During my visit to Singapore, I enjoyed some traditional cuisine. I used to be a very picky eater, but over the course of my travels, I’ve tried many new things. I’ve expanded my horizons and found lots of foods I enjoy. The cuisine in Singapore was no different. Over five days, I found many things I liked and many I didn’t. Here are some highlights. On my first night, I ventured to Jumbo, where I indulged in Singapore’s signature dish, chilli crab. Chilli crab is delicious. It’s eaten with the hands, so it’s a messy challenge, but definitely worth it. The best part is dipping the accompanying rolls, which are quickly deep-fried, in the sauce. The rolls have a nice little crunch and the sauce has a kick, blending together perfectly. One thing I was not a fan of is the Peranakan dessert cendol, which consists of red beans, green starch noodles, coconut milk and shaved ice. It was different, and I enjoyed a few spoonfuls, but it wouldn’t be my first pick. I did, however, enjoy the local Singaporean beer, Tiger beer, and I wish it was available in the States! Next up was a visit to a local hawker market, Maxwell Food Centre. This is a great place to enjoy lots of local dishes, including the famous chicken rice. I had enjoyed chicken rice at the Grand Hyatt’s StraitsKitchen, so I opted for char kway teow and fresh sugarcane juice. The noodle dish was exceptional and the juice was different but refreshing. Perhaps my most adventurous eating was sampling durian. One day while at lunch, this terrible smell wafted past our table. The best way to describe the smell would be to liken it to sewage. When the tour guide told us the smell was the local fruit durian, I immediately decided I had to try it. I’m not quite sure why, but I figured no fruit could taste as bad as this smelled. Well, I was wrong. Durian tasted exactly as it smelled, but I’ve been told its an acquired taste. Below, a picture of the outside and inside of a durian. (I’ll spare you the pictures of me trying the durian!) And, finally, on my last day in Singapore, I enjoyed the traditional kaya toast and eggs breakfast, another absolutely delicious meal. The soft-boiled eggs are mixed with black sauce and pepper. The kaya (which is a sweet spread, similar to jam, and green in color) butter toast is dipped in the eggs. The meal is accompanied by coffee. The locals joke that all they do in Singapore is eat and shop, and I was happy to take advantage of the eating part during my visit! Bon appétit! — Kimberly Krol, editor, circulation and public relations executive