Rosemary, sage, basil and thyme herbs we have grown to know so well even if they are far from native to our tropical island. But what of indigenous herbs like ulam rajah, sawtooth coriander, kaffir lime leaves and turmeric leaves? They grow easily in our climate, yet it was only in the last decade that they began making a real appearance in our restaurants’ repertoire, beyond traditional Southeast Asian dishes like beef rendang and Vietnamese summer rolls.
Thanks to urban farms that have blossomed across the island in recent years, we now know more about indigenous Southeast Asian herbs than ever before. Chefs from casual eateries to the fanciest restaurants are increasingly turning to our proverbial backyard to source for flavours that truly speak of their sense of place.