1712-2023 (TAIPEI) The ongoing debate over the origins of certain dishes claimed by both Singapore and Malaysia resurfaced during a recent episode of a Taiwanese reality show. A Malaysian participant cheekily suggested that many dishes associated with Singapore are actually borrowed from Malaysia.
The participant, appearing on the Taiwanese show “Student (同學來了),” highlighted dishes such as char kway teow, chicken rice, pandan cake, and even barley drink as examples. He further argued that several popular attractions in Singapore, such as Gardens by the Bay and Jewel Changi Airport, are man-made.
During the episode that aired on Wednesday (13 Dec), Zu Xiong, a Malaysian presenter, boldly claimed that the food commonly associated with Singapore has been “stolen” from Malaysia. He confidently stated, “All the Singapore food that you know of are stolen from Malaysia.” Zu specifically mentioned renowned dishes like Hainanese chicken rice, bak kut teh, char kway teow, and Nyonya kueh, asserting their Malaysian origins. He then challenged the Taiwanese guests to name dishes they believed were from Singapore, and their responses, including barley drink, crab dishes, and pandan cake, were also claimed by Zu to be of Malaysian descent.
Zu clarified that many of these dishes existed in Malaysia before Singapore’s separation and subsequent independence. In response to the claims, one of the Singaporean guests argued that Singapore’s promotion of these dishes should be seen as a form of “cultural exchange.” Another Singaporean participant emphasized that Malaysia’s failure to promote its own dishes is a significant issue.
Apart from discussing the culinary aspect, Zu also commented on Singapore’s tourist attractions, labeling them as predominantly man-made. He referred to the Rain Vortex in Jewel Changi Airport as a “man-made fountain” and playfully dubbed Siloso Beach, Wave House Sentosa, and Gardens by the Bay as “man-made” beach, surfing, and botanic gardens, respectively. Zu humorously referred to the Singaporean guests as “man-made people.”
Furthermore, Zu advised the audience not to spend more than three days and two nights in Singapore, suggesting that there might not be much to do beyond that timeframe. The Taiwanese guests on the show were later treated to samples of both Singapore’s and Malaysia’s versions of bak kut teh, and despite the differences in taste and appearance, they generally expressed positive opinions of both dishes.
