How fascinating! The venerable New York Times's J. W. Apple Jr has written an article on Singapore's food when he was here on a visit. Our very own foodie Seetoh of Makansutra fame was his host.
And man is he a good food writer!
A classic Peking duck with skin as crisp as parchment was accompanied, for example, by five-spice duck foie gras. Crisp prawns were served with wasabi mayonnaise. Meltingly soft tofu, better than any I had ever tasted before, was house-made with puréed spinach, like tagliatelle verde. A jellied dessert was flavored with lemon grass. It was Singapore on a plate, or rather several plates, brought up to date: traditions blended without strain.
Poetry from the palate, for the palate! (hell it's making me hungry!!)
Read the article
Friday, September 12, 2003
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment