What's cooking in my kitchen

Bamboo sushi mat (wrapped in cling fill), measuring cup, japanese vinegar, sushi rice, japanese mayonnaise, Nama Misoshiru Asage instant miso soup, roasted sea weed, miso paste, grounded chilli, kikoman soya sauce, wasabe, soya beancurd, dashi or fish stock, wakami (dried seedweed), spring onions

Avocado, cucumber, carrot, crabmeat, cooked eel in dark sweet sauce, fresh tuna or salmon (Albacore tuna as a substitute...forgive me Japan)

There are many reasons why Singapore is a must on your list of travels. Besides its tropical climate, its diversity of culture, it is also a gourmet paradise with mouthwatering varieties of local cuisine comprising of Chinese, Malay, Indian, Peranakan and Eurasian foods. As well there are a wide choice of excellent international cuisines to satisfy any discriminating palate.

I am especially fond of Japanese cuisine and one of my favorites is

Shima at Singapore Island Golf Club in Sentosa. The Chef is apt to prepare a scrumptious meal which never ceases to surprise me. Tetsuya at Goodwood Park hotel is popular for their set lunch menus that are well priced and the newly renovated Sushi Tei at Paragon shopping center serves casual Japanese cuisine with affordable prices.

Inspired by my recent visit to Japan, I made my first attempt at homemade assorted sushi served with miso soup. I think I scored 8 out of 10 when it comes to taste but I have yet to master the skills of how to roll up a sushi!

Singaporeans love their grubs and it is reflected in the way that they greet you.

This is a typical example of how you are greeted here:

"Hi, Lu hoh boh? Chaik pah boy?"

Hi apa Kaba? Sudah makan?
"Hi, how are you? Have you eaten?"