The Collective
Founded by artist Steve Chua and Laletha Nithiyanandan, Gastrogeography of Singapore(GOS) started their art expedition in Singapore Biennale 2016. Titled “Gastrogeography of Singapore” This body of work explored the edible plants and the food memory of Singaporeans as a result of rapid urbanization. In addition to large scale mixed media construction and two dimensional art form, gastronomic experience is also another favoured medium. To date, GOS has presented and exhibited in both private and public spaces, namely WowHous, Maison Ikkoku, National Museum of Singapore, National Book Council, Art Science Museum and Geology Gallery, Sentosa.
About the Installation
Plant Glossary
Usually drunk as a tea, a great
colourful addition to salads
salads, can also be fried into
fritters and used in baked goods. The leaves have a slightly spicy taste
Marigold petals can simulate
collagen production and reduce
signs aging. It is rich in
antioxidants and can reduce
inflammation in the body.
The pulp of fresh fruit can be eaten raw, its sweet and astringent. The flowers make a pretty addition to salads.The leaves are used to treat stomach aches, indigestion, diarrhoea, ground up leaves can treat wounds and swelling. Roots can be made into a mouth wash because of it’s astringent properties.
Belimbing is sour and zesty and adds a nice flavour to salads, seafood dishes and also meat dishes. It can also be made into a jam or pickled. It is known for many benefits including managing diabetes, hypertension, soothing colds and coughs.
Ulam Raja means King’s
salad. Slightly astringent and some varieties taste like green mango. The flowers are pink and add colour to salads. Ulam raja is used in a Malay traditional rice dish called Nasi Ulam comprising of 15-20 herbs. It can also be used in an omelette and added to pesto. Ulam raja is said to improve blood circulation, reduce bad breadth and strengthen bones.
Drunk as a beverage and used in deserts and baked goods. Needs to be roasted although they can be eaten raw, they have a grassy, woody flavour. Coffee is said to speed up the metabolism and is associated with a lower risk for prostate, endometrial and other cancers, and may reduce the chance of some neurological, metabolic and liver conditions.
This fruit has a distinct look as its skin looks like a reptile skin and it is also known as the snake fruit. It can be used in sorbets, ice creams and tarts or eaten as it is. It has a slightly sour and sweet taste.
Studies show that the salak or snake fruit improves metabolism and memory because it has certain compounds that improve blood flow to the brain.
Can be eaten raw, pickled and often drunk as a juice, it is a sour fruit that is high in fiber. The young leaves of the kedongdong tree carry the flavours of the fruit and can be added to salads. Treats digestive problems. The water content and fiber in this fruit prevents dehydration and helps to clear the bowels. Also known to lower blood pressure and cholesterol.
This blue flower adds colour to food. They can be used raw or dried. A natural food colour, it stays blue in an alkaline solution but when acid is added to it e.g. lemon juice, it turns purple. This flower is used to colour rice in local dishes such as nasi lemak, and local kuehs/cakes. It can be served as a drink although the flower itself is quite flavourless. Health benefits include weight loss and normalising
blood sugar.
This flower has a strong fragrance and is a key ingredient in many famous perfumes. It can be drunk as tea or adds fragrance to recipes such as meringues or jellies.
It has been clinically proven to reduce the stress hormone “cortisol” and to exert a sedative effect. It is also a good insect repellent.
The outer part of the nutmeg fruit can be used to make a refreshing and fragrant drink. It can also be pickled and eaten as a digestive aid. The inner part of the nutmeg has two parts the mace and the nutmeg itself. The mace is often used to flavour dishes like briyani. The inner seed needs to be processed to create the nutmeg powder we often use in deserts and recipes. Too... Read More
Usually pink or white flowers that grow in clusters. It is a creeper and is often found on a hedge or fence. Flowers can be added to salads and omelettes, flowers and leaves can be made into fritters or added to pasta. It is also drunk as tea to treat cold and flu. It can be used to treat high blood pressure and diabetes .
Grows close to the ground and is often used as ground cover along pathways. The leaves and flower taste sour. Flowers are purple or pink. Adds colour to salads. Used in sauces. In some countries it is used as diuretic and to heal wounds.
Rich in fibre and antioxidants, found in many recipes, however root, leaves and flowers are toxic. Eggplant needs to be cooked and cannot be eaten raw. Babaganoush, a dip that features eggplant or thai curries are great ways to savour this vegetable. Eggplants have polyphenols is good for managing diabetes.
The entire plant is edible and can be eaten raw or cooked. Great to use as a garnish on appetisers and in salads, it has high water content and has a distinct pleasant flavour. It can be boiled into a tea to treat high uric acid and gout, urinary tract infections and insomnia.
Laksa is a spicy herb that is fragrant , lemony and tangy. It is used in the famous Laksa noodle dish. It is gaining popularity and is used in pasta dishes, baked goods and is often used to flavour fish and meat dishes. It aids digestion and fights inflammation. It is also considered a liver cleanser.
This herb is also known as the Indian pennyworth. It has a spade like shape. This herb is packed with nutrients. It can be eaten raw in salads, in juices and in rice porridge. It is said to increase brain power. Used to treat skin conditions.
Leaves a slightly bitter and can be cooked or eaten raw. It is packed with vitamins and nutrients. It can be drunk as tea or in a smoothie or in a stir fry or added to omelettes. It is used to treat upset stomachs, swelling and to protect the liver. The fruits look like drumsticks and the seeds are bitter and is considered a great health supplement. The fruit is often cooked in curries.
Tumeric root is often used to flavour dishes and it also adds a yellow colour to food. It is not meant to be eaten on its own. Tumeric root and leaves are chopped and added to nasi ulam. Some drink it with milk or as a tea, the best way to absorb the benefits of turmeric is to consume it with some form of fat as in milk and black pepper. It helps to reduce inflammation, address metabolic syndrome and anxiety.
It is a succulent leaf that can be stir fried or added to soups and stews. Leaves can be eaten raw in a salad or even added
to a pesto. It is said to support bone health, weight loss, eye health.
The fruit look like nuts and are eaten boiled or roasted. The young leaves have a slightly sour taste and used in soups. These nuts are also made into a cracker and enjoyed as a snack. Belinjau can be cooked in a sour Indonesian soup. It has a nutty slightly bitter taste. It has anti-inflammatory properties and fibre rich and helps to maintain a healthy gut.
Young leaves and shoots can be eaten raw and dipped in sambal as salad. It is a key ingredient in Miang Kum, a dish where several condiments are wrapped in a Wild pepper leaf before consuming. Leaves are also used to wrap chicken and other dishes like otak-otak (spicy fish dish). This plant has little white or black elongated fruits which are pepper hot.
Whole plant is believed to be medicinal. Leaves can be boiled in water and drunk to treat coughs, flu and malarial fever.
This fruit comes in a pod and the juicy and fibrous tamarind sits inside the pod. Tamarind is sour and sweet at the same time. It is used to flavour curries, sauces, and made into dips. The young leaves on the tamarind tree taste sour like the tamarind. It is also used in many Thai and Asian dishes. Fresh tamarind can be eaten raw as a snack or in cooked dishes.
It is reported to help with autoimmune conditions , cardio vascular and inflammatory disease and supports eye health.
This is a refreshing fruit that is sour and the juice is often made into a drink, and it is also added to dishes instead of lime. It can also make refreshing desert and added to jellies. It is seen by some as a weight loss aid. It also aids digestion, improves skin and boosts immunity.
Holy basil has a spicy and refreshing taste. Often used in Thai dishes with beef or chicken or rice . It can be eaten raw or cooked. It is known as holy basil because it is used in prayer by hindus. It can be drunk as tea. The juice of holy basil is extracted to treat coughs and chest infections. It is reported to reduce blood pressure, cholesterol and blood sugar.
Mani chai is also known as sayur manis meaning sweet vegetable. It has delicious strong textured leaf that is often made into stir fries, in broths and soups, or omelette. It is considered to be a super food with proteins and antioxidants. It is important to ensure that Mani chai is thoroughly cooked and never eaten raw as it can be toxic.
This a fragrant herb that smells refreshing. It can be added to added to salads , including fruit salads and can be added to water to flavour it. The leaves are succulent and it is best to eat them raw. Tastes great when added to salsas and dips too. It can also be dipped in batter and fried. It is known to have many potential health benefits including body detox, fighting cold and flu, relieving stress, easing arthritis pain, and improving digestion.
Aloe Vera has a jelly like texture inside the leaf once the skin is removed. It needs to be soaked before consuming. It can be added to deserts, and drinks including smoothies and even salads. Aloe vera accelerates wound healing, reducing dental plague and managing blood sugar.
These red cherry like fruits have many hard seeds inside them and are very sour. They however, make a nice jam, cordials and young leaves can also be added to salads. Rukam masam is said to aid digestion and eliminate toxins. Also known as lobi lobi in
the Phillippines.
These tiny fruits grow on hedges and fences, they are orange when ripe and the inside of the fruit has passion fruit seeds and it tastes exactly like passion fruit. It can be just enjoyed by sucking out the juice of these 1-1.5 cm sized fruit. Or it can be used to top deserts. The shoots are edible and some people prepare
the shoots by boiling them thoroughly.
An infusion of the leaves is used to treat wounds. It is said to have sedative properties.
Begonia flowers have a sour citrussy taste , they make a great garnish or addition to a salad. Not all begonias
are edible. Begonia leaves are used by some to relieve respiratory ailments . The flowers are said to contain high Vitamin C levels.
The florets and the heart
is edible and many dishes are made from these including fritters, salads, curries and side dishes. Emerging research states that banana flower improves digestive health, supports bone health and normalises blood sugar.
The flowers and leaves can be eaten raw or cooked. It tastes sour because of the high oxalic acid content. Good in salads and even the rhizomes can be eaten and they taste sweet. Usually used as a garnish and salads, consuming too much in its raw form will create some discomfort.
Young beans can be eaten raw , same with shoots and leaves when young. Older ones need to be cooked. Can be added to salads, stir fries, fried rice. Every part of the plant is edible and it is packed with vitamins such as A, C , E, Calcium
and iron.
Ginger is a great flavour enhancer and all parts of the plant can be added to add flavour to stir fries, soups, deserts and rice. It can used to treat nausea, respiratory issues and muscle aches.
Bittergourd can be consumed raw or cooked. It is extremely bitter but the health benefits of this fruit is amazing and hence people drink it in a juice, steamed, stir fried and in an omelette. It is often taken in cases of insulin resistance and hypoglcemia.
Pomelo is a citrus fruit and it can be added to salads, deserts, marmalade and teas. Dried pomelo skin is used in soups and teas. It can also be candied. Pomelo peel is supposed to reduce absorption of cholesterol and can also be used as a cough remedy.
This fruit is sour and can be eaten raw or cooked. It is often pickled, salted, or spiced. Amla juice is popular in certain cultures and some cook it in soups. It can also be added to salads. Amla boosts immunity , improves memory and brain and eye health.
Mugwort can be eaten raw or cooked. Most cook it with eggs or other meats or in stir fry or in savoury pancakes. Some use it in deserts like mochi. Mugwort is often used in Chinese medicine and it is said to improve blood circulation, relieve headaches, normalise ovarian issues.
Can be made into a drink by boiling leaves with some brown sugar. It can also be drunk as a tea. It is said to treat cancer and diabetes. Other traditional uses include treating jaundice, haemorrhoids and ulcers. To treat coughs, the leaves are crushed and made into a poultice and applied to
the chest.
Can be eaten raw or cooked, often cooked with seafood and in stir fry dishes and in a sambal. It is an acquired taste, not everyone likes this bean. Petai can improve bone health, boost mood and energy levels. It also has anti- inflammatory properties.
Can be eaten raw, it is included in a local rice dish called nasi ulam. Many in Southeast Asia chew betel leaves with betel nut. It is said to improve digestion, and address gastrointestinal disorders. This plant has many benefits and it needs to be treated like medicine as too much can cause other ailments.
Also known as the artillery plant, it can be added to salads and made into a tea. Known as a diuretic and crushed leaves can be used to treat sores and bruises.
Lower part of the lemon grass is edible but all parts of the plant can be used in cooking dishes as the rest of the plant is fibrous. Used to flavour soups, meats, fish, noodles and rice. It can also be drunk as a tea. It can boost oral health, digestion, boost red blood cells and
lower cholesterol.
Pandan is used as a flavour enhancer and the leaves are usually discarded after cooking. Pandan leaves are used to flavour Asian desserts, tea, meat dishes like fried chicken wrapped in pandan leaves, rendang and nasi lemak. It is said to relieve joint pain and lower blood sugar levels. Also used in perfumes and skin care.
The unripe fruit can be eaten when cooked. Ripe fruits can be eaten raw and they taste a little sweet and a little sour. It can be used in deserts and also cooked in savoury dishes like curry, fritters, pies and fries. This is a low fat, high fibre, gluten free energy boosting food. It is used to treat arthritis, asthma and back pain.
This is a medicinal fruit that
is very high in potassium. It is
a medicinal plant, fruits
are not edible till they are ripe. Fermented fruit smells like blue cheese and turns black. Some have used the fermented juice with cream cheese to create their own blue cheese. It has immune stimulating and tumour fighting properties.
This plant is not related to watercress in anyway. The leaves are quite tough so they are often boiled in a soup or eaten in a stir fry. It can also be eaten raw in a salad. It is has diuretic properties.
This is a sour fruit and it is often sold in markets in its dried form and it can add a distinct kind of sourness to dishes. It can be eaten raw and young leaves are slightly red and these can also be added to salads . It supports weight loss and it has anti-inflammatory properties.
This plant carries a distinct flavour, very fresh. The leaves are often added in Thai dishes. It is used to flavour fish dishes too. Juice of kafir lime can be used in jams and curds. The leaves contain antiseptic properties and it can be used to boost the immune system.
The fern needs to be cooked before eating and is often used in malay salad dishes like urab and stir fry dishes. It’s light and crunchy. It is a super food and is high
in essential fatty acids and potassium, said to be great for people who don’t eat fish.
It has a peppery taste to it and makes a tasty and colourful addition to salads. It can be stir fried too. It offers a range of benefits including treatment for eyes and hair. It can treat diabetes and hypertension.
They taste crunchy like green apple. They can be pickled, added to teas and soups. Can be eaten raw. Can be used to treat colds and sore throat, supports cardiovascular health, digestion and treats anxiety.
Fresh peppercorns are
tasty, they offer a peppery lemony flavour. It can be added to dishes to flavour meats and fish. It can also be preserved
in brine. Great for digestion and has antioxidative properties.
Used in jams, salads and drinks including teas. The flower is said to have conditioning properties and some people crush the flower to form a slimy solution to condition their hair with. Hibiscus has many benefits it treats loss of appetite, colds, heart and nerve diseases.
This flower brightens up salads, make crunchy tempura and can be added to ice-creams. Adults in Asia have childhood memories of sucking these little flowers for their nectar.
Parts of this plant is used to treat ulcers and nausea.
This is a super food that can be added to salads and rice dishes. It is rich in many vitamins. Some use it as a face mask. It can treat skin diseases, burns, sores and wounds.
This fragrant herb is often used in Thai dishes, can be used in salads and makes a great addition to meat dishes and stir fry meals. It can be used to treat insect bites, stomach disorders, colds and water retention.
This is a thorny plant that has a garlic like fragrance to it. Often used in soups, salads and omelettes. Cha-om helps to protect the teeth and bone and it can strengthen the immune system. It helps to transport oxygen into the blood stream.
Has a citrussy aroma and adds a like flavour to drinks, salads and teas. It also has insect repellent properties. It is often used a a sleep and digestive aid.
Can be used to flavour oil, in salad dressing and to also flavour meats. Rosemary oil has been said to stimulate
hair growth. It can improve memory and support circulatory and nervous systems.
It smells stronger than the regular fresh coriander leaves. It can be used in place of coriander if needed. It is more fibrous and thus needs to be finely chopped when using. Often used in noodle dishes, or can be stir fried with meat dishes. Also makes a nice herbal tea. Uses to treat body aches, flu symptoms and fever.
This is a fragrant flower that is nutty and crunchy, can be added to salads, makes a beautiful tempura and can be used with meat and egg dishes. It has medicinal benefits as it can be used for treating burns and wounds. Said to be an antidote for poison.
This root is often used in Rendang, in Thai soups and in salad dressing. Helps to prevent growth of cancer cells in the skin’s pigment cells. Galangal is said to manage rheumatism, asthma, heart diseases, and liver & kidney issues.
This herb has a strong flavour similar to oregano. It can be added to salads, made in tempura as leaves are sturdy, used in teas. Helps relieve chest congestion and coughs and can be drunk infused in hot water for this purpose.
This paper like flower is usually purple, pink or white. They are seen in tea recipes and can be used to colour food and
in puddings. It helps with relaxation, headaches, digestive issues, diabetes and blood pressure.
It has a distinct flavour and adds colour to salads as the leaves are purple and green. They can be used in tempura, meat dishes, stir fry dishes and meat dishes. It can be eaten raw or cooked. This herb has cholesterol lowering properties and is good for reducing inflammation.
This is a very fragrant flower and often used in perfumes and as an essential oil. They are fried and coated in sugar as a delicacy by some. Petals can be used in salads and dried flowers can make an aromatic tea. It is a known anti-depressant especially white chempakas, it has anti-inflammatory and antioxidant properties.
Vanilla bean has a fragrant aroma, used to flavour cakes, puddings, teas and syrups. It is a natural antidepressant, and an aphrodisiac. It is also used in perfumes and in medications.
Also known as Chaya, has higher iron levels than spinach but it must be cooked for at least one minute before eating.
Spinach Tree leaves contain the most essential amino acids and is one of the richest sources of nutrients among all the leafy greens with high levels of vitamins and minerals.
Popular with south east Asian recipes like sour soup, stir fry and fritters. It has a nice crescent shape and it has a slight bitterness and goes well with other ingredients. This vegetable has high zinc content as is used to prevent hair loss , supposed to reduce cholesterol and increase red blood cell production.
Adds an aromatic touch to curries and it can be used to flavour dishes like black pepper crab and also made into a chutney. Some make a drink with curry leaves by boiling it. It has many properties that are good for health like aiding digestion, promoting hair growth, reducing cholesterol and managing diabetes.
Can be eaten in salads, stir fry recipes and in soups. Can be drunk as tea. It is used as anti-cancer treatment. It is said to remove toxins, it also used to treat snake and insect bites.
Unripe mango have a fresh and crunchy bite to them , they make a great addition to sal- ads, they can be pickled and they can be eaten raw or cooked in chutneys or made into jams. It is said to purify the
blood and act as liver tonic. It also supports the formation of new blood cells and blood vessel elasticity.
Also known as the rojak flower, it is pink and fragrant and in full bloom they look stunning. Often added as a condiment in dishes like the rojak, thai salads, sambals and salad dressing. Even the leaves of torch ginger can be finely chopped and added to rice dishes. Some say that it helps with weight loss, restores skin health and bone health.
This sweet fruit can be eaten raw or in a salad. It can also be made into a drink, compote or jam. The leaves can be dried and made into a tea. Young leaves can be cooked and eaten. Mulberries are high in flavonoids and good for brain health. The leaves hold many anti-inflammatory compounds and aids in promoting heart health and lowering blood sugar. Also known to have anti-cancer properties.
Flowers can be added to salads and drunk as a tea. Often used for supporting kidney and urinary health. Can also treat high bold pressure.
The leaves are sour and have a citrus like taste. Can be added to salads or used as a garnish. Rich in Vitamin C and can be used to treat influenza and urinary tract infections, can be eaten raw.
Also known Indonesian bay leaf. Daun Salam is less aro- matic, slightly sour/astringent than bay leaf, adds subtle sweet & savoury flavor in Indo- nesian and Malay curries, fried rice, soups and stews.
Duan Salam extract is used in herbal medicine to overcome gout, diabetes and cholestrol.
This herb has a anise like fla- vour and can be used in bread, pasta and meat recipes. Flow- ers and leaves can be added to salads and eaten raw. They can also make herbal teas and added to salad dressings.
Used to relieve indigestion and toothache.
These leaves provide a fresh citrussy fragrance and these leaves can be used to flavour teas, soups, stews and ice cream and curd. It is said to aid digestion, improve immunity and h
The leaves of the chilli plant provide a nice peppery flavour and the chilli itself is a fiery addition to many Asian dishes. It can be added to salad dressing, salsa, stir fry dishes, fish and meat dishes and even ice cream and chocolate. It boosts the immune system as its high in Vitamin C, it speeds up metabolism and some sources say it contains antioxidants to unblock arteries.
The Young shoots and leaves can be added to dishes or eaten raw. They can also be added to salads and drinks. Can be drunk as a tea. The flower is chewed can prevent tooth decay. Juice of leaves can be used to treat eye inflammation, night blindness, cuts and wounds.
Can be fried in an omelette, or as a tempura, added to drinks and drunk as a tea. Not all bougainvillea are edible , important to check first. Bougainvillea tea is used for cough remedy in some countries. Also used to treat respiratory ailments. Said to have insulin like effect and used for controlling diabetes.
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