Geylang in the early light of day

12 11 2013

The new day brings with it freshness and hope. It is perhaps with fresh optimism (or maybe not) that Geylang, a neighbourhood in Singapore better known for what goes on after dark, wakes up to each morning as it wakens from a short and restless slumber, coming alive in a way that, because of its reputation, one might least expect.

Migrant workers lining the Geylang kerbside  - a common sight in first hour of daylight.

Migrant workers lining the Geylang kerbside – a common sight in the early light of day.

I often enjoy a walk through its streets, numerous lorongs and five-foot-ways, in the early light of day. Without the chaotic scenes that is all too often associated with the worn and tired neighbourhood and the accompanying vehicular clutter, Geylang’s less appreciated architectural treats can best be shown some appreciation. Also adding colour in the early light, is a parallel world, a world much of Singapore has denied an existence to, laying claim to the streets fresh with litter left behind by the world we know Geylang to be.

Geylang Road as the sun rises.

The waking Geylang Road as the sun rises.

The parallel world is one belonging to a large group  of the neighbourhood’s transient residents, migrant workers who come from far and wide. Drawn to the area by the availability of low cost accommodation shunned by the locals, the coolies hole themselves up in overcrowded lodgings squeezed into the upper floors of the neighbourhood’s many shophouses.

An area of modern Singapore society for which there is low interest in.

An area of modern Singapore society for which there is low interest in.

The migrant workers are ones who toil for meagre spoils in jobs necessary to keep Singapore going, menial jobs that are below most of us. These workers, the modern coolies of a modern Singapore, rouse as the extinguished lights that painted the previous night are still warm, spilling onto the streets and five-foot-ways in scenes that are reminiscent of coolies squatting in wait along the five-foot-ways of old.

Transporting the foreign legion.

Transporting the foreign legion.

Unlike the scenes of old, the new coolies wait not for the call, but for blue and silver trucks to ferry them to places of work at which they remain well into the dark of night. The blank stares accompanying the scene seem however the same, brought about not by the numbness that opium would once have provided, but by the lure of false hope for an unattainable material nirvana.

As night time Geylang goes to sleep, another side of Geylang awakes.

As night time Geylang goes to sleep, another side of Geylang awakes.

Migrant workers along the five-foot-way of a shophouse.

Migrant workers along the five-foot-way of a shophouse.

Material nirvana aside, the migrant workers who do find themselves in Geylang are perhaps the lucky ones in a country which chooses to conceal the bulk of the new coolies in faraway dormitories well hidden from sight. The migrant workers in Geylang do at least find themselves in an environment where the conveniences of the urban world are at their disposal – their presence has in fact drawn a slew of new business catering to their needs to the area. Interspersed among the KTV outlets, dingy looking massage parlours, pubs and well established food outlets are mobile phone and service vendors, new food outlets, budget clothing shops, mini-marts, and internet cafes to serve the demands of the wider migrant communities – many opening at the break of day to catch the very early birds.

Businesses open at the break of day to cater to migrant workers leaving for work.

Businesses open at the break of day to cater to migrant workers leaving for work.

Food stalls with offerings more appropriate for lunch do a roaring trade as many pack food for lunch.

Food stalls with offerings more appropriate for lunch do a roaring trade as many pack food for lunch.

It is the food stalls that do particularly well in the early light. Many are stocked not so much for that breakfast bite, but with offerings more appropriate for lunch. Taken away by many migrant workers, the contents of the white styrofoam containers serve a hurried lunch which is taken during the morning’s break, allowing the lunch hour to be used to catch up on much needed sleep.

Migrant workers queuing up at a cooked food stall.

Migrant workers queuing up with the odd local breakfast patron at a cooked food stall.

This parallel world is one we in Singapore, more often than not, choose not to see. It is a world that we can in fact draw many parallels to, one that opens a window into both Singapore’s and Geylang’s past – painted by stories not so different, only that … the stories do end in very different ways …

Seeking enlightenment - many houses of worship found in Geylang catered to the early immigrants community in the area.

Seeking enlightenment – many houses of worship found in Geylang catered to the early immigrants community in the area.

A scene along the foot-foot-way.

An early morning scene along the foot-foot-way.

Businesses catering to the needs of the migrant workers are in clear evidence.

Businesses catering to the needs of the migrant workers are in clear evidence.


Other posts on Geylang:





A great reason to say cheese!

26 04 2013

There a nice little place in a corner of Toa Payoh Central where you probably won’t mind getting into a gooey yellow mess, and as the good people behind the place would have it, fall in love … The little place, Yellow Submarines at Block 177, one of the latest fast-food concepts in town, will surely get you into one – with its offerings of sandwiches and fries loaded with an oh-so-good mess of melted cheese – so good that it certainly won’t be a surprise if it does have, as the writing on the wall there would have it, you falling in love at first bite!

Certainly love at first bite!

Certainly love at first bite!

The menu is built around a Philly icon, the cheesesteak.

The menu is built around a Philly icon, the cheesesteak.

The cheese laden offerings Yellow Submarines has on its menu, is built around a long time Philly (Philadelphia) icon,  the Cheesesteak. It does however, go beyond the popular steak sandwich in its “no pork, no lard” menu and includes choices which extends to tuna as well as vegetarian sandwiches.

Yellow Submarines' menu has something to offer everyone.

Yellow Submarines’ menu has something to offer everyone.

Even with the choices on the menu, it wasn’t difficult to come to a quick decision on what I was going to have. It had to be the Yellow Submarine Classic. Filled with a generous portion of thinly sliced premium New Zealand beef flavoured with gravy and caramelized onions and coloured yellow with cheese, the Classic is indeed one – each bite into it was one which brought pure joy to the tastebuds! Yummy and I was definitely in love! There is a choice of having the sandwich on its own or adding the price of a serving of Torpedo Fries, for a very sinful serving of the melted cheese rich and somewhat spicy Torpedo fries and a drink.

The best and messiest way to have that Classic and Torpedo Fries - especially with the cheese at the bottom of the cup the fries comes in.

The best and messiest way to have that Classic and Torpedo Fries – especially with the cheese at the bottom of the cup the fries comes in.

With the portion being sufficiently large and that I had to save myself for the tempting desserts on the menu, I left it to the others in the group to tell me about the other items – all of which return positive verdicts.

The vegetarian mushroom laden M-1.

The vegetarian mushroom laden M-1 Submarine.

The Tuna Submarine.

The Tuna Submarine.

The Chicken Submarine.

The Chic Submarine.

The Single Hit.

The Single Hit.

The desserts on the menu – are highly recommended – the brownie (Choco Bomber) especially, although the cheesecake (NY Cheese Hunt) does deserve an honourable mention, as does the ice-cream filled brioche. Not a fan of brownies, the Choco Bomber did win me over with its most texture and rich enough chocolate flavour which wasn’t – as brownies tend to be, overpowering.

Must try desserts - the cheesecake, brownie and

Must try desserts – the cheesecake (NY Cheese Hunt), brownie (Choco Bomber) and brioche with ice-cream (Frozen Cannon).

Not normally a brownie fan, the Choco Bomber won me over - thought it was just right, not too sweet or overpowering.

Not normally a brownie fan, the Choco Bomber won me over – thought it was just right, not too sweet or overpowering.

Yellow Submarines can be found at Blk 177 #01-110 Toa Payoh Central Singapore 310177 (end of Blk 177 that faces Lorong 2) and is open from 10.30 am to 10.30 pm daily. For the official opening this weekend (26 to 28 April 2013 – dates inclusive), Yellow Submarines is offering a free upgrade to a meal for every purchase of a sandwich, sub or burger – so do hurry down! More information can be found at the Yellow Submarines website and Facebook Page. Yellow Submarines can also be found on Instagram and if you do post pics on Instagram, do remember to add the hashtag #yellowsubmarinescheesesteaks.

Official opening promotion - free upgrade to a meal only on the weekend of 26 to 28 April.

Official opening promotion – free upgrade to a meal only on the weekend of 26 to 28 April.





Spreading happiness at Serangoon Gardens

14 02 2013

Tucked away in a somewhat obscure area of Serangoon Gardens is a delightful little café that as its name, Sun Ray Café, suggests, brings sun rays over the area. Describing itself as a joyful and offbeat spot, the cafe is probably better known to pet owners – it being one of the few pet friendly eateries found in the area of Singapore.  I guess, not being a pet owner, I might be forgiven for not being aware of the cafe, and it was only through an invitation for a food tasting session that I got to know of its existence.

Yu Sheng that is served not with raw fish, but with smoked salmon and tossed with a fork.

Yu Sheng that is served not with raw fish, but with smoked salmon and tossed with a fork.

That it is an offbeat place is probably also seen in some of the food creations made specially for the occasion of the Lunar New Year and Valentine’s Day. One of the first things we got  to do was toss the what has come to be a tradition for the Lunar New Year in Singapore and Malaysia, Yu Sheng or Raw Fish Salad. That is perhaps as traditional as it does get, not only is the “Raw Fish” Salad topped not by raw fish as its name might suggest, but by a generous helping of smoked salmon, but it also is  tossed with a fork. Topped off with croutons, and served with plum sauce, the salad’s ingredients and the salmon topping is shaped into a short cylinder in a mould – taking on a rather quirky and non-conventional appearance. The Sun Ray Café Yu Sheng Platter, named Rising Joy is rather a rather delightful twist to the traditional dish, comes in two sizes – a small portion ideal for 2 diners is priced at $10.80 and the large portion for 4 diners costs $16.80 and will be available until 24 February. Being a pet friendly, the café also serves a pet version of the dish with boiled salmon, a portion of which costs $6.80.

A peek into the pet friendly café.

A peek into the pet friendly café.

The main part of the food tasting was to introduce the café’s Valentine’s Day menu (for which this post probably comes a little too late for). Available on 13 and 14 February, the menu comes with a choice of three entrées. The menu is also served with a Smoked Salmon Salad served with a wonderful walnut sauce dressing; a Cuppa’ Mushroom Soup inspired by how cappuccino is served these days which I thought was just right – light and not overladen with cream; a choice of Home Made Tiramisu or Chocolate Lava Cake; and a choice of drinks – a Signature Mocktail Mellini or a glass of House Wine. The entrées can be selected from a Australian Seared Steak (marinated in red wine and rosemary and served with Lyonnais potatoes); Crusted Salmon (sesame crusted salmon with sweet taro mash – I am told it is naturally sweet taro); or the Honey Glazed Spring Chicken (grilled and served with oven-roasted potatoes). I though the salmon turned out the best – full of flavour complemented by the sesame crust. The steak was also tender and juicy and rich in flavour. The chicken however did taste a little too sweet and wasn’t to my liking. The menus are priced at $45 for the steak, $35 for the salmon and  $30 for the chicken.

The smoked salmon salad with a walnut sauce dressing.

The smoked salmon salad with a walnut sauce dressing.

Cuppa' Mushroom Soup.

Cuppa’ Mushroom Soup.

The Valentine's Day menu offers a choice of entrées. The Australian Seared Steak menu costs $45.

The Valentine’s Day menu offers a choice of entrées. The Australian Seared Steak menu costs $45.

The crusted salmon.

The crusted salmon served with sweet taro mash.

Honey Glazed Spring Chicken.

Honey Glazed Spring Chicken.

The very refreshing Signature Mellini Mocktail.

The very refreshing Signature Mellini Mocktail.

Besides the food – the café’s owner is also big on coffee. A trained barista, he hopes to also turn the café into one that serves specialty coffees and is considering roasting his own beans. Tthe café was kind enough to have a little coffee appreciation session during which Columbia Geisha beans (which we were told cost $300 a kg!) were used and the practice of coffee cupping was  introduced – after which I will not look at a cup of kopi-o in the same way again.

Brewing the Geisha beans.

Brewing the Geisha beans.

A cupping spoon.

A cupping spoon.

Located at 79 Brighton Crescent, more information on the pet friendly café can be found at its Facebook page. And do note that, as a special treat, the café is extending a $10 return voucher – all you would need to do to claim the voucher is to say “Happiness will keep us alive!” to the staff serving you.





Gold that certainly needs guarding

11 10 2012

It was right on the last day that we found it, coming away with bagfuls of what must surely have been a very precious commodity that we had two of our toughest ladies, Valyn and Yiwei, to stand guard over it.

Pure gold that required two of our toughest ladies to stand guard over! (Photograph taken with a Panasonic LUMIX DMC-GF5).

The commodity has to be nothing short of pure gold – many come from near and wide, descending on a humble village away from the bustle of Macau’s bright lights and fluid streets just for it, or rather a taste of it. The golden item, is nothing less than the most sought after piece of pastry in the territory, a Lord Stow’s egg tart, smooth and creamy custard given a tinge of gold when baked in a pastry cup.

Gold in a pastry cup, Lord Stow’s Egg Tarts (photograph taken with a Panasonic LUMIX DMC-GF5).

The egg tarts or pastéis de nata (pastel de nata, singular), is what certainly draws the crowds to the sleepy village, Coloane Village, which is as far away as one can get in the tiny 29 square kilometres that is Macau. The village takes its name from the island, the southernmost of two main islands beyond the Macau Peninsula – an island that is sometimes referred to as Macau’s countryside. It was for long a neglected part of the former Portuguese colony, becoming a hotbed of pirate activity until the problem was eventually dealt with by the Portuguese in 1910.

Coloane Village is a sleepy village that seems far removed from the bright lights of the nearby Cotai Strip (photograph taken with a Panasonic LUMIX DMC-GF5).

The village, as is the bakery, is a curious place. Seemingly out of touch with the glitz and glamour of the integrated resorts sprouting up not so far away on the Cotai Strip – a piece of reclaimed land which has connected the Coloane Island to its northern counterpart, Taipa Island, it (and what is found in it), must be a wonderful example perhaps of how east and west has blended during the rule of the territory’s former masters.

Lord Stow’s Bakery in Coloane Village – it is not just in the bakery, but in the entire village where east has blended well with the west (photograph taken with a Panasonic LUMIX DMC-GF5).

At the heart of Coloane Village is a little piece of Portugal, the Eduardo Marques Square (Largo da Eduardo Marques). The square takes its name from the Portuguese governor Eduardo Marques who oversaw the victory over the pirates. This is in fact commemorated in the square in the form of a monument which stands at one end of it. It is at the opposite end however, that the attention of the visitor will be drawn to – the yellow of the baroque façade of the Chapel of St. Francis Xavier is one that will certainly not be missed.

A monument in the Largo da Eduardo Marques to commemorate the defeat of the pirates in 1910 (photograph taken with a Panasonic LUMIX DMC-GF5).

The Eduardo Marques Square is also known for its food outlets which apparently are a must-try (photograph taken with a Panasonic LUMIX DMC-GF5).

The yellow baroque façade of the Chapel of St. Francis Xavier at the other end of the square.

The yellow chapel, built in 1928, is definitely one that should not be missed. Besides containing some of the most sacred Catholic relics found in Asia (at one time it also housed relics of St. Francis Xavier – the missionary who is attributed bringing the faith to Asia), it does also contain a rather interesting religious painting. On the painting there is an image of a woman bearing the likeness of the Chiness Goddess of Mercy, Kun Iam or Kuan Yin, carrying a child, which is in very much a similar fashion as a very popular Catholic depiction of the Mother and Child. This surely is a wonderful example of how well east and west have blended here.

The Chapel of St. Francis Xavier was built in 1928 and once housed some relics of St. Francis Xavier, a missionary who is attributed with bringing the Catholic faith to Asia.

The Chapel of St. Francis Xavier is where many important Catholic relics are found (photograph taken with a Panasonic LUMIX DMC-GF5).

An example of east and west meeting inside the chapel – a painting with the likeness of Kum Iam carrying a child shown in a popular pose used by Catholics to depict Mother and Child.

The peace and calm that is the sanctuary of the chapel (photograph taken with a Panasonic LUMIX DMC-GF5).

The narrow lanes that took us through to the main square, the Largo Presidente António Ramalho Eanes, where gold was to be discovered, are equally captivating. Full of colour and interesting details, the streets are ones that I would, if I had another opportunity, like to spend perhaps a whole day exploring. There certainly is much more in the sleepy little village than the golden coloured pastries. Time I didn’t have, and with the egg tarts calling, it was to Lord Stow’s Bakery for our final stop at the village before we were to have lunch.

A colourful narrow lane in Coloane Village (photograph taken with a Panasonic LUMIX DMC-GF5).

A village shop (photograph taken with a Panasonic LUMIX DMC-GF5).

The area around Largo Presidente António Ramalho Eanes is certainly worth exploring (photograph taken with a Panasonic LUMIX DMC-GF5).

Largo Presidente António Ramalho Eanes is also where the bus stop is (photograph taken with a Panasonic LUMIX DMC-GF5).

Another shop found in the narrow lanes of Coloane.

That Lord Stow’s is as curious as the village is, there is no doubt. The bakery, is the brainchild of an English pharmacist (yes you read right!), the late Andrew Stow (whose ex-wife serves a slightly sweeter version of the popular pastry at Margaret’s Café in downtown Macau). He started the little bakery in 1989, perfecting his recipe using his skills as a pharmacist, achieving phenomenal success very quickly – with the bakery itself becoming a tourist draw. Many tourists make it a point to head to the bakery to pack the tarts, which are sold for MOP/HKD8 per piece, MOP/HKD45 for a box of 6, or MOP/HKD90 for a box of 12, before heading home.

Gold production (photographs taken with a Panasonic LUMIX DMC-GF5).

Curiosity aside, the bakery does make that egg tart that is certain to give one a ‘love at first bite’ experience and certainly with a taste that is no less than divine – well worth that pilgrimage to Coloane just to worship it. That together with the desire to explore the narrow lanes of the charming little part of Macau and the rest of the island (which does seem well worth exploring), will make it my first, and also last stop the next time I am in Macau.

An extremely happy customer (photograph taken with a Panasonic LUMIX DMC-GF5).

Look how much this one bought! (Photograph taken with a Panasonic LUMIX DMC-GF5).

More expressions of happiness (photograph taken with a Panasonic LUMIX DMC-GF5).

Worship (photograph taken with a Panasonic LUMIX DMC-GF5).


The trip was made possible by the kind sponsorship of the Macau Government Tourist Office (MGTO) which included a three night stay at the Grand Lapa Macau, and also Tiger Airways who sponsored the two way flights.


Links to finding gold:

Macau Government Tourist Office
Tiger Airways
Coloane Village (MGTO site)
More on Coloane Island (MGTO site)
Lord Stow’s Bakery


Note: this is a repost of my post on the omy.sg My Macau Experience 2012 site which sees 10 bloggers share experiences of their visit to Macau. Readers will get a chance to vote for their favourite My Macau Experience 2012 blogger and stand a chance to win $1000 worth of Macau travel vouchers. Voting has started (on 28 September 2012) and ends on 15 October 2012. Votes can be cast on a daily basis at the My Macau Experience 2012 Voting page.






In pursuit of happiness on the streets of old Macau

20 09 2012

Much of the second day of our trip to Macau seemed to be spent in the pursuit of happiness. Happiness, not as one might imagine, found in the brightly lit gaming rooms that one can’t really get far away from in the territory, but rather found in and around the narrow streets and back lanes of old Macau, streets and back lanes that given more time, are ones that I certainly would want find myself getting lost in.

A dance of joy at the foot of the steps leading up to the iconic ruins of St. Paul’s, one of the many pockets of happiness that awaited us on the second day (photograph taken with a Panasonic LUMIX DMC-GF5).

Scrambling around the streets late on what was a muggy Sunday morning, it didn’t take long to find ourselves dripping in perspiration and it did seem for a while, that that was the last thing that would lead us to any form of happiness. We had found ourselves involved in a Mini Macau Amazing Race, split into five teams of two, wandering around seemingly aimlessly seeking answers which were to be found in the narrow streets in and around Senado Square.

Have GPS will race … not that it helped … as my team was the last to arrive (photograph taken with a Panasonic LUMIX DMC-GF5).

We did in the course of the race, stumble upon happiness. We found that in the name of a street – Rua da Felicidade or 福隆新街,which translates to the Street of Happiness. The name has its origins in a seedy past, one that was associated with the pleasures of the flesh. The street is today (along with the narrow streets around it), where pleasures are still to be found, in indulgences that some would say are no less sinful. This we had to leave for a little later with the little matter of having first to finish the race.

The pursuit of happiness brought us to a street called ‘happiness’, the Rua da Felicidade / 福隆新街 (photograph taken with a Panasonic LUMIX DMC-GF5).

Being paired with a very able partner in Kaika, of The Cosplay Chronicles fame, somehow wasn’t enough. Arriving drenched in the morning’s exertions at the pit stop, we were to hear the dreaded ‘you are the last team to arrive’. Looking back, we had perhaps spent a little too much time on happiness, in search of what one might call a purveyor of happiness that eluded us. We did find some momentary happiness at the end point though. That came in the form of what has to be one of the simple pleasures of Macau – a Portuguese Egg Tart or Pastel de Nata as some refer to it. The Macau favourite was one that came from Margaret’s Café (玛嘉烈蛋挞), tucked away in what seemed like an obscure alley not far from the Grand Lisboa Hotel, which served as the end point.

A jump of joy in front of St. Dominic’s Church, one of the stops along the race route … I was paired up with Kaika of The Cosplay Chronicles for the race (photograph taken with a Panasonic LUMIX DMC-GF5).

Happiness at the pit stop – found after having an egg tart (photograph taken with a Panasonic LUMIX DMC-GF5).

Margaret’s Café (玛嘉烈蛋挞) is tucked away in what seemed like an obscure alley not far from the Grand Lisboa Hotel (photograph taken with a Panasonic LUMIX DMC-GF5).

The scene that greeted us at Margaret’s Café, might have had fuelled some delusions some of us might have had that the large crowd that was present was there to cheer our efforts. It was however clear that they had come for the rich creamy custard filled flaky pastry cases that can only be described as a little piece of heaven. There was just a queue that was in evidence, with tables laid on the outside all filled up, many were seen, egg tarts in hand, standing around in the alleyway. The café had been one of the many pockets of happiness surprising us in the labyrinth of streets of the race route and looking back at it, the race certainly was an well thought of means devised by the Macau Government Tourist Office (MGTO) to help get us acquainted the streets in and around Senado Square and what they have to offer.

There was a large crowd at the café when we arrived (photograph taken with a Panasonic LUMIX DMC-GF5).

Those who could not find seats did not seem to mind having their egg tarts standing (photograph taken with a Panasonic LUMIX DMC-GF5).

With the newly acquired local knowledge fresh in our heads, a number of us decided to use the free time we had after the race to embark on a quest to seek out the pockets of happiness we now knew the streets had to offer. Retracing our steps back to the street called happiness, we sought out Cheong Kei Noodle House (Loja Sopa Da Fita Cheong Kei or 祥记面食专家) and the famed shrimp roe noodles we were made aware of. Undeterred by the queue that had formed when we arrived, we patiently waited for the reward that awaited us, shrimp roe noodles of which we each had one (we realised that the portions served were small enough), sharing a bowl of wan ton soup, and what seemed like house specialities fish skin salad and fish balls deep fried with a coating of rice that resembled balls of Fererro Rocher. The shrimp roe noodles, noodles sprinkled with dried shrimp roe on top, made an interesting eat and turned out to be quite a happy treat. The fish balls and wan ton were too, but I think the jury was out on the fish skin which if anything was rich, as I learned from the ladies with us, in collagen.

The queue to get into Cheong Kei did not deter us (photograph taken with a Panasonic LUMIX DMC-GF5).

Fish Skin Salad, a specialty – the jury seemed to be out on this (photograph taken with a Panasonic LUMIX DMC-GF5).

Fererro Rocher balls? Deep fried fish balls coated with rice (photograph taken with a Panasonic LUMIX DMC-GF5).

What we came for, happiness in a serving of shrimp roe noodles (photograph taken with a Panasonic LUMIX DMC-GF5).

… which Ai Sakura seemed to find (photograph taken with a Panasonic LUMIX DMC-GF5).

Feeling happy from the exercise of gluttony at Cheong Kei, there was more happiness to be sought. We decided to find it in some sweet delights that Macau does have an abundance of – desserts! We headed to the Leitaria I Son (義順牛奶公司) along San Ma Lo (新馬路 / Avenida de Almeida Ribeiro), known to many who visit Hong Kong as the Yee Shun Milk Company. The dessert shop, which I understand originated in Macau, offers a range of smooth and creamy steamed milk puddings with a variety of toppings, all of which would probably require several trips to Macau to have a complete taste of. We shared a few different bowls – a plain milk pudding, as well as one each with ginger, lotus seeds and red beans. The ginger was quite an interesting experience, and if you are fond of having a cup of strong ginger tea we find at the sarabat stalls in Singapore, it is something you certainly will like – which I did. Seeing the expression on the face of one in the group, Rui Long, the omy.sg representative, as she had a taste of it also told me that ginger wasn’t everyone’s bowl of milk pudding. I did however find, and I think many would agree with me, that the bowl with the red beans topping came closest to happiness in a bowl – red beans seemed to best complement the joy of milk pudding.

The search for more happiness took us into Leitaria I Son (義順牛奶公司) along San Ma Lo (新馬路 / Avenida de Almeida Ribeiro), known to many who visit Hong Kong as the Yee Shun Milk Company and famous for their steamed milk puddings.

Happiness found in bowls of steamed milk pudding at I Son … just so good! (Photograph taken with a Panasonic LUMIX DMC-GF5).

It was at this point that some decided to head to the shops in Senado Square in search of the happiness that shopping does bring. A few headed back to the starting point of the morning’s race, Ponte 16, to visit the MJ Gallery and MJ Café there. The gallery, the only one in Asia devoted to the late ‘King of Pop’, Michael Jackson (MJ), is where MJ fans will take great delight in the 40 well-known pieces of MJ memorabilia on display. This includes the iconic white rhinestone glove which he wore worn during his first moonwalk performance which was televised during Motown’s 25th Anniversary in 1983, and also a fedora hat and crystal socks worn during his Victory Tour in 1984. MJ was certainly a big part of the generation I am in and I was quite happy to see that he has fans in the young bloggers who came along. One big fan we were to discover amongst us was Rui Long, who I must say did an excellent impression of MJ next to a life-sized standee of MJ doing the legendary moonwalk.

Some headed back to Ponte 16 to visit the MJ Gallery.

Paying homage to the late ‘King of Pop’, Michael Jackson at the MJ Gallery at Ponte 16 (photograph taken with a Panasonic LUMIX DMC-GF5).

The MJ Café at Ponte 16.

The time tunnel at the MJ Gallery captures the key milestones of MJ’s legendary career (photograph taken with a Panasonic LUMIX DMC-GF5).

Rui Long during a perfect impression of MJ.



The MJ Gallery features 40 items of MJ memorabilia including some iconic items such as the white rhinestone studded glove he wore during his legendary moonwalk performance televised during Motown’s 25th Anniversary in 1983 (photographs taken with a Panasonic LUMIX DMC-GF5).

I decided next to head on my own in an attempt to discover the heart of old Macau, starting with the A-Ma Temple (媽閣廟) which is thought to be at the origins of the Portuguese given name of its former colony. The temple, I will write on in part of another post, which dedicated to the Taoist protector of fishermen, the goddess of the sea, Mazu or Matsu (妈祖 / 媽祖), serves as the starting point of any heritage trail through the streets of old Macau. It is also a stone’s throw from Lilau Square, the heart of the first Portuguese settlement. It was at the square where peeking through a window of a convenience kiosk, I spotted Yiwei, of Foodeology fame, seemingly in a state of happiness peeking (quite coincidentally) through a window at the opposite side of the kiosk.

The A-Ma Temple (媽閣廟) is at the origin of the Portuguese given name for Macau.

Having spent a little more time that I thought at the A-Ma Temple, the Moorish Barracks along the way and at Lilau Square, and perhaps a little distracted by the sweet smile at the other end of the kiosk, I abandoned thoughts of continuing with my trek through old Macau. I decided on heading back to Senado Square where I would find the larger part of the group, with the promise of a raid on more places of culinary happiness later that evening.

The joy that accompanied the surprise through a window of a kiosk at Lilau Square.

I found the group close to the steps leading up to the ruins of St. Paul’s, looking for happiness in the many shops selling Macanese / Cantonese confectionery and biscuits found in the streets leading up to the ruins. It is at these shops that Macau favourites such as boxes of almond cookies fly off the racks like hot cakes, and where another favourite, what I is best described as sweet barbequed meat or 肉乾, referred to locally as jerky (or in Singapore as ‘bak kwa’ or ‘long yuk’), is displayed in folded sheets as large as a piece of A4 sized paper– something I would certainly would have found happiness in as a child!

The streets below the ruins of St. Paul’s are littered with shops offering happiness in the many local snacks and confectioneries.

Sweet BBQ Meat a.k.a. jerky or 肉乾 is displayed in A4 sized sheets.

A shop assistant with a flat basket of a local favourite, almond cookies.

Ai Sakura finding happiness in a confectionery shop.

Tired from what was a long day out, it was then time to seek the dose of happiness at one of Macau’s food institutions – one we found out about during the race, Wong Chi Kei Noodle House (黃枝記麵家) in Senado Square. Wong Chi Kei has been in business some for some 66 years, having started in 1946. Set in an old shophouse in Senado Square, the wait to get into the restaurant, popular with locals and visitors, proved to be well worth it. The noodles and the soup in which they were served can be described as nothing less than a bowl of great happiness! As with any visit to the region, I had to have a bowl of beef brisket noodles. I thoroughly enjoyed and would if I could, return for more. The wan ton noodles and crab congee are apparently among the favourites here, as is the shrimp roe noodles, which served in larger portions with a generous helping of wan ton, was received well by those who did try it.

A happy customer leaving Wong Chi Kei Noodle House (黃枝記麵家) in Senado Square, a local institution.

The verdict was that the shrimp roe noodles at Wong Chi Kei brought happiness to those who tried it.

Leo of Spin or Bin Music must be wondering how Ai Sakura is going to eat all that!

Another house specialty is the crab congee.

Before we were prepared to call it a day, there was still one last bit of happiness we had to seek. We headed back to the dessert shop that had eluded Kaika and me during the race, Hang Heong Un (Loja De Doces Hang Heong Un / 杏香园雪糕甜品屋), in which their walnut cream desserts are said to bring pure joy. I decided on ordering something that would cool me down instead, it having been a hot day – a cold water chestnut based dessert. That did bring pure joy to me, certainly an excellent way to bring what I must say was a very successful pursuit of happiness through the streets of Macau to a very happy conclusion.

Last stop for finding happiness was Hang Heong Un (Loja De Doces Hang Heong Un / 杏香园雪糕甜品屋) off the street of happiness.

A refreshing bowl of water chestnut based dessert – a perfect way to end a happy day.


The visit to Macau was made possible by the kind sponsorship of MGTO, flights were sponsored by Tiger Airways with check-in baggage allowances included.


Links to Happiness:

Getting there
Macau Government Tourist Office
Tiger Airways

Pockets of ‘yum’:
Margaret’s Café
Cheong Kei Noodle House
Leitaria I Son
Wong Chi Kei
Hang Heong Un

Happy places:
Suggested Walking Tour of Macau
Rua da Felicadade
Senado Square
Ruins of St. Paul’s
St. Dominic’s Church
A-Ma Temple
Lilau Square
MJ Gallery at Ponte 16


Note: this is a repost of my post on the omy.sg My Macau Experience 2012 site which sees 10 bloggers share experiences of their visit to Macau. Readers will get a chance to vote for their favourite My Macau Experience 2012 blogger and stand a chance to win $1000 worth of Macau travel vouchers. Voting starts on 28 September 2012 and details can be found at the My Macau Experience 2012 Voting page.


Video of Mini Macau Amazing Race as captured by the crew of omy.sg:






The other side of the moon

15 09 2012

In a fast changing world in which there often are just little reminders of the past to cling on to, it is always good to come across old world traditions that have not been displaced by the new. One area in which we are able to see this is in the making of mooncakes by some of the established mooncake bakeries, one of which is Chop Tai Chong Kok. I was able to visit the bakery very recently just as the making of mooncakes was being ramped-up as the Chinese eight month, in which the Mooncake or Mid-Autumn Festival is celebrated, approaches.

Mooncakes are still made in the traditional way at Chop Tai Chong Kok.

Having been in the business for some 77 years, the shop has long been one of the popular brands in traditional Cantonese style mooncakes, attracting long queues for the sweet delectable treats it produces in the lead-up to the Mid-Autumn festival. It now produces the mooncakes it is well-known for, as well as other Cantonese style pastries and confectionery, in a shop lot in Ubi Avenue 1, having had to move its business in 34 Sago Street when Chinatown was being cleaned-up during the conservation efforts which have given us the sanitised version of Chinatown we see today. The shop has since opened a retail outlet back in the shophouse in which the business started – one that is now rented.

Long queues seen at the original shop at Sago Street in the lead-up to the Mid-Autumn Festival (photo taken off one displayed on the wall of the shop).

Having had to move out of their Sago Street premises during the remaking of Chinatown, the business now rents the same unit and operates a retail outlet there.

Although now made in newer premises, little has changed in the production of Chop Tai Chong Kok mooncakes since the days of the late Mr Tham Kah Chee who arrived from China in 1935 and started his business at Sago Street. The preparation of the dough as well as the lotus and bean paste fillings to the pressing of dough wrapped balls of paste into the round shaped mooncakes in wooden moulds that the late Mr Tham himself would have used is still very much done by hand. I was able to observe part of this process which involved five persons standing around a wooden topped table, very quickly transforming flat pieces of dough and pre-prepared balls of paste into unbaked paler versions of the famous mooncakes. The sounds of wooden moulds on the wooden table top took me back to the days of my youth when I would wander around the old streets of Chinatown to catch a glimpse of shop fronts brightly coloured by cellophane lanterns and for a chance to watch unbaked mooncakes being made on tables lined along the five-foot ways as the Mid-Autumn Festival approached.

Little has changed in the preparation of ingredients and in the way the mooncakes are made even with the mooncake maker operating in newer premises. The mooncakes are still considered to be the best among the best of traditional Cantonese mooncakes in Singapore.

The business is now in the hands of the second and third generations of the late Mr Tham’s family, with a grandson, Weng Seng, now involved in the running of business. Facing many challenges including he arrival of many new players in the market, the introduction of newer variations of the traditional pastry, changing tastes, the small local market, as well as in employing people willing to labour in the bakery, their mooncakes continue to remain popular with Singaporeans due to their commitment to tradition and quality. Being one of a few organic businesses that has reclaimed a place in a Chinatown where many other businesses have found it hard to return to, the desire of the new generation taking over to maintain the relevance of the business in the face of new challenges does spell hope that they will, for some time to come, continue to serve as a reminder of a world that would otherwise have long been forgotten.

The business in now in the hands of the Mr Tham Kah Chee’s children and the next generation. His son Mr Tham Wing Thong seen here is still very much involved in making the pastries.

Fillings (lotus paste with egg yolk seen here) prepared by hand are rolled into a ball and placed on trays ready to be wrapped in a skin of dough.

Trays of fillings for the morning’s mooncake making.

A flat round piece of dough is rolled and used to wrap the pre-prepared fillings. Lotus Paste, Red Bean Paste and Green Bean Paste with lotus seeds are traditional fillings used.

Covering up the filling …

A ball of dough wrapped around the filling ready to be pressed into a mould.

Pressing a dough into a wooden mould – the moulds used are those handed down by the late Mr Tham Kah Chee.

A fully pressed mooncake in the mould.

Knocking out the mooncake from the mould.

Voilà!

The mooncake is then placed in a baking tray destined for the oven.

Trays of unbaked mooncakes.

A close-up.

Mid-way through, the baking mooncakes are taken out to be glazed using egg-yolk.

Glazing the mooncakes.

A tray of freshly baked mooncakes just out of the oven.

Once out of the oven, the freshly baked mooncakes are transferred to wooden paper lined trays to cool down.

And given a light brush over.

Customers can opt to have their mooncakes wrapped in a traditional way.

Traditionally packed mooncakes.

And take them home in traditional brown paper bags – we used to call these chicken paper bags as such bags came in handy in bringing live chickens home.

A stack of paper bags … customers can also opt to have the mooncakes packed in square boxes and brought home in plastic bags or corporate gift paper bags.

A favourite with the kids … ‘piglets’ in baskets …

Similar methods are employed in the making of piglets.

Other traditional pastries are also on sale at the retail outlet.

Almond cookies.

Mooncakes on sale at the Sago Street retail outlet.





Spicing Town up

27 07 2012

Having a spice fix is something I can’t live without and I got one last Friday at a dinner buffet at the Town Restaurant at the Fullerton. On for a very short period of time from 20 to 30 July 2012, Town Restaurant takes one on “A Tasty Passage to India” through its dinner buffet – one that combines the flavours brought in from the Taj Palace New Delhi with the selection of seafood on ice, salads, pastas, pizzas and cheeses that is always a draw on its popular buffet line.

Delivered straight from the Taj Palace New Delhi is the “A Tasty Passage to India” DInner Buffet at The Fullerton’s Town Restaurant.

Seafood on ice from the buffet line.

The buffet which is presented in partnership with the Taj Palace New Delhi and Jet Airways, sees many Northern Indian specialties being served up including Murg Badam Shorba (Almond-flavoured Chicken Broth), Kasundi Mahi Tikka (Bengal Mustard Fish Kebab), Kolapuri Mutton (Spicy Mutton Curry), Phoolkopichi Bhaji (Cauliflower Curry Served with Crushed Peanuts), Paneer Makai Seekh (Minced Cottage Cheese and Corn Kernels Char-grilled On Skewer), Chingri Malai Curry (Prawns Cooked in Coconut), Subz Briyani (Vegetable Spiced Rice) along with an assortment of Indian Breads and tangy Chutneys. In town to lend their expertise to Fullerton’s The Courtyard are Guest Chefs from the Taj Palace, Shahid Hossain, the Executive Sous Chef of Taj Palace New Delhi, and Commis Chefs Sandeep Chauhan and Vinod Kuma from Taj Palace New Delhi’s speciality Indian restaurant Masala Art.

A selection from the grill.

Tandoori fish.

A selection of breads.

With what must certainly be too much to choose from for one dinner sitting, I had to selectively sample what was on offer. What I can say is certainly worth a try besides the briyanis and breads which I never can resist, is the Kolapuri Mutton, the Tandoori Fish, and a potato cutlet which is topped with sauces, the name of which I unfortunately was not able to catch. “A Tasty Passage to India” is priced at S$52* per adult and $26* per child (6 to 12 years old) [*subject to service charge and prevailing government taxes]. The dinner buffet is on unitl 31 July 2012 daily from 6 to 10 pm at Town Restaurant (located at the lobby level of The Fullerton Hotel). For reservations, please call (65) 6877 8128 or email town@fullertonhotel.com.

Potato cutlets frying in a pan …

… and is served with sauces that include a masala sauce and a mint sauce which is topped with pomegranate – delicious!








Follow

Get every new post delivered to your Inbox.

Join 2,456 other followers

%d bloggers like this: