Food for Thought

SINGAPORE - The cuisine in Singapore was fabulous with plenty to eat for vegetarians and carnivores alike. Fruit of all types was numerous and ran the gamut from the ordinary (pineapples, mangos, and kiwis) to the unusual (dragon fruits, sour stumps, and durians). There was seafood aplenty, which was often handpicked by the eater from tanks resembling those found in an American pet store. One evening we ate a monstrous crab covered in a spicy but slightly sweet red chile sauce. Singapore is apparently famous for this dish, and as a native New Mexican with highly evolved chile genes, I highly recommend it. Numerous cultures are present in Singapore and one can sample Indian, Malaysian, Chinese, Philippine, and other southeast Asian styles of cooking.