Canapes and anecdotes add up to a feast at Fuchsia Dunlop’s Salon session

SINGAPORE – Renowned food writer Fuchsia Dunlop has given a great deal of thought to what her last meal might be. 

At a Salon session for the Singapore Writers Festival on Nov 9, the British author spelled out a detailed menu: “I would have something like a red braised dish, like red braised fish or fatty pork, something very rich with a lovely dark gravy, made in Hangzhou probably, because they do red braised foods there. I would have a seasonal vegetable, Sichuanese winter rape shoots, simply stir-fried, utterly delicious – you can’t imagine how delicious they are.