Meet the Singaporean immigrants taking a bite out of the Big Apple

Singaporean cuisine has long been overlooked in the melting pot of New York’s restaurant scene – but that has begun to change in the past year

The shift is being driven largely by a new wave of entrepreneurs who are not necessarily professional chefs, but miss the flavours of home

Reading Time:6 minutes

There are plenty of Southeast Asian flavours in New York, but Singaporean eateries are few and far between. Photo: Handout

Published: 12:30pm, 28 Apr 2019Updated: 5:20pm, 28 Apr 2019

How far would you travel for crabs slathered in black pepper and spicy sauce, an experience that requires more napkins than you have hands, and is likely to blemish your clothes?

If the crowds flocking to Yummy Tummy in Queens, New York City – despite no subway access – are any indication, people are happy to go the extra mile for one of Singapore’s most loved dishes.

Long lines form outside the restaurant, especially on the evenings and weekends. Patrons come from all over New York and beyond, lured by the appetising smells of curry leaves, black pepper and chilli.

Novelty may be one of the reasons for Yummy Tummy’s popularity. Despite Singapore’s reputation as a food paradise, its cuisine has not yet developed a profile in the United States.

There are plenty of Southeast Asian flavours in the melting pot of New York, but Singaporean eateries are few and far between.

Because of all these ethnic groups we have a blend of cooking, of cuisine, very particular to only Singapore

Richard Chan

For many years, Malaysian eateries like Kopitiam, Rasa, and the Nyonya chain were the closest thing New Yorkers had to a taste of Singapore. Even the Singapore consulate relied on these places to cater their National Day celebrations.

Select Voice

Choose your listening speed

Get through articles 2-3x faster

1.1x

220 WPM

Slow

Normal

Fast

00:0000:00

1.1x

Meet the Singaporean immigrants taking a bite out of the Big Apple

Singaporean cuisine has long been overlooked in the melting pot of New York’s restaurant scene – but that has begun to change in the past year The shift is being driven largely by a new wave of entrepreneurs who are not necessarily professional chefs, but miss the flavours of home

Singaporean cuisine has long been overlooked in the melting pot of New York’s restaurant scene – but that has begun to change in the past year

The shift is being driven largely by a new wave of entrepreneurs who are not necessarily professional chefs, but miss the flavours of home