Once again, an article has been written about Singapore’s culinary scene. This time, in the New York Times.

Singapore: A Repressed City-State? Not in its kitchens

I take issue with the (culturally imperialistic!) distinction made between “street food” and restaurants though. Not exactly the fairest thing, although an understandable perspective given the publication. For most Singaporeans, for the longest time, those “street food” vendors constituted the activity of eating out. Which is what restaurants are.

Anyhow. Charlie Trotter is opening a place here? I’ve only just discovered his cooking show on Ch.69.