Hullo to readers old and new! As you might be able to tell, I’m in Singapore, which makes it easy to eat and hard to write. If you’re one of the several hundred Singaporeans reading this, I’d love to buy you a kopi/Nylon coffee/cocktail etc., because I’d like to hear about your relationship with Singaporean food (research for a project that’s still under wraps). Just hit reply!
Reading this warmed my heart on this brisk autumnal morning in London – thank you! A perennial family favourite is the one in BTK Boon Tong Kee Kway Chap, not the best as kway chaps go, but it is always well prepared, and there is a kind of comforting deliciousness in its quotidianness (but it is not mediocre! There is a distinction). A recent favourite is Cheng Heng Kway Chap and Braised Duck Rice in Holland Village hawker centre run by two elderly sisters... exquisite, with some of the most delicate kway I have had the pleasure of eating.
Great window into Singaporean culture.
Reading this warmed my heart on this brisk autumnal morning in London – thank you! A perennial family favourite is the one in BTK Boon Tong Kee Kway Chap, not the best as kway chaps go, but it is always well prepared, and there is a kind of comforting deliciousness in its quotidianness (but it is not mediocre! There is a distinction). A recent favourite is Cheng Heng Kway Chap and Braised Duck Rice in Holland Village hawker centre run by two elderly sisters... exquisite, with some of the most delicate kway I have had the pleasure of eating.