During the Festival of the Hungry Ghosts, locals don't swim (for fear of being drowned). But they sure do cook.
Caramel Macchiatos have nothing on the wok-fried coffee beans, coconut-jam toast, and elaborate ordering jargon of Singaporean coffee houses
After looking for traditional Singaporean food in the U.S. for 17 years, a woman raised on the island finally finds it
A local talks to Top Chef's head producer about why the contestants are flying to Singapore—and where they're eating
When a hawker disappears, a Singaporean expat searches for the soups of her youth, and finds both food and friendship
Rice porridge is a world away from grits, but the Teochew cooking of China's southeast is just as homey.
Visiting her ancestral village with her father, the author fumbles her way through meals.
What to do with holiday leftovers? Make curry devil, Singapore's signature Boxing Day dish.
The dish is a classic in Singapore's Eurasian cuisine, which first developed in the 19th century when Dutch, British, and Portuguese traders began migrating to Singapore and marrying into local families.
A beloved dish raises questions about animal cruelty. Is it okay to eat an inhumane meal if it's traditional?
Returning to Singapore, the author learns to make a beloved dish from her childhood friend's mother.
Ayam masak merah is a Malay fried chicken that's cooked in a dense, crimson chilli gravy that is both spicy and sweet.
Singapore's once-ubiquitous food carts have disappeared, but a cook known as the Satay Man carries on the tradition.
Long after her grandmother, a legendary cook, died, the author learns to make her signature dish: otah.
The paste--also known as otak or otak-otak--is a spicy mousse, usually made with mackerel, that is wrapped in banana leaves and then steamed or grilled. It can be eaten on its own, mashed into rice or slathered onto bread for a savory lunch or breakfast.