Destination Flavour Singapore

March 2017
25:36

Season 1 Episode 9

Expired 3.0 8 x
In the final episode, Adam gathers what he’s learned over the past few weeks to serve up an impressive five course banquet dinner to some distinguished guests, one of whom is his mother.
25:59

Season 1 Episode 8

Expired 4.0 27 x
Adam Liaw discovers the sweeter side to Singapore's culinary scene, sampling everything from local hawker creations and homemade Peranakan kuehs, to exquisitely created restaurant dishes that are almost too beautiful to eat. Adam also makes time for a pit stop at Raffles Hotel where he enjoys the iconic Singapore Sling, considered the nation's national drink.
06:43

Caramel tiffin with fruits and flowers

3.0 9 x
"Inspiration for this dish came from a number of sources: the traditional tiffin carriers come from Peranakan culture; the caramel mousse is an ode to my favourite sweet treat in Singapore – kaya toast." Adam Liaw, Destination Flavour Singapore
February 2017
25:56

Season 1 Episode 7

Expired 1.5 24 x
Adam's journey begins 70 floors above Singapore on the outskirts of the CBD, at the top of the Swissotel Stamford building, where he finds a modern French restaurant called Jaan. Chef de Cuisine, Kirk Westaway, has been in charge of Jaan for just over two years and recently received his first Michelin Star. His signature dish is his Tomato Collection, an eclectic mix of the world's finest tomatoes prepared in multiple ways. Adam is shown just how much effort it takes to achieve such perfection,...
24:29

Season 1 Episode 6

Expired 4.0 14 x
Adam's in search of Singapore's best vegetable dishes. His journey kicks off with a very Singaporean breakfast at the Singapore Zoo. Here he first meets and greets the resident Orang-utan population, as they share breakfast with a crowd of visiting tourists. He demonstrates how to prepare a Hainanese breakfast favourite - Kaya Toast with Half-Cooked Eggs and Hainanese Coffee.
06:47

Kaya toast with half-cooked eggs and Hainanese coffee

3.0 9 x
"Kaya is a very sweet coconut jam, considered a staple throughout Singapore and parts of Malaysia. It is best served on unseeded whole meal toast with a soft boiled egg, and washed down with strong black coffee. This recipe makes about 1 litre of kaya which will keep refrigerated in sterilized jars for 1-2 weeks. " Adam Liaw, Destination Flavour Singapore
25:59

Season 1 Episode 5

Expired 3.0 15 x
Adam continues his search for seafood inspiration by heading to the famous Newton Food Centre, where he gives a Hawker Stall 101, and demonstrates how to line up a seafood feast like no other for under $100.
24:20

Season 1 Episode 4

Expired 3.0 12 x
Adam goes in search of the best seafood that Singapore has to offer. His journey begins in the $8 billion-dollar Marina Bay Sands integrated resort complex, where some of the world's most celebrated celebrity chefs have opened eateries, including Australia's own Chef Tetsuya, who in 2010 opened Waku Ghin here. Then Adam journeys offshore from Singapore to a kitchen on the water near the national park island of Pulau Ubin, where he demonstrates how to cook one of the most quintessentially Singap...
07:34

Singapore chilli crab

3.0 7 x
“The king of all crab dishes, this popular dish is served with the shell on, and is typically eaten with one’s hands. Make sure you have plenty of napkins handy – it’s messy work!″ Adam Liaw, Destination Flavour Singapore
January 2017
25:41

Season 1 Episode 3

Expired 3.0 13 x
Adam starts at the National Gallery of Singapore, where he visits Peranakan food legend Violet Oon's acclaimed restaurant, National Kitchen, which tells the story of Singapore through its distinctive menu. Next Adam heads to the Chinatown area, to catch up with an Aussie named Dave Pynt whose restaurant Burnt Ends is ranked 14 on the list of Asia's top restaurants, offering many dishes cooked either over hot coals or in the 700-degree wood fired oven that he built from the ground up. Adam retur...
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