Singapore’s culinary identity is shaped by its multicultural heritage, blending Chinese, Malay, Indian, and Peranakan influences. Dishes like laksa, satay, and chili crab at hawker centers showcase this rich tapestry. For Ang Chong Yi, growing up in this environment sparked a love for diverse, flavorful cuisine. Navigating Singaporean Flavors: A Journey from Cultural Heritage to Plant-Based Innovations by Ang Chong Yi, his culinary journey evolved, leading him to explore plant-based innovations while honoring cultural traditions.
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