The air at the North Bridge Road Market & Food Centre in Singapore is filled with the scent of lemongrass, mangoes, turmeric, fermented prawn paste and curry. The stalls are neatly stacked with everything from red Asian bananas to shrivelled sea cucumbers, frog’s legs, blue ginger and dragon fruit.
Vidhya Nair, a Singaporean of Indian descent, is buying prawns and spices for our cookery class. She already has everything in her nearby studio but is taking us to the market so we can get an idea of what Singaporean cuisine is all about.
