30 May '16, 5am

At the core of Singapore identity is its food. And I agree about paying for what it's worth.

At the core of Singapore identity is its food. And I agree about paying for what it's worth.

About seven years ago, Leslie Tay, a Singaporean food blogger, began to notice that the city's older food vendors were retiring – and with them were disappearing some of his favorite dishes. A perfect char kway teow, a stir-fried Malay noodle dish, was becoming difficult to find at Singapore's famous open-air food courts. So too was handmade muah chee, the steamed rice-flour dumplings coated in peanuts and sugar originally from southern China. A younger, more educated generation appeared uninterested in slaving over hot stoves. And newer cooks, some of them foreign, were simply not as good. Recommended: Think you know Asia? Take our geography quiz. "You can get these dishes in fancy restaurants, but it's not the same," said Mr. Tay. "There's a skill that comes from making one dish for 30 years." Singaporeans such as Tay have grown increasingly concerned about preserving th...

Full article: http://m.csmonitor.com/World/Asia-Pacific/2016/0529/As-Si...

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As Singapore identity shifts, its food culture ...

csmonitor.com 29 May '16, 11am

Singapore — About seven years ago, Leslie Tay, a Singaporean food blogger, began to notice that the city's older food vend...

As Singapore identity shifts, its food culture ...

csmonitor.com 29 May '16, 11am

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clothingly.net 29 May '16, 12pm

Singapore — About seven years ago, Leslie Tay, a Singaporean food blogger, began to notice that the city’s older food vend...

As Singapore identity shifts, its food culture ...

bankingre.com 29 May '16, 1pm

Singapore — About seven years ago, Leslie Tay, a Singaporean food blogger, began to notice that the city’s older food vend...

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csmonitor.com 31 May '16, 2pm

Singapore — About seven years ago, Leslie Tay, a Singaporean food blogger, began to notice that the city's older food vend...

Food for tots.

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facebook.com 04 Jun '16, 2pm

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