Word: seafoods
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...sample the truly refined subtleties of Peranakan food and its interplay of influences, head for the Blue Ginger restaurant, tel: (65) 6222 3928, in the city's Tanjong Pagar area. Blue Ginger is known for seafood, and the specialty of the house is shelled crayfish, deep-fried and topped with a cloyingly sweet, caramelized peppercorn sauce. Served with rice, it ought to be accompanied by Chinese water spinach, cooked in a chili-infused shrimp paste known as belachan. For dessert, go for the sago gula melaka, a mixture of boiled sago, warm coconut milk, palm sugar and shaved...
...drilling could impact the marine environment. The oil industry uses seismic blasts as part of initial exploration, and environmentalists fear that sound waves could harm nearby fish. But if there were an accident on the scale of the Valdez in Bristol Bay, where more than 40% of all wild seafood consumed in America is caught, the result would be not just an environmental disaster, but also an economic one. The Bristol fisheries bring in over $2 billion to the Alaskan economy annually - losing the bay even for a short time because of a spill would be "devastating," says Colburn...
...Blumenthal had voluntarily closed down The Fat Duck for two weeks - losing an estimated $145,000 as a result - while testing was carried out. After getting the all-clear from authorities, he reopened it on March 12, but kept seafood off the menu, just in case it would prove to be the culprit. The three-star restaurant is known for its inventive menu that includes scrambled egg and bacon ice cream, and snail porridge. Its 17-course set menu costs $180 and can take three hours to complete. (See pictures of the perfect steak...
...center of the country's restaurant scene is Sjávarkjallarinn (Seafood Cellar). Housed in the capital Reykjavík's oldest underground storeroom, which served as a stable in the late 18th century, the restaurant is known for its fusion of Asian flavors (think kaffir lime, star anise and yuzu) with fresh Icelandic fish, served within hours of being caught. The menu changes twice a month and recently included enticing entrées like a blue lingcod seasoned with red ginger, wasabi and shiso (a minty herb), and crispy salmon with soybeans, saffron and parsley. Other dishes, like...
...Prawns and langoustine must be fished out of glass jars. Almond-and-lime skyr, a strained Icelandic cheese, is served on a banana leaf, wrapped like a present with bows and cellophane paper. The elaborate packaging is charming, but ultimately unnecessary: flavor and freshness make a meal at the Seafood Cellar a gift in itself. For details, see www.sjavarkjallarinn.is...