2013 is already here and looking back at 2012, I can say that it had been a wonderful year of discovering new tastes and flavors and this is my tribute to what was a delicious year.
January
Singapore is a foodie’s heaven with many different cuisines and delicious dishes. From the satay, to Hainan Chicken Rice, to even cold taho, and yam pudding. I choose to highlight Yum Cha’s delicious Three-egg vegetable dish. Not only were the vegetables a delicious break from all the rich food I had (since it was Chinese New Year), it had great savory flavors thanks to the century and salted eggs.
February
Hong Kong is another food lover’s dream city and my February visit gave me a taste of Delicious Kitchen’s Double Pork Rib Rice. Forget the dim sum, forget the fancy restaurants, Delicious Kitchen’s trademark dish offers crispy, sweet, and salty fried goodness that one definitely won’t mind standing in line in the cold for.
March
Ok, this is a bit of a cop out since it is not just one dish, but La Crema’s dessert buffet has got to be the most decadent buffet experience ever. On the menu are delicious dark chocolate oatmeal cookies, really moist chocolate cakes, plus other sinful treats.
April
My first trip to Siem Reap opened up my eyes to a food world that was both familiar and new. Familiar were the layers of flavor one gets from Vietnamese and Thai cuisine, it was new thanks to the more subtle flavors of Khmer cuisine married with French techniques (Case in point are the delicious breads). But I have to say the most memorable flavors I had during the trip was this Mango and Pork Salad at the Grand Soluxe Angkor Palace that was similar to a tangy Thai salad, but with the fattiness of the pork.
May
May is the month were people hit the beach and what could better to eat at the beach than a nice Kinilaw. Add in some nice grilled pork belly and you get Sinuglaw, the fatty charred pork adds a level of smokiness that compliments the clean flavors of the tuna, kalamansi, and vinegar.
June
I have to admit that I love truffle and cannot get enough of it. And when Carmina hosted a wine and cheese dinner and brought out her jar of truffle honey, I was immediately in heaven and sold my waistline to the devil. Seriously, wine plus cheese, plus truffle honey equals lots of good eating.
July
I love dim sum thanks to the sometimes unexpected kinds of dim sum that an eatery offers, and the Salted Egg Custard Bun of Hong Kong’s Little Sheep restaurant really made my Hong Kong Summer memorable. It was salty, sweet, and rich all packed in a delicate bun that oozes the custard as soon as one bites into it.
August
One often associates Red Mango as a yoghurt ice cream place, but poke a little deeper into their menu and you find the delicious Green Tea Belgian waffle. Red Mango’s waffle is crispy on the outside, yet warm and soft on the inside. The green tea adds a layer of earthiness and sweetness that is not overtly saccharine but still a delight on the palate.
September
I love it when cultures mix and match, and many thanks to Lifestyle Network’s Chef Sharwin Tee, the Canadian Embassy, and the Marco Polo Davao, I was able to taste my first Nanaimo. But it was not just an ordinary chocolate-flavored nanaimo as it featured a hint of Durian that truly complimented the richness of the dessert.
October
I love steaks but so far, New Orleans’ Blackened Ribeye Steak as prepared by executive chef Peter Ayson is still one of the best steaks I had. It was nicely crusted with Cajun spices lending a delicious peppery and crispy bite and the meat was tender and flavorful. That cow did not die in vain.
November
When one thinks of inasal, one usually turns to the poultry variety. But Bistro Selera went the extra mile and perfected inasal for pork ribs. I found these fatty, flavorful, fall-of-the-bone ribs irresistible yet the flavors were clean and highlighted the pork, unlike the usual roasted ribs that are drowning in sauce.
December
December has got to be the most decadent month of the year with lechon and other delicious fatty delicacies taking the limelight. This 2012 though I would have to give the fatty december food award to Bon Appetit’s Fois Gras. The fois gras is beautifully pan-seared and caramelized imparting a nutty flavor to the goose liver. Paired with the apple and greens, it was the perfect holiday dish, albeit not for the faint of heart and those watching weight.
I can’t wait to taste what 2013 will bring. My stomach awaits!
Follow me on Twitter and Instagram @kennethkingong for more foodie finds, travel tips, and random ramblings in and around Durianburg.
