Chapter Three

Cantonese

广东

The Cantonese arrived in Singapore through Sago Lane and Pagoda Street, bringing a culinary tradition built on the wok's roar, the lacquer of roast meats hung in glass cases, the silken hand of egg gravy, and the patient art of dim sum and congee.

Five Recipes

The Cantonese Kitchen

Char Siew Wantan Mee — vignette
Recipe Eleven

Char Siew Wantan Mee

叉烧云吞面

Lacquered mahogany char siew over springy thin egg noodles tossed in dark soy and lard, with a side bowl of pork-and-prawn wantans in clear stock.
Wat Tan Hor — vignette
Recipe Twelve

Wat Tan Hor

滑蛋河

Wok-charred broad rice noodles drowned in a glossy egg-laced gravy with prawns, squid, fish slices and choy sum. Five minutes from raw to plate.
Char Siew & Siew Yoke Rice — vignette
Recipe Thirteen

Char Siew & Siew Yoke Rice

叉烧烧肉饭

The everyday king of Singapore lunch — glistening char siew alongside crackling-skinned roast pork belly, on lard-slicked jasmine rice, with chilli-garlic and English mustard on the side.
Lor Mai Gai — vignette
Recipe Fourteen

Lor Mai Gai

糯米鸡

Steamed glutinous rice with marinated chicken, lap cheong, mushroom and salted egg yolk. The dim sum that travelled — and kept its soul.
Century Egg & Lean Pork Congee — vignette
Recipe Fifteen

Century Egg & Lean Pork Congee

皮蛋瘦肉粥

Silky white-grey congee with century egg, velveted lean pork, ginger, white pepper, and freshly fried you tiao on the side. Generosity, in a bowl.