A Great Singapore Dish: Singapore Zest

The NY Times is featuring  a dish offered at the restaurant Marc Forgione in Tribeca, NYC called Singapore Zest.

Here are a mess of lobsters for Father’s Day dinner: a pure American take on a Singaporean classic, chili crab. A fiery stew of sweet lobster and butter, hot sauce, ginger and lime, it is meant to be eaten with a fork, fingers and immense slabs of buttered toast. It tastes best when eaten outside in the throbbing heat of summer, with humidity hanging heavy in the air and the beer in the cooler so cold that it has little flecks of ice in it.

http://www.nytimes.com/2012/06/17/magazine/chili-lobster-for-fathers-day.html?hpw

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