"One chef believes you should be able to drink wine with New Asia [Ed: Fushion] cuisine, something that you cannot do with Chinese food, as soy sauce kills the taste of wine... Classic French and other chefs are, of course, appalled by what they see as just a confusion of tastes: the art of good cooking is to bring out the flavour of the fish, meat or vegetables, not to annihilate them with lemon grass, chilies, soy and other herbs and condiments"
--- Singapore Handbook, 2nd (Footprint) / Joshua Eliot, Jane Bickersteth
When you can't live without bananas
Monday, July 11, 2011
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