What is a Food and Hotels show without food tastings, right? I guess that is the other part of FHA that I look forward. Food producers from around the world, be it processed or fresh gather at Singapore Expo every two years to showcase their best and latest products. There is no shortage of amazing food from the exotically expensive Alaskan King Crabs right up to the mundane milk and even rice.
Every exhibitor worked hard to dazzle the potential buyers from around Asia with the best that they offer and some even go as far as employing the best chefs even if it’s just to try to sell certain cooking sauces like Singapore’s Kwong Cheong Thye or just to promote their ethnic food like the Korean and Japanese pavilions.
To me, they succeeded, at least Kwong Cheong Thye did. I think that is the best fried noodles that I have ever tasted ever and being a huge noodle fan. That is saying something.
Of course, besides cooked food… there were some raw food being offered, including the unusual fingerlime from Australia who really did surprise me with its flavor and pop; the Canadian pork (yes, pork from Canada) that is simply both tender and carries a slight non-overpowering taste… or the unusual sun-dried and wine-cured meat from Vasilou Deli, Cyprus.
And I think of all the shows that I have been to, this is the first time I have been told not to photograph their “product” as a Belgian chef told me sternly about the handmade gelato he made for me to taste, “No… No… this is bad composition.” and I happily obliged the artist in this case. There are no photos of the particular creation of his. Although I did not photograph the gelato itself, I can safely attest that the yogurt-based gelato layered with fresh-fruit and topped with peanuts and chocolate sprinklings tasted marvelous.
… to be continued…