Filipino Food Trail

SINGAPORE ISN'T CALLED a food paradise for nothing. Given that eating is the national pastime, you don't need to look too far for different cuisines. For Thai food, Golden Mile is your go-to stop, while for Filipino cooking, Lucky Plaza is the hub, thanks to its many eateries offering classics such as sisig, made with pig's ears, cheek, tail and skin from the head - seasoned with onions, lime and chilli, or kare-kare, an oxtail stew made with peanut sauce.

But for a deeper insight to Filipino food and culture, get a copy of the new illustrated book Kain Na! (Let's Eat): An Illustrated Guide to Philippine Food. It's written by food historian Felice Prudente Santa Maria and Singaporean food and travel writer Bryan Koh - who is also the co-owner of cake companies Chalk Farm and Milk Moons.

Mr Koh says, "The idea was to provide an introduction to Filipino food that was both straightforward and sumptuous. It seemed like a perfect introduction now that there is an increase in global interest for it."