1819 · 1819–1867
Raffles & the colonial port
A free port opens and the kitchens arrive with the ships: Hokkien and Teochew from Fujian, Tamils and sepoys from India, Bugis traders, and every galley in between.
05The Indian-Muslim Table·120 min·Advanced
Dum Biryaniதம் பிரியாணி
Long-grain basmati and spiced chicken sealed in one pot and cooked on its own steam — the Indian dum tradition, carried to Singapore through Little India's kitchens.
04The Peranakan Table·210 min·Advanced
Ayam Buah Keluakayam buah keluak
The Peranakan benchmark — chicken braised in tamarind gravy with buah keluak, the toxic nut that three days of soaking turns into black, truffle-dark gold.