The check-in area is not a natural place to have food in the airport; so much better to go past immigration and security. But fate willed otherwise since the check-in was delayed for some reason. Demolished another crab, presumably from somewhere in the south china sea. Fate.
Yup, I know that is a mouthful. And to top it, we had to wait for more than 20 mins to get a table for 2. But boy, was it worth it!
The first time I had Xia Long Bao was on the last day of a trip to Hong Kong a few years ago. And the taste lingers. Xia Long Bao are steamed dumplings that have warm broth inside along with the more usual shrimp/meat mixture. The sheer mix of flavours and textures that this gives your mouth is crazy. I love it.
Din Tai Fung is the Taiwanese mecca of Xia Long Bao. And since they make it so well, they have now spread everywhere in Asia including to Singapore. On Saturday I went to their outlet at the Paragon Mall in Orchard.
Thanks to Martin for suggesting this place and accompanying me for an awesome meal.
For a useful lesson on how to eat Xia Long Bao, click on the above photo.
Over the last few visits to Singapore I trained my sights on ‘alternative’ food destinations away from Orchard Road, Chinatown and the such. And found Geylang Serai Market and Arab Street.
The Geylang Serai area is culturally Malay. Arab Street is , as the name suggests, Muslim and so intersects with Malay culture in addition to Middle Eastern & North African.
Hogged on the briyanis, kebabs, hummus et al. Next time in Singapore, you must absolutely check out these places.
The Chinese overlay the concept of yin & yang on a lot of things and Food is one of them. So all foods are divided into ‘heaty’ foods and ‘cooling’ foods. Fried Food, for example, is considered ‘heaty’ which means it gets your body all excited and sweaty. According to Chinese grandmothers (who like all other grandmothers have a direct line to secret-stuff), to make things stable, you have to have some ‘cooling’ food along with the ‘heaty’ ones.
Interestingly, this concept is not particularly alien to me since it appears in many local Indian cultures too. The Konkan coast (ie. most of India’s western coast) for example uses Sol Kadi, a drink made from Kokum, to cool down the body after ingesting huge amounts of ‘heaty’ seafood, particularly shrimp (to experience what I am talking about, try one of the famous seafood restaurants of Mumbai such as Mahesh or Saiba). Ayurveda too makes a lot of this concept and recommends eating both hot & cold foods to balance one’s ‘kapha dosha’.
The most interesting aspect of all of this is, how two of Asia’s earliest cultures (and two of the world’s most ancient systems of health-care) both recognise the primacy of ‘balance’ in well-being.