And so commences my new blog. I want to do keep a log of my adventures as a means of learning more and making the most of my time. I figure if I have something I need to present informatively I can learn more myself.
I went to Singapore with my grandparents in January of 2018 and had an amazing (and very sweaty) time. I had some great interactions, and started to get a feel for exploring unfamiliar places. I’m looking forward to getting a little more stuck-in and adventurous this time.
On my trip to SG this year, I’ll be staying at Bright Star Hotel in Geylang, just a block away from Geylang Rd. I’ll be checking in at around 5pm on my first day and checking out several eateries along Sims Avenue and Geylang Rd.
I depart in just a few days and am very much looking forward to throwing myself back into this little island.
As our anticipated stall Hup Kee Wu Xiang Guan Chang was closed, me and Richard had to try and find an alternative. Of course, the amount of choice and the intimidation of not knowing what to get can be stifling and leave you feeling at an impasse.
I ended up deciding on a stall featuring laksa. Not as spicy as the laksa that I’m familiar with (ie not spicy at all. Perhaps there was a station for adding chilli that I missed)
I really wanted to get this book. A foreshadowing of a future purchase.
After lunch, Richard took me on a little tour of the surrounds. We stopped in at Huggs-Epigram Coffee Bookshop, a small cafe with books scattered throughout. Then, we traipsed through the Board of architects displays; and interesting look at development and redevelopment in Singapore, and the ingenuity of the architects of this little island.
We took to the streets once more, passing The Coconut club, a famous spot, known for its pricey but worth itnasi lemak. I’ll definitely be returning here to sample.
The Coconut Club
Next, we stopped in at Keong Saik Bakery. A tiny shop with big prices. I bought myself a petite burnt cheesecake cruffin (it was delicious).
From keongsaikbakery.oddle.me
Tiong Bahru
After Richard and I parted ways, I headed to Tiong Bahru (once again on Richard’s expert advice). Many hipster stores, cafes and pretty building faces line the streets of Tiong Bahru.
I stumbled into BooksActually, a quaint, quirky bookstore, filled to the brim with all manner of publications. I purchased a little book, featuring the vast array of hand-drawn Singaporean desserts or “kueh”.
Dinner
After returning from Tiong Bahru and resting at the hotel for a spell, my friend Andrew was kind enough to join me at 126 Dim Sum. A popular dim sum restaurant a stone’s throw from my hotel, featuring many delectable bites. The shopfront also features a glass cabinet of golden pastry treasures, some of which I purchased as a midnight snack.
Campbell Lane is named after a British Administrator from the early days of British Colonialism. Once a meatpacking district, the lane is now lined with shops and stalls selling various Indian wares such as furniture, flower garlands and carved wooden idols.
Campbell Lane circa 1980
Campbell Lane 2020
Campbell lane is also the designated place for traditional Indian festivals, such as Pongal, a southern Indian festival, marking the end of the winter solstice.
Indian Heritage Centre
The Indian Heritage Centre is a four-storey establishment in the heart of Little India, dedicated to the celebration and appreciation of Indian culture. It’s permanent exhibition traces the historical links between Indian sub-continent and Southeast Asia, and the experiences of South Asians in Southeast Asia. The exhibition gives great context on the beginnings of Little India and the Indian community in Singapore.
Tekka Market
The Tekka Market features a vast variety of fresh ingredients. Freshly butchered meat, fresh fish, fruit and vegetables are but a few of the items that can be found here.
The market also has hawker stalls offering a variety of food and drink.
The first hawker stall I visited when I cam to Singapore in 2018!
Granny’s Pancakes (Min Jiang Kueh) – Chinese stuffed pancakes
Kim Lee Hainanese Chicken Rice
Roasted chicken rice from Kim Lee
Egg Prata (with mango lassi on the side)
Sim Lim Square
A massive 6-storey department store, with all manner of services and products to suit your electronic needs (there’s even a sexy corner)
Found here are hawker stalls with delicious meals, snacks and drinks, the wet markets with freshly butchered meats, fish, fruit & veg, and just about anything your culinary heart desires. Upstairs are more hawker stalls and textile stalls, selling breezy tunics, dresses, and silky materials for dressing of head.
Putu Piring & Bandung
Putu piring is a round steamed rice flour snack, lightly compacted while it is steamed in a specialised setup. The small round is filled with thick, gooey gula melaka (palm sugar), and served with desiccated coconut. A light and delicious snack
Bandung is a popular drink in Singapore comprised of evaporated milk, water and a bandung; a rose flavoured syrup or powder. Sweet, creamy and uplifting.
Carrot Cake
You’ll very quickly notice that this is indeed not the carrot cake you might picture when you hear the name. The “carrot” in this dish is actually radish! Daikon radish is combined with water and rice flour to make a slightly chewy and soft mochi-like texture. The ‘cakes’ are then chopped into cubes, and fried with eggs, preserved radish, soy sauce and other seasonings. Super, super good stuff.
Pisang Goreng
battered and deep fried plantain/banana! How can you go wrong?
Kim Choo Kueh Chang
No. 60 Joo Chiat Pl
Bak Chang
“bak chang” are glutinous rice dumplings filled with savoury or sweet fillings and wrapped in lotus leaf.
Popular Chinese legend has it that the origin of this dumpling came about after Chinese poet and politician Qu Yuan committed suicide after learning of the capture of his country’s capital Ying. It is said that he waded into the Miluo River carrying a rock. Villagers carried their dumplings on boats to the middle of the river and tried to save Qu Yuan, but were too late. To ward off evil spirits, they splashed the water with their paddles, beat their drums and threw rice into the water as food and offering to Qu Yuan’s spirit, and to deter the fish from his body. Legend continues that late one night, the spirit of Qu Yuan appeared before his friends, and asked them to wrap their rice into three-cornered silk packages to ward off danger. These packages became a traditional food known as zongzi or bakcang, glutinous rice cakes with various fillings, wrapped in leaves.
Fei Fei Wanton Noodle
One of the most popular wanton noodles stores in the East of Singapore. I didn’t pop in to try anything on this day, but I’ll be back before my trip is over for some delicious wanton mee.
National Gallery Singapore
If you’re in need a of a break from traipsing around stressfully, freaking out about lord knows what like I do; come to the National Gallery and chill out.
Guan’s Mee Pok at Capitol Mall
Once again, on the expert advice from my local friend Richard; I made my way to Guan’s Mee Pok, not far from the National Gallery. These pork noodles were delicious.
Funan Mall
A brand new mall here in SG, and quite a spectacle at that. This mall comes complete with a bike path and a rock climbing wall.
Clarke Quay Bridges and Boats
Don Don Donki
Oh my g o d
Direct from Japan, Don Don Donki is a chain of Japanese retail shops. This place is Daiso on steroids. The one found near Clarke Quay takes up the entire basement level. Snacks, sauces, confectionary, hot food such as omu rice, takoyaki, fresh fish sashimi platters and nigiri, fresh produce, alcohol, cosmetics… everything.
Even after lifting off a half hour after the departure time, we still managed to land safely in Changi Aiport a whopping 40 minutes before we were due!
The Bright Star Hotel, nothing to write home about. I promptly went out to buy some cleaning wipes after settling in. The place isn’t abominable, but it was in need of a once-over (you get what you pay for, Ronan). It is however bed bug free (thank you Jesus).
The view from my room
Lorong 17 is also home to 126 Dim Sum, a popular dining choice for locals. I will definitely be sampling while I’m here!
Sims Avenue
Salted bun
Fruit markets, dim sum, beancurd, and a vast range of all manner of things can be found along Sims Avenue. I popped in to Rochor Restaurant, and grabbed myself some beancurd (unfortunately not pictured) and a ‘salted bun’. I believe the “salt” in this comes from the fact that it is not particularly sweet, and a five spice blend is the feature of this simple but tasty bread.
Along Sims Avenue can also be found various fruit stalls, many featuring the King of Fruits: the durian. I’ve not yet been brave enough just yet to have a proper crack at their creamy, pungent flesh. This year might be the year…
Paya Lebar Quarter
Upon the recommendation of my local friend Richard, I decided to head to Paya Lebar Quarter. PLQ is a large plaza, with a mall and various al fresco dining options.
PLQ Plaza
ChiCha San Chen
Bubble tea! From ChiCha San Chen at PLQ. A very bougie place with very bougie (and yummy) bubble tea.
Fresh Milk with Brown Sugar Boba
Old Change Kee
The red colouring of the pastry is warning aplenty.
Chicken Mala curry puff. A tasty snack, with a spicy Szechuan zing.
Jollibee
Just outside of Paya Lebar Quarter, you’ll find Singpost Centre. Opposite this is a block which contain various chains such as Ya Kun Kaya Toast and Jollibee. Hailing from the Phillipines, this chain is known for its Jolly Spaghetti and Chickenjoy.
And thus concludes my first little bite of SG, albeit a little less than adventurous (baby steps). Today I’m going to check out more of Geylang and the Geylang Serai markets!
Rony's Adventures 