Singapore F(oodie)ling: Salivating over Singapore

Ever since I embarked on my career in food, I have been wanting to do a foodie discovery of Singapore in my unique style, getting A Perfect Bite out of Singapore.

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.

I have had the ultimate in gasronomic tactile extravaganzas by sticking MY claws into both the famous Singapore Chilli crab & the Black Ppepper crab, visited the Peranakan Museum and savoured a traditional Tea ceremony at Tea Chapter, the largest tea house in Singapore.I have watched Heinz Beck cook and it is not over yet! Still to come are culinary Masterclasses with Le Cordon Bleu chefs, an Evening with Surreal Gourmet Bob Blumer

and I will am blogging about it daily from Singapore right here on this blog so come get a virtual look at one of the most exciting parts of being a food writer! Eating at some of the finest tables in the world!