Tasty Travels

March 2008
FoodService Director;3/15/2008, Vol. 21 Issue 3, p18
Trade Publication
A personal narrative is presented which explores the author's experience with the diversity of Singaporean foods.


Related Articles

  • Singapore: Ultimate Fusion. Lang, Joan // FoodService Director;10/15/2007, Vol. 20 Issue 10, p40 

    This article focuses on hawker centers in Singapore, where individual vendors offer Southeast Asian cuisine. Each vendor specializes in a different food specialty, such as curry puffs or fried prawn noodles. Singapore's cuisine is fresh, flavorful and frequently spicy, but usually quite simple....

  • Forget Chewing Gum, Try the Murtabak. Tan, Cheryl Lu-Lien // Newsweek (Atlantic Edition);2/14/2011 (Atlantic Edition), Vol. 157 Issue 7, p9 

    The article describes the food culture in Singapore. It discusses the creativity of Singaporean cuisine in spite of its reputation for limited free speech. The article details the origin of Singaporean cuisine, and examines the deep relationship of Singaporeans with food and their preoccupation...

  • Singaporean Cuisine.  // Prepared Foods;Jun2011, Vol. 180 Issue 6, p79 

    The article focuses on the cuisine of Singapore. The different ethnic groups that inhabit the country such as Chinese, Malaysian and Indian have influenced the Singaporean culture and cuisine. Eating street food in Singapore is said to be almost risk-free as all small food vendors are located in...

  • Authentic Thai foods.  // Food Engineering & Ingredients;Sep2001, Vol. 26 Issue 5, p14 

    Reports the expansion of the Thai and Singaporean dishes and snacks offered by Authentic Food Co. in Great Britain. Types of dishes and snacks launched by the company; Partnership with other companies in Thailand.

  • Vegetable Content Of Asian Takeaway Meals. Pollard, Christina M.; Lewis, Janette M. // Nutridate;Jul2015, Vol. 26 Issue 3, p2 

    The article discusses the study that determined vegetable content of Asian take-out meals, as Australian hospitality industry data show approximately 40 per cent of restaurants to be Asian and 18-24-year-old young adults eat about five times a month at ethnic restaurants. Findings discussed...

  • Tropical singapore.  // Investigate;May2011, Vol. 10 Issue 124, p50 

    The article features Singapore which is well-known for its skyscrapers and luxury hotels and populated by food fanatics. It claims that the best Nasi Lemak is found in Changi Village in the Hawker Centre where over a thousand hawker stands and renders visitors plenty of Asian delicacies to...

  • Singapore.  // Time International (South Pacific Edition);01/22/96, Issue 4, p10 

    Provides information on a Singaporean delicacy `marinated termite queens'. Information on how this delicacy is served; Cost of the delicacy.

  • Forget Chewing Gum, Try the Murtabak. Tan, Cheryl Lu-Lien // Newsweek (Pacific Edition);2/14/2011 (Pacific Edition), Vol. 157 Issue 7, p9 

    In this article the author explains the deep relationship between Singaporeans and food. She presents a background of the cuisine's origins, which includes the influx of settlers from India, Europe, China, and Malaysia to Singapore. She also cites several Singaporean dishes and favorite places...

  • Meal Ticket To Ride. Chowdhury, Neel // Time International (South Pacific Edition);7/5/2010, Vol. 176 Issue 1, p46 

    The article focuses on K. F. Seetoh, an expert in the cookery of Singapore, particularly the dishes sold by the country's street food vendors. Seetoh has published a successful guide to restaurants and food vendors in Singapore and hosts a cookery television program in the country. Seetoh says...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics