ABSTRACT
This article examines the existing contours of Singapore as a site that is constantly reconfigured by diasporic Chinese foodways, with a focus on representing new Chinese migrants. First, it discusses how concepts of foodway studies can be appropriated for a better understanding of the dissemination of culinary culture and practice through migrants and their descendants in various places, including Singapore. Second, it presents a set of research questions crafted to assess how gastronomic landscapes have been evolving in Singapore because of the various ways of immigrants blending in local spaces and corners. Finally, it surveys how new Chinese migrant foods have been distributed in Singapore's hawker centres and restaurants.
