Sun.Star Davao
17th Jan 2008
By Dorothy Bangayan
The Unlonely Planet
SINGAPORE, the land of lah's and laksa, of bee eng chiang and kopi roti, of sate barbecues and chili crabs. I have long ago abandoned the zoos, the parks and of empty chili crab shells.
The cuisine betrays the stiffness Singapore is known for. The mix of Malay, Indian, Chinese and Indonesian cooking has led to bar brawls on whether authentic Singapore cuisine exists or not. I say, how can a country that boasts proudly of their Hainanese chicken rice have no cuisine? >>>> More
