Here are two of the last meals I had in Singapore. The first was at a local roti joint near the Chin’s house. While Melissa’s parents were visiting relatives, she and I repaired to the joint for a casual meal of breadlike substances, which were excellent.
This is roti prata, a grilled bread (with cheese) served with a spicy chili sauce:
We also had mee goreng, a spicy dish of fried noodles and vegetables topped with an egg:
I washed it all down with a glass of bandung, an iced mixture of evaporated milk and rose syrup, which gives the drink a lovely pink color and unique (and appealing) taste.
For dessert we had tissue prata, a sweetened flatbread drizzled with condensed milk and sugar, and served standing upright. I didn’t take a photo, but this is what it looked like:
For my Last Supper in Singapore, Michael Chin treated us all to a wonderful seafood dinner at a very famous local chain: Long Beach, where the seafood is kept live in tanks and prepared on the spot:
There are tanks overcrowded with lobster from the U.S. (sad), and less crowded tanks with crabs and molluscs:
Three Pacific geoduck (pronounced “gooey-duck”), Panopea generosa—the largest burrowing mollusc in the world. The siphon, which can be up to a meter long, is used in various Asian dishes. Though we didn’t have it at Long Beach, I did eat it once in Vancouver at a gala Chinese dinner, served with black bean sauce. It was splendid, with a firm, clean taste like an abalone, only clammier.
Our table was set with various chili sauces. These often look similar but taste different, and each restaurant makes its own:
We started with meat: a delicious roast duck with shrimp chips and stir-fried greens.
Then fried rice with crab:
Crunchy fried baby squid:
And on to the evening’s highlight: crab. We had two. This is steamed crab. I’m not sure of the species, but it was great, with huge, meaty claws and substantial meat at the base of the legs:
And the highlight of highlights: the classic Singapore dish chili crab, a huge crustacean cooked in a fantastic sauce of tomato, garlic, chili, and eggs. Fried buns were served on the side to sop up the sauce, which is a treat in itself, but even more so when slopped atop a big hunk of crab or the soft innards of a bun. This was truly one of the best dishes I’ve eaten in my life. It is not cheap, but life is short!
Four sated diners: Michael, Annie, Melissa, and I.
And so endeth my culinary adventures in Singapore. They were fantastic, and I don’t think I missed a single one of the country’s signature dishes.
But a new adventure has begun: Hong Kong. I’ve already spent two days here, and this morning went to one of the city’s renowned dim sum parlors, to be described (with photos) in a later post.
Many thanks again to Michael, Annie, and Melissa for their ultra-warm hospitality and kindness.