When he hears people say things like “Malaysian bak kut teh, Singapore bak kut teh or Malaysian chicken rice,” he laughs.
SINGAPORE: At a time when the world is so deeply divided and even petty debates can be fought to the death in online spaces, it certainly is refreshing to hear that one prominent chef simply laughs about arguments around whether certain foods come from Malaysia or Singapore.
The distinguished chef was the subject of a South China Morning Post article earlier this week, where he said that whether laksa, among other food, comes from Singapore or Malaysia does not matter. He added that the city-state’s heritage cuisine contains all the ethnicities present in Singapore over the past two centuries, beginning with the Malays, followed by the Chinese, the Indians, and then the West.“Life is short……there are lots of meaningful things that we can spend our time on…. I don’t care where roti prata/roti canai comes from, I am just glad to enjoy it in both countries. I’m happy that Singapore and Malaysia both have very nice foods,” one wrote.
Mr D’Silva’s culinary life started early, with his Peranakan grandmother on his mum’s side and his Eurasian grandfather on his dad’s side including him in kitchen duties by the time he was seven or eight years old.’,” he said. And while he did not value it at the time, he later realized the importance of learning all those skills.Last month, the chef was given a Special Recognition Award at the Singapore Tourism Awards 2024.
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