For many, Serangoon Garden Bakery and Confectionery is a veritable institution that has been delighting generations their freshly-baked buns
There’s something endlessly comforting about fresh bread. That warm, yeasty fragrance and the warm embrace of carbohydrates that one experiences in childhood and carries with them well into old age. For Singaporeans, it’s undoubtedly milk bread, an Asian invention that makes use of tangzhong, a paste made by cooking flour with water. Also known as a water roux, tangzhong improves the texture of bread by helping the dough hold moisture.
You’ll find the same fluffy, squishy milk buns in traditional bakeries all over the island. Made in accordance with local tastes, the staple is a combination of pillowy-soft crumb and sweet flavour that the Asian palate considers luxurious. It’s the antithesis of the unyielding, tangy-savoury profile of today’s artisanal sourdough loaves, and is yet still a firm favourite among Singaporeans.
GIVING THE DAILY BREAD
Over in Serangoon Gardens, Uncle Sim Bak Sun is a fixture, and has been for the past 42 years that he’s been running Serangoon Garden Bakery & Confectionery. The spritely septuagenarian even recalls the exact day when he moved from a shop house in Maju avenue into Serangoon Gardens Market—2nd January 1995. “I have been selling my buns in Serangoon Gardens for a long time. When the landlord sold the shophouse… we opened our stall here in the market, and we have no plans to move,” he says.
هذه القصة مأخوذة من طبعة March/April 2019 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة March/April 2019 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
