Frannywanny

As we all know, Singapore is a very small country. With its land area spanning no more than 719km 2 and a population of about 5 million people, what not a lot of people know is that Asia's "Little Red Dot"  has a very rich cultural background which is brought about by the different races and nationalities that you can find here. Given that, expect to entice your taste buds to a myriad of flavors and cuisines available locally. Correct me if I'm wrong but I feel that one of the most underrated cuisines here in Singapore is the Peranakan , otherwise known as Nonya, cuisine. Take a quick look at the hawker centers and you'll see a mix of Teochew, Hokkien, Cantonese, Indian, Malay, Western and even some Thai and Vietnamese dishes readily available. Save for stalls selling Laksa, rarely do we get to encounter any other stalls that specialize in purely Peranakan food. This is one thing that I wish more of the newer generation hawkers and restaurateurs would consider ...

When you mention Singapore to a traveling foodie, I can probably bet a million dollars that the word hawker  will surely come up. Not quite convinced? Okay then, think about your favourite Singaporean dish. Ready? Well, whatever it is, I can confidently say that you can get all  of them from a hawker center. You see, hawkers and hawker centers play a very important part in Singapore's heritage. I can still remember my first hawker meal was back in the late 90s, I was about 8 years old then and my parents brought me to Newton Circus for dinner. Back then, there weren't a lot of hawker centers, I can still remember visiting the ones in Newton as well as People's Park in Chinatown. Sanitation was still a big problem then as we would watch in horror whenever the "uncle" would just "wipe" our table with a piece of chopsticks, pushing all morsels of food down to the floor. The tables would be sticky, sometimes oily, the floor extremely dirty. I have a number...