I traveled to Singapore in my teens, long, long before I actually became a food writer. It was also before I acquired my obsession for all things foodie. But even my untrained palate of that time, registered many flavours I was exposed to. My first meal on arrival full noodles and slivers of meat redolent of wok hay - the breath of a wok, Curry puffs my cousin brought home to me from the corner sri lankan store stuffed with spicy curry flavoure potatoes, the savoury porridge (conjee) that we had for lunch one day, stuffed crab, leaf wrapped chicken and tom yum soup at a small thai restaurant, straw mushroom bundles and shark fin soup at a fine dining restaurant... ask me the names, I couldn't tell you but I can remember the flavours even now.
So when Singapore Tourism Board offered me the chance to travel to Singapore for the World Gourmet Summit I grabbed it. The chance to participate in the foodiest of foodie events against the backdrop of one of the most mouthwatering cities in the world was one for which I would be willing to sell my hoard of dried guchchi! (No, am not misspelling fashion accesories, those are Kashmiri mushrooms my brother broughtt me from a visit to Kashmir and currently my most treasured culinary posession!)
So anyways, thanks to STB and the food Gods up there that obviously love me, my Guchchi are safe in my freezer, and I am off to Singapore tonight. And I am already salivating at rediscovring all those flavours I remember.
I have already done a food trail starting from Tian Tian Hainanese Chicken Rice at Maxwell Food Centre followed by Bak Kut Teh (Pork Rib Soup) at Balestier, the famous famous fish head curry and round it all off with local desserts from some of the local food centres in the area.done dome awesome foodie shopping of local and global ingredients, utensils, some of those fabulous teas etc.