Following outrage, the New York Times has taken down the video “Singapore curry”
Furious critics in Singapore said that a video posted by the New York Times showing a Taiwan-based writer preparing a “Singaporean chicken curry” looked more like sewage than a traditional local meal, prompting the publication to remove the video.
It is common for Singaporeans to be quite proud of their culinary traditions, which are a fusion of influences from the country’s multi-ethnic population. They are also sensitive to efforts by outsiders to represent their beloved foods in an inaccurate manner.
The Times’ “nytcooking” Instagram account aired a video earlier this month depicting Clarissa Wei, an American freelance writer working in Taipei, teaching how to prepare a “Singaporean chicken curry.” The video sparked outrage, and the Times apologized.
Angry comments poured in from around the city-state, with critics claiming that the finished result looked more like dirty drain water than a genuine local curry.