(14 July 2011)
The kitchen is a world all on its own. It has its own rhythm, sound and time. It has seen faces come and go, rites of passage in its stoves, and masterpieces heralded by sonorous and rain-like sounds of thick stews and sautés. Within it lie silent witnesses to the ebb and flood tides of a family’s ever-changing circumstance – pans that may have fried best portions of meat or boisterously smelly dried fish, pots that may have boiled intense soups or glutamate-rich instant noodles, and ladles that have become sticky with clinging rice or have hit and scraped several pot bottoms.