Chapter 5
A Taste of Reinvention
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The traditional recipes that Chinese migrants brought to Singapore also evolved in our multi-cultural landscape. As different ethnic and dialect groups mingled, they exchanged cooking techniques and started using locally available ingredients.
Over time, these recipes were modified into the iconic Chinese Singaporean dishes we’ve come to know and love today.
Coined by Chef Willin Low who pioneered the movement with dishes like laksa pesto pasta and bak kut teh ramen, see how he is turning familiar Singaporean food tradition on its head.
Learn about the origins of other Chinese Singaporean dishes.
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From chilli crab to bak kut teh ramen, Chinese Singaporeans have always been creative with their recipes.
Beyond food, Singapore’s public policies that allowed creativity to thrive can also be seen in the art created by Chinese Singaporeans.
CHAPTER 6
