http://www.wnd.sg043WORDS SIM EE WAUN
The stories behind some favourite Singapore
foods that travellers love to bring home with them
SINGAPORE
FLAVOURS
AROUND
THE WORLD
R
ecently on a flight from Singapore to Bangkok, I
watched a passenger carrying perhaps fifteen bags
of salted egg fish skin struggle down the plane’s
narrow aisle to his seat. Reaching up, he placed
his fragile bounty in the storage compartment
overhead and settled into his seat. Then a stewardess came by
carrying a cabin bag, hauled it high and shoved it in alongside
his crisps. With it came the eye-watering snap and crackle of
expensive gourmet crisps turning into crumbs. We watched
in horror and shook our heads in commiseration. In that
moment, the man’s souvenirs—which encapsulated the identity,
associations, feel and flavour of Singapore and which probably
cost him a pretty penny—crumbled into bits. Fellow passengers
quietly suggested a formal complaint to the airlines.
But why the fuss? In the eyes of food-loving travellers,
certain foods are associated with particular cities or regions
around the world. As important as it is to see famous landmarks,
it is just as necessary to taste and if possible, bring home the
flavours of the land—a gustatory snapshot of one’s travels. It
extends one’s holiday experience, allowing them to recreate the
flavours they enjoyed on travels, or share the experience with
friends in small way. But while it would be tricky to bring home
bowls of assam laksa from Penang, one could easily haul back
a few boxes of tau sar piah, which is equally synonymous of
that other great food destination up north. Similarly, foodies
would buy home limoncello and almond dragées from Sorrento,
chocolates from Belgium, olive oil from Greece, baklava and
pistachios from Istanbul, wagashi from Japan, for instance.
And from Singapore? Several top choices emerge among
visitors to Singapore, and locals bringing edible gifts to friends
abroad. Airy light pandan cake, creamy kaya, honeyed addictive