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In the hawker centres and coffee shops of Singapore, people can lock chopsticks with all sorts of noodle dishes: Laksa jazzed up with tamarind and coconut milk, supremely comforting wonton noodles and plates of calorific char kway teow, smoky and charry from fire-breathing woks to name a few.
One dish that people will struggle to find, ironically, are the eponymously named Singapore noodles. Or at least what the rest of the world knows as Singapore noodles: rice vermicelli noodles, stir-fried with meat, vegetables and the dish s defining feature curry powder.
Rice noodles and curry powder are defining features.
Like the Hainanese chicken rices and Mongolian lambs of the world, Singapore noodles weren t invented in the place after which they re named. Instead, the dish was created in Hong Kong sometime after WWII by Cantonese chefs who were keen to find a use for curry powder a recent addition to the southern Chinese pantry via British colonies. The dish w
The Triumph of Third-Culture Cooking
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Foods From Afar Hope to Catch the Eye of American Shoppers
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Middle East Meets Middle America
An ancient cuisine is finding a foothold in the mainstream.
Middle Eastern cuisine is a category as vast and broad as, well, the desert.
Distinguished by intoxicatingly aromatic spices and herbs, generous vegetable inclusions, plant-based proteins such as chickpeas and other legumes, and healthy fats pressed from sesame seeds and olives, it offers a bounty of dishes for vegetarians and vegans as well as for lovers of chicken, lamb, and beef (though not pork because of halal and kosher prohibitions).
A significant part of the Middle East lies on the eastern edge of the Mediterranean Sea, and although there is some overlap with what is commonly known as Mediterranean cuisine, the region’s food, like its population, is wide-ranging, distinctive, and diverse.