Singapore Swing

“There must be more to Singapore cuisine that bak kwa,” I thought to myself.

The dried sweet meat our friend Shoba brought us back from the tiny island nation — her home turf — was certainly delicious. But there had to be more.

Hainanese chicken rice

Hainanese chicken rice

Other than writing a marketing blurb here or there for one or the other cruise line about the Jurong Bird Park, breakfast with tigers at the zoo or Singapore slings at Raffles Hotel, I hadn’t really thought much about Singapore before Shoba entered our lives. More

Aunt Shoba’s Secret Meat

My kid’s call her “Aunt Shoba.” And she’s got a secret.

Our dear friend Shoba, you see, comes from Singapore, where she was recently visiting her parents. We fed her family while she was gone — including a birthday dinner for husband Bob. As a gesture of love and thanks, she brought me something back, a regal red bag with gold Chinese characters embossed on the front, a package weighing around a pound inside, that she slipped to me stealthily with a suggestion: “Hide that.”

Shoba's back

Shoba’s back

“What is it?” I whispered back.

“Meat,” she said.

It was called “bak kwa,” from the Lim Chee Guan company. She then sent me a link explaining. More