Seems like the Sino-Italian exchange continues to this day long after our beloved ta mee became linguini and mee pok morphed into fettuccini.
In honour of gastronomical collaborations, our initial idea of cheese-and-wine CNY, which evolved into a teochew muay supper concept (both of which did not materialise), became a local fare punctuated with European flavours affair.
OK, OK ... it was ciabatta and curry.
The result was chewy and light ciabattas enlisted into the service of spicy chicken curry as a gravy scooper and spice-negator. It was the perfect pre and post blackjack dish.
No comments:
Post a Comment