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S1E72: Is chilli the most important ingredient in Singapore cuisine?
Is “not spicy enough” a legitimate criticism of a dish?
Synopsis: On Wednesdays, The Straits Times takes a hard look at key issues of the day with newsmakers.
Across Singapore’s diverse culinary landscape, chilli is a common accompaniment to almost any meal — think sambal belachan, chilli paste mixed with garlic and ginger or freshly cut chilli padi.
The unique chilli condiment paired with a meal can sometimes make or break a dish. Do we judge a dish by its chilli — and rightly or wrongly so? Do we wear our tolerance toward spiciness as an undeserved badge of…
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