The first night of my Singapore trip our hosts took us for dinner at a restaurant called Candlenut Kitchen that was located in a budget hotel in a residential area. I thought it was weird until I got the back story, met the chef and saw that all the patrons were locals not tourists. Self-trained chef Malcolm Lee is both owner and chef of the restaurant which serves Peranakan cuisine with a modern twist. Peranakan is unique to Singapore and is the result of intermarriages between the local Malays and immigrants from China and India. As a result, the culture and food of these ethnicities has come together to create a heady melting pot of cultural flavors using a blend of spices, curries and herbs. One of the dishes he called both rat tail and snot noodle because of shape. It was delicious but I told him the chef he needs to come up with a better name. For dessert my friend Sandra, a vegetarian, had Chef Lee’s homemade sesame ice cream which tasted like peanut butter. That alone is worth a visit.
My 2012 in Airport Codes
FLL-TPA-LAX-MIA-POS-TAB-POS-MIA-LGA; JFK-FRA-SIN-NRT-LAX-SJC; MRY-LAX-YYZ-LAX-ITO; KOA-HNL-LAX-PHX-LAX-JFK-DOH-BOM-HYD-BLR-IXE-BLR-MLE-DOH-JFK; LGA-YYZ; ERI-DTW-FLL;PBI-IAH-LAX-JFK-CDG-JFK;LGA-YYZ-LAX-JFK;EWR-YTZ;YYZ-MCO-ATL-LAX-DEN-LAX-JFK;LGA-DTW-ERI-CLE-LAX-SAN-LHR-VCE-LHR-YYZ-LHR-LAX-DTW-ERI-CLE-LAX-JFK;LGA-YYZ-ICN-DPS-ICN-JFK-LAX-SYD-DRW-WWL;ASP-ADL-KGC-ADL-SYD-LAX-JFK-LAX-ORD-YYZ-PBI-YYZ; ERI-CLE-LAX-MIA-PTY-MIA-YYZ-DTW-PBI. Here they are using FlightMemory.com (nice visual maps). Wow! I can’t believe another year has flown by – quite literally. 2012 was arguably my best year professionally…