A friend of mine texted me the other day. “Only you would put a curry puff in your editor’s note!” 

Actually, that was Mags, the designer’s idea. But hey, it’s something I probably really would do. I love curry puffs. I love Old Chang Kee – fresh and piping hot. Pastry cooked to golden perfection, crumbly and crunchy, the curry filling spicy and potato creamy – YUM! I can easily eat three at a go. Just ask any of my ex-colleagues. They’ve watched me dropping crumbs all over my keyboard while munching and writing stock market roundups. I’m a rather messy multi-tasker. 

Anyway, back to curry puffs and food, July’s special report on Asia’s Top Chefs was particularly fun for me. Seriously, how can food not be fun? Especially when it’s part of my responsibilities as Editor to thoroughly research the special reports we’re publishing :) 

So, after reading the first draft of Adrianna Tan’s story, I decided that I really had to fact check her article. Luckily for me, I happened to be going to Bangkok the following weekend. I got myself into a cab and went over to Bo.Lan for dinner. 

Let me just say, I ate and ate and ate and ate … The food presentation was absolution gorgeous and everything tasted phenomenal. I don’t consider myself a gourmet foodie – I’m the OCK (Old Chang Kee) Girl. But for that evening, I was persuaded that there was more to life than deep fried pockets of curry. 

Writing this blog is making me hungry. Hmmmmm, feels like the perfect time for a snack. Gee, I wonder what I should get … perhaps, possibly, yeah I think so – it’s CURRY PUFF TIME! 

Later.