Part 8/11:

Singapore’s UNESCO World Heritage site hosts Pangium, a Michelin-starred restaurant dedicated to the Peranakan, or Straits Chinese, cuisine—a complex tapestry of flavors and preparation methods. Chef Malcolm introduces me to Pang Susi, a nostalgic Eurasian teatime bread made with sweet potato and spiced minced pork, topped with crispy sweet crust, blending traditional baking with modern techniques.

His signature tauhu telur—a reinterpretation of the Indonesian tofu dish—substitutes pig's brain, a delicacy from the Peranakan culinary canon. The dish’s creamy texture is confirmation of how culinary innovation can revive traditional but vanishing ingredients, inviting diners to explore unfamiliar flavors without fear.