OFF THE VINE: Salivating S'pore just cannot wait

<p>Gourmets in Singapore are salivating at the news that bon vivant </p><p>and cordon bleu chef Peter Snell will be transferring from Hong </p><p>Kong. </p><p><BR><BR> </p><p>Peter has earned a huge reputation for his innovative barbecue cuisine, </p><p>which includes drunken tandoori chicken on platter, drunken prawns on </p><p>stick, drunken lamb on spit, and, occasionally (perhaps because cooking </p><p>sherry these days is so tempting), drunken Peter on kitchen floor. </p><p><BR><BR> </p><p>Culinary matters aside, the cherubic chef will be heading up the Asia </p><p>Market Intelligence operation in Singapore, and observers say this is </p><p>good news for Singapore. Not only will it bring market intelligence to </p><p>the Lion City, but it will also bring a welcome change from the fish </p><p>head curry and Hainan chicken rice that we've all been choking on for so </p><p>long. </p><p><BR><BR> </p>

by | 06/09/2000