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Destination Flavour: Singapore

Destination Flavour: Singapore

Over six busy weeks, Adam Liaw explores the length and breadth of Singapore, leaving no stone unturned in his quest to share the very best flavours the country has to offer. Visiting specialty hawker stalls that have been handed down through generations, to some of the finest 5-star restaurants on the planet, Adam gathers inspiration for one of his biggest culinary challenges to date – cooking a five course Singaporean banquet meal to some of the country’s most distinguished guests.
For Adam, this journey is also personal, as he discovers long-held secrets about his family ancestry, and also takes on one of the biggest pressure-cooker challenges of his career.

Adam catches up with his cousin to learn how he has been making Hainanese chicken rice for over 30 years. The experience also inspires his quest to create his Salute to Singapore banquet menu.
Upcoming Airings:
  • Friday,16 Feb, 2018 - 21:50
  • Saturday,17 Feb, 2018 - 02:55
  • Saturday,17 Feb, 2018 - 09:50
  • Saturday,17 Feb, 2018 - 15:50
Adam happens to be in town at the end of Ramadan, so he meets up with a local Muslim family, who show him how to cook an authentic beef rendang and include him in their day-long Hari Raya celebration.
Upcoming Airings:
  • Friday,16 Feb, 2018 - 22:20
  • Saturday,17 Feb, 2018 - 03:25
  • Saturday,17 Feb, 2018 - 10:20
  • Saturday,17 Feb, 2018 - 16:20
At the National Gallery of Singapore, amongst the artworks is a restaurant called National Kitchen by Violet Oon, a Peranakan food legend. Her menu narrates the story of Singapore.
Upcoming Airings:
  • Friday,23 Feb, 2018 - 21:50
  • Saturday,24 Feb, 2018 - 02:55
  • Saturday,24 Feb, 2018 - 09:50
  • Saturday,24 Feb, 2018 - 15:50
Adam goes in search of the best seafood that Singapore has to offer. His journey begins inside the Marina Bay Sands integrated resort complex, where many famous chefs have opened eateries.
Upcoming Airings:
  • Friday,23 Feb, 2018 - 22:20
  • Saturday,24 Feb, 2018 - 03:25
  • Saturday,24 Feb, 2018 - 10:20
  • Saturday,24 Feb, 2018 - 16:20