This is an homage to my time in Singapore,” says Daniel Cheung Tin-yau, as he brings out a bottle of cincalok, the Malaysian relish made of fermented shrimp, lime and chilli. “Once, at university, we were celebrating Singapore National Day, and there was a house party, so I made a Bloody Mary with this. It was a little funky, but unless people saw me making it, they wouldn’t have known that there were tiny, crushed, fermented shrimps in it.”
Cheung has called Canada,...
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