On the Road

Over the past two decades a network of friends and colleagues has made traveling in foreign lands possible. Some are officially in the travel business, and others just wanted to share their homeland. I usually start and finish my Southeast Asian travels in Singapore. It’s the gateway to Asia: so well organized, you can count on everything going smoothly there. The first “culinary immersion tours” I led to Southeast Asia were hosted there. Those were hugely successful in part due to Janet Chee, my logistics authority. She is always a step ahead of our group and has become a close friend. I can rely on her to steer me to the best place for Champagne Pork Ribs (Por Kee Eating House) or the hottest dance spot (St. James Power Station). Joseph Wellesley, our main guide, was a calming presence, answering every question with a smile. Gary Low, the consummate professional driver, safely ferried us in the lap of air-conditioned luxury. The Singapore Tourism Board stepped up to the plate, helping me lead my first tour—simplifying logistics, reducing unnecessary costs, and supporting me whenever requested. They are top notch, and their Web site is a great resource. Recently, I’ve worked with International Enterprise Singapore, bringing food professionals to Singapore for journeys of discovery. The country’s food manufacturing and quality control capabilities are exceptional.