SINGAPORE β Fish, meats, and even fruits are drenched in a riot of flavors wherever you eat in Singapore. Spicy, sour, and pungent tastes, like sisters, may fight with one another, but they can also be so perfect together.
This island city-state of more than 5 million people, with an economy driven mainly by financial services, has a tiny aquaculture industry but a great variety of affordable crustaceans imported from Indonesia, Thailand, even Norway. Serving raw or simply boiled-and-chilled seafood, as many restaurants in the United States do, demands pricier catches and particularly stringent handling practices. So food hawkers…
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