Address: 204 East Coast Road, Singapore
Date of visit: 15 August 2008

Well I was one of the first few thousand to get the iPhone. Yup… I was there at twelve midnight… On a working weekday to queue for the launch of the phone in Singapore. I had the strange idea that I was one of the exclusive few invited to the launch. That I would be able to just waltz into the place, get my iPhone and be out of there in a jiffy.

Yeah right… I ended up queuing for 7 hours before I got the damn phone. This meant that I saw the night turn bright before my eyes along with it the sinking realisation that I might have committed one of my most foolish acts ever. Also this meant being stuck in between 2 middle aged men in the queue. Their sourpuss faces did not do much for the experience.
My delusion extended to hopes that I would get some freebies or special offers just for the launch… You know things like t-shirts that say I was one of the first (”idiots” dumb enough to participant unwilling in the telco’s marketing ploy as a contribution to their statistic of people switching to their service) … Cheap souvenirs… Anything. I got nothing… Nada… Zip.

My anguish was compounded by the realisation that the telco had instituted a more systematic way of distributing the iPhone after the initial launch day. They are now proudly proclaiming to the customers that the wait would be less than an hour!

Why!!! Why!!!

The good thing was that I am now a proud owner of a iPhone… The same one I am now using to compose my posting. Heh. Cool shit rite. (ok i cheated slightly. Only the text about this sentence was written on the iPhone…the rest of I was through my pc after I felt my hand started to go numb from poking the iPhone screen). However, this state of ecstacy will be shortlived as more and more Singaporeans get their iPhones and I understand the full enormity of my stupidity in joining the launch date queue.

In keeping with the theme of breakfast (unfortunately, I did not have breakfast after I got my phone…I had to go to work..yes), Chin Mee Chin confectionary is an institution in Katong. It represents old school breakfast taking for Singapore. Our Singapore National Library board confirms the history of Chin Mee Chin by referencing it in their infopedia here:http://infopedia.nl.sg/articles/SIP_618_2004-12-15.html

You know it is old school when the tables are the white marble kind and the chairs are wooden (like how my legs turned wooden and at the same time wobbly while I was queuing for the iPhone).

There is a huge steel cabinet where patrons can choose their choice of bread, both savoury and sweet.

And of course we had to have their Kaya Bread (on the right). Step aside Ya Kun, Chin Mee Chin stays true to the path of tradition (and poverty?).  The sad little piece of bread on the left is our luncheon meat bun.

And what is bread without eggs.

Crack the egg on the saucer. Dump the contents.

Add liberal amounts of soy sauce and pepper to the mixture and slurp it all up - singapore style. The cost came up to S$7.70. Much less than the agony suffered by me when I had to queue 7 hours to pay $500 plus to the telco for a phone.

Well..it is our National Day tomorrow. I believe this will be our 43rd one. People living in Singapore will know the routine by now. We will have:

(1) our new set of national day songs. Truth be told, I do not care much for these national day compositions. They seem to lack soul and they fail to stir any patriotic feelings in me. It may be because I am getting more cynical as I age and that no fault should be attributed to the songs…who knows.

(2) our national day parade. The venue used to be either the Padang or the National Stadium. Some bright spark in our National Day organizing committee decided to try something different and thus a entirely new floating platform was constructed along the banks of our Singapore river for the purpose of hosting our National Day parade (this started last year). Each year high fliers from our military will be selected to coordinate the entire parade. Success (meaning no cock ups and the demonstration of marginal improvements and as they call it in Hokkien…the coming out of new patterns) will I think result in these people being even higher fliers. Sometimes I feel the most important day in the calendar for our military is not some mega combat exercise but the parade day. In fact, I get a sneaky feeling that some of the top brass are serial event coordinators.

The parade itself will normally consist of the march-in and out of the various military and civil organisation contingents; the welcoming of our lords government officials and the President, the singing of the anthem (a must), the fly past of our military hardware/planes, the parachute jumps, the running of young people dressed in gaudy customes and waving strange contraption while forming equally strange shapes and patterns on the parade ground,  more running around of people trying to tell some form of story of the birth of our nation and how well we have done, big banners and signs/slogans going around the parade on the message of the year as determined by our lords government, and of course the fireworks (probably a few million dollars worth and the highlight of the day).

(3) our national day message by the Prime Minister. I don’t really listen to it. But I hear it is normally rather long and filled with some interjections of Hokkien jokes and spliced with very important messages and policy announcements for the people..

I would like to add my own item to the festival. Our National food.

Address: 328 Katong Laksa, Katong, Singapore
Date Of Visit: 8 August 2008

In Katong itself, there are many stores claiming to be the one serving the better Laksa. Up to like just 2-3 years ago, I was indifferent to laksa as a delicacy. I have since taken to the dish - bearing one or two incidents of food poisoning from bad milk used.

I do not think 328 Katong Laksa is the original. I remember the original store was located across the street from 328 Katong Laksa. My father frequented there when I was young. The stall is no longer there now and I think most people are hard put to pin point where it has relocated to.

The Laksa (small bowl for S$3.50) served here is those that come served with just a spoon for your eating needs. This is because they have cut the thick noodles into lengths that can be easily spooned. Addition of the quantity of chili is up to the patron. I added a lot. It is good - original or not. One of our national dishes.

Address: Four Seasons Durians Cafe, Along Still Road, Bright Lights, can’t miss it, Singapore
Date Of Visit: 12 July 2008

I hate durians. I cannot stand the smell of it. I cannot stand the taste of it. I cannot stand the smell of burp from people who just had it. So it was a strange thing for me when I found myself at the Durian Cafe as my friends and wife wanted to eat the fruit - some say our National fruit.

People dine here Al Fresco. Cost of the fruit is at S$10 - 15 per kilo I think.

This was bacially hell on earth for non-durian lovers.

They have little tissue boxes on the tables. I could not help but think of the toilet when I saw them. I found the similarity between our WCs and this place stunning. What with the smell and the familiar shapes. I think I could be the only one…

Feedback on the durian was that it was not very “fragrant” and was rather bland in taste. Talk was that they could have chosen the wrong type of durian. I wouldn’t know…

Any hoot, Happy National Day. I will be away (hey…it rhymes).

Address: 24 Foch Road, (Off Beatty Lane, behind Eminent Plaza, across Lavender Food Market)
Date of visit: 6 July 2008, 29 Sept 2007

The first time we went to Cheung Mun Kee was when my friend brought me and my then girlfriend there.

Recently, my now spouse had a craving (a real compulsion) for the Pig Trotter Cooked In Vinegar. As you may know, the dish is known to be favored by either expectant mothers or those that had just given birth. This was not the case here for avoidance of doubt.

This was plebian town, in the heart of plebian-ness. Which thus explains the throngs of taxi driver uncles with their trophy PRC ladies residing demurely on their arms. Ahhh…the power of love…of money…bringing people from different worlds and age groups together.

Something that you will not find in your usual air conditioned eating outlet (or really…any other place) is your communal toothpicks located on the rather dingy pillar with instructions in Chinese characters that bear the hallmarks of calligraphy by a part-time loan shark runner/helper more used to scrawling on the walls on his debtors.

This theme of the place being in the tough neighbourhood was magnified by my encounter with the resident drink store helper/coffee boy (or rather old man/probably ex-convict). I had politely asked him to take my orders for 2 can drinks. I was ignored. I thus proceeded to try to retrieve the 2 can drinks from the refrigerated storage myself. I was stopped in my tracks but his death stare.

His stare was amazing. It was those that I had expected from a scene in prison. The message was communicated quite clearly: “You have somehow made me angry very suddenly. In the next few seconds, I will be going over to you to disembowel you with my pick knive that I have made out of my toothbrush. While you watch as your guts spill out (the irony being that I was at a pig organ soup stall..haha), I will get my Ah Kua friends to sodomise (sodomy being quite a popular topic these days) you. I will not take pleasure in all of these as I am hard as nails. It is just what I do.”

I backed away quickly. He turned away. I then returned to get the 2 cans of drinks (as I was rather thirsty) and paid the money to another drink store helper/coffee boy (probably less of an ex-convict).

Notwithstanding the atmosphere, we were quickly and efficiently served our food. Thus the Pig Trotter In Vinegar and a side of Vegetables for the wife. I must admit that I do not like the Vinegar taste. It was sweet and too vinegarish for my liking. It may stem from the fact that I am a full blooded male (chicken encounter with drink store helper/coffee boy does not count as the guy looked quite tough even though he was probably 3 decades older than me).

I had the famous Pig Organ Soup instead with a side of Steamed Minced Meat. I love the flavourful and savoury taste of the soup. The ingredients were rather fresh and there was no noticeably piggy smell. The Minced Meat was excellent too. Plebian fare at its best.

The meal came up to around S$14.

And you get free soup refills. Good stuff.

I apologise for not updating this blog …

I have been suffering from a severe bout of … laziness …

I heard it is incurable …

I guess I am resigned to my fate of lounging around, letting time pass, not doing anything productive, and basically being a waste of space …

I know you guys are sympathetic …

I will accept donations of any form …

Cash would be good …

Anything to soothe this terrible affliction of mine …

I will try to stay strong …

But know that the odds are against me …

It is genetic …

It got my dad … and his dad …

It is our burden to bear …

Sporadically, I will exit my stupor …

And you will hear from me …

Cherish those moments …

zzzzZZZZzzz …

Address: Changi Airport Terminal 3, Singapore
Date of visit: 30 May 2008

I went to the spanking new Changi Airport Terminal 3 for the first time. It was certainly impressive. Big atrium. Walls with green foliage. High ceilings with well lit natural like lighting. Everything was well thought out and planned. Meticulous effort placed into ensuring things were where they should be. The works. The Singapore Way.

However, with the wow factor subsiding, there was a gradual realization that the place was very much a shell. There was no soul to the place. It was cold, calculating… dead. Things were clinical. A very well though out master plan with not much room for emotional input and expression. The Singapore Way.

It may be due to the fact that there were not many airlines operating from Terminal 3 or I had encountered a low peak period. I hope this place gets infused with life. I have always loved airports. It may be because it usually means that I get to leave this place for short periods of time for my holiday. A chance to get away and experience change. A way to experience cultures different from the Singapore Way.

I was not on a trip. It was another happy occasion - celebrating a friend’s belated birthday at Sakae Teppanyaki.

I have not had many chances to experience Teppanyaki. It was frankly quite exciting. Who wouldn’t be excited by the fine and dandy cutlery placed in preparation for our dinner…hur hur.

There were 5 of us. We had quickly made an assessment and gone for their Beef Set which seemed to be the most value for money. There was a dissenting view with a solitary person going for the Chicken Set instead.

Love it when there is clear effort placed in preparation of an impending dinner. It was especially satisfying when the meal preparer does the deed in full view of the patrons.

Our Beef Set started with the Chawanmushi prepared on the hot surface. Quite a feat as a friend of mine keeps mentioning to me his various failed attempts at preparing the dish in the comfort of his home.

The unique factor here was that they used some sort of onion bowl to contain the egg mix. Prawns and crab sticks are then ladled into the bowl to cook.

The novelty and presentation factor increased the score for this dish. Excellent.

The Sets all came with Salad. Tomato, lettuce, some gooey condiment or sauce.

On to the main courses. Oil was used liberally.

The smoke generated was removed through the ingenious use of a erm…”sucker” or air vent. This was located behind the grills in the picture. I found it intriguing.

The main course for the Chicken Set was done up first. There was Tofu, a full Oyster, Squid and of course the Chicken Meat. We hazarded a guess that the other items were added to increase the attractiveness of the set and thus justify its price of around S$19.

The chef, not sure if we could really call them chefs, then started cutting up the Squid. I wonder how much training these cooks get before they are sent to the front line. As a kid, I would probably aspire to be a Teppanyaki cook if I ever encountered one. You get to handle knives and cut things up. Not in a psycho way though. It would be rather horrifying if a Teppanyaki chef suddenly runs amok - suddenly jumping over the counter and pressing a patron’s face against the hot metal surface when the said patron had the temerity to ask for ketchup to go with his meat or something…

Maybe that was why we were all rather well behaved with our chef. No special requests whatsoever.

The Squid was done up with Garlic and some Dark Soy Sauce.

It was pretty well executed. The squid was not overcooked and had the right texture.

The next item in the repertoire that was our Beef Set was the Foie Gras. This was to me the highlight of the day.

To hell with the suffering of anonymous geese, this was gastronomical enjoyment at its peak. My lament was that we were only served with three paltry pieces of liver.

Our Beef quickly followed in turn. Not too bad either. Again, Garlic was the main seasoning used.

We thought that our dinner was concluded then. But the Chef then brought a whole load of Mushrooms to the table. As expected, Garlic figured in the preparation. No complains though as the mushrooms went very well with the by now familiar taste of the pungent spice.

The Chef also whipped out the Rock of Salt. The Salt was ground into the Mushroom. Erm…I am probably not conveying in text the excitement we had when we first saw the huge ass piece of salt. It was exciting. Although on hindsight, the reasoning now escapes me.

Total cost of dinner was around S$110++ for 4 Beef Sets and 1 Chicken Set and a healthy dose of garlic breath for the rest of the evening.