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SINGAPORE

There are international superchefs galore in the food-obsessed city-state, but the street food, which has been awarded Michelin stars, is some of the best in the world – even if it’s not actually on the street… Jenny Linford trawls the shopping centres to track down the hottest Singaporean dishes in town

HOW TO FIND THE REAL FOOD OF

High-rise Marina Bay

I love night-time in the Tropics. The air is soft, warm and humid, and once the sun goes down, everyone’s thoughts turn to the same thing: dinner. Being of Singaporean heritage, I have fond memories of my years living here as a child: visiting night markets, eating grilled satay or the infamously pungent durian fruit by the harbour. My time spent in this prosperous Southeast Asian city-state shaped my love of food and I’m sure led to me becoming a food writer.

I returned for a family visit, hungry to reacquaint myself with much-loved childhood dishes. “Food is the national pastime. No, it’s an obsession!” laughed one of my Singaporean cousins as we gathered round the dinner table. As you’d expect from a country with four national languages (Mandarin, Malaysian, Tamil and English), Singapore’s food scene is gloriously diverse, reflecting its history as a major port and the communities who settled here. Hainanese chicken rice from China and Malaysian satay are both popular Singaporean dishes.

The city’s restaurant scene is as international as London’s, showcasing chefs and cuisines from around the globe. For me though, a trip to Singapore is about enjoying the local food – and that means heading to the city’s ‘hawker food’ centres.

PROPER STREET FOOD – AT A GREAT PRICE

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Treat yourself to the March issue of delicious. and get baking with warming crumbles, Richard Bertinet’s award-winning sourdough and the ultimate custard doughnuts and brownies. Or treat family and friends with happy-making recipes from Thomasina Miers, Rachel Allen and Tom Kerridge. Embark on a new food adventure with DIY ricotta, throw a vegetarian dinner party or learn how to make proper coq au vin. delicious. magazine is the best way to improve your cooking.
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