Singapore kneads to commemorate Lee Kuan Yew

The hasty withdrawal by a local bakery chain of a commemorative bun named after the late Lee Kuan Yew of Singapore because it was perceived to be in poor taste — a critique not alluding to its flavour — is unfortunate.

There is, after all, a hoary tradition of naming foodstuff after leaders and celebrities, from the Victoria sponge cake and Melba toast to Garibaldi biscuits and pizza Margherita.

Indeed, a close parallel of the Singapore bakery’s offering can be drawn with the classic Vienna or Kaiser Roll, which was so named in honour of Emperor Franz Joseph I of Austria. Nor is there any dearth of buns named after people or places, including Bath, Chelsea and London buns, not to mention Sally Lunns.

Also, there is a logic to the idea of paying tribute to a great nation builder who had touched the lives of all Singaporeans with a foodstuff that can also be accessed by all, in perpetuity.

Maybe since the bun in question was rather simple — with a gula melaka-flavoured grated coconut filling mixed with attap seed — its critics might have feared that the idea was only to make dough rather than rise to the solemn occasion with a timeless creation worthy of their lofty leader.

The idea of a commemorative food item need not be put on the back burner altogether. A better option to keep Lee Kuan Yew’s name on everyone’s lips may yet emerge.