This August, we celebrate the uniquely Singaporean flavours that have evolved on our shores.
We trace how four beloved local flavours have changed over the years and shine the spotlight on modern Singaporean or mod-Sin cuisine. We discuss the amorphous ‘mod-Sin’ label and what it means, check in with new-gen hawkerpreneurs behind nifty mod-Sin collaborations, celebrate three Singapore brands—Chee Seng Oil, Fong Yit Kaya and Long Beach Seafood—who have stood the test of time, and get chef Willin Low to share six of his mod-Sin recipes.
For a sneak peek at chef Low’s recipes, check out our teaser below:
In our regular Restaurants column, look out for new additions like Tono Cevicheria and new menus at Fratelli, Lewin Terrace and more. Don’t miss our Chef du Jour interview with Ironman chef Heman Tan, and stories on the rise of gourmet doughnuts, wine pairings with Asian food, Beaujolais’ secret wines, and green treats on Chiang Mai’s streets.