SPICE it up Singapore!

By Dr. Michael Lim The Travelling GourmetTM

Story & photos copyright The Travelling GourmetTM

The irrepressible Travelling Gourmet tells you all about the STB’s dynamic initiative to make our ‘Makan’…

MORE famous in the world! SPICE is a clever acronym for Singapore International Culinary Exchange. SPICE also comprises a culinary immersion programme called Global Chef Exchange.

To my mind, this is one of the Singapore Tourism Board’s best projects in 2011 & 2012, which simultaneously showcasedSingapore’s multi-cultural cuisine around the world fromParis toMoscow andLondon, and brought famous Chefs from around the world to learn all aboutSingapore’s cuisine. The cute pop-up kitchen concept called Singapore Takeout winged over 60,000 kilometers and nine cities in four continents! My good friend and one of Singapore’s most talented Chefs, Andre Chiang of Restaurant Andre, enthused, “Many Parisians heard about me from my participation in the Singapore Takeout, and even came all the way here to dine at my restaurant!”

Primarily due to SPICE, contemporary Singapore dishes will be available in restaurants worldwide. Hotel chains like Taj Mahal Place, Park Hotels, ITC Hotels and Leela Kempinski Gurgaon have already incorporated Singapore-themed dishes in their menus. China Southern Airlines is planning to do the same.

“SPICE Girl” Aw Kah Peng of the STB waxing lyrical about Singapore cuisine! (She loves wine too)

“SPICE Girl” Aw Kah Peng, Chief Executive of the STB explained, “SPICE has indeed raised the visibility ofSingapore’s dynamic dining scene on the global front. Through this programme, there was an active exchange of ideas among the world’s best culinary minds and meaningful collaboration, resulting in business opportunities being created for the industry.”

 Sexy SPICE Showcase!

To celebrate the year long integrated international culinary programme, SPICE Showcase was held on 27 March, 2012 at Theatreworks on Mohamed Sultan Road. Many participating Chefs were invited to re-create and showcase the modern Singapore dishes they had presented to enthusiastic audiences at the many Singapore Take Out cities. The nine Singapore Take Out cities were Delhi, Dubai, Hong Kong, London, Moscow, New York, Paris, Shanghai and Sydney. Products by leadingSingapore food manufacturer Seng Hua Hng Foodstuff who makes Camel Nuts (I love to munch their Abalone Macadamias while watching “Burn Notice”) were also on display.

 Plating with Andre!

Being a trained Chef myself by way of the CIA (Culinary Institute of America), Le Cordon Bleu & Le Notre, I was most delighted to help my pal Chef Andre Chiang plate his Foie Gras Mousse with black Perigord Truffle and wild mushrooms. Andre, of Restaurant Andre has deservedly just won the World Gourmet Summit 2012 “Chef of the Year” Award! Lightly flamed on top with a blowtorch, then layered with an a la minute Truffle Sauce…followed by exactly TWO drops of Truffle oil, 8 drops of Extra Virgin Olive oil and chives brunoise. A positively orgasmic dish to be slowly savoured…like a warm and voluptuous woman.

           The Travelling Gourmet & Chef Andre Chiang

Another friend, pretty & petite Chef Janice Wong of 2am Dessert Bar, better known for her delectable desserts, made Lemongrass infused Laksa Dumplings made with tiger prawn, noodles and garnished with a “Paper Drum” on which was a poem from “Life in the woods” by Henry David Thoreau. A very good match with mouth watering gooseberry and lime flavours of Jazz Sauvignon Blanc 2010 fromMarlborough inNew Zealand.

          Chef Janice Wong and Spice Girl Aw Kah Peng


Lemongrass Infused Laksa Dumplings sans sauce. Note the poem on edible “parchment”


Cheerful Chef Armin Leitgeb made Chilli Crab, Chicken Satay and Fish Head Curry in little crispy cones like ice cream cones made from wantan skin. Guten Appetit!

                               Chilli Crab “Reconstructed”

From London, energetic Chef Peter Gordon presented Singapore inspired Crunchy Deep Fried Pork Belly & Peanuts with Rice, Cucumber and tangy Chilli Roasted Pineapple. The piquant pineapple enhanced the flavour of the meat.


Chef Peter Gordon & The Travelling Gourmet




Candlenut Kitchen’s Chef Malcolm Lee made 48 Hour Short Rib Buah Keluak. This is a Nyonya dish for the 21st Century but you do not get the supreme pleasure of digging out the morsels of Buah Keluak and minced pork from the nut. The tender meat cooked ‘sous vide’ style at 60C was caressed with luscious & velvetymidnight black aromatic Buah Keluak sauce. This went down a treat with red fruit flavoured Jazz Pinot Noir 2010.

Other dishes included Crispy Lamb Shortribs by Chef Daniel Sia, Foie Gras Apple with Granny Smith Apples by Chef Ryan Clift, Roti Jalal with Prawn Curry by Chef Benjamin Seck and affable Chef Haikal Johari, our Kampong Boy’s ‘molecular gastronomy’ dessert called “Kopi-O”.

As Henry David Thoreau puts it, “…or if it were sublime, to know it by experience, and be able to give a true account of it in my next excursion.”

As The Travelling Gourmet I always say: You have to eat well to live well. ENJOY! {:-)


 Singapore Take Out World Tour

 London:  9 Jun –  11 Jun   2011



Janice working hard in London using a Revol plate…







Paris: 30 Jun – 2 Jul 2011

                           Singapore Take Out in Paris

Moscow: 15 – 17 Jul 2011

New York: 16 – 18 Sep 2011

Hong Kong: 10 – 12 Nov 2011

Shanghai: 1 – 3 Dec 2011

Delhi: 13 – 15 Jan 2012

Dubai: 18 – 20 Feb 2012

Sydney: 30 Mar – 1 Apr 2012

About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
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