Thursday, December 17, 2009

The Dome and Beyond

Singapore.  We landed in Singapore at 1am and headed to meet Yen's family-  Dale and Shannon. For the next three years they'll live in an expats universe that reminded me of Logan's Run dome city in so many ways. From the swimming pools to the architectural design, the Singaporean Domed universe was something like this image:
http://www.willhines.net/wordpress/wp-content/uploads/2008/03/logans.jpg . It's truly an ideal locale for visitors on an extended tour.


Dale and Shannon... brilliant and down to earth.  Warm and welcoming. There aren't enough kind words in any language to aptly describe these two very special people. Any who... that's for another blog, for some other day. 


I started the next day a little ahead of the rest of the team by visiting Aikido Shinju-Kai and taking a 9am class.  One word- FUN!  A welcoming group of Aikidoka that made me feel like I was at the home dojo throwing in Carroll Gardens with the rest of the gang. After class I headed back to the dome where I met a hungry trio that were ready for some legendary Singaporean street hawking bites. 


BIG D's was the first stop.  And in all honesty our finest stop culinary stop in all of Singapore.   The food lab of the intense and impassioned Mr. Damien D'Silva a former aeronautical engineer who shifted careers to what else, chef.  Studying technique in the molecular food capital, San Sebastian, Damien now runs Big D's @ 46 Holland Drive.  Big D's serves up one of the best fish and chips I've ever tasted, a surprisingly tasty anchovy pasta, and one of my top three favorite dishes of the entire journey- sambal buah keluak  -a Perankan plate of minced pork and ground buah keluak.  Buah Keluak, a potentially lethal indonesian nut,  must be buried for 40 days in layers of ash and banana leaves. This burial process extracts the prussic acid that would otherwise be rather poisonous to ingest.  Worth the burial wait-  indescribable and DELICIOUS.  


Big D's = 1 Michelin Star.  And goes into the hall of eats as one of the top three plates in the trips entirety.  


From there we roamed.  Roamed and roamed.  
  



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