Adrianna TanSpeaking of fusion foods: in Singapore and Malaysia, the Hainanese chefs who used to cook in the British military barracks in the early 1900s also developed their unique strain of ‘British Hainanese food’. It still lives on. I am very fond if it.
Basically ‘add 10x more black pepper, soy sauce, Worcestershire sauce, ketchup and chillies’ to whatever the colonials were eating
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