Wednesday, 30 July 2008
There are formal restaurants everywhere in Singapore, fancy Chinese establishments that rival the best of Hong Kong or Taipei; convincing replicas of Italian trattorias; swanky "Continental" places. I even once ate at a hotel restaurant here whose menu reproduced, at great expense, the food of Citrus in Los Angeles. But when food people talk about Singapore, what they mostly talk about—sometimes with the mystical awe and longing you might hear in surfers discussing the winter waves on Oahu's north shore—is the city's wealth of street food.
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