We haven’t been back to Bangkok for more than 10 years but it is not like we’d totally forgotten about it all this while as we’d booked flights and planned itineraries over the years but the trip never did materialise. We love the city but just not the social unrest which troubles the city, either from the reds or the yellows which happened from time to time. But I’m glad we finally had a chance to come back to this interesting city but seriously, we didn’t know what to expect. 10 years could change a person, lest a city. This time round, we’d decided to skip much of the usual tourist circuit of cheap shopping and street food (yes sacrilegious for Bangkok I know!) but instead, opted to experience how the city had grown and matured in other aspects of its culinary endeavors. Curious we are, but at the same time we were lost. Thankfully we have friends who frequent the city and it was not difficult to get recommendations. One place we saw popping up quite frequently on our “intel” was Water Library Brasserie @ Central Embassy.
Shooting this series of photographs is a love and hate relationship. Absolutely elated to be able to come face to face with these plates of delectables but the pain sets in when you can’t taste them. These are some of the entries for the “Hot and Cold Appetiser” category for the FHA Culinary Challenge, held in conjunction with Food & Hotel Asia 2012 just last week at the Singapore EXPO. The four-day event was well-attended by members of the trade as well as chefs from all over the world. I think the standards of the Culinary Challenge is very high, with participation from chefs from all over Asia as well as representatives from the major culinary institutions from the region. Here’s a really small selection of the pieces which I felt are really outstanding in terms of presentation. I can’t comment on their taste and unami-ness but some of them really scored in their visual appeal.
And thankfully, I was sufficiently sound to note the composition of most of the pieces, in hope that some of these presentations could be replicated in our own very kitchens. Be inspired.