Modern Asian

Sorry for the lack of updates over the last few days. Life has kind of gotten a hold of my time… Hmmm… what’s that song that was a hit in the 80s? The one that went… “something’s gotten hold of my heart, spinning me around…” I think it was by a British band… No, actually, it could have been by the Irish band Simply Red. Remember them? Remember the song? Not to worry. It’s just that the tune suddenly popped into my head while I was typing the first line. Although for me, it has been more a case of “life’s gotten hold of my time, spinning me around…” and sapping my energy.

I was going to write a post today, but am completely zapped. I’ve been averaging only 3 hours of sleep every night for the past 10 days or so, and am currently functioning purely on sheer grit and will-power to keep my eyes open and brain working!

So, it will be just pictures tonight. No words.

Here’s a look at the modern face of Asian cuisine…

These are more pictures from the Food & Hotel Asia 2004 (FHA 2004) that was on in Singapore last month, and at which I spent a wonderful couple of days ogling at and tasting some gorgeous food.

First, a quick little note: all the food had some kind of preserving jelly applied to them, to allow them to sit out in the open for a few days without rotting and giving off a stench. That’s why they all looked so glossy and shiny, and why some of them (those that had too much jelly poured over them) looked somewhat plasticky and fake.

I just had to say a few words about this dish. I really liked it. A unique presentation of abalone slices in the form of a tart. A rather uncommon method of food presentation in Chinese cuisine.

A gold medal award winning 3-course meal.

A rather modern and yummy-looking presentation of a Chinese soup. I think the base was a clear double-boiled ginseng consommé, if I remember correctly. Yum!

This can probably be considered a quintessential Chinese dish - duck's feet. Yes, chicken claws and duck feet are considered delicacies, with the former being a much loved and highly popular dim sum dish. And this, I guess, is a new and perhaps "more classy" take on a classic delicacy.

One of my favorite dishes… roasted quails… with braised quail eggs. I love quail eggs, and cook with them very regularly. But quails I only really get to eat when I’m in Hong Kong.

And what’s a Chinese meal without some stir-fried vegetables, right? Ubiquitous, and yet always refreshing, appealing and tasty…

Finally, to end a meal on a sweet note…

There are a lot more Asian dessert pictures, but I’m too tired… So, this will have to be it for tonight. And tomorrow, there will be a "proper" post. So, until then...

G’nite!

Copyright © 2004 Renee Kho. All Rights Reserved.
Please contact me for permission to copy, publish, distribute or display any of the images or text contained in this article.