Up to Singapore and a bit of Malaysia - July 18th-August 1st 2008

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July 20th 2008: Conference (Tutorial Day), Plus Dinner in Food Court


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Click on images below to enlarge:
Breakfast at Hotel
Mini morning bun, nasi lemak (moist, sweetened rice; I liked it), papaya, watermelon, honeydew, and toast with strawberry jam.
Mini morning bun, nasi lemak (moist, sweetened rice; I liked it), papaya, watermelon, honeydew, and toast with strawberry jam.
Lunch at Conference Venue
Salad, salmon (good), bhindi (okra) masala (Indian, if you can't guess from the name) (also good), and Chinese-style sauteed vegetables (mushrooms, carrots, and broccoli; only okay).
Cajun-spiced seafood, bread pudding, and melons. The bread pudding wasn't as good as Google's. It actually more resembled my noodle kugel than it did Google's chunky bread pudding, though it wasn't as good as my kugel either.
Salad, salmon (good), bhindi (okra) masala (Indian, if you can't guess from the name) (also good), and Chinese-style sauteed vegetables (mushrooms, carrots, and broccoli; only okay).
Cajun-spiced seafood, bread pudding, and melons. The bread pudding wasn't as good as Google's. It actually more resembled my noodle kugel than it did Google's chunky bread pudding, though it wasn't as good as my kugel either.
Dinner at Tiong Bahru Food Centre
A 360-degree panoramic movie of the Tiong Bahru hawker center. It provides a feel of the place. About half the stands were closed at dinnertime.
Ayam Penyet, the Indonesian stand where I bought dinner.
Ayam penyet: basically fried chicken topped with a sambal (chili sauce). It wasn't as a spicy as it looks. Accompanied by some tofu, an odd nut-bar thing (at the bottom of the picture), and rice (not pictured).
The carrot cake stand, where I bought a follow-up to dinner. Its menu, all of three items, is readable on the right in the full-sized image.
A 360-degree panoramic movie of the Tiong Bahru hawker center. It provides a feel of the place.
About half the stands were closed at dinnertime.
Ayam Penyet, the Indonesian stand where I bought dinner.
Ayam penyet: basically fried chicken topped with a sambal (chili sauce). It wasn't as a spicy as it looks. Accompanied by some tofu, an odd nut-bar thing (at the bottom of the picture), and rice (not pictured).
The carrot cake stand, where I bought a follow-up to dinner.
Its menu, all of three items, is readable on the right in the full-sized image.
"Fried carrot cake." A Singaporean dish that doesn't involve carrots. Rather, it's a radish ("white carrot") cake, chopped and fried with eggs and oysters and spices and topped in this case with green onions. I had mine "white", meaning not mixed with much chili sauce. It was salty, perhaps from something pickled, and spicy, and felt a lot like breakfast: an omelette mixed with bread/rice with a twist of chili sauce.
Tian Tian Yuan Dessert House, where I bought dessert. If you view the full-sized image, you can read most of its menu.
Mango ice kachang. Ice kachang is a dessert of shaved ice, flavored with fruit syrups, atop red beans, corn, strange green jelly sticks (which I think were "agar agar", a jelly made from seaweed), red jelly squares (which I think were "grass jelly"), and clear chewy ovoids (which I think were "attap chee", basically palm seeds). For my mango ice kachang, the shaved ice had cubed mangoes and pineapples and was topped with mango juice.
"Fried carrot cake." A Singaporean dish that doesn't involve carrots. Rather, it's a radish ("white carrot") cake, chopped and fried with eggs and oysters and spices and topped in this case with green onions. I had mine "white", meaning not mixed with much chili sauce. It was salty, perhaps from something pickled, and spicy, and felt a lot like breakfast: an omelette mixed with bread/rice with a twist of chili sauce.
Tian Tian Yuan Dessert House, where I bought dessert.
If you view the full-sized image, you can read most of its menu.
Mango ice kachang. Ice kachang is a dessert of shaved ice, flavored with fruit syrups, atop red beans, corn, strange green jelly sticks (which I think were "agar agar", a jelly made from seaweed), red jelly squares (which I think were "grass jelly"), and clear chewy ovoids (which I think were "attap chee", basically palm seeds). For my mango ice kachang, the shaved ice had cubed mangoes and pineapples and was topped with mango juice.