Last week, freelance journalist Clarissa Wei caused an uproar with her rendition of “Singapore Chicken Curry,” which was featured in The New York Times (NYT) and on the publication’s Instagram reel.
Netizens – especially Singaporeans – were quick to criticize the cloudy-looking “curry”, going so far as to say it looked like “long kang (drain) the water” and “the spice water”.
In response to the backlash, the NYT has since deleted her Instagram video. He also posted a message online today (February 11) to clarify the situation.
“The video demonstration did not follow the recipe exactly,” the publication admitted. He also explained that the actual recipe, adapted from Singaporean home cook Shila Das, was actually for nasi biryani, a mixed rice dish.
“As a result, the video did not do justice to Ms. Das’ family dish or her Lunar New Year tradition.”
Shila herself wasn’t very happy with Clarissa’s article.
Speaking to The Straits Times, Shila said she shared her late father’s chicken briyani recipe with Clarissa. But little did she know it would be split into two recipes – one for the nasi biryani and one for the controversial curry dish.
“She never told me the recipe was going to be split in two. And when I saw the Singaporean chicken curry recipe, I knew there would be trouble.”
Shila said she then contacted Clarissa to ask if the video could be taken down because it looked “so fake”. However, he was reportedly told that the NYT wouldn’t.
Cookbook author Shermay Lee, quoted in Clarissa’s article, was a culinary expert who also denounced the recipe, calling it “laughable”.
“I felt it was such a wasted opportunity to show all the beauty and deliciousness of our food outside of Singapore – after all, it’s The New York Times,” she told the Straits Times. .