The Angmoh and I travelled to India and Singapore in October 2013. It was our first overseas trip together and he was keen to check out the country from which his girlfriend was. Of course, meeting the Singlish-slurring family members was inevitable. On the good side, there was new food to try, with an almost inexhaustible variety to choose from.
The first night in Singapore was a brief stopover before moving onto India, but packed a hell of a punch nonetheless. The Angmoh met 9 family members and sampled over fifteen types of local fare. My relatives went all out to welcome the foreigner. My brother and sister-in-law took us to Bedok Central for a classic carbilicious Singaporean breakfast of soon kueh, chwee kueh, chee cheong fun, fish ball noodles and soup kambing. This of course needed washing down with kopi and soy bean milk. Dinner was a heavy affair of meeting the extended family who had gone all over the island to get takeaway from various eateries. There was mee siam, rojak, roast chicken, tau kwa bao, poh piah, chilli crab, achar, satay, char kway teow and or luak (oyster omelette).
We returned to Singapore 15 days later for more eating adventures. The Angmoh fully intended to play the part of tourist, so my parents took him to Chinatown. He had char siew and roast duck rice for breakfast and sampled bak kwa from the famous Lim Chee Guan. We cut through the CBD towards Marina and stopped for tea at Suntec City. Over here I fulfilled cravings of kueh tutu, a steamed fluffy cake filled with dessicated coconut or peanut.
Our trip included a stay at Marina Bay Sands (MBS), famous for the casino in which requires locals to pay a $200 entry fee each time (but is free for foreingers) and of course, the infinity pool. Before checking in, we had chicken rice at Katong Shopping Centre. This place serves the best chicken rice in Singapore, in my honest opinion. The chicken (both steamed and roasted) is tender and flavourful, and the tasty chicken-fat cooked rice is perfect for drizzling dark soy and chilli all over. Soup and pickled vegetables (or achah) is complimentary.
The Angmoh, a lover of tea and scones, insisted to stop for just that at TWG. While he lathered on clotted cream tea-infused jam onto his warm fruit scones, I nibbled delicately on macarons. This is one place where drinks are pricier than the food and tea is particularly steep (pun intended). However, the price is justified by the quality of the brew.
After soaking up the views from the pool, we headed to The Black Swan for dinner with the girlfriend’s girlfriends. The Angmoh and I both had the burger, which I admit, is a far cry from any of the burgers mentioned in my burger posts. Dessert was a sinful chocalatey affair.
The next day, I introduced The Angmoh to yong tau foo. Most stalls would have a good variety of leafy greens, fish-stuffed vegetables and deep fried delights to choose from. They are eaten with noodles in a soy bean-based stock and can make a healthy meal, if you do not pick any of the deep fried items. Over-ordering can commonly occur because each item looks so small but before you know it, the carbs and soup will kick in and fill you up. The Angmoh and I had about 6 items each and we were full. We walked off lunch at Gardens By The Bay, joined by Mum. Gardens By The Bay is an beautiful picturesque man-made park. The grounds are extensive and includes 2 oppositely-themed glasshouses, alienish urban trees, ethic-themed mini-gardens and plenty of greenery. My favourite was the Flower dome, a glasshouse which mimicked the arid deserts of South America and the Mediterranean, with bloated baobaps and pebble-like succulents.
During our last couple days in Singapore, we went “prawning”, checked out the night scene at Clarke Quay and did the Henderson Tree Top Walk with Dad. The Angmoh tried durian, which he “does not mind but will not order”. Brother had him try a famous rojak in Toa Payoh. I was pretty “meh” about it. I suppose the long queue stems from the generous amount of heh ko (fermented prawn paste) and bunga kantang (ginger blossom) in the salad.
On our very last day, I made a dash to Tiong Bahru Bakery to try the reknowned Kouign Amann. It was sweet, flaky, delicious and everything a good pastry should be… until Lune Croissanterie. (I’m now extremely spoilt and will rather queue at 7.30am on a weekend morning for one of Kate’s precious goods.)
This concludes the first half of our Singapore/India holiday. Stay tuned for more travel and eating adventures!