An epicurean cruise in Singapore

It's been a while that I had actually stepped out of my Motherland. Until last week that experience of flying out on a A380 was another experience altogether, as I was headed to one of the finest cities for food and beverage – Singapore.

It brought along that feeling of being away and close to some mad eating experience - it was a treat to my mind, brain and my ever-freaking out taste buds. I have been visiting markets all over the world mainly Europe and the US. Being trained as a European chef, a lot of the produce is quite familiar and recognizable but a trip down China Town to the local market in Singapore is truly a great learning experience. I was accompanied by my chef/mate Daniel Sia aka The Disgruntled Chef, who has a restaurant in the same name in the cool and trendy Dempsey Hill. Known for its small and large plates, Daniel's food is modern European and style very much like yours truly (me).

Inspite of heavy rain, yes it was a heavy shower by Singapore standards, I was hellbent to make it to the market and we did. It was absolutely clean, well lit and had some amazing produce.

Fresh fish such as Asian Sea Bass, Barracuda, Aussie bugs (a graphic looking shellfish), sea cucumber, cockles, tiger prawns and mud crabs blew my mind away.

The idea was get charged to create a meal with chef Daniel at his restaurant. I had always read about 'Black Chickens' being used in an epic Chinese chicken soup, which lay right in front of me looking so sexy. Ten kinds of Chinese fungus, Chinese bitter gourd, Japanese eggplants, baby bokchoy, all sorts of ingredients were there in their finest form.

Pork and duck form a huge part of the Singaporean diet so one could find the pinkest and loveliest pork in the market. Various types of dried bean curd (tofu) were selling like hot cake. I loved the one which is like lasagna sheets that are used to wrap around various fillings. Dehyrdrated fish maw (stomach of the fish which is dehydrated and fried to a puffy thing) is used in the famous fish maw soup.

The trip started making my stomach growl and screech and it was time to go and taste some very local fare. Lunch was silken tofu with a ginger chilli kinda glaze, chilled salad of chicken feet – please don't make that ugghhh face, they tasted so different. I was told that after hours of boiling and then soaking in water, the feet are de-boned, skinned and they almost look translucent like glass noodles but slightly wider and are tossed in a dressing mad with Chinese black vinegar. Delicious! Wicked! But I favour two dishes; I don't leave Singapore without consuming them is the Hainanese Chicken Rice and the Singapore Chilli Crab. The dish, originally from the Hainan province in southern China, is simple but high in flavour and taste. Whole chicken cooked in chicken chicken served with fragrant rice cooked also in a broth, is served with dark soy, ginger chilli paste on the side with fresh crisp lettuce and cucumber.

The next stop was to sample some hard core Singapore favourites like cereal prawn, fish maw soup and a small tasting of the Singaporean chilli crab, all of which was great.

I was all geared to cook with some local tuna and do something with the heroic Momotar? tomatoes. Red, juicy and succulent I did a salsa with spring onions and black olives with sea salt, extra virgin olive oil and yuzu juice. This salsa sat on top of my green chilli and wild strawberry risotto. Crispy Lucknowi spiced lamb ribs were stellar atop a coriander root scented sweet potato mousseline. It was a complete pleasure cooking for some folks in Singapore along with Chef Sias' team.

Few more late night binging post a few after work drinks included the oyster omelette and fried carrot cake which is actually a spiced omelette made with radishes, a must try.

Singapore also has the Marina Bay Sands where Wolfgang Puck, Daniel Boulud and Guy Savoy have their restaurants but I preferred to stay local and eat like one.

Have a great week end. Some more stories next Saturday. Bon Appetite.