September in Singapore is a time of creativity and celebration. Two key festivals light up the city:

• Singapore Food Festival — a showcase of flavours that define our nation.

• Singapore Design Week — this year themed “Nation by Design”, exploring how creativity shapes our identity.

As a chef, I see food as one of the most powerful forms of design. Just like a designer uses colours and shapes, a chef works with spices, textures, and presentation. To honour this month’s theme, I’ve created a dish inspired by Malay–Indian traditions, styled with a design twist: the Malay–Indian Curry Design Bowl.

Why Malay–Indian Curry?

Curry is one of Singapore’s most comforting foods, loved across communities. The Malay influence brings coconut, lemongrass, and spice pastes, while the Indian influence adds deep aromatics like cumin, coriander, and curry leaves. Together, they create a dish that’s bold, colourful, and unmistakably Singaporean.

By presenting it with a modern design aesthetic — arranging rice and sides in harmony — this dish celebrates both tradition and creativity.

🍛 Recipe: Malay–Indian Curry Design Bowl

Serves: 4
Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients

Curry Base:

• 2 tbsp curry powder (Malay/Indian blend)

• 2 tbsp curry paste (with chilli, garlic, onion, ginger)

• 400 ml coconut milk

• 300 ml chicken stock

• 2 tbsp tomato paste

• 2 potatoes, cubed

• 500 g chicken thighs (or lamb, optional)

• Curry leaves, handful

Sides & Garnish:

• 3 cups steamed basmati rice (formed into neat domes or scoops)

• Achar pickles (for tang)

• Fried papadum or crispy crackers

• Fresh coriander and sliced red chilli

• Edible flowers or micro herbs for a design touch

Instructions

1. Cook the Curry

   • Heat oil, add curry paste and curry powder until fragrant.

   • Stir in tomato paste, coconut milk, and stock.

   • Add chicken and potatoes, simmer until tender (30 min).

   • Finish with curry leaves for aroma.

2. Prepare the Rice & Sides

   • Steam basmati rice until fluffy. Shape into domes using small bowls for a modern presentation.

   • Fry papadums and set aside.

3. Assemble the Design Bowl

   • Place rice domes on one side of the bowl.

   • Ladle curry beside them, letting the sauce contrast against the rice.

   • Add achar pickles and papadum for crunch.

   • Garnish with coriander, chilli, and edible flowers for colour.

Food Meets Design

The Malay–Indian Curry Design Bowl is more than a meal — it’s edible design. The bold red curry, the white rice domes, the green herbs, and the golden papadum form a palette of colours and textures that celebrate Singapore’s heritage and creativity.

This is the heart of Singapore Design Week: showing how everyday experiences — even a bowl of curry — can be reimagined with artistry.

Final Thoughts

Food tells a story, and design shapes how we experience it. By combining Malay–Indian curry traditions with modern plating, this dish honours both heritage and creativity.

So this September, as you explore Singapore Food Festival and Design Week, remember: every meal is a chance to design something beautiful, meaningful, and delicious.

— Chef Gareth John