Destination Flavour Singapore

"The Singapore Sling has always been synonymous with Raffles Hotel in Singapore. Made of gin, cherry brandy and Bénédictine with a dash of bitters and Cointreau and finished off with pineapple and lime juice and grenadine, it is seen as the perfect embodiment of the warm climes of the region." Destination Flavour Singapore

"In recent years, Singapore has grown from a street food paradise to a world class dining mecca that is bursting with local and international talent. Watch some of the fine dining highlights from this series of Destination Flavour." Adam Liaw, Destination Flavour Singapore

“Widely considered to be the national dish of Singapore, Hainanese chicken rice has played a significant part in Adam Liaw’s upbringing. He says, “It’s not just about a dish that I enjoy eating, it’s a part of my family history. It tells a story of who came here [to Singapore], where they came from, and what they did. And even though I’ve probably eaten my grandmother’s version about a thousand times, there’s always room to learn from someone else: in this case a cousin on my father’s Hainanese side of the family.” Adam Liaw, Destination Flavour Singapore

"This versatile sauce is a perfect accompaniment to all kinds of chicken dishes. It will keep in an airtight jar in the fridge for months, always at the ready to be served with the likes of grilled chicken wings, Hainanese chicken rice or even just a simply poached chicken breast." Adam Liaw, Destination Flavour Singapore

"Generously flavoured with winter truffles, this decadent French dish uses a breed of chicken from the province of Bresse. It cannot legally be imported into Australia, but you can still substitute it with a quality free-ranging organic chook." Destination Flavour Singapore

“This Cantonese dish is traditionally served the day before Chinese New Year. Yip Choi Khall’s has been cooking and perfecting her version of the dish for over 50 years now. Her choice of treasures for the stuffing beautifully compliment the succulent duck and addition of fat choi. Browning the duck before steaming seals the bird, ensuring all the flavours remain in the duck during the steaming process″ Destination Flavour Singapore

"Admittedly, this is quite confronting to look at but once you get passed the dramatic colouring, you will discover a rather wonderful piece of poultry. In Australia sourcing a dressed Silky Black chicken might not be possible, unless you are raising your own, but you can substitute it with a standard commercial breed if necessary. " Adam Liaw, Destination Flavour Singapore

"Intensely flavourful and rich, this traditional Malay beef rendang is a classic favourite during Eid, when Muslims in Singapore break their fast with a feast. Rendang is a dry curry that originated among the Minangkabau people of West Sumatra and later spread throughout Indonesia, Malaysia and into Singapore. Named so because of their high oil content, candle nuts impart a creaminess and thickness to curries. These nuts must be cooked before using as they are toxic when eaten raw." Destination Flavour Singapore

“Satay are found all over South-East Asia. In Singapore, these little flame-seared morsels are a popular and affordable street snack enjoyed at all hours of the day and night. You could substitute chicken, lamb or goat for the beef if you prefer.″ Adam Liaw, Destination Flavour Singapore

“Peperonata goes well with any barbecued or roasted meat, poultry or fish. Give more flavour to the meat by adding a sprig of dried rosemary to the chargrill just before the skewers are finished cooking.″ Destination Flavour Singapore

“Singapore’s original fusion food, Nyonya cuisine, also known as Peranakan, features strong Malay and Indonesian influences with its use of spices and coconut milk. In this recipe, beef shin results in a beautifully tender meat, whilst the coconut milk and candle nuts make a moreish sauce.″ Destination Flavour Singapore

“Drawing on the intense flavours of Singapore’s cuisine, Adam’s braised oxtails with shredded papaya is a luxurious dish and incredibly rich in flavour. The star here is the XO sauce, Adam’s take on the classic Chinese version.″ Adam Liaw, Destination Flavour Singapore

"Kuehs are common snacks of the Hokkien, Teochew and Peranakan cuisine. The terminology is actually a general description for bite-size nibbles. These traditional delights come in many different forms and are either sweet or savoury. Ondeh Ondeh are infused with pandan juice and filled with palm sugar, then rolled in coconut." Destination Flavour Singapore

“The king of all crab dishes, this popular dish is served with the shell on, and is typically eaten with one’s hands. Make sure you have plenty of napkins handy – it’s messy work!″ Adam Liaw, Destination Flavour Singapore

“Also known as tilefish, amadai is a firm, white dense meaty fish. In Australia you can substitute the amadai with Alfonsino, John Dory, or any delicate white fish is suitable for this dish." Destination Flavour Singapore

"Due to their enormous size, Alaskan king crab yields some very large pieces of meat. The leg meat is the most sought after, and you can’t find a species of crab which can compare. Alaskan king crab tends to have a unique “sweet” taste ." Adam Liaw, Destination Flavour Singapore

From a bustling office in the Arab Quarter, Shamsydar Ani and her colleagues run halalfoodhunt.com, a media production company that services both halal-certified and/or Muslim-owned food businesses in Singapore.

Passed on to him by a Hainanese sailor he met when he was a young man, Uncle Tham’s curry puffs are a hugely popular snack in Singapore. All handmade and bursting with flavour, they perfectly represent the melting pot that is Singaporean cuisine. The chicken can be substituted with sardines, or a vegetable. Destination Flavour Singapore

"Kaya is a very sweet coconut jam, considered a staple throughout Singapore and parts of Malaysia. It is best served on unseeded whole meal toast with a soft boiled egg, and washed down with strong black coffee. This recipe makes about 1 litre of kaya which will keep refrigerated in sterilized jars for 1-2 weeks. " Adam Liaw, Destination Flavour Singapore

"Thunder Tea is a mix of vegetables, served together with rice, and a tea poured over the top. “I remember making make this dish called Lei cha, which translates as thunder tea. Tea can really bring out som umani flavors and is therefore well suited to a savoury dish." Adam Liaw, Destination Flavour Singapore

"Hawker food is the soul food of Singapore, and in among the bustling hawker centres you’ll find the heartbeat of this island nation. …So here’s my guide to some of the tastiest, yet most affordable places I discovered on my trip to Singapore." Adam Liaw, Destination Flavour Singapore

"Inspiration for this dish came from a number of sources: the traditional tiffin carriers come from Peranakan culture; the caramel mousse is an ode to my favourite sweet treat in Singapore – kaya toast." Adam Liaw, Destination Flavour Singapore