Singapore Foragers Find Ingredients for Restaurants and Home Cooking | Eater

"A common rendezvous for dawn excursions into nearby trails that were once kampongs, providing access to wild fruit and herb remnants of earlier village life—papaya trees, bird’s nest ferns with edible shoots, ulam raja (noted for a green‑mango flavor and purported anti‑diabetic qualities) and large daun buas‑buas trees whose leaves are used for antibacterial and culinary purposes. The trail’s mix of cultivated relics and regenerating growth offers foragers both practical ingredients and a tangible link to Singapore’s agrarian past." - Jackson Kao