Singapore, Singapore and Kuala Lumpur, Malaysia
November 21 – 25, 2011 / March 1, 2013
Singaporean cuisine was certainly not bad; it just was not distinctive. The city was a melting pot, so was its kitchen. Local dishes called to mind other Asian cuisines. Rather “reductive,” to borrow Madonna’s vocabulary. Still, I relished all its familiarity, more so its sweets. As the most universal taste, sweetness did not demand uniqueness.
Ice Cream Sandwich