International
Singapore, the food fan zone
Morning, noon and night - in fact, at any time of day - you'll find something to satisfy your appetite in Singapore. Gastro, bistro, tradi, cuisines from all over the world... there's something for every taste and every budget, and in a single day you can shamelessly move from street food to world-renowned gourmet restaurants. Immerse yourself in a cosmopolitan city-state, where eating is a leisure activity that everyone, whatever their status, takes very seriously.
The Singaporean scene is constantly reinventing itself, while preserving its fundamentals, in particular its hawker centers (street food markets) considered to be true national heritages. More and more chefs are coming from all over the world, attracted by the offers of hospitality groups, who are the real players on this scene. These chefs either work as consultants - attaching their names to restaurants whose kitchens they don't necessarily oversee - or decide to settle here for good, convinced by the quality of the offering and the clientele, the quality of life and also, most surprisingly, the quality of the ingredients! It's easy to imagine that everything you eat in Singapore is imported. This is indeed the case. But not necessarily from very far away, because in such a small country with marginal agriculture, the local corresponds in fact to the whole of Southeast Asia, and principally Malaysia, located some thirty kilometers away on the other side of the Straits of Johor. Although the Singaporean government's "30 by 30" plan aims to produce 30% of the island's nutritional needs sustainably by 2030, this is still a long way off.
This article is taken from Gault&Millau, le magazine #7. Find the latest issue on newsstands or in our online store.
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