Eating pizzas and pastas in between plates of chicken rice and nasi lemak is part of a typical Singaporean diet. For some in Singapore, this mixed cultural diet has even become imaginations of a new national cuisine.
Nasi lemak granola, bak kut teh pulled pork salad and hebi hiam pizzas are amongst the foods created by young entrepreneurs over the last two years. Growing up eating food from their own heritage as well as cuisines from elsewhere has informed their own formulae for cooking: combining local flavours with international food ways.
Granola was the first thing that came to mind when Chin Hui Wen wanted to produce food for sale. She instinctively gave this American snack a Singaporean twist as she was targeting the local market.
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