The Foodist Monk: Singapore

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My travels always seem to be connected to a business trip. This journey to Singapore was no exception. Singapore is a dynamic city-state that is a harmonious blend of culture, cuisine, arts and architecture. Being very close to the equator, the weather is hot and humid in this island nation, even when I was there in April. And something I could relate to was: Singaporeans are passionate about eating.

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In almost every corner of the island, there is an endless variety of food, served hot or cold, at any hour of any day. Many of the dishes in Singapore are influenced by the cultural diversity of other countries, particularly China, India and Malaysia. So it was with this in mind that launched me on my journey of culinary exploration.

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One of the dishes I had heard so much about was Hainanese Chicken Rice. It was originally a dish brought over by Chinese immigrants from the southern province of Hainan and adopted into Malaysian and Singapore cuisine – a perfect example of food cross-pollination. Continue reading