29 May '16, 12pm

As Singapore identity shifts, its food culture becomes key touchstone - Christian

Singapore — 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. “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 their country’s celebrated food culture, includin...

Full article: http://clothingly.net/as-singapore-identity-shifts-its-fo...

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