When I first moved from Singapore to Shanghai in 2009 with my family, it was a big change for everyone. Different job, culture, living style etc. Within this sea of change, I sometimes found comfort in eating some familiar food from back home. “Fusion Food” was a family restaurant in Shanghai with Singapore and Malaysian favourites such as Hainanese chicken rice, cha kway teow, mee goreng, roti prata, nasi lemak etc. It was located about 20 minutes’ taxi ride from my house within a popular shopping centre. I think the chefs were local Chinese but the food was quite authentic and close to Singapore / Malaysian tastes. I was really happy to discover this place and found myself going there about twice a month. That’s around the time when I started being curious about the history of Singapore food. For example, I always thought that the Hainanese Chicken Rice was a Singapore dish. But of course it came from Hainan in China.
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