March 23, 2017

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by Najeer Yusof

CURIOSITY led Mr Wu Jin Hui, 73, to teach himself how to play and make Banhus, four years ago. Since then, making and repairing Chinese instruments have become his hobby. Banhu is a Chinese traditional bowed string instrument which is popularly used in northern China.

Mr Wu has thus far sold 24 of his Banhus, for $200 each. He fashions entirely new bodies for his Banhus from coconut shells and combines them with usable parts from spoilt Erhus, which are another type of two-stringed instruments. By doing so, he adds a personal touch to his Banhus and gives new life to spoilt instruments too. The entire process of making a Banhu takes him about half an hour and here is how he does it:

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Featured image by Najeer Yusof.

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by Michelin Guide Singapore

AFFLUENT Seoul district Gangnam might’ve gotten famous thanks to a K-pop song, but the surroundings are also a gourmet haven. In fact, it’s home to one of the South Korean capital’s three-Michelin-starred restaurants, Gaon – an upscale establishment which serves up traditional Korean dishes, some of which are from the philosophies of ancient literature.

But Korean cuisine is not all Gangnam has to offer. Walk down the narrow street of Dosan-daero 30-gil and you’ll have Asian-Italian fusion fare at Alla Prima. Craving for Japanese? Head over to Kojima at Apgujeong for some sushi. Here’s what else the Michelin inspectors have picked out:

 

The food from Kwon Sook Soo. Credit: kwonsooksoo.com
The food from Kwon Sook Soo. Image taken from Kwon Sook Soo’s website.

 

Gaon
Cuisine: Korean
Operated by GwangJuYo Group, maker of fine Korean ceramics, food and liquor, Gaon is a traditional Korean restaurant committed to promoting a better understanding of Korean food and food culture globally. The restaurant takes pride in serving high-end, elegant cuisine in a space that honours Korean aesthetic values. The meticulously-prepared dishes, made with fresh seasonal ingredients are served in custom-designed GwangJuYo ceramic vessels. Private rooms only.

 

Kwon Sook Soo
The name of the restaurant is derived from an archaic Korean word ‘sooksoo’ which means “professional cook”. Chef Kwon Woo Joong interprets traditional Korean cuisine with a decidedly modern flair, using both rare and readily-available seasonal ingredients to create unconventional flavours. All cooking oils, preserved seafood, fermented condiments and vinegar are made in house. For a glimpse of the chefs in action, reserve a seat at the counter.

Location: 2F, 27 Eonju-ro 170-gil, Gangnam-gu

 

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Alla Prima
Cuisine: Innovative
Meaning “first try” in Italian, Alla Prima features Asian-Italian fusion cuisine that demonstrates Chef Kim Jin-hyuk’s creativity with a distinctly Japanese flair. As a chef, what he values the most is the quality of the ingredients he uses and his food clearly demonstrates that. The menu changes often, based on the chef’s inspiration and seasonal ingredients. The completely open kitchen offers the diners a clear view of Chef Kim’s team in action.

Location: 23 Dosan-daero 30-gil, Gangnam-gu

 

Jungsik's Sweet Gujeolpan
Jungsik’s Sweet Gujeolpan

Bo Reum Soei
Cuisine: Barbecue
Beef restaurants are ubiquitous all over Korea, but this relatively new spot which opened in Oct 2015 offers something prized and uncommon: Jeju black cattle. Choose from a wide range of cuts including sirloin, tenderloin, chuck tail flap, outside skirt steak, brisket and two types of raw beef dishes: tartare and sashimi. The prime meat is flown in directly from the family-operated farm. Private rooms are available on the second floor.

Location: 36 Teheran-ro 81-gil, Gangnam-gu

 

Hamo
Meaning “of course” in Gyeongsang province dialect, ‘Hamo’ honors the traditions of authentic Jinju-style cuisine from the old days. Jinju Bibimbap, with a mound of seasoned raw beef on top of vegetables and rice, comes in a brass bowl with a side of beef and turnip soup. The noodle-free Joseon Japchae tossed in a fragrant mustard sauce is popular also. The owner’s family are soybean farmers and make all the fermented condiments from scratch.

Location: 2F, 819 Eonju-ro, Gangnam-gu

 

Jungsik
Touted as a pioneer of modern Korean fine dining, Chef Yim Jungsik’s restaurant offers a feast for the senses with his unique take on Korean cuisine. Jungsik Seoul expanded and relocated to its current three-story Cheongdam location in 2014, complete with a bar floor, restaurant floor and private-room floor. Some of the standout dishes include octopus aioli, spicy green chili cream kalgksu and sea urchin bibimap. Excellent wine list.

Location: 11 Seolleung-ro 158-gil, Gangnam-gu

The food at Mingles. Image credit: restaurant-mingles.com
The food at Mingles. Image taken from Mingles’ website.

 

Kojima
Some of the most exquisite Japanese food in Seoul can be found at Kojima, a modern and sophisticated Japanese restaurant tucked away on the 6th floor of luxury multi-brand boutique Boon the Shop. A number of booths and intimate private rooms are available, while the main dining area is complete with a sushi counter. The freshness of the ingredients is the life of this restaurant and veteran chefs take great care in handling the pristine seafood.

Location: 6F Boon the shop, 21 Apgujeong-ro 60-gil, Gangnam-gu

 

L’Amitie
17 solid years of dedication and passion to preparing consistently fine food with quality local ingredients and skilled precision has made Chef Jang Myoung-sik a reputable name in classic French cuisine in the local dining scene. Located on the second floor of a quiet contemporary building south of the river, L’amitié is the ideal space to enjoy an elegant meal in privacy as it only offers small private rooms. Reservations are a must.

Location: 2F, 7 Eonju-ro 153-gil, Gangnam-gu

 

Mingles
Since 2014, this contemporary fine dining establishment has captured the imagination of even the most discerning palates with Chef Kang Mingoo’s new and bold creations that pay respect to Korea’s culinary heritage. Traditional fermented condiments and vinegar—‘jang’ and ‘cho’—play integral roles in the dishes, even dessert. Traditional liquor pairing is offered in addition to wine pairing.

Location: 1F, 757 Seolleung-ro, Gangnam-gu

 

The food at Twenty Four Seasons. Image credit: Viamichelin
The food at Twenty Four Seasons. Image taken from Viamichelin.

 

Ristorante Eo
Be sure to call in to make a reservation as it is the only way to secure a table at Ristorane Eo. It may also be a bit of a challenge to track down the location as the restaurant does not have a signage. Chef Eo Yun-gwon, who developed his culinary skills in Milan, delivers highly accomplished modern Italian cuisine, through two six-course set menus. Each dish clearly demonstrates his insight on the integrity and simplicity of Italian cooking.

Location: 43 Dosan-daero 81-gil, Gangnam-gu

 

Twenty Four Seasons
Inspired by the 24 seasonal divisions of the year that governed agriculture in ancient times, ’24 Seasons’ is a modern Korean dining space that pays homage to the different seasons of the year. While staying true to the roots of traditional Korean cooking, Chef Tony Yoo experiments boldly with seasonal ingredients, creating distinctly Korean flavors with modern nuances. Enjoy the elegant simplicity of seasonal Korean food in a minimalist yet sophisticated décor.

Location: 13 Dosan-daero 37-gill, Gangnam-gu

 

Votre Maison
Chef min-jae Park has some interesting parkour of his career – he owned his Korean restaurant for five years and it was working great, but he changed to French cuisine because he felt that French cuisine can show his philosophy of creation in kitchen with method of cooking. This passionate, and caring chef’s cuisine is reflecting his personality as well. We hope that you will feel the same happiness from him with his cuisine.

Location: B1F, 16 Eonju-ro 168-gil, Gangnam-gu

 

 

This article first appeared on Michelin Guide Singapore. Visit Michelin Guide Singapore on Facebook.

Featured image Rainy night in Seoul by Flickr use rjareed. (CC BY 2.0)

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by Ryan Ong

AIRLINE ticket prices work like a Singaporean driver’s turn signals: random, or based on rules that only make sense to them. That explains the rise of airline ticket comparison sites. But before you start booking that trip to Syria (or whatever’s a popular holiday destination these days; I don’t keep up with tourism trends), you should know a few things about how flight comparison websites work.

by Suhaile Md

UBER or Grab? Choosing which private car service these days has less to do with service and more with the size of their coupon discounts.

At least, that’s what it seems from the various cash coupons being offered by both companies over the past few months. Even ComfortDelGro, Singapore’s largest taxi service company, who’s never really been big on coupons, is following suit.

This week (Nov 21), Grab offered 50 per cent off rides between 10am to 5pm. As for Uber, users pay the usual fare for the first trip but get $5 off their subsequent five rides between Nov 21 and Nov 25.

Such ad-hoc offers have been going on for the past few months and usually, a promotional code is required to unlock them. Often, they are in the form of $3 to $5 discounts per ride for limited periods and applicable to the first 1,000 to 5,000 customers.

Sometimes Uber and Grab have contests thrown in as well. Last month, Uber riders stood to win free access to Halloween parties while Grab users had a shot at winning a pair of tickets to the Women’s Tennis Association finals in Singapore.

All these are in addition to the perennial referral promotions offered by both companies. New users to Grab get $8 credited to them while they earn a further $8 per referral. For Uber, it’s $20 and $10 respectively. Users can only use the money on future rides though.

The success of ride-hailing apps depends on the size of its network of drivers and passengers, said Assistant Professor Yang Nan of the National University of Singapore’s Business school. He said in an interview with The Straits Times: “An app that’s falling behind in the competition for riders or an app that just enters the market would only deliver worse rider experience with lower vehicle availability and longer waiting time.”

So the competition for a larger customer base is what the coupons are all about. Timing matters as well. Because the earlier you start, the better your chances of securing a larger slice of the market. It’s tough to fight for the streets of Singapore. And there have been casualties.

British ride-hailing platform, Hailo, left the Singapore scene last week after spending little over two years here, to focus on the European market. It had partnered SMRT and started in Singapore on October 2014. This, nearly a year and a half after Uber and Grab entered Singapore in early 2013. Another British firm, Karhoo, entered Singapore late last year but never got around to getting drivers on the road. It announced its closure here on Nov 8.

The incumbents are not taking it lying down.

SMRT’s plans with Hailo did not turn out as planned. But of the remaining six operators here, four have partnered Grab. TransCab, Premier taxi, HDT taxi, and Prime taxi formed exclusive partnerships with Grab since September this year. And already, discount coupons worth $3 to $5 have come into play. But it can only be redeemed if booked through the Grab app.

Singapore’s largest taxi company ComfortDelGro, which operates both CityCab and Comfort taxis, has similar offers for passengers who use its own app. And it’s more generous: Commuters get $5 – $10 off per ride compared to the usual $3-$5 discounts offered by Grab and Uber. More recently, between Nov 16 and Nov 22, the first 1,000 passengers per day got $8 off their taxi fare.

Over half of ComfortDelgro’s 30 million bookings in the past year were made on its app. Which means on average, over 82,000 bookings are made per day via the app. While it’s unclear how many bookings Uber and Grab fulfil a day, ComfortDelGro’s numbers are nothing to sneeze at.

Nonetheless, when you think of booking a ride online, you think of Uber and Grab. “I will check both [Uber and Grab] apps before booking and choose the cheaper option,” said Mr Fahad Ibn Azam. And with all the coupon giveaways recently, “I have been using Grab quite exclusively” in the past few weeks even though “I started with Uber”, added the 27-year old engineer. He uses the service about “two to three times a week”.

Grab user Ms Baey Shi Chen doesn’t see herself switching over to Uber. “I already use a service that works”, said the teacher. Similarly, when Uber user Ms Tiffany Tan was asked if she had used Grab before, she replied: “I didn’t see the need to try as I am happy with using Uber.”

Both Uber and Grab have their fans but there’s also the price conscious consumer who goes for the most savings. The incumbent ComfortDelGro cannot be dismissed as well. So secure your seat belts, the tremendous taxi showdown’s in town.

 

Additional reporting by Vanessa Wu

Featured image by Natassya Siregar.

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by Li Shan Teo 

FARM-TO-TABLE dining isn’t new here, but what about farm-in-diner?

While a number of local restaurants and F&B establishments have long started their own edible gardens, or have commissioned farms to produce edibles for them – Fairmont Singapore has had its own private edible garden since 2008 – the presence of vegetables or herbs indoors, or very close to an eatery’s premises, is fast becoming popular.

Just last year, Open Farm Community, a restaurant in the Dempsey area with an urban farm on its premises, was launched. And recently in June this year, Open Door Policy at Tiong Bahru underwent a facelift to include – inside its dining area – an edible garden running the length of the restaurant.

“Diners seem to like knowing – and seeing with their own eyes – where their food comes from and how it is grown,” said Ms Natalia Tan, a spokesman for urban gardening specialists Edible Garden City. Having an edible garden nearby also “marks out a chef or restaurant as having a stronger commitment to the bigger picture of food”, she added.

Mr Calvin Soh, 49, of One Kind House, a cafe, agreed that “people want to be connected to nature”. And with edible gardens nearby, “it’s a marketing angle for them (the restaurants)”.

If you want to feel closer to nature while you dine, here are some places to check out:

 

One Kind House

Dubbed as a “21st century kampung” by Mr Soh, One Kind House is an eclectic mix of a cafe, art hub, garden, kitchen and restaurant. The elements combine into a friendly kampung-like environment, where people chat over cups of coffee or tea.

While the place is still a house for some members of the Soh family, anyone can walk in for coffee or tea, as One Kind House has a section reserved for a barista. 

If you’re lucky, you’ll get to taste some of “Mommy Soh’s” home-cooked lunches and dinners that are made with ingredients from the garden. The 74-year-old is the matriarch of the house and enjoys gardening and cooking. Invites for home-cooked meals are usually posted on Facebook and seats are limited (around 10 people usually), so remember to check the cafe’s page.

One Kind House doesn’t have a fixed price for their food and events – you tip to pay. But there are recommended tipping prices for you to consider.

It also offers classes on gardening and cooking.

one-kind-house

Image by Calvin Soh. 

 

Location: 136B Lorong J Telok Kurau, Singapore 425966 (opposite the Telok Kurau Park)

Opening hours:

Tues – Sun: 8:00 am – 5:00 pm

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Open Door Policy (ODP) 

Just recently renovated, ODP offers customers a the experience of dining in the company of fresh produce as an edible garden is placed along the length of the restaurant. Some of the produce grown in the restaurant include arugula, Russian kale and local lettuce.

odp-edible-garden

Image from ODP’s Facebook page.

The restaurant also boasts a rustic feel with its use of a brick and wood combination for its interior design. And its menu, which was created by head chef Daniele Sperindio who took over from chef Ryan Clift in 2014, is a nod to a diverse group of cultural influences – from Latin America, Europe, and Australia.

Some of the dishes include guacamole risotto ($20), kangaroo fillet ($34), braised beef cheek ($32) and pan seared sea bass with artichoke, potatoes and rocket salad ($27), which uses the produce from the edible garden.

odp

Image from ODP’s Facebook page

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Location: 19 Yong Siak Street, Singapore 168650

Tel: +65 6221 9307

Opening hours:
Mon, Wed – Friday: 12pm – 3pm, 6pm – 11pm

Sat: 11am – 4pm, 6pm – 11pm

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Open Farm Community (OFC)

The restaurant has an urban farm on its premises, boasting a “first-of-its-kind” dining concept in Singapore. The farm at OFC has a mix of herbs, vegetables and fruit trees, including greens such as basil and okra. The produce is used in the kitchen and the menu is seasonal, changing every four months.

As the farm is so close to the restaurant, customers can see the produce as they dine and walk among the different herbs and vegetables during their visit to OFC.

Some of the dishes on the menu right now include the watercress soup with soft poached hen’s egg, crispy kale, and olive oil caviar ($19), as well as braised lamb shank with homemade couscous, olives, capers and green peas ($45). You can check out the menu here.

OFC organises an Open Farmers’ Market on selected weekends, where people get to showcase and sell their fresh produce. The place also has farming workshops and activities such as a pasta masterclass to encourage an understanding of food and its origins.

ofc

Image from Open Farm Community’s website. 

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Location: 130E Minden Road, Singapore 248819

Tel: +65 6471 0306

Opening hours (restaurant):
Mon – Fri: 12pm – 4pm, 6pm – 10pm
Weekends and public holidays: 11am – 4pm, 6pm – 10pm
Opening hours (cafe): 8am – 9pm

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Artichoke

Farm-to-table eateries aren’t always found at ulu locations. Artichoke sits on the edge of Bugis street, making the cafe an accessible place to dine at. A few stacks of crates full of herbs and greens are found at the courtyard of the cafe, providing easy access for chefs to get some of their vegetables and herbs. Examples of the produce grown there include red peppers and tomatoes.

The cafe specialises in Moorish-Middle Eastern cuisine with a focus on using locally farmed ingredients as much as possible. Some of its dishes include feta burrata ($24), lamb shakshouka ($26) and cauliflower sabbich ($23).

artichoke

Image from Artichoke’s website. 

Location: 161 Middle Road, Singapore 188978

Tel: +65 6336 6949

Opening hours:
Tues – Sat: 6.30pm – 10.30pm
Sat: 11.30am – 3.30pm

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Featured image 20110610 garden by Flickr user Lake Lou (CC BY 2.0)

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by Michelin Guide Singapore

IT’S a long way from the seats of our gala dinner up onto the Michelin stage – just as it’s a long journey to success. On the eve of his restaurant’s move to a brand new venue on Dempsey Hill, we go Behind The Scenes with Malcolm Lee of Singapore’s Candlenut restaurant to learn more about the struggles and sacrifices he had to go through to get the restaurant to its current stature, and why he has a love-hate relationship with it – even today.

The Struggles and Sacrifices of Running a Michelin-Starred Kitchen: Malcolm Lee of Candlenut video by Michelin Guide Singapore. Visit Michelin Guide Singapore Facebook page here.
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Featured image a screenshot of  The Struggles and Sacrifices of Running a Michelin-Starred Kitchen: Malcolm Lee of Candlenut video.

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by Felix Cheong

A fictitious self-confessed arts buff, Arthur Aw, complains that Singapore packs far too many arty events than are humanly and financially possible for him to attend. Maybe it’s time the Government steps in to regulate the industry.

IS SINGAPORE over-festivalised?

No matter which direction I swivel my head, there is some kind of festival asking to be counted and courted. And it’s not a good thing for my wallet.

This month alone, there are three film festivals competing for my eyeballs and credit cards: the German Film Festival (Nov 3 – 13), the French Film Festival (Nov 10 – 20) and, of course, the granddaddy of them all, the Singapore International Film Festival (Nov 23 – Dec 4).

That’s not forgetting other film festivals that had already done their time: the Israel Film Festival (Sept 22 – 25); the Buddhist Film Festival (Sept 17 – 24), the Japanese Film Festival (Sept 1 – 18), the Design Film Festival (Sept 3 – 11), the Love and Pride Film Festival (Aug 19 – 31) and the European Union Film Festival (May 10 – 22).

My wife and I, film buffs to our Singapore Core and beyond, have bought tickets to so many films over the past six months that we often skip lunch to save money. Even our two children have to share one meal a day (and sometimes, none at all).

There is so much food for thought that we just cannot afford to give any thought to food.

As if that doesn’t pile on our misery, there are numerous arts festivals whooshing through and swishing around town.

This month alone, there are six die-die-must-go festivals, happening almost one after another: the Singapore Biennale (Oct 27 – Feb 26), the Illustration Arts Festival (Oct 28 – Nov 6), the Singapore River Festival (Nov 4 – 5), the Singapore Writers Festival (Nov 4 – 13), the Affordable Art Fair (Nov 18 – 20) and the Anime Festival Asia (Nov 25 – 27).

Tickets can cost anything from $20 to more than $100. And that’s not including the ones that had already taken our breath (and money) away: the Dans Festival (Oct 13 – 23) and the Singapore International Arts Festival (Jun 22 – Jul 9).

Like all Singaporeans brought up to appreciate (read “grab”) a buffet spread, we make it a point to make it for all arts events, even if it means attending them on an empty stomach.

It’s the yao gui syndrome. Anyone old enough to have an elephant’s memory will remember that back in the 1980s, Singapore was derided as a “cultural desert”.

Well, not anymore. This desert is now an oasis flooded by and drowning in the arts. In fact, there’s so much buzz that it’s giving us a headache.

Our belts have also run out of holes for us to tighten and, short of selling our four-room HDB flat in Punggol, we can no longer afford to patronise the arts.

This is where I strongly feel the G can step in to regulate the industry, the same way it has historically stuck its fingers into all the small spaces of our lives.

For a start, it can publish a White Paper detailing how organisers can coordinate their festivals so they do not bunch up. Alternatively, festivals can be run once every four years, like The Fifa World Cup and the Olympics.

Secondly, we should be allowed to tap into our CPF to pay for arts events. Or a government subsidy, much like the ActiveSG credit to encourage people to lead healthy, sporty lives, could be dangled, like an election carrot, to all citizens.

After all, art is good for the soul is good for the mind is good for the body.

Arthur Aw

 

Featured image by Guet Ghee Pang.

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by Ryan Ong

CONTRACT workers and freelancers have been called “the new pioneer generation“. But at the same time, Deputy Prime Minister Tharman Shanmugaratnam has expressed misgivings about the “gig” economy, in which contractors rather than employees fill often temporary roles.

While it’s clear there’s no winding back the clock (it’s largely impossible to just remove the gig economy, without setting Singapore back by decades), the gig economy is set to cause a split. Some will see it as a form of progress that should be mainly left alone, while others will demand greater government intervention.

A Red Panda searches for food inside a carved Halloween pumpkin in its enclosure as part of the Enchantment event at Chester Zoo in Chester, Britain October 24, 2016. REUTERS/Phil Noble - RTX2Q7AX

REUTERS

 

Featured image and video by REUTERS.

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by Li Shan Teo 

HEARD of pitaya (yellow dragon fruit) from Ecuador? What about the ghost pepper from India?

Well, these exotic produce might be a common sight soon at supermarkets, specialty shops and even market stalls here.

Stores like Fairprice Finest and Cold Storage are bringing in more exotic produce – from countries like Colombia and Ecuador – to introduce some variety to our grocery lists.

Have Singaporeans developed an appetite for the unusual?

Mr Victor Chai, the director of fresh and frozen products for Fairprice told TMG that the supermarket constantly looks for ways to engage its customers and “cater to their evolving lifestyles” by “periodically [introducing] new and unique products”. 

Singaporeans are becoming increasingly well-travelled – according to Visa’s Global Travel Intentions Study conducted last year, 95 per cent of Singaporeans have travelled abroad for leisure from 2014 to 2015. Introducing new products from “around the world” was therefore one way to engage with the customers of today. 

According to Mr Chai, the exotic produce available generally generate good sales. The moon drop grapes, which were introduced in Fairprice in August, have been “well-received by [its] shoppers” with good sales. Cold Storage is also selling this variety of grapes.

Blueberries, which used to only be available in limited quantities, were also well-received and are now available at majority of Fairprice outlets almost all-year round, Mr Chai added.

As for the yellow dragon fruit, Mr William Lim, the owner of Holland Village Fresh Fruits market stall, said that he had brought in the fruit from Ecuador about five to six years ago. While current sales are not as good as when he had first brought the yellow dragon fruit in, he would still continue to sell them, as he attributed the drop in sales as something inevitable due to the economic downturn – it may also be harder for smaller fruit shops to generate good sales due to their location and comparatively smaller customer base.

Mr Lim also imports the Ecuadorian passion fruit. He chose to import these fruits because Singaporeans are known to like sweet fruits, he said. The yellow dragon fruit and the Ecuadorian passion fruit are both well known for their sweetness.

Here are some interesting finds in the stores:

 

1. Ghost pepper

Touted as one of the hottest peppers in the world, the ghost pepper, also known as Bhut jolokia, measures more than 1 million Scoville heat units. For comparison, it’s 400 times hotter than Tabasco sauce. The pepper is cultivated in India and indigenous to the Assam region in the northeastern part of the country.

While Singaporeans love spicy food, it’s best to be careful with the ghost pepper. According to reports, a healthy 47-year-old man who attempted a super-spicy feat – eating a hamburger served with a ghost pepper puree – tore a hole in his oesophagus and had to be rushed to the hospital.

A seed from the pepper can cause the mouth to feel like it’s on fire for up to half an hour.

Still, ghost peppers can make a great ingredient for many sauces. Just remember not to go overboard.

You can find them at Fairprice Finest at $4.95 per box.

peppers-2

Image from TMG file. 

 

2. Yellow dragon fruit

We’ve all seen the “traditional” dragon fruit with the bright red skin. But yellow dragon fruit are rare and a novelty to Singaporeans. The main difference? The yellow ones are produced in only two countries in the world – Ecuador and Colombia. The flesh is also said to be much sweeter.

The dragon fruit is also rich with health benefits, such as aiding with digestion and improving immunity. Its high fibre content improves the body’s bowel movements, and high levels of vitamin C present in the fruit gives the immune system a boost.

These fruits are being sold at Momobud at $13 per piece.

They’re also sold at Holland Village Fresh Fruits for $8 to $10 per piece. You can also buy them for $28 per kilogram. The market stall is located at No. 1 Lorong Mambong, Singapore 277700.

yellow-dragonfruits-copy

Image from TMG file. 

 

3. Ecuadorian passion fruit

Unlike the normal dark-coloured variety, the passion fruit from Ecuador – also called the Granadilla – has transparent flesh and is sweet. The fruit is sold with straws at Fairprice Finest, so that consumers can “drink” the pulp.

The Granadilla has many health properties: rich in anti-oxidants, improves and maintains eye vision, alleviates asthma attacks and treats insomnia.

You can buy these passion fruits at Fairprice Finest for $6.50 – they come in a pair.

They are also sold at Holland Village Fresh Fruits at $3 a piece.

passionfruit

Image from TMG file.

 

4. Moon drop grapes 

Local supermarkets have started to import moon drop grapes, and unlike normal grapes, these are somewhat oblong in shape. The skins of the grapes are also darker than that of normal grapes.

The grapes are rich in vitamin A, vitamin C, calcium and iron. They also control your blood sugar, relieve constipation and improve your vision.

Cold Storage sells them at $15 per pack.

You can also find them at Epicure Fine Foods Pte Ltd for $25 (1 kg bag).

moon-grape

Image from NTUC Fairprice. 

 

5. Golden raspberries

Raspberries don’t just come in red. In fact, they come in a variety of colours such as purple or black. The golden raspberries that have recently been introduced in local supermarkets are the sweetest of the group – they tend to have a sweeter and milder flavour compared to their red counterparts.

Like all raspberries, golden raspberries possess a variety of health benefits. They contain powerful antioxidants that inhibit tumour growth and inflammation in the body. The fibre and water content of the fruit also help to prevent constipation and maintain a healthy digestive tract.

You can read more about the health benefits of raspberries here.

You can buy the golden raspberries at $7.95 per box at Fairprice Finest.

golden-raspberries-copy

Image from TMG file. 

 

Featured image from TMG file.

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