Human Categories?

Before I babble, a few favourites and faraway-summer-dreaming.

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Dungarees bring back memories of England. I’d slide in the buckle and feel all countryside yet proper. Rustic warmth in denim fibres.

To the point.

So you see, I’m always laughing on the inside.

When I see a girl or boy on the street trapped in a bubble. Of the latest trends or ways of communication. Of happiness and nonchalance. Of bits and bobs of life’s seemingly finest. Polka dots and stripes and all the huppdeedoo patterns in between.

Of course, who am I to judge. They’re probably just like me or far greater under all that. They feel obliged to present themselves in such a manner and perhaps I myself am trapped in a bubble of dissonance and lowly curtness. I, Alex, The Psychotic Observer of this peaceful and harmonious world (well sometimes, especially after the Boston fiasco. My prayers reside amongst their graves, together with those in the Middle East. We tend to talk heavy on a western bias when it comes to death, don’t we?)

No, these people are probably not blindly following trends for the sake of doing so; that girl with 5 inches of make up, bright pink stilettos and purple peplum top might just have earned a PhD in economics at Harvard university.

Same goes for that round and soft human being hanging around corners in a baggy shirt with peace sign logos and jodhpurs. On the other hand, someone who looks the most smart or put together may not necessarily be just as so on the inside. This might sound as stupid as saying a girl eating a croissant isn’t always French, but then again, sometimes circumstance and context throw me off board, together with a human sentience and empathy threshold. Really, it does, and sometimes I’m plain embarrassed by it. Every day I walk past people I don’t know personally and immediately fasten them into categories; categories they might not even belong in or which they only feel inclined to be a part of due to selection pressures in the Great Social Survival.

I recall walking around with my dad at the Botanic Gardens and coming across a meek old man with stiff and oily silver locks half covering thick spectacles, which in turn gave his small eyes a demeaning glaze. He stopped for a while to adjust his stained brown running shorts. Sweat made his translucent singlet fully transparent, with some bits clinging to rather unflattering areas.

‘Hey, Prof!’ Dad walked over to Brown Man. The latter held his ground, his stare thoughtful and a tad crazed, if I might.

So. Professor and lecturer at NUS (National University of Singapore). Taught my dad in the 80s and still going strong. I could literally feel an outpouring of speechless respect and unknowing adoration from this selfish and judgmental soul of mine.

There was a huge barbecue party at my house once, thanks to an abundance of leftover charcoal from the robust remains of last year’s soiree (newly stocked!) An olive-skinned, gangly woman in her 30s or 40s came in looking every part the look-at-me Caucasian socialite. Her perfectly manicured fingernails could have killed a tiger cub. That crotch-skimming dress reeled in all the looks. All this whilst I was on my second serving of homemade tiramisu, hair a straggly mess. When I greeted her and offered some champagne, I must’ve looked like I was sprouting algae.

But oh wait, she’s only a doctor with a professional background in the Art of Violin Playing.

I guess my assumptions are my mistakes. Lesson learnt.

Heavy Eyes, Restless Hearts

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Life really has gotten me out of breath. Waters fill the air around me and it gets rather hard to breathe sometimes. Mostly still caught in the web of sleep.

I suddenly stand alone in a corridor and think how absurd it must be to be a human being living right now going to school living by the books and all that I have come to know after 16 years of that incessant and hilarious process commonly known as life.

Funny how it’s going to be May already and I’m practically trying to keep myself propped up amongst the cushions of IB. Not the most luxurious or hedonistic, but firm and upright. How is one to live and survive fashionably? At least not totally recklessly, but don’t lie when you say you don’t wonder about life’s willful wonder and scary prospects once in a while.

Think about it in the shower.

Wild Honey

When I’m sad I watch videos on how to poach eggs.

Current favourite: http://whiteonricecouple.com/food/video-poaching-eggs-appreciating-life-details/

And when moods coalesce and snowball into a ginormous thunder of unstoppable, guttural hunger, I go to Wild Honey.

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Nowegian Breakfast

The thing about eggs is that I can never tire of them, unlike a lot of people. They enjoy picking out the yolk or the white and frankly I may even be half-guilty on this one myself, since yolks may be my life’s vice aside from a really good fish head curry.

If one is HUNGRY, one must control thyself’s lazy Mickey Dees urges (depending on your level of sophistication, of course) and come to this one place, for some extensive menu choices and serious, heavy satisfaction. I was scoffing this Norwegian Darling when I came here with my mum and sisters once at Scotts Square, where the air is cold and the shops are lonely.

Avocado, grilled asparagus spears, two perfectly poached eggs wrapped with Norwegian smoked salmon, gorgeous homemade hollandaise and salmon pearls resting like jewels on top. I prefer hollandaise slightly tangier, with an orangey tinge right at the end when it curls and hangs around your epiglottis. This was more on the gloggy, boggy side, with more opaque notes. Back then I couldn’t care because I was so darn hungry. The salmon rated a 9 on the sodium scale, which made me less appreciate its indigenous origins; what made this dish unique in the first place. Ah, pity. The asparagus on the other hand, was beautiful and my incisors cut right through like creamed butter. The whole wheat bread was soft with a perfect crust, just right for supporting all its baby fat on top. The mother pillar.

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The bread spread is massively impressive. I just can’t be joking here. Quality stuff, this. the blackberry and strawberry jams were mighty fine, with a rocking depth beneath each sweet facade. I only could have wished for a less watery strawberry jam. There was sweet French brioche, whole wheat and white rolls, croissants and seeded breads. It reminded me of the stodge spread in Nice, France, where there were olive and sesame beauties parading their round, baked bottoms at every course.

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Portobello Road

So yes, it’s portobello, not portabello. Ooh the infuriating spelling paranoia.

Happening, justifiable, good.

Anything more?

Well yes, I believe the hollandaise was more decent this time round, and the mushrooms were actually bouncy and full-on juicy, without any of that banal nonsense. Happy, happy.

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‘Which one is the best?’

‘The steak sandwich, madam!” The blond waiter smiled. Being the only white person around, it didn’t take much for him to stand out. It was a redeeming feature in that dim red restaurant with a scowling queue lining up to look at one poor iPad.

Grass-fed sirloin, vine-ripened tomatoes, shaved onion and parmesan cheese, fresh horseradish and coriander mustard on toasted ciabatta. Right off the menu, that. And honestly, I was much less than impressed. It even left me with a proper frown in between bites. Perhaps I exaggerate, perhaps I am a lonely and fussy soul. But my tongue couldn’t deny the brittle dryness of that bread, which did not live up to its mediocre stuffings. Sandwiches and burgers with too much bread is quite a boring headache, and this was a little too greasy as well. For some reason the sirloin didn’t reproduce the tomato-juiciness I expected in such a tasty part of cow.

Despite some disappointment, this place could still claim a brunch crown. Come on, you can’t turn down a date here.

And well, if you love eggs…

Rating: 3.2/5

Wild Honey

6 Scotts Road

Level 3 Scotts Square

Tel: 66361816

Raspberry Cinnamon Brownies

Don’t give me a plain brownie when you know the rainbow variations it is obliged to take on any time of the day, month, year… yes go on, go on.

So I was eating Strawberry Haagen Dazs in my room and well, you know those bits of frozen strawberry? Yes well, I can’t resist them. Wait a minute. Strawberries. Jam. Baking urge. I needed to comprehend my own absurd wants whilst being weighed down by post-school exhaustion.

I saw this recipe for brownies swirled and glistening with raspberry jam and decided to put a mini itty bitty wicky butty twist on it.

Cinnamon and nutmeg and a little cream. Oh and add a touch of textured, clunky marmalade from the orange Gods. Those were all the changes and that was it. But I want to revel in the pure divinity that is therapeutic baking on a Tuesday afternoon after school, with a history essay on cue and Hitler parading his lovely square mustache on the side, hands up, chest out and all. The tiredness was overwhelming, my lids needed a break from being opened up to the world.

I had to bake. I needed to bake. I needed to feel the flushed rigour of precision and sweet chemistry (yes, this is very very literal.)

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So. Here’s what the English call a recipe.

What you need for these diddlyumptious cuboids (or cubes, whatever works for the geometrical purists):

– 150g 70% dark chocolate

– 115g unsalted butter, in chunks

– 2 tablespoons cocoa powder

– half cup white sugar

– half cup brown sugar

– 1.5 teaspoons cinnamon

– 1 tablespoon double cream

– 1.5 teaspoons vanilla extract (not essence, no no)

– 2 eggs and 1 yolk

– 3/4 cup plain white flour

– half teaspoon salt

– 16 teaspoons of raspberry/blueberry/ whateverfloatsyourboat jam, or a fruit-and-sugar compote which you don’t mind atop pancakes or waffles. Though more on the thick and glutinous side. Now I’m not saying to physically and painstakingly measure out 16 teaspoons beforehand. Oh please don’t die in the kitchen. You can do this after the batter is made, when you drop 16 teaspoons of jam in little 4×4 rows on top. Plain and simple and no dying.

I love baking brownies. I really do. And talk about a one-bowl job.

What to actually do for these diddlyumptious brownies:

1. Preheat oven to 180 degrees C, and grease plus line a square 8-inch baking tin.

2. Melt the chocolate and butter over a bain-marie, which is really just a fancy way of saying dump the globs of black and yellow into a heatproof bowl and melt over simmering (not boiling) water.

3. Remove from heat and whisk in both sugars and cocoa powder.

4. Mix in eggs and yolk, vanilla extract and cream.

5. With a spatula or wooden spoon, add flour, salt and cinnamon. Mix until well combined and take a minute to gape at the gloopy, glossy consistency.

6. Pour into pan and drool a little more. Have any of you watched the original Charlie and the Chocolate Factory? The introduction is practically dedicated to chocolate porn in all its pours and drop layerings. Pretty spectacular. That Wonka was quite something.

7. With a piping bag or teaspoon (despite the desire for excruciating perfection, I still reverted to the latter), put 16 dollops of jam on top of the batter.

8. With a knife, PLAY. Swirl it around and about the batter until you get what should resemble decadent, ornate swirls fit to look part of King Henry’s grand staircase. It may look unkindly messy at this point, but don’t give up hope. The swirls show up in the most gorgeous manner possible in the oven after the batter lightens and gains crusts and steeps and crevices in all the right places.

9. Bake for 25 minutes on the dot. No more and no less. Well, unless you have a peculiar oven of course. In that case you have a little more flexibility with time. It’s typically 25-27 minutes. There I offered some room.

I was satisfied and I was done, and I went up to my room to watch Daniel Craig in The Trench for some bloody ear shots and spilling guts. Chocolate Fingers smiled up at me.

I beg you to all make this, or at least try.

For warmth in the oven and in the heart.

Wild Rocket at Mount Emily

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Ashamed.

Close the curtains, whip out the knives. Attack the Alex.

Where on earth have I been? Well then, I believe life takes over sometimes. Over even what I wanted to ascertain as good old routine. And so I have been swayed from conformity and ended up on the wrong road with a heavy heart. I missed this. The whole process of writing and a-pouring-out. Quite a lot.

Back to this review. Wild Rocket was a place I visited may, many weeks ago. A sophisticated place for all things delectably local, with a Singaporean touch on every invention and mish mash of stuffies, like mahogany on green with a dash of pink. I believe my first time was some sort of celebration with the paternal side of the family. A set menu for a party of at least 10, the appeal established on the grounds of a romantic and dimly lit cove casually thrust in the centre of the place. Oh right, and good food. Come to think of it, I should like to visit this place in the daytime, for all I remember were shades of burgundy and brown- why, even the waiter seems to have a black face. Literally, from the stretching shadows.

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pomelo coconut salad

Airy fairy, light and cold, cold, cold. The pomelo offset the creamy sweetness of the dish doused in this wonderful coconut cream. The oriental factor settled in so appropriately and wasn’t at all annoyingly out of place. A petite starter to get the juices flowing. I actually didn’t expect it to be so tantalising, but it was and I was happy and so I looked forward to the next seam of depth in this intriguing menu.

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Stuffed pepper with crabmeat and potato mash

This was a filler move.

For the vegetarian maman. I myself was surprised at how well it turned out, with succulent crabmeat and a textured mash.

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nori tsukudani spaghettini with arabian white prawns

Tingling, delicate, al dente, perfect. It was a tiny twirl of local goodness on a vast white thing of a plate, with the very arabian prawn (yes, the names of things alter my perception of them) sheltering each strand from any damage (oh God forbid.) But do go ahead, I implore you to not take a bite of this mini mountain of stringy bites. Isn’t the feeling of an explosion of skinny winny noodles the best in the world? When you’re in such a restaurant as this, at least, with the dim light caressing your hair and the moon watching over with a white jealousy. What can she do, for now you have are the king or queen of spaghettini treasure. The flakes added gorgeous spice, and the portion was perfect in the 10 course meal.

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Wild rocket chendol

May I just say the best twist on this local dessert. Ever. Ever. The coconut cream shaved ice was glistening with the shower of thick gula melaka sinking into the smooth, shaven surface of the sphere, hiding the little worms of green chendol and multicoloured treasures. A local sea, if you may. I think I was halfway through when I realised that this was the one time whereby I wasn’t hit with an ounce of slight sugar-induced sickness, since all the components did not rely too heavily on each other and so the balance was absolutely spot on.

Missing these treats already. Such finesse within obvious complexity, and yet everything retained an air of refined elegance. More would be good, thanks. Brilliant, brilliant.

Rating: 4.7/5

Wild Rocket (at Mount Emily)

10A Upper Wilkie Road

Hangout Hotel

Tel: 63399448