reasons why this Food Book is on my bookshelf
- Writer and Food historian Khir Johari spent 11 years researching, travelling, writing, eating and discovering food of the Malay Archipelago, which spans Malaysia, Indonesia and Singapore. The book is a fascinating journey across geography, time and cultural identity
- The many photographs, illustrations, essays and observations that enrich the 621-page hardback are a joy to discover. I especially love the obscure and near-extinct dishes of our indigenous ancestors
- Well-deserved award of “Best of the Best Book in the World” at the 2023 Umea Food Symposium in Sweden, the Oscars of gastronomy literature
- I love Malay food and Singapore’s part in Nusantara, the Malay Archipelago, is an eye-opener into the foods, ingredients and folklore
- Good photography does so much for a food book. You can almost smell the dishes, herbs and spices of the well-composed pictures
Honey is a little shy
