I met up with Keng Choong, Chee Ming and Eng Keong one of the nights I was in Singapore. In my secondary school days, we always hangout together after school and were serving in the Boys Brigade for many years. We were close — we sat next to each other in class too. After secondary school, we each went our way — one went to the US to study, another went to Singapore. We had only met once in the past twenty years.
We have remarked how little each of us had changed. I was really glad to catch up with them and learning how successful they had become. Needless to say, we talked about the good old times in school, and the Boys Brigade.
We met at the East Coast Lagoon Food Centre. It’s a hawker centre where there are stalls serving a host of variety of cheap food. It was really hot and humid that night. I was so thirsty. I ordered a cup of iced cendol.
The shaved ice was refreshing and cooling. The ingredients consist of white coconut milk. thin worm-like pea flour noodles and palm sugar. In addition, they added red beans and jelly.
We ordered some traditional Malay satay to share.
Keng Choong ordered the petai. The seeds have a very peculiar taste and are an acquired taste. I tried just a few but decided I did not like it. I think only Keng Choong ate this.
This dish below is the BBQ stingray in chilli sauce.
The flesh were white and stringy. It went well with the sourish chilli sauce.
It was so hot, I ordered a second drink. The freshly extracted sugar cane was delicious.
I know it’ll be sometime before I will meet up with them again. I just hope that it’s not gonna be another 10 years before we meet the next time. Although the hawker food was good, what I enjoyed most is catching up with them.