Singaporean cooking class May 18, Bavel

by Silvana L.

62 years ago I was born in Singapore, where I lived with my family for 6 years. I can still remember the colours and smells of the fruit, vegetables and flowers on display at the markets there. It all came back to me when I stepped into the kitchen of Renee and saw what was cooking for lunch .

It was a walk through memory lane. Together with other members of the IWC and with the support of Renee, Siew Kien and Doreen, we were taught how to cook a lunch that consisted of: Curry Chicken, Mixed vegetables stir fry and Vietnamese spring rolls. I can assure you all that folding rice paper isn’t as easy as it looks! Everything was well organised and instructions were given with humour and clarity and it felt like coming home .

Recently I made myself a Singapore Sling and I imagined I was sitting in the lounge of the Raffles Hotel…. and with the words of W. Somerset Maugham: the essence of the beautiful is the unity in variety, I say Cheers to the Singaporean way of cooking! It was lovely!