Why More Singapore Chefs are Serving Southeast Asian Herbs in Their Restaurants
Rosemary, sage, basil and thyme—herbs we have grown to know so well even if they are far from native to our tropical island. But what of indigenous herbs like ulam rajah, sawtooth coriander, kaffir lime leaves and turmeric leaves? They grow easily in our climate, yet it was only in the last decade that they began making a real appearance in our restaurants’ repertoire, beyond traditional Southeast Asian dishes like beef rendang and Vietnamese summer rolls. Thanks to urban farms that have ...
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Source: asiatatler.com