Qualche giorno fa la Guida Michelin ha presentato ai foodies di Singapore la sua nuova edizione e la sorpresa della serata è stato il riconoscimento della Stella allo chef Chan Hon Meng per il suo piatto Hong Kong Soya Sauce Chicken Rice and Noodle.

Cosa c’è di strano?

Il piatto costa S$2, l’equivalente di 1 euro, ed è servito nel Chinatown Complex, uno dei numerosi posti di Singapore dove diversi stalli preparano e offrono cibo a buon mercato che poi viene consumato seduti su panche comuni. La bancarella di Chan è la prima ad entrare in un mondo storicamente riservato troppo spesso al lusso, alla complessità culinaria, alla ricerca di raffinatezza esasperata: questo cambiamento – prima volta nella storia della Guida – è gran bella scelta.

Foto? Scatti fatti in questi ultimi 3 o 4 anni nella Chinatown di Singapore e il filmato di Michel su Chan …

Duck in Bugis

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It has been more than fifty years since I began traveling across the world — and the seven seas — for work or for pleasure, always with a Leica M camera close at hand. The camera has never been an accessory; it has been a constant companion, a way of observing, remembering, and making sense of the places and people I encountered along the way. I started keeping this kind of journal some time ago, not as a diary in the traditional sense, but as a space where images and words could meet. This is not a publication driven by schedules or algorithms. At times I disappear for long stretches; then, inevitably, I return with semi-regular updates. Publishing, for me, is a mirror of my state of mind and emotions. It follows my rhythm, not the other way around. You have to take it exactly as it comes. Every photograph you see here is mine. They are fragments of a life spent moving, looking, and waiting for moments to reveal themselves — often quietly, sometimes unexpectedly. This blog is not about destinations, but about presence. About what remains when the journey slows down and the shutter finally clicks.

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