• Adam watches famed dessert chef Janice Wong of 2am Dessert Bar make her famous Cocoa Forest. (Destination Flavour Singapore)
The latest culinary series of #DestinationFlavour sees Adam Liaw travel to the small island nation of Singapore. Watch as Adam goes on a journey of food, culture and family discovery like no other, travelling across the length and breadth of this Asian food mecca.
16 Dec 2016 - 11:02 AM  UPDATED 1 Feb 2019 - 3:39 PM

Episode 1

Aired Thursday 12 January at 8pm on SBS.

Singapore is a place that Adam has a strong personal connection with. That’s because his mother was born there, as was his grandfather and great-grandfather before that... and many of his father’s Hainanese relatives also call Singapore home. In this episode, Adam catches up with a cousin from his father’s side of family, to learn how he has been making Hainanese chicken rice for over 30 years. The experience also inspires his quest to create his Salute to Singapore banquet menu for the feast that will happen in just six weeks' time - let the food adventures begin.



Simplified Hainanese chicken rice

Chilli sauce

Bresse chicken with crispy polenta

Black chicken rice

Online exclusive recipe

Eight treasure duck


Episode 2

Aired Thursday 19 January at 8pm on SBS.

In this episode, Adam’s Salute to Singapore banquet dinner quest continues as he goes in search of inspiration for a meat dish. Adam happens to be in town at the end of Ramadan, so he meets up with a local Muslim family, who not only show him how to cook an authentic beef rendang, but also include him in their day-long Hari Raya celebration and feast.

Halal Food Hunt: A delicious dream comes to life for this group of food enthusiasts
If you want to eat, shop or explore halal food in Singapore, these ladies have you sorted.


Beef rendang

Beef satay

Adam and his friends gather to celebrate Hari Raya, the festival of breaking fast.

Episode 3

Aired Thursday 26 January at 8pm on SBS.

This week, Adam starts at the National Gallery of Singapore, where amongst the artworks is a restaurant called National Kitchen by Violet Oon. Violet is a Peranakan food legend, and her restaurant here helps to tell the story of Singapore through the menu she has created.

A little history
Nyonya: The cuisine named after female cooks
Grandmothers and mothers are the gatekeepers of top-secret recipes in families across the world. For the Peranakan people of Singapore and Malaysia, women are so connected to cooking, the culture’s cuisine ‘Nyonya’ is named after them.

Celebrating Singapore's fine flavours, Adam meets Violet Oon to talk Nonya cooking.


Lamb kebabs

XO ox

Nyonya beef lemak


Episode 4

Airs Thursday 2 February at 8pm on SBS.

Adam goes in search of the best seafood that Singapore has to offer. His journey begins inside the Marina Bay Sands integrated resort complex, where some of the world’s most celebrated celebrity chefs have opened eateries. The list includes Australia’s very own chef Tetsuya Wakuda, who in 2010 opened Waku Ghin here. Adam then goes offshore from Singapore, to a kitchen on the water near the national park island of Pulau Ubin. Here he shows us how to cook one of the most quintessentially Singaporean dishes, chilli crab



Singapore chilli crab

Slow-cooked amadai with black truffle

Adam & Tetsuya at Waku Ghin dish up his Amadai fillet with black truffle.

Episode 5

Aired Thursday 9 February at 8pm on SBS.

Adam continues his search for seafood inspiration by heading to the famous Newton Food Centre. Here he gives us a Hawker Stall 101, on how to line up a seafood feast like no other. He then heads to the suburb of Katong, where more than 55 years ago the famous Katong laksa was born. Here he catches up with Nancy Lim and her son Ryan, who run 328 Katong Laksa, a small chain of stores widely regarded as selling the best version of the famed seafood noodle soup in all of Singapore.

Adam goes to Katong Laksa to try this popular seafood laksa.


King crab with red butter and cured yolk


Episode 6

Aired Thursday 16 February at 8pm on SBS.

In this episode, Adam is in search of Singapore’s best vegetable dishes. His journey kicks off with a very Singaporean breakfast at the Singapore Zoo. He first meets and greets the resident orangutan population and then finds a quiet corner of the zoo to show us how to prepare a Hainanese breakfast favourite – kaya toast with half-cooked eggs and Hainanese coffee.



Kaya toast with half-cooked egg and Hainanese coffee

Chicken curry puffs

Go local
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.
How to order kopi like a Singaporean local
Singapore's artisinal coffee scene might be on the rise, but old-school kopi will never lose its charm. Learn the lingo and get your caffeine hit like a local.

Episode 7

Aired Thursday 23 February at 8pm on SBS.

In his quest to find the best ingredients for his banquet dinner, Adam Liaw visits a colourful fruit and veg market in Geylang and a Michelin-starred restaurant that’s doing extraordinary things with the humble tomato. With the Salute to Singapore banquet dinner only weeks away, Adam heads into the test kitchen to make a dish that he used to enjoy as a child, lei cha... which is a mixture of different vegetables mixed together with rice and a tea poured over the top. 


Thunder tea with sardines and numbing flavour

Meet the world’s smelliest, most divisive fruit
Love it or hate it, durian is clouded in more controversy than a Kardashian sister. Banned from many Southeast Asian hotels and all public spaces in Singapore, this tough-looking fruit contains sweet-savoury custardy flesh – for those who make it past the putrid smell.


Episode 8

Aired Thursday 2 March at 8pm on SBS.

Adam Liaw discovers the sweeter side to Singapore’s culinary scene, sampling everything from local hawker creations and homemade Peranakan kuehs, to exquisitely created restaurant dishes that are almost too beautiful to eat. Adam also makes time for a pit stop at Raffles Hotel where he enjoys the iconic Singapore Sling, considered the nation’s national drink.

Sweet spot
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.
8 reasons to sink your teeth into Singapore's desserts
Of course a nation that is as food obsessed as Singapore does amazing desserts. Here's how you can bite into Singapore's sweet life.
Michael Jackson and rubber ducks: drinks in Singapore are full of surprises
Start your day with a straw or finish it with a sip, Singapore has us smiling and slurping for more.


Ondeh ondeh

Raffles' Singapore Sling

Caramel tiffin with fruits and flowers

Adam watches famed dessert chef Janice Wong of 2am Dessert Bar make her famous Cocoa Forest.

Episode 9

Aired Thursday 9 March at 8pm on SBS.

In this, the final episode, Adam Liaw gathers what he’s learned over the past few weeks to serve up an impressive five course banquet dinner to some distinguished guests, one of whom is his mother.

High concentration and precision as Adam preps his dessert course for the Salute to Singapore banquet dinner.


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