The tiny Southeast Asian island-country of Singapore owes much of its history and ethnically diverse cuisine to piquant spices and herbs.
Torch ginger—called by its Malay name, bunga kantan, in Singapore—bears a blazing edible pink flower, which can be mixed into fruit salad.
Photography by Anybody Goes
Dr. Li Lian Xing works at the Chinese pharmacy located inside the Imperial Herbal Restaurant, where he checks the client’s pulse and tongue, then wraps up medicinal herbs for them to cook into their food at home.
Stalky lemongrass grows in clumps throughout Southeast Asia and adds a light, lemon-scented flavor to regional dishes.
The aromatic pandan (screw pine) leaf has a multitude of uses, including as a dessert flavoring, hair rinse, and natural insect repellent.
At the Kang Meng San Phor Kark See Temple, as in most Buddhist temples in Singapore, flowers and fruits are common devotional offerings.