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That's duck. >> anthony: braised duck. itek sioh, duck braised with tamarind and coriander. and the famous lady fingers, or sambar bendir, okra sauteed with sambal. who's cooking now? has that changed? >> damian: it has changed. you know, everybody wants to go up the ladder very, very quickly, and they want to do it in a way where they don't want to put too much effort in it. where is the prestige in a peranakan restaurant? you work in a kitchen, 12, 14, 15 hours a day, and most of them don't want to do that. so what happens is that they u want to work in a french reaurant, they want to work i...

Possible society for singapore. but let's have that debate. >> anthony: i mean, it's a horrifying thought, "what if?" >> donald: it's possible that the human mind, that the average citizen, cannot deal with that much diversity, that we need these curbs or restrictions on our freedom. >> anthony: what if free speech is like bad? >> donald: it's like a drug, right? it's too much of a good thing.

U.s. there is a high probability that singapore will not thrive in such a world. >> anthony: a lot of social engineering has been superimposed to hold that together, and i think what a lot of westerners who come to singapore come here skeptical are often reluctantly holding to the inescapable conclusion that it seems to work. >> donald: it seems to work. but of course, the post independence singapore government has been often accused of being extremely keen and extremely competent at social engineering. of course, the most powerful instrumentf social engineering is public housing. you know, be...

>> anthony: but that's wrong always. >> goh: creativity is not a flavor, tony. >> anthony: most hawker stalls are family run operations, and whampoa is no exception. what's unusual is that li ruifang left her white collar job to work alongside her parents, bucking a trend that has left the hawker centers with an aging workforce, unable to replenish generations of expertise with new blood. >> goh: when you look around, tony, you look at all the hawkers, more than 70%, 80% of them are 50 and above. so the tipping point will come where everybody will give up their stall because their children hav...

And this makes the cuisine here very, very special. cheers, tony. >> anthony: cheers. chef damian d'silva has made it his mission to preserve and protect the knowledge, techniques and flavors of singaporean heritage foods. guan ho soon is the oldest peranakan restaurant in singapore, pre-dating independence. >> damian: so this is a dish you probably find in lejo. it's sour, it's sweet because of the pineapple, and it's savory as well. >> anthony: ikan assam nanas, sour fish curry with pineapple. so really, we're really talking about a sort of, i hate the word fusion, but its natural fusion. >>...