Cambodia’s Saraman curry or cari Saramann is the richest of the Cambodian curries and the most complex. A cousin of the Thai Massaman curry and beef Rendang of Malaysia, its time-consuming nature makes it a special occasion dish for Cambodians, particularly in the Cham Muslim communities of Cambodia. The similarity between Cambodia‘s richest curry, Saraman … Read more
“I have no right to cook Thai food,” Australian chef David Thompson said in his opening remarks of a session on authenticity in cooking at The Future of Food forum, an Asia’s 50 Best Restaurants event, held in Singapore. “Bullshit!” would be the honest Aussie response of any sane person with a palate who has … Read more
Musings on the nature of tourism spectacles, performances that are artificially constructed and commodified for the tourist gaze, and the notion of authenticity when we travel. This is the metanarrative of my previous post, I suppose, so perhaps you’d better take a read of that one first, if this is to make sense. No matter … Read more