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There are those who say Singapore is too sterile, but it has
got great parks, brilliant culture and fantastic history, and
it's a real cross between East and West. Go to Ho Chi Minh
City and, if you're not used to Asia, your head will fall o
because it's just mental. Singapore, on the other hand, is
a very easy place in which to assimilate Asian life. It's the
main reason I opened a restaurant there.
Getting there is straightforward, too. Everything Singapore Airlines
does is a class act, and for me, its business-class service is second
to none. As a member of the service industry, I appreciate that. I don't
care if it's a shiny new plane, but if the service on board is done to
a level that's acceptable to me, then I'm a happy man.
Singapore has an unusual history. When it was kicked out of
Malaysia in the 60s, Lee Kuan Yew took over as prime minister and
made a city state - Singapore as we know it today. When the Chinese
came over and intermingled, a culture was born of necessity, and out
of that there always comes a cuisine. In Malay-Chinese, every dish
is born from a paste, much like Indian food.
With its colourful Malaysian-Chinese heritage,
Singapore is a melting pot when it comes to
cuisine, and these days it also plays host to
an array of top chefs from around the world.
Find out what makes one of the UK's leading
Michelin-starred chefs a fan of the city state
WORDS JASON ATHERTON
a taste for
Clockwise from left: Dive in to crab noodles; top tapas:
Atherton at Esquina; Singapore trips the light fantastic
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