Singaporean Food: Cuisine of Cultural Crossroads

A curry soup based classic, and a noodle fusion dish known for its gravy cooked down with shrimp paste and coconut milk. The broth itself is commonly made from prawn stock, which ultimately results in a dish that is fragrant, creamy, with a precise amount of richness. While laksa is typically slurped down with thick noodles, foodies can find a variety of soups that accompany the noodles, which are brilliantly combined with protein such as fish to prawns. A bowl of laksa is an umami-filled dream that folks seem to never get enough of.

In the west proteins are heavily focused on meat such as beef or chicken, but in Singapore: crabs, prawns and fish take the main stage for everyday meals. Afterall, Singapore is an island with both local and imported seafood that plays a big part in their majestic cuisine. Chili crab, fish head curry, and cereal prawns – examples of seafood dishes with daring flavors cooked in multiple styles, one can never be bored of the vast array of Singapore's take on their iconic dishes.

With all the foodie trends that come and go in Singapore, incorporating salted egg yolk has become a main staple within their treasured cuisine. From salmon skin to croissants, cookie rolls to the beloved “Irvins” chips, salted egg yolk can be infused with drinks and food in a multitude of ways. Dated back to Chinese tradition and now incredibly versatile, salted egg yolk’s timeless flavor is much more than salt – this buttery and rich ingredient is an excellent choice to give your palette that extra “umph” you’d surprisingly need.