I Super Love Life

The Smell Of Bayabas

noreply@blogger.com (About Me) — Wed, 09 Nov 2011 03:46:00 +0000

Guava. That green fruit with the succulent, pink flesh and distinct sour and pungent aroma. It is one of the smells I disliked as a child. The scent used to make my stomach feel funny. However, it is also the very essence I associated with my grandmothers --- my lola and her two spinster sisters.

Past the heavy green gate, the damp grass and slabs of rough stone on the ground, past Lola Da's shoes lined in a row under the stairs was the welcoming fragrance of steaming broth wafting with the fruity yet chalky odor. I would make a face, complete with "Amoy bayabas!" while holding my nose.

On the table, while watching the 6 o'clock news on Channel 13 (I would ask if we could switch to "Mighty Man And Yukk") were white, enameled tin trays with a pile of sliced bayabas with their seeds carved out. The tartness of harvested bayabas from the backyard, Lola Ma's afternoon black coffee and her soda crackers, the bowl of chico (or atis) and santol picked from under the massive tree looming outside the double wooden screen doors. The fish awaiting its fate with the guava. It was the odor of fish on a wooden chopping board and wet katcha towels in the kitchen that greeted me often, combined with the sound of Lola Na's soft slippers shuffling on the aged kitchen tiles and metal pots clattering with her shaking hands.

I would typically take over Lola Da's chore, which was to clean the rice. They taught me to make drawings in the rice with my hands --- kind of like drawing on sand with a stick. She would briskly slide the grains back and forth on a large bilao outside the kitchen then place the rice on a flat tray to allow me to go through the grains with my hands. Now that I think about it, rice needed to be cleaned and picked for palay and other black bits back then.

I might make it appear that we lived in the province. On the contrary, this was all happening in the heart of Makati back in the 80's.

It was Lola Da's birthday the other day. She is Ms. Eclar to many old-school Scholasticans. It was probably why I found myself, for the very first time, oddly looking for guava in the grocery. A few hours ago, I found myself simmering the pork ribs in fresh Thai guavas I stumbled upon. I was hoping to miraculously find some bangus in Cold Storage but to no avail.

My grandmothers have long left this world one by one, and the house now continues to be loved by long-time neighbors who bought the place. I was told there were times they heard the sound of walis tingting sweeping near that santol tree at different times in the night.

There is a lump in my throat as I take a whiff of bayabas in my steaming bowl of sinigang. Today, I celebrate the memory of my lolas and a sliver of my childhood with the flavor and fragrance of guava lingering from my kitchen in this side of the world.

NYC In Photos: Weaving Through A True Concrete Jungle

noreply@blogger.com (About Me) — Fri, 04 Nov 2011 16:37:00 +0000

On one of the pleasantly clear days, Nicole and I spent an hour to ourselves walking around the Lower East Side to go back to Katz's Deli to get my salami magnet, and back to Clinton St. Baking Co. to purchase a cookbook (got lucky and got a signed one!).

After we were done, we went back to pick up MIL at the apartment and we were off --- like a rocket! We were pretty much half-running through wide New York avenues as we raced and weaved through the crowds from the Lower East up to Broadway to get some stuff at CB2.

It was a nonetheless a great way to see a sliver of Manhattan in a flash as it challenged my photography skills as I snapped away while constantly on the move. Weathered buildings upon buildings juxtaposed to the next are what comprises New York's landscape.

That plus the ebbing sea of people at all times of the day (and night!).

It was this very day that I understood the true and real meaning of a "concrete jungle". It's massive, it's towering and, instead of trees, it's all cement and bricks!

There are bursts of colors to be seen during the stretch of the fall season.

From hat, scarf and postcard vendors, and the ubiquitous hotdog and Middle Eastern food stands,

this is the face and fragrance of NYC for me --- one which blends with a slight dank smell in certain areas (reminds me of most Manila streets).

The character of my NY experience lies in the appreciation and acceptance of the grittiness of the place, the colorful graffiti found on almost anything, that funny old place scent mixed with the orchestration of the never-ending sirens wailing somewhere in the distance and the medley of delicious things simmering in food trucks.

My first impression of NYC was that it reminded me of one big Sesame Street, complete with Oscar The Grouch's tin trash cans scattered along the streets, flanked by overflowing garbage bags.

There is character everywhere you look. Every detail carries a tale, a history --- from the homeless man talking to himself as he sits by the sidewalk, the artists setting up their wares, the flags and banners hanging from buildings, the thought in every bit of architectural detail, the lamp posts,

the multitude of faces and the ginormous shopping bags that jostled me in thick crowds. One must simply dance to the rhythm of the city to keep up.

There is nothing sleepy about the place because everyone everywhere has something to do and somewhere to go.

The speed of the place, the harried pace of pedestrians and the hectic and often times heart-stopping cab rides create a New York adventure.

There were many fascinating movie stereotypes that showed itself in real-time New York: the dogwalkers being dragged by at least five yelping dogs on their leashes, the fire trucks blazing through streets every minute, the store manager fixing flowers in buckets outside his fruit and flower shop, the smartly dressed population,

and the experience of fighting over a cab (or simply the act of flagging one down: remember "Tootsie"?).

Amidst the cacophony and rooftops greeting the sky, there was much to love about to New York (though I still wonder where all the trees are) and definitely more to explore (grrr to the crippling weather!). New York is its own smell, its own buzz and beat, and its own tapestry of personalities. I've only taken a very small bite of the Big Apple.

So, yeah. Even with the daunting 20-hour journey and a stopover in a desert, we shall find our way back to take a bigger bite.

Boston Love: Discovering Newbury Street

noreply@blogger.com (About Me) — Fri, 04 Nov 2011 08:38:00 +0000

After almost 20 hours of traveling from Singapore to New York, we spent a couple of days in the Big Apple before taking the bus to Boston. As soon as we left the chaos and frenzy of NYC, we hit a calming, scenic route along the highway.

It was pouring when we left NYC, and it was equally wet and dreary when we arrived Boston. When the weather cleared sometime in the week, we decided to take a stroll around the quaint city.

Boston was simply breathtaking. It was like stepping back in time, with buildings and homes reminiscent of what I used to see in the books I read as a child. It's like every corner had a story to tell. With streets lined with brownstone homes, shops with warmly lit windows, every inch of each structure was covered with beautiful architectural detail.

I wish I took more photos in Boston. It was difficult not because every single thing in sight was worth taking a picture of that I couldn't decide. It was because the weather was so cold I didn't want to take my hands out of my pockets. Aside from that, picking up my camera felt like holding an icy glass! As the evening drew closer, the gas lamps began to glow, and the temperatures started to drop. And fast!

How did we survive an outdoor dinner in 5C temperatures?

Several restaurants had these gas heaters emanating open flames strong enough to soothe chilled bones across tables. It was rather comforting, like eating in a kitchen with several stoves running! :)

Self Portrait: NY In The October Snowstorm

noreply@blogger.com (About Me) — Thu, 03 Nov 2011 20:15:00 +0000

I've avoided snow all my life. But Mother Nature had other plans. She sent me snow, rain and ice all at the same time. In October, when NY is supposed to enjoying lovely fall weather. Needless to say, trudging through slush on NY's icy streets with freezing water in my boots was not the best way to experience snow for the first time.

Did You Ever Wonder What Sally Was Eating With Harry? : Katz's Delicatessen

noreply@blogger.com (About Me) — Tue, 18 Oct 2011 12:35:00 +0000

A few weeks before heading to NY, I saw Adam devouring a pastrami sandwich on Man Vs. Food on TLC. It really made me wonder if food in NY was always as huge as the stuff he eats. On our way to Clinton St. Baking Co. yesterday, I chanced upon the exact place Adam visited: Katz's Delicatessen.

It was still a bit early in the morning when we chanced upon the place on E. Houston St. We decided to save the rest of our appetite for a mid-afternoon lunch and walked back to Katz's for a late meal. At 2:20 pm, this was the crowd that greeted us inside.

Paolo once told me that I had to try real pastrami at one point in my life to know what it's really supposed to smell, taste and look like. Allan was our server behind the very busy counter. He asked us where we were from and introduced himself as a Filipino born in Japan but grew up in NY.

He overheard me tell Dax that I haven't really tried authentic pastrami. So he chimed in, "There's only one way to find out. You might even like it!" Then Allan hands me a small plate with a thick sliver of pastrami for me to try. Tender, and mouth-watering. Completely different from the usual dry patties I thought were pastrami back home.

Here we have Katz's famous pastrami sandwich. A 3-inch tower of meaty goodness that flakes with each bite. Before I left the counter, Allan asked if I wanted pickles. I said yes, expecting slices of pickles, or a small dish of relish. What I got, were 4 very large gherkins and pickles which would have probably taken me a month to finish! Have grainy mustard + pickles + pastrami = happy that I started eating meat again.

Check out all the salamis hanging in a row. Their sign said: We Ship Hard Salami All Over The World. Sounds like a good idea!

Behind me was a table with this sign on top. Remember Sally and her famous meal with Harry in "When Harry Met Sally?"

Yup, we ordered whatever she had! :)

Starting NYC With Clinton St. Baking Company

noreply@blogger.com (About Me) — Mon, 17 Oct 2011 15:49:00 +0000

One stopover in a desert and 20 hours later, I am finally in New York City. My first bite of the Big Apple and my first trip back to the U.S. after 20 years.

I got a lot of advice as to which places to visit and sights to see. However, as a traveler, the first thing I do is a random stroll to wherever my feet can take me. It's moving to my own natural groove to immerse in the sounds of the place, the different voices, take in the many faces and smells of the city. I've actually never been one to visit tourist spots right away as I find myself rushing between destinations. For me, understanding new cultures means experiencing a typical day as is.

Before my sister-in-law went to bed last night, she already gave us the heads-up about Clinton St. Baking Company given that I already had a hefty breakfast in mind after our very lengthy journey. We woke up to a darker NY morning, grabbed my coat and hat and took a nippy walk a few blocks down through the still sleepy Manhattan streets.

For starters, we picked something intriguing on the menu: Spanish Scramble, an omelette made of chorizo, melted cheese, tomatoes and onion. The flavors were generous and the consistency was leaner than I expected, not greasy at all. It was served with what we think is a slightly buttered piece of grilled rye bread and some potato hash.

The early diners at the next table had something we could not resist. So my husband and I decided to get exactly what they were having: a heavenly stack of Maine Pancakes with Blueberries. Thick, fluffy and moist --- that is all that needs to be said.

As early as 8am, the Clinton St. Baking Company was bustling with life. It starts with a line outside the bright red door. Inside, people stay warm and toasty with a medley of quiet activity: businessmen sipping coffee at the bar while reading the morning paper, friends gathered at another table for an early meal and foreigners taking food pics while poring through a New York Lonely Planet.

There is much charm to the place, its stone walls inviting and the smell of something baking in the oven calming. What I consider as good food is simple goodness --- fuss-free sans any fancy frills and one that brings back fond memories of happy days.

Clinton St. Baking Company --- thank you for starting my NYC experience with the right flavor :)

PS. They also have sell their own cookbook, which is a good reason to go back in the next couple of days...

In The Land Of Oz

noreply@blogger.com (About Me) — Wed, 05 Oct 2011 07:07:00 +0000

Canine thought bubble of the day:
"I really love my bed!"

Of Home-cooked Dinners And Freshly Baked Focaccia

noreply@blogger.com (About Me) — Mon, 03 Oct 2011 03:40:00 +0000

The weekend was filled with blessings, culinary delights made lovingly by friends served in their own homes. We kicked it off with Ceci's yummy bleu cheese salad with a balsamic twist for a Friday dinner, and an authentic Italian eggplant parmigiana on a Saturday night by Alberto.

"Happiness is a sunny Saturday afternoon, a bottle of wine
and a home that smells of freshly baked bread."

In light of this weekend's cuisine, I had golden brown Focaccia baking in the oven, made with fresh rosemary, garlic and crunchy sea salts from the waters of New Zealand sent to my mailbox by my high school seatmate Bel :)

My gratitude for friends and the gift of food!

"Meals Without Photos" by Ricci Guevara

noreply@blogger.com (About Me) — Wed, 03 Aug 2011 03:12:00 +0000

It's hard to blog about food when your hands are always caked with bits of dry dough or slivers of garlic. When the chatter over meals with friends stretch past midnight, it leaves empty wine bottles on the floor and the camera forgotten. Then, I came across an essay entitled "Meals Without Photos" penned by Ricci Guevara, a dear friend, accomplished wordsmith and fellow foodie.

We first met when her chaotic tower of test and essay papers spilled onto my spotless desk in the faculty room in St. Scho back in '97. With that haunting painting of Ophelia floating before she drowned tacked in front of her, I remember her saying she likes it because there was immortality in death. Great. Well I thought it was just downright creepy. Her little nook juxtaposed with my cardboard decoupage toilet roll box of bright yellow smiley faces, it was to be the start of an unexpected friendship.

"Meals Without Photos" by Nerisa Guevara

I had recently, obsessively, started taking photos of the summer meals I had eaten. Other people do it. I've seen their sites. I think I share the same joy at these shots framed like still life paintings, reminders of some abundance. This is the memory one hoards for the future lean seasons.

It isn't the meal per se, but the other objects in the meal in the painting/ photo that always sparks my interest. The scene the table, the chair, the life. Who ate these and why and how and where. I did my best to frame the meal first, zoom my camera in and out, sometimes i press my cheek to the table to capture something against sky or tiptoe over the plate to get the overhead shot just right. I hold my breath and then I take my shot. Then putting my camera down, I would move the plate closer then eat the meal slowly and look out at the scene in front of me and just be my self eating this meal. I'd let the architecture of the dish topple onto a fork. I'd smile to myself. Chuckle sometimes. Then I'd hummmmm in the bliss of the bite. Who would care about the meal? I guess, my friends who love eating. And those are the friends that matter.

I wasn't able take photos of these beautiful meals because they disappeared too quickly off their plates:

In Baguio, at Baden Powell Inn, Might S. Gupit's partner Michelle made these domestic flavorful lunches in their room which was the warm wooden heart of traveller friends like myself. The Chowchow, Casper would warm my feet with his blue-tongued immensity. I got copious amounts of sweet brewed coffee and spicy salabat sitting down across Might as she did her business from the same table with great calm and sage like zen. Michelle, with equally poised royalty, would dance her slow dance around the pressure cooker. The rich flaky Binagoongan she served that one lunch, the sole meal, was silky with fresh bagoong alamang and the sweet pork meat flaked and fell away in lucious tender threads.

The pale peach rarity of a Trout raised and bred in the Sagada mountains prepared simply smoked on a bed of wood chips( Villia had precious culinary knowledge of the particular local wood perfect for smoking from Sagada forests, Alder i think it was) was served on a bed of greens in House on the Rocks. The kitchen where this was prepared was nestled safely between Sagada cliffs. Walls millions of years old were draped with pots and pans. An industrial oven was wedged between its knees. I ate the head of this Trout with a lot of reverence, relishing the soft ash flavor, pushing the eyeballs to the side of the plate for the last luscious bite. Dressing them with lashes of olive oil and balsamic vinegar.

Mickey Ybanez's and Mark Valenzuela's saucy pork adobo, almost like hungma, and the side of boiled squash crescents with extra virgin olive oil, cracked black pepper and balsamic vinegar dressing on that Rainy Dumaguete night just kept everyone lit up inside. Mark and I preferred the adobo dry (childhood stubbornness, all that crunchy garlic fierceness) and Mickey courted all of us with the stewy idea. The dirty kitchen of this teracotta sculptor's home roared with the laughter of hardy cooking men. We women watched. And the magic began all vinegary and spicy and the rain fell cold and hard. The squash was sliced into crescents to be roasted, but were simmered instead and dressed in extra virgin olive oil, balsamic vinegar and fresh-cracked pepper. Anna, Mark's partner's Austrailian blue eyes fluttered with pleasure. The sweet ochre slices spread easily like butter on the turgid tang of pork. We didn't even leave the green squash rind. The small cannon balls of pepper were left rolling on our plates.

I was let into the heart of each house to partake these meals. I thank all of them immmensely for these meals in my memory's eye.

Going Natural: Raw Food Yoga Weekend With Monica Eleazar

noreply@blogger.com (About Me) — Tue, 19 Apr 2011 10:39:00 +0000

Balancing tranquility and healthful living with a harmony of yoga, inner dance, raw food and sound healing, take a step back with a 3-day retreat with Monica Eleazar-Manzano at Bahay Kalipay Retreat Center in Puerto Princesa Palawan, April 22-24.

Some time back, I asked Monica to share with me a raw-food recipe to get a whiff of what they partake in Bahay Kalipay. I share this once again for those who want to prepare something meat-free this weekend:

DANIW'S CHEESY-GARLIC HUMMUS RECIPE

1. Soak 1 cup of garbanzo beans in water for 24hrs.
2. Blend the following in a food processor or a blender: soaked garbanzos, 4 cloves of garlic, 1-2 tbs of Braggs Liquid Aminos, 1-2 tsp of lime/kalamansi (or try Bragg's apple cider if you already have it in your pantry!)
3. Drizzle with a bit of olive oil .
4. For that cheesy flavor, add a dash of Braggs Nutritional Yeast
5. Adjust with salt, cayenne pepper and/or black pepper to taste.
6. You can add 1 tbs of any of your favorite herbs.

With the pristine landscape of Palawan as your backdrop, it's a good time for a period of cleansing, stillness and serenity. For details, contact Monica at 0915 - 294 3441 / monica.eleazar@gmail.com.

noreply@blogger.com (About Me) — Mon, 18 Apr 2011 06:41:00 +0000

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Cooking Live Crabs

noreply@blogger.com (About Me) — Fri, 15 Apr 2011 08:42:00 +0000

Today, I woke up with a strong sense of kitchen adventure. So I thought of doing something different. For the first time, I shall cook live, moving crabs. Both crabs tried to run away from me :( By the time I shot this video, they were already a bit sleepy. Zzzz...

A Charlie Brown Cafe On Orchard Road!!!! :-D

noreply@blogger.com (About Me) — Sat, 09 Apr 2011 01:26:00 +0000

It was too cute seeing the Peanuts Gang in Singapore with its own Charlie Brown Cafe glowing amidst the row of noisy pubs and ginormous ceiling fans at Orchard's 313@Sommerset last night! I can't wait to go back :)

Guess Who Moved Into The Neighborhood? ;)

noreply@blogger.com (About Me) — Fri, 08 Apr 2011 01:35:00 +0000

Guess who just moved in and dropped in during my morning tennis: Oz The Dog!

He seems to be enjoying himself among the greenery as he decided to pop in during and after my tennis game, sniffing a ball from outside the fence.

Happy dog.

Ah Hoi Restaurant: Discovering Teochew Cuisine

noreply@blogger.com (About Me) — Tue, 05 Apr 2011 06:38:00 +0000

What I love most about Singapore is the availability of authentic Asian flavors from all over. Last Sunday, we meet up with our favorite foodies along with Greg and Viv at this nondescript eatery in Chinatown that serves Teochew cuisine called Ah Hoi.

Ah Hoi has been around for more than three decades and is currently being managed by the second generation of family owners. For 30 years, Ah Hoi's has been serving its Cold Crabs --- boiled, sweet crabs that are chilled then dipped in a clear plum sauce. This dish is light but packed with the natural flavors of fresh crab and is mouthwatering even on its own!

For starters, Greg ordered a plate of Pork Belly served in bite size portions set in cubes of gelatin and stock.

A very interesting blend of textures and crunchiness of the pork meat! I've discovered that Teochew cuisine somewhat reminds me of the food I had in this hole-in-the-wall Hunan restaurant in the Rockwell area in Manila. Unlike the typical deep-fried, sesame oil-based Chinese fare that is most common, Teochew cuisine is healthier with its mostly braised, boiled and steamed food and uses more seafood and vegetables.

After hearing so much about it, we finally got a taste of Ah Hoi's Prawn Paste Balls and the only-one-per-person Money Bags --- fried dumplings wrapped in fine dimsum wrappers stuffed with minced vegetables and chicken (I think). Amazingly, the dish was not greasy and the wrappers were firm and crispy.

The dish I enjoyed most that night was the Braised Duck --- soft duck meat served with a light, sweet and fragrant soy-based sauce. I enjoyed this together with the Boiled Cabbage With Scallops --- a plate of very soggy cabbage in a delicately flavored sauce served with boiled scallops bursting with home-cooked goodness.

Whether in its interiors or food presentation, there is nothing frou-frou about Ah Hoi Everything is straight-up delicious flavors and dishes that are comfortable and hearty.

Through the decades, it's probably this dedication to good food that has kept its committed patrons happy and coming back for more.

A Tale Of Decadence At Morton's

noreply@blogger.com (About Me) — Sat, 02 Apr 2011 03:38:00 +0000

It has been one evening after another of serious good eats as we had some very special guests in Singapore this week. After welcoming them with hearty Singapore fare at Sin Hoi Sai and xiao long pao at Din Tai Fung, we were tasked to think of a restaurant for the dinner before their morning departure. Delegating the decision-making to our hosts, they told us to meet at Morton's at The Mandarin Oriental.

How would I describe my evening dining with two serious wine collectors? Let's just say it was a night of pure decadence and new vocabulary.

With a classic gas lamp on every table, booth seats and white walls covered with framed photos of guests and wooden-paneled rooms for private functions, the culinary adventure simply began with a massive piece of fluffy Onion Roll.

For starters, we kicked off the night with a bottle of Stag's Leap Merlot

and a small but thick, succulent Jumbo Lump Crab Cake (with great emphasis on crab more than cake) for me. It was the first time I've had a Crab Cake that was made with huge chunks of fresh crab meat sans the thick layer of starch.

The gentlemen had Oysters Rockefeller, Maine Lobster Cocktail and a large, flavorful-to-the-core, Bone-in Rib-Eye Steak. It was an amazing piece of steak with every area of the meat bursting with flavor that absolutely melts in your mouth.

Claire and I enjoyed a healthy selection of Broiled Salmon Fillet

as I learned my second addition to my vocabulary of the night: Caymus Cabernet Sauvignon. Let me just say that this has got to be one of the most memorable wine I've tasted. Incredibly, with its rich rose color sparkling in the light, the wine had the wonderful scent of vanilla and tasted as if it was laced with caramel.

Towards the end of the meal, Raymund surprised us with a little extra for the evening, adding two more words to my growing culinary vocabulary:

Duckhorn Paraduxx and

Opus One, served with two plates of Morton's Legendary Hot Chocolate Cake

oozing with pure Godiva goodness.

Absolutely mind-blowing and truly a meal fit for a king.

Home Court

noreply@blogger.com (About Me) — Fri, 25 Mar 2011 01:27:00 +0000

I started puttering around with a single-handle wooden Dunlop racquet back in 1986. Then at around 1989, the birth of aluminum rackets and the Y-shaped handle was all the rage. At around this time, Martina Navratilova was still playing, Monica Seles was the hottest thing, K-Swiss was the official tennis shoe, Andre Agassi made headlines by being the first player to bring bright colors to his official attire, and the Castillejo sisters rocked the courts of Manila! This was also the era when I used to watch Felix Barrientos and Joseph Lizardo training in the courts of Makati Sports, and when all the kids learned the basics from the beloved Mang Johnny :)

I was not allowed to play with aluminum because my parents wanted me to develop strength before anything else (and also prove I was committed to the sport and worthy of a good racquet!). So I was give my own graphite wood Pro Kennex or Dunlop for training while my friends already had sleek aluminum ones. My last racquet and the one I used until 1995 (and probably the last time I played seriously) was this deep sea-green Prince Precision aluminum-graphite racquet.

Today, I achieved three of my life's resolutions:
1. Sleep before midnight.
2. Wake up at sunrise (the sun rises late over here!)
3. Go back to my first sport: tennis.

The Cat In The Shop

noreply@blogger.com (About Me) — Sun, 20 Mar 2011 14:03:00 +0000

On our way to our bespoke cocktails during the great, big moon, I saw this marmalade-colored cat by the door in one of Haji Lane's shops :) I said hello to this feline friend.

Dinner Under The Moon: The Disgruntled Chef

noreply@blogger.com (About Me) — Sat, 19 Mar 2011 04:21:00 +0000

Succulent slivers of Scallops In Truffle Butter exploding with a medley of delicate flavors plus mouthwatering Crayfish Macaroni & Cheese under the moonlit sky at The Disgruntled Chef on Dempsey Hill. That and a Cucumber Martini means a very good weekend ahead :)

*Better pics next time as we were dining in the dark :(

The Moon Says Hello

noreply@blogger.com (About Me) — Sat, 19 Mar 2011 04:16:00 +0000

Friday's moon.

Thursday's moon.

I couldn't believe the moon beams I was seeing in our living room last night!

A Serene Friday And Homemade Pan De Sal

noreply@blogger.com (About Me) — Fri, 18 Mar 2011 06:26:00 +0000

Welcoming the weekend by bringing the simple flavors of the Philippines into my home in Singapore :)

The Face On The Wall

noreply@blogger.com (About Me) — Fri, 11 Mar 2011 05:28:00 +0000

Location: Haji Lane

The thing I enjoy about walking in Singapore are the pleasant surprises you find along the way.

Is It Fall? :)

noreply@blogger.com (About Me) — Fri, 11 Mar 2011 04:38:00 +0000

I'm loving the rainy climate and the changing colors of Singapore :)

Haji Lane's Skin Art Shops

noreply@blogger.com (About Me) — Mon, 07 Mar 2011 08:22:00 +0000

Getting inked? Check out one of several tattoo artists nestled in Haji Lane's shop houses :)

The Home-Cooked Comforts Of Sin Hoi Sai

noreply@blogger.com (About Me) — Sun, 06 Mar 2011 03:09:00 +0000

Sin Hoi Sai has got to be one of Singapore's best, not-so-hidden treasures for many years. The food here is simply sublime that dignitaries and Chinese superstars sometimes come to this no-frills eatery right after their concerts in the wee small hours. After a 15 minute, 120 kph drive with Claire and Raymund, we finally met up with Greg and Viv in this gem of a place in Tiong Bahru.
Greg started coming to Sin Hoi Sai as a child with his parents and continues to introduce this place to happy patrons (such as ourselves) to this day. With over-sized aquariums and cages full of monstrous-looking crabs,

he said the place started humbly as a small corner haunt with its nondescript plastic chairs and tables serving fuss-free, hearty old-fashioned Singaporean cuisine. Today, it has expanded and extended to the adjacent corner so that the alley is now filled with a crowd of good vibes and Sin Hoi Sai goodness.

One of their signature dishes has been this Sri Lankan Crab In Salted Egg. With very little effort at presentation, we relished this crustacean bursting with the sweetest meat coated with creamed salted egg. Another dish I truly enjoyed was the Butter Crab, more surprises from one of the largest crabs but crusted with golden garlic mixed with some chili and curry leaves (so hard to take photos when your hands are covered with yummy things!).

It's almost hard to believe that something that looks so menacing can taste so heavenly.

One of my favorite dishes in Singapore is Bamboo Clams In Garlic. It's quite the curious shape, a narrow, elongated 5-inch clam filled with meat similar to small scallops!

I've religiously done the rounds of Long Beach, No Signboard and Crystal Jade upon entry to Singapore but after trying Sin Hoi Sai, I actually feel that this is the place that defines the Singaporean culinary experience :) Ultimately, there is nothing fancy about the place but its welcoming character is all about home-cooked flavors that warms the heart and makes you smile.