Singapore Heritage Festival 2025: Fort Canning Park

"A Taste of the Ancient Garden" was a thematic attempt to spotlight the fruiting trees that once thrived in the orchards and gardens surrounding the royal palace of the Malay Kings who ruled Singapore in the 1300s.

Long before Fort Canning became a colonial hill station or a park with rolling lawns and music festivals, it was a sacred seat of power — the royal palace grounds of the Malay kings, known as Bukit Larangan, or Forbidden Hill. It was here that wise rulers once walked among lush groves, where nature was not only sustenance but a symbol.

Fort Canning Park holds historical significance to Singapore. It was once the palace home to 5 Malay kings who ruled during the 14th century.

This name was given due to the belief that the hill was the site of palaces built by ancient Malay kings and was considered sacred and holy. 

Sir Raffles was told of how local settlers were wary of ascending the hill as they believed it was the site of palaces built by their ancestral kings.

Among the ancient trees and flora of this hill, legend told of a royal orchard, hidden in plain sight, where fruits were planted not just for nourishment, but for their spiritual significance and symbolism:

The trees signified more than being just shade-givers — as keepers of myth, each leaf and fruit echoed the customs, rituals, and legacies of the royal courts that once stood on this "Forbidden Hill."

The workshop highlighted the rich flora of Fort Canning Park, with dishes curated to help participants connect local produce to the historical and cultural era that forms the roots of their heritage.

Two dishes were prepared for the session—one savoury and the other sweet. Both were thoughtfully designed to be simple and easily replicable at home, encouraging participants to engage with the ingredients and stories beyond the workshop.

The session included a visual presentation that guided participants through the ingredients, enriched with symbolism and storytelling, enabling them to forge a deeper connection with the historical narrative.

The first dish, inspired by Betel Leaf, Malay Apple, Starfruit and Pomegranate,  is named “Taman Raja Salad”, meaning Royal Garden Salad—a tribute to the lush royal gardens and the sensory abundance they once held.

Betel Leaf : The Leaf of Auspiciousness: The betel leaf was not just a medicinal herb, but a sacred offering in royal ceremonies.

Malay Apple: Fruit of Grace: The Malay Apple, with its blushing skin and delicate crunch, was seen as a symbol of grace. Offered to esteemed guests at the royal court, it reminded the rulers atop Fort Canning Hill that true power lies in welcoming others with humility.

Starfruit: Star of Balance: The starfruit, with its celestial shape, was often seen as a symbol of balance. It is both sweet and tart — reminding the court of the duality of leadership: to be firm, yet kind. On the grounds of Fort Canning, starfruit trees were thought to grow near water sources, planted as signs of prosperity

Pomegranate: Emblem of Fertility: Though not native to the region, pomegranate made its way to Singapore through the Arab and Indian spice trade, bringing with it tales of abundance and eternal life. In Chinese culture Pomegranate fruits are associated with fertility because of many seeds.

The second dish, inspired by sweet fruits like Mango, Rambutan and Coconut, is named “Royal Orchard Payasam”, meaning Royal Orchard Pudding. This creamy dessert paid homage to the opulence of ancient palace banquets, where tropical fruits would have adorned celebratory feasts. Payasam, a beloved dessert across South India, symbolizes warmth, prosperity, and celebration.

Mango: Heart of WisdomThe mango, golden and lush, was regarded as the fruit of wisdom. Ripening slowly under the tropical sun, it was a favourite in royal feasts, symbolising the value of patience in leadership — that good decisions, like good fruit, take time to mature.

Rambutan: Crown of GenerosityThe rambutan, with its wild, crown-like spines, was cherished as a symbol of abundance and giving. Beneath its fierce exterior lay sweet, translucent flesh — reminding the court at Fort Canning that true wealth is not what is shown, but what is shared.

Coconut: Tree of Life: No fruit captures the spiritual, culinary, and utilitarian essence of Southeast Asia like the coconut. Known as the “tree of life,” every part of it — water, flesh, shell, leaves — was used in palace life. Coconuts were broken in cleansing rituals, especially at gateways and before long journeys. To the Javanese the coconut tree symbolises longevity and locally, ‘planting a coconut tree’ is a metaphor for ‘seeing how the king acts’.

Recipes:

Taman Raja Salad

A vibrant, heritage-inspired salad served on a betel leaf — celebrating the royal gardens of Fort Canning.

Recipe Portion for 1 person:

Taman Raja Salad

Dressing

• 4 tbsp tamarind water (from soaking a calamansi-sized tamarind ball in 1/4 cup water)

• 1 tsp finely diced ginger

• 1 tsp finely diced shallots

• 1 tbsp pomegranate seeds, lightly crushed

• 1/8 tsp cumin powder

• 1/4 tsp red chilli powder

• 1/4 tsp black salt

• 1 tsp jaggery (grated or powdered)

• 1 tbsp lime juice

Method: Mix all ingredients well and let the dressing sit for a while to allow the flavours to meld.

Salad Components (Dice the following):

• 1 tbsp Malay apple

• 1 tbsp starfruit

• 1 tbsp cucumber

• 1 tbsp shallots

• 1 tsp red chilli

• 1 sprig fresh coriander, roughly torn

Method: Toss the diced ingredients with 2 tbsp of the dressing. Taste and adjust by adding more dressing if desired.

Assembly

• 1 fresh betel leaf

• Fried shallots (for garnish)

• A drizzle of shallot oil

Place the betel leaf on a serving plate. Spoon the dressed salad mixture onto the leaf. Garnish with fried shallots and a light drizzle of shallot oil.

To eat: Roll the salad within the betel leaf and enjoy in one bite — a royal taste of ancient gardens.

Royal Orchard Payasam

A mellow, creamy dessert infused with tropical fruits like mango and rambutan — inspired by the lush orchards once found around the royal palaces of ancient Malay rulers.

Recipe Portion for 1 person:

Royal Orchard Payasam

Payasam Base

• 200g coconut cream

• 2 tbsp chia seeds

• 1 tsp sugar

Method:Mix coconut cream, chia seeds, and sugar in a bowl. Stir well and let it sit for at least 20–30 minutes to allow the chia seeds to bloom and thicken.

Fruits & Garnish

• 1/2 mango, diced

• 1 rambutan, peeled and chopped

• 1 tbsp chopped roasted almonds

  
  

Saffron Honey & Curry Leaf Oil

Saffron Honey:

• Mix a few strands of saffron in 1 tbsp of warm honey and let it infuse.

Curry Leaf Oil:

• Heat 1 tbsp coconut oil in a pan.

• Add a few fresh curry leaves and let them splutter.

• Once cooled, blend the oil and leaves, then strain to extract aromatic curry leaf oil.

  
  

To Assemble

1. Spoon the bloomed chia seed payasam into a serving bowl.

2. Sprinkle chopped rambutan over the payasam.

3. Place diced mango on the side or gently fold into the mixture for more fruit throughout.

4. Top with granola and chopped roasted almonds.

5. Drizzle with saffron honey and a few drops of curry leaf oil for a luxurious finish.

   
   

   Thank you!