Discover the Ultimate Asian Flavor Fusion Feast: What is Peranakan Food?

When Chinese, Malaysian, Thai, Indonesian, and Indian flavors collide. The Forkers are being treated to a Peranakan feast by the Singapore Tourism Board at Ampang Kitchen in Singapore.
Sid gets to eat one of his favorite ingredients, stink beans. Shanky is discovering a subculture he has encountered for the first time.
#TasteObsession #VisitSingapore #PassionMadePossible #SingaporeanFood #SingaporeFoodie #SingaporeCulinary #peranakan #culture #cuisine #nyonya #malaysianfood #malaysia #indonesia #indinesianfood #thailand #thai #thifood #indian #indianfood #coconut #cendol #chickencurry #stinkbean
Thank You!!
Singapore Tourism Board
Singapore Taste Obsession
Singapore Airlines
Singapore Government
Holiday Inn Little India Singapore
Produced by Filandering Forker Media LLP
Executive Producer - Sid Mewara
Series Director - Xulfee
Episode Director - Vikrant Ratanpal
Director of Photography - Yush Bandi
Associate DOP - Parth Jain
Line Producer: Vinod Prajapati (Urban Media Productions)
Location Sound: Niraj
Local Transport: Nicholas
Editor: Shara Sethna
Colorist: Shara Sethna
Illustrations: Gary Curzai
Sound Engineer - Joash Benedict
Music - KZbin Library - Creative Commons/Music Bed
Hosts - Sid Mewara and Shashank Jayakumar
Special Thanks: Andy Wang
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[@joshichinmaybhushan6831]

No Indian food show that dives this deep into SEA cuisine. As a self proclaimed food snob, this is eye opening. Thanks forkers. God Bless

[@MultiSaesha]

What a fantastic video this is. So many windows and mirrors into a lesser known culture, mixed with Shanky and Sid's light-heartedness. Loved the editing work with the music and slow, homely shots. Such a mood. Loved it!

[@TheBigForkers]

Wow, thank you!

[@sololobo6060]

Peranakan cuisine is very interesting. I think there was possibly a cultural exchange that happened between Melaka and Goa while the Portuguese were in power in both regions. There would have been ships filled with goods, people and ideas passing back and forth. Xacuti masala has many simiarities to Rendang. Balchao Pickle is possibly related to Sambal Belacan. The base broth for making Curry Laksa/Curry Mee, shares a lot of components with Xitt Kodi

[@TheBigForkers]

How interesting

[@foodnetwork4309]

Might be one of the calmest episode on food forkers channel ....!!

[@TheBigForkers]

Most likely the calmest one yet

[@bunnysingh9642]

soulful

[@rushikeshbhavsar1780]

bhai itna accha video banate ho thoda thumbnail par bhi dhyaan do

[@ketandeshmukh8130]

My thought was like Singapore food limited to the Roti canai, nasi lemak, smoke duck. Though your content is good

[@TheBigForkers]

Roti Canai, Smoked ADuck are not even that popular. Nasi Lemak is. Singapore is food heaven.

[@salilahooja457]

It seems like sid and the other guy are awefully quiet. Are you guys okay?

[@prash193]

Interesting dishes. But felt like I am reading stuff from a Wikipedia page. This format is best avoided.

[@TheBigForkers]

we are trying to educate folks, not just another food show