SIA highlights new 5 Senses!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM highlights SIA’s…

MARVELLOUS 5 Senses of flight on the world’s best airline!

For Sense of Taste, inflight dining now offers:

Deliciously Wholesome Gourmet Meals

COMO Shambala Wellness Cuisine

The Epicurean Gallery in Suites, First and Business Class

Regional Economy Class Meals

SIA’s Wine Selection from the very best vineyards

The Travelling Gourmet TM says: SIA you are a great way to fly and dine!

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BERRY Big Berry!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM is very impressed by the…

MOST colossal Strawberry ever!

A farmer in Israel has grown the world’s heaviest strawberry cited by the Guiness Book of Records!

At 289g, the Strawberry was about five times the average weight of a regular berry of the local Ilan variety, said Nir Dai, a researcher at Israel’s Volcani Institute, where the strain was developed. Amazing! I wonder what it tastes like…

The strawberry was 18cm (7in) long and 34cm (13in) in circumference, the online Guinness entry said.

Chahi Ariel had been hoping he was on to a winner when he saw how big the fruit were growing on his family farm last year. He has been waiting for confirmation it was a record while keeping the giant strawberry in the freezer as proof.

“When we heard, it was an amazing feeling. I jumped in the car, laughed and sang,” said Ariel, proudly displaying his certificate on a laptop. “We’ve been waiting for this for a long time.”

Unusually cold weather in early 2021 slowed the strawberry’s ripening process, allowing it to continue gaining weight, according to the record book’s website.

The previous record was held by a Japanese farmer who discovered a 250g strawberry in his harvest in 2015. I love strawberries with cream and Ice cream too!

The Travelling Gourmet TM says: Keep calm and eat giant Strawberries!

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Impossible Meal Kit to cook at home

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM tried…

MOUTHWATERING Italian cuisine made with plant-based Impossible beef…

Impossible foods paired up with Da Paolo’s Executive Chef Andrea Scarpa Chef  to create  the Impossible™ Meal Kit ($47.90++). This includes Da Paolo Tagliatelle Egg Pasta, Impossible™ Bolognese Sauce/Ragu alla bolognese, big Impossible Meatballs and Impossible™ Lasagne. I cooked up the perfect romantic dinner at home for Valentine’s Day. The plant-based “beef” cooked this way tastes pretty good and 85% like beef. From my experience, when Impossible Beef is cooked like minced beef in a skilful way, the taste and texture is pretty good. 

Each dish is made using the delicious Impossible™ Beef Made From Plants, which cooks and sizzles like beef from cows.

Egg Tagliatelle alla Ragu Bolognese with Impossible Beef

Impossible Beef contains no animal hormones or antibiotics and is gluten-free certified. Every 113g serving size of Impossible Beef uses 96% less land, 87% less water and generates 89% less greenhouse gas emissions — this means a saving of 7 square meters of land, 3 kg of CO2, and 84 litres of water for each serving consumed. Being plant-based there is also no cholesterol.

The Travelling Gourmet TM says: Keep calm and carry on eating Italian cuisine!

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I love Bak Kwa! Now there is plant-based Bak Kwa

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM spotlights…

MOUTHWATERING Bak Kwa…with a difference. It is plant-based Bak Kwa made from a wheat and soya bean protein blend! Absolutely Amazing!

4th February 2022, Singapore – yumeat™, a leading food producer that provides meatless
alternatives for local comfort food, has launched its plant-based Bak Kwa. The brand’s plant-based bak kwa is high in fibre, low in saturated fat and naturally cholesterol free.
Bak Kwa is a well-loved local Chinese New Year treat. Bak Kwa traditionally made from pork, is a
barbequed savoury sweetmeat that takes the form of thin square slices.

yumeat™’s plant-based Bak Kwa is a healthier alternative. There is has a slight sweet crispness on the surface. The bak kwa is moist, savoury and chewy when you bit into it. The texture is quite good but it is softer and less chewy than pork Bak Kwa. The aroma is also different from pork Bak Kwa with a seductive nose of Five Spice with hints of curry from the cinnamon, clove, aromatic fennel seed or ketumbar, start anise and pepper used in the seasoning. It looks nice with a glossy glaze. The colour is a bit darker than pork Bak Kwa. The good news is there is NO cancer causing palm oil! This is good. Canola oil is used instead. It is tasty and there is no MSG but it is quite high in sugar. Each 45g slice has 13.9g of sugar. Being plant-based there is no cholesterol. As a professional Chef I would recommend reducing the sugar to 10g per slice which will not affect the taste. Many are now very concerned about their sugar intake. From my careful tasting, I would say it is 80% like pork Bak Kwa. Lightly grill it in the oven toaster before you enjoy it. Even a dedicated pork Bak Kwa afficionado whom I persuaded to try the plant-based Bak Kwa was impressed with the taste and texture. A nice wine to go with this Bak Kwa is Donnafugata Prio 2021 with citrus notes from the magical island of Sicily.

Each piece is generously glazed and baked to perfection before being packed individually and
sterilized. yumeat™’s state-of-the-art factory in Malaysia includes processes that allow for longer conservation time while preserving nutrients such as protein and fibres. The plant-based bak kwa is made from non-GMO soy and wheat, and is both vegan and vegetarian-friendly.
Designed for guilt-free convenience, yumeat™ aims to help consumers transition to a more
sustainable diet. The brand’s plant-based bak kwa (270g) is priced at SGD$ 28.80 / box,
which makes for an affordable meatless option. Each elegant box comes with six individually
vacuum-packed slices of bak kwa for freshness and convenience. Consumers can also choose
between the limited-edition red, blue and green boxes.

yumeat™ embodies an unwavering focus on responsible food production. It is made from
sustainable ingredients, like non-GMO soy and wheat, in a factory using renewable solar energy
and electronic sensors to eliminate energy waste.
The boxes used by the brand are also made of 100% of recycled material. yumeat™ is the visible
representation of years of efforts by Denis Group to be a socially conscious company and a
steward of nature, measured through Environmental, Social, and Governance (ESG) criteria.
For instance, the company was awarded the SEAL (Sustainability, Environmental Achievement
& Leadership) Awards in 2021, as well as the Sustainability Strategy Award by SBA (Sustainable
Business Awards), clearly leading the way in ESG (Environment, Social and Governance) goals
in Singapore.

Bak kwa yumeat 20220215_205848_resized

yumeat™ Plant-Based Bak Kwa is available on RedMart and Spectrum Suntec City. 3 Temasek
Blvd, #02-433 / 434, Suntec City Tower 5, Singapore 038986.

Ms Nicole Lau, Category Manager (Plant-based), Denis Group remarked enthusiastically,

“We are truly excited to launch a Singaporean plant-based favourite – the Bak Kwa. With the
launch of yumeat™’s Plant-Based Bak Kwa, we are continuing our vision of bringing sustainable
and nutritious food to consumers. As a leading food producer with a long history of social
responsibility, we are committed in constantly developing our R&D to create innovative meat-alternative products which reduce our environmental footprint, and put the right food on our
plates. Our products are clean, with no added MSG or preservatives, and ingredients are
sustainably sourced,”

The Travelling Gourmet TM says, “Save the world! Keep calm and eat yumeat™’s plant-based Bak Kwa!”

Bak Kwa 20220215_211001_resized

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14 February 2022 – The Vinexposium group’s flagship event opened at Paris Expo Porte de Versailles this morning, marking the return of large-scale trade events after a two-year hiatus caused by the vile china virus. The official opening ceremony, attended by Mr Julien Denormandie, French Minister of Agriculture and Food, launched the three-day exhibition punctuated by tastings, business meetings and the major reunion of every strand of the industry in Paris this February.

The Minister praised the courage and determination of the organisers and the attendees for staying focused in order to make the event a reality. He particularly wanted to send out a message of confidence to producers: “Rest assured that we are by your side to honour these wonderful products and a love of wine which I share and which I am delighted to see celebrated here at the exhibition”.

During the official opening ceremony, Rodolphe Lameyse, CEO of Vinexposium, stressed the significance for the wine and spirits trade of resuming business: “Wine Paris & Vinexpo Paris in February is a key date in the buying calendar. Today, we are gathered here in Paris and it is a huge pleasure to meet up once again. May the celebrations continue!”

As the first round of business meetings set the tempo for the first day, the prevailing mood throughout the exhibition aisles on the eve of the second day was one of joy.

“What a feeling to attend the first international wine fair after two years. Wine Paris & Vinexpo Paris is already a success because it stuck to its original program. It was a bold decision. Respect…” comments Ilaria Ippoliti, export director at Tenuta del Buanamico.

“It’s the right time of the year for buying Northern hemisphere wines and Paris is so easy to get to from the UK », adds David Gill, Specialist Sales & Wine Development at Kingsland Drinks.
Wine Paris & Vinexpo Paris continues through to 16 February at Paris Expo Porte de Versailles. The event is hosting 2,864 exhibitors from 32 countries, visitors from over 100 countries and a programme packed with 100 conferences, masterclasses and panel discussions.



Wine Paris & Vinexpo Paris is rolling out an impressive line-up of ON! events focusing on the issues and challenges facing the industry in terms of innovation, distribution, consumer trends and international development, alongside the customary tastings, including verticals.

WineTech Perspectives, the new area created in conjunction with La Wine Tech and Vinocamp, will host a series of impactful presentations in a range of dynamic and participatory formats.

  • Innovation within the wine & spirits industry will be the topic of a raft of conferences and panel discussions featuring experts from the fields of technology, trend research and analysis, digital communications and e-commerce. Vin & Société will present its first indicator of digital technology usages in the wine industry; companies providing sustainable and responsible solutions will share their knowledge of technology to foster a positive approach to wine; sommeliers, wine merchants and influencers will trade ideas and information about the new cues and practices defining the boundaries of the industry.

ON! also features a programme of high level masterclasses, so that attendees can get a taste of the quintessential characters of regions, appellations, products, brands and estates.

  • French and international wines will be honoured in a series of masterclasses focusing on appellations such as Alsace, Champagne and Languedoc; grape varieties including Melon de Bourgogne or Chile’s iconic Carménère; regions such as Centre-Loire and Italy’s Friuli; icons like Château d’Yquem; or international wines  such as Austrian offerings, Prosecco and Australian wines, featuring both the great classics and some new styles of wine.
  • The Vinexpo Challenge, Vinexposium’s historical tasting, will propose a blind tasting of 10 outstanding wines, hosted by Marc Almert, 2019 World’s Best Sommelier.

Market-focused conferences will offer insight into changes facing the industry:

  • The IWSR will provide the keys to “Understanding wine trends and the drivers of future consumption”;
  • A conference co-hosted by Jancis Robinson MW will ask: “Is it the end for glass wine bottles?”;
  • Covid-induced changes to distribution channels will be the topic of a debate by the Independent Wine Merchant Federation & the Professional Wine Merchant’s Organisation.

The hospitality industry will be the subject of conferences hosted by France Boissons, providing an opportunity to assess the consequences of COVID. The industry will also be spotlighted during the Chef & Sommelier duos organised in conjunction with the International Sommelier Association (ASI):

  • Xavier Thuizat, Head Sommelier at the Hôtel Crillon and Boris Campanella, Director of Gourmet Food – Executive Chef at the Hôtel Crillon (L’Ecrin gourmet restaurant);
  • Florent Martin, 2020 France’s Best Sommelier, Head Sommelier at The Peninsula Paris Hotel and David Bizet, Executive Chef at The Peninsula Paris Hotel (L’Oiseau Bleu gourmet restaurant)
  • Stéphanie Le Quellec, Chef at the La Scène** restaurant and Mathias Meynard, Head   Sommelier at the La Scène** restaurant, Paris

The Wine Talks, a lively, inviting panel discussion format, will pave the way for ground-breaking presentations delivered by passionate and exciting personalities on core issues faced by the industry:

  • Tomorrow’s issues and major social trends applied to wines and spirits will be deciphered by So Wine. The industry insight and trend analysis specialist will also share some good practice for navigating social media whilst complying with French advertising laws, the Loi Evin
  • A raft of prospective discussions on the future and issues facing French wines internationally will address the continual supply chain crisis, taxes on wine in the United Kingdom, wine in the face of climate change and the future of winegrowing worldwide.

The inspiring and dynamic spirits industry will also be a focus of discussion, with events including:

  • The IWSR conference on developments in the spirits market; a Saint James x Velier vertical tasting organised by Saint-James rums; masterclasses on the diversity afforded by an outstanding terroir bottled by the Québec craft distillers, hosted by the Quebec craft distillers’ organisation, and on Armagnac at its peak, curated by the national Armagnac marketing organisation (BNIA).
  • Zum Wohl!
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Subway Black Pepper Beef and Chicken Subs for CNY

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM reveals Subway’s…

MOUTHWATERING Black Pepper Beef and Chicken Subs!

This Chinese New Year of the Tiger, Subway Singapore invites families and friends to celebrate with the familiar flavours of Black Pepper Beef and Chicken, available in a sub, salad or wrap, between 19 January and 12 April. This succulent, juicy and yummie treat is great for both the young and old to enjoy, and can be paired perfectly with the all-new Peach Oolong Cookie. 


Revel in the rich, aromatic and tasty flavours of Black Pepper which for decades have brought families and friends together to celebrate occasions. Now available in your choice of sub, salad or wrap, the deep yet sweet aromas of the Black Pepper Sauce mixed with Subway’s signature succulent beef steak or chicken strips is set to tantalise your taste buds with a mild peppery punch. Like every good meal, adding the right crunch and drizzles elevates the dish and the Black Pepper chicken or beef goes best with our signature Old English Cheddar, Lettuce, crunchy Cucumbers, Corn Niblets, Onions, juicy Tomatoes and a drizzle of creamy Mayonnaise. You can also get creative and make it your own Sub with the wide variety of sides, vegetables and sauces available. Have you noticed that in many K-Drama shows that the characters are eating Subway subs a lot? 

As the flowers bloom in spring, add some floral and fruity sweetness to your year with the all-new Peach Oolong Cookie. I love cookies! Combining finely ground oolong tea leaves with bursts of peach essence, the Peach Oolong Cookie is the perfect treat that cuts through the rich flavours this season. The cookie is also not overly sweet.

Available in both Beef and Chicken, The Black Pepper sub, salad or wrap and the brand-new Peach Oolong Cookie will be available at all Subway Singapore restaurants from 19th January and across delivery platforms GrabFood, FoodPanda and Deliveroo from 24th January. Prices are as listed: 

  • Black Pepper Chicken sub is $7.30 for a 6-inch and $12.30 for a footlong 

  • Black Pepper Beef sub is $7.90 for a 6-inch and $12.90 for a footlong

  • Peach Oolong Cookie is $1.40

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Kettle Gourmet Popcorn with Local Flavours!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM highlights…

MARVELLOUS popcorn with unique local flavours like Fish Head Curry and Nasi Lemak! No mundane Sour Cream and Onion here.

The Kettle Gourmet’s Chinese New Year and Valentine’s Day box – Happiness and prosperity come in twos


Singapore, 18th January ‘22 – Singapore-based F&B startup, The Kettle Gourmet is going two for two with the launch of their Limited Edition CNY Gift Box Combos, and the Valentine’s Day Box Combos.

With just $24, you can usher in 2022 the Chinese New Year of the Tiger, and enjoy 8 of your favourite flavours inspired by local delights such as Nasi Lemak, Chilli Crab, Kaya Butter Toast, Pulot Hitam, Chicken Floss and Fish Head Curry,  from The Kettle Gourmet with The Limited Edition CNY Gift Box. The box comes with a commemorative CNY 2022 sleeve and a customised handwritten card to personalise your blessings. The Chilli Crab Popcorn is tongue tingling spicy and really has the flavour of Chilli Crab. My favourite restaurant for Chilli Crabs is Roland’s and it was Roland’s Mum who created the original Chilli Crab in 1956.

The Valentine’s Day Box Combos start at $14 with two mini, and two regular packets – perfect for sharing with hot dates or your loved ones! Along with a customised handwritten card for us to put in words you might be too shy to say, the commemorative Valentine’s Day sleeve has a heart cutout for you to mark the special day in style.

Founder and CEO of The Kettle Gourmet, Zac Chua and his team have been working meticulously to distill the myriad of local delicacies into each bite of their popcorn. With their latest creations: Pulut Hitam, and Fish Head Curry being huge successes.

“As we continue to crack the code across local delicacies and palettes, we want our popcorn to be a mainstay for any celebration. You don’t have to be in a cinema to enjoy popcorn, it is for all occasions.”

The Kettle Gourmet aims to introduce new flavours, with Peking Duck in the works and other exciting ones to be revealed as the year progresses. The Kettle Gourmet will continue to come up with unique art and designs for their box sets, to make each celebration and unboxing, an experience unto itself.

The CNY Gift Box Combos and the Valentine’s Day Box Combos are available here and delivered within 1 day. Businesses and individuals who wish to contact The Kettle Gourmet can drop a message at or a line at (65) 9159 2303

About The Kettle Gourmet:


The Kettle Gourmet is a Halal-Certified Gourmet Popcorn manufacturer and distributor that focuses on B2B sales through their unique local flavours and quality ingredients. Their popcorn is non-GMO, air-popped, no trans fat, freshly baked daily.

They have flavours such as salted caramel, chocolate, nasi lemak, kaya butter toast, chilli crab, chicken floss.

Available online @ [Spend $30 gets you free delivery, island-wide]

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SIA has new brand campaign to woo back travellers!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM highlights…

MARVELLOUS SIA’s new brand campaign…

Singapore Airlines (SIA) has launched its new brand campaign, titled “We Look
Forward to Seeing You in the Air Again”
It kicks off with a 30-second video, which follows a group of travellers at various
stages of the trip from their home to the aircraft. They levitate as they make their
way to the airport, embodying the ease with which they navigate the new and
reimagined customer journey. The weight of restrictions lifts from their shoulders as
they float through the airport. The video ends with the travellers comfortably settled
in their aircraft seat, once again experiencing the world-renowned Singapore
Airlines service and looking forward to the joy of flying to their destination.
This promises customers that they continue to enjoy an enhanced travel experience
with Singapore Airlines, despite the myriad changes brought about by Covid-19. It
assures them that SIA has introduced a suite of health and safety initiatives with
their safety and well-being in mind, giving them confidence and peace of mind as
they fly again. It alludes to efforts to provide a seamless customer experience,
especially when travelling in the new normal. The video is on SIA’s website, as well as its Facebook, Instagram and
YouTube pages. It also debuts to a global audience via online and international
broadcast channels. The campaign will also be extended to print advertisements
and out-of-home media.
The video features elements from SIA’s new sonic signature, the Sound of
Singapore Airlines, based on SIA’s new Batik motif.
Ms Lau Hui Ling, General Manager Brand and Marketing, Singapore Airlines said:
There is understandable excitement about the long-awaited reopening of
international borders, and many of our customers have eagerly begun to make
travel plans once again. We understand that during this time, some may still be
concerned about the in-flight and on-ground experience. With this video, we hope
to reassure our customers that their well-being is our utmost priority, and that we
significantly enhanced the travel journey with their comfort in mind. We can’t wait
to welcome our customers back on board!

Despite the horrible china virus wilfully spread by vile china worldwide, SIA is back! With the milder Omicron virus variant taking over from Delta, I predict that the horrible china virus is slowly going to vanish in the near future. The Travelling Gourmet TM says: Singapore Airlines, you are a great way to fly!

• Check for updated travel information before you fly Customers can check for
updated travel advisories of their flight itinerary, pre-departure Covid-19 test
locations and transit information among others, via our one-stop Covid-19
Information Centre.
• Digital in-flight menu Customers can preview their in-flight food, beverage,
amenity and snack offerings before their flight via our digital in-flight menu up to
eight days before their flight. This enhances the travel experience while minimising
contact with common surface areas on board. The menu is also available in-flight
through the onboard Wi-Fi*.
*Wi-Fi is available on board on all aircraft except the Boeing 737-800 NG.
• Pre-booking of meals First Class, Business Class and Premium Economy Class
customers can choose to pre-book their in-flight meal choices up to 24 hours
before flight departure via Manage Booking. First Class and Business Class
customers on selected flights can choose to Book the Cook up to 24 hours before
their departure under Manage Booking.

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Impossible Pork launches in Singapore

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM tastes and tells you about…

MINCED Impossible Pork and more made from plants! Impossible Pork is made from Soy Protein, Coconut Oil, Sunflower Oil, Soy Protein, L-Glutamic Acid, Vitamins like B1, B6, B2 (Riboflavin)and Minerals.

Impossible Pork officially launched on November 18, 2021 in 39 restaurants across Singapore, including Tim Ho Wan, Empress Singapore, Little Elephant Thai Bistro and TungLok Group. 

Impossible Pork has also been launched in restaurants in Hong Kong and the US.

Impossible Pork is the third product from Impossible Foods to outperform its animal counterpart in a consumer taste-test. Made for those who love the juicy taste of minced pork, Impossible Pork is packed with protein, fewer calories, 59% less total fat and zero cholesterol compared to USDA 70/30 ground pork, so you can now feel good about making a choice that’s better for your plate and your palette.

With the flavour and sizzle you know and love, Impossible Pork Made From Plants has already won over meat-lovers in Hong Kong. Incredibly more than half of the 200 surveyed in Hong Kong preferred Impossible Pork Made From Plants. The survey found that 54% to 46% preferring Impossible Pork over ground pork from pigs. Impossible Pork scored higher on all attributes tested, including overall liking, appearance liking, flavour liking, texture liking, and purchase intent. 

I found the many dishes I tried to be tasty. However, Impossible Pork on my palate tastes only 80% like real pork from pigs. Nevertheless Impossible Pork is a tasty and good addition to the menu and people who prefer vegetarian options now have more choice. Critics mention the many ingredients like genetically modified Soy Leghemoglobin which gives the meaty flavour and cultured Dextrose. One good point it that there is no cancer causing palm oil.

Compared to pork from pigs, Impossible Pork uses 85% less water, 73% less greenhouse gas emissions and 82% less land.

Dr. Michael Lim The Travelling Gourmet TM was pleased to taste:

Empress Braised Dong Po Impossible Pork Belly with Golden Mantou – The presentation is good but the fibrous texture of real pork from pigs is not there.

Prive Impossible Pork BBQ Ribs – With a Lemongrass stalk to represent the bone, it was tasty but again lacked the fibrous texture of real pork from pigs.

Three Buns Impossible Hog Burger – Good flavour profile with Soy, Shellfish, Mustard, Eggs, Milk, Sesame, Pepper and Gluten

Tung Lok Signatures Braised Beancurd with Minced Impossible Pork in Spicy Sauce – Nice dish as Impossible Pork mimics real minced pork from pigs with the right seasonings very well.

Madame Fan Sweet and Sour Impossible Pork, Lychee and Pineapple – a tasty dish with good flavours.

Tanuki Raw Impossible Pork Menchi Katsu Don – nice flavours and tasty but again the fibrous texture of real pork from pigs is missing.

Little Elephant Thai Bistro Makua Yao Stir Fried Eggplant with Minced Impossible Pork – a very yummie dish and the minced Impossible Pork tastes very close to real minced pork from pigs due to the artful seasoning of Thai Nam Pla Fish Sauce, Chilli and Garlic.

Da Paolo Gastronomia Impossible Pork Pie – A good pie with soy, nuts and allium and nice crispy pastry. Black and white sesame seeds on top add extra aroma.

Impossible Pork Pie 20211202_191504_resized (2)

Impossible Bak Kwa – Not too bad but lacks the oomph of real Bak Kwa from pork from pigs.

The horrible china virus which vile china wilfully spread worldwide has affected us all but…

The Travelling Gourmet TM says: Keep calm and carry on eating! Stay healthy!

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International Italian Cuisine Week Singapore!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM highlights the…

MARVELLOUS International Italian Cuisine Week Singapore Edition from 22-28 November 2021.

Multiple events, both in-person and online, aim to introduce Italy’s wonderful gastronomic culture and eclectic flavours to the people of Singapore. The week will include special promotions involving Italian restaurants, food, and wine marketplaces, and online platforms, with workshops and cooking classes, wine and food tastings, stellar dinners, and charity projects. Discover the Italian cuisine is  more than just Pasta and Pizza. As a Wine Judge at Vinitaly in Verona many times, and from my extensive travels in Italy from Puglia to Sicily and more, I fell deeply in love with Italian cuisine, Italian wines, culture, history and Italy. It is also fascinating that every region of Italy has its own distinctive cuisine and pasta.

According to the new Italian Ambassador in Singapore, H.E. Mario Andrea Vattani“Singaporeans are more and more curious about Italian food, and they have a very broad view of culinary culture, which goes from top restaurants to lively hawker centers. As Italians, we experience the cuisine as an open language. This allows us to move freely within the richness of our own regional and territorial identities. I believe that this particular approach to our own varied heritage resonates with Singapore, a truly international hub of comparison and coexistence between flavours and cultures”. The affable Ambassador added, ” Singaporeans have a very open mind on cuisine. Italian cuisine is something real and its joyful, wholesome and healthy!”

Italian Ambassador Mario 20211115_130054_resized

The Italian Ambassador Mario Andrea Vattani and Dr. Michael Lim The Travelling Gourmet TM at the launch of  International Italian Cuisine Week (Note safe distancing)

One result of the horrible china virus pandemic is that more and more Singaporeans are cooking at home and what better cuisine to cook and enjoy than Italian cuisine! Italian cuisine is joyful, wholesome, tasty and healthy!

This whole week of Italian culinary heritage is presented by the Embassy of Italy in Singapore and  promoted by the Italian Trade Agency (ITA), and supported by the Italian Chamber of Commerce in Singapore (ICCS), the Italian Academy of Cuisine – Delegation of Singapore (AIC), APICS (Italian Cultural Center Singapore), IWG (Italian Women’s Group), and other partners (chefs, restaurant owners, importers, distributors, producers, e-commerce).

Here is a brief list of the major events:

17 November (Preview) – Online cooking class at Casa Barilla, presented by Italian Women’s Group with Barilla’s Executive Chef Andrea Tranchero. Proceeds will go for charity.

18 November – Official Opening of the 6th Edition of the “International Week of Italian Cuisine” by the Ministry of Foreign Affairs and International Cooperation, Luigi di Maio. The event will be streamed on the Italian Ministry of Foreign Affairs and International Cooperation Youtube channel from 11:00 am to 12:00 am (Rome Time) at the following links:



21 November (Kick-Off) – “A Taste of Italy” Sunday Luxe event, presented by the Embassy of Italy in collaboration with At-Sunrice Global Chef Academy. The Chefs who will take part in the event:


Dr. Michael Lim The Travelling Gourmet TM and Executive Chef Angelo Ciccone of Regent hotel

  • Angelo Ciccone, Executive Chef at Regent Hotel. My good friend Angelo is a very good Chef and I love his Basilico ristorante at the Regent and also his Delicatessen called Dolcetto.
  • Michele Greggio, Executive Chef at Pan Pacific Hotel
  • Fabio Granata, Executive Sous Chef at St Regis Hotel
  • Simone Fraternali, Chef-Partner at Solo Ristorante

22-28 November

  • Italian Street Food Week, promoted by the Italian Trade Agency
  • E-Commerce Fair Price initiative, promoted by the Italian Chamber of Commerce in Singapore
  • Special offers of Italian products on the online shops of selected importers and distributors.

More information about the promotion and special offers can be found on the distributors’ websites:

  • Campari Cocktail Experience. A list of selected bars and restaurants will be offering Campari cocktails. More at:

23 November – “Dining with Stars – CIAK Si Mangia!” Italian Cuisine in Cinema (Zoom Live Course), presented by APICS. The webinar will be available at:

27 November – “An Italian Night with Countess Massimilla di Serego Alighieri”, presented by APICS. The event will be streamed via Zoom:

Interview with Ilaria Bertinelli on “Modernity of typical Italian products”, promoted by the Italian Academy of Cuisine:

From 28 November onwards – Italian-focused content and classes with various Young Chefs & Private Chefs, at At-Sunrice Global Chef Academy.

The Travelling Gourmet TM or Il Turista Buongustaio says, “Keep calm and keep enjoying Italian food and wines!”

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