Oh, man. Singapore. (Yes, Singapore! Can you believe it?) Such good food, but I feel full just LOOKING at it.
We were really lucky; a childhood friend of Logan's opened his house to us for the week we were in the city-state. He lives right near a metro stop, and it was so nice to have a home base while we were there! ...and then we completely failed to take any pictures of Kevin and Logan together. Way to go, us.
A short walk from Kevin's house: Wee Nam Kee Chicken Rice. Gotta get the chicken rice when you're in S'pore.
Crowded, popular. Does great takeout.
Analog ordering system. There are only so many options when it comes to chicken rice; white chicken (poached) or brown chicken (roasted). The rice here is cooked with the chicken stock, so nice and rich, and the dish comes with three sauces; a soy/vinegar, a chile sauce, and grated ginger.
Logan brought this home to me.
We went to the Golden Mile Food Centre (I love you, British spelling!), one of Singapore's many hawker centres. Basically, pretty much all of the street food in Singapore has moved into these buildings. Some are air conditioned and quite fancy.
We wanted the sup tulang from Haji Kadir. Sup tulang means bone soup, and it's a rich red stew of lamb bones. They'll give you gloves if you ask for them, because the best way to eat sup tulang is with your hands; that red will stay with you if you aren't careful!
The lamb bones in the sup tulang do have some meat left on them; it's tender and powerfully flavored and so, so delicious. But the most bestest thing about sup tulang? Getting in the bones for the marrow.
Heaven, I'm in heaven... until I get gout. Unless that's just from liver?
We also ordered a roti john from Haji Kandar. It's an egg sandwich with shredded meat (mutton here, I think), pan-fried. "What's the sauce?" we asked... "Roti John sauce." Tangy.
Fish-head curry, from the famed Samy's.
Was nice, but really made me miss actual India. Eating off a banana leaf is lots of fun, though.
A fancier lunch out, at Peramakan, with Ling (more about Ling later - Hi Ling!):
Ayam Buah Keluak, or chicken with buah keluak sauce - it's a nut, sort of like a water chestnut in size, but with a mild tannic flavor kind of like a pecan but not as sweet. They're apparently really difficult to crack and get into, so we were happy to try them!
Light, refreshing jelly dessert; calamansi (little orange lime-like fruits) with coconut meat. Calamansi drinks were some of my favorites in Singapore.
Old-school Hainanese style dinner at Chin Chin Eating House. I love fried noodles, and greens with shrimp paste...
Onward! More feeding - surprise - and culture!