Even the humble nasi lemak deserves the finest attention to detail.
It’s easy to rationalise forking out a double-digit sum for, say, carbonara or a club sandwich at a modern cafe in Singapore. But what about paying a similar sum for nasi lemak? It’s a curious situation that has driven debate on the matter: Why so much, compared to the usual $2.50 rice and fish wrapped in coconut leaves?
At Village Nasi Lemak Bar, a plate of the basic fare can go up to more than $10. “We get customers questioning our prices all the time,” says Michelle Chen, director of business development at the cafe-bar in Circular Road.
Denne historien er fra Issue 23-utgaven av The Peak Selections: Gourmet & Travel.
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Denne historien er fra Issue 23-utgaven av The Peak Selections: Gourmet & Travel.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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The Greatest Wildlife Show on Earth
The migration of wildebeest herds through East Africa is truly a sight to behold. Now, you can experience this spectacle in style.
Legacy in a Bowl
Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.
Celebrating Gardens
Raymond Blanc, one of the UK’s most respected chefs, is known for his passion for edible heritage gardens and sustainability. He tells us what he thinks of Singapore’s local produce.
Sweet Nostalgia
One man’s admirable dedication to keeping his craft alive.
Another Side Of Bali
Away from crowds and well-worn tourist destinations, three smaller villages on the island recharge the senses.
Pleasure in Pressure
With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.
A Measure Of Goodness
Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.
Baker's Paradise
This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.
Paying Homage
Antoinette chef-owner Pang Kok Keong has been researching and experimenting with traditional Hakka recipes for the past few years. We find out why he’s going back to his roots.
Comfort In A Bowl
Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.
