SALT - A Pinch Of Good Taste - July 13, 2018

This issue, we re-visit at Singapore’s vibrant dining landscape. We meet a new generation of resourceful farmers who are growing a variety of herbs and vegetables in their urban farm; homegrown food producers who brew their own artisanal soy sauce in their own backyards; as well as artistic chefs who tell us what their tattoos mean to them. We also explore Singapore’s laksa legacy and learn about the different varieties of this well-loved spicy noodle soup, and journey to Morocco for a unique food experience