Why Singapore now offers the world’s best dining experience


“Things I ate in Singapore,” the orange lettering on the postcard introduced. Underneath, dishes had been sketched in blue and orange with their names curled round them in difficult script.

Tright here was durian fruit, well-known for its repugnant odor and banned on Singapore’s public transport – although sufficiently beloved to be the nickname given to the Esplanade performing arts centre, a landmark whose silver spiked domes are thought-about to resemble Singapore’s nationwide fruit. 

Then there was satay, a Malay and Indonesian dish – meat skewered in kebab trend with just a little pot of spicy peanut sauce subsequent to it. Another sketch depicted chilli crab, a signature dish of Singapore produced from mud crabs stir-fried…





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