Salmon bagels

I like salmon bagels; they are my default choice when it comes to getting these bagel sandwiches in one of those bagel breakfast places. I imagine that sort of cuisine came from America and somewhat spread to Australia and was popularized over the world. Unfortunately, it’s really difficult to get good smoked salmon and good, thick, dense bagels.

Likewise, it is so difficult to find good hummus in Singapore. But a Lebanese friend inspired me to consider just making it myself – after all, most of the ingredients are easily available in Singapore and it really doesn’t take that much work.

When we complain about the authenticity of food in a place, and we compare foods across different places (such as Ramen in London vs the ones in Singapore – despite it actually being Japanese cuisine), we are enjoy the fruits of a globalised economy and culture. We often take that all for granted.

At the same time, we naturally pick and choose specific dishes we like while forgetting that within a single food culture, there are various different dishes that are counter-balancing each other to help maintain one’s health. Perhaps it is necessary for me to go beyond the salmon bagel and consider more salads instead – the ones with less dressing of course.