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Singapore food fest at Taj
 There's a reason why food is high on the agenda of every visitor to Singapore. For there are few countries where an array of creative culinary styles -- lndian, Malay and Chinese -- combine with such mouth-watering synergy as Singapore. The Golden Dragon, Taj Coromandel, and the Singapore Tourism Bonrd will present their rich culinary heritage in the Taste Singapore! food festival which is on till February 29, 2004.
"A foodie in Singapore is quite lost for choice," says P K Mohan Kumar, General Manager of Taj Coromandel. "There are so many eateries, all of high quality, jockeying for pride of place, offering every imaginable aroma and flavour. We wanted to bring that richness and those overwhelming tastes to Chennai's diners."
The festival, for lunch and dinner, will let patrons choose from an a la carte menu of 17 slgnature dishes. These include the ever-popular satay, peanut sauce and tender chicken on barbecue sticks, and rojak, a Singapore salad with a variety of fruits, vegetables and optionally seafood. Also on the menu are laksa, a delicious thick and spicy soup based on coconut milk, and poplah, Singapore's version of the spring roll.
Chefs Myrna Wong Ying Lan and Ling Wen Tin from Singapore will be overseeing the entire culinary department, and the Golden Dragon will be redecorated with special table nunners and banners to resonate with the appropriate ambience.
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