Destination Flavour Singapore

Food

Destination Flavour Singapore

Adam Liaw showcase Singapore's extensive and incredible food offering. #whatadamate

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Singapore is one of the only places in the world where street food vendors earn Michelin stars

That hawker food scene in Crazy Rich Asians had as salivating. So we asked Adam Liaw to share some of his tastiest and most affordable hawker food experiences.

Green coconut?

The art of kaya: coconut jam is serious business in Singapore

Get the story behind the curious green coconut jam that’s made its way from toast to cocktails in Singapore.

Singaporean

Chicken curry puffs

Passed on to him by a Hainanese sailor he met when he was a young man, Uncle Tham’s curry puffs are a hugely popular snack in Singapore. All handmade and bursting...

Nyonya at home

5 ways to earn Nyonya cooking cred

A sub-section of Malaysian and Singaporean cooking, Nyonya or Peranakan cuisine is best known for zesty laksas, dainty kuehs (sweets) and fiery sambal belachan....

Bitesize

Please "kueh" here for psychedelic treats

Those who love Asian snacks know just how deliciously fun they can be and kueh (or kuih) bring a long line of serious snacking cred along with it.

Destination Flavour recipes

Chinese

Wenchang chicken

This precursor to the now-famous Hainanese chicken rice relies on having an exceptionally good quality chicken. On Hainan, chickens from Wenchang are the most...

Chinese

Steamed oysters with garlic, ginger and crab tomalley

On the island of Hainan, the hele crab (crab of joyous harmony) is famed for its bright orange and red tomalley. Combined with the local sand ginger it makes a...

Chinese

Sweet potato and snow fungus dessert soup

You can serve this soup warm but I prefer to serve it chilled with a few ice cubes in it. Destination Flavour China

Chinese

Liaw family XO sauce

XO sauce only appeared in Cantonese cuisine the 1980s. It’s a collection of the most prized ingredients from around China, and it was named after XO cognac – the...

Chinese

Hokkien fried noodles

"I think what makes a Hokkien noodle dish truly Hokkien is the characteristics of Fujian where its inspirations originated. Travellers from inland came to the...

Chinese

White radish steamed with dried scallops

This very Fujian dish begins by soaking dried scallops and then placing them in the centre of the daikon. Steam and finish with a silky sauce. Now this one way to...

Chinese

Fuchsia Dunlop's mapo tofu

Literally meaning “pock-marked old lady tofu” this dish has to have one of the least complimentary names in all of the Chinese cuisine. Using Chengdu’s...

Chinese

Bai-style grilled pork

This popular Bai dish, known as “sheng pi” – literally, raw skin – has a long history. Marco Polo even reported on it after visiting Yunnan in the 13th century....

Tibetan

Tibetan yak stew

Once a staple of Tibetan cooking, yak meat is very similar to beef and many Tibetan families now use beef or cross-bred yak meat as a more cost-effective...

Chinese

Cattail milk soup

Don’t worry, this dish contains no actual cattails. Cattail is an English name for a kind of water reed grown around the Jinan area of Shandong. It forms the...

Chinese

Shanghai-style wonton soup

In Shanghai, wontons form part of what might be the city’s favourite breakfast. A light broth (sometimes just the starchy water the wontons have been cooked in)...

Chinese

Lion's head meatballs

The shape of these giant meatballs is supposed to resemble a lion’s head and the green vegetables around it, the mane. Destination Flavour China