Singapore Foragers Find Ingredients for Restaurants and Home Cooking | Eater
"One of the few original stretches of coastline left unmodified by large-scale land reclamation, offering a glimpse of the island’s pre‑reclamation shores with razor clams, small crabs, kelp, pink sea cucumbers and pockets of edible brown mussels; visitors also encounter vulnerable species like the noble volute. Beachcombing yields both edible finds and disturbing amounts of marine debris—car tires and barnacle-encrusted plastics—underscoring environmental pressures on coastal foraging." - Jackson Kao
