The Singapore ExperiencePosted: May 15, 2014
-It really is more fulfilling if you research about the place you are going to before going there.
– Davao’s International Airport is bigger than you think. But it has to be bigger!
– If you are a government employee, get documentary permission from your employing office before you travel. Better yet, don’t bother putting down on your immigration form that you’re a government employee.
– My government is scary.
– There is no difference in timezones between the Philippines and Singapore.
– But official timezones do not necessarily correspond with natural timezones: in Singapore, it’s still bright outside at 7pm (7pm in the afternoon?)
– Changi International Airport is so good that it cheered me up from my (red-tape strangled) bad mood. They have Orchid gardens inside!
– When you ride a taxi from the airport, you’re not yet downtown. That “downtown” you see? That’s still the airport. In the airport, it’s airport as far as you can see.
– But more on the airport when you go back. In the meantime, absorb the fact that you’re sitting on the left front seat of the taxi, and that between you and the driver is technology you haven’t even seen in rich people’s cars back in the Philippines.
– Singapore… is surprisingly green for a metropolis. Trees trees trees. lined with flowers after flowers after flowers.
– Singapore… also surprisingly has a lot of historical buildings. Our hotel at Foch road was near the Lavender shophouses: multi-storied buildings with gorgeous facades of plastered baroque flourishings (Chinese baroque they call it) over centuries old. Across the street along Jalan Besar are more shophouses of even more ornate designs. The first stories are commercial establishments, so parts of Singapore have a distinct historical-commercial feel about them.
– Bandung: the first thing I try in Singapore. Rose syrup with milk on ice. It’s more intense than it sounds – it is after all made with rose concentrate. But it’s addictive in this almost treacherous way. If Singapore will have a taste for me, it’s Bandung.
– Do not underestimate the spiciness levels of Indian cuisine. Even simple Roti Prata with curry will make you blush.
– Curry isn’t just yellow: there’s red and green curry too.
– Okay some money talk: a Singaporean dollar is roughly 35 Philippine Pesos. Philippines Peso bills are better designed though.
– Stuff in Singapore has relatively the same price as in the Philippines, but in Singapore you have to buy bigger because nobody sells a stick of cigarette at the corner.
– Oh and be forewarned. Singapore is known as “the fine city” because of its hefty fines. You can be jailed for bringing cigarettes, and while you can bring in chewing gum, you can’t sell the stuff. Vandalism, urinating in public, and all your petty crimes are also a big no-no. Look up Michael P. Fay for reference.
– My first breakfast in Singapore: Frog Porridge. Yes, not exactly advisable, but it was remarkably cliched: tasted just like chicken (porridge). On the side, some sambal, cross between chili paste and bagoong.
– Singaporean taxi drivers are the only drivers I know who can rival Davao’s. They love chatting, are very informative, and have this distinct cynical humor that always gets you. They also can’t cheat you because it will lose them money if they do. Perhaps they outdo Davao’s taxi drivers in that they’re very cultured and well groomed. And don’t feel bad if your taxi driver doesn’t talk too much: he probably just doesn’t know English too well.
– Oh and it’s “cab” there. Other English differences you ought to know: it’s “take away” not “take out,” and be specific and use “toilet” instead of the euphemistic “comfort room” and whatnot. “Give him die” means what it sounds like. Also, “also can” is a common construction.
– More on cabs: in spite of the nice drivers, the rates are confusing and they hurt the budget. Separate charges for specific streets in specific times, additional rates for express ways, and 50% additional charge by midnight. But you will be impressed with the technology. And the model of the cars! Don’t be surprised to see a Chev or a Mercedes used as a taxi. But naturally, rates for such cars are higher.
– More on language: nothing spells confluence like Singapore. There are Chinese, Malays, and Indians, but you’d be surprised to hear Indians with a Chinese accent, Chinese people saying Malay words, and Malays reading Tamil. Their English reflects that, and if communication is not a life and death situation, it’s fascinating.
– And more on language: the people there can curse so originally it hurts. “Suck your father,” or “go f*ck a spider.”
– The unofficial exclave of the Philippines in Singapore is Lucky Plaza along Orchard road. The place even has Filipino banks and a Jollibee outlet. The salesladies have learned a few Tagalog phrases to entertain Pinoy customers.
– Tiong Bahru Bakeshop sells ridiculously delicious stuff. Their kouign amann is so good they give away free samples confident that people will buy it.
– Books Kinokuniya is heaven with books instead of clouds. Almost the entire third floor of Ngee Ann City occupies it – an entire mall’s floor for a bookshop! And the books there will make any book lover drool.
– The Esplanade is sign of how Singapore markets its street food to tourists. Hawker Food Stalls they’re called, selling Chinese, Indian, Malaysian and a natural fusion of cuisines of them all. Chinese savory, Indian spices, Malay subtlety – Singaporean cuisine is easily the best in the world.
– But back to Esplanade. Which is not to say that the place is all about food. Marina Bay Sands, the Merlion, the Fullerton Hotel, the Theater by the Bay: the view by Marina Bay is gorgeous!
– Hot musicians from Singapore: the Sa Trio. They play modern music with guzheng, chinese flute, the didgeridoo, and drums. My kind of music!
– Kaya toast is a delicious respite to subtlety from Singaporean cuisine’s intensity. Kaya – jam made from coconut, eggs, and flavoured with pandan – is spread on toast with butter. Best with Teh Tarik (pulled tea, milk tea they pour from a height to make it frothy) or Yuanyang (coffee-milk tea cocktail).
– I won’t go through the nuances of Kopi-O, Kopi, and Kopi – C anymore, just look it up. I always go for Teh-C if not Teh Tarik!
– Chili crabs are good, but Cereal prawns are so underrated. Prawns deep-fried in a breading of cereals – crispy heaven.
– Singaporeans should give themselves more credit in terms of promoting arts: the old parliament building was converted into an Arthouse. ( In the Philippines, they converted the Coconut Palace to a nuno sa punso, complete with bad spirits.)
– You can feel how small The Little Red Dot is in the debating chamber of the old Parliament house. For a national legislature, it felt intimate.
– There was an exhibit of works by visual artist Nikos Kipraios. His works depict fish in graphic mutilation, all allegorical of human oppression. The sharp irony of this social commentary in a former legislative building was palpable.
– More historical buildings: the old Parliament, the old Supreme court building, the old City Hall, St Andrew’s, the Raffles landing site, the elephant given by Chulalongkorn, the Victoria Museum, the nearby Fullerton Hotel, Chinatown. For Singapore the past is a lingering spirit waiting to be revived, for the Philippines it is a haunting ghoul that blights like miasma.
-I don’t know why, but the large number of Filipinos in Singapore was rather unpleasant. Hearing Tagalog being spoken ahead of you or behind you hit a nerve for some reason.
– The Supreme Court and Treasury buildings look like malls!
– They sell betel nut commercially in department stores.
– The most charming part about the Merlion is its tail. Look at how it curls in!
– Nope, no more drag queens in Bugis Street. But I don’t mind.
– Because by God Singapore is full of eye candy. Gorgeous, hot, cute, lovely, you’d run out of adjectives to describe the people. The Chinese with their flawlessness and cuteness, the Indians with their sensuality, the Malays with their rugged polish, and no shortage of tourists of Caucasian beauty.
– In Bugis Street, there are more pretty salesladies than there are things to buy. There are a lot of things to buy in Bugis Street.
– It’s more fun to haggle for prices in Hong Kong, but Singaporean sellers are much friendlier. Maybe that’s the reason: it’s more fun to get a discount from a grumpy old vendor, and you feel bad if you don’t let the cute seller-girl make some profit out of you.
– It’s not a good idea to buy “I Love SG” shirts. People will just think you went to Surigao.
– Laksa. Thick noodles in a rich soup of coconut milk and sambal with slivers of fresh fish and oysters, deep fried tofu, topped with more sambal. Rich, spicy, savory, greasy goodness. This description is not to clarify it for you, it’s to torture you. And myself.
– As the hawker food guide book of the title goes, there is no carrot in “carrot cake.” But who needs carrots when you have stuff this good instead.
– No there’s no Abacus plant from where they get the Abacus seed. It’s balls of Yam flour stirfried to become your dreams.
– Turtle soup, unkindly exotic as it sounds, tastes very familiar: balbacua! But I hate it with coriander.
– Otak-otak tastes like spicy sardines.
– You can’t go wrong with Chee Cheong Fun. But the stuff’s better in Hong Kong though. I don’t know, maybe it’s just first love syndrome?
– Rojak is the metaphor for Singaporean culture. An intense mixture of unlikely ingredients to form a dish that’s difficult to grasp because it’s too unique.
– Eew, Durian.
– I knew old people didn’t retire in Singapore, but that one cab driver was exemplary. A 30 year old Filipina girlfriend at 70!? There is hope in Singapore!
– I knew I was too old for Hong Kong Disneyland, but now I’m also too old for Universal Studios and for Sentosa’s Songs of the Sea. I am officially old.
– Nobody though is too old for the Transformers ride. In fact, some may be too young for it. And nobody is too old for Eddie Murphy’s humour either.
– I will never be old enough for a roller coaster ride though. Never!
– Popiah, with its radish filling, is a slightly less-awesome version of Lumpia.
– I have no plans of smoking. But if I’m ever going to suggest anything for you to hithit, it’s Soup Tulang: Lamb Marrow in rich red curry sauce. I smiled when I sucked the marrow out of the bone. I smiled.
– Yup, Bandung tastes best with curry.
– It’s a faux pas to eat at a familiar food chain when you’re in another country, but not when the other country’s versions have something unique. McDonald’s Green Curry Burger was good, but wasn’t as spicy as it claimed. Yuzu Fizz and the Peach Mango Sundae good though. The Himalayan Tea Sundae wasn’t Himalayan Tea-ish enough.
– Toast Box is a franchise version of a traditional Singaporean coffee shop, the kopitiam. Yes, that is a large tower of butter you will be seeing, it’s for the Kaya toast.
– The Malay equivalent of the Silog is Nasi Lemak. But rather than sangag, the rice is cooked with coconut milk. Oh and sambal, intense sambal.
-I have no idea why the pool at Vivo City’s rooftop is murky.
-I really think Filipinos speak better English than Singaporeans.
– On my second time in Books Kinokuniya, a Japanese Hairstylist approached me and asked if I could model for her. I’m still flattered today.
– It’s hard to describe Chendol: it’s sweet and slippery but it doesn’t really have much of a taste.
– Okay, at the corner of Foch Road and Beatty lane is a place that sells Pork Organ Soup. Try that stuff. And go drown yourself in broth, there’s unlimited refill.
– Do not order Fishhead curry alone. Bring a whole baranggay with you. And don’t order it if it’s not snowing, or you’re not in an airconditioned room. it’s not”hot-as-Indian” red for nothing.
– If you’re in any Hotel 81 (but specifically in the Elegance branch), count on Lim Kim Heng for tips. Best front desk I’ve known so far.
– Singaporean hospitality is unassuming. The people might look like they’re grumpy, but behind the deadpan faces are bursts of cheerfulness and even mischief. They don’t say “okay” when you make a request, they say “no problem!”
– Hor Fun is like really long Chee Cheong Fun. And Mee Siam is spicy, sour, tasty Sotanghon with lots of broth.
– And back to Changi Airport! Airports? 3 vast terminals! And to travel between them you ride free skytrains with gorgeous views!
– You can get in the airport even if you don’t have a flight. And with good reason: even more than Hong Kong, Changi’s “arrival and departure areas” are practically malls that just happen to have check in counters for flights. And incredibly, the stuff in the airport is cheaper than outside.
– The bathrooms in Singapore by the way are clean, but some may be smelly. They’re cleanliness-conscious there though: in Changi airport their elevators have automatic hand sanitizer dispensers.
– Bak Kut Teh and Hainanese Chicken Rice are overrated. Acceptable but not worth the attention.
– Kueh, Singaporean rice-based sweets, are like more colourful and more imaginative forms of kakanin. The most eye catching is the lapis sagu, but the most delicious is getuk-getuk, cassava paste with coconut cream on top. Bengawan Solo sells Kueh in a fashionable way.
– I did not expect the flight from Singapore back to the Philippines to be painful.
– Except for the weight and the memories, no, you don’t gain when you travel. When you go to a place, you inevitably leave a part of you in it. And when you go home you feel that somehow, you came back with something missing. I think I left a piece of me in Singapore.