A bowl of laksa served by Makan Place at a US pop-up event in San Francisco. Photo: Handout
Can Singapore cuisine become as popular as Chinese, Japanese and Thai food in the West?
- Anthony Bourdain and Crazy Rich Asians have given Singapore’s melting-pot cuisine a boost in the US
- The only barrier to exporting the island’s food to the world is a fearless entrepreneurial spirit, says veteran food critic KF Seetoh
A bowl of laksa served by Makan Place at a US pop-up event in San Francisco. Photo: Handout