Singapore & Chennai

In this episode, Angela May digs into the diverse, multi-ethnic mixing bowl that is Singapore cuisine. And, Bobby Chinn samples some of the unique Indian delights in Chennai. Singapore is famous for being an ultra-modern Asian economic trading hub, with a soaring urban skyline that reveals little about the ethnic groups that make up this island's diverse population. Host Angela May discovers that underneath the spotless urban surface, Singapore is colourful and flavourful ethnic blend of spicy street food traditions and early fusion tendencies - thanks to the cohabiting immigrant population of Malay, Chinese, Indian and European people. First stop, a breakfast at the port - now one of the world's biggest and busiest. Both the port and sea trading are the source of Singapore's earliest boom years when coolie labour from Southern China unloaded boats along the banks of the Singapore River. Food Blogger Leslie Tay introduces Angela May introduces her to a hearty breakfast of Pork Rib Soup as they discuss the fine points of the origins of this dish as the preferred power breakfast of the dock workers. Afterwards, Angela explores the fabulous Victorian-era Raffles Hotel, an icon of Victorian colonial luxury, and she notes that the hotel's original "Tiffin Room" serves Indian food, as it has done for over 100 years. This is because of the original Indian immigrants - who were already British colonial subjects - came over with their British officers. The Indians now a thriving minority on the Singapore scene, stayed and prospered - their tastes becoming adopted by other cultural groups. The proof can be seen in Irene Jansen's favourite dish passed down by her Chinese grandmother. Jansen, a cook book author and native Singaporean, who is of ethnic Chinese, and Eurasian roots, prepares this recipe with Angela May. It shows strong Indian influences infused with tropical, and Chinese flavours. Her Chicken Curry infused with Coconut Milk, paired with lacey Roti Jala