Calvin Trillin once wrote of Singaporeans: “Culinarily, they are among the most homesick people I have ever met.”
Truer words have rarely been said. Thankfully for us homesick transplants, however, the Singapore Tourism Board has been on a publicity rampage recently, ever determined to spread the gospel of our extraordinary cuisine.
And so it was that I found myself in the heart of New York City’s fashionable Meatpacking District on Friday, soaking in the heady smells of a creamy spicy laksa brewing, trying to quell my palpitations. Before us was a shipping container, a portable kitchen that the tourism board designed to travel the world, hitting nine cities starting with London in June and ending with Sydney in March 2012.
Starring in New York’s “Singapore Takeout” was chef Malcolm Lee, who helms Singapore’s Candlenut Kitchen, a restaurant that serves traditional Peranakan food, a Straits Chinese cuisine that combines flavors from the Straits of Malaya and China.
Chef Lee will be serving up Singaporean food in New York Sept. 17 and 18 from noon to 3 p.m. and I was lucky enough to get a sneak preview before the public gets to have its first bite …